BHG Delish Dish

Stirring Up Ideas In The Kitchen

November 2012

If loving hearty, ultra-healthy Brussels sprouts is wrong, than I don’t want to be right!

Seriously though, my yearly obsession with the petite-cabbage-looking veggie is in full force right now, and I recently took a break from the standard toss with olive oil, season with salt & pepper, then roast at 425 degrees for 30 minutes routine, to try rich, savory Creamy Roasted Brussels Sprouts as an easy side dish with dinner.

While Brussels sprouts look like mini cabbages, they actually grow on long stalks, and are harvested right around this time of year. Each tender head is plucked, cored, and then prepared in a variety of ways, from sauteing, to roasting. This recipe combines a little bit of both to create a seriously addictive little dish.

Start the Creamy Roasted Brussels Sprouts by cutting the cores off 1 lb. of Brussels sprouts, then cutting each sprout in half and discarding the outer leaves.

Next, saute aromatic garlic and onions in melted butter; then add the sprouts plus a pinch of dried thyme, and cook for a few minutes until they begin to soften and turn golden brown.

Now create a rich and luxurious cream sauce by adding-then-reducing chicken broth and whipping cream (I used evaporated milk for a lighter touch!) right in the same skillet.

Transfer the Brussels sprouts to a non-stick sprayed casserole dish, stir in freshly grated parmesan cheese, salt, and pepper, then sprinkle with a touch more cheese and bake until golden brown and bubbly.

Obsessed doesn’t even begin to describe how I feel about this dish! The Brussels sprouts are perfectly roasted from the skillet sear, but tender and chewy from baking in the cheesy, creamy sauce. I licked every lost drop from my plate.

That is to say – I liked this dish. A lot! And I bet you will too. If you’re looking for an easy-yet-elegant addition to dinner, or last-minute Thanksgiving side dish, give Creamy Roasted Brussels Sprouts a try!

Photo: Brussels sprouts from

Happy Holidays! With Thanksgiving only a few days away, I thought it necessary to talk about something at the dinner table that goes unnoticed the majority of the time: the humble roll. I love making fresh bread and rolls. A lot of my friends however hate it because it takes time, and they can never get their rolls just so. Well, lucky for you, I’m sharing my tips and tricks that make my rolls come out pillowy and soft every time. All these photos are based off of this Classic Dinner Rolls recipe. It’s a yummy and simple recipe and you should have all of the ingredients on hand. Love that!

Tip #1: Use warm liquids, some sort of food for the yeast and fresh yeast! Your recipe could call for warm water or milk or in this case a combination of both. If you don’t have a thermometer like me, you’ll want it to feel warm–like something a baby would be comfortable touching. To the warmer liquid, you’re going to want to add in some sort of food for the yeast {like sugar or honey} plus the yeast. Don’t forget to always double check the expiration date of that yeast!

Tip #2: Knead the dough, but not too much! For firmer pizza doughs, you’re going to want to to add in some flour and knead it for at least 5 minutes to create gluten. Gluten is what makes bread chewy and gives it texture. For moist and soft rolls or cinnamon rolls, you don’t want a whole lot of gluten, so you’re going to keep the dough slightly stickier and you’re going to knead it less. As you can see, this dough is sticking to my hands a little bit so you’ll need buttered hands to work with it. That’s a great sign!

Tip #3: Speaking of butter, use lots! This dinner roll recipe I used calls for you to divide the dough into small rounds, dip each in butter and place three per muffin tin. Don’t mind if I do! Butter makes everything better.

Tip #4: Don’t over bake! After your rolls have risen, you’re going to want to watch these like crazy–especially if you’re unfamiliar with the oven you’re working with! You want them to have color, yes, but there’s a fine line between golden brown and just straight up dry. If you happen to get a dry roll, see tip 3! There ain’t nothing butter can’t fix!

So, those are the very basics in a nutshell. If you follow these few steps, you’ll have fabulous rolls anytime of the year!

If you’d like to print this recipe or find other tips for rolls, click here.

Hi everyone! I’m Naomi Robinson, author of Bakers Royale, a baking blog that features sweet treats that range from everyday to party-ready desserts. Like most of you, I’m always pressed for time, so from-scratch desserts aren’t always possible. On those occasions I love getting creative with ready-made components that can easily come together for something fun and delish.

Today, I’m sharing a fast and easy recipe for Cranberry-Almond Wedges that utilizes ready-made sugar cookie dough for the base and features an in-season eat: cranberries. Toasted almonds add a nutty-tasting bite that that balances the bright burst of tart and sweetness from the cranberries.

If you are in the throes of Thanksgiving prep and need one more dessert, or if you’re headed to someone’s home for the day and need to bring something quick—this is it. This holiday cookie takes 20 minutes to prep  and less than twenty minutes to bake. Best of all, you can make this two days in advance.

To start you will need ready-made sugar cookie dough (or your own recipe if you prefer), almond extract, and to step up the nutty flavor even more – I added crushed toasted almonds along with slivered almonds. In keeping with its simple prep, there’s no need to roll out the dough, just drop it into a tart pan, or any pan for that matter, and press the dough out with some lightly floured fingers. Of course you don’t have to be a perfectionist like me, but I did use a pizza roller to give the dough a few quick strokes for an even surface. Once you’re done lining the pan with the dough, sprinkle the cranberries and almonds on top and your prep is done.

Simple right? I thought so too!  Click here for the recipe, and while you’re at it, don’t forget to check out some other delicious cranberry dessert recipes.

Thanksgiving is all about the sides. There, I said it! Now, don’t get me wrong, Thanksgiving just wouldn’t be the same without the turkey, but all the flavor and fun is in the scrumptious dishes that accompany that beautiful bird. Am I right? My favorite classics include green bean casserole, roasted butternut squash, and Waldorf salad. I’m so glad Thanksgiving is only a week away because I’m craving some hearty comfort food.

 1. Skillet Scalloped Corn  // 2. Sweet Potato Casserole with Pecan Topping // 3. Roast Green Beans with Beets, Feta and Walnuts // 4. Slow-Baked Tomatoes with Garlic and Mint // 5. Mashed Potato Pots // 6. Cheesy Mashed Potatoes with Gouda and Crispy Pancetta // 7. Savory Butternut Squash Dressing // 8. Florence Mama’s Candied Yams

If you are looking to mix things up this year with some delicious new sides, I’ve collected eight fabulous recipes that are sure to complement your turkey and keep your guests begging for another helping. As a bonus (if you still have room), I also found four unique and beautiful desserts. I mean, what’s Thanksgiving without a slice of pie?

1. Autumn Pumpkin Bars // 2. Chocolate Swirl Cheesecake // 3. Apple-Pear Praline Pie // 4. Fruit and Nut Chocolate Sticks // 5. Fresh Raspberry Bars


I hope you enjoyed my collection of recipes and make one or two your new family favorites! Wishing you a festive, happy, and delicious Thanksgiving!


Michael Wurm, Jr. – Inspired by Charm

Hi, readers!  My name is Kristin Porter and I’m the blogger behind, where I share mostly-healthy, quick-fix, seasonal recipes, with the occasional decadent dessert thrown in. Because what’s life without a little dessert? That’s another post, though, as today I want to talk to you about squash.

I know, I know. Don’t everyone get too excited at once!

Seriously though, while the squash I remember eating growing up was that of the boiled and mushy variety, over the past several years I’ve learned just how mouthwatering and versatile squash can be. In-season, inexpensive, and currently in every grocery store across the country, there’s nearly no limit to the number of ways you can incorporate everything from butternut and acorn squash, to spaghetti and buttercup squash into your weekly menu.

  • Enhance the natural sweetness of acorn squash by roasting then glazing squash halves with a decadent cinnamon-drizzle, like in Caramelized Acorn Squash.
  • Swap carb-filled pasta for nutritious, crisp-tender strands of spaghetti squash then pair it with hearty chili, like in Spaghetti Squash with Chili.
  • Puree slowly simmered buttercup squash with zingy ginger then top with crisp, chopped apples for a creamy and unique fall soup, like in Ginger-Squash Soup.

One of the most popular varieties of fall and winter squash, which also happens to be my favorite, is butternut squash. Sweet and luxurious when roasted or steamed, and extremely high in vitamins and minerals to boot, butternut squash can be used in everything from silky soups and sweet tarts, to smoothed over Shepherd’s Pie or swirled into spaghetti.

Recently I bought a gorgeous organic butternut squash at the market, and used it to whip up Butternut Squash Mac and Cheese, which my husband and I enjoyed on a cozy Sunday afternoon before the start of a crazy week.

Mac and Cheese is a fall and winter staple at my house, and I love finding new and different ways to jazz it up.

This recipe, which combines hearty rigatoni pasta with velvety butternut squash, smoked gruyere cheese, salty bacon, and sweet onions, is one of the most unique Mac and Cheeses I have ever tried, and will totally tickle and satisfy your taste buds.

A little sweet, a little salty, crunchy, creamy, and over-the-top decadent, I hope you’re able to enjoy this dish, and all the wonderful varieties of fall and winter squash sometime this season!

Don’t Miss:

Click here for the Butternut Squash Mac and Cheese recipe >

Click here for tips on selecting, preparing, and cooking fall and winter squash >


Hi everyone, Carlos here! I’m one of the senior food editors at Better Homes and Gardens. Years ago, one of my first work assignments after graduating from the Culinary Institute of America was to develop the ultimate Thanksgiving Day turkey recipe. Talk about a daunting task!

See, the problem with poultry is that white meat and dark meat taste best when cooked to different temperatures. The white breast meat is moist and succulent at about 165°F, while thighs and drumsticks are much better at 180°F. But the oven roasts everything at the same temperature so that’s impossible, right?

Well, turns out it is possible. It took me three weeks and 20 turkeys to crack this holiday nut, but I eventually hit upon several unique strategies that can help every part of the turkey cook to perfection. Start with this Classic Roast Turkey recipe, then try one or more strategies from my personal bag of turkey tricks.

  1. Help the drumsticks cook.When preparing the turkey, use a sharp knife to cut through the skin and tendons all the way around the bone just below where the drumsticks end. This allows the skin and meat to pull away during cooking, exposing bone. The bone conducts heat deep into the meat of the drumsticks, which makes them cook faster.

    Cutting the skin below the joint helps the drumsticks cook fast by exposing bone during cooking.

  2. Dive in, legs first.Position the turkey’s legs toward the back of the oven, if your roasting pan will fit that way. The back is hotter, which will help cook the legs a little faster.

    The back of the oven is hotter than the front so that’s where you want the legs to go.

  3. Flip the bird.My favorite technique is to start cooking the turkey breast-side down on the roasting rack. This slows the cooking of the white meat because it’s under the body, while elevating the hard-to-cook hindquarters so they can roast faster. Halfway through the cooking time, remove the turkey in the roasting pan to your stovetop or a secure spot on the counter. Then, use kitchen towels or oven mitts to grab hold of the turkey at the tail end and gently pivot the bird up and over until the breast is facing up. That way, it can get golden brown and crispy. (Note: I recommend limiting this maneuver to smaller, 12- to 14-pound turkeys. Larger birds can prove difficult to turn).

    Start the turkey breast-side down, then flip it after a few hours. I like to wear a pair of oven mitts for this. They go right into the laundry afterward.

By implementing these tactics, the dark meat will have an internal temperature up to 15° hotter than the breast meat. All that’s left to do is finish cooking per your recipe’s directions and then carve and enjoy a perfectly cooked turkey! To round out your Thanksgiving Day meal, find more excellent holiday recipes at

After resting the turkey for 20 minutes, it was moist, succulent, and oh so delicious!

To round out your Thanksgiving Day meal, find more excellent holiday recipes at

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