Posts by BHG Guest Blogger
Hi friends! I’m so glad to be visiting the Better Homes & Gardens Delish Dish blog! My name is Kristen and I blog over at Dine & Dish, where I share family friendly recipes, lifestyle stories and photography. I hope you’ll come visit!
When BHG asked me to pick a recipe from their archives to recreate and share with you, I knew I wanted to challenge myself a bit. Graham Crackers aren’t normally something I’d try to make, but I’ve seen so many other people make crackers of various kinds. I thought it’d be fun to give this recipe for Homemade Graham Crackers a try!
This recipe is a simple one to follow, but I’ll warn you that the dough is really sticky. Be prepared with a floured surface, floured hands and utensils so that when it’s time to work with the dough, you can do so with ease.
Homemade graham crackers taste so much better than what you can buy in the store, so they are worth the extra effort. The honey/graham flavor really shines through in this recipe. Now that I know what Graham Crackers really taste like, it’s going to be hard to go back to the store bought variety!
Imagine the looks of surprise when you have Homemade Graham Crackers the next time you make S’Mores, or package them up with some of your favorite buttercream frosting to give as a gift! They are an impressive thing to make that everyone will love. I hope you’ll give them a try. Enjoy!
For the full Homemade Graham Cracker Recipe click here.
I’m Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; I’m a Manhattan based Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes. I recently healed myself from a decade of chronic pain and love sharing my tasty anti-inflammatory recipes with you!
I Recreated this recipe: http://www.bhg.com/recipe/cherry-almond-snack-mix/
This recipe is a healthy redo of a Cherry-Almond Snack Mix. I love whipping up snack mixes because they’re easy to make and perfect when you need a filling snack on the go, but it’s easy to load our mixes with sugar and salt laden ingredients that will end up slowing us down. Here’s a healthier version of the recipe featuring loads of super foods that your body will love.
I suffer from allergies to lots of foods, including dairy and gluten, so I have to be careful about what I put into my body. While it’s difficult to eat around dietary restrictions, my allergies actually encourage me to pick whole, natural foods, and that’s what we should all be eating anyway. It’s empowering to know where my ingredients come from and how they help my body stay strong and healthy.
This snack mix features some of my favorite super healthy foods. Raw almonds are a potent source of protein, potassium, calcium and fiber and are a great food to help you refuel when you experience a lull in your energy. Coconut oil is a healthy, vegan alternative to butter and adds a sweet nutty flavor to the mix. Cinnamon is a one of my favorite cozy spices and a surprisingly good source of antioxidants and fiber.
My healthy snack mix redo is easy to make, easy to store and is the perfect healthy treat to keep you energized and satisfied.
Amie’s Valpone’s Version: Cranberry-Raisin Anti-Inflammatory Snack Mix
I recreated a snack mix that I wanted to revamp with a touch of anti-inflammatory ingredients and lean protein as well as vitamins and minerals instead of making another nibble that’s void of any nutrients! I switched up the ingredient list and removed butter, which is inflammatory to many people since it contains dairy. I also removed the gluten-containing ‘sweetened’ cereal so you aren’t getting any added sugar in this bowl of goodness. Finally, I removed refined white table salt and used Himalayan sea salt for extra nutrients and minerals in every spoonful. My version is gluten, dairy, soy and refined sugar free!
I started with 2 cups of whole grain cereal (not white flour cereal) then I added 2 cups of whole raw almonds and 1 cup of pumpkin or sesame seeds for protein. I melted 2 Tbsp. coconut oil, which is incredibly good for thyroid and stomach health and added that to the mix along with 1/2 tsp. ground cinnamon, 1/4 tsp. Himalayan sea salt, 1 cup dried cranberries, and 1/2 cup raisin in a large bowl; I mixed everything well until it was combined and tossed to coat. Then, I baked it for 20 minutes in a baking dish and stirred the mixture once half way through. I roasted this snack until the almonds were toasted, then removed from the oven and set aside to cool for 30-40 minutes.
Once mixture is cooled, I stirred in 2 Tbsp. chia seeds and 2 Tbsp. flax seeds. Serve as a snack or serve as a breakfast cereal with almond milk and fresh berries. You can easily store this dry snack mix in a sealed container for up to 5 days. Enjoy!
Amie recently healed herself from illness including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; I share my story of how Clean Eating and Detox saved my life and I hope to inspire you to Clean up your food, too. I live in Manhattan, NYC where I cook for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. My work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine, PBS and many others. Come say hello and visit me on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple. My first cookbook on ‘Clean Eating and Detox’ will come out in Spring of 2016.
Chocolate Crinkle Cookies are a Holiday classic, and this version, with a hint of Orange and Hazelnut, are sure to become a yearly tradition!
Hey there, Delish Dish readers! I’m Allie and I usually blog over at Baking a Moment. I’m a mom of two and I just love spending time in my kitchen, baking up scrumptious desserts for my loved ones to enjoy.
Now that the holidays are upon us, all I want to do is cozy up and make cookies. When I spotted this recipe on the Better Homes and Gardens website, it instantly brought back so many memories.
There’s something about that soft and chewy chocolate interior, with its slightly crisp and crackly crust, that’s just so nostalgic. You’ve probably enjoyed this kind of cookie many times before, but this version offers a little something different to tease your tastebuds.
I’m always a fan of cooking and baking seasonally, so I took the original recipe and added in the zest of one clementine. I also cut back the flour to just 1 1/2 cups, and swapped in 3/4 cup of finely ground hazelnuts for a bit of a nutty bite. Two tablespoons of hazelnut liqueur intensifies the wintry flavor, and I also replaced the demerara sugar coating with powdered (aka: confectioner’s) sugar, for a soft and snowy effect.
The cookies came out just as perfectly as I remembered them always being, but with a seasonal flavor that my whole family really enjoyed!
Giulia is a freelance photographer based in Ottawa, Ontario. She also shares her recipes and travel adventures on her blog Audrey’s . Giulia’s work has appeared on Cup of Jo, Style Me Pretty Living, Sweet Paul Magazine, TheKitchn, Huffington Post and Better Homes and Gardens. She’s had her photography and styling work published in Ottawa Magazine landing on the cover of the May 2014 Eating & Drinking issue.
I was so excited to be asked to participate as the Delish Dish guest blogger! After having trouble narrowing down what I wanted to cook (too many good things to choose from), I decided on something sweet, but not too decadent. Something that goes well with all the holiday goodies we might be gobbling up these days.
I chose the Apple Mango Crisp, with a few minor tweaks. I substituted the wheat germ with milled flax-seed and used coconut sugar instead of brown sugar. By doing this, the recipe is still perfect for dessert with some whip cream or a scoop of ice cream.
I also decided to top the crisp with coconut flavored yogurt, which made this recipe the perfect not-too-sweet breakfast option. I have to say, not only was this a fun project, but it also resulted in a great weekend breakfast with enough left-overs to serve for dessert! And any apple based recipe that doesn’t require peeling is a winner in my books. Thanks for having me Delish Dish!
Hi there! I’m Annie, creator of the blog Annie’s Eats. I am a wife and mother of two living in Indianapolis. I work full-time as a physician and love to spend my free time in the kitchen cooking for friends and family, amongst my many other hobbies. My blog includes a wide range of recipes from sweet to savory and simple to complex, all with a focus on cooking and baking from scratch. You’ll also find a bit of life and fashion thrown into the mix. I love helping others find the fun in cooking and hope to inspire home cooks everywhere with the recipes I share.
As a life long fan of Better Homes and Gardens, I am so excited to have the opportunity to post here today. As soon as I found out, I couldn’t wait to delve into the recipe archives and choose a dish make. Easier said than done, of course. With a long list of potential candidates, I eventually enlisted the help of my wonderful husband Ben in narrowing things down. It only took him seconds to make clear what I already knew – anything with “poblano chorizo” in the title always wins. Always. Poblano chorizo strata it is!
Strata is a great dish for many reasons, not the least of which is its ability to be made ahead of time. This kind of meal is perfect to have around during the busy holiday season, whether to host brunch for a crowd of guests or to simply feed your family on a busy weeknight. The main change I made to the recipe was to roast the poblanos and bell pepper before using them in the recipe. Roasting peppers really enhances their flavor so I do it whenever possible. If you’re new to roasting peppers, it’s simple – just pop the peppers on a metal baking dish or pan under the broiler. Turn every few minutes or as needed until the skins are fully blackened and blistering. Put in a bowl and cover to let steam for about 10 minutes. When you remove the cover, the peppers will be softened and the skin can be easily peeled away from the pepper. Then just seed and chop as normal. I also used shredded Monterey Jack for topping since I was out of queso fresco. Pepper jack and cotija would also be great options. I also served with a dollop of greek yogurt on top for a bit of creaminess.
Check out the full recipe for this poblano chorizo strata and enjoy. We certainly did!
Well this is pretty cool. Look mom, I’m on BHG! Hey hey… I’m Chris, music teacher by day, dude food blogger and photographer of Shared Appetite pretty much the rest of the time. Sharing is caring, and I love creating recipes that bring people together around the table.
Fall is here. Thanksgiving is coming. Consequently, my Black Friday food coma awaits.
And sure, I’m with ‘ya America when it comes to all the apple and pumpkin love. I currently even have an IV of apple cider hooked up to my veins. Love that stuff.
But squash is also pretty darn great. And as the temperatures begin to drop, I go all sorts of Bubba Gump on squash in our house. Butternut squash and spaghetti squash are definitely two of my faves, but I’m also a huge fan of acorn squash. It’s fantastic when roasted and makes for one heck of a side dish.
Roasting is one of the easiest ways to cook up that healthy vegetable stuff. And good news, it’s also one of the tastiest. All those natural sugars get all hot and caramelized. It basically transforms vegetables into the best versions of themselves possible.
I used BHG’s recipe for Caramelized Acorn Squash and gave it a few personalized twists. I’m a huge fan of a bit of spice, so I added some ancho chili powder. Now don’t worry. Ancho chili powder isn’t really spicy… it’s very earthy and smokey with just a little heat.
My wife Asheley is a big fan of pomegranates, so being the loving and caring husband I am, I swapped out a bit of the brown sugar and added in some pomegranate molasses to the glaze, as well as some fresh pomegranate arils to the finished dish for garnish and little pops of fresh, tart flavor.
So just to review all my changes to this awesome Caramelized Acorn Squash recipe…
- Cut the acorn squash into 1″ slices prior to roasting. Toss with 1 tablespoon olive oil, 1/2 tablespoon ancho chili powder, and season with Kosher salt.
- Roast the acorn squash slices at 400°F until tender (about 25-30 minutes).
- Only use 2 tablespoons of butter, 2 tablespoons of brown sugar, and add 2 tablespoons of pomegranate molasses to glaze.
- Add pomegranate arils and chopped parsley to finished dish for garnish.
Oh, you’re still here, huh? Go get your ancho-pomegranate flavor party on with this Caramelized Acorn Squash recipe. And then profess your acorn squash love from the highest mountains (i.e. Facebook). Thanks y’all! Have a very happy and blessed Thanksgiving!