BHG Delish Dish

Stirring Up Ideas In The Kitchen

Posts by Lauren Brennan

Let’s Party: Low Stress Holiday Parties

Happy Holidays! ‘Tis the season for parties and more parties. Are you planning on throwing a shindig? Well, if you are or even if you’re not, I’ve searched the BHG recipe archives for some of the tastiest and easiest party recipes that are sure to be a hit with family and friends no matter what the occasion is.

Appetizers: I think for the most part, holiday parties are made up of mostly appetizers. It’s so much easier to throw some of these together than a sit down dinner and you can have more of a variety laid out for your guests. All of these can be made in advance so you can keep things as organized and low stress as possible.

1. Crunchy Cracker Snack Mix/ 2. Roasted Garbanzo Beans/ 3. Wrap & Roll Basil Pinwheels/ 4.Gorgonzola-Thyme-Stuffed Olives/ 5. Sugared Bacon-Wrapped Smokies/ 6. Mini Puffs with Goat Cheese and Herbs/ 7. Fresh Arugula Bruschetta/ 8. Stuffed Mushrooms/ 9. Crab Cakes

Drinks: Any party you go to or throw is bound to have a tasty drink or two! These are some of the more popular options I found on BHG:

1. Hot Scarlett Wine Punch/ 2. Raspberry Mojito Punch/ 3. Rosy Cheeks/ 4. Citrus Cider/5. Minty White Chocolate Egg Nog/ 6. Chocolate Blitzen

Main Courses: If you choose to do a main course for your party, here are some festive and easy meat options:

1. Easy Slow-Roasted Beef Tenderloin/ 2. Holiday Roast Goose/ 3. Cherry Stuffed Ham/ 4.Pecan Parmesan Pork with Port Sauce

Dessert: Christmas wouldn’t be Christmas without some sort of cookie!  Here are some fabulous options perfect for any party that can all be made days in advance:

1. Eggnog Kringla/ 2. Gingersnap Logs/ 3. Giant Ginger Cookies/ 4.  Cherry-Almond Ornament Cookies/ 5. Chocolate-Peppermint Meringue Kisses/ 6. No Bake Lemon Drops/ 7. Spritz Blossoms/ 8. Red Velvet Whoopie Pies/ 9. Almond Biscotti

 Happy Holidays from my kitchen to yours!

Tips for Better Rolls in a Snap!

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.

Ingredient Obsession: Pumpkin!

Hello! My name is Lauren Brennan and I’m a food blogger from Oregon. My site is called Lauren’s Latest and I develop recipes with everyday, common ingredients for my little family of 3 and share them with my readers, along with my 3 year old’s daily antics. I love blogging, probably because I love food! Therefore, the whole food blogger thing is right up my alley. I’m thrilled to be sharing some Better Homes and Garden’s recipes with you on their new blog, Delish Dish! It’s going to be a fun ride.Tis the season to throw pumpkin into EVERYTHING! With Thanksgiving right around the corner, I thought it only fitting to start off the season with a post devoted entirely to our orange friend the pumpkin.

A lot of times pumpkin is used in desserts, but these days you’re seeing pumpkin pop up anywhere and everywhere! Pumpkin Mac and Cheese is pretty popular. {I know I made a version with lots of bacon that went over swimmingly!} Pumpkin stews, soups, and even bruschetta are popping up all over the web.

Today, I wanted to share a cute little recipe I found on for Pumpkin-Pecan Tassies aka cute little mini pies that are a cross between pumpkin and pecan pies! Totally adorable treats that can easily be made in advance…if you can resist eating these bite sized pies!

Here’s how you make them:

Start by making some pie dough. The recipe calls for refrigerated pie dough, but I didn’t have any on hand, so I made a BHG recipe found here. Once that is good and chilled, you can roll the dough out and cut out 24 2-1/2-inch rounds.

Fit these down into some ungreased mini muffin tins to line. Set aside.

For the pumpkin filling, measure out some pumpkin, sugar, pumpkin pie spice*, salt, egg and milk. Stir to just combine. Set aside.

For the pecan topping, stir pecans, brown sugar and melted butter together and that’s it! Super simple, right? {I didn’t have pecans on hand, so I used hazelnuts…still yummy! Feel free to use walnuts or almonds in place of pecans. I say use what you have!}

To make these cuties, spoon about 2 teaspoons of pumpkin filling into each crust…

and then top with a scant 1 teaspoon of pecan topping.

Bake at 350 degrees for 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin tins cool to room temperature. Before serving, add a drizzle of maple syrup, if desired and that’s it!

Really simple to make and totally delicious!

For this recipe and more pumpkin treats, click here.

*If you don’t have pumpkin pie spice on hand, you can make your own! Check out that recipe here.

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