BHG Delish Dish

Stirring Up Ideas In The Kitchen

Brunch Recipes

Hi there! I’m Chrissy Dupé from Little food blog. I live in Melbourne, Australia with my husband Tony and our Toy Cavoodle, Boris. We love food. And I always want to try a bite of everything. It’s just the worst when you order a meal then get food envy when the other dishes come out. First world problem? Absolutely. But a problem, nonetheless. I believe if you eat small you can have it all, so I created Little food blog – a website for home cooks that’s full of little recipes with big flavour.

When BHG asked me to put my spin on one of their recipes I was super excited. But naturally, I couldn’t choose just one. So I decided to make one savoury and one sweet dish and shrink them down to make a cute little two-course brunch menu.

First up, the classic creamy mac and cheese.

I have a confession to make… I’ve never actually had it before (crazy, I know!). It’s not really something that’s on a lot of menus in Australia. But I do love cheese and I do love pasta (who doesn’t?). My husband also loves sport. It’s off-season for Aussie football at the moment and he’s been glued to the American NFL playoffs (he’s a Bengals fan). So I thought it was rather appropriate to make an American classic for his game day celebrations.

Mac n cheese balls

I decided to put a Little food blog spin on it by turning it into Fried Mac and Cheese Balls with Chorizo. I love this idea cause it adds a lovely crunchy texture on top of the creamy, cheesy goodness. Plus you can just use your leftover mac n cheese (assuming you have any left… this stuff is good).

When making the Creamy Mac and Cheese recipe, I added two chorizo sausages, finely chopped and pan-fried. Plus 1/4 tsp of paprika, a pinch of cayenne pepper and a handful of chopped parsley. Side note: I couldn’t find any of the three different kinds of cheeses listed in the BHG recipe in Australia, so I had to improvise.

Mac n cheese balls frying

Once cooked, I cooled the mixture for a couple of hours, rolled it into 1/4 cup size balls, dipped them in an egg wash made from two eggs whisked with two tablespoons of milk, then rolled them in a mix of half regular and half panko bread crumbs (one cup of each). I then deep-fried them in vegetable oil at 180°C (350°F) for three minutes each side until golden (you could also use 2 inches of oil in a deep skillet), and served them with tomato relish.

Fried mac n cheese balls with chorizo

For the second course, I chose BHG’s Gingerbread pear muffins. I’m a massive fan of anything that involves gingerbread. And ginger, pear and chocolate is a killer combination. So I brunched it up a little by turning it into a little gingerbread pear skillet hotcake.

Pears for gingerbread pear hotcake

Lindt chocolate for gingerbread pear hotcake

I didn’t change BHG’s recipe much. I just added an extra egg to make the mixture more hotcake-y and finished it off with the delicious chocolate sauce and a dollop of whipped créme fraîche.

And there you have it – a tasty little two-course brunch menu for the weekend, and no agonising decision between sweet and savoury. Thanks BHG! And go the Broncos!

Gingerbread & pear skillet hotcake

Mac n cheese balls and gingerbread and pear hotcake


These whole wheat chocolate strawberry scones are hearty and delicious!

Happy New Year Delish Dish Readers!! My name is Zainab and I am excited to join the wonderful contributor team here on Delish Dish creating recipes for you every month. I blog over at Blahnik Baker, a dessert and baking blog where I share easy and elegant desserts for the everyday baker.

As a self-taught baker, Better Homes and Garden has always been a trusted partner in my kitchen. From my favorite BHG Bridal Edition Cookbook to the online recipes and seasonal publications, I love how easy BHG recipes are and the fact that they always turn out great. Both of which are key for a beginning home baker trying to build confidence in the kitchen. I can always create new family favorites like these Whole Wheat Chocolate Strawberry Scones.

These whole wheat chocolate strawberry scones are hearty and delicious!

As we are starting the New Year with resolutions and intentions, I know eating healthier is on the top of everyone’s list and getting more whole grains and fruits in our diets is one way to start. These chocolate scones are made with whole wheat flour, oatmeal, Greek yogurt and dark chocolate chunks. I adapted the original recipe found here by using Greek Yogurt instead of sour cream and added in some fresh strawberries and coconut flakes. The yogurt keeps the scones soft and moist and the coconut flakes add some crunch and a slight tropical flavor which is great with dark chocolate. You can make this recipe dairy-free by using a dairy-free butter like Earth Balance and dairy-free yogurt to accommodate family members with food sensitivities.

These whole wheat chocolate strawberry scones are hearty and delicious!

The scones are delicious warm as the melted dark chocolate and strawberries make for a juicy, hearty scone. These are perfect with a cup of tea in the morning or an afternoon snack. I hope you enjoy them!

Here are the slight changes I made to the original recipe:

Use ¾ cup Greek Yogurt instead of sour cream

Add in ¼ cup toasted unsweetened coconut flakes

Use 8 ounces dark chocolate, chopped in chunks

Fold in 1/3 cup fresh strawberries, roughly chopped

I adore quiche. However, I never make it.

Spinach and Bacon Hash Browns Quiche

Omelets? Sure! Been there, done that. Frittatas? Love those and make those too! But quiche? I’m not sure why I never attempted to make one at home. It isn’t difficult but for some reason, I have always just enjoyed it when served to me. I decided this year that I needed to start making the dishes I enjoy eating, and this was definitely on the bucket list.

To find a delicious and simple quiche recipe that would eliminate my rookie status, I turned to’s recipe portal and did a search. I loved the sound of the spinach and bacon quiche, and it turned out to be just what I was looking for. The original recipe itself was perfectly flavorful and perfectly easy. A rich custard filled with ingredients like salty bacon, spinach (one of my absolute favorite veggies) and cheese was just the ticket to fill a flaky pie crust, however I decided to switch up the crust to make this recipe even more rich; I added a hash brown crust.

Spinach and Bacon Hash Browns Quiche

I simply made the following changes to the recipe:

  • To replace the traditional crust, I browned one 20 ounce package of refrigerated hash browns in a skillet with olive oil until golden.
  • Then I sprayed my pie pan with nonstick spray and pressed the cooked hash browns into the bottom and around the sides of the pan to create a crust.
  • I continued the recipe as written filling the hash browns crust with the quiche custard and baked until cooked through.

Spinach and bacon hash brown quiche

The results were comforting, decadent and absolutely irresistible. All the flavors really came together wonderfully, and the hash brown crust turned out beautifully golden, crunchy and also tender. The colors are bright and vivid, and the quiche is a true showstopper for any breakfast entertaining you plan to do. Because of this recipe, I fell in love with not only quiches again, but making them at home. I will be pulling out this recipe for brunches all Spring, and you should too!

Start your morning with quick-fix Quinoa and Fruit Breakfast Bowls topped with your choice of fresh fruit, chopped nuts, toasted coconut and more.

Quinoa and Fruit Breakfast Bowls Recipe

Breakfast is often the most rushed meal of the day, but now it just got a whole lot faster and more filling thanks to Quinoa and Fruit Breakfast Bowls. This hearty morning meal stars nutrient-packed quinoa, which can be cooked up to three days in advance and stored in the fridge for a quick and easy breakfast alternative to cereal and oatmeal.

Quinoa and Fruit Breakfast Bowls recipe

Once the hull is visible on the quinoa, you know it’s cooked to puffed perfection. At this point, it can be wrapped securely in plastic wrap and stored in the fridge, or you can continue on to breakfast bowl glory.

Quinoa and Fruit Breakfast Bowls recipe

And this is when the customization kicks in. While the original recipe calls for stirring in apple juice and topping the quinoa with a dollop of jam, I’ve opted to skip the sugar-packed juice and jam, swirl in a scoop of peanut butter and top it all off with added crunch, courtesy of some toasted coconut.

Quinoa and Fruit Breakfast Bowls recipe

To toast flaked coconut, simply spread it in an even layer on a parchment paper-lined baking sheet then bake it at 350ºF for 5 to 7 minutes, tossing it as it browns. The coconut will toast quickly, so it’s important to mix it while it bakes to ensure an even, golden brown color. 

Quinoa and Fruit Breakfast Bowls recipe

Add some chopped nuts and a drizzle of honey or agave nectar to your bowl, and breakfast just went from blah to brilliant!

- Kelly Senyei, Just a Taste

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!

Pumpkin Bread French Toast | Delish Dish

I love making banana bread during the fall and winter seasons. There’s something so comforting about it. So when I was searching through BHG’s huge archive of recipes, I came upon this Pumpkin Bread and thought FRENCH TOAST. Seriously, I did!

Pumpkin Bread French Toast | Delish Dish

Making the bread is easy. Mix the wet ingredients and brown sugar together. Read more

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