BHG Delish Dish

Stirring Up Ideas In The Kitchen

Let’s Party

Happy Holidays! I’m Courtney of Pizzazzerie.com, and I’m thrilled to be visiting Delish Dish to share my Festive Keurig Coffee Bar! Tis the season for a warm cup of coffee with all your favorite mix-ins. Whether you’re inviting neighbors over for a night of caroling or just enjoying a little family time on a cozy weekend morning, there are lots of reasons to be inspired to set up a coffee bar in your home this season. You can keep it stocked with treats like the ones I’ve listed below. No more scrambling when last-minute guests pop in over the season! You’ll have a fresh cup of coffee, hot cocoa, or tea waiting for them!

Here’s how to set up a coffee bar like my festive Keurig coffee bar!

  • Pick a location like a corner of your kitchen, side table, console, or even a bar cart! This will house your Keurig brewer and all your favorite festive extras. Choose a location near an outlet to ensure you’ll have power.
  • Pick a color scheme! Whether you love burlap and rustic touches during the holiday season or a more preppy approach with Christmas tree green and black and white stripes, pick your theme and color scheme.
  • Coordinate your extras to match your theme! Tie coordinating ribbon around glass mugs, fill apothecary jars with mix-ins adorned with a bow and mini ornament. Wrap a few extra gifts for a pop of color and add in a small boxwood wreath nearby. Re-purpose an extra picture frame with “coffee bar” to make your guests feel welcome to help themselves to a delicious cup of coffee or cocoa! Be sure to have to-go cups too! These are perfect for heading outdoors to see the Christmas lights or go caroling.

  • Provide a tasty assortment of treats and mix-ins like mini marshmallows, chocolate chips, caramels, cookies, holiday syrups, biscotti, cream, and sugar! Your guests will love creating their own perfect cup to enjoy. Plus, Keurig makes it easy to only brew what you need so no messy coffee pots to deal with. Just make as many cups as you need for your guests and get back to the festive fun!

Here’s to hosting a festive holiday coffee bar party! I hope you’re inspired this holiday season!

For more information on Keurig brewers, visit their website here.

Cheers!

Courtney Whitmore
Pizzazzerie.com


Woohoo! It’s International Bacon Day! And my first question for you is, what are you doing to celebrate? If you haven’t yet decided how to spend this incredible day full of greasy goodness, then take a peek at 20 of my all-time favorite bacon recipes that are sure to do the day justice.

 

Celebrate the day in STYLE with The Blond Cook‘s crowd-pleasing Clams with Smoky Bacon and Tomatoes recipe.

 

 

Breakfast anyone? Soup Addict‘s BLT Frittata with Ramen Noodles is sure satisfy any early riser.

 

 

If Asian cuisine’s your thing, try a blissful bite of The Little Kitchen‘s Shrimp and Bacon Fried Rice.

 

If you’re a guac addict like myself, then you absolutely HAVE to taste this Bacon Guacamole by Rachel Cooks. Delicioso!

 

 

Turkey + Bacon = One savory bite of Whitney Bond‘s fantastic Garlic Herb Bacon Wrapped Turkey Breast.

 

 

Cheers! Make a toast to Chili Pepper Madness‘s Smoky Whiskey Mules.

 

Who says bacon can’t be a sweet? Urban Bakes‘ Maple Bacon Brownies makes bacon seem like it belongs in a dessert.

 

If you’ve got canning to a T, then you have to try this Bacon Jam by Hezzi-D’s Books and Cooks.

 

Kick start the season with Brown Eyed Baker‘s Loaded Baked Potato Dip. Make extra! (you’ll thank me later)

 

Yumm! Doesn’t this Bacon Egg Rolls with Bacon and Sweet Chili Dipping Sauce recipe by The Lemon Bowl look AMAZING?!

 

If a bite-sized dish is more your scene, then The Hopeless Housewife‘s Bacon Jalapeño Poppers with a Cheesy Tater Tot Crust recipe has your name written all over it.

 

Consider A Dish of Daily Life‘s Turkey Club with Havarti Grilled Cheese! It’s a playful twist on a classic dish.

 

Aren’t these Mexican Breakfast Cups by The Wholesome Dish almost too cute to eat?

 

If you’re watching your waistline, then you have to check out this Cheesy Bacon and Corn Stuffed Zucchini recipe by Diethood.

 

Yay for comfort food! Delightful E Made‘s Shrimp, Bacon and Corn Chowder recipe warms up any cool September day.

 

I didn’t know this was possible! Sweet and Savory, your Mini Filet Mignons have left me jaw dropped.

 

[hit the Italian dinner music button here] Cook Like A Champion‘s Potato, Bacon and Caramelized Onion Pizza recipe gives the traditional dish a run for its money.

 

Culinary Concoctions by Peabody‘s Bacon Breakfast Rolls with Maple Glaze recipe sounds almost too good to be true–almost.

 

Don’t these Salmon BLT Sliders with Avocado Aioli and Brie by The Little Kitchen look positively scrumptious?

 

M’mm M’mm Good is basically the only way to describe these Bacon Cheese Puffs by How To Nest For Less.

 

Happy Bacon Day!

 

xxmadison


To celebrate Father’s Day this year, we’re heading to a nearby lake for some boating and grilling. My idea of a perfect weekend. It wouldn’t be lake time without a fabulous summer cocktail in hand. Enjoy these boozy drinks that are easy like summertime.

Why make just one cocktail when you can make an entire pitcher? The Cookie Rookie whipped up this gorgeous Strawberry Margarita Punch and it’s perfect for party time.

Nothing says summer like a root beer float. The Minimalist Baker created these Vodka Root Beer Floats (with Coconut Ice Cream) and I can’t wait to make them!

If Rose is more your thing, you must make the Raspberry Moscato Sangria from One Sweet Mess. Hello, summer.

One of my go-to summer drinks is a classic mojito. I can’t wait to try Gimme Some Oven’s punchy Ginger Beer Mojito. Yum!

Finally, it wouldn’t be a lake weekend without margaritas and I plan on whipping up these stunning Blackberry Lime Margaritas from Cooking and Beer. They’re made using lime essential oil — I love the unique spin on a classic.

Cheers to summer!

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your favorite recipes.

 


One glance at this cocktail transports me to a hot summer happy hour, sitting on a patio with friends and occasionally dipping my feet in the pool. It’s dreamy, right? Sipping on iced tea outside until fireflies (do you call them lightning bugs?!) appear and the sticky air starts to cool down?

Take me there! I want to go.

I’ve never been a huge iced tea fan, but occasionally a glass of ice-cold sweet tea in the summer hits the spot. I can also be swayed by anything with bourbon. Plus, this whole iced-tea-is-a-regular-beverage thing really helps with the fact that you can totally spike it a tiny bit and have it with lunch.

Oh yes oh yes. Who doesn’t love that?

My husband, on the other hand, absolutely LOVES tea. He prefers it unsweetened with lots of lemon, so we are always brewing up a big pitcher. Which means I always have lots of cold tea on hand.. and that means that it isn’t too difficult to add a few drops of something boozy. Especially with friends in the summer.

This tea isn’t just spiked with bourbon – it has layers or lemon juice and orange juice and lots of fresh mint. Mint is currently overtaking my potted garden and I’m not complaining. I have enough for mojitos, minty lemonade and now minty tea! I adore the refreshing kick it brings to food and drink.

When the weather starts to get warm, I tend to reach for a margarita or vodka sodas with lots of lime as my cocktails of choice. But this minty tea is a new favorite and one that I just can’t stop thinking about. Pop a big jug in the fridge and I swear you won’t regret it.

Here is the ORIGINAL RECIPE. I made a few modifications:

-I removed 1 cup of orange juice.

-I added 1/2 cup of bourbon with the water and juice.

-I used tons of mint leaves! I like it super minty.


I’m Faith, the Executive Editor of The Kitchn and a cookbook author (my latest is The Kitchn Cookbook, a handbook to everything you need to know to love cooking in your kitchen a little bit more!). I was so excited to create a Thanksgiving menu and recipes with Better Homes and Gardens this year. This menu includes some of my favorite Thanksgiving recipes, and I wanted to share more about where they came from.

I come from a big family of eight kids, and I’m the oldest, so that means I did a lot of cooking growing up. I also really appreciated the work my mom did to cook ahead and use the slow cooker or the freezer to give back meals at busy times. I brought a lot of that learning to this menu, with big batches that will feed even my five hungry brothers, and make-ahead techniques to make Thanksgiving Day smooth.

I’m a huge fan of make-ahead dishes for Thanksgiving. Thanksgiving is such a packed-out holiday: you have a house full of guests, family from afar that you haven’t seen in a while, friends who want to hang out and chat… and a meal that everyone invests with a lot of nostalgia and anticipation! What if the stuffing doesn’t taste quite like Grandma’s? What if the cranberry sauce doesn’t gel? And — heaven help us! — what if the turkey doesn’t cook in time? Even though Thanksgiving food is pretty simple and homey, it can feel a little stressful.

Taking the turkey’s temperature on Thanksgiving.

So this menu was designed to take the stress out. The more you do ahead, the more you can relax on the day of the party, and also tend to that turkey. The turkey is the one thing that you really need to cook on the day of Thanksgiving itself — but almost everything else can have a make-ahead boost so you can relax and feel confident that you already have delicious food stashed away, ready to serve.

When I was thinking about how to do this, I started with what, in my family anyway, is the most important element of the meal: Rolls! My mom makes these amazing potato dough rolls every year on Thanksgiving. They’re incredibly soft and tender, and people go wild for them. They’re also extremely easy to make ahead. You can make the dough ahead and keep it in the fridge overnight, or even freeze it a month ahead.

Another thing that stresses me out a little bit at the last minute on Thanksgiving is gravy. What if I don’t make enough? What if it doesn’t thicken? What if it’s too salty? You can take all the guesswork out by roasting some turkey thighs ahead of time, making a big batch of stock and gravy, and freezing for Thanksgiving Day. Presto — gravy done.

The rest of the menu is similarly make-ahead: cranberry sauce lasts well for days in the fridge (and even tastes better!). The dressing can be prepped ahead and baked at the last minute. The sangria to welcome your guests can be made several days ahead and just tastes more delicious after a few nights in the refrigerator. And every single time I make something ahead or sock away a pan of rolls in the fridge, I’m giving my future self a little gift to unwrap on Thanksgiving Day. And that is something to be grateful for.

Thanksgiving is really about hanging out with family and enjoying time together, so doing just a little bit of work each night ahead of Thanksgiving is my favorite way to make it a true holiday not just for everyone else, but for myself too. Happy Thanksgiving, everyone!

Get the recipes here:

Maple Sage Turkey
Cream Cheese Mashers with Kale Pesto
Lemon Rosemary Potato Rolls
Garlic Rosemary Dressing
Tart Cherry Cranberry Relish
Savory Collard Greens
Sweet Potato Cauliflower Fritters
Early Bird Turkey Gravy
Caramelized Veggie Lentil Salad
Cranberry Cider Sangria
Maple Panna Cotta

 


It’s starting to feel like fall in the woods which makes me want to bake and be cozy indoors. This week is the Jewish New Year (Rosh Hashana) which my family celebrates. It’s traditional to ring in the new year with apples & honey, so I thought I’d make a warm apple dessert which I grew up having, Baked Stuffed Apples.

Use a small paring knife to remove the apple cores.

Then create a filling for the apples by mixing the following ingredients in a small bowl: chopped dried figs (3T), chopped walnuts (3T), room temperature butter (1/3 stick), dried berries/raisins (3T), brown sugar (2T), and cinnamon (1/2 t). This is enough filling for about 6 apples.

Use a small spoon to stuff the apple cores from both ends.

Load them into a baking dish and bake at 350 degrees for about an hour and 15 minutes or until desired apple softness.

When they come out of the oven, spoon the pooled butter mixture at the bottom of the dish over the apples.

Serve warm with a scoop of vanilla ice cream and drizzle the whole dish with honey. These are great to make for a dinner party because they can easily be kept warm in the oven until it’s time for dessert.

This recipe was inspired by BHG’s Stuffed Apple recipe and adapted by Erin Gleeson of The Forest Feast, a cookbook and food blog inspired by cooking with fresh fruits and vegetables from a cabin in the woods in California. Photos & illustrations by Erin Gleeson, www.theforestfeast.com


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