BHG Delish Dish

Stirring Up Ideas In The Kitchen


10 Back to School Lunch Ideas

Three words. Back. To. School.


If you haven’t gotten the hint already, it’s back-to-school season. Along with a multitude of coloring crayons, watercolor paints and No. 2 pencils, comes the stress of planning lunches that the kids will actually eat (and not just bring home 3/4 full). Luckily, I’ve put together 10 kid-favorite recipes that are sure to leave plates (or rather lunch boxes) clean.



1. If your kids are poptart fanatics, then introduce them to Lark & Linen‘s Homemade Strawberry Poptarts. This fresh pastry is oh so sweet!



2. Leave the canned stuff at home. Send your kiddo to school with a thermos filled with something fresh from the garden. Thank you iFoodreal for this amazing Chicken Noodle Harvest Vegetable Soup recipe!



3. That’s right, homemade fruit roll-ups! Look to Willow Bird Baking‘s Straw-Raspberry Basil Fruit Leather recipe for a healthy alternative without the preservatives.



4. How about a sweet that’s energizing and healthy? This Apple Cookies recipe by Rachel Schultz is both!



5. Frozen Yogurt Covered Blueberries offer a less traditional (and fun!) way for the kids to get their daily intake of fruit and dairy. Thank you Family Fresh Meals!



6. Don’t these Homemade Hot Pockets look tasty? Thanks to Jo Cooks, frozen meals have no hold on you.



7. Save money and time by making freezer-ready sandwiches with CincyShopper‘s easy DIY PB & J Uncrustables recipe.



8. Once your kiddos try these Homemade Pizza Rolls by Tracy’s Culinary Adventures, they’ll be asking for this it everyday of the week.



9. Snack day? No problem! Five Heart Home‘s Oats & Honey Granola Bars are sure to satisfy any hungry tummy.



10. A hot lunch is easy to pack when you have Shugary Sweets‘s White Cheddar Mac & Cheese.


Welcome Back To School!



Coastal Culinary Immersion at Terranea

How’s that for dinner with a view? I was lucky enough to eat here (well, technically the table next to this one) on a visit to Terranea Resort in Rancho Palos Verdes, CA. As a preview to their new culinary package that launches THIS MONTH, I enjoyed fresh coastal-inspired meals with Chef Bernard Ibarra, a behind-the-scenes garden tour, interactive foodie workshops, more incredible meals, and an amazing sommelier-led dessert and liquor pairing. Oh, did I mention the FOOD?! Here’s a sampling of the deliciousness:

Every meal was locally-sourced and delicious but the greatest part was hearing from the motorcycle-with-side-car-driving chef. Chef Ibarra is walking the walk of the farm to table movement, he helps in the expansive garden on property, keeps bees for honey, and makes amazing sea salt.

But let me tell you about the sea salt! The water surrounding Terranea is prime for making sea salt (something about kelp beds and water purity that create sea salt higher in important minerals such as magnesium and potassium).

Here’s how they make it:
Step 1: Chef and the kitchen staff, wearing their white coats and swim trunks, wade into the sea with buckets to collect water (Are you picturing this? I LOVE this mental image!).
Step 2: Let the water evaporate. Spread out the wet salt to dry further.
Step 3: Flavor or smoke the salt as needed and use it in the Terranea restaurants and salt scrub spa treatments.

photo credit Terranea Resort

During my visit they made about 20 pounds of salt per month, but they are unveiling their new Sea Salt Conservatory this Earth Day (April 22) which will give them the ability to make more like 200 pounds of sea salt per month. When they hit that level of production I encourage you to try to get your hands on some of the salt to try. And if you’re feeling a twinge of jealousy about this trip, book your own Land to Sea Culinary Immersion Package here!

photo credit Terranea Resort


Pistachio and Chocolate Chunk Cookies

Pistachio and Chocolate Chunk Cookies

Hi! My name is Kate, and I’m the “i” over at i heart eating. My site is all about easy recipes that anyone can enjoy. I’m excited to be here at Delish Dish today, and I’m especially excited to be sharing a recipe for one of my favorite things – cookies!

Pistachio and Chocolate Chunk Cookies

Like so many others, I made a resolution to eat healthier in the new year. I still enjoy an occasional indulgence, though, and these cookies are perfect for those times.

Pistachio and Chocolate Chunk Cookies

The recipe for Jumbo Pistachio and Milk Chocolate Chunk Cookies in the Better Homes & Gardens’ achives totally called my name. You can never go wrong with anything that has chocolate or pistachios in it. But when you combine chocolate and pistachios in one delicious little cookie package, it’s pretty much dessert heaven! I only made a few minor changes to the recipe. I used semisweet chocolate disks instead of chopped milk chocolate, increased the amount of vanilla to 1 tablespoon, and rolled the cookie dough in a little granulated sugar for some extra sweetness and texture before baking them.

Pistachio and Chocolate Chunk Cookies

The results were soft, buttery cookies full of rich, melty chocolate and crunchy pistachios. So, if you’re like me, and you love a good cookie, give these a try!

Homemade Graham Crackers Recipe

Homemade Graham Crackers Recipe

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!

Homemade Graham Crackers Recipe

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!

Frosted Homemade Graham Crackers Recipe

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

Sipping My Way Through San Antonio

Fill a pint, clink some glasses, or pop a cork…just ask for a local creation. I had the chance to strut my cowboy boots around San Antonio (in time for the annual Tamale Festival), and enjoy their hometown beverage renaissance. Napa, they’ve got your number.

(photo credit: Alamo Beer Company)

First stop: Alamo Beer Company. A simple 12-minute saunter from the front door of the actual Alamo, this refreshing craft beer brewery (say that three times fast after a few savored sips), does everything—brewing to bottling, plus rocking a beer garden—all on their inviting campus. I drank the easy-to-love Golden Ale while peering into the expansive glass-walled warehouse, which hosts the functioning brew area and is completed by on-hand, love-beer-so-much-they-live-it Brewmasters.


4.0 Cellars combines three Texas wineries at a well-located fourth spot (so if you, like me, thought the name referred to a straight-A student, you can impress your friends with your new-found knowledge). We enjoyed the Texas Cheese & Wine Experience ($20), which married five scrumptious Texas cheeses from the Veldhuizen Cheese Shoppe with five varied wines from 4.0. I’m a blue cheese girl myself, and the Bosque Blue provided a nice bite against the sweetness of the Brennan Vineyards’ Portejas. The table’s favorite, however, was the Lost Oak Dawson Red, a smooth and delicious sip served with a strong cheddar cheese. Consider it an instant contender for pairing with weeknight dinner.


The wine of Grape Creek Vineyards is so well-distributed that my Iowa-raised husband knew the logo immediately. Owner Brian Heath has combined a stunning setting and a full sensory experience. During the tour of the barrel room, the sweet scent instantly brought images of a juice-stained bite into peek-of-the-season grapes. My favorite here was the Merlot, which we sampled straight from the French-oak barrel.


Need to put your spurs up while touring nearby Fredericksburg, Texas? Stop at Fredericksburg Brewing Company. Beyond my tasty tilapia fish tacos (and the bite of dreamy German Potato Salad literally toppled onto my plate by an encouraging fellow traveler, “You are going to try this!”), I reached for their Not So Dumb Blonde, which fit perfectly into the sweet spot of a refreshing drink that doesn’t over-fill.


There’s also the small matter of knowledgeable bartenders. Here’s a good stop for you: Cibolo Moon inside the JW Marriott San Antonio Hill Country Resort & Spa. Specializing in tequila, their tequila bar is one of 23 U.S. restaurants that has been certified with the “Award T” distinction. That means that staff members have tasted a wide variety of tequilas, know the history and production of tequila, serve certified tequila, and, basically wake up thinking about tequila. The restaurant isn’t kidding when they talk about their “resident tequila masters.”


I officially raise a glass and tip a 10-gallon hat to San Antonio’s diverse drink culture and the artisans behind the barrels.

Apple Streusel Pie with Caramel Sauce

Hi!  I’m Katie Workman, author of The Mom 100 Cookbook, and I also write blog.  Both the book and the blog are intended to make your life easier, filled with  delicious, no-fuss, easily adaptable recipes, plus tips, maybe a little wisdom for surviving and staying happy in the kitchen.  And a hefty dose of honest reality — I’ve got two kids, a full time job, a husband, a dog, and I’m right there with you, figuring it out one day at a time!

This is the story of possibly the best apple streusel pie everApple pies, in whatever form they come, are always one of the most welcome items on the dessert buffet, and never more appealing than on Thanksgiving.  Something about the smell of those warm spices and tender apples, that flaky crust.  I’ve never met an apple pie I didn’t like, and I think I speak for the masses.  And when that pie gets topped with a sweet and slightly crunchy streusel topping ….WELL, that’s the apex of apple pie, as far as I’m concerned.

But what if you added one more element, a simple custardy filling to envelop the apples in a rich, silky filling underneath that wonderfully bumpy topping?  That would be a whole other level of apple pie heaven, wouldn’t it?  And what if, just what if, you passed a small pitcher of caramel sauce on the side for those who were looking to gild the lily?

This recipe starts with the fabulousness of Crumb-Topped Apple Slab Pie, but we are suckers for pie in pie pans over the holidays, so I changed it to a regular pie instead of a slab pie.  Then I added a custard filling to bing the apples together.  I also added ground ginger and cloves along with the cinnamon to give it different layers of flavor.  You could also use pumpkin pie spice mix if you wanted.  I usually use Granny Smith apples, which have a nice tartness to stand up to the sweetness of the filling and the topping, but you could use any firm apple that is available.  If you have the time and inclination to make your own pie crust  as the original recipe suggests by all means, bully ahead, but I can get a little lazy in the pie crust department, so I fall back on the rolled up pie crusts found in the refrigerator section of the supermarket, and the ready to bake crusts in the freezer section.  I really love them, and they allow me to make pies more often that I otherwise would.  You can use your fingers or a pastry blender to rub the butter into the streusel topping if you don’t have a food processor; just make sure the butter is quite cold.  It’s a good idea to put a baking sheet under the pie when it’s baking, as the streusel topping can tend to bubble of the side a bit.

This streusel pie inspiration was combined another inspiration, this one from Mile-High Caramel Apple Pie.  I loved the idea that caramel would be just the perfect finishing touch.  Ironically, instaed of using a store-bought caramel as that recipe suggests, I made my own — but another time I might well just grab a jar of pre-made sauce.  If you wanted to swap out the caramel for whipped cream or vanilla ice cream, that would also be delicious.  Or, if you are feeling a little outrageous, you could do caramel AND whipped cream or ice cream.

The pie can be baked a day ahead of time and kept wrapped in the refrigerator.  Let is return to room temperature before serving or heat it in a 300°F oven for 15 minutes to warm it.  Click here for the pie recipe.


Easy Slow Cooker Desserts

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