Better Homes and Gardens April 2010 Recipes

Check out our latest recipes from Better Homes and Gardens magazine: delicious egg recipes, our 2010 Annual Recipe Challenge winners, Scott Peacock's classic coconut cake, and more.


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Classic Coconut Cake
1/25
Classic Coconut Cake with Frosting

    Billowy, creamy, vanilla-flavored frosting and showers of feathery fresh coconut make this dessert a dazzler.

2/25
Citrus Salmon with Broccoli

    Top these tender salmon fillets with a traditional flavor combination of lemon and fresh dill. Serve with garlicky green beans for a wholesome meal.

3/25
Polenta with Eggs and Zucchini

    A pair of tender poached eggs settle into creamy Parmesan polenta. Add a quick sauté of zucchini ribbons and peppers and you have a meal.

4/25
Herbed Deviled Egg Bruschetta

    These are deviled eggs at their easiest -- no messy mashing and filling. Yolks stay intact -- and sunny yellow -- when sliced and layered over Dijon mayo and toast. A dusting of paprika hints at the classic side dish. These toasts make lovely Easter dinner appetizers. Or serve alongside a salad as a light lunch.

5/25
Frizzled Egg Spinach Salad

    Bacon and eggs nestle into a dinner salad filled with green beans, mushrooms, and crispy potato wedges. A warm raspberry dressing adds a tangy-sweet finish.

6/25
English Muffin and Asparagus Bake

    Great for a meatless dinner, or special (and easy) enough for brunch, this dish is a cross between a frittata and a strata. English muffins are baked right in with the eggs.

7/25
Tortilla Scramble with Fresh Salsa

    Tortilla chips are warmed in a spicy red sauce, and then topped with buttery eggs and fresh avocado-tomato salsa in this breakfast-meets-enchiladas dish.

8/25
Pan-Toasted Angel Food Cake with Vanilla Custard

    Slices of angel food cake, cooked French-toast style, soak up the velvety sauce. Warmed apricot preserves spooned over the cake add a little extra zest to each bite.

9/25
Meringue with Seared Pineapple

    Fill the chewy-crisp meringue shell with tangy pineapple-lime curd made with the yolks, then top with pineapple slices for a fresh and luscious dessert.

10/25
Whole Wheat Chocolate-Blueberry Cake

    Dorothy Olsen, of Provo, Utah, won both the $25,000 Grand Prize and the Good and Healthy category in the 2010 Annual Recipe Challenge with her delicious and wholesome cake recipe. An easy sauce of blended blueberries and light whipped dessert topping dresses the decadent dessert.

11/25
Vanilla Peach Pork Chops with Green Onion Slaw

    Erin Renouf Mylroie, of Santa Clara, Utah, won the $2,500 Grilling category in the 2010 Annual Recipe Challenge with her succulent pork chops recipe. A quick coating of peach preserves, horseradish mustard, and vanilla add punch to the spicy-sweet chops.

12/25
Marbelous Chocolate-Peanut Butter Cake with Salted Caramel Glaze

    Edwina Gadsby, of Great Falls, Montana, won the $2,500 Dessert category in the 2010 Annual Recipe Challenge with her company-worthy bundt cake.

13/25
Rosemary-Kissed Orange Thumbprint Cookies Tuscano

    Mary Louise Lever, of Rome, Georgia, won the $2,500 Holiday category in the 2010 Annual Recipe Challenge with her Tuscany-inspired treats. Fresh rosemary and a marmalade filling give the buttery cookies a one-of-a-kind taste.

14/25
Caribbean Pork Loin with Pineapple Raisin Relish

    Grace A. Eckstorm, of Holden Beach, North Carolina, won the $2,500 Personal Favorites category with her island-flavored dish. A quick and flavorful relish of pineapple, golden raisins, green onions, lime juice, and cilantro add sweetness and tang to the herb-coated pork.

15/25
Cinnamon Roasted Chicken with Pumpkin-Sage Grits

    Angela Buchanan, of Longmont, Colorado, won the $2,500 Everyday Easy category with her cozy, Moroccan-inspired chicken dish.

16/25
Sweet Potato Hash

    Toss sautéed sweet potatoes with corn and black beans, then top with a chipotle sour cream sauce and avocado for a fresh and budget-friendly side dish.

17/25
Garlic Parmesan Chicken and Noodles

    For a cozy dinner, combine shredded rotisserie chicken with frozen peas, garlic, and milk, and then fold in egg noodles and Parmesan cheese. Cover with a crunchy bread and Parmesan topping, and then bake until bubbly.

18/25
Pork Chops with Fennel Salad

    Quick-cooking pork chops are topped with a bright and refreshing salad of oranges, sliced pear, and crunchy fennel for a supper that's ready in just 27 minutes.

19/25
Basil, Beef, and Barley Soup

    Sirloin steak, canned tomatoes, quick-cooking barley, and baby carrots combine to create a hearty - and budget-friendly -- soup the whole family will love.

20/25
Ham and Pea Soup

    Loaded with vegetables and herbs, this soup gets a burst of robust flavor from a surprisingly small amount of ham.

21/25
Tofu-Carrot Soup

    This creamy, vegetarian soup is chock-full of healthy veggies, such as button mushrooms, celery, onion, and carrots. A dollop of sour cream and sprinkling of fresh thyme and cayenne pepper make this silky soup dinner party-worthy.

22/25
Jambalaya Pizza

    A crispy rice "crust" is topped with smoked sausage, shrimp, celery, onion, and sweet pepper for a delectable Creole-inspired pizza.

23/25
Spring Breakfast Pizza with Spiced Hollandaise

    This brunch pizza starts with a quick and easy homemade crust and is topped with steamed asparagus, sliced eggs, tomatoes, ham, cheese, and spicy hollandaise.

24/25
Herbed Tofu Cakes

    Top veggie, mint, and cilantro-flavored tofu cakes with cucumber and mango for a light, meat-free appetizer.

25/25
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