Click on the arrow to view the recipes from the January 2007 issue of Better Homes and Gardens magazine.
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Hummus, pesto, and artichokes replace traditional chip toppings for a more sophisticated nacho.
Fresh raspberries and lemon peel flavor this sweetened syrup.
When you need a pancake-topper more savory than syrup, try this creamy herb-tinted alternative.
Melting maple syrup and molasses together creates a rich, homey blend.
Traditional blueberry syrup gets zing from a dash of cinnamon.
If a flapjack is a type of cake, consider this over-the-top caramel-pecan blend the icing.
These savory hotcakes have the crunch of cornmeal and the nutty flavor of Parmesan. Great at breakfast, but try them at dinner with a topping of sour cream and herbs.
Pumpkin added to flapjack batter makes it extra rich -- and good for you.
Creamy peanut butter flavors these pancakes and chopped peanuts give crunch.
You didn't hear it from us, but these delectable pancakes are even better with a small scoop of vanilla ice cream.
Sour cream adds tenderness and tang to the cakes while toasted walnuts add crunch.
Try your favorite pancakes with the sunny flavor of citrus.
When you need a stick-to-your-ribs meal, this herbed pork and mushroom stew is ready to deliver.
Baked salmon takes on an elegant air when prepared with a coating of seasoned pistachio nuts.
Traditional chicken salad gets crunch from celery, mixed nuts, and surprise ingredient, peanut brittle.
Add crunchy ramen noodles to greens and then drizzle the salad with Sweet and Tangy Dressing made from the seasoning packet.