Better Homes and Gardens January 2007 Recipes
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.
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Fresh raspberries and lemon peel flavor this sweetened syrup.
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Herbed Sour Cream
When you need a pancake-topper more savory than syrup, try this creamy herb-tinted alternative.
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Melting maple syrup and molasses together creates a rich, homey blend.
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Spiced Blueberry Syrup
Traditional blueberry syrup gets zing from a dash of cinnamon.
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If a flapjack is a type of cake, consider this over-the-top caramel-pecan blend the icing.
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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.
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Pumpkin added to flapjack batter makes it extra rich -- and good for you.
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Peanut Butter Pancakes
Creamy peanut butter flavors these pancakes and chopped peanuts give crunch.
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You didn't hear it from us, but these delectable pancakes are even better with a small scoop of vanilla ice cream.
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Nutty Sour Cream Pancakes
Sour cream adds tenderness and tang to the cakes while toasted walnuts add crunch.
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Orange Buttermilk Pancakes
Try your favorite pancakes with the sunny flavor of citrus.
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Hearty Pork Stew
When you need a stick-to-your-ribs meal, this herbed pork and mushroom stew is ready to deliver.
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Pistachio Baked Salmon
Baked salmon takes on an elegant air when prepared with a coating of seasoned pistachio nuts.
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Crunchy Chicken Salad
Traditional chicken salad gets crunch from celery, mixed nuts, and surprise ingredient, peanut brittle.
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Light 'n' Tangy Asian Salad
Add crunchy ramen noodles to greens and then drizzle the salad with Sweet and Tangy Dressing made from the seasoning packet.
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Next Slideshow Better Homes and Gardens October 2016 Recipes
Better Homes and Gardens October 2016 RecipesIt's time for fall. Make the most of the season with easy autumn recipes from the pages of Better Homes and Gardens magazine. Plus, we're sharing new takes on classic paella and a must-try twist on savory oatmeal.Begin Slideshow »