Better Homes and Gardens October 2008 Recipes
Check out the latest recipes from Better Homes and Gardens -- new slow-cooker suppers, 20-minute meals, harvest dinners, and more.
Pumpkin-Spiced Gingersnap Truffles
Curry Pumpkin Soup
These luscious cookies feature a crispy gingersnap layer on the outside and a creamy chocolate center.
Macaroni with Crab and Brie
Using canned pumpkin makes this soup quick to prepare. Pumpkin pie spice and a hint of curry give the dish bright seasonal flavor.
Graham Cracker Bars
Chunks of crab meat and brie cheese give this macaroni-and-cheese a grown-up spin.
A rich and buttery pecan mixture fills these delicious cookie sandwiches. A powdered sugar glaze adds a touch of sweetness.
South Indian-Style Macaroni and Cheese
This versatile recipe is sure to be a hit. For company, try serving it alongside crackers and a wedge or two of cheese. For family, try it as a topping for roasted turkey sandwiches.
Butternut Squash Bake
Spiced with turmeric, paprika, and cayenne pepper, this crowd pleaser features peas, bread crumbs, and two different kinds of cheese.
Grape and Rosemary Focaccia
You can serve this casserole as a vegetarian entrée -- it's got noodles, shallots and squash -- or as a side dish with beef.
Savory Plum Salad
The convenience of refrigerated pizza dough cuts prep time to 20 minutes for this scrumptious focaccia recipe. Serve it as a hearty appetizer or dinner side.
A raspberry-mustard dressing lightly coats baby spinach leaves and radicchio in this irresistible fall salad. The salad can also be a light dinner thanks to the bacon, nuts, and Gorgonzola.
Sauteed Red Cabbage with Onions and Smoked Sausage
Nestled beneath the chicken as it cooks, onions are both roasting rack and flavorful side dish. A rustic rub of cinnamon, paprika, cumin, and coriander gives the chicken bold color.
Pork Loin with Apples
This one-dish supper features kielbasa, onion, red cabbage, and Swiss chard. Red Swiss chard (or rhubarb chard) has dark green leaves and reddish celerylike stalks -- but any available variety works for this recipe.
Big-Batch Puttanesca Sauce
A mix of molasses, red wine vinegar, and soy sauce glazes this delicious pork. The glaze flavors pan juices too, creating a delicious drizzle-on sauce.
Ale-Sauced Pork Ribs and Vegetables
Featuring plump shrimp, tangy Kalamata olives, capers, and Parmesan cheese, this tomato sauce will keep up to three days in the refrigerator or three months in the freezer. You can serve it over pasta or rice.
Pork ribs simmer with dark beer, potatoes, carrots, and radishes to create this delicious dinner. Garlic and fresh rosemary add delicious flavor, while lemon peel brightens the dish.
Peanut-Sauced Shrimp & Pasta
Two kinds of beans, polenta, spinach, tomato, radicchio, and Italian cheese simmers with garlic and basil-pesto to create this delicious vegetarian dish.
Balsamic Pork and Dumplings
Plump shrimp, rice noodles, bottled peanut sauce, fresh asparagus, and yellow sweet pepper toss together in minutes, creating a simple supper they'll love.
Broccoli-Potato Soup with Greens
This hearty supper starts with frozen potato-and-onion-filled pierogi (potato dumplings) and rosemary-seasoned pork tenderloin. Green beans make a fresh side.
Beef and Blue Cheese Wraps
Gouda cheese gives this delicious soup smoky flavor. Broccoli and winter greens (such as curly endive, chicory, escarole, or spinach) keep it healthy.
Crunchy Chicken and Fruit Salad
Here's a great way to use leftover roast beef. Layer it with red sweet peppers, crumbled blue cheese, dried thyme, and mixed greens on flour tortillas.
For a quick super, toss deli-roasted chicken with light mayo, red or green apple slices, baby lettuce, and pecan halves.