Better Homes and Gardens September 2009 Recipes
Check out our latest recipes from Better Homes and Gardens magazine: Scott Peacock's classic fried pies, new spaghetti recipes, luscious low-fat chocolate recipes, quick dinners, and more.
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No-Knead Chocolate and Coconut Rolls
A scrumptious brunch side, these easy rolls are topped with luscious hazelnut icing and toasted coconut.
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Double Oat Breakfast Cookies
With a nutritious combination of peanut butter, oats, and raisins, these cookies are an ideal option for breakfast on the go.
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Lemon Chicken with Olives and Ricotta
This Mediterranean-inspired lasagna shortcut is hard to resist. It's ready and on the table in just 30 minutes.
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Pan-Fried Garlic Steak and Potatoes
Topped with fresh oregano and tomatoes from the garden, this 30-minute steak dinner is fast even for a last-minute get-together.
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Curried Vegetable Soup
Bye-bye, boring vegetable soup. This spiffed-up variation takes just 20 minutes to make.
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Pork Cutlets with Brussels Sprouts
A spiced cream sauce adds a bit of pizzazz to this easy weeknight recipe. Brussels sprouts make a healthy side dish.
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Bacon, Egg, Spinach, and Tuna Salad
This hearty main-dish salad is topped with a warm, easy-to-make, honey-mustard dressing. Tuck leftovers in whole wheat pita bread for lunch.
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Espresso-Rubbed Steak with Green Chili Pesto
A zesty rub and spicy pesto topping adds pizzazz to simple grilled steak.
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Peach-Horseradish Sauced Ribeyes
A spicy-sweet sauce puts the perfect finishing touch on grilled steak. Serve it with a side of grilled peaches.
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German Chocolate Cookies
Topped with toasted pecans and coconut, these low-fat cookies get a healthy boost from antioxidant-rich dark chocolate.
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Rich and Creamy Chocolate Pudding
Espresso enhances the rich chocolaty flavor of this luscious pudding. Banana slices and crystallized ginger make a pretty topper.
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Cinnamon-Spice Chocolate Brownies
These scrumptious brownies are sure to become a family favorite. With a dusting of cinnamon powdered sugar (instead of fatty frosting), they're also easier on your waistline.
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Spaghetti and Spicy Turkey Meatballs
A spicy blend of chili powder and jalapeno chiles spices up turkey meatballs. A light cheese sauce makes the perfect finishing touch.
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Shrimp, Chickpea, and Feta Cheese Nests
For this one-pan dinner, cook chickpeas and shrimp with the pasta. Stir fresh tomato, mint, lemon peel, and feta into the hot spaghetti and serve.
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Spaghetti-Corn Relish Salad
Turn ordinary spaghetti into pasta salad. Toss pasta with corn cut from the cob, cucumber, summer squash, and celery. Then splash on mustard-spiked cider vinegar dressing.
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Spaghetti with Roasted Butternut Squash
Squash is the star in this hearty pasta dish featuring a combination of bacon, nuts, roasted garlic, and browned butter.
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Spaghetti with Best-Ever Bolognese Sauce
Get a budget-friendly start on the meat-lovers' sauce by using ground chuck. It cooks in less than 30 minutes but tastes like it simmered all day.
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Spaghetti with Two-Tomato Toss
With a "pop" the tomatoes will tell you they're done and ready to top the gluten-free spaghetti made from corn flour. The rest of the sauce is a simple mix of dried tomatoes, parsley, and tiny balls of melty mozzarella.
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Spaghetti with Italian Sausage and Spinach
Red pepper flakes add heat and subtle fruity tang to this Italian-inspired dish. Wedges of sweet onion and sweet pepper rings cool the fire.
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Mac and Cheese Spaghetti
Toasty bread crumbs give this mac and cheese a crisp top in minutes. Cheddar cheese gives the sauce flavor, while American cheese adds smoothness.
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Olive and Arugula Flatbread Pizza Salad
For a warm-weather appetizer they'll love, layer peppery arugula, tangy tapenade, and fresh Parmesan cheese on crisp flatbread. Chef Alisa Barry uses her Pane Rustico flatbread for this Tuscan-style grilled pizza, but any flatbread -- pita or a thin Italian bread shell -- works just as well.
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Baked Mozzarella and Tomato-Basil Antipasti
With only 15 minutes of prep time, this rich spread for toasted baguette slices is easy to make and hard to resist.
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Mediterranean Eggplant Dip
This flavorful dip is ready in less than 30 minutes -- and it keeps in the refrigerator for up to three days. Serve it with toasted baguette slices.
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Grilled Fennel and Tomatoes
A sprinkling of fresh bread crumbs adds crunch and flavor to tender grilled vegetables. Serve warm from the grill or at room temperature.
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Classic Fried Pies
Crisp, flaky, and generously filled with a sweet potato-fig filling, chef Scott Peacock's sugar-dusted pies are warm reminders of days gone by.
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 »