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.
No-Knead Chocolate and Coconut Rolls
Double Oat Breakfast Cookies
A scrumptious brunch side, these easy rolls are topped with luscious hazelnut icing and toasted coconut.
Lemon Chicken with Olives and Ricotta
With a nutritious combination of peanut butter, oats, and raisins, these cookies are an ideal option for breakfast on the go.
Pan-Fried Garlic Steak and Potatoes
This Mediterranean-inspired lasagna shortcut is hard to resist. It's ready and on the table in just 30 minutes.
Curried Vegetable Soup
Topped with fresh oregano and tomatoes from the garden, this 30-minute steak dinner is fast even for a last-minute get-together.
Pork Cutlets with Brussels Sprouts
Bye-bye, boring vegetable soup. This spiffed-up variation takes just 20 minutes to make.
Bacon, Egg, Spinach, and Tuna Salad
A spiced cream sauce adds a bit of pizzazz to this easy weeknight recipe. Brussels sprouts make a healthy side dish.
Espresso-Rubbed Steak with Green Chili Pesto
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.
Peach-Horseradish Sauced Ribeyes
A zesty rub and spicy pesto topping adds pizzazz to simple grilled steak.
German Chocolate Cookies
A spicy-sweet sauce puts the perfect finishing touch on grilled steak. Serve it with a side of grilled peaches.
Rich and Creamy Chocolate Pudding
Topped with toasted pecans and coconut, these low-fat cookies get a healthy boost from antioxidant-rich dark chocolate.
Cinnamon-Spice Chocolate Brownies
Espresso enhances the rich chocolaty flavor of this luscious pudding. Banana slices and crystallized ginger make a pretty topper.
Spaghetti and Spicy Turkey Meatballs
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.
Shrimp, Chickpea, and Feta Cheese Nests
A spicy blend of chili powder and jalapeno chiles spices up turkey meatballs. A light cheese sauce makes the perfect finishing touch.
Spaghetti-Corn Relish Salad
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.
Spaghetti with Roasted Butternut Squash
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.
Spaghetti with Best-Ever Bolognese Sauce
Squash is the star in this hearty pasta dish featuring a combination of bacon, nuts, roasted garlic, and browned butter.
Spaghetti with Two-Tomato Toss
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.
Spaghetti with Italian Sausage and Spinach
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.
Mac and Cheese Spaghetti
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.
Spaghetti with Fresh Pesto
Toasty bread crumbs give this mac and cheese a crisp top in minutes. Cheddar cheese gives the sauce flavor, while American cheese adds smoothness.
Olive and Arugula Flatbread Pizza Salad
Light, lemony, and piled with tender green beans, this pasta dish takes its flavor cues from the Mediterranean. Crusty planks of bread help scoop up the pesto-like blend of almonds, spinach, basil, and Parmesan cheese.
Baked Mozzarella and Tomato-Basil Antipasti
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.
Mediterranean Eggplant Dip
With only 15 minutes of prep time, this rich spread for toasted baguette slices is easy to make and hard to resist.
Grilled Fennel and Tomatoes
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.
Classic Fried Pies
A sprinkling of fresh bread crumbs adds crunch and flavor to tender grilled vegetables. Serve warm from the grill or at room temperature.
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.