Better Homes and Gardens September 2010 Recipes

Check out our latest recipes from Better Homes and Gardens magazine: Red Plaid favorites, traditional American recipes, easy dinners, and more.


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Best Doughnuts
1/23
Best Doughnuts

    This classic doughnut recipe from the 1953 edition of the Better Homes and Gardens New Cook Book is our favorite. We've updated it to use butter (and more of it) instead of shortening, but kept its classic cinnamon-nutmeg spiciness.

2/23
Pico de Gallo Salsa

    This zippy salsa from the Pink Plaid edition of the Better Homes and Gardens New Cook Book is fresh, healthy, and delicious.

3/23
Pulled Roast Chicken Sandwiches

    These crowd-pleasing sandwiches from the 14th edition of the Better Homes and Gardens New Cook Book are bursting with flavor.

4/23
Easy Hot Fudge Sauce

    This luxurious chocolate sauce from the 11th edition of the Better Homes and Gardens New Cook Book transforms even inexpensive ice cream into a decadent treat.

5/23
Banana Bread with Walnuts

    This banana bread recipe from the Pink Plaid edition of the Better Homes and Gardens New Cook Book is moist and delicious.

6/23
Garden Fresh Pizza

    This healthier spin on pizza features a low-fat crust and is loaded with lots of fresh veggies (think broccoli, tomatoes, and radicchio).

7/23
Pasta Stackup with Chicken Sausage

    For a quick and easy dinner, layer lasagna noodles with chicken sausage, tomatoes, and baby spinach.

8/23
Creamy Potato and Asparagus Soup

    Top this velvety soup with sautéed asparagus and crisp, honey-drizzled bacon for a warming weeknight supper.

9/23
Coconut Shrimp with Mango Sauce

    For a quick meal your family will love, dip shrimp in our zippy mango sauce and shredded coconut.

10/23
Lemon Ginger Chicken Thighs

    Fresh ginger, soy sauce, and lemon give this seven-ingredient chicken dish bold flavor -- and it's all ready in just 35 minutes.

11/23
Mushroom and Poblano Vegetarian Enchiladas

    For a meatless meal that will give the family a thrill, fill corn tortillas with cremini mushrooms, cheese, and sour cream. Cumin adds a satisfying kick.

12/23
Rustic Swiss Chard and Mozzarella Tart

    Flaky pastry is piled high with leeks, Swiss chard, garlic, mozzarella, and Italian herbs.

13/23
Slow Cooker Indian Chicken Stew

    With pantry-ready ingredients such as garbanzo beans, canned tomatoes, and chicken broth, this slow cooker supper is a snap to make.

14/23
Mexican Winter Chili

    Pumpkin adds an autumnal twist to this zesty chili filled with veggies and beef.

15/23
Mixed Peppers in a Gougere Crust

    Peppers, onions, and fresh herbs are piled high on a tender crust. Blue cheese adds tanginess.

16/23
Shrimp-and-Sausage Red Rice

    Jalapenos and crushed red pepper give this robust rice dish a kick. "This dish mixes flavors from the shore, garden, and butcher into a classic Southern dish perfect for a gathering of friends," says chef and recipe creator Scott Peacock.

17/23
Spiced Pork Rib Roast with Seasonal Vegetables

    This Sunday supper roast is rubbed with a home-ground spice blend of coriander, cloves, and bay leaf and served with roasted corn and green beans. "To me, a roast says family and America like nothing else," says chef and recipe creator Scott Peacock. "It's easy to cook and bring people to the table. Plus, there's so much great heritage pork coming from farmers in the Midwest. I chose the spice blend for interest and as a nod to the spice drawer we all grew up with. The trick is to make sure the spices are fresh as can be."

18/23
Slow-Baked Tomatoes with Garlic and Mint

    This starter or side dish is ready in under an hour and can be served hot from the oven over pasta, roasted chicken, or generous slabs of bread smeared with soft local cheese. "The success of this dish depends wholly on great tomatoes -- it's worth a trip to the farmer's market or a knock on the door of a generous neighbor with a green thumb," says chef and recipe creator Scott Peacock.

19/23
Golden Layer Cake with Chocolate Icing

    A hand-me-down recipe for boiled icing made from evaporated milk and powdered cocoa is the secret to this keepsake cake. The five thin layers may look fussy, but they're done in regular cake pans and bake in just 15 minutes. "Nothing compares to a homemade cake," says chef and recipe creator Scott Peacock. "When you cut into it and there's all those layers, friends are dazzled."

20/23
Chicken-Chile Stew with Beans

    This regional dish's sweet-but-spicy flavor comes from a mix of local chile peppers, butternut squash, and a touch of honey.

21/23
Buttered Apples in Maple Syrup Custard

    White cheddar cheese is combined with rich custard, tart apples, and maple syrup to make this comforting dessert.

22/23
Cucumber Agua Fresca

    This recipe for agua fresca (which is Spanish for "fresh water") is sweetened and flavored with fresh mint, cucumber, and lime.

23/23
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