November 2019 Better Homes & Gardens Recipes
Maple Cheesecake with Vanilla Bean Whipped Cream
No springform pan or water bath needed for Jocelyn Delk Adam’s maple cheesecake recipe. To make it easier, she uses a 13x9 pan for a thinner cheesecake that bakes evenly with less hassle. A pomegranate and citrus compote is the vibrant topper that gives it special holiday vibes.
Sweet Potato-Chocolate Pound Cake
Jocelyn pulls from her southern roots to create this sweet potato cake. “Sweet potatoes have always been a baking staple—more so than pumpkin,” she says. Beat the sweet potatoes into the spiced batter for a fall-spiced cake that’ll go head-to-head with any pumpkin desserts you make.
Brown Butter Snickerdoodle Cookie Cups
Caramelized Pear Skillet Cake
Here’s the fall cake recipe you need if you’re not into elaborate decoration. “This cake is inherently gorgeous—you need zero decorating skills. Arrange the fruit however you please; when you invert the skillet, you get a magical surprise,” Adams says.
Related: Cast-Iron Skillet Desserts
Skillet-Baked Eggs and Ham
Eggs and cream with ham and cheese, we see no downside to this skillet breakfast (or breakfast for dinner) idea. Obviously a cast iron skillet works great, but you can make this 15-minute recipe in any oven-going skillet.
Buttered Stuffing with Mushrooms
Author Alison Roman says this is the dish that’ll bridge the great divide between lovers of dry stuffing and devotees of wet stuffing. How? It has crispy edges and a moist center so there’s something for everyone. Also, it’s got ‘butter’ in the name so you know it’s going to be rich and decadent.
Creamed Cauliflower and Greens
In this veggie side dish for Thanksgiving, Allison Roman combines two of the “it” ingredients of the moment—kale and cauliflower—with plenty cream, spices, and cheese for indulgence with the nutrition. It’s a modern stove top twist on baked cauliflower gratin.
Sticky Roasted Carrots with Citrus
Sticky isn’t usually a term used with vegetable sides, but in the case of these carrots from author Alison Roman, it’s the perfect descriptor. Fresh citrus slices, maple syrup, and orange juice infuse whole roasted carrots with their sweet flavors (and sticky qualities) for a candy-like veggie.
Roasted Squash with Spiced Pistachios
Most squash recipes call for you to remove the seeds before roasting, but Alison leaves them in for texture. And why not? It’s just like roasting pumpkin seeds with less prep work. This way your squash has a built-in garnish from the seeds, and she doubled the crunch by adding cumin- and turmeric-spiced pistachios.
Crushed Potatoes with Lemony Brown Butter
Alison knows you’re going to serve mashed potatoes with your Thanksgiving meal, she’d never expect you to replace them. But, try serving up these super crispy smashed potatoes alongside your silky mashed potatoes for another potato dish. No one will complain about too many potatoes.
Spicy Green Beans with Herb Salad
Author Alison Roman recommends serving these beans—heaped with fresh herbs—as salad, palate cleanser, and brief reprieve from all those heavy, indulgent dishes in your Thanksgiving spread. The fresh, bright flavors are a welcome change.
Cranberry Pie with Honey Meringue
This gorgeous pie from cookbook author Erin McDowell eats like a Thanksgiving and Christmas mashup. The tart cranberry filling lets cranberries, a must-have Thanksgiving side, take a victory lap during the dessert course and gingerbread flavors in the piecrust lend a preview of Christmas cookies to come. The dramatic pillowy meringue atop is a sweet balance to the cranberry filling.
Spiced Cider Custard Pie
The strong cider flavor in this pie from Erin McDowell will keep everyone coming back bite-after-bite. Erin’s tip to the topper: “I pipe on lots of different-size dots of whipped cream for a low-stress graphic look. Don’t worry about making them perfect.”
Erin's Pumpkin-Pecan Pie
Another dessert mashup from author Erin McDowell, this one combines a fudgy brownie with pie a combination that could never be wrong. For the ultimate in dessert decadence top it off with ice cream, whipped cream, chocolate sauce, caramel sauce, or all the above! Trust us—it’ll be worth it.
All-Butter Pie Crust
If you want to stick to the traditional pie recipe you know your family wants (and will reprimand you if it’s not on the dessert table as expected—not that we speak from experience here), add that filling to Erin McDowell’s all-butter piecrust to watch their faces as they try to figure out what’s different about the recipe this year. This will become your go-to piecrust for every pie you make going forward.
Red Curry-Lime Sweet Potato Soup
Use your leftover mashed sweet potatoes from the Thanksgiving meal to make this curry-spiced soup. It requires just a handful of ingredients because each ingredient—leeks, curry paste, sweet potatoes, coconut milk, lime—adds tons of flavor. Use your immersion blender to control just how silky smooth or slightly chunky the soup becomes.
Mushroom Patties with Sour Cream and Herbs
If you’ve struggled to find a delicious way to use up stuffing from your Thanksgiving leftovers, here’s the inspiration you’ve been looking for. Fresh mushrooms combined with stuffing into patties that are skillet-fried make for a meaty-tasting meatless recipe (assuming there was no meat in your original stuffing).
Related: Quick and Easy Skillet Recipes
Creamy Pasta with Turkey and Crispy Crumbs
We're always on board to make a creamy pasta recipe, and the addition of turkey, cheese, and capers makes this one even more enticing. Frankly, it all makes our mouths water. Add in that it only takes 35 minutes start to finish and there’s no way we can resist.
Sausage, Beans, and Olives Skillet
This hearty skillet meal is going to become a cold-weather favorite. The combination of sausage and beans means you’re getting lots of protein (27 grams per serving) plus fiber so you’ll stay full practically until breakfast an it all comes together in about 30 minutes.
Make now, freeze for a month (or a week, whatever helps you pulls together a party with ease)! That’s the strategy with this make-ahead appetizer. Grab your ingredients and spend an hour or so in the kitchen on a lazy Sunday to get a head start on your next party. It’s a great idea to keep handy during the holiday season.
Related: Make-Ahead Thanksgiving Appetizers
Mini Cheese Balls
What’s old is new again. That sentiment holds true for food, too, especially at the holidays. Modernize the nostalgic recipe for a cheese ball by making it mini and rolling in everything bagel seasoning for a trendier topper idea.
Yes, gougére is a fancy-sounding word, so it might surprise you that the ingredients needed are so simple—water, butter, flour, eggs, and cheese primarily. You can make them look fancy, too by piping the Gruyere-filled dough through the tip of a pastry bag. Or keep it simple and scoop basic mounds onto the baking sheets. They’ll taste delicious no matter their shape.
A make-ahead party appetizer with flaky pastry is possible. Assemble and freeze for up to two months, place them on a baking sheet (you don’t even have to thaw them!), brush with butter, and bake until golden. Serve them warm for the best possible bite of flaky crunch.
Pomegranate-Citrus Mock Sangria
Mixologist Maggie Hoffman created this non-alcoholic sangria recipe so the abstainers get to partake in a festive beverage, too! The fruit-forward drink (there’s more than 5 cups of juice in addition to fresh citrus slices) contains just a sprinkle of cayenne pepper to give the drink a little kick and richer flavor.
Improved Blood Orange Punch
Given her mixology background, Maggie Hoffman knows it’s no fun to host a party where you spend most of your time making individual drinks for guests. Enter this prosecco punch recipe that serves 12 so you can spend your party mingling instead of mixing.