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Better Homes And Gardens Recipes
Julie Blanner is the voice behind Coordinately Yours, a stylish lifestyle blog filled with do-it-yourself inspiration for effortless entertaining, home design and thoughtful gift-giving. As a seasoned event planner, her approach is warm and simple: entertaining and design that celebrates life.I m a fan of anything chocolate and easy! I was looking for recipes I could make for Halloween and came across this hot cocoa brownie cake with marshmallow frosting recipe on BHG. It was quick, easy, and these little ghosts vanished nearly as quick as they appeared, making this a new family favorite recipe.I chose a fudge brownie mix to give it a great,[url=http://www.fieg.it/Piumini_Moncler.asp]Piumini Moncler[/url], chewy base. Spray your pan well, lining it with parchment paper for easy removal.Confession: I don t own a double boiler or a hand mixer. As much as I love baking, I m a minimalist in the kitchen. To create a double boiler, just place a saucepan that fits well into a large pot of boiling water {water shouldn t touch pan}. I warmed the marshmallow topping ingredients accordingly, transferring it to the metal bowl of my stand mixer {which kept them warm} and beat until stiff. To make this recipe a little more child friendly,[url=http://www.peuterey-outlet.net]peuterey outlet[/url], I eliminated the coffee and liquor.I piped the marshmallow cream on to create ghosts with standard disposable icing bags. I didn t worry about them being perfect ghosts sway in the wind, right? I used store bought gel icing in a tube for the eyes. Next time I make this recipe {which will be sooner than later}, I will reduce the bake time for the ghosts to 4 minutes for a whiter appearance.This cake fits into my chic black and pink Halloween decor.Aren t they adorable?but definitely not too cute to eat!Summer may be over, but toasted marshmallows and chocolate are here to stay! Categories: Delish Dish,[url=http://www.fieg.it/Moncler_Prezzi.asp]Moncler Prezzi[/url], Let's Party | Tags: Baking, better homes and gardens, Better Homes and Gardens recipes, BHG, brownies, cake, chocolate, Dessert, Desserts, easy, entertaining, fall, Holiday, Party, Party recipes, Recipe 33 Comments Hi, I m Julie Deily, a former software engineer turned freelance recipe developer and food photographer. I ve been blogging at The Little Kitchen since December 2009 and love to share easy to make meals that are indulgent enough to call comfort food. Follow me on twitter and instagram.I saw the recipe on the Better Homes and Garden website for Tangerine Tare-Glazed Grilled Chicken Salad back in May and I printed it out immediately. I wanted to try it because I have never made a salad with udon noodles before. Once I had the wonderful opportunity to guest post on Delish Dish, I knew what recipe I wanted to blog about!I couldn t find tangerines or snow peas at my grocery store so I opted to change it up by using oranges and asparagus. This salad is bursting with flavor and has so many different textures, I m completely in love with it. From the udon noodles to the orange slices,[url=http://www.peuterey-outlet.net]peuterey prezzi[/url], the crunch napa cabbage and the wonton crisps.I made the glaze and salad dressing and then boiled the noodles. After I boiled and drained the noodles, I returned the pot to the stove with water and once the water was boiling, I added the asparagus (cleaned and cut into thirds) and only cooked it for about 60 seconds. (Drain it and run it over cold water to stop the cooking.)I refrigerated the dressing so it would be cold. And while the chicken was grilling, I toasted the wonton shells to make crisps.I m completely obsessed with the wonton crisps and by the way, so is my dog, Angel. She knows when I m snacking on them, she comes running over and asks for a bite!For the amount of ingredients in this salad,[url=http://www.peuterey-outlet.net]peuterey outlet[/url], it s surprisingly quick to make and if you want to make it even quicker for a fast lunch or dinner, grill the chicken indoors using a grill pan.I will be making this recipe again and again. I know you ll enjoy it if you try it!For the entire recipe, please visit Tangerine Tare-Glazed Grilled Chicken Salad. Categories: Delish Dish | Tags: Asian, Better Homes and Gardens recipes, chicken, Dressing, orange, Party recipes, salad, summer 11 Comments It s here, it s here, Fresh cookbook is here! Hello again, it s Sheena, digital food editor for bhg.com, joining in. I have not-so-patiently been waiting for this book, and warm summer-like weather to get here so I could start cooking from it. This weekend I dove in with the Orecchiette in Creamed Corn with Wilted Tomatoes and Arugula recipe. I m here in Iowa, where, in case you haven t heard, we have stellar sweet corn! So I grabbed my fresh-from-the-market sweet corn and got shucking. With the husks removed, I made easy work of cutting the corn off the cob with my handy Oxo Corn Peeler.I do my best to cook healthy. This summer recipe is loaded with fresh produce, hence, lots of good-for-me vitamins, but it s also got quite a bit of cream and cheese. I made an easy swap of fat-free half and half which saved me 49 calories and 9 g fat per serving. I didn t touch the cheese amount. For me, the cheesier the better and not just as it pertains to food. It might not be quite as rich, but it was darn good. If I had been willing to share this meal with anyone else, they would agree it was deliciously indulgent.Get this great summer recipe here, or get it and hundreds more fresh recipes for every season of the year with your own copy of Fresh cookbook. Categories: In the Test Kitchen | Tags: better homes and gardens, Better Homes and Gardens recipes, corn on the cob, pasta recipe, summer recipe, vegetable No Comments I often hear my female friends scoff at the money their husband or boyfriend pours into power tools and other garage-type thingies. They ll say something like He just had to have that third cordless drill, with unsubtle sarcasm and a roll of their eyes. But the truth is, ladies, I totally get the obsession with having the right tool for the job. True, I may need to cut off my husband s account at our local auto parts store, but can I really blame him?After all, I display the same lack of control in any kitchen shop. If you ever want to distract me for hours on end, just point me in the direction of a Crate Barrel or Williams-Sonoma. My kitchen drawers are busting at their dovetailed seams with special gadgets for getting those pesky peels off garlic cloves, extracting every last bit of juice from citrus, and a spatula in every shape (and size and color) that is manufactured. We even had to install extra shelving to hold my collection of small appliances, woks, choppers, and mixers.One item, however, that was always missing from my compilation of cookware was a mortar and pestle. It wasn t for lack of exposure, since any kitchen shop worth its salt offers a mortar and pestle (or two or three) in their product line. No, what held me back was my desire to own a traditional Mexican mortar and pestle an authentic one made from volcanic rock. And what better place to get one of those than in the country of origin? On a recent trip to Cabo San Lucas, Mexico (made possible by an amazingly generous invitation from good friends who own a vacation home there) I met my molcajete (mole-ca-het-tay), which is the Mexican word for mortar and pestle. She (my molcajete) cost 200 pesos, which is only about $16 dollars US, but I guarantee you she s a priceless souvenir I ll treasure forever.Now, don t let her simple design fool you. The molcajete needs special care and primping before she s ready for food prep. Over the last few weeks I ve been coaxing and scrubbing and seasoning Ms. Mole (that s what I call her now) so she can help me with my summertime salsas and guacamoles. If you re considering adopting a molcajete of your own, here s what needs to be done.Step 1: Submerge the molcajete in water and scrub to remove any dirt or loose pieces. Don t put the molcajete in the dishwaster and don t use dishwashing liquid or other soaps.Step. 2: Allow molcajete to air dry.Step 3: Grind uncooked wet rice,[url=http://www.oilsandolives.com/Moncler_Kids.html]Moncler Kids[/url], one handful at a time, in the molcajete until the rice turns gray. Remove ground rice and repeat several times until the rice remains white when ground.Step 4: Grind a handful of rock salt in the molcajete until it is fine salt or powder.Step 5: Rinse and repeat this process several times, grinding more rock salt until the bowl of the molcajete is smooth to the touch.Step 6: Grind 4 cloves of garlic, 1 teaspoon cumin, 1 teaspoon salt, and 1 teaspoon black pepper in the molcajete until a paste forms. Allow mixture to sit for 24 hours.Step 7. Rinse the paste out of the molcajete and allow molcajete to air dry.Steps 3 and 4 may need to be repeated after several uses of the molcajete to keep it well seasoned.The first thing I made in my molcajete was a favorite Better Homes Gardens recipe for Chunky Guacamole. Ms. Mole performed beautifully, mashing the ingredients to a perfect consistency with style and grace. As my husband and I were digging in to the tasty avocado dip, I told him I think Ms. Mole needs a companion on the appliance shelf maybe that new Vitamix blender I ve been wanting. He just rolled his eyes. Categories: Delish Dish | Tags: Better Homes and Gardens recipes, BHG, dip, guacamole, kitchen gadget, kitchen tool, Mexican, molcajete, mole, mortar, pestle, salsa 1 Comment Is it happy hour yet? I don’t know about you, but I’m ready for a tall, refreshing summer cocktail and the lovely late afternoon light on the patio that should go with it. Oma Blaise Ford here, executive editor at BHG. When I’m not wielding my editing pen at the magazine, I love to cook, have friends over, and mix up a great-tasting cocktail. So I was thrilled to accept the challenge when our food editor, Nancy Hopkins, asked me if I’d develop a collection of garden-inspired summer drinks for the June issue.I’ve been called a cocktail geek, and that may be true, but what’s even truer is that I am a flavor freak. What I love about cocktails is what I love about cooking—creating great flavors and delicious combinations. Sometimes those yummy combos come from unexpected places, and sometimes you need a little push to try something different. Case in point: Cherry Tomato Margarita.I love sweet little cherry tomatoes — when I have people over in the summer, a bowl of these beauties from the farmer’s market or garden is always among the nibbles I serve with drinks. But I hadn’t thought about using them in cocktails until a couple of years ago when I was having dinner at the bar at Range restaurant in San Francisco. They had a drink on the menu that had Sungold cherry tomatoes in it, and I was both intrigued and a little skeptical. The bartender gave me a taste, and I was very pleasantly surprised.That surprise was my inspiration for the margarita in our June story. It’s got all the classic margarita elements: tart lime, tequila, and velvety orange liqueur (I like Grand Marnier in this version, but you can use your own favorite). But then underneath that classic mixture is the bright, summery sweetness of the muddled cherry tomatoes.And here’s the main secret to tasty success: Choose the best, sweetest cherry tomatoes you can get your hands on. Tart or more vegetal tasting tomatoes will impart a hint of bitterness to the drink. I tried this with both yellow and red cherry tomatoes and found that yellow seemed to work better with the rest of the flavors. I also threw just pinch of salt into the shaker when I muddled the tomatoes to enhance the flavor — even if you don’t like salt on the rim, I recommend you include this bit of salt in the mix. But don’t be afraid to adjust the amount of lime or simple syrup to suit your own taste. I happen to like my margaritas on the tart side,[url=http://www.fieg.it/salastampa_prasidente.asp]moncler bambino[/url], but if you like them sweeter add a little more syrup.Now,[url=http://www.peuterey-outlet.net]peuterey prezzi[/url], go get shaking and let us know what you think. Get the recipe here!I’d serve the cherry tomato margarita with this cocoa-accented Smoky Braised Pork Shoulder. Or the super easy and very yummy Grilled Flank Steak with mole barbeque sauce from the June issue.Want to know which of the cool summer sips was the staff favorite when we tasted them at the story pitch (seen above)? You can watch me make it over here.Curious about the inspiring tomato cocktail from Range? I shared my recreation of that drink over on my friend Annette Joseph s blog last year.You can check out my cocktail ramblings on my personal tumblr. Categories: Delish Dish | Tags: Better Homes and Gardens recipes,[url=http://www.everything-dallascowboys.com/Cheap_NFL-Jerseys.html]Cheap NFL Jerseys[/url], cherry tomatoes, how to make a margarita, margarita, margarita recipes, summer cocktails, summer drinks, summer party recipes, tomato margarita 1 Comment Hi it s Beth again, assistant food editor for bhg.com. Our newest issue of Better Homes and Gardens is packed with amazing kitchen gadgets and some seriously fun food trends. I couldn t resist sharing my favorite recipes and trends with our Delish Dish readers.1. Spice It Up!Experimenting with new spices is totally on-trend right now. Dukkah, an aromatic mix of Egyptian spices and hazelnuts, is one of our favorite new spice blends. Make your own dukkah using spices you ve already got in your pantry and try it on our Spicy and Honey Roasted Carrots.2. Homemade YogurtLove yogurt? Me too! Yogurt has been one of the hottest food trends for the past few years, but more and more we re seeing people make their own yogurt right at home with the help of an electric yogurt maker. Whether you re making your own or buying it from the store, you ve got to try our Chocolate and Mango Yogurt. It s inspired by flavors from chic SoHo yogurt bars in New York City. And those guys know their yogurt.3. Stack Your CakeSure layered cakes have been around for awhile, but the hottest new cake gets serious about its layers. The coolest thing about our new Apricot Stack Cake? You can make the layers right in your griddle,[url=http://www.ucons.com/cheap-canada-goose-jackets.html]canada goose jackets[/url], and just flip them like pancakes until golden. Couldn t be easier! Or more scrumptious when you layer with our tangy apricot sauce and billowy whipped cream.4. Bringin Back Brussels SproutsBrussels sprouts are the new it veggie. And if you re turning up your nose right now, think again. You ve probably had them boiled, maybe even roasted, but Brussels sprouts steal the show when shaved, like in our Tangy Grape and Apple Slaw. A little sauerkraut paired with sweet grapes and apples on a bed of shaved Brussels sprouts and watch out! New favorite side dish alert!5. Easy as PieEveryone likes pie. But making a pie crust can be intimidating, not to mention time consuming. So when Jamie Oliver showed us his newest way to make a pie crust, we knew he was onto something! All you do is prepare your pie dough and then shape it into a log. Then you just freeze it and when you re ready to make your pie, slice your dough into medallions to cover the bottom and top of your filling. It s pretty, modern, and doesn t require a rolling pin. Try this fun pie making trend with our Best-Ever Strawberry Rhubarb Pie.Pick up our May issue of Better Homes and Gardens for more recipes featuring the latest food trends; plus find awesome new kitchen gadgets that we re loving right now. Categories: Delish Dish | Tags: Better Homes and Gardens recipes, brussels sprouts, carrots, food trends, layer cake, strawberry pie, yogurt No Comments
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