Better Homes and Gardens

MAPLE-BACON CORN MUFFINS PREP 15 minutes BAKE 20 minutes at 350°F COOL 5 minutes Nonstick cooking spray1 cup yellow cornmeal¾ cup all-purpose flour1 Tbsp. baking powder¾ tsp. salt2 eggs, lightly beaten¾ cup maple syrup¾ cup milk¼ cup plain low-fat yogurt3 Tbsp. vegetable oil10 slices crisp-cooked bacon, crumbled 1. Preheat oven to 350°F. Line fifteen 2 ½-inch muffin cups with paper bake cups; lightly coat bake cups with cooking spray. 2. In a medium bowl stir together cornmeal, flour, baking powder, and salt. Make a well in center of cornmeal mixture. In a small bowl combine eggs, maple syrup, milk, yogurt, and oil. Add to cornmeal mixture; stir just until moistened. Fold in eight of the crumbled bacon slices. 3. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake 20 to 25 minutes or until a…

SKILLET SCRAMBLE START TO FINISH 25 minutes 8 eggs, lightly beaten½ cup milk2 Tbsp. butter3 cups VEGETABLE(S)SEASONINGSTIR-IN(S) and/or TOPPER(S) 1. In a medium bowl combine eggs and milk. In a large skillet melt butter over medium-high heat. Add VEGETABLE(S) and SEASONING; cook and stir until vegetables are crisp-tender. Reduce heat to medium. Add egg mixture. Cook, without stirring, until mixture begins to set on bottom and around edges. 2. Using a heatproof spatula or large spoon, lift and fold partially cooked egg mixture so uncooked portion flows underneath the cooked portion. Continue cooking over medium heat 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Sprinkle with STIR-IN(S) and/or TOPPER(S); if desired, stir gently to combine. Makes 4 servings. MAKE IT yours VEGETABLES (pick one or…

TIPS & TRICKS Be sure to spread the meal ingredients in a single layer to get the best browning. If they’re too close together, the food will steam rather than brown. BUYING POINTS For the best browning, look for heavy-gauge aluminum or steel pans. Insulated air pans—constructed of two layers of metal with a thin layer of air between—are thought to promote even heat circulation. However, foods are not likely to brown as well on these pans. All are available at department stores or specialty cookware stores for about $15. PARMESAN-CRUSTED COD WITH GARLICKY SUMMER SQUASH PREP 20 minutes BAKE 20 minutes at 350°F 4 5- to 6-oz. fresh or frozen skinless cod fillets4 small zucchini and/or yellow summer squash, cut into ¾-inch pieces2 cloves garlic, minced¼ cup olive oilSalt and black pepper¼ cup panko bread crumbs¼…

CHICKEN, WILD RICE, AND VEGETABLE CASSEROLE PREP 25 minutes CHILL 2 to 24 hours BAKE 50 minutes at 350°F 1 6-oz. pkg. long grain and wild rice mix3 cups chopped cooked chicken2 cups frozen French-cut green beans, thawed1 10.75-oz. can condensed cream of celery soup1 8-oz. can sliced water chestnuts, drained½ cup mayonnaise or salad dressing½ cup chopped onion1 2-oz. jar sliced pimientos, drained1 Tbsp. lemon juice⅓ cup sliced almonds, toasted1 cup shredded cheddar cheese (4 oz.) 1. Cook rice mix according to package directions. 2. Meanwhile, in an extra-large bowl combine next eight ingredients (through lemon juice). Stir in cooked rice and half the almonds. Transfer to a 3-qt. rectangular baking dish. Cover with plastic wrap, then with foil. Chill 2 to 24 hours or freeze up to 2 months. 3. If frozen, thaw in refrigerator…

13×9 SANDWICH MELTS PREP 35 minutes BAKE 25 minutes at 350°F 12 Rolls, splitFillingDrizzle 1. Preheat oven to 350°F. Arrange bottoms of Rolls in a 13×9-inch baking pan or 3-qt. rectangular baking dish. Add Filling and tops of Rolls. Spoon Drizzle over sandwiches. 2. Cover pan with foil. Bake as directed. Makes 12 sandwiches. HERB-GARLIC, HOT HAM, AND CHEESE MELTS ROLLS: Use Hawaiian sweet rolls. FILLING: Layer roll bottoms with 12 oz. thinly sliced Black Forest deli-style ham and 6 oz. thinly sliced white cheddar cheese. Spread cut sides of roll tops with one 5.2-oz. container semisoft cheese with garlic and fines herbes. DRIZZLE: Combine 6 Tbsp. melted butter, 2 Tbsp. finely chopped shallot, 1 Tbsp. finely snipped fresh parsley, 1 tsp. Dijon-style mustard, and 1 clove minced garlic. Pour over sandwiches. BAKE, covered, at 350°F for 15 minutes. Remove…

CHIPOTLE CHICKEN QUICHE PREP 30 minutes BAKE 30 minutes at 400°F + 80 minutes at 325°F COOL 40 minutes 1 recipe Deep-Dish Pastry Shell (recipe, page 40)6 eggs2 cups plain fat-free Greek yogurt1 cup milk1 tsp. ground cumin1 tsp. chili powder½ tsp. salt½ tsp. ground chipotle chile pepper2 cups chopped cooked chicken1 ½ cups shredded cheddar cheese (6 oz.)Refrigerated salsa and/or sliced green onions (optional) 1. Prepare Deep-Dish Pastry Shell. Preheat oven to 400°F. Line pastry with a double thickness of foil, extending foil over side. Bake 20 minutes or until edge of pastry is light brown. Remove foil; bake 10 to 15 minutes more or until bottom is light brown. Cool completely on a wire rack. 2. Preheat oven to 325°F. In a blender combine next seven ingredients (through ground chipotle pepper). Cover…