Better Homes and Gardens BH&G Holiday Recipes 2021

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12 Issues

in this issue

1 min
clever apps

Charcuterie Cup-a-tizer JUST ADD A GLASS OF WINE Add dried apricots and nuts, such as cashews or pecans, to cups. Fill with cut-up cheese, such as sharp cheddar, Gruyère, or Brie; sliced pepperoni, salami, or prosciutto; grape clusters or apple slices; and bread or crackers, such as sliced French baguette bread or wheat crackers. Add a cornichon. Gyro Cup-a-tizer FRESH & FULL OF FLAVOR Cook Italian-flavor chicken sausage according to package directions. Cool 15 minutes, then cut into pieces. Spoon purchased tzatziki sauce into cups. Add cucumber spears, cherry or grape tomatoes, halved mini bell peppers, chicken sausage, pita chips, and, if you like, black olives. Crab Rangoon Cup-a-tizer CROWD FAVORITE Preheat oven to 400°F. For wonton chips, halve wonton wrappers diagonally. Place on parchment paper-lined baking sheets. Lightly brush wrappers with olive oil; sprinkle with garlic salt.…

10 min

CHOCOLATE HAZELNUT-SWIRL COFFEE CAKE HANDS ON 25 minutes BAKE 1 hour at 350°F COOL 45 minutes 1 recipe Streusel1 8-oz. pkg. cream cheese, softened⅓ cup chocolate-hazelnut spread1¾ cups granulated sugar3½ cups all-purpose flour1½ tsp. baking powder½ tsp. baking soda⅔ cup butter, cut up1½ cups buttermilk2 eggs, lightly beaten2 tsp. vanilla 1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan. Prepare the Streusel. 2. For filling, in a medium bowl beat together cream cheese, chocolate-hazelnut spread, and ¼ cup of the granulated sugar with a mixer on medium until smooth. 3. In a large bowl stir together remaining 1½ cups granulated sugar, the flour, baking powder, and baking soda. Use a pastry blender to cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a bowl…

5 min
raise a toast

PEAR OLD-FASHIONED START TO FINISH 10 minutes 1½ tsp. sugar2 dashes bitters1 lemon twist2 slices peeled Anjou pear3 Tbsp. (1½ oz.) pear nectar3 Tbsp. (1½ oz.) bourbon or cooled barley tea (optional)Ice cubes In an old-fashioned glass combine sugar, bitters, and lemon twist; add one of the pear slices. Use a muddler or the back of a spoon to crush mixture until fruit is pulverized and sugar is dissolved. Stir in pear nectar and bourbon (if using). Add ice cubes. Attach remaining pear slice to rim of glass. Makes 1 serving (⅓ cup). PER SERVING 64 cal., 0 g fat, 0 mg chol., 3 mg sodium, 16 g carb., 1 g fiber, 15 g sugars, 0 g pro. POMEGRANATE MOJITO START TO FINISH 5 minutes 10 fresh mint leaves½ of a lime, quarteredIce cubes2 Tbsp. (1 oz.)…

2 min
pickup party bites

CRISPY, TOASTED BREAD IS THE PERFECT VESSEL FOR TASTY TOPPINGS. 1 Blackberry-goat Cheese Spread softened goat cheese onto French bread crostini. Top with blackberry jam and chopped pistachio nuts. 2 Jammy Bacon-swiss Preheat oven to 375°F. In a medium bowl combine 8 oz. shredded Swiss cheese, 6 slices cooked and crumbled bacon, ½ cup apricot jam, and 1 Tbsp. Dijon mustard. Spread onto French baguette crostini. Top with 2 Tbsp. chopped smoked almonds. Bake 8 to 10 minutes or until cheese is melted. 3 Tomato-feta Preheat oven to 375°F. In a 2-qt. baking dish combine one 10-oz. container cherry or grape tomatoes, 4 oz. chunk feta cheese (not crumbles), and 3 garlic cloves, quartered. Drizzle with 3 Tbsp. extra virgin olive oil. Bake, uncovered, 30 minutes or until tomatoes are very soft. Gently mash cheese; mix…

5 min
in-season salads

HARICOTS VERTS-CABBAGE SALAD WITH APRICOT-LIME VINAIGRETTE HANDS ON 30 minutes STAND 1 hour ½ cup dry white wine3 dried apricots, finely chopped3 Tbsp. honey3 Tbsp. rice vinegar2 tsp. lime zest2 cloves garlic, minced1 serrano pepper, stemmed, seeded, and finely chopped (tip, p. 69)16 oz. haricots verts or green beans, trimmed and cut into 2- to 3-inch pieces3 Tbsp. olive oil2 Tbsp. lime juice½ tsp. sea salt¼ cup chopped fresh parsley2 green onions, chopped12 oz. napa cabbage, shredded, or Brussels sprouts, shaved8 cups torn salad greens, such as green leaf, romaine, and/or Bibb¼ cup shaved Pecorino Romano cheese 1. In a saucepan combine first seven ingredients (through serrano pepper). Bring to boiling over medium-high; gently boil 10 minutes or until reduced by one-third, stirring occasionally. Let cool. 2. Bring a large saucepan of salted water…

5 min

2021 GLAZED ROAST TURKEY This recipe is a compilation of our Test Kitchen’s best advice from 90 years of talking turkey. Pictured on pages 24–25. HANDS ON 30 minutes ROAST 4 hours at 325°F STAND 15 minutes 1 recipe Double-Mustard Brown Sugar Glaze or Hot Honey-Sesame Glaze (right)1 14- to 16-lb. turkey2 Tbsp. butter, softenedCitrus fruit, pomegranates, and fresh herbs (optional) 1. Preheat oven to 325°F. Prepare glaze. Skewer neck skin of turkey to back. Tuck drumstick ends under band of skin across tail. Or tie the drumsticks securely to tail using 100%-cotton kitchen string. Twist wing tips under back. Rub turkey all over with butter. 2. Place turkey, breast side down, on a rack in a roasting pan. Insert an oven-going thermometer into an inside thigh muscle without touching bone. Cover loosely with foil. 3. Roast 2¼ hours.…