They’re simple and fast to put together, which makes them a great last-minute option. Because the recipe begins with a box of Hodgson Mill Whole Wheat Gingerbread Mix, a lot of what you’ll need is already in the mix. Yep, that’s right. These fabulous cupcakes are made from a heart-healthy whole wheat mix, and I’d be willing to bet that you’ll be calling dibs on the last one. If you aren’t a whole wheat believer yet, you will be in about 30 minutes. Turn on your oven to 350o F and let’s get baking!
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The dough starts off in the usual way with lots of butter, sugar and cinnamon (these are cinnamon rolls after all) and then incorporates some extra ingredients like lemon zest, nutmeg, buttermilk and Hodgson Mill Whole Wheat Flour. Then sliced apples are slowly caramelized in more butter, sugar and cinnamon and are wrapped into the dough with even more cinnamon and sugar. Mouth watering yet? To take these rolls over the top, they’re frosted with a creamy, salted-caramel glaze that will make you weak in the knees after one taste. Altogether, these cinnamon rolls are reminiscent of caramel apples in a warm, gooey cinnamon roll form. Read More »
Hodgson Mill mixes are great because they’re filled with the same ingredients you would otherwise have to measure and mix – real time savers. So, for the sake of convenience and whole grain goodness, this recipe includes Hodgson Mill Whole Wheat Gingerbread Mix as well as some dried cranberries and pecans for a little sweetness and extra crunch. Read More »
What’s one of the best parts about Thanksgiving dinner? You got it – the leftovers. I intentionally roast a bigger turkey than we need to make sure that I’ll have plenty of leftovers for sandwiches and to use in other recipes. This Creamy Turkey Lasagna with Spinach and Mushrooms is one of my favorite ways to use leftover turkey. Hodgson Mill Whole Wheat Lasagna noodles are layered between a creamy sauce of garlic-herb cheese, leeks, mushrooms, and fresh spinach with roasted turkey, fresh mozzarella and Parmesan scattered throughout. You’ll be just as excited as I am to have leftover turkey after trying this dish. Read More »
Pumpkin Pie Pinwheels – say that ten times fast. Tongue twister or not, these cookies are like little bites of pumpkin pie. Buttery, whole wheat dough is wrapped around a pumpkin pie filling and then sliced and baked into tender, slightly crunchy cookies. To get the full Thanksgiving effect, a pumpkin glaze is drizzled over the top. Make room at the dessert table for these cookies – they definitely deserve a spot. Read More »
I’ve combined two of my favorite comfort foods – mac and cheese, and roasted butternut squash. I love how the butternut squash adds tons of Vitamin A and C, along with extra creaminess and its bright orange color, to the sauce. The delicious Hodgson Mill Whole Wheat Elbow Macaroni (Or Gluten-Free Brown Rice Elbows, if you prefer) are much more robust and better for you than regular white flour pasta elbows, and they really grab onto the cheesy, creamy sauce. It’s truly a feast for all the senses. Read More »
This recipe was just too easy to pass up – not to mention all of the health benefits I would be serving up by using Hodgson Mill Steel Cut Oats. Fifteen grams of protein alone from the oats and more from the milk and walnuts added on top – this was going to be a delicious, healthy way to start our day. Read More »
Spring is around the corner and flowers are starting to bloom. But before we all get out our barbeque grills and abandon our ovens, I urge you to roast some butternut squash and put together this pasta dish. It’s easy, delicious and full of good nutrition – from the many benefits squash contributes to all of the healthful goodness whole grains bring to the table in the Hodgson Mill Whole Wheat Penne. Besides, it has bacon in it. Read More »
Let me tell you, this light, spicy and warming Moroccan vegetable stew is worth the investment in all the interesting and tasty spices it uses. Tender chunks of butternut squash, potato, sweet pear, and chickpea swim in a creamy tomato-yogurt sauce with rich, fragrant spices. I love how it’s complemented by the light, fluffy pearls of whole grain Hodgson Mill Whole Wheat Couscous. They’re a perfect match.
This meal is the perfect balance of sweet and savory, and it’s utterly satisfying, as well as low-fat and packed with veggies. It’s perfect whether you’re into “Meatless Mondays” or are currently observing Lenten Fridays. Read More »
Butternut squash is often too sweet and dessert-like for me to like it in main dishes; but here; we’re getting serious with some big, bad flavors like crushed red pepper, some garlic for heat, and deep dark red chard. These flavors take this dish from quick & easy to quick, easy, and awesome. One note to the doubters: the combo of pasta and squash was new to me at first, but I’m game for pretty much any food experiment. And now I really like the combination. Cut the squash into smaller cubes if you’re unsure about it. (And finding pre-peeled and cubed squash in the fresh or frozen section is a GREAT timesaver.) Read More »