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Whole Wheat Gingerbread Biscotti with Cranberries and Pecans

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 »


Creamy Turkey Lasagna with Spinach and Mushrooms

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

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 »


Butternut Squash Macaroni and Cheese

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 »


Crock Pot Apple Pie Steel Cut Oats

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 »


Whole Wheat Penne with Roasted Butternut Squash and Bacon

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 »


Stovetop Butternut Squash Tagine over Lemony-Herb Whole Wheat Couscous

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 »


Savory Squash and Sausage Penne Casserole

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 »


Baked Apple Peanut Butter Steel Cut Oats

Sweet baked apples with cinnamon and maple syrup, a hint of rich, salty peanut butter, and tender nutty-tasting Hodgson Mill Steel Cut Oats suspended in just enough creamy custard—this might be the most perfect breakfast known to man. Best of all, it makes about 6-8 servings, and leftovers heat up marvelously in the microwave, or wrapped in foil and heated gently in the oven. I could see myself making this recipe for a breakfast buffet, since it’s much easier to serve than regular oatmeal, and more forgiving if it’s cooled a bit. Read More »


Mom’s Famous Cinnamon Rolls

I’ve been making these cinnamon rolls for more than ten years and have become a bit famous for them with my family, friends and overnight house guests. They are simply wonderful and the epitome of comfort food. What makes these rolls so outstanding is the dough. It all begins with Hodgson Mill Best For Bread Flour. This high protein, high gluten flour allows the dough to become soft, supple and easily manageable. It’s a baker’s delight to work with– not too sticky, not too firm, rolls just right and slices like a dream. As the rolls bake, they turn into tender spirals of sweet, sticky cinnamon heaven. Hot from the oven, a delicious cream cheese frosting is spread on top. Cold January mornings never tasted so good.  Read More »


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