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Whole Wheat Sticky Bun Pumpkin Muffins

October usually signals the beginning of all things pumpkin, but to me, pumpkin is more of a November flavor. Maybe it’s because the weather finally becomes more fall-like in November or that I want healthier ingredients in my food after indulging in so many Halloween sweets or perhaps it’s because of Thanksgiving.  Read More »


Hawaiian BBQ Turkey Pizza on Whole Wheat Crust

Turkey leftovers don't get much better than this Hawaiian BBQ Turkey Pizza, featuring a delicious Hodgson Mill 100% whole wheat crust. Homemade pizza crust is easy to make; enjoy a healthy dinner or snack today. Read More »


Whole Wheat Pumpkin Cinnamon Swirl Bread

Cinnamon, pumpkin and maple syrup - a trifecta of treats made even better in this delightful, easy to make whole wheat and oatmeal yeast bread. It's the perfect complement to a crisp fall morning. 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 »


Whole Wheat Rosemary Rolls

These Whole Wheat Rosemary Rolls are made with Hodgson Mill Whole Wheat Flour, Hodgson Mill Naturally White Flour and Hodgson Mill Fast Rise Yeast, so you know right off the bat that these rolls are going to be good. Throw in some honey, fresh rosemary and the secret ingredient – instant mashed potato flakes for a softer texture- and you’re in business. These rolls are easy, flavorful and can be done ahead of time – perfect for Thanksgiving. Read More »


Pumpkin-Pecan Tart with Whole Wheat Crust and Spiced Whipped Cream

As much as I love baking pies, they take time that I don’t always have around the holidays. Thanksgiving is about spending time with family and friends and sometimes that means I need to take a short cut or two in the kitchen so I can be a part of the festivities. This is where my friend the tart pan comes into the picture. You can make this Pumpkin-Pecan Tart with Whole Wheat Crust in just a few simple steps and have a Thanksgiving-worthy dessert every bit as delicious as a traditional pumpkin pie. Top it with some Spiced Whipped Cream and this tart will fast become one of your new favorite recipes. Read More »


Savory Sweet Potato and Cannelini Bean Pie with Whole Wheat Olive Oil Crust

I’ve been experimenting. My philosophy is, start with good ingredients that you love, and whatever you make can’t be all bad. (Within reason: I’m not advocating for shrimp in chocolate sauce or anything.) But how about sweet potatoes, with rosemary and goat cheese? Sign me up. I knew I was getting close to something great with this pie when one of my taste testers said, “Oh, wow. I could eat this several times a day.” Whoohoo! 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 »


Caramelized Onion and Rosemary Cornbread Muffins

Are you ready for Thanksgiving? (Good . . . me neither!) There’s always so much to bake . . . and so little oven space to bake it all! Nevertheless, I always get big-time inspired reading about all the crazy dish ideas from chefs and in cooking magazines (additions, of course, to the already overcrowded table of food people expect to see on this holiday.) This year I wanted to make something special, but not too fussy. Comfort food that tastes good with turkey–that’s always the goal. Because making up variations and tweaking recipes or mixes is one of my favorite things about baking, I decided to play around with add-ins for Hodgson Mill Cornbread and Muffin mix. Read More »


The Ultimate Pumpkin Pie

Several years ago, I volunteered to make the Thanksgiving pies for my husband’s large, extended-family gathering. All of the greats and grandparents, aunts, uncles, nieces, nephews, cousins and second cousins come from far and wide to spend Thanksgiving together. It’s a day filled with lots of laughter, good food and that ‘you’re a part of a great family’ feeling. The food is very important and hasn’t changed much since I married into the clan 16 years ago. Cherry pie has always been on the dessert table as well as pumpkin. Read More »


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