Celebrate the fall harvest by making a sweet, tall loaf filled with all kinds of whole grains! Read More »
Grilled pizza is one of our favorite summer meals and this Caramelized Onion and Blue Cheese Grilled Pizza was a big hit. The sweet caramelized onions, toasted walnuts and blue cheese went perfectly together on top of a whole wheat crust that became crispy and smoky-flavored from our barbeque grill. We enjoyed this pizza as a light dinner, but it would also make a great appetizer if you have a crowd to feed. Read More »
Fresh strawberries are flooding the supermarkets and I couldn’t be happier. Finally, after waiting through an eternal winter, warm weather has arrived and with it red, ripe strawberries. I realize most grocery stores carry strawberries year ‘round, but it’s not until late spring that the inside of the berry is as red as the outside – something only longer daylight hours and bright sunshine can produce.
In celebration of this first fruit of summer, I decided to try out a new muffin recipe: Roasted Strawberry Whole Wheat Muffins. These muffins are lightly sweet, have a delicate, almost cake-like crumb and do a great job of showcasing roasted strawberries.
I’ve roasted pears, apples and bananas in the past, but this was my first time roasting strawberries and I’m happy to report that they’re wonderful. Instead of roasting them at a high heat, in this recipe they’re slow roasted at a low temperature thus creating sweet, sticky, jammy berries that are lick-your-fingers good. Read More »
Now that the weather is cooling off and we’re entering the season for hot soup, I decided to give the traditional recipe for 9 grain bread a little bit of a twist – literally. I served these 9 Grain Bread Mix Parmesan Twists with my Lasagna Soup with Whole Wheat Spiral Pasta and they made one of my favorite meals even better. The bread twists are perfect for dunking and worked better than a spoon when I got to the bottom of my bowl and wanted to sop up the last drops of soup. Read More »
Hooray! It’s Easter time! That means spring is just around the corner and we can look forward to shedding our winter coats for good. In light of this celebration, I came up with a bright, flavorful dessert made with fresh raspberries and a buttery whole wheat crust that’s perfect to share with family and friends on Easter. Let’s hear it for spring! Read More »
As luck would have it, I have the perfect recipe to help you celebrate St. Patrick’s Day – Luck ‘O The Irish Brownies. These brownies taste amazing and may even have you dancing a jig after one bite. They’re made with Hodgson Mill Brownie Mix with Whole Wheat Flour and Milled Flax Seed, so you know right away that they’re going be better for you than your average brownie – 100% whole grains will do that for you. Next, a tasty cream cheese batter that’s flavored with Irish liqueur is swirled into the deeply chocolate whole wheat brownie batter which creates a cheesecake-like top to the brownies. Even though these brownies have an adult spin with the liqueur, the flavor isn’t overwhelming and can be omitted and replaced with extra vanilla extract if you’d prefer. So, turn your oven on to 350˚F – we have a ‘wee’ bit of baking to do Read More »
I think casseroles were invented for busy people – and rightly so. They’re easy to put together, use a minimal number of dishes and generally make enough food for more than one meal. This Southwestern Baked Pasta fits all of those descriptors, and it certainly tastes great. The bonus item with this casserole is that it’s healthier for you than most traditional casseroles because it’s made with Hodgson Mill Whole Wheat Penne Pasta. If you’re like me and shy away from spicy foods, never fear; this recipe has all of the warm flavors of Southwestern food, but isn’t the least bit spicy – especially when you dollop a little sour cream on top. On the other hand, if you‘d like a little more heat, you can adjust the spiciness without any trouble. Read More »
A plateful of hot pasta covered in a delicious sauce served with fresh bread and a green salad is my idea of a great dinner. People pay a lot of money at restaurants for this kind of meal when they could easily make something just as good, if not better, at home. This recipe for Bow Tie Pasta with Bacon and Mushrooms is the perfect example of this kind of meal. It begins with healthy, 100% whole grain Hodgson Mill Whole Wheat Bow Ties -not something found on most menus and so much better for you than regular white flour pasta. The bow ties get tossed together with fresh mushrooms and a creamy, bacon-flavored tomato sauce that comes together in less than 30 minutes. I warmed up a nice loaf of bread, tossed together a simple salad and dinner was served. It was easy, less expensive and better for my family than eating out. It also completely satisfied my craving for a great pasta meal and made a tasty little lunch for me as leftovers the next day. Read More »
Nothing says hearty breakfast like buckwheat pancakes packed with satisfying protein, fiber and nutrients. Buckwheat is actually a fruit seed, not a cereal grain (who knew?). Besides having a delicious, earthy, wholesome taste, it contains nutrients that can help regulate blood sugar and reduce the risk of diabetes, and can also promote cardiovascular health, actually strengthening capillary walls. It also has tons of minerals and antioxidants. In short, it’s packed with good stuff, and all the good stuff finds its way, along with real whole wheat flour, into Hodgson Mill Buckwheat Pancake Mix. Read More »
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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