It’s that time of year again when I’m on the lookout for dinners that will take the chill from my bones after a long, cold day. A big pot of chili made with lean ground turkey, black beans, tomatoes, sweet corn, spices and smoky bacon is on the menu for tonight’s warmup. Read More »
We’re not much for camping at the mall doors for Black Friday deals– most of us like staying in our nice warm kitchens, relaxing with family and thinking about the baking season ahead.
Here’s a collection of some of our favorite cookie recipes to help you plan ahead for holiday baking – or if you’ve got the energy after yesterday’s Thanksgiving frenzy, maybe you’ll get a jump on delicious baked gifts!
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When I was younger, one of my favorite breakfasts was instant maple and brown sugar oatmeal. It was a quick, easy, and tasty way to start the day. Now that I have matured and am more health conscious, those packages of instant oatmeal are long gone from my morning routine. These days, I like to make a healthier hot breakfast using the same flavors (maple and brown sugar) combined with coconut milk, cinnamon, and Hodgson Mill Multi Grain Hot Cereal with Quinoa & Flax. Read More »
Smoky fire-roasted tomatoes, creamy feta cheese, fresh rosemary, onions, garlic and nutritious Hodgson Mill Bulgur Wheat come together in a flavor-packed soup that’s sure to warm you from the inside out. Read More »
January is one of my favorite months; not because of the weather (it’s much too cold!), but because the pace is slower and more relaxed than the hustle and bustle of November and December. No parties. No shopping. No holiday prep work. Just plenty of time to sit back, enjoy a good book, drink hot tea and of course, nibble on a few cookies. Read More »
Let me introduce you to my family’s new favorite breakfast – Streusel-Topped Baked Banana Oatmeal. Heart-healthy Hodgson Mill Thick Cut Rolled Oats are cooked with bananas, brown sugar, milk, and vanilla and then topped with a layer of buttery, flax chia seed and walnut streusel. After about 10 minutes in the oven, the topping becomes a golden-brown, crunchy delight; much like the best part of a bakery-style banana muffin. I’ve made this oatmeal three times this week and my kids can’t get enough. It’s quick, easy and so good! Read More »
Our extended family is blessed to include some wonderful Italians (the rest of us are all good German stock, so we appreciate the variety), and one of our Christmas traditions is to have a big spaghetti dinner together on Christmas day. A huge pot of spaghetti, another of homemade tomato sauce (my uncle always made it from his garden tomatoes), salad galore, and then peppermint ice cream, coffee, cookies, and crispy, creamy cannoli for dessert – yum! Is it any wonder I associate cannoli with Christmas? Read More »
‘Tis the season for holiday baking and, gluten free needs or not, you’re going to want to add Gluten Free Glazed Orange Cranberry Bread to your baking to-do list. Each miniature loaf is loaded with fresh cranberries, crunchy pecans and a hint of citrus from Clementine oranges. All of these holiday flavors are tucked into a tender, buttermilk quick bread that’s made with Hodgson Mill Gluten Free All Purpose Baking Flour. Read More »
I love cooking for people, but sometimes you just want to enjoy your guests’ company and relax with a cup of coffee while breakfast takes care of itself. If you need to feed a few people, but don’t want to stand around flipping pancakes, you can bake your pancakes in the oven! Read More »
After a fun-filled afternoon picking apples with my family, we brought home four big bags of sweet, juicy Honeycrisp apples –our favorite variety of the season. Honeycrisp apples are so full of flavor that we eat plenty of them raw, but we also like to cook with them and make delicious things . . . Read More »