Hodgson Mill Recipe Blog

 
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Blueberry Baked Pancake Squares

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 »


Crockpot Hawaiian Luau Pork with Quinoa & Brown Rice

My brother lived in Waikiki for a few years, and I was lucky enough to get to visit him, AND to go to an ‘authentic Hawaiian luau celebration” with my family while we were there. I put that in quotes because who knows how authentic it really was – people from 200 years ago are probably looking down and laughing at us – but oh man, the food –pit-roasted pork, deliciously ripe pineapple . . .  Read More »


Spiced Carrot Cake Smoothie + Giveaway

I have never understood how people could have smoothies as a meal. To me, they’ve always been a snack; maybe a part of breakfast –but not the whole thing. But I do appreciate how many awesome, nutritious foods you can pack into a smoothie, so I’ve been trying to turn over a new leaf.  Read More »


Gluten Free Blackberry Lime Cornbread Muffins

Here is an easy mix makeover that turns a simple corn muffin into a fragrant and lightly sweet treat, with pockets of jammybaked blackberry and tangy lime zest. It’s at home on the dinner table, at a barbecue, or as dessert. And it’s a fun way to jazz up Hodgson Mill Gluten Free Cornbread Mix, which is certified gluten free, and ready in a flash. Read More »


Spring Woods Pasta

I was inspired to make this dish when I was walking through woods a few weeks ago, in early spring. When I got back to my kitchen, first I took off my muddy shoes, and then I got to work figuring out how to capture the smell of things growing, or getting ready to-- that amazing combo of earthy and fresh, like a garden that’s just been planted. Earthy flavors like sausage, mushrooms, and garlic balance with bright new spring tastes like asparagus, peas, fresh herbs and lemon zest.  Read More »


Cinco de Mayo Conchas

Happy Cinco de Mayo! If you’ve ever seen these delicate sweet buns in Latin American bakeries (usually big and flat with pretty colored toppings and neat designs swirled into the top,) like me, you may have wondered how on earth they were made to look that way. And if you’re like me, you probably bought several, ate too many– and then wondered if you could make them yourself!. Read More »


Mexican Hot Chocolate Breakfast Bars + #Giveaway

Imagine a fudgy, delicious brownie. . . and now imagine you can have it for breakfast. When it’s made with sweet potato, black beans, cocoa, and Hodgson Mill Gluten Free Coconut Flour and Gluten Free Almond Flour/Meal, maybe you should! Read More »


Quinoa & Brown Rice Halloumi Bowl & #Giveaway

This simple 5-ingredient bowl is amazingly quick, but it is so much more than the sum of its parts. Fresh peppery arugula leaves, tender grains of quinoa and brown rice with Mediterranean herbs and spices, rich morsels of halloumi and intensely zingy, pan-fried balsamic tomatoes make each bite a fresh revelation of taste and texture.  Read More »


Easy Taco Pizza with Corn Meal Crust

Toasted cornmeal embedded in a perfectly crispy, chewy pizza crust is one of the joys of life. In this recipe, I tweaked the pizza crust so it’s filled with wholesome Hodgson Mill Yellow Corn Meal, and topped it with handy pantry staples to make a dinnertime veggie extravaganza – and a fun twist on chips and salsa! Read More »


Cream Cheese and Lox Oat Bran Cereal

It’s like a bagel and lox . . . hold the bagel. This is a classic flavor combo in an easy recipe that’s ready in 5 minutes flat, perfect for a quick weeknight dinner or a lazy morning with houseguests.  Read More »


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