Wednesday, May 20, 2015

Diet Destroyer: Snickers Salad, aka the Pudding of Doom

I have successfully signed the fiancé up for the same gym I go to, in an effort to convince him to drag me there with him. I have a fridge full of whole foods ready to be turned into low carb goodness. I have some low carb/low cal frozen treats in the freezer in case my sweet tooth hits.

I have... a giant picture of snickers salad up there. I know, I KNOW.

Cue my friends back in New England going "What the HELL is Snickers SALAD?!"

It is a great and terrible thing, my friends. It's basically pudding with added sugar. Topped with caramel.

And yeah, it's friggin delicious. The best "salad" you'll ever have.

I've been sitting on this recipe for a few months now, so I figured I should post it before it taunts me from my computer files, begging me to make another bowl. I will NOT. I will get it out of the way now so as not to tempt myself later.

And to anyone who is blessed enough to not be dieting right now... you're welcome.

Snickers Salad, aka The Pudding of Doom*

  • 1 package French vanilla instant pudding + ingredients on box
  • 1 container Cool Whip
  • 3 Snickers bars, cut into tiny chunks
  • 2 granny smith apples, cubed
  • Caramel, to top

-Make instant pudding, according to directions. Fold in Cool Whip and remaining ingredients. Top with caramel. Serve cold.

*No one actually calls it that. Just me.

Tuesday, May 12, 2015

Spicy Turkey Meatball Sub Sliders for Honeysuckle White #700ReasonsforSummer #Sponsored #IC

I participated in an Influencer Activation on behalf of Influence Central for Honeysuckle White. I received complimentary products to facilitate my review as well as a promotional item to thank me for my participation.

Memorial Day is nigh! The day of picnic food and BBQs and cookouts. Fun fact: Texans get REALLY confused when you call a cookout a Barbecue. "Wait so... you don't smoke the meat? Where's the sauce? Or the spice rubs? What do you MEAN you just have burgers and dogs?" Then I ask for a seltzer and we're just all confused.

Thankfully, Honeysuckle White is here to take your cookout or picnic beyond mere burgers and dogs. Want to take your burger to the next level? Turkey is a lean, tasty substitution for summer foods traditionally prepared with beef or pork such as sausages and burgers. Their turkeys are raised without growth-promoting antibiotics, plus Honeysuckle White works with 700+ independent farmers to produce these awesome turkeys.

Check out their Memorial Day Recipe contest, and if you feel so inclined, vote for my Spicy Turkey Meatball Sliders! They're a unique addition to your picnic table for sure, but a tasty one :)

And if you vote for them, you might as well make a batch. You won't be sorry ;)

Spicy Turkey Meatball Sub Sliders

  • 1lb Honeysuckle White ground turkey
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp habanero hot sauce (or hot sauce of your choice--sriracha works well too!)
  • 1/2 tsp crushed red pepper
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil

For the sandwiches

  • 6 dinner rolls
  • 2 cups of your favorite marinara sauce
  • 6 slices provolone cheese

-To make the meatballs: preheat oven to 350 degrees F. Combine all ingredients (except olive oil) for the meatballs and gently fold together until well mixed.

-Form the meatballs into 2-inch wide balls. Pack together gently.

-Heat olive oil in a skillet over high heat. Sear the meatballs on all sides, then place in a greased glass baking dish so that meatballs are touching, but not crowded in the dish.

-Bake for 15 minutes, or until the meatballs are firm to the touch and 165 degrees F when tested with a meat thermometer.

-To assemble the sandwiches: Crank up the oven to broil. slice the dinner rolls in half from the top to about the middle of the roll. Pour in about 1/8 cup of sauce in the slit, place 2-3 meatballs on top, then pour 1/8 cup of sauce over them. Place a Provolone cheese slice on top of each sandwich.

-Pack sandwiches into a baking dish and put in the oven for 2-3 minutes, or until cheese is melted and bubbly. Serve.

Memorial Day Turkey Recipe Contest

Friday, May 8, 2015

#Brunchweek 2015 - Mini Apple Pear Pies

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. 

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother's Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!

BrunchWeek 2015 Logo

Enter our Giveaway for a whole bunch of awesome brunch goodies from our sponsors!

This recipe is for tiny pies, but as you can see above there's really two options. If you're feeling lazy, feel free to use your second pie crust to make an easy galette. The directions will be the same, but you'll simply pile the apple and pear into the center, fold up the sides, and top with the crumb topping. Easy peasy!

I love how easy it is to use Woot Froot in baking. I mean, they already have the fruit individually sliced! Plus California Walnuts make a great topping that gives the dish a bit of extra fiber and protein (if you're going heavy on the mimosas, it helps, trust me). And we all know that when it comes to grains, Bob's Red Mill is the expert. All together, this makes for a fantastic little pie!

Mini Apple Pear Crumble Pies

-Set oven to 350 degrees F.

-On a lightly floured surface, roll out the pre-made dough sheets until they are 1/8" thick. Use a large glass or biscuit cutter to cut 12 circles out of the dough. Gently press the dough circles into a lightly greased muffin tin and set aside.

-Cut the apples and pears into small, 1/2" pieces. Toss with sugar, cinnamon, and corn starch. Fill dough cups with mixture, they should look almost over-full.

-In a small bowl, mix together the remaining ingredients. Mix together until crumbly--you may need a bit more flour to get a good crumb texture that is moist but not wet.

-Bake for 20 minutes, until dough is set.

Thursday, May 7, 2015

#Brunchweek 2015 - Perfect French Toast #sponsored

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. 

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother's Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!

BrunchWeek 2015 Logo

Don't forget to ENTER THE GIVEAWAY for a great prize pack from our sponsors!
Join us for Brunch today with these recipes from the #BrunchWeek Bloggers!

BrunchWeek Beverages:
Grape Mojito from The Spiffy Cookie.

BrunchWeek Egg Dishes:
Caramelized Onion, Kale, Bacon and Cheddar Strata from Love and Confections.
Kale and Toasted Quinoa Egg White Scramble from Take A Bite Out Of Boca.
Breakfast Enchiladas from Cooking in Stilettos
Croque Madame Breakfast Casserole from Bread Booze Bacon.
Rainbow Chard and Cheddar Cheese Frittata from My Catholic Kitchen.

BrunchWeek Breads, Grains and Pastries:
Perfect French Toast from Quarter Life (Crisis) Cuisine.
Oat Breakfast Cookies from Pink Cake Plate.
Cinnamon Oatmeal Pancakes with Spiced Pear Syrup from The Redhead Baker.
Cinnamon Crumb Coffee Cake Muffins from Making Miracles.
Classic Buttermilk Pancakes from That Skinny Chick Can Bake.
Bacci Bread and Pear Pudding from A Day in the Life on the Farm.
Pear Coffee Cake and Fruit & Cheese Salad from Sew You Think You Can Cook.

BrunchWeek Main Dishes:
Waldorf Quinoa Chicken Salad from Cupcake & Kale Chips.

BrunchWeek Fruits, Vegetables and Sides:
Chilled Strawberry Soup from The Suburban Soapbox

BrunchWeek Desserts:
Orange Blossom Olive Oil Cake with Mango Citrus Glaze from Taste Cook Sip.
Walnut Meringue Banana Mess from Jane's Adventures in Dinner.

What brunch spread is complete without French Toast? It's the quintessential brunch food. Plus, it's so easy and comes in so many forms that it's practically dummy-proof.

For years, I simply threw some slices of white bread in some egg and served it up with some maple syrup and thought it was just fine. Now, I know how to take "just fine" to "incredible" with a few super simple steps! Keep in mind that while you can easily sub in any bread or flavoring you like, following my instructions to a T is going to take your French toast to the next level.

Plus, with Dixie Crystals and Nielsen-Massey vanilla extract, it's easy to make this French Toast the star of your brunch table.

Perfect French Toast

  • 1 loaf challah bread, sliced to 1" thickness
  • 6-8 eggs
  • 1/3 cup heavy cream
  • 1/4 cup Dixie Crystals brown sugar
  • 1 tbsp cinnamon + 2 tbsp Dixie Crystals white sugar
  • 1 tsp Nielsen-Massey vanilla extract
  • Butter and maple syrup

-In a large baking dish, whisk together the eggs, cream, sugar, cinnamon, and vanilla extract.

-Place challah slices in the mixture, and let sit for 5 minutes on each side, until fully saturated with the egg mixture.

-In a griddle or frying pan over medium heat, melt a pat of butter. Place bread in pan and cook until browned on each side.

-Serve hot, with butter and maple syrup, or fresh fruit and whipped cream.

Monday, May 4, 2015

#Brunchweek 2015 - Brunch Charcuterie Cheese Board #sponsored

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. 

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother's Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!

BrunchWeek 2015 Logo

I'm so excited to be a part of Brunch Week this year! It's so much fun to see what everyone is blogging about for brunchtime goodness.

Don't forget to ENTER TO WIN our great giveaway, provided by our lovely sponsors!

I thought I'd start out with a really awesome, yet really easy appetizer. For all you novices out there, it literally requires no cooking! I've been kiiind of obsessed with charcuterie lately. It's really the most simple little breakfast or lunch you could have, but it just feels so classy and fun. Charcuterie, by definition, is a specific method for curing meats. However, it's become a common term for a cheese board full of meat, cheese, bread, and fruit.

The basic building blocks of any brunch!... I also feel utterly French when I say "charcuterie."

Use this cheeseboard as an appetizer for your brunch, and it will set the tone for the rest of the meal. Simple, elegant, classy, delicious. And with Woot Froot (pre-sliced and ready to eat, count me in!) and Cabot Cheese (my favorite cheese, hands down) it makes it that much better.

But before we get to my recipe/how-to,  take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blueberry Sangria from Love and Confections
Spring-Infused Lemon Drop from Culinary Adventures with Camilla
Bloody Margarita from The Suburban Soapbox

BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip
Crab Cake Eggs Benedict from The Redhead Baker
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom
Chimichurri Breakfast Sandwich from Healthy Delicious
Chile Relleno Quiche from Cooking in Stilettos
Asparagus, Brie and Smoked Salmon Omelet from girlichef
Braised Leeks with Poached Eggs from Jane's Adventures in Dinner

BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen
Avocado Toast Bar from Sarcastic Cooking
Maple Cinnamon Scones from Pink Cake Plate
Mocha Nut Granola from greens & chocolate
Almond Poppyseed Madeleines from {i love} my disorganized life
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm
Vanilla Orange Scones from Sew You Think You Can Cook
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips
Mini Chocolate Chip Muffins from My Catholic Kitchen

BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear's Wife
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine

BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy

BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It's Yummi
Lemon Bars from Chelsea's Messy Apron
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment

How to Make a Breakfast Charcuterie Cheeseboard

You'll Need


  • A Cheese Board
  • A Cheese Slicer
  • Butter Knives
  • Serving Plates


  • Fruits (Grapes and Pears from Woot Froot)
  • Breakfast Meats (Maple Sausage and Bacon)
  • Cheeses (Cabot Alpine Reserve and Sharp Cheddars)
  • Crackers (I used fig ones)
  • Bread (not pictured: a hearty loaf of French bread!)

-Assemble your items on the cheese board. Slice the cheese for easy serving, and leave the cheese slicer and butter knives nearby.

Tips: Try to pick things that will pair well together. If you have a sharp cheddar, it goes great with sweet, crisp fruits like apples, grapes, and pears. If your meat is on the spicy side, cool it down with a creamy cheese. Definitely serve all of this with a healthy glass of wine, too!

#Brunchweek 2015 Kickoff

BrunchWeek 2015 Logo

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother's Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

I am so excited to be participating with all these fantastic bloggers! Be sure to check back for all of the amazing recipes we'll be sharing with you this week. Like my Breakfast Charcuterie, shown here :)

Prize #1: Bob’s Red Mill is giving one winner a Pie Plate, Gluten-Free Oats, Gluten-Free Pie Crust Mix, Gluten-Free 1-to-1 Baking Flour and a Bob's Red Mill Flour Sack Towel.
Collage Bobs Red Mill
About Bob’s Red Mill: Trust, honesty and integrity. The three principles their business is built on. Their packaging is a great example of this commitment: clear bags that let you see the high quality of every one of their products. By producing the very best in whole grain foods, they are able to fulfill their commitment to help look after more and more people through better nutrition.

Prize #2: Cabot Cheese is giving one winner a Gift Box with a selection of Cabot Cheeses as well as a Cheese Board and Knife.
Collage Cabot
About Cabot Cheese: Cabot blends state-of-the-art facilities and a savvy entrepreneurial spirit, with the timeless values a personal commitment to quality that comes from being 100% owned by their farm families. Cabot is a cooperative owned and operated by their members, dairy farmers and their families throughout New England and Upstate New York. Cabot products include Cheese, Yogurt, Dips, Butter and Whipped Cream.

Prize #3: Dixie Crystals is giving one winner a Wilton Master Tip Decorating Kit along with a 4lb bag of Granulated Sugar, 2lb bag of Powdered Sugar and 2lb bag of Light Brown Sugar.
Collage Dixie Crystals
About Dixie Crystals: Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #4: California Walnuts is giving one winner a Classic Series 4.5-Quart Tilt-Head Stand Mixer in white.
Collage CA Walnut
About California Walnuts: The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The board is funded by mandatory assessment of the handers and the California Walnut Commission, established in 1987 is funded by mandatory assessments of the growers. More than 99% of the walnuts in U.S. are grown in the fertile soils of California's Central Valley. Internationally, California walnuts supply three-quarters of the world's walnut trade. Sustainability is important to the California walnut industry. The California Walnut Board has supported sustainable growing practices through its production research program for over 20 years.

Prize #5: Le Creuset is giving one winner a set of their new Revolution® Bi-Material Utensils. The pliable combination of flexible silicone and rigid glass-filled nylon allows Revolution cooking utensils to conform to the edges of pots and pans, making it easy to stir, scoop and serve your favorite chili recipe to family and friends.
Collage Le Creuset
About Le Creuset: Respect for tradition and authenticity has been Le Creuset's guiding principle since 1925, yet our innovative designs and exceptional quality ensure that we remain relevant today. The Le Creuset signature color, Flame, was born in this first piece. With their new ability to pigment the enamel glaze, Desaegher and Aubecq modeled their first color after the intense orange hue of molten cast iron inside a cauldron (“creuset” in French). We still manufacture our cast iron in the original foundry, with each piece passing through the hands of 15 skilled artisans to ensure flawless perfection. With the consistent qualities of authenticity, originality and innovation, Le Creuset maintains a connection to both heritage and modernity.

Prize #6: KitchenAid is giving one winner a Maximum Extraction Juicer. The KitchenAid® Maximum Extraction Juicer (slow juicer) gives you more juice with less prep work, featuring a patented two-stage blade and auger system and wide chute. This juicer also comes with 3 pulp screens for low pulp, high pulp and sauces. Perfect for hard, soft or leafy fruits and vegetables.
Collage KitchenAid
About KitchenAid: In 1919 our iconic Stand Mixer was born. And from that stemmed an entire kitchen of high-performance appliances-all created with the same attention to detail, quality craftsmanship, versatile technology and timeless design. As the only appliance brand that only makes things for the kitchen, we continue to keep pushing the limits with our products so you can keep doing the same with everything you create. So, here's to you, your kitchen and the delicious world that surrounds us all.

Prize #7: Nielsen-Massey is giving one winner 2-oz bottles of their entire line of flavor extracts: Pure Almond Extract, Pure Lemon Extract, Pure Orange Extract, Pure Chocolate Extract, Pure Coffee Extract, Pure Peppermint Extract, Rose Water and Orange Blossom Water
Collage Nielsen-Massey
About Nielsen-Massey: Nielsen-Massey has been crafting world-class vanillas and flavors since 1907. It is still a family owned business today and focuses on quality and its customers. Nielsen-Massey uses a cold extraction process for making its vanillas, which preserves more than 300 distinctive flavor compounds present in vanilla beans. Nielsen-Massey product can be purchased at Williams-Sonoma and all of their products are gluten-free, allergen-free, GMO-free and Kosher. Nielsen-Massey also has a line of organic vanillas available as well.

Prize #8: Pacari Premium Organic Chocolate is giving one winner a gift box which includes: 8 bars (3 Single Region Bars, 1 Raw 70% (multi-award winner), 4 Andean Flavors Collection Bars (Salt and Nibs, Lemongrass (award winner), Merken and Andean Blueberry, 2 chocolate covered boxes: 1 Banana and 1 Goldenberries (award winner), and Dry Cacao Beans.
Collage Pacari
About Pacari Chocolate: Pacari Chocolate is a line of premium organic chocolate and is the first single-origin organic chocolate entirely made in Ecuador. We carefully select the finest ingredients and work in small batches in order to bring you an unforgettable chocolate experience. All of the ingredients are 100% organic and produced according to fair and equitable standards. Each of our single-region, raw and specialty chocolate products is crafted to maintain the complex flavor profile of the Arriba Nacional cacao bean. We partner directly with over 3000 small-scale cacao growers to preserve their traditional way of farming, thereby safeguarding the biodiversity of cacao in Ecuador. We undertake a number or sustainability programs for the benefit of the cacao-growing communities with which we work. The founders and owners are a young couple that around 10 years ago started with a vision of making the best organic chocolate at the source of the best cacao in the world and paying the farmers that grow it twice market prices.

Prize #9: Stonyfield Organic is giving one winner a Shirt, $40 in coupons, Cookbook, Mason Jar and Measuring Cups.
Collage Stonyfield
About Stonyfield Organic: Back in 1983, our co-founders Samuel Kaymen and Gary Hirshberg were running a nonprofit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and food production healthy, and help protect the environment. They began selling yogurt made without the use of toxic persistent pesticides or chemical fertilizers. The yogurt was a hit and Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people and the planet than their school could. Today, our organic yogurts, smoothies, soy yogurts, frozen yogurts, milk and cream are sold in supermarkets, natural food stores and colleges across the country. And we make all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs. We’re still located right here in New Hampshire—about 30 miles east of the old farm—but now our organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres. We’ve also pioneered planet-friendly business practices—from offsetting our yogurt works’ emissions, to making yogurt cups from plants instead of petroleum, to making our own renewable energy, and much more. Our old organic farming school is just a memory. But the thought and passion that started it in the first place have only grown stronger, and we've never stopped working for healthy food, healthy people and a healthy planet.

Prize #10: Woot Froot is giving one winner a Cuisinart Griddle Panini and Sandwich Maker, a Hamilton Beach Smoothie Blender and fresh Woot Froot. Peaches, pears, nectarines and grapes are the perfect addition to almost any meal to help jazz up your routine dishes and flavors—whether it’s in a pear, ham and grilled cheese Panini, nectarine margarita or grilled peaches or just a plain old snack. But to get you cooking these kitchen appliances will help you get a head start on your dinner menus! We’ll even throw in some Woot Froot packages too! #WootWoot
Collage Woot Froot
About Woot Froot: The story of Woot Froot began 25 years ago, when owner Kim Gaarde (Mama Woot) was growing and selling nearly every variety of peach and nectarine to places near and far. But that all changed when 10 years ago, she wondered why no one had started selling fresh cut peaches and nectarines. After many years of research, trial and error – not to mention naysayers, Woot Froot freshly sliced peaches and nectarines was finally created! Over 500 varieties of peaches were tested for flavor and texture to ensure that you received that “bite right flavor”! In fact, many people believe the softness equates ripeness.  Not true at all. We have a special formula that is just the right firmness and brix (sugar) to get great consistent flavor without getting puree in a bag. Woot Froot is a woman-owned, family business. Along with peaches and nectarines, Woot Froot also offers freshly sliced pears and de-stemmed red grapes year round!  Peaches and nectarines are available June – October while in season. Woot Froot sliced peaches and nectarines will stay ready to eat for a whopping 21 days in your fridge! And even better, they use all natural ingredients and preservatives to ensure that your fruit stays flavorful and fresh from day 1 to day 18.

Prize #11: Grimmway Farms, Cal-Organic and True Juice is giving one winner a Ninja Professional Blender with food processor and single serve blender, assortment of True Organic Juice Blends, and a package of Grimmway Carrots and Cal-Organic veggies. Grimmway carrots and Cal-Organic veggies are enjoyed fresh and whole, or as part of a delicious smoothie – which is why we thought you’d love the Ninja blender to help you make some! Don’t trust your own culinary skills to make your own juices and smoothies?! We decided to throw in some of our own True Juices for you to try as well!
Collage Grimmway Cal-Organic True Juice
About Grimmway Farms, Cal-Organic & True Juice: The story of Grimmway began in 1968, when brothers Rod and Bob Grimm set up a roadside produce stand and planted the seed that would blossom into today’s Grimmway Farms. Grimmway Farms began growing carrots back in 1971! Today, Grimmway Farms has become the largest grower, producer and shipper of carrots in the world! Not only does Grimmway Farms play a part in every meal—breakfast, lunch, dinner and snacks—but they also play an essential part in the health of growing children and active adults. Bringing Grimmway home to your family means bringing home the best in produce and the best for their health! Join Grimmway’s Twitter parties and conversations by following the hashtag #JustCrunchEm! Sustainability is in our DNA. From using all parts of the carrot, having a full organic line and using our own veggies to make juice, we believe taking care of the environment is part of taking care of you. Cal-Organic Farms is a large part of our farm where we grow over 40 fruits and veggies from kale and potatoes to blueberries and watermelons. True Juice is just that – juice that’s truly organic, sustainably grown, and delicious with products from our own farms. Although the flavor names might be hard to pronounce, they’re full of simple ingredients – like Bananaberry Crush with strawberries, kiwi, banana, beets, carrots and apples! Try all of our great flavors - BananaBerry Crush, Pure Carrot, Wild Berry Blend, Bunched Greens, Blended Blue and Tropical Mango.

Prize #12: Vidalia Onions is giving one winner an OXO SoftWorks Handheld Mandoline Slicer, Vidalia Sweet Onion Cookers, Vollrath 8" Stainless Steel Non-stick Fry Pan, Weber Style Grill Vegetable Basket and fresh Vidalia Onions. Since Vidalia onions are such a versatile item to cook with, we thought setting you up with a few appliances to help explore different cooking styles would be a perfect way to introduce you to Vidalia onions! Slice them, dice them, cook them, sauté them or grill them – any way is delicious! We’ll even throw in a bag of Vidalia’s for you to get cooking with!
Collage Vidalia Onions
About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow in 13 counties in Georgia! Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty! In 1990, Vidalia onions became the official state vegetable of Georgia! Vidalia onions are a great source of Vitamin C, and are also fat free, cholesterol free and sodium free! In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Each year, approximately 5-million, 40-pound boxes are shipped out around the country. Now that’s a lot of onions!

Disclaimer: The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Twelve winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. 

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Tuesday, April 28, 2015

Celebrate MOM with H-E-B's Mom Sweeps! #HEBMomSweeps #sponsored

Have I told you how much I LOVE H-E-B lately? Here's yet another reason: This Mother's Day, HEB is giving one lucky winner an awesome prize pack, just for tweeting about what makes your mom great!

When my mom came to visit, she loved HEB too (obviously I gave her a tour of my favorite Texas grocery store!). I even got her a Cocinaware cast iron Dutch Oven for Christmas, since she was such a fan of them when she saw them in the store.

Want to win a $200 HEB gift card and a gift package similar to the one pictured here? It's easy! Just tweet a picture of you and your mom and what makes her great. Be sure to tag #HEBMomSweeps for your chance to win. You can enter until May 10th.

Here's what you could win...

  • $200 HEB gift card
  • Chai Tea
  • HEB Reusable Shopping Bag
  • Dark Chocolate Covered Almonds
  • HEB Juice Stand Smoothie
  • Cocinaware utensils
  • Dead Sea Skin Care Foot Cream
  • Orchid Make-Up Remover Towelettes

...all HEB Brand!

For official rules, visit