Archives for May 2017

Easy Springtime Vegetable Pasta Primavera #ForWhatMattersMost

May 31, 2017

I have received information and materials from ©Johnson & Johnson Consumer Inc. 2017. The opinions stated are my own. This is a sponsored post. #ForWhatMattersMost #CollectiveBias

Pasta Primavera is an easy and versatile Springtime dish. Sauteed vegetables and pasta are topped with lemon juice and Parmesan cheese. Any protein can be added for a heartier dish.

Easy Springtime Vegetable Pasta Primavera from LoveandConfections.com #ForWhatMattersMost

As the weather gets warmer, my family and I are outside more often. Whether it’s playing in the yard, going in the pool, or tending to our plants, we are enjoying the warm sunshine. We have an amazing herb garden that I absolutely love. Fresh herbs are essential in my cooking and baking, and Spring is a great time to get an herb garden started.

We have basil, Italian and curly parsley, rosemary, oregano, and mint. Nothing compares to the taste of fresh herbs in your dishes, but they have to start somewhere. After getting soil, plants, and seeds, it takes a little bit of work to get your garden set up. Sometimes I get a little too overzealous outside and have a sore back, but Extra Strength TYLENOL® from Target helps me get back into the garden with powerful relief of headaches, back pain and more.

My pasta primavera would not be complete without some delicious herbs from my garden. It is easy to customize the flavors, herbs and spices to your liking. I used parsley in my dish, but basil and oregano could easily be added for more flavor. I created this with just vegetables, as an easy side dish or stand alone meal, but chicken, beef, pork or shrimp can be added easily.

Whether you’re a seasoned gardener or learning something new, it’s always good to read up on proper care of your herbs. Make sure you don’t over water them, they are in the correct amount of sunlight, and in a pot or bed big enough for them to grow. Take care of your herbs, and you will have a delicious garden to cook with!

I hope you enjoy my easy and delicious pasta primavera. When used as directed, for adults and children 12 years and older, Extra Strength TYLENOL® temporarily relieves minor aches and pains and temporarily reduces fever. Get out there and garden this Spring with help from TYLENOL®!

Easy Springtime Vegetable Pasta Primavera

By Love and Confections
Published 05/31/2017

Pasta Primavera is an easy and versatile Springtime dish. Sauteed vegetables and pasta are topped with lemon juice and Parmesan cheese. Any protein can be added for a heartier dish.

Ingredients

1 pound pasta
2 cups broccoli florets
2 cups asparagus, trimmed and cut into bite-size pieces
1 cup matchstick carrots
1 cup roughly chopped spinach
1 cup diced grape tomatoes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Juice from half a lemon
1/2 cup reserved pasta water
Parmesan cheese and parsley to garnish

Instructions

Cook pasta according to package, reserving some pasta water.
While pasta cooks, saute broccoli, asparagus and carrots in a large skillet with tight fitting lid in 2 teaspoons of olive oil. Place lid on and cook for 5 minutes stirring occasionally. Add half the pasta water an the spinach and tomatoes. Cook another 3-5 minutes until all the vegetables are cooked through.
Add in cooked pasta, seasonings and lemon juice. Stir to combine and heat through. Top with parmesan and parsley and serve

Yield: 4-6 servings
Prep Time: 00 hrs. 5 mins.

Cook time: 00 hrs. 10 mins.
Total time: 15 mins.

Until next time,

LOVE & CONFECTIONS!

I am not a medical expert, and this post is not medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. ©Johnson & Johnson Consumer Inc. 2017. The third party trademarks used herein are trademarks of their respective owners.

Central Florida Zoo #StonyfieldBlogger

May 19, 2017

A trip to the zoo through the eyes of a child is one of the best experiences. Seeing new animals, feeding giraffes, and playing in the splash pad were the highlights of the day.

I have an ongoing relationship with Stonyfield Yogurt as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products.

I recently wrote about Stonyfield Organic partnering with the Association of Zoos and Aquariums. Stonyfield is the country’s leading organic yogurt maker, and focuses on conservation and sustainability, so it comes as no surprise that Stonyfield partnered with the AZA.

Stonyfield provided a 4-pack of tickets for us to visit an AZA zoo. The toddler and I went to the Central Florida Zoo and Botanical Gardens and had an amazing time. I had never been to that zoo, even though I have lived in Central Florida for nearly 15 years – unbelievable. I researched the zoo and was happy to find out that there was plenty of shade around the zoo and a splash pad too!

We planned to go and see the animals, have lunch, then let the toddlers play in the water to cool down. The highlight of our visit was being able to feed the giraffes. I had never done that, and to experience my toddler beaming from ear to ear after giving a giraffe some lettuce melts my heart. They were so excited and I cannot wait to go back to visit the giraffes again!

Through Stonyfield YoKids you can also find an offer for a FREE kids ticket (with the purchase of an adult ticket) for one of the hundreds of AZA-accredited zoos and aquariums in your community when you purchase 2 specially-marked Stonyfield YoKids multi-packs.

The AZA SAFE program (Saving Animals From Extinction) has 232 accredited zoos and aquariums in 47 states with over 750,000 animals in the care of zoo and aquarium professionals. There are about 1,000 threatened or endangered species in these AZA-accredited zoos and aquariums.

Some of the 10 Signature Species (African penguin, Asian elephant, black rhinoceros, cheetah, gorilla, sea turtle, sharks, vaquita, Western pond turtle, and whooping crane) can be seen on the Stonyfield YoKid’s packaging this year.

I hope you are able to enjoy a zoo or aquarium trip this Summer with your family or friends, and don’t forget to grab some Stonyfield Yogurt!

Until next time,

LOVE & CONFECTIONS!

I have an ongoing relationship with Stonyfield Yogurt as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

Ambrosia Angel Food Cake

May 15, 2017

A classic Southern dessert gets a fun twist when combined with angel food cake. Ambrosia salad becomes the filling and garnish for a light and fluffy angel food cake, frosted with marshmallow-flavored frosting and toasted coconut.

Ambrosia Angel Food Cake from LoveandConfections.com

When the temperatures rise I love a light and refreshing dessert, and this Ambrosia Angel Food Cake is just that. Light and fluffy angel food cake is the base and perfect for the ambrosia mixture. Marshmallow frosting, delicious fruit, and toasted coconut pair perfectly with the light and airy cake.

Ambrosia is more than just a fruit salad; it is near and dear to my heart. I grew up with my grandmother and great-aunt serving this salad at Spring and Summer family gatherings. It was often on the dessert table, right next to the jello mold.

I whipped up a fun marshmallow-flavored frosting to jazz up this cake. The colorful fruit on top for garnish is recommended, so everyone knows what delicious flavors are inside. I hope you enjoy a twist on my family favorite!

Click here for the FULL RECIPE:

AMBROSIA ANGEL FOOD CAKE

Until next time,
LOVE & CONFECTIONS!

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

Toasted Coconut Crunch Ice Cream

May 13, 2017

Toasted coconut and chocolate covered cacao nibs are the perfect accompaniment for a rich and creamy coconut-flavored ice cream!

This recipe was created for the #makeitwithMILK contest in conjunction with the Food Wine Conference. I was not compensated for this post. All opinions are mine alone.

Toasted Coconut Crunch Ice Cream from LoveandConfections.com #makeitwithMILK #FWCon

Mr. L&C love coconut, so this ice cream is right up his alley. I created a delicious and creamy coconut ice cream and swirled in chocolate covered cacao nibs. Cacao nibs aren’t that sweet, but since they are covered in chocolate, it’s just enough, plus they give a bit of a crunch.

Toasted coconut is a great topping for ice cream and I love the color it gives. Isn’t this coconut bowl adorable too? What better way to serve coconut ice cream than in a coconut bowl. I bought mine from the party store, but you can find them online too.

The base of this ice cream is one that I love to add different flavors and mix-ins, so it can be totally customized to your liking. I love all things dairy, so I had a hard time trying to figure out what to make. Ice cream is one of my favorite milk recipes and this one is creamy, crunchy, and oh-so-delicious!

This time next week I will be at the Food Wine Conference here in Orlando, Florida. It’s one of my favorite blog events of the year. One of the conference sponsors, Florida Dairy Farmers is hosting a #makeitwithMILK contest, where bloggers were tasked with creating a recipe using at least 1 cup of real milk and at least 1 cup of one other dairy product.

Follow Florida Dairy Farmers on Facebook, Twitter, Pinterest, Instagram, and YouTube

Toasted Coconut Crunch Ice Cream

By Love and Confections
Published 05/12/2017

Toasted coconut and chocolate covered cacao nibs are the perfect accompaniment for a rich and creamy coconut-flavored ice cream!

Ingredients

1 cup whole milk
1 cup extra fine granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla bean paste
1 teaspoon coconut extract
2 cups heavy whipping cream
1/4 cup chocolate covered cacao nibs
1/2 cup toasted coconut

Instructions

Make sure the bowl of your ice cream make is frozen for a minimum of 24 hours before use.
In a medium saucepan, heat milk, sugar and salt just until sugar is melted.
Combine milk, vanilla bean paste, coconut extract and whipping cream in a large bowl. Chill in the refrigerator for 2 hours.
Churn according to manufacturer’s direction. During the last 2 minutes of churning, add in the cacao nibs. Place in freezer-safe container and freeze a minimum 4 hours, or until firm. Serve and top with toasted coconut

Until next time,
LOVE & CONFECTIONS!

Rainbow Rice Krispies Treats Milkshake

May 12, 2017

Monster milkshakes are all the rage, and this over-the-top Rainbow Rice Krispies Treat Milkshake with homemade marshmallow-flavored ice cream is calling your name!

This recipe was created for the #makeitwithMILK contest in conjunction with the Food Wine Conference. I was not compensated for this post. All opinions are mine alone.

Rainbow Rice Krispies Treat Milkshake from LoveandConfections.com #FWCon #makeitwithMILK

Monster milkshakes, crazy shakes, or whatever you want to call them, are taking the internet by storm, and this one is deliciously crazy. I love Rice Krispies Treats and this milkshake totally tastes like one. Of course, I had to add sprinkles, because let’s be real, everything is better with sprinkles!

Homemade ice cream is THE best ingredient for milkshakes. You can use store bought, but I like to have homemade ice cream at home anyway, so I used it for this recipe. I have wanted to make a monster shake for a while and decided to enter this recipe into a contest for the Food Wine Conference.

A week from today is the Food Wine Conference and I cannot wait! One of the conference sponsors, Florida Dairy Farmers is hosting a #makeitwithMILK contest, where bloggers were tasked with creating a recipe using at least 1 cup of real milk and at least 1 cup of one other dairy product.

Rainbow Rice Krispies Treat Milkshake

By Love and Confections
Published 05/12/2017

Monster milkshakes are all the rage, and this over-the-top Rainbow Rice Krispies Treat Milkshake with homemade marshmallow-flavored ice cream is calling your name!

Ingredients

2 cups Marshmallow Ice cream (recipe below)
1/2 cup milk
1/4 cup Rice Krispies cereal
Marshmallow frosting
Sprinkles for garnish
Marshmallows for garnish
1/2 cup heavy whipping cream
1 tablespoon powdered sugar
Rice Krispies Treats

Instructions

Frost rim of 2 milkshake glasses with frosting and dip in sprinkles.
Blend together ice cream, milk and rice cereal. Pour into glasses. Top with whipped cream, rice krispies treats covered in sprinkles, and cherries.

Yield: 2

Marshmallow Ice Cream

By Love and Confections
Published 05/12/2017

Ingredients

1 cup whole milk
8 ounces mini marshmallow
1/4 cup granulated sugar
1/8 teaspoon salt
2 cups heavy whipping cream
1 teaspoon vanilla bean paste

Instructions

Make sure the bowl of your ice cream make is frozen for a minimum of 24 hours before you make the ice cream.
In a large pot, combine the milk, marshmallows, sugar, salt, and 1 cup heavy cream. Cook until marshmallows have dissolved. Pour into container, add remaining heavy whipping cream and chill 1-2 hours, or until well chilled.
Before churning, mix in vanilla bean paste. Churn ice cream according to manufacturer’s directions. Serve immediately, or place in a freezer-safe container and freeze until firm

Until next time,
LOVE & CONFECTIONS!

Follow Florida Dairy Farmers on Facebook, Twitter, Pinterest, Instagram, and YouTube

Banana Nut Bread Buttermilk Pancakes #BrunchWeek

May 12, 2017

When breakfast smells like a warm loaf of mom’s famous banana bread, you know it’s going to be a good day. Old-fashioned buttermilk pancakes are the base for this easy and delicious banana nut bread pancake recipe.

Banana Nut Bread Buttermilk Pancakes from LoveandConfections.com #BrunchWeek #sponsored

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Warm banana nut bread slathered with cream cheese is a favorite breakfast, snack, or dessert. My mom makes amazing banana bread and my grandmother introduced me to having it with cream cheese, when I was little. I love the tang of the cream cheese mixed with the sweetness of the bread. Banana bread just has that homey feel, and whenever I smell it, it makes me think of my mom and her delicious baking.

I tasked myself with creating a banana bread-like pancake with #BrunchWeek sponsor Dixie Crystals, and these are so good. While I made these, the house smelled just like I was baking my mom’s banana bread, and she thought so too, so I got mom’s seal of approval! My Banana Nut Bread Buttermilk Pancakes are a great addition to any brunch, especially Mother’s Day.

Visit Dixie Crystals for the FULL RECIPE:

BANANA NUT BREAD BUTTERMILK PANCAKES!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

Mocha Eclairs from The Redhead Baker

Sweet Apple Hand Pies with Cheddar Shortcrust from An Edible Mosaic

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.
Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. 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. Six 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. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Very Berry Basil Moscow Mule

May 11, 2017

Very Berry Basil Moscow Mule is a refreshing twist on the classic, with 3 different Wish Farms berries – blueberries, strawberries and blackberries. The addition of basil makes it wonderfully herbaceous and refreshing.

This recipe was created for the #BerryDelish contest in conjunction with the Food Wine Conference. I was not compensated for this post. All opinions are mine alone.

Very Berry Basil Moscow Mule from LoveandConfections.com #FWCon #BerryDelish

I’m heading to the Food Wine Conference next weekend and cannot wait! One of the conference sponsors, Wish Farms is hosting a #BerryDelish contest, where bloggers were tasked with creating a cocktail or mocktail using their fresh berries. With so many berry good (see what I did there?) cocktail options, like sangrias, mojitos, punches, and spritzers, I knew I wanted to create a show-stopping and delicious variation of a favorite – the Moscow Mule.

Moscow Mules traditionally have mint, vodka and ginger beer. While I do have a beautiful burgeoning mint plant, I wanted to use a different herb for this special drink. My mom is growing an enormous and beautiful basil plant, and I love basil in cocktails, so it was a no-brainer.

How could I choose between all the gorgeous Wish Farms berries? Well, I didn’t. That’s why I made it with three – blueberries, strawberries and blackberries. They come together with a bit of sugar and basil and create a delicious berry syrup as the base of the cocktail.

Very Berry Basil Moscow Mule

By Love and Confections
Published 05/11/2017

Ingredients

1 cup Wish Farms blueberries
1 cup Wish Farms strawberries
1 cup Wish Farms blackberries
2 tablespoons sugar
1/3 cup water
8-10 large basil leaves, plus more for garnish
5 limes
8 ounces vodka
Ginger beer

Instructions

Place blueberries, strawberries, blackberries, sugar, water and basil leaves in a medium pot and stir together. Bring to a boil, stirring occasionally, then simmer on low for 5-8 minutes, or until all berries have burst or released their juices. Turn off heat and let cool for another 5 minutes.
Using a potato masher, or a large spoon, mash the berries to make sure they have released all the juice. Strain through a fine mesh sieve into a heat-proof measuring cup and refrigerate mixture until cold.
Place crushed ice in copper mule glasses. Divide the berry mixture between them, squeeze half a lime into each glass. Add 2 ounces vodka to each glass and top with with ginger beer.
Slice the remaining lime for garnish. Garnish with berries and basil.

Yield: 4 cocktails
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 10 mins.
Total time: 20 mins.

Until next time,
LOVE & CONFECTIONS

Learn more about Wish Farms and their beautiful berries by visiting their Facebook, Twitter, Instagram, Pinterest and Youtube.

This post was created for the #BerryDelish contest in conjunction with the Food Wine Conference. I was not compensated for this post. All opinions are mine alone.

Apple, Grape, and Walnut Chicken Salad #BrunchWeek

May 11, 2017

Apple, Grape, and Walnut Chicken Salad is always a favorite when I am brunching with friends. Crisp Lady Alice Apples give it a sweet crunch that makes this the perfect brunch dish.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Apple, Grape, and Walnut Chicken Salad from LoveandConfections.com #BrunchWeek #sponsored

My best friend’s mom makes the best chicken salad, hands down. Some of my favorite memories growing up include attending their family parties and having Tammy’s chicken salad. As soon as I received a box of gorgeous Lady Alice Apples from Rainier Fruits, I knew I was going to create a variation on her chicken salad. Don’t forget to enter here for some great prizes for the #BrunchWeek giveaway.

This is a bit different than the chicken salad of my childhood, but I love the addition of apples. The apples give it a nice, sweet crunch, and I left the skin on so their gorgeous color would show through the salad. It’s nice to see bits and pieces of apples throughout, and gives it a twist on the classic.

I love having a variety of food at brunch, both sweet and savory, and chicken salad is a classic party dish. Whether it’s Mother’s Day brunch, tea parties, or a day with the girls, this chicken salad is sure to please. You can serve it with regular (or mini) croissants, wraps, rolls, or even lettuce cups.

Apple, Grape, and Walnut Chicken Salad

By Love and Confections
Published 05/11/2017

Apple, Grape, and Walnut Chicken Salad is always a favorite when I am brunching with friends. Crisp Lady Alice Apples give it a sweet crunch that makes this the perfect brunch dish.

Ingredients

1/3 cup diced celery hearts
1/2 cup chopped walnuts
1/2 cup green grapes, halved or quartered
1 1/2 cups diced Lady Alice Apples
14 ounces cooked chicken breast, diced or shredded
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1/2 cup greek yogurt

Instructions

Combine all ingredients in a large mixing bowl. Serve with rolls, croissants, wraps, or lettuce cups.

Yield: 12 servings
Prep Time: 00 hrs. 10 mins.

Total time: 10 mins.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime

BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos

BrunchWeek Main Dishes:
Apple, Grape, and Walnut Chicken Salad from Love and Confections

Green, Eggs and Ham Burrito from Nik Snacks

BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm

BrunchWeek Desserts:
Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. 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. Six 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. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

White Cheddar Pimento Cheese Spread #BrunchWeek

May 10, 2017

I always have appetizers on hand when guests are coming over, and this White Cheddar Pimento Cheese Spread made with Cabot Cheese is easy to whip up and perfect for a make-ahead snack.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

White Cheddar Pimento Cheese Spread from LoveandConfections.com #BrunchWeek #sponsored

I cannot believe I have never made pimento cheese for the blog. My mom loves pimentos so she suggested I create a pimento cheese dip for #BrunchWeek. Of course, I had an amazing selection of cheeses to choose from, since Cabot is one of our sponsors that have donated some great prizes for the #BrunchWeek giveaway.

Vermont Sharp Cheddar and Legacy Collection Alpine Cheddar were the two cheeses that I used in this recipe. You can easily use any of the Cabot cheeses – they are all delicious.

White Cheddar Pimento Cheese Spread

By adapted from Cabot Cheese
Published 05/10/2017

I always have appetizers on hand when guests are coming over, and this White Cheddar Pimento Cheese Spread made with Cabot Cheese is easy to whip up and perfect for a make-ahead snack.

Ingredients

8 ounces Cabot Vermont Sharp Cheddar, grated
6 ounces Cabot Legacy Collection Alpine Cheddar, grated
1/2 Greek yogurt
1/2 cup mayonnaise
1 (7-ounce) jar chopped pimentos, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar

Instructions

Drain pimentos well, if necessary, pat dry with paper towels. Mix all ingredients in a large bowl until blended. Can be made up to 24 hours in advance and refrigerated.

Prep Time: 00 hrs. 05 mins.

Total time: 5 mins.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Asparagus, Egg & Prosciutto Brunch Pizza #BrunchWeek

May 9, 2017

Pizza for brunch isn’t always the obvious choice, but create a delicious dough with Red Star Yeast, top it with Michigan asparagus, prosciutto and eggs, and you have yourself the perfect #BrunchWeek pizza!

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Asparagus, Egg & Prosciutto Brunch Pizza from LoveandConfections.com #BrunchWeek #sponsored

I chose a savory dish for day 2 of #BrunchWeek hosted by Me – Love and Confections and Christie from A Kitchen Hoor’s Adventures. Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway.

Pizza is an all-time favorite of mine, because there are so many different combinations you could have. I have wanted to make a breakfast pizza for a while and knew #BrunchWeek would be the perfect time to post. This pizza had to be extra special for this week, and luckily we have Michigan Asparagus and Red Star Yeast as sponsors this year.

I used an ricotta with herbs and cheese as a base, sliced asparagus, eggs and prosciutto to top it off. It is the perfect bite of crunchy, creamy, salty, gooey – basically everything you want in a good pizza. The crust uses Red Star Yeast Platinum Yeast, which gives it a great rise. The recipe I used makes enough dough for 2 pizzas, so I froze the second one for later.

Asparagus, Egg & Prosciutto Brunch Pizza

By Love and Confections, dough recipe from Red Star Yeast
Published 05/09/2017

Ingredients

Red Star Yeast Pizza Crust Recipe, makes 2 pizzas
3/4 cup ricotta
1/4 cup shredded parmesan
1 cup freshly grated mozzarella
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh oregano
Salt and pepper to taste
1 cup thinly sliced Michigan Asparagus
1 teaspoon olive oil
3 large eggs
6-8 thin slices of prosciutto

Instructions

Heat oven to 450F. Prepare dough according to website directions. Spread one piece of dough onto a cornmeal-crusted pizza pan.
In a medium mixing bowl, combine the ricotta, Parmesan, mozzarella, garlic powder, onion powder, basil, parsley, oregano, salt and pepper. Spread onto pizza, leaving 1 inch around for crust.
In a small bowl, toss sliced asparagus with olive oil, salt and pepper. Spread evenly over cheese mixture. Bake for 10-14 minutes.
Remove from oven and crack eggs onto pizza. Cook another 2-4 minutes, or until egg whites are cooked and yolk is still runny.
Remove from oven and let cool for 5 minutes. Place prosciutto slices on pizza and serve.

Prep Time: 02 hrs. 00 mins.

Cook time: 00 hrs. 18 mins.
Total time: 2 hrs. 18 mins.

Until next time,
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