Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!
You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eliigible to win prizes associated with this contest. I was not compensated for my time.
Roasted Brussels Sprouts Egg Red Pepper Hummus Crostini makes a hit at any party. Baby Brussels Sprouts roasted with shallots on a bed of roasted red pepper hummus. Top with diced egg, microgreens and drizzled with white balsamic and honey dressing.
It’s May 13th, National Hummus Day! What better way to celebrate than a dish made with Sabra hummus for the party!
Hummus is a plant-based protein made into a spread. Classic or basic hummus consists of chickpeas mashed with oil, garlic, lemon juice, and tahini (sesame paste) and often eaten with pita bread. Hummus comes from the Arabic word ḥəmmoṣ meaning chickpeas.
Learn about more health benefits of Sabra hummus, HERE/
Connect with Sabra to learn more about hummus, keep up with the latest news, products and contests.
Website , Facebook, Twitter, Instagram, Pinterest
I used Sabra Roasted Red Pepper Hummus for these crostinis but any flavor of Sabra hummus would be divine!
Ingredients
Instructions
Notes
Any flavor Sabra hummus tastes great in the recipe. Omit egg to have a vegan appetizer.
More about the Recipe ReDux.
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
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.
Yumbo Sliders stack hot ham and melted cheddar on mini rolls. Top with cold bread and butter pickles and honey mustard dressing.
Welcome to Day 5 of #BrunchWeek !
Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, 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 it and what you can win!
Giveaway Sponsors Information and Prizes
Many people hear the word brunch and think eggs and breakfast items. That’s great. You need some of this and some of that. Maybe omelettes or pancakes or sweet rolls.
I like to serve a variety of breakfast and lunch for brunch.
That’s where sandwiches can perk it up! Yumbos are a great start. Yumbos are simple hot ham and cheese minis. I like the sweet, slightly sour touch a bread and butter pickle adds. A squirt of honey mustard complements ham and cheese so well!
There you have it. No recipe. Only a yummy Yumbo Slider!
Cabot Cheese cheddar comes in so many delicious varieties, why choose? Any one of these flavors work for a yumbo. Switch it up with turkey ham if you like!
Cabot Creamery Coop is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop
Connect with Cabot Cheese on twitter, facebook, pinterest, instagram, google plus, YouTube, linkedin.
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
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
Disclaimer: 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.
Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!
You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
Hi and welcome to Cindy's Recipes and Writings! Relax and stay a while.
