Family Around the Table

Gathering Family Around The Table for Good Food and Good Conversation

Coddled Eggs with Bacon and Cheddar #BrunchWeek

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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. It’s that time of year again when we celebrate #BrunchWeek. This is my second year participating with so many wonderful bloggers and sponsors. For my first recipe of the week, yes a whole week of fabulous recipes, I made coddled eggs with bacon and Cheddar. This dish has become a favorite in my house. I make it for special occasions, like Mother’s Day, but also when we have company because it’s a really impressive dish. Although Cabot Cheese is one of our fabulous sponsors it’s the only cheese I use in this dish because it melts so beautifully. Plus I never use pre-shredded cheese. It’s got an anti-caking agent that prevents it from melting well.
While I used the Cabot Vermont Sharp for this post because I like the classic sharp taste but you can certainly use your favorite Cabot cheese. Try the pepper jack or hot habanero for a bit of a kick.
For another option, substitute cooked sausage crumbles for the bacon. What’s really appealing about his dish is you could customize it for each of your guests. Sausage crumbles for some bacon for others. Offer a variety of cheeses too. Coddled eggs are eggs which are partially cooked, mostly cooked or hardly cooked. We like our eggs a bit more done so I cook them just a tad bit longer. This recipe makes 2 servings but it’s easily adjusted for more folks. If you don’t have the mini cocottes like in the photo you can use oven-proof ramekins. I like to serve with a slice or two of extra bacon and either English muffins or toast. 

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Coddled Eggs with Bacon and Cheddar

Yield: 2 servings

Coddled Eggs with Bacon and Cheddar

Ingredients

  • 4 eggs
  • 4 strips bacon, cooked and crumbled
  • 2 tablespoons grated Cabot Vermont Sharp Cheddar cheese
  • Salt and Pepper, to taste
  • Softened butter for ramekins
  • Toast or English Muffin for serving

Instructions

  1. Preheat oven to 325 degrees F. Using a pastry brush, butter 2 ramekins or mini cocotte dishes.
  2. Crumble half of the bacon in each dish. Crack 2 eggs into each dish. Season with salt and pepper. Top each with 1 tablespoon grated cheese. Cover with lid or aluminum foil.
  3. Bake at 325 for 15 to 20 minutes until white is set.
  4. Remove from oven and serve with toast or English muffin.

Notes

Use crumbled sausage in place of or in addition to the bacon.

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This is the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day.
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’d love if you would take a moment to read about the giveaway below and learn about what you can win! There are some awesome prizes.

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

 

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

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 #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot 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

Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.

 

Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

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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, administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Whole Wheat Pecan Crumb Cake #SundaySupper

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Many moons ago I needed whole wheat flour for a recipe. Maybe it was for a recipe for my bread machine. I’m sure I had no other use for it than making bread at the time. So there sits this five pound bag of flour in my pantry. I began looking for more recipe to use up this flour. I didn’t have to look any farther than the bag itself. This recipe for whole wheat pecan crumb cake was on the back of the package and I knew I needed to make it. That was almost 20 years ago and I’ve made it regularly since then.

Whole Wheat Pecan Crumb Cake
Whole Wheat Pecan Crumb Cake

Whole wheat flour is not something I use often, but hopefully you can see from the photo how tender this breakfast cake is. This coffee cake has a loose crumb and is very tender. Although I serve it for breakfast, you could serve it for dessert.  Because it’s not heavy, it would be a nice light dessert.

Now, one benefit of this recipe is the fact that it makes 2 round coffee cakes. One to eat and one to share or, if you devour them quickly, two to eat. I’ve made this for my co-workers, Mother’s Day brunch, the ladies in the front office at my kids school, breakfast meetings, the first day of school and more. It really is versatile and perfect for any occasion. I will say, all those years ago I was worried about a recipe that only used whole wheat flour. As I mentioned I only used it in bread baking. What did I have to lose other than not using up the entire bag of flour but I’m so glad I did try it all those years ago. I get many compliments on the recipe and people often ask for a copy of it.

So, as Sunday Supper focuses on coffee this week, I share my recipe for my family’s favorite “side” to a cup of joe, or glass of milk in the case of my children. A great big thank you to Wendy Hammond of Wholistic Woman for hosting the event.

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Whole Wheat Pecan Crumb Cake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2 cakes (6 - 8 servings each cake)

Ingredients

  • Streusel
  • 1 cup chopped pecans
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • Cake
  • 2 cups whole wheat flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cu butter, softened
  • 1 egg
  • Glaze
  • 3/4 cup powdered sugar
  • 1 - 2 tablespoons water

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour 2 8-inch or 9-inch round cake pans. Set aside.
  2. In a small bowl, mix all strudel ingredients until well blended. Set aside.
  3. Lightly spoon flour into measuring cup and level up. In large bowl, combine flour and remaining cake ingredients until moistened, at low speed. Beat 2 minutes longer at medium speed.
  4. Spread 1/4 of the batter into each pan. Sprinkle 1/4 of the streusel over batter in each pan then top each with remaining batter. Sprinkle remaining topping over each pan.
  5. Bake at 350 degrees for 20 to 30 minutes or until toothpick comes out clean.
  6. While cooling, mix glaze in small bowl until drizzling consistency. Start with 1 tablespoon of water and add more if needed. Drizzle over warm cakes.

Notes

You could also bake this in a 9 x 13 pan. Bake for 25 - 35 minutes or until toothpick tests clean.

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Dessert

Main

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Apple Cinnamon Scones with Salted Caramel Drizzle #BrunchWeek

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Apple Cinnamon Scones with Salted Caramel Drizzle

It’s day 4 and BrunchWeek continues with scones. Apple cinnamon scones with salted caramel drizzle to be exact. One of the BrunchWeek sponsors, Sage Fruit Company sent Breeze apples and this is the delicious recipe I’m sharing. The Breeze variety is originated in New Zealand and they will soon be grown in Washington State and available year round. The Breeze variety are crisp, juicy and slightly tart.

The measuring spoons from KitchenIQ are more rectangle in shape making them perfect to fit into boxes and bottles.

KitchenIQ measuring spoons

While the traditional scone shape is a wedge, or triangle, you could certainly cut 2 1/2 inch rounds from the dough. You may need to adjust your baking time because the rounds will be smaller and have larger yield. The salted caramel drizzle puts these scones over the top.

Apple cinnamon scones ready for the oven.

 

Print
Apple Cinnamon Scones with Salted Caramel Drizzle

Cook Time: 15 minutes

Yield: 8 scones

Apple Cinnamon Scones with Salted Caramel Drizzle

Ingredients

  • For the apples:
  • 1 tablespoon unsalted butter
  • 2 medium Sage Fruit Company Breeze apples, peeled and finely chopped
  • 1 teaspoon cinnamon
  • For the scone dough:
  • 3 cups all-purpose flour
  • 1/3 cup Dixie Crystal sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 stick cold unsalted butter, cut into chunks
  • 1 cup creamy Greek yogurt
  • For the salted caramel drizzle:
  • 4 tablespoons salted butter
  • 1/2 cup packed light brown sugar
  • 2 Tablespoons
  • 1/4 teaspoon vanilla extract
  • 1/2 to 3/4 cup sifted Dixie Crystal 10x powdered sugar
  • Coarse or flaked sea salt for sprinkling

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with a split mat or parchment paper.
  2. Prepare the apples: Melt the butter in a small saucepan over medium heat. Add the apples, stir and cook 4 to 5 minutes or until apples are softened. Stir in the cinnamon and set aside to cool.
  3. Prepare the scone dough:
  4. In the bowl of a food processor, combine flour, sugar, baking powder and baking sugar. Add the butte an dmix again until coarse crumbs form. Transfer to a large bowl and stir in yogurt and apples until late dough comes together. You may need to use your hands. True the dough out onto a lightly floured surface and hand form a circle that is 1" thick. Using a sharp knife cut 8 wedges of equal size and place them about 1 inche apart on prepared baking sheet.
  5. Bake scones 15 to 17 minutes or until they are cooked through. Let cool 5 minutes on baking sheet and remove to a wire rack to cool.
  6. Ice the scones:
  7. In a small saucepan heat the butter until melted. Stir in the brown sugar and milk. Cook over medium-low heat for 1 minute. Transfer to mixing bowl and cool mixture slightly. Stir in the vanilla and 1/2 cup powdered sugar. Beat with an electric mixer until well blended. If necessary add up to 1/4 cup more powdered sugar for desired drizzling consistency. Drizzle over warm scones. Sprinkle with coarse or flaked sea salt.
  8. Serve.
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Apple Cinnamon Scones with Salted Caramel Drizzle are a great breakfast or mid-morning snack.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset 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.
Don’t forget to enter the giveaway with prizes from our amazing sponsors at the end of this post.

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Brunch Round-Up

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Mother’s day is around the corner and the perfect time for brunch. This round-up of 25 recipes is sure to give you lots of great ideas.

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1. Toasty Breakfast Casserole
2. Cream Cheese Zucchini Bread with Browned Butter Struesel
3. Beermosa Recipe
4. Western Omelette Frittata
5. Fresh Berry Meringue Tarts
6. Panettone French Toast
7. Hash Brown Potato Pie
8. Strawberry Dark Chocolate Pancakes
9. Raspberry Cream Cheese Coffee Cake
10. Crunchy Pear and Brie Crepes
11. Huevos Chiles Rellenos
12. Fresh Strawberry Scones
13. Sausage and Egg Stuffed Twice Baked Breakfast Potatoes
14. Drunken Monkey Banana Rum Jam
15. Blueberry Lemon Crumble Muffins
16. Eggs in Purgatory
17. Chocolate Chip Muffins
18. Strawberries and Cream Skillet Roll
19. Pineapple Sunshine Smoothie Bowl
20. Lemon Blueberry Bundt Cake
21. Peach White Wine Slushies
22. Cheddar Cheese Tea Biscuits
23. Easy Creme Puff Swans
24. Crock Pot Hash Browns
25. Eggs Benedict Tarts

The Waiting is Over! #BrunchWeek is Here!

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I’ve been talking, tweeting and posting about BrunchWeek for a while now. If you follow me on Instagram you’ve probably seen the awesome products and gifts from our amazing sponsors. I’ve used a number of these sponsor products in the recipes I will feature this week. Other bloggers will use these products in their recipes so be sure to follow along. All in all there are close to 150 recipes. Subscribe to my blog for email updates of new posts. There’s a box to the right to enter your email address. If you don’t follow me on social media already, the links are in the sidebar and at the end of the page, you don’t want to miss one delicious dish!

BW Logo 2016

The fourth annual #BrunchWeek is hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. It’s exciting to have you join us this year as we celebrate brunch and prepare for Mother’s Day. 37 bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – 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. There are incredible giveaways described below and we’d love if you would take a moment to read about them and see what you can win!

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook.

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

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 #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”

Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely 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 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). Because of  this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the  entire country – now that’s a lot of onions!

Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool

KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.

Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

Enter through this link: a Rafflecopter giveaway

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset 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. 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. Eight 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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Ellen Folkman and Family Around The Table 2010-2017. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).

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