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.
Does it get better than brunch? I really don’t think so. There’s so much joy in a low-key, mid-morning get together than includes everything from breakfast to dessert – and of course, cocktails.
Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. 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!
Today is Good Friday, and the end of this year’s meatless Lent Fridays series. Thank you so much for joining me to mark another Lenten season!
I’m rounding out this year’s series with these awesome, vegan “meatballs”.
We’re getting so close to Easter – which means the meatless meal series is close to wrapping up for the year! It always surprises me how fast it goes – Easter always seems so far away when I start planning these posts out!
Of all the meals I’m posting for this year’s series, this one is the guaranteed crowd-pleaser.
Another meatless Lenten Friday here, and I’m really excited to share this super easy, super flavorful vegan meal with you all!
This slow cooker meal is pretty much a dump-and-go.
Today is the halfway mark for my annual Meatless Lenten dinners series – I feel like this season has been flying. We’ve been so busy, and as we roll closer to spring, the family to-do list only seems to grow.
The whole thing is making me really glad that all of this year’s Lenten dinners are make-ahead friendly.
Welcome to our second Lenten Friday and another fabulous, vegetarian, make-ahead meal!
Today I’m sharing a super versatile sandwich base.
Today is the first Friday of Lent, so I’m kicking off my annual Lenten project – sharing meatless meals every Friday. What began as simply a way to keep from eating plain spaghetti and pizza every Friday has grown into one of my favorite yearly blog projects.
But, nine years on, how do I keep this series fresh? I’ve spent a bunch of time thinking about our family’s current needs and how to get them to reflect in my meatless Friday posts.
It’s become a yearly tradition on the blog to share meatless meals every Friday during lent – and to kick things off with a big ole’ roundup of meatless meals.
This is actually my ninth year doing this, if you can believe it, so I thought it was high time to get everything in one place.
Happy Valentine’s Day, readers! I hope you’re all feeling the love from people in your life today!
I’ll be spending a good chunk of the day in bed – but not in the sexy way. I’ve been hit by the plague.
The weather this past week was such a tease. Several days of warm-enough-for-just-a-sweatshirt, and now we’re back to endless cold and snow. Granted, we’re fairing better than a lot of the country, but I’m still bitter. I’m ready for spring.
Until it gets here, I’m going to be all about comfort food.
This dish is a fusion of two of our favorites – Tex-Mex and Italian. Lasagna is layered with taco meat, refried beans, and cheese, then topped off with your favorite taco toppings.