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Breakfast and Brunch

Treat yourself to my Raspberry and Cream Swirled Pumpkin Muffins this baking season!

Raspberry and Cream Swirled Pumpkin Muffins by Picky Palate

This is truly the best time of year to bake isn’t it?!  It has been a pleasure teaming up with Driscoll’s to create a new recipe for you today for the Made With Love Campaign.  I developed these Raspberry and Cream Swirled Pumpkin Muffins that are great for brunch or after school snack.

With Thanksgiving in November, it seems to be a lovely  month of gratitude and counting our blessings.  One of my favorite traditions in November is while sitting around the Thanksgiving table, we go around and say one positive thing about each person in our family.  It’s either something we are grateful for or something we love about each person.  The kids always giggle while they try their best to think of something to say, but after we are done, everyone is smiling and more grateful for one another.

I feel so blessed to be a mom of 3 rambunctious boys.  I always thought I would have girls growing up, but I couldn’t be happier raising these boys.

What a great time to get our family in the kitchen to help make something the whole family will enjoy.

Let’s take a look at my festive muffins…

Raspberry and Cream Swirled Pumpkin Muffins-1

 The star of the show are definitely these gorgeous Driscoll’s raspberries.

Raspberry and Cream Swirled Pumpkin Muffins-3

 The muffin batter is nice and simple.  I used my favorite mixing bowl and started with the wet ingredients.

Raspberry and Cream Swirled Pumpkin Muffins-4

Pumpkin and cinnamon up next!

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Add your dry ingredients right to the bowl.  Stir then set aside.

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Take your lovely Driscoll’s raspberries and get them ready for the cream cheese.

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Stir and mash the raspberries into the softened cream cheese and sugar.

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Pretty in pink :)

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Spray your paper liners lightly with cooking spray to ensure an easy peel.  Fill 1/2 full then top with 1 teaspoon of raspberry cream.

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Take a toothpick or skewer and swirl the cream throughout.

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Bake for 28-33 minutes, until baked through.

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Love!

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The sweet cream cheese raspberry swirls could not be more delicious with the pumpkin.  Enjoy this baking season with your loved ones!

Raspberry and Cream Swirled Pumpkin Muffins by Picky Palate

Raspberry and Cream Swirled Pumpkin Muffins

Raspberry and Cream Swirled Pumpkin Muffins by Picky PalatePrep time: 15 min | Cook time: 30 min | Total time: 45 min

Ingredients

  • 3/4 cup plain Greek 2% yogurt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt

Raspberry Cream Cheese

  • 4 ounces softened cream cheese
  • 2 tablespoons granulated sugar
  • 1/2 cup Driscoll’s raspberries, rinsed and dried

Directions

  1. Preheat oven to 350 degrees F. and line 18 cupcake cups with liners (foil liners recommended). If using paper liners, spray liners lightly with cooking spray before filling with batter.
  2. In a large mixing bowl, beat yogurt, eggs and vanilla until well combined. Stir in pumpkin and cinnamon. Slowly add flour, sugar, baking soda and salt, stirring until well combined. Fill liners 1/2 full with batter.
  3. To prepare raspberry cream cheese, beat softened cream cheese with sugar until well combined. Stir and smash raspberries into cream until combined and berries broken down. Place 1 teaspoon raspberry cream on top of filled cups. Take a toothpick or skewer and swirl cream throughout batter. Bake for 28-33 minutes, or until baked though. Remove and let cool. Serve room temperature or chilled.

Makes 18 Servings

This is a sponsored post for Discoll’s however thoughts and opinions are my own.


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Breakfast and Brunch

You are going to love this festive Banana and Molasses Toffee Chip Bread. Perfect for Fall baking!

Banana and Molasses Toffee Chip Bread

It’s always a pleasure teaming up with Gold Medal Flour for my Fall baking! I had so much fun playing around with a “fall themed” banana bread with some of my favorite ingredients.  The molasses adds the perfect spice with cinnamon and toffee chips on top.

Enjoy this banana bread with your family and friends this season!

Banana and Molasses Toffee Chip Bread 2

Here’s your line up of ingredients.  Nice and simple with pantry staples.

Banana and Molasses Toffee Chip Bread 3

Cream your sugar and butter.

Banana Molasses Toffee Chip Bread-3

Add your egg.

Banana Molasses Toffee Chip Bread-4

Molasses!

Banana Molasses Toffee Chip Bread-5

Smashed bananas up next.

GMF

Some Gold Medal all-purpose flour up next!  Add the rest of your dry ingredients and give a good mix.

Banana Molasses Toffee Chip Bread-8

Transfer your batter to a loaf pan sprayed generously with cooking spray.

Banana Molasses Toffee Chip Bread-9

Top with Heath Toffee Chips and bake until golden and cooked through.

Banana Molasses Toffee Chip Bread 2-2t

Let cool and slice!

GMF4

Had so much fun visiting Gold Medal Flour and the Betty Crocker Kitchens this month in Minneapolis!  Sommer and I updating social media, lol!

GMF1

Lori, Maria and I in front of the Gold Medal Flour Museum.

GMF3

What a treat to bake in the Betty Crocker Kitchens.  I made my One Bowl Butterscotch Chocolate Chunk Cookies and Banana Nutella Oatmeal Pancakes.  Mmmm!

Banana and Molasses Toffee Chip Bread 8

Banana and Molasses Toffee Chip Bread

Banana and Molasses Toffee Chip BreadPrep time: 10 min | Cook time: 45 min | Total time: 1 hour

Ingredients

  • 6 tablespoons unsalted softened butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons molasses
  • 2 large ripe bananas
  • 1/4 cup plain greek yogurt
  • 1 cup all purpose Gold Medal Flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup Toffee Bits

Directions

  1. Preheat oven to 350 degrees F. and spray a 9x3x5 inch loaf pan generously with non stick cooking spray.
  2. Place butter into a large mixing bowl and stir in sugar until well combined. Add egg, molasses, bananas and yogurt mixing until well combined. Stir in flour, baking soda, baking powder, salt and cinnamon until combined. Pour the batter into prepared loaf pan and top evenly with toffee bits. Bake for 45-55 minutes or until baked through. Let cool for 30 minutes then remove from pan and let cool completely. Cut into slices and serve!

Makes 12 Servings

This is a sponsored post for Gold Medal Flour however thoughts and opinions are my own.


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Cookies

My Maple and Blueberry White Chocolate Chip Pancake Cookies consist of only 5 ingredients and could not be tastier! Break out your Krusteaz Pancake Mix for a fun pancake cookie!

Maple and Blueberry Pancake White Chocolate Chip Cookies

I am thrilled to be partnering with Krusteaz today to bring you my latest cookie creation that I call Maple and Blueberry White Chocolate Chip Pancake Cookies.  Krusteaz is challenging their readers to “Seize the What if” and create something spectacular with your favorite Krusteaz mix.

Had so much fun playing around with Krusteaz pancake mix.  Hard to believe that only 5 ingredients and you have these perfect little pancake cookies.  My boys went nuts for them.  Who am I kidding, so did I :)

Maple and Blueberry Pancake White Chocolate Chip Cookies-1

You’ll need these 5 ingredients to make yourself some fun pancake cookies.

Maple and Blueberry Pancake White Chocolate Chip Cookies-2

Krusteaz pancake mix is so great to have on hand for quick fix pancakes.  They also happen to make amazing cookies too!

Maple and Blueberry Pancake White Chocolate Chip Cookies-3

Beat your butter until creamy then add your maple syrup.

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Add your pancake mix right to the bowl.

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Some lovely white chocolate chips up next.

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Add your frozen or fresh blueberries.

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Perfect!

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Give a gentle mix and watch the dough turn a lovely purple swirl from the blueberries :)

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 Time to bake!

Maple and Blueberry Pancake White Chocolate Chip Cookies-12t

Maple and Blueberry White Chocolate Chip Pancake Cookies

Maple and Blueberry Pancake White Chocolate Chip CookiesPrep time: 5 min | Cook time: 15 min | Total time: 20 min

Ingredients

  • 4 tablespoons softened butter
  • 1/2 cup pure maple syrup (do not substitute)
  • 1 1/2 cups Krusteaz Blueberry Pancake Mix
  • 1 cup White Chocolate Chips
  • 1 cup frozen or fresh blueberries

Directions

  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
  2. In a large mixing bowl, beat butter until light and fluffy. Stir in pure maple syrup then add Krusteaz Pancake Mix and white chips. Stir until combined. Gently stir in blueberries, mixing sparingly. You want to see swirls of purple not completely purple dough.
  3. With a medium cookie scoop, place dough onto cookie sheet, about 1 inch apart. Bake for 13-15 minutes, until baked through. Let cool on baking sheet for 10 minutes before transferring. Serve room temperature.

Makes 2 dozen cookies

This is a sponsored post for Krusteaz however thoughts and opinions are my own.


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Cookies

My Banana White Chocolate and Cinnamon Toasted Pecan Cookies are a banana bread and pecan party in your mouth.

Banana White Chocolate Chip and Cinnamon Toasted Pecan Cookies by Picky Palate

I am thrilled to be partnering with Fisher Nuts #ThinkFisher this year.  Lots of fun “nut recipes” coming your way :)

I created one amazing cookie for you today.  These cookies taste like a gooey, sweet little banana bread slice with crunchy cinnamon toasted pecans throughout.  These are right up there with some of my favorite cookies.  The flavor combination is so fun!

Banana White Chocolate Chip and Cinnamon Toasted Pecan Cookies-16

Here is the big bag of Fisher Pecan halves that I used.  After I made these Cinnamon Toasted Pecans on the stovetop, I had to fight my husband away before he ate them.  The pecans are addicting and make such a great gift for the Holidays on their own.

If you’re one to venture into the contesting world–one world in which I used to compete in often, and in fact was a precursor to Picky Palate–Fisher and Chef Alex Guarnaschelli want to feature your homemade recipe!  Be sure to Enter the My Fresh Twist Recipe Contest by submitting a recipe and picture of your signature dish prepared with pecans, walnuts, almonds and/or peanuts for your chance to win a trip to New York City and meet Chef Alex Guarnaschelli.

Click HERE for all of the details.  Now, let’s move on to the steps.

Toasting Pecan

To prepare your cinnamon toasted pecans, start by pouring your pecans in a hot skillet over medium heat.

sugar and cinnamon

Pour in your sugar and cinnamon.

Banana White Chocolate Chip and Cinnamon Toasted Pecan Cookies-22

Add a couple tablespoons of water.

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Stir to coat all pecans.

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Add a touch of salt.

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Let the pecans bubble and boil for a good 5 minutes until they become thick and coated.

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Ta da!  Transfer to some parchment paper so they can cool completely.

sugar vanilla and banana

Time to make the cookie dough.  Start by creaming your butter and sugars then add your egg, vanilla and 2 very ripe bananas.

dry ingredients

Dry ingredients up next.

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Add your lovely white chocolate chips.  Semi-sweet chocolate chips would work great too.

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Slightly crush your pecans and add them to the bowl.

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Best.cookie.dough.ever!

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Ready to bake!

Banana White Chocolate Chip and Cinnamon Toasted Pecan Cookies by Picky Palate

Just you wait until you smell these babies baking in the oven.  Your house smells like a dream.  Enjoy!

Banana White Chocolate Chip and Cinnamon Toasted Pecan Cookies by Picky Palate

Banana White Chocolate and Cinnamon Toasted Pecan Cookies

Banana White Chocolate Chip and Cinnamon Toasted Pecan Cookies by Picky PalateIngredients

Cinnamon Toasted Pecans

  • 1 1/2 cups Fisher Pecan Halves
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons water

Cookie Dough

  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 2 medium very ripe bananas
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups white chocolate chips

Directions

  1. Place Fisher Pecan Halves into a medium non stick skillet over medium heat. Stir in sugar, cinnamon and water until combined. Stir and let pecans bubble cook for about 5 minutes. Mixture will become thick. Pour pecans onto parchment paper to cool for at least 15 minutes before adding to cookie dough.
  2. To prepare cookie dough, cream butter and sugars into a large mixing bowl. Add egg and vanilla mixing to combine. Mash bananas and add them to the bowl, stirring. Add flour, baking soda, salt and white chocolate chips stirring. Place cinnamon toasted pecans into a large ziploc and crush slightly. I still kept mostly large pieces. Add to bowl and mix to combine.
  3. With a medium cookie scoop, place dough onto a large baking sheet lined with a silpat liner or parchment paper. Leave a good inch and a half between each cookie. Bake at 350 degrees for 15-16 minutes until golden brown. You want these too bake longer than you typically bake cookies. Let cool on baking sheet for 15 minutes before transferring to cooling rack.

Makes 2 dozen cookies

This is a sponsored post for Fisher Nuts, however thoughts and opinions are my own.


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Cookies

Vanilla Macaroon Crunch Cookies by Picky Palate

Might I tempt you with my Vanilla Macaroon Crunch Cookies?  What a treat partnering up with Nature Box for this special back to school cookie.  We have been loving all of Nature Box’s goodies that have been sent to us.  If you haven’t checked out their website, do it now, you get healthy treats sent right to your door monthly.  I just love this idea.  My boys open the pantry and see  healthy options.  Yes!!

Nature Box is offering all Picky Palate readers a 50% off of your first order of Nature Box with the Promo Code PICKYPALATE.  Such a great deal, make sure you take advantage of that!

I wanted to develop a back to school cookie that my boys would be thrilled about coming home to.  Let’s just say this one did not disappoint.

Vanilla Macaroon Crunch Cookies-1

Here’s what you’ll need to make my cookies.  I used coconut oil instead of butter.  Wait until you see the texture of these cookies.  To die for!  You’ll also need Nature Box’s Vanilla Macaroon Granola.  A favorite in our house.

Vanilla Macaroon Crunch Cookies-2

You’ve gotta try this Vanilla Macaroon Granola.  The best granola I’ve had.  Makes the perfect crunch inside my cookies too!

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Let’s start by creaming the softened coconut oil and sugars.

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2 eggs please.

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A nice splash of vanilla.

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Time for the dry ingredients.

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Nature Box’s Vanilla Macaroon Granola!  Mmm!

Vanilla Macaroon Crunch Cookies-12

White chocolate chips are up next.  I found these mini white chips at Whole Foods.  Kind of obsessed with them.

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Yes and yes.

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Time for sampling.  It will not disappoint.

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Bake at 350 degrees F. for a good 10 minutes, until slightly golden around the edges.

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In love <3

Vanilla Macaroon Crunch Cookies-17t

Vanilla Macaroon Crunch Cookies

Vanilla Macaroon Crunch Cookies-17t Ingredients

  • 1 cup softened virgin coconut oil
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 1/4 cups Nature Box Vanilla Macaroon Crunch Granola
  • 1 1/2 cups white chocolate chips

Directions

  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
  2. Cream softened coconut oil and sugars until well combined. Add eggs and vanilla beating until just combined. Slowly add dry ingredients, granola and white chips, mixing on low until just combined. Scoop dough onto prepared baking sheet placing about 1 inch apart. Bake for 10-12 minutes, until slightly golden around edges. Remove and let cool on baking sheet for 10 minutes before transferring. Store in airtight container.

Makes 3 dozen Cookies

See Widget below to enter Giveaway. 2 Winners will win a 6 month subscription to Nature Box!

a Rafflecopter giveaway

Disclosure: This is a sponsored post for Nature Box, however thoughts and opinions are my own.


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Appetizers and Sides

Cheesy Chicken Arugula Hummus Tarts by Picky Palate

Puff pastry, roasted chicken, arugula and hummus?!  These are some of my favorite ingredients, and together they made the  most delicious little tarts.

Love how easy these are to put together for a quick appetizer or even dinner served with a nice salad and vegetable.  It’s always a pleasure partnering with Sabra Hummus.  I had the opportunity to visit the Sabra Hummus facility in Richmond Virginia a few weeks ago.  What a treat to see how their hummus is made.  We sampled oodles and oodles of hummus and loved every minute of it.

Cheesy Chicken Arugula Hummus Tarts-1

Here’s what you’ll need to make my tarts–nice and simple.

Cheesy Chicken Arugula Hummus Tarts-4

For my tarts, I used Sabra’s Roasted Garlic Hummus, which is one of our favorites.  The boys can’t get enough of this!

Cheesy Chicken Arugula Hummus Tarts-6

Oh my goodness look at all of that delicious garlic!

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Start by spreading a thin layer of hummus over puff pastry strips that have been cut into thirds.

Cheesy Chicken Arugula Hummus Tarts-8

Top with a layer of chicken breast.

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Arugula leaves up next!

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Roasted red peppers.  Mmm!

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Lots of cheese on top………Ok, now time to bake!

Cheesy Chicken Arugula Hummus Tarts-12t

Can’t wait for you to try these.  Enjoy!

Cheesy Chicken Arugula Hummus Tarts-15t

Chicken, Arugula and Hummus Tarts

Cheesy Chicken Arugula Hummus Tarts by Picky Palate Ingredients

  • 1 package/2 sheets Puff Pastry, thawed
  • 1 cup Sabra Hummus, I used Roasted Garlic
  • 2 cups cooked shredded chicken
  • 1 cup arugula leaves
  • 1 cup roasted red peppers, sliced
  • 2 cups shredded mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F. and line 2 large baking sheets with parchment or a silpat liner.
  2. Unfold puff pastry and slice each sheet into thirds. Place each piece onto baking sheets, spacing about 1 or 2 inches apart.
  3. On each puff pastry piece, spread a thin layer of hummus, top evenly with shredded chicken pieces, arugula leaves, roasted red peppers and mozzarella cheese. Bake for 25-35 minutes or until cheese is melted and pastry is puffed and golden. Remove from oven, let cool for 5 minutes then serve warm.

Makes 6 Servings

Disclosure: This is a sponsored post for Sabra Hummus however thoughts and opinions are my own.


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Drinks

Honey and Orange Creamsicle Slushy by Picky Palate

Who doesn’t love a good icy slushy refreshing drink in the summer?  I know the boys and I do.  Did I mention this one is good for you too?  Win win, yay!

I am thrilled to be partnering with Simply Orange today to feature one of their new products, Simply Orange with Banana.  Be sure to check out Simply Orange with Tangerine and Simply Lemonade with Blueberry new for Summer.  We have been enjoying Simply Orange juices for years and appreciate their dedication to making a natural juice.

Headquartered in Apopka, Florida, Simply Orange Juice Company is proud of the approach they take with our great-tasting 100% juices and juice drinks. Since the launch of Simply Orange® in 2001, they have been making orange juice simple, the way nature intended. Our not-from-concentrate orange juice has never contained added water, sugar or preservatives and is gently pasteurized to ensure that you always get a fresh-squeezed taste experience.

Be sure to follow Simply Orange on Facebook.

Simply Orange Banana Juice

Simply Orange with Banana is blended with not-from-concentrate banana puree for a fresh taste experience with a tropical twist.  Wait until you try this juice in my slushy I’ve made for you today.  So refreshing!

My challenge today was to take one of my recipes on Picky Palate and update it using Simply Orange with Banana.  I chose my Frozen Strawberry Milk Slushy.  How perfect to use juice!  It turned out amazing.

With only 5 needed ingredients, you’ll have this icy drink made in no time at all.

Let’s take a look at how to make the slushy, shall we?

Orange Juice and almond milk

I love the simplicity of this recipe, just add your juice and almond milk to the blender.

Vanilla, honey and ice cubes

Continue adding vanilla, honey and ice cubes.

Honey and Orange Creamsicle Slushy 38

Give the blender a good 15 seconds or until ice cubes and in tiny pieces.

Honey and Orange Creamsicle Slushy 39

Pour your icy drink into some glasses and get ready for a treat!

Honey and Orange Creamsicle Slushy by Picky Palate

So excited for you to try this one!

Honey and Orange Creamsicle Slushy by Picky Palate

Add a fun paper straw and enjoy!  Perfect for summer and makes the perfect refreshing treat.

Honey and Orange Creamsicle Slushy by Picky Palate

Honey and Orange Creamsicle Slushy

Honey and Orange Creamsicle Slushy by Picky Palate Ingredients

  • 1 1/2 cups Simply Orange with Banana Juice
  • 1 cup unsweetened vanilla almond milk
  • 4-5 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 4 cups ice cubes

Directions

  1. Place Simply Orange with Banana Juice into blender along with almond milk, honey, vanilla and ice cubes. Blend for about 15 seconds or until ice is blended into small pieces.
  2. Pour slushy into individual glasses and serve cold.

Makes 8 Servings

Enter To Win $100 American Express Gift Card

1. Leave a comment here telling us: “What are two flavors you love to blend or would like to see blended together?”

For Additional Entries

2. Join Simply Orange and Picky Palate on Facebook

3.  Contest ends Monday July 29th, 8pm PST.  Winner will be chosen by random drawing and be notified by email.  Winner will have 48 hours to return email to claim prize.

Disclosure: This is a sponsored post for Simply Orange, however thoughts and opinions are my own.


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Appetizers and Sides

Salsa and Hummus Roasted Chicken Bruschetta by Picky Palate

I am thrilled to be partnering with Sabra Hummus today.  If you ask me what is one snack my family eats almost everyday it is hummus without a question.  We dip crackers and veggies in it all the time.  Salivating just thinking about it.

Today, I created a delicious bruschetta that is full of flavor and takes no time at all to prepare.  I suggest roasting your chicken in advance, so you can put these gorgeous toasts together in minutes for your guests.

Be sure to visit Kevinandamanda.com to see her Cheesy Chicken Enchilada Style Burritos also using Sabra Hummus.

Enjoy!

Salsa and Hummus Roasted Chicken Bruschetta-1

Sabra Hummus is nice and easy to find at about any grocery store.  I love all of the varieties Sabra offers, there’s really something for everyone.  They also have Salsa.  I used the mango peach today for a sweet and spicy touch.

Salsa and Hummus Roasted Chicken Bruschetta-4

Slice your baguette nice and thin then toast in a 350 degree oven for 15 minutes or so until toasted.

Salsa and Hummus Roasted Chicken Bruschetta-9

Once your toasts are cooled spread a nice layer of hummus.

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Top your hummus layer with a touch of salsa.

Salsa and Hummus Roasted Chicken Bruschetta-16t

Simple and beautiful!

Salsa and Hummus Roasted Chicken Bruschetta-19t

Salsa and Hummus Roasted Chicken Bruschetta

Salsa and Hummus Roasted Chicken Bruschetta by Picky Palate Ingredients

  • 1 large chicken breast
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon ground cumin
  • 1 loaf baguette
  • 1/2 cup Sabra Hummus
  • 1/4 cup Sabra Mango Peach Salsa

Directions

  1. Preheat oven to 350 degrees F. Rub chicken breast with olive oil then rub salt, pepper and cumin. Bake in small dish covered lightly with foil, for 50-60 minutes. Remove and let rest for 15 minutes before thinly slicing.
  2. Thinly slice baguette in oven for 15 minutes or until toasted to your desire. Let cool for 10 minutes.
  3. Spread a thin layer of Sabra Hummus over toasted baguette slices and top with a teaspoon of Sabra Salsa. Top with a thin slice or two of chicken breast. Serve immediately.

Makes 20+ Servings

Disclaimer: This post is sponsored by Sabra Hummus but thoughts and opinions are my own.


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We have been corn dog lovers in my family ever since I was a little girl. Lots of memories going to the Arizona State Fair with my family enjoying corn dogs and other state fair goodies.  My boys also love them and LOVE dipping them in a variety of sauces. I had so much fun creating a new sweet and creamy sauce for our corn dogs that you are going to love! I use just a hint of curry powder for a punch of flavor.

Make sure you scroll down past my recipe to see the “Find a Golden Stick” promotion going on right now with State Fair Corn Dogs, $100,000 in prizes up for grabs!

Creamy Curry Honey Mustard Sauce-1t

Curry Style Honey Mustard Sauce

Creamy Curry Honey Mustard Sauce-1tIngredients

  • 1/2 cup sour cream
  • 3 tablespoons Dijon Mustard
  • 2 tablespoons honey
  • 1/2 teaspoon curry powder

Directions

  1. Mix all ingredients into a small bowl until well combined. Use as a dip for corn dogs.

Makes 3/4 cup

thumbnail-2State Fair,  announced last week its first ever “Find the Golden Stick” promotion, a nationwide contest and treasure hunt where consumers have a chance to share in a $100,000 prize pool. Providing two opportunities to play for a chance to win within specially marked packages of State Fair Classic Corn Dogs, thousands of prizes are up for grabs, ranging from $2,500 cash awards to gift cards worth up to $100 each.

Be sure to keep your eyes peeled for the lucky gold-colored corn dog stick game pieces, hidden in five specially marked packages of State Fair Corn Dogs.

thumbnail-5-450x604

“Golden Stick” game pieces and in-pack game codes can be found within specially marked packages of the following State Fair Corn Dog varieties:

  • 6-Count Classic Corn Dogs
  • 46-Count Classic Minis

Specially marked packages of State Fair Corn Dogs are available at stores beginning on or around May 19, 2013 through the middle of August, while supplies last. “Golden Stick” game pieces and in-pack game code prizes can be redeemed through September 22, 2013. For more information on the “Find the Golden Stick” promotion and to enter game codes online, visit HERE.

Disclosure: This is a sponsored post, but recipe and thoughts are my own.


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Jenny Flake, Picky Palate

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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