Apple, Cheddar & Bacon Quesadillas #BrunchWeek

Brighten up lunch or dinner with these Apple, Cheddar & Bacon Quesadillas. Tart apples, smokey bacon and a creamy blend of Mexican and mozzarella cheeses come together in a blast of flavor, and a meal that’s ready in less than 30 minutes! 

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.

Brighten up lunch or dinner with these Apple, Cheddar & Bacon Quesadillas. Tart apples, smokey bacon and a creamy blend of Mexican and mozzarella cheeses come together in a blast of flavor, and a meal that's ready in less than 30 minutes! 

There are some days where brunch is breakfast – pancakes and waffles, omelets and frittatas, bacon and breakfast sausages.

And there are other days when I want lunch. A burger or a really bright and tasty chicken sandwich. Maybe a salad. Or if I’m eating at home? A quick and easy quesadilla.

Brighten up lunch or dinner with these Apple, Cheddar & Bacon Quesadillas. Tart apples, smokey bacon and a creamy blend of Mexican and mozzarella cheeses come together in a blast of flavor, and a meal that's ready in less than 30 minutes! 

I’ve been making quesadillas at home for years – for a while in a quesadilla maker, but later on the stove top or in the oven. I love that they are versatile and easily modified to whatever I’m craving, or whatever is in the fridge.

I was particularly excited to create this recipe, using a mix of two Cabot shredded cheeses – the bold 4 Cheese Mexican blend and the milder mozzarella. Mixing the two gave just the right amount of bold cheesy goodness while still allowing the smokey bacon and tart Granny Smith apple pieces to shine through.

Brighten up lunch or dinner with these Apple, Cheddar & Bacon Quesadillas. Tart apples, smokey bacon and a creamy blend of Mexican and mozzarella cheeses come together in a blast of flavor, and a meal that's ready in less than 30 minutes! 

I devoured this quesadilla, after allowing my husband a slice to taste it (while initially doubtful, he enjoyed it!). One note: while I served this quesadilla with both guacamole and salsa, I personally loved it with just guacamole, and would skip the salsa next time. That being said, feel free to experiment with favorite toppings. And be sure to leave a comment if you find a combination that you love!

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Brighten up lunch or dinner with these Apple, Cheddar & Bacon Quesadillas. Tart apples, smokey bacon and a creamy blend of Mexican and mozzarella cheeses come together in a blast of flavor, and a meal that's ready in less than 30 minutes! 

Apple, Cheddar & Bacon Quesadillas

Brighten up lunch or dinner with these Apple, Cheddar & Bacon Quesadillas. Tart apples, smokey bacon and a creamy blend of Mexican and mozzarella cheeses come together in a blast of flavor, and a meal that's ready in less than 30 minutes!
Course Lunch
Cuisine Tex-Mex
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1
Author Liz

Ingredients

  • 2 8-inch tortillas
  • 1/2 c. Cabot 4-Cheese Mexican blend shredded cheese
  • 2 Tbs. crumbled bacon bits
  • 1/4 Granny Smith apple finely chopped
  • 1/2 c. Cabot shredded mozzarella

Instructions

  1. Preheat oven to 400F.
  2. Place a 10-12 inch piece of aluminum foil on a clean counter. Place one tortilla in the center of the foil.
  3. Then, evenly spread Mexican cheese, crumbled bacon pieces, and chopped apple over top of tortilla. Finally, sprinkle with mozzarella.
  4. Top with second tortilla and another 10-12 inch piece of aluminum foil. Curl edges of foil all of the way around, creating a sealed packed.
  5. Place directly on a rack in the oven and cook for 15 minutes, or until cheese is totally melted.
  6. Slice and serve hot, with your favorite toppings.

Recipe Notes

  • I used Mission Carb Balance Tortillas. If you use a larger tortilla, you may need more cheese and fixings.
  • Stove top directions: Place assembled quesadilla (assembled as directed above) in a 10-inch or larger non-stick skillet set over medium-low heat. Cook until bottom is starting to brown and cheese is melting. Flip and continue cooking until cheese is completely melted.

Brighten up lunch or dinner with these Apple, Cheddar & Bacon Quesadillas. Tart apples, smokey bacon and a creamy blend of Mexican and mozzarella cheeses come together in a blast of flavor, and a meal that's ready in less than 30 minutes! 

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

BrunchWeek Beverages:

Guava Cosmopolitan from Family Around the Table
Guava Gin Fizz from Culinary Adventures with Camilla
How to make Italian Soda from Creative Southern Home
Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen

BrunchWeek Appetizers and Salads:

Brown Sugar Bacon Palmiers from Jolene’s Recipe Journal

BrunchWeek Egg Dishes:

Breakfast Potato Skins from A Kitchen Hoor’s Adventures
Keto Frittata with Bacon & Cheese from April Golightly

BrunchWeek Breads, Grains, and Pastries:

Bacon & Sausage Breakfast Pizza from Eat Move Make
Bananas Foster Pancakes from The Nifty Foodie
Bacon Cheddar Mini Quiche from For the Love of Food
Chai Coffee Cake Muffins from Snacks and Sips
Churro French Toast from The Redhead Baker
Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
Ham and Cheddar Bread Pudding from Cookaholic Wife
Overnight Oatmeal 3 Ways from Big Bear’s Wife
Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
Princess Toast from Seduction in the Kitchen
Sourdough Bagels from Karen’s Kitchen Stories

BrunchWeek Main Dishes:

Apple Cheddar, Bacon Quesadillas from Books n’ Cooks
Blueberry Cheddar Sausage from GirlCarnivore
Cheesy Hot Chicken & Waffles from The Crumby Kitchen

BrunchWeek Desserts:

Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
Chocolate Pecan Congo Squares from Love and Confections
French Lemon Yogurt Cake from Caroline’s Cooking
Mango Gooey Butter Bars from Hardly A Goddess
Shoofly Pie from Platter Talk
Walnut Crumb Cookies from Rants From My Crazy Kitchen

a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen 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 (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. 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, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Veggie Bagel Sandwich #FarmersMarketWeek

Crisp garden vegetables, protein-rich hummus and cream cheese, and a savory bagel come together in a make-at-home version of my favorite bagel sandwich from a popular chain. 

Veggie Bagel Sandwich: Crisp garden vegetables, protein-packed hummus and cream cheese, and a savory bagel come together in a make-at-home version of my favorite bagel sandwich from a popular bagel chain. 

Combining #FarmersMarketWeek with my August Lunch series, I’ve brought you a quick and easy sandwich that’s amazing for breakfast or lunch. It’s my version of a sandwich I like to get at a popular bagel chain in my area. (I may or may not plan meetings around lunchtime near that location.)

Now, this might seem like a simple sandwich, but it’s one that’s full of bright flavors from the fresh vegetables. It’s best when you use whatever is freshest from your garden or local farmer’s market. If you can get bakery bagels, do it, although something like Thomas’ bagels will work in a pinch. Use your ripest tomato. I like plum tomatoes because I prefer less seeds, but the key is a RIPE tomato. A little red onion, maybe a little avocado if you have it. Concerned about the lack of meat? The cream cheese and hummus (I use my homemade hummus) provide the protein and staying power to make this hearty, satisfying sandwich.

Veggie Bagel Sandwich - Veggie Bagel Sandwich - Crisp garden vegetables, protein-packed hummus and cream cheese, and a savory bagel come together in a make-at-home version of my favorite bagel sandwich from a popular bagel chain. 

Help Books n’ Cooks readers get out of a lunch rut. Leave a comment and tell us, what’s your favorite sandwich?

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Veggie Bagel Sandwich

Crisp garden vegetables, protein-rich hummus and cream cheese, and a savory bagel come together in a make-at-home version of my favorite bagel sandwich from a popular chain.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 Sandwich
Author Liz

Ingredients

  • 1 bagel of your choice (Pictured: my favorite, an everything bagel)
  • 1 oz. homemade or store-bought hummus
  • 1 oz. veggie cream cheese
  • 1 tomato sliced
  • sliced red onion
  • spinach or lettuce
  • additional veggies of your choosing: avocado alfalfa sprouts, etc.)

Instructions

  1. Slice a bagel in half and toast.
  2. Spread one half with hummus and the other with cream cheese. Stack the bottom half with tomato, red onion, lettuce, and any other veggies you'd like.

  3. Place top half of bagel on veggies and serve.

Veggie Bagel Sandwich - Crisp garden vegetables, protein-packed hummus and cream cheese, and a savory bagel come together in a make-at-home version of my favorite bagel sandwich from a popular bagel chain. 

Wednesday #FarmersMarketWeek Recipes

Thanks to Ellen at Family Around the Table for hosting!

Sun Dried Tomato Pesto Chicken Sandwiches #BrunchWeek

Sun dried tomato pesto gives a standard chicken sandwich a HUGE flavor boost.

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.

Sun Dried Tomato Pesto Chicken Sandwiches - Sun dried tomato pesto gives a standard chicken sandwich a HUGE flavor boost.

Today is my last 2018 #BrunchWeek post, the end of my 3rd #BrunchWeek. And one of these years, I’ll finish all of my posts before the week officially starts. 🙂

April was busier than expected and nothing went according to plan. I’m so busy that I hate when I have to do things more than once. But several times during the month, I had to run the same errand twice, make phone calls multiple times… I even had a couple of recipes not go as planned, which was super annoying. But luckily, today’s recipe was one that worked out perfectly the first time. Because I really didn’t have time to make it again.

Sun Dried Tomato Pesto

I couldn’t let #BrunchWeek pass without a hearty, savory dish for you. Last year, it was breakfast burritos (so good!) but this year, I went more on the lunch side of brunch. Simple but bursting with flavor. Sun Dried Tomato Pesto Chicken Sandwiches.

There are several things I like about this recipe – apart from the flavor. The pesto is full of bright flavors but it also takes just a few minutes to whip up, freezes well (freeze in an ice cube tray for single-serving portions, or in a mason jar for a larger portion), and can serve dual purpose as a sauce for pasta. The sandwich itself is great for using up leftover chicken or salad and it can be as easy or as complicated as you want. I went the semi-homemade route with store-bought rotisserie chicken and rolls this time around, but you could totally make all of the components from scratch and serve them fresh if you wanted to.

Sun Dried Tomato Pesto Chicken Sandwiches - Sun dried tomato pesto gives a standard chicken sandwich a HUGE flavor boost.

Finally, don’t forget to scroll down to enter our #BrunchWeek giveaway – you could win 1 of 7 prizes – as well as see what my blogging friends have created for you today.

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Sun Dried Tomato Pesto Chicken Sandwiches - Sun dried tomato pesto gives a standard chicken sandwich a HUGE flavor boost.

Sun Dried Tomato Pesto Chicken Sandwiches

Sun dried tomato pesto gives a standard chicken sandwich a HUGE flavor boost.

Course Lunch
Cuisine American
Author Liz

Ingredients

Ingredients for the Pesto:

  • 1-10 oz. jar Cento sun dried tomatoes packed in oil
  • 1-2 cloves garlic coarsely chopped
  • 1/2 tsp. freshly ground pepper

Ingredients for the Sandwich:

  • Roll or bread I used ciabatta rolls
  • Lettuce or spinach
  • Cooked chicken breast - from a rotisserie chicken or deli counter

Instructions

Make the Pesto:

  1. Separate sun dried tomatoes from the oil, but reserve the oil.
  2. Place sun dried tomatoes, garlic and pepper in a food processor. Pulse until mostly chopped. Scrape down sides of bowl and add 3 Tbs. reserved oil, and pulse again.

Assemble the Sandwich:

  1. Spread sun dried tomato pesto on top and bottom of roll. I used about a tablespoon for each. Add lettuce/spinach and chicken. Serve and enjoy.

Recipe Notes:

  • This recipe makes about 3/4 c. sun dried tomato pesto.
  • Pesto also makes a wonderful sauce for pasta. I’d just recommend adding a bit more oil if using it to coat pasta.
Sun Dried Tomato Pesto Chicken Sandwiches - Sun dried tomato pesto gives a standard chicken sandwich a HUGE flavor boost.

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

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Cheddar Sun-Dried Tomato Biscuits from Tara’s Multicultural Table
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Keto Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks (above!)

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Asparagus-Leek Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Pumpkin Snack Cake from A Kitchen Hoor’s Adventures
Raspberry Lime Parfaits from Eat Move Make

a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best 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. Seven (7) 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, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Sloppy Joes

I’m not feeling very inspired to write today. Maybe it’s because me and sloppy joes don’t really have a history. I had them at my in-law house one of the first times I went home with my hubby. Something about this recipe struck me and I ended up loving it. I think it’s the slight tang of the sauce. Sloppy joes quickly became a regular in our weeknight menu – it’s healthy & filling; it comes together pretty quickly; and it’s one of my favorite leftovers to take to work. Enjoy!

Above, served with mixed berry salad with vanilla syrup.

Sloppy Joes

Adapted from Ellie Krieger’s The Food You Crave p. 91

Makes 6-8 sandwiches

Ingredients:

  • 1 lb. lean ground beef or turkey
  • 1 medium onion, diced
  • 4 tsp. minced garlic (4 cloves)
  • 1 medium red bell pepper, seeded & small diced
  • 1-15.5 oz. can low-sodium red beans, drained & rinsed
  • 1 1/2 c. no salt added tomato sauce
  • 2 Tbs. tomato paste
  • 1 Tbs. red wine vinegar
  • 1 Tbs. unsulfured molasses
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. dry mustard
  • 3/4 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 8 burger buns or sandwich thins for serving

Instructions:

  1. In a large nonstick skillet over medium heat, brown meat and onions until meat is mostly browned.
  2. Remove drippings from pan – pour or use a turkey baster to remove them – and add bell pepper and garlic, cooking for 5 minutes.
  3. Stir in the rest of the ingredients, minus the burger buns. Cook for another 5 minutes until flavors meld together.

Serve on burger buns or sandwich this.

Make ahead and reheat in a crock-pot on low for 2-4 hours.

Nutrition: 1/2 c. of the sloppy joe mixture is 220 calories and will yield a full 8 servings.

Apple Almond Chicken Salad #AppleWeek

Chicken tossed with sweet apple, tangy homemade mayo and topped with slivered almonds for a nice crunch, this Apple Almond Chicken Salad will get anyone out of a lunch rut!

Apple Almond Chicken Salad

Disclaimer #1: Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan’s Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.

Disclaimer #2: This post contains affiliate links, which means that if you click on the link and purchase, I make a very small percentage (at no additional cost to you!) which goes towards maintenance of this blog. Thanks for your support!

This post was updated in September 2017 for #AppleWeek.

Apple Almond Chicken Salad

Welcome to Day 2 of #Appleweek, hosted by Carlee of Cooking with Carlee. The week started off strong with my recipe for mulled cider as well as a giveaway with prize packs from our fabulous sponsors. You can head over here to read about the prize packs. Then scroll to the bottom of this post – leave a comment on this post (and any other #AppleWeek post published today) to get an extra entry. Share the giveaway via Twitter for another extra entry.

When I was little, my mom spoiled me. She worked nights, sleeping in the morning and up by lunchtime. That meant that almost every day, Mom made me a hot lunch. No sandwiches for me and my brothers. We got pierogis and potato pancakes and mini pizzas. To this day, I still prefer a hot lunch to sandwiches. I usually resort to leftovers, soups, and frozen meals.

That being said, this chicken salad is one of the more traditional lunch items that has made it into my lunch rotation. I originally made it for a pig-in at work and loved it. The apples made the salad slightly sweet, distinguishing it from other chicken salad recipes. The mayo is tangy and homemade – but don’t let that scare you. It is easy to make and can be done in minutes. But my favorites part of this chicken salad is the almonds – I loved the crunch that the nuts given to the salad. I’ve enjoyed this chicken salad for lunch several ways: straight-up, on and English muffin and toasted bread, and on a green salad. However you choose to serve it, it won’t disappoint.

Apple Almond Chicken Salad

Adapted from The Pastry Queen p. 158-159

Yields enough for 4-6 sandwiches or salads

Ingredients for the Mayo:

Makes 1 1/2 cups of mayo

  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. Dijon mustard
  • 2 Tbs. fresh lemon juice
  • 1/3 c. olive oil
  • 2/3 c. vegetable oil

Ingredients for the Chicken Salad:

  • 12 oz. cooked, shredded (or diced) chicken breasts, cooled
  • 1 Granny Smith apple, peeled and diced
  • 1/2 c. diced red onion
  • 1 Tbs. minced chives
  • 1/4 c. parsley, chopped
  • 1/2 – 3/4 c. homemade mayo
  • kosher salt & pepper, to taste
  • 1 c. slivered blanched almonds, toasted

Make the Mayo: In a food processor, combine eggs, yolk, salt, pepper, mustard, and lemon juice. With the mixer still running, pour oil into the plunger in the feed tube, so that oil gets added slowly and consistently. Mixture should be ready just after oil is done, or a minute after. It will be thick, but but yet mayo consistency. That came after refrigerating mayo for a couple of hours.

Store mayo in an airtight container for up to 3 weeks.

Make the Chicken Salad: In a large mixing bowl, toss chicken, apple, onion, chives and parsley. Add just enough mayo to bind the salad, 1/2 – 3/4 c. Add salt and pepper to taste.

Refrigerate until serving. Add almonds just before serving so that they don’t lose their crunch.

Serve on a roll, bread, English muffin (my favorite), croissant or salad, as desired.

Chicken tossed with sweet apple, tangy homemade mayo and topped with slivered almonds for a nice crunch, this Apple Almond Chicken Salad will get anyone out of a lunch rut!

Enter to win one of our awesome #AppleWeek prizes here:a Rafflecopter giveaway

And finally, more drool-worthy apple recipes to celebrate #AppleWeek

Apple Almond Butter Manchego Grilled Cheese from A Kitchen Hoor’s Adventures
Apple Almond Chicken Salad from Books n’ Cooks
Apple Bacon Jam from Corn, Beans, Pigs and Kids
Apple Cinnamon Rolls from Sew You Think You Can Cook
Apple Fritter Pie from Dad What’s 4 Dinner
Apple Nachos from Simple and Savory
Apple Pecan Chicken Salad from The Chef Next Door
Apple Turnovers from A Day in the Life on the Farm
Applesauce Cake with Soft Caramel Cream Cheese Frosting from Cooking With Carlee
Autumn Apple Sipper from Culinary Adventures with Camilla
Bavarian Apple Oatmeal Streusel Cheesecake from All That’s Jas
Caramel Apple Cupcakes from Amy’s Cooking Adventures
Grilled Apple Tossed Salad from Jolene’s Recipe Journal
Mini Apple Muffins with Oatmeal Streusel Topping from Family Around the Table
Nutmeg Apple Conserve from Feeding Big
Red Cabbage with Apple from Palatable Pastime
Roasted Apple and White Cheddar Soup from 4 Sons ‘R’ Us
Sauerkraut & Sausage with Apples from House of Nash Eats

Disclaimer: Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan’s Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.

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