The Domestic Mama &amp; The Village Cook

Author: Michelle Keith/ The Village Cook

Ingredients

6 slices whole grain bread
1 egg
¼ cup coconut milk
1 teaspoon rum extract
3 tablespoons pineapple juice
2 tablespoons toasted coconut (garnish)
2 tablespoons crushed or chopped pineapple
For syrup:
¼ cup agave nectar
2 tablespoons dark rum
1 teaspoon coconut extract

Instructions

In a bowl, mix the coconut milk, pineapple juice, rum extract and egg.
Dip each slice of bread in mixture.
Cook on a hot skillet over med-high heat until golden and crisp on the outside.
Arrange on a plate and top with coconut and pineapple.
For the syrup:
Mix the agave nectar, rum and extract in a small container, and pour over toast as desired.

So… go ahead, pretend you’re on vacation at brunch.

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.

A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).

In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win).

AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don’t miss any new questions).

Prize #3:

From Flavors of Summer one lucky winner will receive:

A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party.

Prize #4:

From Black Gold Farms one lucky winner will receive:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).

Prize #6:

From Bob’s Red Mill one lucky winner will receive:

A Bob’s Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.

Prize #7:

From Whole Foods Orlando one lucky winner will receive:

The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card

Prize #8:

From Whole Foods Orlando one lucky winner will receive:

Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey

Prize #9:

From Stonyfield Organic one lucky winner will receive:

A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.
a Rafflecopter giveaway

Brunch Drink Recipes

Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Chocolate Trifle {kid friendly} by Real Housemoms
Vanilla Pomegranate Mojito by Noshing With The Nolands
Cherry Sangria by Cooking In Stilettos

Potato Brunch Recipes

Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals and Pancake-type Yums

Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
Dandelion Pesto Pizza by Culinary Adventures with Camilla
Biscoff Walnut Granola Parfaits by White LIghts on Wednesday
Stuffed French Toast by poet in the pantry
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato
Carrot Cake Pancakes by Love and Confections

Spreads and Dips for Brunch

Strawberry-Kiwi Jam by Sweet Remedy
Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner

Brunch Dessert Recipes

Raspberry Sweet Rolls with Meyer Lemon Glaze by by Cravings of a Lunatic
Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries by Vanilla Lemonade

Sour Cream Coffee Cake by Savory Sweet Eats

Glazed Doughnut Pancakes #brunchweek

I am a huge fan of plain ol’ glazed doughnuts.

I’m also one of those people the loves plain vanilla ice cream. With sprinkles, of course.

It’s not that I don’t love a good ol’ Boston Creme doughnut…but, there is just something about the simplicity of a glazed doughnut. Especially if it’s warm….

Since I don’t have a doughnut factory nearby to offer me a “hot off the line” fresh glazed doughnut, I created the closest thing to it.

Glazed Pancakes.

And, if you like glazed doughnuts, you’re in for a treat.

This recipe is part of brunchweek, and the giveaway is still going strong- If you haven’t entered already, do so by scrolling down and follow the prompts on the “rafflecopter”. Also, feel free to visit some of the other bloggers that are participating in this delicious event!

4.0 from 2 reviews

Glazed Doughnut Pancakes

Author: Michelle Keith/ The Village Cook

Ingredients

Glaze:
2 TBS melted butter
1 cup powdered sugar
½ teaspoon vanilla
pinch salt
2 TBS milk
For the pancakes:
2 eggs, separated
1 TBS sugar
½ tsp baking powder
½ teaspoon vanilla
dash cinnamon
1 cup flour
1 cup milk
2 TBS melted butter

Instructions

In a bowl, beat the egg yolks, sugar, milk,butter, and vanilla
In another bowl, combine the flour, baking powder, and salt.
Add the flour mixture to the egg yolks.
In another bowl, beat the egg whites until stiff peaks form.
Gently fold the two mixtures together.
Heat pan over medium heat until a drop of water sizzles when it’s placed on it.
Drop batter into 4″ circles and cook until bubbles form around edges.
Flip gently.
Repeat with remaining batter.
For Glaze:
Combine all ingredients until smooth.
More milk may be added for desired consistency.
Drizzle over pancakes before serving.

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).

Prize #3:

From Flavors of Summer one lucky winner will receive:

Prize #4:

From Black Gold Farms one lucky winner will receive:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

Prize #6:

From Bob’s Red Mill one lucky winner will receive:

Prize #7:

Prize #8:

From Whole Foods Orlando one lucky winner will receive:

Prize #9:

From Stonyfield Organic one lucky winner will receive:

by Culinary Adventures with Camilla

h2>Brunch Drink Recipes

Mango Lime Bellinis by Cook the Story
Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Meat, Poultry, Fish and Legume Brunch Recipes

Egg Recipes

Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina

Potato Recipes

Poutine Hash by The Girl In The Little Red Kitchen

Brunch Dessert Recipes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Chocolate Chiffon Cakee by Love and Confections
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep

Key Lime Shrimp Salad

I’m a Florida girl- born and raised in Southeast Florida. That means that I:

A. have never seen snow

B. have Avocado trees surrounding me

C. have an equal amount of mango, papaya, citrus

D. wear flip flops and sandals year round

E. have easy access to seafood

So, when I was thinking up dishes for #brunchweek, I just knew there had to be shrimp salad. Now, you might wonder why I used the dainty salad shrimp for this and not the big pink Key West Shrimp I had used for my Walkerswood shrimp.

Two reasons: I had them on hand. and they’re salad shrimp. Easy enough, huh?

I did, however, “Florida-fy” the recipe by adding some fresh Key Lime juice and a dash of citrus zest. The original recipe was based off one that was over 60 years old… this one is much “lighter” Enjoy!

Now: since it’s still brunchweek, there are still prizes to be won! Be sure to scroll down and enter if you haven’t done so already. Also, please visit the other sites (listed below) that have some scrumptious brunch menu ideas lined up.

4.5 from 2 reviews

Key Lime Shrimp Salad

Prep time

5 mins

Total time

5 mins

Author: Michelle Keith/ The Village Cook

Recipe type: appetizer

Serves: 2

Ingredients

8 ounces cooked salad shrimp
2 tablespoons plain Greek yogurt
1 tablespoon finely diced red bell pepper
1 teaspoon finely diced green onion
juice from one Key lime (or ½ of a standard lime)
fresh pepper
½ teaspoon citrus zest
dash salt
½ teaspoon dill

Instructions

In a small bowl combine the yougurt, lime juice, zest and dill.
Mix in shrimp
Arrange salad in a dish that has been lined with lettuce leaves.
Serve with fresh lime slices and fresh pepper

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).

Prize #3:

From Flavors of Summer one lucky winner will receive:

Prize #4:

From Black Gold Farms one lucky winner will receive:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

Prize #6:

From Bob’s Red Mill one lucky winner will receive:

Prize #7:

Prize #8:

From Whole Foods Orlando one lucky winner will receive:

Prize #9:

From Stonyfield Organic one lucky winner will receive:

Brunch Drink Recipes

St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums

Granola, Yogurt and Walnut Cups by Cook the Story
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes

Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch

Potato and Bacon Hash by Cravings of a Lunatic

Meat, Poultry, Fish and Legume Brunch Recipes

Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Dessert Recipes

Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

strawberries and cream muffins

Strawberries…. to me, they are the quinessential springtime/summertime food. And, in muffins…. well. let’s just say, watch out blueberries… because strawberry muffins are making their debut.

I may these to contnue in the weeklong brunchweek celebration that’s going on, and in case you missed it yesterday, you still have chances to enter for some great prizes today. The best part is, it’s not “one-chane-at-winning” type of deal. You can get a ton of chances by tweeting, pinning or liking facebook pages. Social media comes in handy at times, you know.

Another great thing about this recipe is that it’s really quick to prepare. Yay to that = homemade muffins in about 30 minutes.

4.0 from 1 reviews

strawberries and cream muffins

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Author: Michelle Keith/ The Village Cook

Recipe type: muffin

Serves: 12

Ingredients

1½ cups flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup oil
1 large egg
⅓ cup milk
1 teaspoon vanilla
¾ cup chopped strawberries
4 tablespoons softened cream cheese

Instructions

Preheat oven to 400
In a bowl, combine the flour, baking powder, salt and sugar.
Stir in the strawberries.
In a two-cup measuring cup mix together the oil, egg, milk, vanilla
Gently fold the two mixtures together.
Pour batter into a muffin tin that has either been lined with liners or sprayed with non stick spray.fill ⅔ full
Divide portions of cream cheese and top on each muffin.
Bake 22-25 minutes or until golden brown

Be sure to scroll down and enter for today’s great giveaways!
We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).

Prize #3:

From Flavors of Summer one lucky winner will receive:

Prize #4:

From Black Gold Farms one lucky winner will receive:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

Prize #6:

From Bob’s Red Mill one lucky winner will receive:

Prize #7:

Prize #8:

From Whole Foods Orlando one lucky winner will receive:

Prize #9:

From Stonyfield Organic one lucky winner will receive:

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie’s Cucina
Brioche by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep

Belgian Liege Waffles by The Girl In The Little Red Kitchen

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village CookLemon Poke Cake by Real Housemoms

Brunch: eggs over wilted spinach #brunchweek

I have something very special for y’all today.

It involves a massive giveaway, so keep reading. Massive as in there are MIXERS and other BIG deals.

It’s part of #brunchweek, a week-long celebration of all things brunch. Over 30 bloggers are participating in it; and there are some dee-licous recipes surfacing through the event. My brunch recipe today is eggs over wilted spinach. Originally, they were going to be poached, but in my typical pattern I changed my mind last minute.

four minute egg over wilted spinach

It’s my favorite kind of egg. A four-minute egg. Some people call them soft boiled, BUT most soft boiled eggs are eaten out of the shell. These are peeled. That’s the difference.

Now, let’s chat brunch. This is one of the perfect brunch dishes because it combines a (almost) salad with an egg. Because salads are basically lunch fare and eggs are, breakfast fare. (Generally speaking, of course.)

I also made a Dijon-lemon-champagne dressing for the wilted spinach. Your Mom will love this if you decide to make her a homemade brunch for Mother’s Day. She’ll love a homemade brunch, too. Just make sure you clean up after yourself and don’t break anything.

When I was a kid (around age 7) I decided I was going to make my mom a carrot raisin salad for Mothers Day. I was so excited, I couldn’t wait to make it. I had the bowl picked out I was going to serve it in, and a special card I made that included a handwritten “menu” and a serving tray complete with some fresh gardenia and hibiscus blossoms from the yard.

Well, the day came for me to prepare the dish, and I made it, cleaned up my mess and served it up to my mom. She took a bite and said, “Oh. Hunny this is good. Did you make it all by yourself?”

“Yep!” I said proudly.

Then she asked me if I was sure I used carrots.

“Uh-oh.” I thought.

“That wasn’t carrots in the fridge?” I asked.

“No. It was shredded cheese. But it’s delicious still.” My mom told me.

My mom totally got mom of the year for eating a bowl of shredded cheese, raisins and mayonnaise. I’m not sure I could even do that.

So, if you’re not making cheese-raisin-salad for mother’s day, I’d suggest making these .

For the giveaway & other recipes scroll down to enter and be sure to check out some of the other recipes from my blogger friends.

5.0 from 1 reviews

Brunch: eggs over wilted spinach

Author: Michelle Keith/ The Village Cook

Recipe type: Breakfast

Ingredients

4 eggs
2 cups fresh baby spinach
4 tablespoons Dijon mustard
1 teaspoon lemon juice
1 tablespoon ranch dressing
2 tablespoons champagne or dry white wine
fresh black pepper and salt

Instructions

Bring a pot of water to a rolling boil. Place eggs in the water and boil for exactly four minutes (you may go up to six if you prefer)
Place the eggs in a bowl of cool water and set aside.
Meanwhile, wilt the spinach by placing the spinach in a skillet with 1 teaspoon olive oil over medium heat. Heat until just wilted and place on a serving dish.
Carefully peel each egg, and place on top of the spinach.
Just before serving whisk the mustard,lemon juice, ranch, and champagne and drizzle over the spinach.
Sprinkle with salt and pepper and serve.

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).

Prize #3:

From Flavors of Summer one lucky winner will receive:

Prize #4:

From Black Gold Farms one lucky winner will receive:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

Prize #6:

From Bob’s Red Mill one lucky winner will receive:

Prize #7:

Prize #8:

From Whole Foods Orlando one lucky winner will receive:

Prize #9:

From Stonyfield Organic one lucky winner will receive: