Embracing a Healthy Family: Breakstone's Sour Cream Holiday Destination: Vote to Win $1000

Breakstone's Sour Cream Holiday Destination: Vote to Win $1000


Check out Breakstone’s sour cream holiday destination - Better with Breakstone’s  where three  food bloggers were put to the test and asked them to use Breakstone’s sour cream as a showcased ingredient in their family’s favorite holiday recipes, and they need YOUR HELP to pick the winner! Each time you vote for your favorite menu, you’ll be entered for a chance to win up to $1,000.  An easy way to possibly win $1000 and score some great printable coupons!

Better with Breakstone’s is a brand new destination for all things holiday.   You can check out party planning tips, discover delicious new recipes, and watch featured videos to learn how to incorporate sour cream into your favorite holiday classics.  You would be amazed at how many ways you can incorporate sour cream into your recipes to include mashed potatoes and so much more.

Don’t forget to vote for your favorite menu in the Blogger Challenge! Voting begins November 15th until December 20th – it takes less than a minute and you’ll be automatically entered for a chance to win BIG! 

Each week Meredith will be randomly selecting one winner, leading up to one $1,000 grand prize winner announced on Dec 20th

This looks amazingly good!

Breakstone's Red Velvet Cake
Prep Time: 15 min. | Total Time: 1 hr. 15 min. | Makes: 16 servings

1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
  1-1/2cups BREAKSTONE'S Sour Cream
2egg whites
1pkg. (2-layer size) red velvet cake mix
1/3cup butter, softened
1/2tsp. vanilla
2cups powdered sugar
HEAT oven to 350°F.

BEAT 2 oz. cream cheese and sour cream in large bowl with mixer until blended. Add egg whites and cake mix; mix well. Pour into 2 (9-inch) round pans sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pans. Cool completely.

MEANWHILE, beat remaining cream cheese, butter, vanilla and sugar with mixer until well blended. Refrigerate.

FILL and frost cake layers with frosting. 

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