meet the bloggers
Jessie K.
thehungrymouse.com
Jessie Konopa
learned to cook from her mom who believed that cooking is all about love and feeding the folks in your life. She created TheHungryMouse.com as an easy way to spread the love and share what she knows about cooking.
Erin C.
5dollardinners.com
Erin Chase
is the founder of 5DollarDinners.com. She writes daily about all things that will help you spend less at the grocery store... from meal planning tips, time-saving kitchen tricks, money-saving coupons, and delicious budget-friendly recipes.
Kristen D.
dineanddish.net
Kristen Doyle
is a mom, a freelance writer, a food photographer, and the face behind the food blog, DineandDish.net. Kristen blogs as a way to help others make family mealtime a priority and to encourage families to gather around the table each night to engage in great food and conversation.
meet the bloggers
Jessie K.
thehungrymouse.com
Sweet & Spicy Coconut Shrimp
Prep Time: 00 mins | Total Time: 00 mins | Serves: 4-6
I probably shouldn’t admit this, but I could eat these all night. These shrimp are a little bit sweet and a little bit spicy. Their crisp coconut coating is made with eggs and sour cream, a combination that keeps them ridiculously moist.
Because you butterfly the shrimp, then stand them on end, they also make an impressive opener for a holiday feast. Serve them as an appetizer, or go nuts and double the recipe to make it a main course.
Print
What You Need
- 1 lb. large shrimp (21/25 count), peeled and butterflied
- ½ cup flour
- 2 cups sweetened, flaked coconut
- 1 Tablespoon chili flakes
- 1 teaspoon parsley flakes
- 1 teaspoon kosher salt
- 1 cup Breakstone’s sour cream
- 2 extra-large eggs
Make It
- Preheat your oven to 425 degrees. Line a sheet pan with parchment paper and set aside.
- Set up your dredging station. Put the flour in a medium-sized bowl. Set aside.
- Toss the flaked coconut, chili flakes, parsley, and kosher salt in a medium-sized bowl. Set aside.
- Whisk the sour cream and eggs together in a medium-sized bowl. Set aside.
- Prep the shrimp. Pat the shrimp dry with paper towels. Dip the shrimp in the flour. Shake to knock off the excess.
- Dip the floured shrimp in the egg and sour cream mixture. Be sure the entire shrimp is coated.
- Drop the coated shrimp in the flaked coconut, and roll until completely coated.
- Stand the shrimp up (butterfly-side down) on your prepared pan, so its little tail is up in the air.
- Repeat with the rest of the shrimp.
- Roast the shrimp. Roast the shrimp in your pre-heated, 425-degree oven until crisp and lightly browned, 15-17 minutes.
- Serving tips. For a sweeter sauce, serve with warmed apricot preserves for dipping. For a more savory sauce, serve with equal parts light soy and grated ginger.
Erin C.
5dollardinners.com
Greek Sour Cream Dip with Crudites
Prep Time: 15 mins | Total Time: 15 mins | Serves: 12-16 appetizer servings
Of all the many varieties of appetizers that exist in the food world, sour cream dips are definitely my favorite. I like that they can be made low in fat. I like how the sour cream takes on the flavors of what is mixed with it in the dip. And I like that you can pair it with healthy vegetable and whole wheat crudités for dipping. This Greek Sour Cream Dip combines several of the powerful flavors from traditional Greek food…and will not disappoint!
Greek Sour Cream Dip with Crudites Recipe
Print
What You Need
- 16 oz. Breakstone’s Sour Cream
- 1 cup kalamata olives pitted and chopped
- ½ cup feta cheese crumbles
- 1 teaspoon minced garlic
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice, or juice from 1 lemon
- 1 teaspoon oregano
- Salt and pepper to taste
Make It
- Add all ingredients to a mixing bowl and stir together.
- Serve with vegetable and bread crudités, like red pepper slices, celery, carrot sticks, pita chips, multigrain crackers and crisp sourdough bread slices.
Kristen D.
dineanddish.net
Creamy Pumpkin Soup Shooters
Prep Time:00s | Total Time:00mins | Serves:00 Servings
For the appetizer portion of the showdown, I have created Creamy Pumpkin Soup Shooters. Creamy Pumpkin Soup Shooters are served warm in small shot glasses. This appetizer is a perfect beginning for a holiday party as you can eat them without the use of utensils.
Creamy Pumpkin Soup Shooters Recipe
Print
What You Need
- 2 garlic cloves, diced
- 2 tablespoons butter or margarine
- 2 (14.5 ounce) cans chicken broth
- 2 cups canned pumpkin
- 1 cup milk
- 1 teaspoon pumpkin pie spice
- Salt and Pepper to taste
- 1 cup Breakstone’s sour cream
- 2 tablespoons freshly shredded parmesan (optional but highly recommended)
- 2 tablespoons crumbled bacon (optional but highly recommended)
Make It
- Heat a medium-size saucepan over low heat. Add garlic and butter. Cook until softened, being careful not to burn. Add the chicken broth and pumpkin. Bring to a low boil. Turn off heat until warm.
- Carefully pour mixture into a blender. Add milk, ginger, nutmeg, salt, pepper and sour cream. Continue blending until well combined.
- Once blended, place mixture in a clean saucepan and heat through.
- Serve warm in large shot glasses. Garnish with a sprinkle of crumbled bacon and shredded Parmesan.
meet the bloggers
Jessie K.
thehungrymouse.com
Roasted Garlic & Spinach Pizza
Prep Time: 00 mins | Total Time: 00 mins | Serves: 4-6
I picked pizza because it's something that's easy to throw together on a weeknight if you have dough on hand. (And if you don't, grab a ball at your local market or pizza joint on the way home.) You can get pretty creative with ingredients--and you're almost always guaranteed to have something you can use on hand. This vegetarian pizza gets its rich, mellow flavor from slow-roasted garlic and fresh, baby spinach. Fontina and Parmesan add depth and a little salt. The tangy white sauce balances out the flavors. The key to a good, crisp pizza is to go thin on the dough, light on the toppings, and hotter than hell in the oven.
Roasted Garlic & Spinach Pizza Recipe
Print
What You Need
- 1 large whole head of garlic
- good quality olive oil
- ½ cup whole milk ricotta
- 1/4 cup Breakstone’s sour cream
- 1 ball pizza dough
- Fontina cheese, shredded
- Parmesan cheese, grated
- 2 cups fresh baby spinach
- Makes 1 large pizza
Make It
- Roast the garlic. Preheat your oven to 350 degrees. Whack the garlic head in half horizontally. Put it in a small baking dish (paper and all) and drizzle with olive oil. Cover tightly with aluminum foil. Roast for 25-40 minutes, until soft, golden brown, and fragrant. Remove from the oven. Yank the roasted garlic cloves out of the skin with a fork. Mash them into a paste in a small dish with a fork. Strain the oil, pop it in the fridge, and reserve it for another use.
- Make the white sauce. Put the ricotta and Breakstone’s sour cream in a small dish. Whisk together until uniform. Set aside.
- Assemble the pizza. Preheat your oven to 500 degrees. Roll the pizza dough out on a lightly floured board. Transfer to an unlined, nonstick pizza pan. Stretch it out with your hands so it covers the whole pan.
- Spread the dough evenly with the roasted garlic paste. Sprinkle with a thin layer of Fontina. Add a thin layer of baby spinach. Sprinkle with another thin layer of Fontina. Dust with Parmesan cheese.
- Bake the pizza. Bake the pizza in your preheated, 500-degree oven for 10-12 minutes, until crisp and lightly browned. Remove from the oven and slide it onto a wooden board. Slice and serve immediately.
Erin C.
5dollardinners.com
Chive Crusted Beef Roast with Red Potatoes and Creamy Horseradish-Chive Sauce
Prep Time: 15 mins | Total Time: 15 mins | Serves: 12-16 appetizer servings
Can I tell you a secret!? I sorta like turkey. But not really. But I know it’s such a tradition to serve it as a main course at holiday meals. But the combination of the tryptophan and hugeness of the holiday feast makes me so sleepy…and it’s really turned me off to turkey over the years. So I’m going to break tradition this year. And start a new main dish tradition…beef roast…but with a twist…taking it to the next level by giving it a “chive crust,” if you will. And to top it off, some drizzles of “chive gravy.” (I love breaking rules and traditions.)
Chive Crusted Beef Roast with Red Potatoes and Creamy Horseradish-Chive Sauce Recipe
Print
What You Need
- Chive Crusted Beef Roast with Red Potatoes
- 2 ½ pound beef round roast
- 8 small red potatoes, quartered
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt and pepper, each
- .6 ounce box chives, finely chopped
- 1 Tablespoon olive oil Creamy Horseradish-Chive Sauce
- 1 cup sour cream
- ½ cup milk
- 1 Tablespoon horseradish
- 1 Tablespoon minced garlic
- .6 ounce box chives, finely chopped
- Salt and pepper to taste
Make It
- Place the round roast in the center of a roasting pan and spread the quartered red potatoes around the roast. In a small mixing bowl, combine the garlic powder, onion powder, salt, pepper and chopped chives. Drizzle the olive oil over the top of the roast in the roasting pan and spread it evenly over the beef. Sprinkle the chive and spice mixture over the top and press gently onto the roast.
- Roast at 350 for 2 hours, or until the meat thermometer reads at least 150 degrees. Remove from the oven and let cool for 20 minutes before serving.
- Creamy Horseradish-Chive Sauce. In a small mixing bowl, whisk together the sour cream, milk, horseradish and minced garlic. Stir in the chopped chives and the salt and pepper. Let sit in the refrigerator while the roast cooks in the oven.
- To serve, slice the beef roast and drizzle the creamy horseradish-chive sauce over the potatoes and the sliced beef.
Kristen D.
dineanddish.net
Oven Baked Salmon with Creamy Herb Sauce
Prep Time:00s | Total Time:00mins | Serves:00 Servings
Try something different and make salmon your new holiday tradition!
Salmon is a mild flavored fish that even the pickiest of seafood eaters tend to like. This particular salmon recipe, featuring a rich and creamy herb sauce, is an elegant addition to any holiday menu.
When you are tired of turkey and bored with ham, bring salmon to the table – you’ll be glad you gave salmon a chance at your holiday table!
Print
What You Need
- 2 pounds salmon fillets, skin removed
- ½ cup Breakstone’s sour cream
- ⅛ teaspoon cracked black pepper
- 1 cup chicken broth
- 2 Tablespoons corn starch
- 1 cup Breakstone’s Sour Cream
- ¼ teaspoon Kosher salt
- 2 Tablespoons Italian Seasoning
- 1 lemon, cut into wedges (optional)
Make It
- Preheat oven to 375° F. Lightly spray a baking dish.
- Arrange salmon fillets in prepared baking dish. Evenly coat with sour cream. Sprinkle black pepper evenly over salmon fillets.
- Bake for 30 minutes, or until salmon is easily flaked with a fork.
- Meanwhile, in a separate saucepan, blend chicken broth and cornstarch. Bring to a boil, and with a whisk, stir continuously. Reduce heat and add sour cream, salt and Italian Seasoning. Continue to whisk until a smooth sauce has formed.
- Plate cooked salmon and drizzle with creamy herb sauce. Top with one small squeeze of lemon juice, if desired.
meet the bloggers
Jessie K.
thehungrymouse.com
Triple Chocolate Ice Cream
Prep Time: 00 mins | Total Time: 00 mins | Serves: 4-6
Death by chocolate? Yes, please! This ice cream is easy to make, and gets its luxurious chocolate flavor from a generous amount of cocoa powder, chocolate chips, and chocolate liqueur. It tastes just like frozen chocolate ganache. Breakstone’s sour cream adds a little extra creaminess and tang. The chocolate liqueur keeps the ice cream soft and scoopable right out of the freezer―which makes it a perfect solution for midnight chocolate emergencies.
Triple Chocolate Ice Cream
Print
What You Need
- 2 cups heavy cream
- 1 cup whole milk ½ cup unsweetened cocoa powder 1 cup semisweet chocolate chips
- 6 egg yolks
- ½ cup sugar
- ½ cup Breakstone’s Sour Cream
- ¼ cup chocolate liqueur
Make It
- Make the chocolate base. Heat the heavy cream and milk in a medium-sized, heavy-bottomed pot until the mixture just starts to steam. Remove from the heat and whisk in the cocoa powder and chocolate chips. Let it sit for five minutes, whisking occasionally, until the chocolate has melted and the mixture is uniform.
- Make the custard. Put the egg yolks and sugar in a large bowl. Whisk until smooth.
- Slowly ladle the hot chocolate mixture into the egg yolks, whisking constantly to combine. When you’ve added it all, transfer the mixture back to your pot.
- Cook over medium heat, whisking constantly, until the mixture reaches 175 degrees on a candy thermometer. Don’t let the mixture boil.
- Strain the mixture into a large bowl to get rid of any tiny bits of cooked egg. Whisk in the sour cream and chocolate liqueur. Pop the bowl into the fridge to chill it completely, anywhere from 4-6 hours.
- Make the ice cream. Process the mixture in your ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze overnight. 7. Serving tip. For an over-the-top treat, serve adult sundaes drizzled with warm hot fudge and a shot of Godiva liqueur.
Erin C.
5dollardinners.com
Carrot Cake with Spiced Creamy Cream Cheese Frosting
Prep Time: 15 mins | Total Time: 15 mins | Serves: 12-16 appetizer servings
There’s just something about sour cream baked into a cake. The added moisture and texture makes it so…so…so fluff-ilicious! And then the frosting…sneaking in a little sour cream into this cake’s frosting for a perfect balance of sweet and tangy with every bite. This cake is the perfect end to any holiday meal…it’s light, tasty and will satisfy your palette without making you feel overly stuffed after your feast!
Carrot Cake with Spiced Creamy Cream Cheese Frosting Recipe
Print
What You Need
- 4 eggs
- ½ cup canola or vegetable oil
- ½ cup sour cream
- 1 ½ cup sugar
- 2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 1 teaspoon salt
- 1 cup shredded coconut
- 1 ½ cup grated carrots, about 4 medium carrots
- ¼ cup butter, softened
- ¼ cup sour cream
- 2 ounces cream cheese, softened
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 2 ¾ cups powdered sugar
Make It
- Preheat oven to 350. Grease a 9x13 inch glass baking dish with non-stick cooking spray and flour. I n a mixing bowl or stand mixer, beat together the eggs, oil, and sour cream until creamy. Beat in the sugar until smooth.
- Add the cake flour, baking soda, baking powder, cinnamon, ginger and salt. Beat for 2 to 3 minutes, or until smooth batter forms. Fold in the shredded coconut and grated carrots. Pour the batter into the prepared baking dish.
- Bake for 30 to 35 minutes, or until toothpick comes out clean. Let cool for 10 minutes on a cooling rack before removing the cake and placing on the serving platter.
- To remove the cake, gently loosen the edges with a knife. Flip it onto a flat baking sheet, then flip it back right side up onto the serving platter. Let cool for at least an hour before frosting.
- Spiced Creamy Cream Cheese Frosting To make the frosting, beat the softened butter, sour cream and cream cheese with the vanilla until smooth. Add the cinnamon, ginger and 1 cup of the powdered sugar. Beat until smooth. Add the last cup of powdered sugar and beat until thick and creamy. Place the frosting in the refrigerator until the cake is completely cooled and ready to be frosted.
- Frost the sides and top of the cooled carrot cake.
Kristen D.
dineanddish.net
Baked Apple Brulee
Prep Time:00s | Total Time:00mins | Serves:00 Servings
I love dessert and I especially love over indulging during the holidays, but sometimes it just feels like there is too much food all the time. I kept this in mind when I created my holiday dessert recipe and decided to go with something that isn’t overly heavy and won’t weigh you down at the end of the holiday meal.
Baked Apple Brulee is a dessert with tender, sweet apples and a caramelized sugar and sour cream sauce. It isn’t your traditional holiday dessert, but I think that this year can be all about starting new traditions, don’t you think?
Print
What You Need
- 3 Golden Delicious Apples
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 1 cup Breakstone’s Sour Cream
- 4 tablespoons brown sugar
Make It
- Preheat oven to 425°F. Peel, core and cut apples into 1/2-inch-thick slices.
- Toss slices with lemon juice in a large bowl; add sugar and toss once again.
- Transfer apples to a large baking pan. Spread sliced apples in a single layer row in baking pan.
- Roast, stirring occasionally to prevent scorching, until apples are tender and golden brown, 25 to 30 minutes.
- Transfer roasted apples to 4, individual 8-ounce ramekins. Top each ramekin with ¼ cup sour cream then 1 tablespoon of brown sugar (evenly distributed over the top)
- Broil on high 4 inches from the heat for 5-8 minutes or until bubbly and sugar is caramelized.
Official Rules
Breakstone's Taste Test 2011 Sweepstakes
Sponsored by Meredith Corporation
NO PURCHASE NECESSARY TO ENTER OR WIN. A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING. OPEN TO LEGAL RESIDENTS OF THE FIFTY (50) UNITED STATES AND THE DISTRICT OF COLUMBIA WHO ARE 18 YEARS OF AGE OR OLDER. VOID WHERE PROHIBITED OR RESTRICTED BY LAW.
1. Promotion Period: The Breakstone's Taste Test 2011 Sweepstakes (the “Promotion”) commences at 12:00:00 AM Eastern Time (“ET”) on November 1, 2011 and ends at 11:59:59 PM ET on December 28, 2011 (the “Promotion Period”). All entries must be received by 11:59:59 PM ET on December 28, 2011. Entries submitted past the expiration of the Promotion Period will not be accepted and will be destroyed.
2. Administrator/Sponsor: The Promotion shall be administered by Brandmovers, Inc. (“BRANDMOVERS”) and sponsored by Meredith Corporation (“MEREDITH” or “SPONSOR”).
3. Eligibility: The Promotion is open to legal residents of the fifty (50) United States and the District of Columbia who are 18 years of age or older. Employees (and their immediate families (i.e., parents, spouse, children, siblings, grandparents, step parents, step children and step siblings and their respective spouses, regardless of where they reside) and members of the same household, whether or not related) of BRANDMOVERS, SPONSOR, KRAFT FOODS GLOBAL, INC. (“PROMOTIONAL PARTNERS”) and each of their respective parents, affiliated companies, sponsors, subsidiaries, advertising and promotion agencies and third party fulfillment or judging agencies (collectively, the “Promotion Entities”) are not eligible to enter or win the Promotion.
4. How to Enter: To enter the Promotion via a standard web browser, Entrant (“Entrant”) must visit www.breakstonestastetest.com (the “Website”) at any time during the Promotion Period and: (a) follow the on-screen instructions to enter with SPONSOR by completing all required fields on the Website; (b) electronically agree to the Official Rules and; (c) vote for one (1) blogger's appetizer, entrée, dessert and overall menu per day as directed on the Website (collectively, “Entry”). There is a limit of one (1) Entry per person and per valid email address per day. All Entries must be received by 11:59:59 PM ET on December 28, 2011. All valid Entries will be entered into the Weekly Prize drawings and the Grand Prize drawing.
Any use of robotic, repetitive, automatic, programmed or similar entry methods or agents will void all entries made by, or associated with, the applicable Entrant. In the event of a dispute over who submitted an entry, the authorized subscriber of the e-mail account provided in connection with the entry, as of the actual time of entry will be deemed to be the Entrant. The “authorized account subscriber” is defined as the natural person who is assigned an e-mail address by an Internet access provider, online service provider or other organization (e.g. business, education, institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.
5. Winner Selection / Notification / Prizes: There are exactly nine (9) prizes total (each, a “Prize”) available to be won in the Promotion as follows:
Grand Prize Winner: Exactly one (1) Grand Prize Winner (“Grand Prize Winner”) will be selected in a random drawing to be held on or about December 29, 2011 from among all valid entries received during the Promotion Period. The Grand Prize Winner will receive the Grand Prize (“Grand Prize”) consisting of a $2,500 preloaded Gift Card (ARV $2,500 USD). Odds of winning the Grand Prize depend on the number of eligible Entries received. The potential Grand Prize Winner will be notified within seven (7) days of the drawing date via phone, e-mail or certified mail.
Weekly Prize Winners: Exactly eight (8) Weekly Prize Winners (“Weekly Prize Winners”) will be selected in random weekly drawings to be held during the Promotion Period as follows: Weekly Prize Winners will each receive a $50 preloaded Gift Card (ARV $50 USD each).
Week Starts at: Ends at: Weekly Drawing Date 1 12:00:00 AM ET on November 1, 2011 11:59:59 PM ET on November 7, 2011 On or about November 8, 2011 2 12:00:00 AM ET on November 8, 2011 11:59:59 PM ET on November 14, 2011 On or about November 15, 2011 3 12:00:00 AM ET on November 15, 2011 11:59:59 PM ET on November 21, 2011 On or about November 22, 2011 4 12:00:00 AM ET on November 22, 2011 11:59:59 PM ET on November 28, 2011 On or about November 29, 2011 5 12:00:00 AM ET on November 29, 2011 11:59:59 PM ET on December 5, 2011 On or about December 6, 2011 6 12:00:00 AM ET on December 6, 2011 11:59:59 PM ET on December 12, 2011 On or about December 13, 2011 7 12:00:00 AM ET on December 13, 2011 11:59:59 PM ET on December 19, 2011 On or about December 20, 2011 8 12:00:00 AM ET on December 20, 2011 11:59:59 PM ET on December 28, 2011 On or about December 29, 2011 Non-winning entries from each drawing will be automatically added to the next scheduled drawing. Odds of winning depend on the number of eligible entries received. Weekly winners will be notified by email, phone and/or mail within seven (7) days of the drawing.
The approximate retail value of ALL prizes available to be won in this Promotion is $2,900.00 USD.
If the potential Grand Prize Winner or Weekly Prize Winners (collectively, “Winners”) of any Prize either declines a Prize, or does not respond to the potential prize notification within five (5) calendar days of such notice, or is deemed ineligible to accept the Prize, an alternate Winner will be chosen in a subsequent random drawing to be held after the disqualification of the previous potential Winner. In order to receive any Prize, the winning Entrant may be required to complete and return to SPONSOR or its designated agent an Affidavit of Eligibility and a Liability/Publicity Release Form, except where prohibited by law. Failure to return the signed Affidavit and Release may result in forfeiture of the Prize, except where prohibited by law. All Prize awards are subject to verification eligibility as determined by SPONSOR in its sole discretion and in strict compliance with these Official Rules.
All Prizes are subject to the terms and conditions of their issuer(s), including redemption policies and the laws and regulations of the applicable winner's jurisdiction of residence. Limit: one (1) weekly Prize per valid email address. Winners may not substitute, assign or transfer Prizes or redeem Prizes for cash, but SPONSOR reserves the right, at its sole discretion, to substitute a Prize (or any portion thereof) with one of comparable or greater value if Prizes cannot be awarded as described. Further, SPONSOR reserves the right to forfeit or award any unclaimed or leftover Prizes at its sole discretion. Additional restrictions may apply. Please allow 8-10 weeks for delivery of prize.
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8. Request for Names of Prize Winners and Official Rules: For the names of the Prize Winners and/or Official Rules, send a self-addressed stamped envelope to: Breakstone's Taste Test 2011 Sweepstakes c/o Brandmovers, P O Box 94079, Atlanta, GA 30377. All requests for a copy of the Official Rules and the names of Prize Winners must be made by February 1, 2012. Please note on the front left- hand corner of your outer envelope whether you are requesting “Official Rules” or the names of the “Prize Winners.” Vermont residents may omit return postage if requesting a set of Official Rules.
9. SPONSOR: This Promotion is sponsored by Meredith Corporation, having a place of business at 1716 Locust Street, Des Moines, IA 50309
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