Howdy y’all! Just wanted to let you guys know that the following post is from a new campaign I’m doing with Sara Lee Desserts, as a MOMent Maker.  Compensation & coupons were provided for my time & efforts to create the post but opinions are my own, as always. I LOVE creating a dessert out of something premade for a fast & easy solution that I can share with my boys and with you!

Since this is a MOMent Maker moment, I wanted to include my son’s opinions on what I should do with this Sara Lee Pound Cake sitting in my freezer.  Truett’s most favorite fruit ever is the blueberry.  We had just bought a bag of frozen blueberries so when I asked, “What can we put on top of this pound cake Truett?”.  He replied with “Blueberries!”

Since I wanted to change it up a bit, I decided to toast the pound cake.  Now obviously this is a very decadent dessert thanks to the sugary, blueberry topping and something we’d consider a rare treat in our home but this was a special time, a Sunday where we were all together, which by itself is a rare moment with two older teens.

We had never tried to do this before and let me tell you, it was sooooooo good!  Addicting y’all!!

It’s VERY easy to make and takes about 10 minutes; a great treat to keep on hand for unexpected company!

INGREDIENTS

• 1 Sara Lee Pound Cake
• 1/3 cup of honey
• 3 Tbls of melted butter

Blueberry Glaze Ingredients

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 2 cups fresh or frozen blueberries

DIRECTIONS

I recommend making the glaze first so that it can cool.   Combine sugar and cornstarch in a small saucepan and mix well.   Gradually stir in water.  Crush 1 cup blueberries & keep 1 cup whole; add to sugar mixture.  Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.  Continue to boil about 2-3 minutes.  It will thicken as it sets and cool so don’t worry if it’s not thick.  Cool blueberry glaze.

While your blueberry glaze is cooking, you can start on the toasted pound cake.  Cut pound cake into  1″ thick slices. Melt 3 Tablespoons Butter & stir in 1/3 cup honey; mix well.  Place the cake slice down and brush honey-butter mixture onto the pound cake (both sides) and toast until brown on both sides.  It doesn’t take long at all.

Place pound cake slice(s) on plate and pour blueberry glaze over slices.  Top with whipped cream!

He got tired of me taking photos of him.  He told me to leave him alone and let him eat! LOL

WIN A COUPON

I’ve got 5 Sara Lee Dessert Coupons to giveaway to 5 folks.  The coupon is for one free Sara Lee Dessert, up to $6.00.  To enter:

Required: Leave a comment telling me what dilemmas you have when trying to create special family moments.

Additional optional entry options, leaving each one in a separate comment to count.

• Tweet and/or facebook this post and share with your family & friends.  (DAILY ENTRY) Sara Lee on Twitter | on Facebook and you can find me on Twitter & Facebook too!
• Visit the Sara Lee Desserts website and tell me which dessert is YOUR favorite!

Coupon Giveaway ends on February 4th, at about 10pm CST.  Coupon is valid in the US only.  Sorry guys.  I know I have a lot of Canadian readers:(

A fresh start means fresh ideas and fresh foods.  I’ve been eating healthier with all my meals and breakfast is no exception.  I know most of us buy the instant oatmeal but try making it from scratch next time!  I promise it will taste great and it’s much better for you because it will not have all that sugar.

This is a very good and healthy breakfast which I am trying implement more and more with my all the family but specifically my toddler. Oatmeal is a good source of fiber and is excellent for the heart! There are gazillions of oatmeal variations out there but today I bring you some simple old fashion Banana Nut Oatmeal!

INGREDIENTS:

• 3 c fat-free milk
• 3 TBLS firmly packed brown sugar
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 c Quaker Oats (quick or old fashioned, uncooked)
• 2 medium-size ripe bananas, mashed (about 1c)
• Pecan pieces (optional)
• Dash of Honey:) (optional)

DIRECTIONS:

In saucepan, bring milk, brown sugar, and spices to a gentle boil; stir in your oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally. Remove oatmeal from heat. Stir in mashed bananas and pecans and a dash of honey.

NOTE: The bananas, honey and pecans can be completely optional!! If you just want plain but tasty oatmeal, the cinnamon and nutmeg are quite wonderful.

ENJOY:)

How would you make your oatmeal? Nutrition is so important but don’t forget to get moving!!

Disclosure: I am an official Walmart Mom. Follow me and my fellow Walmart Moms as we share our ideas and tips for a healthier you! Walmart has provided me with compensation and gift card in return for my time & efforts to create this post. My participation in this program is voluntary and my opinions are my own, always have been, always will be.

I made these Honey Sweet Cookies for the cowboy crew the other day at this new ranch we’re working for and they seemed to be a hit, especially with my 2 year old!  Cookies are always hit with working cowboys because they don’t want to over fill themselves but they still want to soothe that sweet tooth.  These are very easy to make and they stay chewy for a long time.  I opted to use the Ghirardelli Chocolate this round and it made the cookies absolutely divine!  This is a new line of all-natural baking products from Ghirardelli and I can’t wait to try the Cacao Extra Bittersweet and the Cacao Unsweetened baking chocolate.

INGREDIENTS:

• 1 1/4 c. flour
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 stick butter (1/2 cup)
• 1/4 c. sugar
• 1/2 c. honey
• 6 oz.  (approx. 1 cup) Ghirardelli Gourmet Semi-Sweet Chocolate Chips (or any kind you prefer)

DIRECTIONS:

Preheat oven to 300′.  In a small bowl combine flour, sod, and salt.  Mix well with a wire whisk and set aside.  In a medium bowl, blend butter, sugar, and honey at medium speed.  Beat until light and soft, then scrape sides of bowl to make sure everything gets blended well.  Add the flour mixture until blended well.  Finally fold in chocolate chips being careful not to over-mix.

Drop dough by rounded teaspoons onto ungreased cookie sheet, 1 1/2″ apart.  Bake for 18 to 20 minutes or until light golden brown.  Immediately transfer cookies to a cool, flat surface.  VIOLA:)  ENJOY!

Alrighty folks..here’s the pictures!  You guys always be sure to let me know if you have made one of my recipes because I love to show some link love!

Instead of using mostly sugar, honey is the replacement.

Here’s the chocolate!

On my new cookie sheet!

VIOLA!  Yummy to the tummy!

Oh, hey. I’m Corrin. You weren’t expecting me, were you? This is my first guest post ever, and I’m super excited because I get to post on a blog that I’m a huge fan of on a topic that I can’t get enough of. Food!

I work in food marketing communications, which means that my clients are national food manufacturers, and I coordinate their brochures, advertising, packaging, and best of all…recipe development! We have a chef on staff who is fabulous at whipping up the best recipes that incorporate our client’s products, plus a food photographer and stylist that make sure we have the best pictures to make the recipes look as scrumptious as they taste.

The recipes that I love the most were developed for a Chicago company known for their vanilla extracts. Now, I don’t get paid enough to run around the internet plugging the company, but I do love their cookbook enough to share my favorite recipe, which just so happens to be the simplest:

Vanilla Honey Butter

• 1/2 cup butter, softened
• 2 tablespoons sifted confectioners’ sugar
• 1 tablespoon honey
• 1 teaspoon pure vanilla extract

Combine all ingredients using an electric mixer until creamy and smoother on muffins, bagels, toast, or just eat with a spoon (the most shameful, and my favorite, way to sample).

If you’d like a super special bottle of vanilla extract that was specially aged for the company’s 100 year anniversary, head on over to my blog and I will send a bottle to the first 12 people that leave a comment on any post using the keyword “vanilla.”

Corrin has a slew of blogs, her most popular being Oh, Hey, a mish-mash of pop culture, product reviews, current events, and daily life. She resides in Chicago with her paramedic husband and miniature wiener dog.