Are you a sea lover? Do you love swimming and your kids too? If yes, then it is essential to know certain precautions for pool safety to make your swimming experience safe..

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Peta Stickers

Activism can be fun and easy, especially with stickers on your side. Stickers are versatile and can be used almost anywhere.

Therefore, PETA is offering FREE Supply of PETA Animal Rights Stickers! Read an article and scrool down to fill out the form to request FREE PETA stickers.

 

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Transitions Trial Decals

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2014 Lighting Magazine

The only national consumer magazine on home lighting is out! Order a FREE Copy of the 2014 Lighting Magazine (a $6.99 value), presented by ALA and Better Homes & Gardens Special Interest Publications.

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Term Limits Sticker

If you’re a supporter of term limits, sign up now to get your FREE Bumper Sticker and show you care.

 

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Go Veggie

Want to experience and share great products and services? Become a BzzAgent! Log in to your account and see if you’ve been invited to join the new BzzCampaign for Go Veggie to receive FREE lactose free and dairy free cheese products.

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Be sure to complete all the surveys so they’ll be able to match you with future campaigns.

 

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This apple-filled side dish will do double duty as a gorgeous centerpiece at your next holiday meal table. Roasted acorn squash are stuffed with a sweet and buttery mixture of apples, nuts and dried cranberries.

Sweet Stuffed Acorn Squash with Apples, Nuts and Cranberries

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serving Size: 4

Sweet Stuffed Acorn Squash with Apples, Nuts and Cranberries

Ingredients

  • 2 small acorn squash, cut in half horizontally
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons light brown sugar
  • 1 small granny smith apple
  • 1 small honeycrisp apple
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 2 pinch sea salt, plus more to taste
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pistachios, plus more for garnish
  • 1/4 cup chopped dried cranberries
  • 1 teaspoon vanilla
  • 1/2 teaspoon poppy seeds
  • honey (for drizzling)

Instructions

  1. For the squash:
  2. Preheat your oven to 350 degrees. In a large glass baking dish add 4
  3. tablespoons of butter. To melt it, just pop into the oven while it preheats.
  4. Slice 1/8 of an inch off the bottoms of each squash half so they will sit flat.
  5. Once the butter is melted, sprinkle the brown sugar evenly on the bottom of the pan. Lay the squash face down (with the “bottom” facing up) so the exposed flesh touches the brown sugar butter mixture in the pan. Bake in your preheated oven for 40-50 minutes or until knife pierces easily.
  6. For the stuffing:
  7. Meanwhile, in a 10-inch skillet, melt the remaining 2 tablespoons of butter. Once melted and hot, add in the diced apples. Sauté for 8-10 minutes until soft, but still firm and textured. Measure and add in the cinnamon, nutmeg, allspice and a couple pinches of sea salt.
  8. Remove stuffing mixture to a medium-sized bowl and add in the chopped walnuts, pistachios and cranberries. Measure and add in the vanilla extract and poppy seeds, toss together until well combined.
  9. To serve:
  10. Invert the baked squash onto a platter or individual plates. Spoon in some of the brown sugar and butter from the baking dish and drizzle it into the center and along the tops of the squash.
  11. Fill the squash centers with the apple filling and top with more chopped pistachios and a drizzle of honey. Serve warm.

Notes

Cinnamon, nutmeg and poppy seeds round out this feast of delectable late fall flavors. Pairs well with poultry, pork and portobello mushrooms.

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Bloons TD 5 App

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P&G Coupon Book

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Small Slurpee Drink

Today, 7-Eleven is offering FREE Small Slurpee Drink.

Download the 7-Eleven App and click on the $ sign to get the mobile coupon. Coupon is located in the Savings section.
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This grand-prize winning poultry recipe will have friends and family coming home for the holidays … with smiles!

Lemon-Roasted Chicken with Root Vegetables Recipe

Prep Time: 25 minutes

Cook Time: 2 hours

Serving Size: 4

Lemon-Roasted Chicken with Root Vegetables Recipe

Ingredients

  • 1 free-range chicken (4-5 pounds)
  • 1 cup orange juice
  • 1 lemon, juiced (reserve lemon halves)
  • 1/2 cup olive oil
  • 4 tablespoons butter, melted
  • 2 teaspoons black pepper
  • 1 teaspoon Simply Organic All Seasons Salt
  • 2 teaspoons garlic powder
  • 3 cloves garlic, pressed
  • 1 large parsnip, peeled, halved and coarsely chopped
  • 1 medium rutabaga, peeled and cubed
  • 1 large carrot, peeled, halved and cut on a bias
  • 1 large onion, peeled and coarsely chopped

Instructions

  1. Preheat oven to 400 degrees.
  2. Wash chicken under cold water and pat dry.
  3. Mix orange juice, lemon juice and olive oil and set aside.
  4. Rub chicken with melted butter over and under skin and inside chicken cavity.
  5. Mix pepper, All Seasons Salt and garlic powder in bowl and massage over and under the skin and inside the chicken cavity. Stuff chicken cavity with juiced lemon halves.
  6. Place chicken in roasting pan. Distribute pressed garlic, parsnip, rutabaga, carrot, and onion evenly around the chicken. Pour orange juice mixture over the chicken and vegetables.
  7. Roast for 1½ to 2 hours, basting and checking. When chicken browns and chicken legs move freely, the chicken is done.
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