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Make Yellowstone your family getaway this year! Start planning your getaway using the FREE Yellowstone Trip Planning Kit. Includes 8 page trip planner, travel information, deals and an e-newsletter. Wildlife is abundatant, take side trips to other local destinations like the Devils Tower National Monument near Gillette, WY as well as Medora ND the gateway to Theodore Roosevelt National Park. Medora is also the home of the Medora Musical and the Pitchfork Steak Fondue!
Here is an easy patriotic recipes for you to try!!
Swirled strawberries, blueberries, and yogurt bring the red, white, and blue to these ice pops.
- 1/2 pound strawberries, hulled and quartered (1 1/2 cups)
- 1/4 cup sugar
- 1/2 pound blueberries (1 1/2 cups)
- 1 1/4 cups low-fat plain yogurt
- In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).
You can find this and more patriotic recicpes at Marthastewart.com
Here is goey cheese-stuffed burger that is perfect for a cookout.
The gooey filling for these juicy burgers was inspired by the Mexican dip chile con queso, made with melted cheese and roasted chiles.
- 4 chiles—2 Anaheims and 2 jalapeños
- Extra-virgin olive oil
- 1 large garlic clove, unpeeled
- 4 ounces shredded Monterey Jack cheese
- Salt and freshly ground pepper
- 1 1/2 pounds ground beef
- 4 kaiser rolls, split
- Lettuce leaves, sliced onion and tomato, mayonnaise and ketchup, for serving
- 1. Light a grill. Rub the chiles with olive oil. Thread the jalapeños and garlic onto a skewer and grill until charred all over. Using tongs, repeat with the Anaheims. Peel the chiles and discard the stems and seeds. Peel the garlic. Chop the chiles and garlic and transfer to a bowl. Fold in the cheese and season with salt and pepper.
- 2. Cut eight 6-inch squares of wax paper; divide the beef among them. Pat each portion into a 5-inch round, a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal. Flatten the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the cut sides of the rolls with oil.
- 3. Lightly oil the grate. Grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Toast the kaiser rolls. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.
You can find this and more recipes at foodandwine.com
Bite into a crispy, chewy, spicy but mild chocolate cookie reminiscent of the classic Mexican hot chocolate drink.
- Reynolds™ Parchment Paper
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter or margarine
- 1 tablet Mexican hot chocolate drink mix (from 19-oz package)
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1 egg
- 1 cup miniature semisweet chocolate chips (6 oz)
- 1. Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In small bowl, mix sugar and cinnamon; set aside.
- 2. In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
- 3.Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
- 4.Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on lined cookie sheets.
- 5.Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.
You can find this and more recipes at bettycrocker.com
Celebrate Cinco de Mayo with authentic Mexican recipes. Here is a Fast-to-fix quesadillas bursting with chicken, peppers and cheese.
- 4 (8-inch) fat-free flour tortillas
- Cooking spray
- 1 cup chopped cooked chicken
- 1/2 cup thin red bell pepper strips
- 1/4 cup thin green bell pepper strips
- 1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
- 1 tablespoon sliced green onion (1 medium)
- 1/2 cup Old El Paso™ Thick 'n Chunky salsa
- Heat oven to 450°F. Line 15x10x1-inch pan with foil. Spray both sides of each tortilla lightly with cooking spray. Place 2 tortillas on foil-lined pan. Sprinkle each with half of the chicken, bell pepper strips, cheese and green onion. Top with remaining 2 tortillas.
- Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.
You can find this and more Cinco de Mayo recipes at bettycrocker.com
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Here is a chocolate custard recipe to celebrate National Chocolate Custard Day.
The custards are based on French pots de creme (“potted custards”), which are baked in individual cups or ramekins. These can be made ahead of time and refrigerated.
- 1 1/2 cups half-and-half
- 1 teaspoon pure vanilla extract
- 3 large egg yolks
- 1/4 cup sugar
- Pinch of salt
- 3 ounces semisweet chocolate, melted
- Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.
- Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.
- Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).
- Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.
Enjoy dinner tonight with this classic Campbell’s® Slow-Cooker Chicken and Dumplings which slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce made with Campbell’s® Condensed Cream of Chicken Soup, to be topped with tender dumplings made easy with baking mix.
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- 2 medium Yukon Gold potatoes, cut into 1-inch pieces
- 2 cups whole baby carrots
- 2 stalks celery, sliced
- 2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 cup water
- 1 teaspoon dried thyme leaves, crushed
- 1/4 teaspoon ground black pepper
- 2 cups all-purpose baking mix
- 2/3 cup milk
- Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
- Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
- Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
- Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
You can find this and more recipes at allrecipes.com
Today’s is National Chocolate Parfait Day!! Order a parfait in France and you’ll get frozen custard, lightened with whipped cream. In Britain and the U.S., a parfait is the layered treat we’ve come to love.
Creamy parfaits are perfect for any time of the day. Try one with fresh fruit and yogurt for breakfast or with decadent chocolate and whipped cream for dessert.
This lush dessert layers peanut butter cream with whipped cream and chocolate pudding—a simple and crave-worthy combination for all ages.
- 1 c. heavy (whipping) cream
- 0.75 c. peanut butter chips
- 1.50 c. prepared chocolate pudding
- Garnish: whipped cream and peanut butter chips
- Heat 1?2 cup cream in a medium glass bowl in microwave until steaming hot. Add chips; stir with a whisk until melted and smooth. Whisk in remaining cream. Refrigerate until cold.
- Beat with mixer just until soft peaks form (don't overbeat).
- Spread 1 heaping Tbsp peanut butter mousse into bottom of each of 8 small (about 1?2 cup capacity) stemmed glasses. Spread with 1 heaping Tbsp chocolate pudding. Repeat layers once. Garnish and serve, or cover and refrigerate (without garnish) up to 1 day.
- Different Takes: Replace peanut butter chips with butterscotch chips. Instead of layering in glasses, spoon alternating dollops into small dessert bowls, then swirl mixtures together with the tip of a knife. Sprinkle crumbled chocolate wafer cookies between layers and on top.
Find this and more recipes at http://www.womansday.com/
Here is a variation on Enchiladas that you can try for weeknight dinners. Put a creamy, bacon-filled twist on chicken enchiladas for a break from a traditional recipe.
- 4 cups shredded deli rotisserie chicken
- 9 slices bacon, crisply cooked and crumbled
- 1 packet (1 oz) ranch dressing & seasoning mix
- 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
- 2 cups shredded Mexican blend cheese (8 oz)
- 20 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 2 tablespoons Gold Medal™ all-purpose flour
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 cup sour cream
- Chopped fresh cilantro
- Chopped fresh tomatoes
- Chopped red onion
- 1.Heat oven to 375°F. Lightly grease 13x9-inch (3-quart) baking dish and 8-inch square (2-quart) baking dish.
- 2. In large bowl, mix chicken, half of the crumbled bacon, 1 tablespoon of the ranch dressing & seasoning mix, the cooking sauce, and 1 cup of the cheese; mix well. Divide mixture among tortillas, and roll up, placing seam side down in baking dishes. Set aside. If you want to freeze the smaller baking dish of enchiladas at this point, cover the baking dish with foil, and label before placing in the freezer. Use within 1 month.
- 3. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil until softened. Add chilies, and cook until most of the liquid from chilies evaporates. Stir in flour. Slowly add chicken broth, stirring constantly to prevent lumps.
- 4. Once broth is incorporated, cook another minute or until slightly thickened. Stir in sour cream and remaining ranch dressing & seasoning mix, and simmer 1 minute.
- 5. Remove from heat, and pour over enchiladas. If baking both baking dishes, pour the sauce over both; otherwise, pour all of it into the 13x9-inch dish. (To make just enough for the smaller pan of enchiladas later, divide the recipe for the sauce in half, ratios in the tips section below). Top with remaining cheese and bacon.
- 6. Bake about 20 minutes until cheese is melted and sauce is bubbling. Cool 5 minutes before serving with garnishes.
You can find this recipe an more at Betty Crocker.com
Happy Teacher Appreciation Week from My Free Product Samples!
Teachers all over the country are being recognized by students and parents for their hard-work and dedication to the teaching profession this week! Teachers often see their job as more than a job. They walk into their classrooms everyday, wanting to help foster a fun, life-long learning experience for their students. Give your teacher recognition this week by giving them a crafty gift that will sure to bring a smile to their face!
Thank you teachers for all that you do!
Today is National Oatmeal Cookie Day. Oatmeal cookies have been around since the 1800’s. The cookies quickly became popular, and by early 1900′s a recipe for the delicious treats appeared on containers of Quaker Oats. Oatmeal cookies are also considered a health food because they are an excellent source of iron and fiber. Just another reason to have an oatmeal cookie today!
Bake oatmeal cookies to celebrate this holiday.
- 1 1/2 cups pecans
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup dark brown sugar, lightly packed
- 1 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 1 1/2 cups raisins
- Preheat the oven to 350 degrees F.
- Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
- Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
- Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely
Find these and more recipes at Food Network.com.
Here is a chocolate filled yummy recipe to pull off a memorable Birthday Party. Fill the classic thumbprint shape with loads of peanuts and chocolate chips baked right into the cookie dough. Fill each print with chocolate and they will set in just 10 minutes.
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/4 cup semisweet chocolate chips, chopped
- 1/4 cup chopped skinless peanuts
- 3/4 cups semisweet chocolate chips
- Preheat oven to 375 degrees F.
- In a mixer with a paddle attachment, cream the butter. Add the sugar and continue creaming, then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix. Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression. Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling.
- To make the filling, over hot water melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes.
You can find this and more recipes at Foodnetwork.com
Today on National Shrimp Scampi Day, we honor the delicious dish of shrimp cooked with butter, garlic, lemon juice and white wine.
Scampi is a culinary name for a kind of small lobster known as Nephrops norvegicus, Norway lobster, Dublin Bay prawn, langoustine or ”true scampi”. The name is often used to loosely describe a style of preparation typical for this lobster.
Here is a recipe you can try today:
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes, optional
- 1 pound shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
You can find this and more recipes at Foodnetwork.com
Our favorite dessert deserves to have its own holiday. Today is National Blueberry Pie Day.
So whether you want to head to your favorite local bakery or make your own tasty blueberry pie today to celebrate National Blueberry Pie Day!
Here is a Classic Blueberry Pie recipe:
- 2 cups Gold Medal™ all-purpose flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening
- 4 to 6 tablespoons cold water
- 3/4 cup sugar
- 1/2 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon ground cinnamon, if desired
- 6 cups blueberries
- 1 tablespoon lemon juice
- 1 tablespoon butter or margarine, if desired
- 1. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- 2.Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- 3.Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- 4.In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- 5.Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
Quiche recipes are great for family breakfasts, brunches and dinners and also a good solution to any meal dilemma from dinner parties, suppers, picnics and even afternoon tea. This Vegetable Quiche is healthy and super easy to make and would look great on the table.
- 2 tablespoons butter
- 1 onion, minced
- 1 teaspoon minced garlic
- 2 cups chopped fresh broccoli
- 1 (9 inch) unbaked pie crust
- 1 1/2 cups shredded mozzarella cheese
- 4 eggs, well beaten
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
- 3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
- 4. Bake in preheated oven for 30 to 50 minutes, or until center has set.
Make your own creamy pudding with some frozen waffles. The rich flavor and silky texture are worth the extra effort.
- 1/3 c. sugar
- 3/4 c. sugar
- 3 tbsp. cornstarch
- 1/8 tsp. fine salt
- 1 1/2 c. whole milk
- 2 c. heavy cream
- 2 large egg yolks
- 2 tbsp. unsalted butter
- 1 tsp. pure vanilla extract
- 2 lb. strawberries, hulled and cut into 1/4-inch slices
- 8 oz. frozen Belgian waffles, toasted and cut into 1 1/2-inch pieces
- Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, whisk together 1/3 cup sugar, cornstarch, salt, milk, 1/2 cup cream, and egg yolks. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Pour through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap against surface of pudding to prevent a skin from forming and refrigerate 3 hours (or up to 3 days).
- Toss strawberries with 1/2 cup sugar; let sit until fruit has released some juice, 20 minutes. Using an electric mixer, beat 1 1/2 cups cream and 1/4 cup sugar on medium-high until stiff peaks form, about 2 minutes.
- In a large bowl or trifle dish, layer 1/2 the waffles, strawberries, pudding, and whipped cream; repeat. Cover trifle with plastic wrap and refrigerate at least 2 hours (or up to 1 day).
Find this and more recipes at delish.com