Freebie Tips and Advice

Ever feel lost in the free samples and coupon world? Well here are some free tips and advice that we hope will help you during your journey!

Mexican Hot Chocolate Cookies

by MFPS Team on May 4,2015 - Comments Off

Bite into a crispy, chewy, spicy but mild chocolate cookie reminiscent of the classic Mexican hot chocolate drink.

 

Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies

Ingredients

  • 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)

Instructions

  1. 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. 2. In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
  3. 3.Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
  4. 4.Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on lined cookie sheets.
  5. 5.Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.
http://www.myfreeproductsamples.com/tips_and_advice/mexican-hot-chocolate-cookies/

You can find this and more recipes at bettycrocker.com

Fiesta Chicken Quesadillas

by MFPS Team on May 4,2015 - Comments Off

Celebrate Cinco de Mayo with authentic Mexican recipes. Here is a Fast-to-fix quesadillas bursting with chicken, peppers and cheese. 

 

Fiesta Chicken Quesadillas

Fiesta Chicken Quesadillas

Ingredients

  • 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

Instructions

  1. 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.
  2. Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.
http://www.myfreeproductsamples.com/tips_and_advice/fiesta-chicken-quesadillas/

You  can find this and more  Cinco de Mayo  recipes at bettycrocker.com

10 Free Pampers Gift To Grow Points

by MFPS Team on May 3,2015 - Comments Off

 

pampers-rewards-points

Just log in to your Pampers[.com] account, earn 10 FREE Points when you scroll down and click on the “I’ve read it” button at the bottom of the article.

 

Make sure to check out the My Free Product Samples Facebook and Twitter pages. If you are looking for more Freebies then head over to the Freebies sample tab or CLICK HERE

 

Chocolate Custard Cups

by MFPS Team on May 3,2015 - Comments Off

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.

Enjoy!

Chocolate Custard Cups

Chocolate Custard Cups

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.
http://www.myfreeproductsamples.com/tips_and_advice/chocolate-custard-cups/

 

 

Campbell’s® Slow-Cooker Chicken and Dumplings

by MFPS Team on May 3,2015 - Comments Off

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.

 

Campbell’s® Slow-Cooker Chicken and Dumplings

Campbell’s® Slow-Cooker Chicken and Dumplings

Ingredients

  • 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

Instructions

  1. Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
  2. Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
  3. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
  4. 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.
http://www.myfreeproductsamples.com/tips_and_advice/campbells-slow-cooker-chicken-and-dumplings/

You can find this and more recipes at allrecipes.com

 

Chocolate-Peanut Butter Parfaits

by MFPS Team on May 1,2015 - Comments Off

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.

Chocolate-Peanut Butter Parfaits

Chocolate-Peanut Butter Parfaits

Ingredients

  • 1 c. heavy (whipping) cream
  • 0.75 c. peanut butter chips
  • 1.50 c. prepared chocolate pudding
  • Garnish: whipped cream and peanut butter chips

Instructions

  1. 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.
  2. Beat with mixer just until soft peaks form (don't overbeat).
  3. 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.
  4. 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.
http://www.myfreeproductsamples.com/tips_and_advice/chocolate-peanut-butter-parfaits/

Find this and more recipes at http://www.womansday.com/

 

 

Chicken Bacon Ranch Enchiladas

by MFPS Team on May 1,2015 - Comments Off

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.

Chicken Bacon Ranch Enchiladas

Chicken Bacon Ranch Enchiladas

Ingredients

    For Enchiladas
  • 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)
  • For Sauce
  • 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
  • Garnishes, as desired
  • Chopped fresh cilantro
  • Chopped fresh tomatoes
  • Chopped red onion

Instructions

  1. 1.Heat oven to 375°F. Lightly grease 13x9-inch (3-quart) baking dish and 8-inch square (2-quart) baking dish.
  2. 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. 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. 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. 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. 6. Bake about 20 minutes until cheese is melted and sauce is bubbling. Cool 5 minutes before serving with garnishes.
http://www.myfreeproductsamples.com/tips_and_advice/chicken-bacon-ranch-enchiladas/

You can find this recipe an more at Betty Crocker.com

Teacher Appreciation Week Gift Ideas

by MFPS BP on Apr 30,2015 - Comments Off

Teacher Appreciation Week

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!

1) A Dishwasher-Safe Glittery Apple Mug

Apple-glitter-mug-homemade-teacher-gift-idea

Craft Credit: Club Chica Circle

 2) Easy Teacher Gift: Essentials Kit

Easy Teacher Gift: Essentials Kit

Craft Credit: Hi Sugar Plum Blog

3) School Supply Cake

School Supply Cake

Craft Credit: What’s Scrapping

4) Key Ring & Printable Gift Bag

Key & Gift Bag

Craft Credit: Skip to My Lou

5)  Bees Knees Teacher Gift

Craft Credit: Skip to My Lou

Craft Credit: Skip to My Lou

6) Crayon Candy Dish

Craft Credit: Two Sisters Crafting

Craft Credit: Two Sisters Crafting

7) A Simple Candy Teacher Appreciation Gift

Craft Credit: B-Inspired Mama

Craft Credit: B-Inspired Mama

8) Teacher Appreciation Gift with a Printable Card

Craft Credit: The Diary of Dave's Wife

Craft Credit: The Diary of Dave’s Wife

9) Sweet & Uh-Mason Teacher Gift

Craft Credit:

Craft Credit: Lil Luna

10) Teacher Appreciation Door Sign

Craft Credit: Crafty Sisters

Craft Credit: Crafty Sisters

Thank you teachers for all that you do!

Visit our Pinterest for more Teacher Appreciation Gift Ideas!

Raisin Pecan Oatmeal Cookies

by MFPS Team on Apr 30,2015 - Comments Off

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.

 

Raisin Pecan Oatmeal Cookies

Raisin Pecan Oatmeal Cookies

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
  3. 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.
  4. 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.
  5. 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
http://www.myfreeproductsamples.com/tips_and_advice/raisin-pecan-oatmeal-cookies/

 

Find these and more recipes at Food Network.com.

Chocolate Peanut Butter Thumbprint Cookies

by MFPS Team on Apr 29,2015 - Comments Off

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.

Chocolate Peanut Butter Thumbprint Cookies

Chocolate Peanut Butter Thumbprint Cookies

Ingredients

  • Ingredients
  • 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
  • For Filling
  • 3/4 cups semisweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
http://www.myfreeproductsamples.com/tips_and_advice/chocolate-peanut-butter-thumbprint-cookies/

 

You can find this and more recipes at Foodnetwork.com

Shrimp Scampi with Linguini

by MFPS Team on Apr 29,2015 - Comments Off

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:

Shrimp Scampi with Linguini

Shrimp Scampi with Linguini

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
http://www.myfreeproductsamples.com/tips_and_advice/shrimp-scampi-with-linguini/

 

You can find this and more recipes at Foodnetwork.com

 

Classic Blueberry Pie

by MFPS Team on Apr 28,2015 - Comments Off

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:

Classic Blueberry Pie

Classic Blueberry Pie

Ingredients

  • Ingredients
  • For Pastry:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water
  • For Filling
  • 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

Instructions

  1. 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. 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. 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. 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. 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.
http://www.myfreeproductsamples.com/tips_and_advice/classic-blueberry-pie/

Easy Broccoli Quiche

by MFPS Team on Apr 28,2015 - Comments Off

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.

 

Easy Broccoli Quiche

Prep Time: 20 minutes

Cook Time: 30 minutes

Easy Broccoli Quiche

Ingredients

  • 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

Instructions

  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
  4. 4. Bake in preheated oven for 30 to 50 minutes, or until center has set.
http://www.myfreeproductsamples.com/tips_and_advice/easy-broccoli-quiche/

Waffle-and-Strawberry Trifle

by MFPS Team on Apr 27,2015 - Comments Off

Make your own creamy pudding with some frozen waffles.  The rich flavor and silky texture are worth the extra effort.

Waffle-and-Strawberry Trifle

Waffle-and-Strawberry Trifle

Ingredients

  • 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

Instructions

  1. 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).
  2. 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.
  3. 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).
http://www.myfreeproductsamples.com/tips_and_advice/waffle-and-strawberry-trifle/

 

Find this and more recipes at delish.com

Skillet Penne and Sausage

by MFPS Team on Apr 27,2015 - Comments Off

Here is a creamy, savory, packed pasta with veggies and sausage which is great for busy weeknights.

Skillet Penne and Sausage

Skillet Penne and Sausage

Ingredients

  • 1 tablespoon olive oil
  • 14-16 oz fully cooked smoked sausage
  • 1/2 cup diced onion
  • 1 (12 oz) package Green Giant™ frozen garden vegetable medley
  • 2 1/2 cups chicken broth
  • 1/2 cup milk
  • 8 oz dry penne
  • salt and pepper
  • 1/2 cup grated parmesan cheese
  • chopped parsley

Instructions

  1. 1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and onion and cook until browned and softened, about 3-5 minutes. Add in the Green Giant Vegetables, chicken broth and milk, then stir in the penne.
  2. 2. Cover and cook until the pasta is al dente, about 15 minutes. Stir and season to taste with salt and pepper. Sprinkle the top with parmesan cheese and parsley
http://www.myfreeproductsamples.com/tips_and_advice/skillet-penne-and-sausage/

 

Cheesecake Bunnies

by MFPS Team on Mar 23,2015 - Comments Off

You will need a  premade cheesecake to make this super-easy Easter dessert.

 

Cheesecake Bunnies

Cheesecake Bunnies

Ingredients

  • 1 premade cheesecake, plain
  • 1 package shredded coconut
  • Large marshmallows
  • Pink decorating sugar
  • Small marshmallows
  • Edible googly eyes
  • Large, heart-shaped sprinkles

Instructions

  1. Scoop out large tablespoons of cheesecake and form into 1- to 1½-inch balls.
  2. Roll each cheesecake ball in shredded coconut. Place on waxed-paper-lined baking sheets. Refrigerate for at least 1 hour until firm.
  3. Cut large marshmallows in half diagonally to make 2 ears. Dip the cut sides into pink decorating sugar and place both ears on the top of each bunny. If they don’t stick well, move aside a little of the coconut with a toothpick and press marshmallows down directly onto the cheesecake.
  4. Place a small marshmallow on the back end of each bunny for the tail.
  5. Attach 2 edible googly eyes and a heart-shaped sprinkle nose to each bunny face. Store in refrigerator until ready to serve.
http://www.myfreeproductsamples.com/tips_and_advice/cheesecake-bunnies/

Thanks to Hallmark.com for this recipe.

 

Cheesy Chicks & Hard-boiled Hens

by MFPS Team on Mar 23,2015 - Comments Off

Here is a delightful appetizer for this Easter. Serve up these cute chicks and hens for easy Easter appetizers! Everyone will cluck in admiration at these cute hens. And they’re a great use of boiled eggs.

 

Cheesy Chicks and Hard-Boiled Hens

Cheesy Chicks and Hard-Boiled Hens

Ingredients

    For Cheesy Chicks
  • 2, 8-oz. packages cream cheese
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. lemon zest
  • Salt and pepper
  • 1, 14-oz. can whole black olives
  • 2 cups finely shredded cheddar cheese
  • Round crackers
  • Carrot rounds (for beaks and feet)
  • Whole peppercorns (for eyes)
  • For Hard Boiled Hens
  • 6 eggs
  • Block of cheddar cheese
  • Carrot rounds (for combs and beaks)
  • 12 whole cloves (for eyes)

Instructions

    For Cheesy Chicks
  1. Using a mixer, combine the cream cheese, Worcestershire sauce, lemon zest, and salt and pepper to taste. Refrigerate the mixture for 1 hour.
  2. Drain the can of olives. Using your fingers, cover each olive completely with about 1 tablespoon of the cream cheese mixture and form it into a ball. Refrigerate for another hour.
  3. Before serving, roll each ball of cheese into the finely shredded cheddar cheese to cover.
  4. Place each ball on a round cracker.
  5. Cut pie-shaped wedges from carrot rounds for beaks and feet and press on.
  6. Add black peppercorns for eyes.
  7. For Hard-Boiled Hens
  8. Place eggs in a single layer in saucepan. Cover eggs with cold water by 1 inch. Slowly bring water to a boil over medium heat. Once water has reached a boil, cover and remove from heat.
  9. Let eggs sit in the covered saucepan for 10 to 12 minutes.
  10. Place eggs in a colander or leave in saucepan and run cool water over them to stop the cooking process.
  11. After eggs are cool to the touch, peel. Then, make a slice across the top pointed end of each egg about a third of the way down.
  12. Cut wedges from a large, thin round slice of carrot to create the spiky comb. Slice another carrot round in half for the beak. Make 6 of each.
  13. Insert a half round of carrot into an egg at the bottom of the slice to create the beak. Next,insert the comb into the top of the slice so that at least half the comb is visible. Repeat for all the eggs.
  14. Insert 2 cloves into each egg for the eyes.
  15. For each base, slice a ¼-inch-thick round of cheddar cheese. Make 3 wedge cuts on the circle to create the feet. Place each egg on its feet. If necessary, slice off the very bottom of the eggs so they don’t topple over.

Notes

Makes 20 chicks and 6 hens

http://www.myfreeproductsamples.com/tips_and_advice/cheesy-chicks-hard-boiled-hens/

 

Thanks to Hallmark.com for this recipe.

 

 

 

 

 

10 Free Pampers Gift To Grow Points

by MFPS Team on Mar 11,2015 - Comments Off

 

Pampers

 

Here’s an opportunity to earn 10 FREE Points from Pampers. So if you’re a Pampers Gifts To Grow member, then click on watch and earn on the bottom left side of the video  to get 10 Free Pampers Gifts to Grow Points.

 

CLICK HERE

Kellogg’s Family Rewards – 50 FREE Points

by MFPS Team on Mar 9,2015 - Comments Off
Kellogg

Here’s a new 50 point code you can enter!

Go here and sign-in to your Kellogg’s Family Rewards account, then enter code STPA-TRIC-KSPO-INTS  to snag 50 free points!

CLICK HERE

Some Fun Facts On Leprechaun

by MFPS Team on Mar 5,2015 - Comments Off

Leprechaun1

 

In Irish mythology, a leprechaun is a type of male faerie said to inhabit the island of Ireland. They are a class of “faerie folk” associated in Irish mythology and folklore, as with all faeries, with the Tuatha Dé Danann and other quasi-historical peoples said to have inhabited Ireland before the arrival of the Celts.

 

  • According to legend if a human catches a leprechaun that leprechaun must grant that human three wishes in exchange for his freedom.
  • There are no female leprechauns.
  • Leprechauns are shoemakers. 
  • Some stories say they hide their gold coins in a pot at the end of the rainbow. 
  • Did you know that Leprechauns originally wore red! According to the book Legends and Stories of Ireland published in 1831, leprechauns wore red and a cocked (tri-cornered) hat, shoes and buckles. 
  • According to legend Leprechauns dance the Irish jig so much they wear out their shoes.   
  • Some stories about leprechauns say that they are mischievous other stories say they are harmless creatures that keep to themselves.
  • Some legends say leprechaun carry one gold coin for every year they have been alive.
  • Lucky Charms cereal has a leprechaun as a mascot.