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!

While breaded with a spicy cornmeal batter, there’s nothing corny about this delicious white fish filet. It makes a great meal any day of the week.

Breaded Fish Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6

Calories per serving: 320

Fat per serving: 17g

Breaded Fish Recipe

Ingredients

  • 1 1/2 pounds white fish filets
  • 1/3 cup flour
  • 1 egg
  • 1/4 cup water
  • 1/2 cup cornmeal
  • 1 package Simply Organic Gumbo Base Seasoning Mix
  • 1/4 cup vegetable oil

Instructions

  1. 1. Rinse fish and pat dry. Set aside.
  2. 2. Place flour in a flat, shallow pan or on a plate.
  3. 3. Combine egg and water in another flat, shallow pan.
  4. 4. Combine cornmeal and Gumbo Base Seasoning Mix in a third flat, shallow pan.
  5. 5. Lightly coat each filet in flour. Then dredge in egg mixture, followed by seasoned cornmeal mixture.
  6. 6. Heat oil in a large skillet. Fry each filet until golden brown, flipping only once to minimize breakage. If filets are thick, you may choose to bake in a 350 degree oven for about 15 minutes after browning in a skillet.

Notes

To help mitigate any strong fish flavor, marinade fish filets in milk before breading.

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Simple and sweet, this large recipe can serve a crowd. Your family and/or guests will love the seasonal spices and the comfort of a belly-warming dessert.

Apple Cranberry Cobbler With Spiced Whipped Cream Recipe

Prep Time: 30 minutes

Cook Time: 50 minutes

Serving Size: 18

Calories per serving: 290

Fat per serving: 13g

Apple Cranberry Cobbler With Spiced Whipped Cream Recipe

Ingredients

  • 8 cups peeled, cored and chopped apples
  • 10 ounces cranberries, thawed and drained, or fresh if available
  • 1/4 cup Organic Valley Salted Butter, cubed (1/2 stick)
  • 1/2 cup sugar
  • 2 cups rolled oats (quick-cooking type)
  • 2 cups all-purpose flour (or spelt flour)
  • 1/2 teaspoon baking powder
  • 1 tablespoon Simply Organic Vanilla Extract
  • 1 tablespoon Simply Organic Cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon Simply Organic Nutmeg
  • 1/4 teaspoon sea salt
  • 1/3 cup maple syrup (Maple Valley Brand)
  • 1/2 cup Organic Valley Reduced Fat Milk 2% Milk Fat
  • Whipped Topping:
  • 1 pint Organic Valley Heavy Whipping Cream
  • 3/4 teaspoon Simply Organic Cinnamon
  • 1 teaspoon Simply Organic Vanilla Extract
  • 1/4 cup sugar

Instructions

  1. Preheat oven to 375 degrees.
  2. Round up some assistants and prepare tart apples such as Granny Smith, Cortland, or your family's favorite heirloom variety. Thaw and drain frozen cranberries, or wash and pat dry fresh berries. Toss cranberries and apples together into a 9x13-inch glass baking dish.
  3. In a medium-sized mixing bowl, using a pastry cutter or two knives, blend together to resemble a coarse meal: Organic Valley Salted Butter, sugar, quick rolled oats, flour, baking powder, vanilla extract, spices, and sea salt.
  4. Stir in maple syrup and milk. The topping mixture will become somewhat sticky. Drop the cobbler mixture by the spoonfuls onto the apple/cranberry compote and pat down slightly. Sprinkle with sugar, if desired. Bake for 45 to 60 minutes, or until apples are soft and topping has become golden.
  5. Whip cream with cinnamon, vanilla, and sugar until stiff. Serve atop warm cobbler and melt into the "comfort zone.

Notes

Apples and cranberries can be prepared up to 2 days prior (sprinkle with lemon juice), if stored in an airtight container and kept in the fridge.

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“Serve this hearty entree with Spanish rice, homemade salsa and tortilla chips,” recommends Lucy Shifton, Wichita, Kansas. Make this in the morning, bake it that evening. A hearty entree.

Mexican Manicotti Recipe

Prep Time: 15 minutes

Yield: 8

Serving Size: 8

Calories per serving: 431

Fat per serving: 20 g

Mexican Manicotti Recipe

Ingredients

  • 1 pound lean ground beef
  • 1 can (16 ounces) refried beans
  • 2-1/2 teaspoons chili powder
  • 1-1/2 teaspoons dried oregano
  • 1 package (8 ounces) uncooked manicotti shells
  • 2-1/2 cups water
  • 1 jar (16 ounces) picante sauce
  • 2 cups (16 ounces) sour cream
  • 1 cup (4 ounces) shredded Monterey Jack or Mexican cheese blend
  • 1/4 cup sliced green onions
  • Sliced ripe olives, optional

Instructions

  1. In a large bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13-in. x 9-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted.
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I didn’t need a special basketball player cookie cutter to shape these sporty cookies—gingerbread men cutters make the team!

Butterscotch Basketball Cookies Recipe

Serving Size: 24 servings

Butterscotch Basketball Cookies Recipe

Ingredients

  • 1 cup butterscotch chips
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • FROSTING:
  • 3/4 cup shortening
  • 1/4 cup water
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons vanilla extract
  • 4 cups confectioners' sugar
  • Paste food coloring

Instructions

  1. In a microwave, melt butterscotch chips; cool for 10 minutes. In a bowl, cream butter and sugars. Add egg, milk and vanilla; mix well. Beat in melted chips. Gradually add flour; mix well. Cover and refrigerate for 1 hour.
  2. On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-1/2-in. gingerbread man cookie cutter and a 3-in. round cutter. Place 2 in. apart on greased baking sheets. Bake at 375° for 5-8 minutes or until edges are lightly browned. Cool for 1 minute; remove to wire racks to cool completely.
  3. For frosting, combine shortening, water, flour and vanilla in a bowl; mix well. Gradually beat in sugar. Place 1 cup frosting in a plastic bag; cut a small hole in corner of bag. Pipe shirt and shorts on players. Fill in outline and smooth with a metal spatula. Tint 1/4 cup frosting black; place in a plastic bag. Pipe lines on round cookies to create basketballs; pipe hair, eyes and noses on players. Tint 1/4 cup frosting red; pipe a mouth on each player. Tint remaining frosting to match team colors of your choice; pipe around shirts and shorts and add a letter on shirts if desired.
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This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food.

Southern-Style Buttermilk Fried Chicken Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 3 hours

Yield: 8

Serving Size: 8

Southern-Style Buttermilk Fried Chicken Recipe

Ingredients

  • 2 cups buttermilk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 whole chicken, cut into pieces
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 5 cups vegetable oil for frying

Instructions

  1. Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
  2. When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  3. Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
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The crunchy oat topping adds an extra dimension to this delicious apple pie. Try using Golden Delicious, Jonagold, or Granny Smith apples for this pie.

Dutch Apple Pie with Oatmeal Streusel Recipe

Yield: 1 Pie

Dutch Apple Pie with Oatmeal Streusel Recipe

Ingredients

  • 1 (9 inch) pie shell
  • 5 cups apples - peeled, cored and sliced
  • 2 tablespoons all-purpose flour
  • 2/3 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons butter
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 3/4 cup rolled oats
  • 1 teaspoon lemon zest
  • 1/2 cup butter

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
  2. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
  3. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
  4. Bake in preheated oven for 10 minutes.
  5. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
  6. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.
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Nutmeg and cayenne are the secret ingredients to Rachael’s decadent macaroni and cheese. Top the casserole dish with more cheese and bake until bubbling and slightly browned.

Macaroni and Cheddar Cheese Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 entree servings, 8 side serv

Macaroni and Cheddar Cheese Recipe

Ingredients

  • 1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups whole or 2 percent milk
  • 3 cups shredded white cheddar cheese
  • 1/2 teaspoon nutmeg, ground or freshly grated
  • 1/4 teaspoon ground cayenne pepper, a couple pinches
  • Salt
  • 1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Instructions

  1. Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
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A chocolate version of the Mexican Wedding Cookie. Made these for an “international” party. Very nice texture, light and crumbly.

Chocolate Mexican Wedding Cookies Recipe

Yield: 16

Serving Size: 16

Chocolate Mexican Wedding Cookies Recipe

Ingredients

  • 1 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 cup ground pecans
  • 1/2 cup German sweet chocolate, grated
  • 3/4 teaspoon ground cinnamon
  • 1 pinch salt
  • 1/2 cup confectioners' sugar
  • 1/4 cup German sweet chocolate, grated

Instructions

  1. In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
  2. In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
  3. Gradually add the dry ingredients to the creamed mixture.
  4. Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
  5. Preheat oven to 325 degrees F (180 degrees C).
  6. Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
  7. For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.
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Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad–it’s the best!

Pesto Chicken Florentine Recipe

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 4

Serving Size: 4

Pesto Chicken Florentine Recipe

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry Alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated Romano cheese

Instructions

  1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  2. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
  3. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
  4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.
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Kids can’t have enough of this mouth-watering chocolate cake. It is much lighter than a traditional cake or brownie.

Rich Chocolate Snack Cake Recipe

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 12

Serving Size: 12

Calories per serving: 290

Fat per serving: 9 g

Rich Chocolate Snack Cake Recipe

Ingredients

  • 2 eggs plus 2 egg whites
  • 2/3 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 ounces semisweet chocolate, melted
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 cups frozen vanilla yogurt

Instructions

  1. In a bowl, beat eggs and egg whites. Add the applesauce, oil, chocolate and vanilla; mix well. Combine the dry ingredients; gradually add to egg mixture just until combined.
  2. Pour into a 9-in. springform pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Carefully run a knife around edge of pan; remove sides of pan. Cut into wedges; serve with frozen yogurt.
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Lighten up your chicken salad recipe with a tangy, Greek yogurt-based ranch dressing and crisp celery, carrot and red bell pepper. A great sandwich spread is equal parts flavor and consistency.

Ranch Chicken Salad Sandwich Recipe (Mayonnaise – Free)

Prep Time: 15 minutes

Yield: 4

Serving Size: 4

Ranch Chicken Salad Sandwich Recipe (Mayonnaise – Free)

Ingredients

  • 1 cup plain yogurt
  • 2 1/2 tablespoons Simply Organic Ranch Dip Mix Packet
  • 3 cups shredded cooked chicken
  • 1/4 cup diced celery
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced carrot
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon Simply Organic medium grind black pepper
  • 4 whole wheat pita pocket halves

Instructions

  1. In a large bowl, combine yogurt and Simply Organic Ranch Dip Mix. Stir until smooth.
  2. To the same bowl, add the shredded chicken, celery, red pepper, carrot, parsley and black pepper. Stir to combine and refrigerate until ready to serve.
  3. To serve, spoon chicken salad into each of the pita pockets.
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Red-hot candies and canned cherries flavor this memorable dessert.  I love the fact that the rolls don’t have to raise, and delicious too!

Cinnamon Roll Cherry Cobbler Recipe

Prep Time: 30 minutes

Total Time: 1 hour

Yield: 8

Serving Size: 8

Cinnamon Roll Cherry Cobbler Recipe

Ingredients

  • 1 can (14-1/2 ounces) pitted tart cherries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 3 tablespoons red-hot candies
  • CINNAMON ROLL TOPPING:
  • 1-1/2 cups all-purpose flour
  • 6 tablespoons brown sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1 egg, lightly beaten
  • 1/4 cup milk
  • 1 tablespoon butter, softened
  • 1/3 cup finely chopped pecans
  • 1/2 teaspoon ground cinnamon
  • LEMON GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lemon juice

Instructions

  1. Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine the sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8-in. square baking dish.
  2. In a large bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended.
  3. Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14-in. x 10-in. rectangle. Spread with butter; sprinkle with pecans. Combine cinnamon and remaining brown sugar; sprinkle over top.
  4. Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling.
  5. Bake at 400° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine glaze ingredients; drizzle over cobbler.
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