Freebie Tips and Advice

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Ree’s adorable key lime pies round out a filling barbecue and, best of all,  come together in three easy layers. Simply spread homemade lime curd atop buttery graham cracker crust, then add a dollop of fresh whipped cream. Lime zest is the perfect garnish.

Individual Key Lime Pies

Prep Time: 40 minutes

Cook Time: 10 minutes

Yield: 12

Serving Size: 12

Individual Key Lime Pies

Ingredients

  • Lime Curd:
  • 1 cup lime juice
  • 2 cups sugar
  • 2 sticks unsalted butter
  • 14 eggs
  • Crust Layer:
  • 1/3 cup sugar
  • 12 whole graham crackers
  • 1/3 cup unsalted butter, melted
  • Topping:
  • 1 1/2 cups whipping cream
  • 1/2 cup powdered sugar
  • Lime zest, for garnish

Instructions

  1. For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge.
  2. For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine.
  3. For the topping: Whip the cream with the sugar until stiff.
  4. To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.
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Fresh pineapple brings a fun sweet flavor to this ham and cheese pizza that’s great when grilled.

Grilled Hawaiian Pizza

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4

Serving Size: 4

Calories per serving: 832

Fat per serving: 48 g

Grilled Hawaiian Pizza

Ingredients

  • 1 pound prepared pizza dough, at room temperature, halved
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups diced pineapple (from about 1/2 pineapple)
  • 1 bunch scallions, cut into 1-to-2-inch pieces
  • 1/4 pound deli-sliced ham
  • 3/4 cup shredded white cheddar cheese (about 3 ounces)
  • 3/4 cup shredded muenster cheese (about 3 ounces)

Instructions

  1. Preheat a grill to medium. Shape each piece of pizza dough into a ball. Drizzle 1 tablespoon olive oil on each of 2 rimmed baking sheets, place 1 dough ball on each baking sheet and turn to coat in the oil.
  2. Place a metal cooling rack upside down on the grill perpendicular to the grill grates (or use a grill basket); brush the rack with the remaining 1 tablespoon olive oil. Working in batches, grill the pineapple, scallions and ham, turning as needed, until lightly charred, 5 to 8 minutes per batch; transfer to a plate as each batch is done. Cut the ham slices in half, if desired. Using tongs, remove the cooling rack from the grill.
  3. Pat and stretch or roll each dough ball into an approximately 8-by-12-inch oval. Carefully place each piece of dough directly on the grill and cook until marked and golden, about 5 minutes. Flip the crusts and top evenly with the cheese, ham, scallions and pineapple. Continue grilling until the cheese melts and the crust is cooked through, about 6 more minutes. (If the crust is browning too quickly, slide the pizzas to the outer edge of the grill.) Transfer the pizzas to a cutting board and cut into pieces.
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People are often surprised to learn that carrots are the main ingredient in this tasty dessert. It’s a different twist!

Pecan-Topped Carrot Pie Recipe

Prep Time: 35 minutes

Yield: 6-8

Serving Size: 6-8

Pecan-Topped Carrot Pie Recipe

Ingredients

  • 4 cups sliced fresh carrots
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Dash salt
  • 1 unbaked pastry shell (9 inches)
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter, melted

Instructions

  1. Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool.
  2. Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling.
  3. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.
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Balsamic vinegar adds a subtle sweetness to the onions and peppers that top these tasty tilapia fillets. A sprinkle of blue cheese brings the whole dish together.

Balsamic Baked Tilapia

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

Serving Size: 4

Calories per serving: 329

Balsamic Baked Tilapia

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, halved and sliced
  • 1 red bell pepper, chopped
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
  • 2 (8 ounce) fillets tilapia fillets
  • 2 teaspoons olive oil
  • 1 cup crumbled blue cheese
  • 4 cups mixed salad greens

Instructions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes. Stir balsamic vinegar into the vegetables; season with salt and pepper.
  3. Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.
  4. Bake in preheated oven until fish flakes easily. Serve atop salad greens.
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Sometimes, for a lighter take, we make the lime topping for this fast-fixing summer treat with a reduced-fat whipped topping.

Crunchy Lime & Berry Parfaits Recipe

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 8

Serving Size: 8

Calories per serving: 258

Fat per serving: 11 g

Crunchy Lime & Berry Parfaits Recipe

Ingredients

  • 1 cup coarsely crushed pretzels
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup confectioners' sugar
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons grated lime peel
  • 1-1/3 cups sliced fresh strawberries
  • 1-1/3 cups fresh raspberries
  • 1-1/3 cups fresh blueberries

Instructions

  1. In a small bowl, combine the pretzels, sugar and butter; press into a greased 9-in. square baking pan. Bake, uncovered, at 350° for 8-10 minutes or until lightly browned. Set aside.
  2. In a large bowl, combine the whipped topping, confectioners' sugar, lime juice and peel. In another bowl, combine the berries. Break pretzel mixture into small pieces.
  3. Spoon 2 tablespoons lime mixture into each of eight parfait glasses. Layer each with 1 tablespoon pretzel pieces and 1/2 cup berries. Top each with remaining lime mixture and pretzel pieces. Serve immediately.
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What do you get when you combine a jalapeno popper and a great burger? This fantastic recipe! It takes the classic components of a popper and encases them in a juicy patty, for a burst of flavor in every bite.

Jalapeno Popper Burgers

Prep Time: 30 minutes

Yield: 4

Serving Size: 4

Calories per serving: 879

Fat per serving: 58 g

Jalapeno Popper Burgers

Ingredients

  • 3 jalapeno peppers, halved lengthwise and seeded
  • 1 teaspoon olive oil
  • 6 bacon strips, cooked and crumbled
  • 1 package (3 ounces) cream cheese, softened
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • 2 pounds ground turkey or beef
  • 4 slices pepper Jack cheese
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 1 large tomato, sliced
  • 3/4 cup guacamole

Instructions

  1. Brush jalapenos with oil. Grill, covered, over medium heat for 3-5 minutes or until tender, turning occasionally. When cool enough to handle, finely chop. In a small bowl, combine the bacon, cream cheese and jalapeno until blended.
  2. In a large bowl, combine the garlic, salt, lemon-pepper, pepper and paprika. Crumble beef over mixture and mix well. Shape into eight thin patties. Spoon bacon mixture onto center of four patties; top with remaining patties and press edges firmly to seal.
  3. Grill burgers, covered, over medium heat or broil 4 in. from heat for 6-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top with pepper Jack cheese. Cover and cook 1-2 minutes longer or until pepper Jack cheese is melted.
  4. Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and guacamole.

Notes

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Dessert is individual molten chocolate cakes. They’re simple and elegant, and they bake in under 10 minutes in a standard muffin pan.

Molten Chocolate Cakes With Sugar-Coated Raspberries

Yield: 8

Serving Size: 8

Calories per serving: ?494

Molten Chocolate Cakes With Sugar-Coated Raspberries

Ingredients

  • 1 cup unsalted butter or unsalted margarine*
  • 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
  • 5 large eggs
  • 1/2 cup sugar
  • Pinch of salt
  • 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
  • 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
  • Garnish:
  • 1 (6 ounce) container raspberries, barely moistened and rolled in about
  • 1/2 cup sugar right before serving

Instructions

  1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
  2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
  3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
  4. Top each with sugared raspberries and serve immediately.

Notes

Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.)

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This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips.

Annie’s Fruit Salsa and Cinnamon Chips

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: 10

Serving Size: 10

Calories per serving: 312

Annie’s Fruit Salsa and Cinnamon Chips

Ingredients

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples - peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves, any flavor
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons cinnamon sugar

Instructions

  1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
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Alton adds coffee and rum to his creamy chocolate mousse you won’t taste these two ingredients but they’ll deepen the flavor of the chocolate.

Alton’s Chocolate Mousse

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 6 to 8

Serving Size: 6 to 8

Alton’s Chocolate Mousse

Ingredients

  • 1 3/4 cups whipping cream
  • 12 ounces quality semi-sweet chocolate chips
  • 3 ounces espresso or strong coffee
  • 1 tablespoon dark rum
  • 4 tablespoons butter
  • 1 teaspoon flavorless, granulated gelatin

Instructions

  1. Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
  2. In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
  3. Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
  4. In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
  5. Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
  6. (If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)
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Lightly seasoned lean ground turkey meatloaf muffins made with couscous and lots of grated zucchini, onion, and red bell pepper get a topping of barbecue.

Turkey Veggie Meatloaf Cups

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 20 mini meatloaf cups

Serving Size: 20

Calories per serving: 119

Turkey Veggie Meatloaf Cups

Ingredients

  • 2 cups coarsely chopped zucchini
  • 1 1/2 cups coarsely chopped onions
  • 1 red bell pepper, coarsely chopped
  • 1 pound extra lean ground turkey
  • 1/2 cup uncooked couscous
  • 1 egg
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 cup barbecue sauce, or as needed

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
  2. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
  3. Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
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Whenever you’re in need of a quick dessert, whip these up with vanilla wafer cookies and whatever frozen yogurt you have in the freezer.

Mini Ice Cream Sandwiches

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4

Serving Size: 3 ice cream sandwiches

Calories per serving: 220

Fat per serving: 8 g

Mini Ice Cream Sandwiches

Ingredients

  • 1/2 cup light vanilla ice cream or frozen yogurt, softened at room temperature
  • 24 vanilla wafer cookies (11/2 inches in diameter)
  • 1 ounce dark or bittersweet chocolate (60% to 70% cocoa solids), finely chopped

Instructions

  1. Line a shallow storage container with wax paper. Put a small scoop of ice cream (about 2 teaspoons) on a cookie and top with another cookie. Roll the ice cream sandwich in the chopped chocolate so the chocolate adheres to the ice cream. Place in the wax paper-lined container. Repeat with the remaining ingredients until you have 12 ice cream sandwiches.
  2. Cover and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.
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A marinade made with honey, soy sauce, pepper, and garlic puts a sweet coating on chicken pieces in this honey chicken shish kabob. Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)

Yummy Honey Chicken Kabobs

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 30 minutes

Yield: 12

Serving Size: 12

Calories per serving: 178

Yummy Honey Chicken Kabobs

Ingredients

  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 cloves garlic
  • 5 small onions, cut into 2 inch pieces
  • 2 red bell peppers, cut into 2 inch pieces
  • skewers

Instructions

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
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