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Freebie Tips and AdviceEver 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!
Educators get a FREE Firearm Safety Kit includes Teachers Guide, Safety Pledge and discussion guide are included. Included on the DVD are 4 programs: McGruff the Crime Dog on Gun Safety (K-6), It’s Your Call: Playing It Safe Around Guns (6-9), Firearm Safety Depends On You (all ages), Introduction to Range Safety and Etiquette (all ages). Available in the USA and Canadian only.
Find out the facts, request your FREE copy of the booklet, The Truth About Alcohol. Alcohol is a drug. The actual drug classification is a depressant, meaning that it slows down vital bodily functions resulting in delayed reactions, distracted perceptions and unsteady movements. It affect the mind as well reducing the ability to think clearly, rational and impairs judgment. Taken in large doses can cause breathing difficulties, blackouts, unconsciousness, vomiting and even death.
You can request a FREE printed copy of the 2015 Consumer Action Handbook. Use this guidebook to assist with consumer purchases, problems and complaints. Find the private and public consumer contacts at hundreds of companies and trade associations, local state and federal government agencies, national consumer organizations and more! Source US General Services Administration. Also available in Spanish.
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.