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!

These are chocolate-covered balls of peanut butter and confectioners’ sugar.

Buckeye Balls II

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 25 minutes

Calories per serving: 204

Buckeye Balls II

Ingredients

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • 6 ounces semi-sweet chocolate chips
  • 2 tablespoons shortening

Instructions

  1. ine a baking sheet with waxed paper; set aside.
  2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
  3. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
  4. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.myfreeproductsamples.com/tips_and_advice/buckeye-balls-ii/

 

Find these and more recipes at www.allrecipes.com

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Dijon-Tarragon Cream Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories per serving: 310

Dijon-Tarragon Cream Chicken

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped fresh tarragon

Instructions

  1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
  2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.myfreeproductsamples.com/tips_and_advice/dijon-tarragon-cream-chicken/

Find these and more recipes at www.allrecipes.com

You’ll want to thank Tim Tebow’s mom, Pam Tebow, for sharing this special family dessert recipe: Peanut butter ice cream pie with a Rice Krispies crust. Yum!
Tebow’s Special Ice Cream Pie Recipe

Prep Time: 15 minutes

Yield: 8

Serving Size: 8

Tebow’s Special Ice Cream Pie Recipe

Ingredients

  • 2-1/2 cups Rice Krispies
  • 1/4 cup plus 3 tablespoons light corn syrup, divided
  • 3 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/4 cup hot fudge ice cream topping
  • 1/4 cup creamy peanut butter
  • 1 quart (4 cups) vanilla ice cream, softened

Instructions

  1. Place Rice Krispies in a large bowl; set aside. In a small saucepan, combine 1/4 cup corn syrup, butter and brown sugar; bring to a boil over low heat, stirring occasionally. Pour over cereal and toss to coat. Immediately press onto the bottom and up the sides of an ungreased 9-in. pie plate.
  2. In a small bowl, mix the ice cream topping, peanut butter and remaining corn syrup until smooth. Carefully spread half of the mixture over bottom of crust; freeze until firm, about 20 minutes. Reserve remaining chocolate mixture for topping; cover and refrigerate.
  3. Spoon ice cream into crust; spread evenly. Freeze, covered, for 1-1/2 hours or until firm.
  4. Remove pie from the freezer 10 minutes before serving. In a microwave-safe dish, microwave reserved chocolate mixture on high for 15-20 seconds or until pourable; drizzle over pie.

Notes

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.myfreeproductsamples.com/tips_and_advice/tebows-special-ice-cream-pie-recipe/
Find these and more recipes at www.tasteofhome.com

A true comfort food that’s impossible to resist, this main dish is hearty and saucy with flavors that blend so nicely together.

Potato Pork Pie Recipe

Prep Time: 50 minutes

Yield: 6

Serving Size: 6

Calories per serving: 391

Fat per serving: 19 g

Potato Pork Pie Recipe

Ingredients

  • 2 pounds potatoes, peeled and cubed
  • 1/3 cup heavy whipping cream
  • 4 tablespoons butter, divided
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 can (14-1/2 ounces) beef broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 3 tablespoons minced fresh parsley, divided
  • 2-1/2 cups cubed cooked pork

Instructions

  1. Place potatoes in a large saucepan and cover with water; bring to a boil. Cover and cook for 15-20 minutes or until tender. Drain well. Mash potatoes with the cream, 2 tablespoons butter, salt and pepper. Spread 1-1/2 cups of mashed potatoes into a greased shallow 1-1/2-qt. baking dish.
  2. In a large skillet, saute onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in broth, mustard, thyme and 2 tablespoons parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust.
  3. Pipe or spoon remaining mashed potatoes over top. Bake, uncovered, at 375° for 35-40 minutes or until the potatoes are lightly browned. Sprinkle with remaining parsley.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.myfreeproductsamples.com/tips_and_advice/potato-pork-pie-recipe/

Find these and more recipes at www.tasteofhome.com

 

There’s plenty of lemon-lime flavor in this tender cake to please any citrus lover. Plus, it’s a breeze to make.

Lemon-Lime Poppy Seed Cake Recipe

Prep Time: 20 minutes

Total Time: 1 hour

Yield: 12

Serving Size: 12

Calories per serving: 403

Fat per serving: 16 g

Lemon-Lime Poppy Seed Cake Recipe

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/4 cup poppy seeds
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup canola oil
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • GLAZE:
  • 1-3/4 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice

Instructions

  1. In a large bowl, combine the first eight ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.
  2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, combine glaze ingredients until smooth; drizzle over cake.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.myfreeproductsamples.com/tips_and_advice/lemon-lime-poppy-seed-cake-recipe/

Find these and more recipes at www.tasteofhome.com

 

An easy slow cooker recipe for a whole chicken. This is such a simple recipe for something SO good! Serve hot with steamed rice.

Slow Cooker Adobo Chicken

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours, 30 minutes

Yield: 6

Serving Size: 6

Calories per serving: ?254

Slow Cooker Adobo Chicken

Ingredients

  • 1 small sweet onion, sliced
  • 8 cloves garlic, crushed
  • 3/4 cup low sodium soy sauce
  • 1/2 cup vinegar
  • 1 (3 pound) whole chicken, cut into pieces

Instructions

  1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.myfreeproductsamples.com/tips_and_advice/slow-cooker-adobo-chicken/

Find these and more recipes at www.allrecipes.com

These syrup-soaked cakes are made by using a muffin pan for individual-sized servings.

Baby Orange Babas Recipe

Prep Time: 15 minutes

Yield: 9

Serving Size: 9

Baby Orange Babas Recipe

Ingredients

  • 1 package (9 ounces) yellow cake mix
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup orange juice
  • 2 teaspoons finely grated orange peel
  • Whipped topping and maraschino cherries

Instructions

  1. Prepare cake batter according to package directions. Fill greased muffin cups two-thirds full. Bake at 375° for 15 minutes or until a toothpick comes out clean. Cool for 10 minutes.
  2. Meanwhile, in a small saucepan, combine the sugar, water, orange juice and orange peel. Cook and stir over medium heat for 5 minutes until sugar is dissolved.
  3. Invert cupcakes onto a platter; immediately drizzle with hot orange syrup. Freeze for 10 minutes. Serve with whipped topping and cherries.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.myfreeproductsamples.com/tips_and_advice/baby-orange-babas-recipe/

Find these and more recipes at www.tasteofhome.com

In this downsized main dish, ham steaks are marinated in a tasty brown sugar mixture, then grilled to sizzling perfection.

Marinated Ham Steak for 2 Recipe

Prep Time: 15 minutes

Yield: 2

Serving Size: 2

Calories per serving: 395

Fat per serving: 20 g

Marinated Ham Steak for 2 Recipe

Ingredients

  • 1/2 cup unsweetened pineapple juice
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted
  • 1 to 2 teaspoons ground mustard
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 1 fully cooked boneless ham steak (3/4 pound)

Instructions

  1. In a large resealable plastic bag, combine the first six ingredients. Add ham; seal bag and turn to coat. Refrigerate for at least 2 hours, turning occasionally.
  2. Drain and reserve marinade. Grill ham, uncovered, over medium-hot heat for 3-4 minutes on each side, basting frequently with reserved marinade. Cut in half to serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.myfreeproductsamples.com/tips_and_advice/marinated-ham-steak-for-2-recipe/

Find these and more recipes at www.tasteofhome.com

Puree raspberries with buttermilk and freeze  in your ice-cream  maker for a deliciously different type of sherbet.

Raspberry Buttermilk Sherbet

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 4

Serving Size: 4

Ingredients

  • 6 cups raspberries (4 to 5 pints)
  • 1/4 cup 100% grape or apple juice
  • 1 cup superfine sugar
  • 1 1/2 cups buttermilk
  • 1/4 cup heavy cream
  • Salt and freshly cracked pepper

Instructions

  1. Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
  2. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.myfreeproductsamples.com/tips_and_advice/raspberry-buttermilk-sherbet/

Find these and more recipes at www.foodnetwork.com

Store-bought rotisserie  chicken plus pre-cut vegetables mean this stew can come together in only 45 minutes.

Chicken And Dumplings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8

Serving Size: 8

Chicken And Dumplings

Ingredients

  • 1 whole store-bought roast chicken (about 2 pounds)
  • 2 tablespoons vegetable oil
  • 1 container (7 ounces) chopped onions
  • 6 cans (14 ounces) low-sodium chicken broth
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 container (14 ounces) pre-cut carrot sticks, chopped
  • 1 container (14 ounces) pre-cut celery sticks, chopped
  • 1 roll (16.3 ounces) golden buttermilk biscuit dough
  • 1 can (10.5 ounces) condensed chicken gravy

Instructions

  1. Remove skin from chicken and shred meat into large pieces. Set aside.
  2. In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
  3. In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
  4. While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
  5. Skim surface for any scum that has risen to top. Stir in chicken gravy.
  6. With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
  7. Ladle into bowls and serve piping hot.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.myfreeproductsamples.com/tips_and_advice/chicken-and-dumplings/

Find these and more recipes at www.foodnetwork.com

Layer store-bought ice cream sandwiches with strawberry and mint chip or pistachio ice cream to create this layered cake.

Neapolitan Ice Cream Sandwich Cake

Total Time: 4 hours, 25 minutes

Yield: 8

Serving Size: 8

Neapolitan Ice Cream Sandwich Cake

Ingredients

  • 10 3 .5-ounce rectangular vanilla ice cream sandwiches
  • 1 pint strawberry ice cream, slightly softened
  • 1 pint mint chip or pistachio ice cream, slightly softened
  • 1/2 cup finely crushed chocolate wafer cookies (about 12 cookies)
  • Chocolate shell topping, for spreading

Instructions

  1. Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently.
  2. Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. Serve immediately or cover and freeze for up to 2 days.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.myfreeproductsamples.com/tips_and_advice/neapolitan-ice-cream-sandwich-cake/

Find these and more recipes at www.foodnetwork.com

This cheesy, broiled sandwich is hearty enough to serve as a simple dinner.

Chicken Cordon Bleu Sandwiches

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4

Serving Size: 4

Calories per serving: 603

Fat per serving: 31 g

Chicken Cordon Bleu Sandwiches

Ingredients

  • 4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total)
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 4 slices Black Forest ham
  • 8 slices smoked mozzarella
  • 1 baguette
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons dijon mustard
  • 1 bunch watercress or arugula, tough stems removed

Instructions

  1. Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.
  2. Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.
  3. Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.myfreeproductsamples.com/tips_and_advice/chicken-cordon-bleu-sandwiches/

Find these and more recipes at www.foodnetwork.com