Monday, September 28, 2020

Sunday, September 6, 2020

Coupon Fraud!!!

 Back at it again! With Coupon Fraud!

Did you know?

Did you know there was a such 

thing as Coupon Fraud? I didn't 😮

So I've decided to write a post about it!

I found some interesting information!

So here goes! First, some do's and don'ts

of couponing.


Read the fine print. Always make sure

to follow the terms and conditions printed 

on a coupon.


Scan, copy, or print more than 

the allotted number of printable 

coupons a website allows.

Coupons may not be transferred. Do not 

double coupons. Limit one per household.

Did you know?

Did you know that coupon fraud cost companies

 hundreds of millions of dollars a year: that comes 

out of your pocket in the form of pricier products?

Did you know?

Did you know that there is a such a thing as

counterfeit coupons? Consumers can protect 

themselves from counterfeit coupons by never 

paying money for coupons and by using only

coupons from authorized coupon distributors.


 Some signs of coupon scams:

1. Does it sound to good to be true?

2.  Are there claims that there is no 

risks involved?

3. Are there vague and hostile answers 

to your questions?

What is coupon fraud?

Coupon fraud occurs whenever 

someone intentionally uses a coupon

for a product that he/she has not purchased.

Want to know more about coupon fraud go



How is coupon fraud committed?

1. Disregarding the manufacturers stipulations.

2. Disregarding expiration dates.

3. Check for the code. You can go to

and type in the code in the upper right hand corner to verify 

that it is not a copy or hasn't already been redeemed. 


Don't dumpster dive for the Sunday newspaper.

It can be dangerous, and you could be trespassing.

Instead ask friends for extra copies, or buy more 

papers at a dollar store!

Well that's it for now!

Happy Couponing!



Thursday, August 27, 2020

Quick Bread Sticks!!!+Bonus recipe!

 Quick Bread Sticks+ Bonus recipe!!!

Quick Bread Sticks

10 Low-fat refrigerated biscuit dough

1 1/4 c Rice cereal, coarsely crushed

 1/2 ts Salt

 3 tb Skim milk 

1 1/2 tb Grated Parmesan Cheese

Cut each biscuit into thirds. Roll each piece into a 4 inch stick. Combine cereal and salt. Roll each stick in milk and then in cereal. Place on baking sheet and sprinkle with cheese. Bake at 400 degrees for 8-10 minutes or until golden brown. 

Bonus recipe:


1 peach, frozen

 10 blueberries, frozen 

1 cup light (reduced sugar) fat‐free vanilla yogurt, frozen

 1/2 cups 1% milk 

1/2 tablespoons crushed pecan 

1/2 teaspoons salt 

1/4 teaspoons vanilla extract

 Put all ingredients into blender. Blend until smoothie consistency is reached!

Thanks for stopping by!



Easy Cheesy Lemon Bars!!!!

 Easy Cheesy Lemon Bars!!!

1 pk Lemon cake mix

 1 Stick of butter, melted 

1 Egg 

1 pk Lemon frosting mix

 2 Eggs 8 oz Cream cheese, softened

Mix all ingredients for the cake together; do NOT add any ingred- ients to the cake mix as per the box instructions. Pat into the bottom of a 13 x 9 pan. Mix together the frosting mix, eggs, and cream cheese. Pour evenly over cake batter and bake at 350F for 40 minutes

Thanks for stopping by I

hope you come by for

tomorrow's recipe:

Quick Bread Sticks!!!

Thanks for stopping by!



Wednesday, August 26, 2020

Chocolate Truffles!!

 Chocolate Truffles!!

½ Cup unsalted butter 

2 1/3 C confectioner’s sugar 

½ C cocoa 1/4 cup heavy or whipping cream 

1 1/2 teaspoon vanilla Centers: pecan, walnuts, whole almonds or after-dinner mints

 Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.

Thanks for stopping by I

hope you come by for

tomorrow's recipe:

Easy Cheesy Lemon Bars!!!

Thanks for stopping by!



Tuesday, August 25, 2020

Southern Chili Georgia Style!!!

 Southern Chili Georgia Style:

Yield: 1 Servings

 3 lb chuck,cut in chunks 

 3 t oil 1 1/2 c beef broth 

 1 1/2 c chicken broth 

 4 1/2 T ca chile powder 

 4 T gebhardt chili powder 

 1/2 T nm hot chile powder 

 1/2 T chimayo chile powder 

 1/2 T pasilla powder 

 3 1/2 T cumin 

 1 T granulated garlic

 4 t onion powder

 1/2 T brown sugar

 1 t tabasco

 8 oz tomato sauce 

 1/2 c green chiles, Canned 

 1 chopped

 Brown meat and add to chili pot along with broths, tomato sauce, and green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining spices. Cook 1 hr or until meat is tender. Add salt to taste

Thanks for stopping by I

hope you come by for

tomorrow's recipe:

Chocolate Truffles!!

Thanks for stopping by!



Friday, August 21, 2020

Chocolate Mint Mousse!!!(Random recipes week!)

 Welcome back to the final day

 of Random Recipes Week! 

Today you get 2 recipes 

to make up for Monday.

Chocolate Mint Mousse!!!

Chocolate Mint Mousse 

 6 Servings 

 8 oz semisweet chocolate 

 4 egg yolks 

 1/3 c granulated sugar 

 1/3 c white crème de menthe 

 1 1/2 t unflavored gelatin
(1/2 -package)

 2 c heavy cream Fresh mint sprigs for -garnish (optional)

PREPARATION: Chop the chocolate into small pieces and put into a bowl. In a medium saucepan, bring 2 inches of water to a simmer. Remove pan from heat.Set the bowl of chocolate over the hot water, stirring frequently until just melted. Remove bowl from hot water. Cool.

Bring the water in the saucepan back to a simmer. In a large bowl or in the bowl of a standing mixer, combine the egg yolks, sugar, and creme de menthe. Set bowl over simmering water and whisk constantly until egg mixture is slightly thickened, about 3 minutes. Remove bowl from hot water. With mixer on medium speed, whisk the egg mixture until light and cool, about 4 minutes.

In a small saucepan, bring about 1 inch of water to a simmer. Put 1/4 cup of water in a small bowl, sprinkle with gelatin, and let stand until softened, about 2 minutes. Remove pan of simmering water from heat and set bowl of softened gelatin in hot water until gelatin has melted, about 2 minutes.

Whip cream to soft peaks. Whisk gelatin into cool egg mixture, and then divide egg-gelatin mixture evenly between two bowls. Fold 1/2 of the whipped cream into one of the bowls. Stir melted chocolate into second bowl and then fold in remaining whipped cream.

To layer the mousse, divide 1/2 of the Chocolate Mint Mouse between six individual goblets. Spoon all of the mint mousse on top. Make a final layer using the remaining Chocolate Mint Mousse. Refrigerate until set, at least 2 hours.

Recipe can be prepared and refrigerated 1 day ahead.

Recipe #2

Blender Hollandaise:

10 Servings

 4 egg yolks 

 1 1/2 T lemon juice

 1/4 t salt ds cayenne pepper (or white) -pepper 

 1 T water,boiling 1/2 c butter,hot but not brown

Put yolks, lemon juice and seasonings in blender. Heat butter and water separately, taking great care not to burn the butter. Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly. The heat from the boiling water and the hot butter should cook the yolks and create a satin- smooth mixture. Serve immediately or keep warm in a bowl set in another bowl of hot water.

Yields: 1 1/4 cups

Thanks for stopping by!