Wednesday, September 4, 2013

Free kindle ebooks!

These Kindle ebooks can be read on Kindle Wireless Reading Device, on the PC, and a host of other mobile devices.
These Kindle ebooks are FREE at the time of posting but Kindle prices change frequently. Make sure the balance is $0 before you checkout!
Drama/Fiction Kindle Books
Thriller/Mystery/Action Kindle Books
Science Fiction Kindle Books
Cooking/Food Kindle Books
Religion Kindle Books
Romance Kindle Books
37 more Kindle ebook downloads
Fantasy Kindle Books
History Kindle Books
Biographies/Memoirs Kindle Books
Business Kindle Books
Humor Kindle Books
Children’s/Teen Kindle Books
Horror Kindle Books
Other/Misc Kindle Books
Read More

Save $1 off two EarthBound farm organic avocados!!

                                                    CLICK HERE FOR YOUR COUPON!


I also have some great avocado recipes to share with you as well! 

                                                                         Props and thanks to gimmesomeoven.com
Ingredients
    Enchilada Ingredients:
  • 2 Tbsp. olive oil
  • 1 medium white or yellow onion, peeled and thinly sliced
  • 2 poblano peppers, stemmed and thinly sliced
  • 1 jalapeno pepper, finely diced (remove seeds for less heat)
  • 8-10 (6-inch) flour tortillas
  • 4 cups shredded cooked chicken
  • 2-3 cups Monterrey Jack cheese
  • optional garnish: fresh cilantro, sour cream, and/or shredded cheese
  • Avocado Cream Sauce Ingredients:
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cups chicken broth
  • 3/4 cup sour cream
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 2 California avocados, peeled and pitted
  • 1/2 cup chopped fresh cilantro
  • juice of one lime
Method
To Make The Enchiladas:
Prepare the "Avocado Cream Sauce" as listed below. Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.
In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.
Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.
To Make Avocado Cream Sauce:

Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids -- the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.



Ingredients
  • 2 large Hass Avocados
  • 1 teaspoon lemon juice
  • 1 ½ cups small cubed rustic bread
  • 1 medium tomato, cored, diced
  • 1/3 cup spinach leaves, thinly sliced
  • ¼ cup cooked bacon, chopped
  • 2 tablespoons mayonnaise
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F. Halve the avocados and pit. Brush inside and out with the lemon juice. Place on a parchment lined baking sheet. Set aside.
  2. In a medium bowl add the bread, tomato, spinach, bacon, mayonnaise, salt and pepper. Toss lightly to combine. Fill each avocado half with ¼ of the bread mixture, packing lightly.
  3. Bake for 10-13 minutes, or until the bread stuffing begins to brown. Remove and serve immediately. 
Read More

Can't leave alone bars


made these super yummy bars on labor day for dessert and they were to die for and also super easy! 

  • 1 package white cake mix (regular size)
  • 2 eggs
  • 1/3 cup canola oil
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/4 cup butter, cubed

Directions


  • In a large bowl, combine the cake mix, eggs and oil. Press two-thirds of the mixture into a greased 13x9-in. baking pan. Set remaining cake mixture aside.
  • In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, until chips and butter are melted; stir until smooth. Pour over crust.
  • Drop teaspoonfuls of remaining cake mixture over top. Bake at 350° for 20-25 minutes or until lightly browned. Cool before cutting. Yield: 3 dozen.
Read More
Powered by Blogger.

Follow Me on Face Book -Daily Freebies Posted!

Friend Blog Award!

Friend Blog Award!

Check out the mom blogs!

Check out the mom blogs!

One Lovely Blog Award! Thanks!

One Lovely Blog Award! Thanks!

Follow by Email

Golden Heart Award! Thanks!

Golden Heart Award! Thanks!

Blog Awards!

Blog Awards!
Thank You So Much!

Follow Me on Twitter!

Follow frugalsouthern on Twitter

Search This Blog

Follow me to save money on Pinterest

Follow Me on Pinterest

Foodie blogger