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Showing posts from September 4, 2013

7 days to a leaner you!! free!

Click here for your copy!

7 days to a leaner you!! free!

Click here for your copy!

Free issue to Bridal Guide magazine!

                                                                  Click here to get yours!

Free issue to Bridal Guide magazine!

                                                                  Click here to get yours!

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 Deception by Mona Ingram Romance in Rodney by T.E. Ridener Thriller/Mystery/Action Kindle Books Resurrection of Liberty by Michael L. Wentz Dying For a Change by Kathleen Delaney Allegiance by Derek Blass Murder and Other Distractions by Michael Estrin The Family Bones by Kimberly Raiser Family Secrets by Jamie Hill SILENT by D. M. Mitchell Science Fiction Kindle Books Resurrection of Liberty by Michael L. Wentz The Lost Hero by Marcus Johnson The Gate of the Cat by Andre Norton Return of the Android by Andrew James Walker Mine Tomorrow by William James Briggs Eville’s Most Wanted by Holand Peterson Desolate by Robert Brumm Cooking/Food Kindle Books 23 Zucchini by Lydia Walshin Country Baking Quick Breads and

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 Deception by Mona Ingram Romance in Rodney by T.E. Ridener Thriller/Mystery/Action Kindle Books Resurrection of Liberty by Michael L. Wentz Dying For a Change by Kathleen Delaney Allegiance by Derek Blass Murder and Other Distractions by Michael Estrin The Family Bones by Kimberly Raiser Family Secrets by Jamie Hill SILENT by D. M. Mitchell Science Fiction Kindle Books Resurrection of Liberty by Michael L. Wentz The Lost Hero by Marcus Johnson The Gate of the Cat by Andre Norton Return of the Android by Andrew James Walker Mine Tomorrow by William James Briggs Eville’s Most Wanted by Holand Peterson Desolate by Robert Brumm Cooking/Food Kindle Books 23 Zucchini by Lydia Walsh

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

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 S

FREE PIE WEDNESDAY!

FREE PIE WEDNESDAY!

Back to school time and time to stock up on school supplies!

Buy 2 get 1 Free!! Right now at the  office depot sale , there is a buy 2 get one free deal going on!! Great items such as printer paper, pens, pencils, ink cartridges and more!

Back to school time and time to stock up on school supplies!

Buy 2 get 1 Free!! Right now at the  office depot sale , there is a buy 2 get one free deal going on!! Great items such as printer paper, pens, pencils, ink cartridges and more!

Can't leave alone bars

I  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.

Can't leave alone bars

I  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.