Five Fabulous Finds: Subs, salads and a quart of paint...free!
Filed under: Food, Fantastic Freebies
Here are this week's Five Fabulous Finds from Coupon Cravings, including free subs, salads and even a quart of paint. Plus, get a free frozen yogurt at Pinkberry or a free subscription to Parents magazine.
1) Hungry? Get a free sub at Quiznos when you buy a sub, or get a free lunch at Einstein Bros. when you purchase any entree or salad. You can even get a free kid's meal at Shoney's, including a drink and dessert, with any adult meal purchase.
2) Sprucing up your home? As part of the National Glidden Paint Giveaway, Glidden will give you one free quart of paint in any one of 282 colors between June 25 and July 2.
3) To welcome Pinkberry's new frozen yogurt flavors, including Coconut, Passion Fruit and Tropical Swirl, stop by any Pinkberry between 5-9 p.m. on June 26 for a free small frozen yogurt. No purchase necessary.
4) There are loads of rebates and free-bates available for the taking this week. A few money-back deals include Suave body wash or body lotion, Alouette baby brie, Yo-Plus yogurt and Zantac.
5) Want free samples? Sign up to get freebies like GoodNites Boxers, Nescafe Taster's Choice, Prilosec OTC and NatureMade TripleFlex Liquid Softgels. You can even get free subscriptions to Parents and Horse Illustrated.
Reader Comments (Page 1 of 1)
6-26-2009 @ 3:09PM
Lou said...
I love freebies....thank you so much for this article!! Also if anyone else like freebies check out my site at http://EarningFreeMoney.com
Reply
6-26-2009 @ 7:39PM
Moneymonk.net said...
I love Pinkberry-- too bad there are not in Atlanta
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6-27-2009 @ 7:32AM
Amy said...
Thanks! For other money saving and money earning ideas including FREEBIES visit
www.ManyMoneySavers.com or their blog http://www.ManyMoneySavers.blogspot.com
Reply
6-29-2009 @ 11:00AM
bugie said...
White Chocolate & Sweet Potato Cake Recipe
Get more Recipes here http://i2u2gethercooking.blogspot.com
Ingredients:
2 pounds sweet potatoes(about 3)
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour(not self-rising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream
What’s Next:
1. Heat oven to 400 F or 200 C. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse purée.
2. Lower oven temperature to 325°. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve with a smile!
Get more Recipes here http://i2u2gethercooking.blogspot.com
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7-07-2009 @ 10:08PM
Laura said...
What's the big deal about Pinkberry? It tastes like fat free yogurt from the grocery store - actually worse and costs a fortune. Get a quart of Stoneyfield or Wallaby plain (just as tart as Pinkberry) and add whatever fruit or junk you have in the house. For the price of a small, you can feed your whole family.
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