Wednesday, October 10, 2012

These are a Few of My Favorite (FREE) Things

The best things in life are free, but this is a list of my absolute favorite freebies that are available this month. 


Free Subscription to Working Mother

This is a GREAT publication for Moms! I work from home but I still like the articles. 


Free Sampe of Cream of Wheat Chocolate

This is my favorite breakfast on a cold winter morning! 
They are giving away up to 10,000 free samples a day until November 1st or when they reach 100,000 samples. “Like” their Facebook page to sign up. If they are out of samples, try again tomorrow.

Free Pumpkin Donut at Thorntons

“Like” their Facebook page. Expires 10/15.

“Like” their Facebook page. Expires 10/15.

I love coffee! These make great stocking stuffers or Secret Santa gifts (tuck them into a pretty mug).


One of Lil' Bit's friends was just diagnosed with diabetes, so we are getting a wrist band to help spread awareness and let her know we are here for her! Get one while supplies last. 

I love this stuff! They are giving away a 12,000 free samples until 10/14.

Free Quit Easy
I am trying to quit and every little bit helps.

How to Make Pumpkin Pie Pancakes From a Mix

I love homemade pancakes, the kind where you start with flour and go from there...they always taste wonderful! But to be honest, I don't always have the time to measure out a bunch of ingredients - I want to toss something together and feed my hungry boils and ghouls (er, boys and girls). So I came up with the lazy way!

1 1/2 cups pancake mix
1 tsp Pumpkin pie spice
1 large egg
1 Tbsp brown sugar, packed
1 Tbsp vegetable oil
1 tsp Vanilla
3/4 cup canned or pureed pumpkin (or fresh cooked)
1/2 cup water

Step 1 - Prep your Griddle
If using an electric griddle, heat to 375 Degrees F. If using a pan, heat until drops of water dance and evaporate immediately (med. heat). When the griddle/pan is ready, lightly grease the griddle with butter. You don't need a lot!

Step 2 - Measure & Mix
In a medium bowl, mix the pancake mix and spices together. Measure flour by lightly spooning it into the measuring cup, then leveling off with the back of a knife. In another bowl, whisk the egg and the brown sugar together. Stir in the oil, the pumpkin, and most of the water. Add the liquid ingredients to the dry ingredients. Stir with a spatula until just combined adding more water to obtain the right consistency.

If you have time, refrigerate the batter for 30 minutes before you start cooking the pancakes.

Step 3 - Cook the Cakes
Use a 1/4 cup measuring cup to pour your batter. Pour fast, leaving a 2" space between each pancake. Let them cook until the edges start to look firm/crispy, and bubbles form in the middle.
Using a flat spatula,carefully slide it under each pancake. Using your wrist, quickly flip the pancakes.
Let the pancakes cook for another minute or two. the second side may be a little lighter in color than the first, this is okay!

Don't worry if your first attempts aren't perfect, you will get better with practice!

Step 4 - Eat!

They can be kept warm in a 200 degrees F oven, but they're best eaten right out of the pan. Serve with your favorite toppings, like syrup...or smear with honey butter!

These are a great Sunday morning breakfast, but we like to make them on Halloween for dinner, so we have full bellies before trick or treating (less candy eaten on the sly that way).

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