Get 1-Year of Taste of Home Magazine for $5.40

Taste Of Home - 1 Yr Use Coupon Code TASTE at checkout to get it for $5.40 for 1-YearThis deal is good through 11/14/2010 Taste of Home is America's #1 cooking magazine with a commonsense approach to family-pleasing meals. Each issue features family tested favorites, hints on cooking for one or two, as well as healthy home-style recipes for meals on a budget for every size family. Recipes so good you'll look forward to each and every issue!

Today Only: Get 1- Year of Woman's Day Magazine for $4.39

Womans Day - 1 Yr
From: Best Deal Magazines For Today (1018) Only, you can get 1-Year of Woman's Day Magazine. This would make a great stocking stuffer! Woman's Day is a magazine devoted to the contemporary woman with articles on issues important to women. Each issue is filled with information on food, nutrition, fitness, health, careers, money management, law, relationships, beauty, fashion and values of home, family and children. This magazine has it all for women.

Get 5 FREE Downloadable Recipe Booklets From Sun-Maid

Right now you can go over to Sun-Maid's website and download 5 different recipe booklets. The booklets are: Fruit and Sunshine, The New Taste of Tradition, Recipes for Healthier Eating, Fall Favorites, Family Favorite Recipes.

Thanks to My Memphis Mommy for this info.

FREE eCookbook: 29 Super Easy Breakfast Menus

Free eCookbook: The Best Healthy Breakfast Recipes: 29 Super Easy Breakfast Menus, featuring over 40 pages of tasty and healthy chicken recipes + FaveDiets Quick and Healthy Recipes newsletter for FREE! Get this brand new FREE eCookbook collection of quick and easy healthy breakfast recipes perfect to start your day off right. You'll find tons of easy breakfast menus, including low carb breakfast foods, breakfast casseroles and much more! The eCookbook has easy-to-follow step-by-step instructions for favorites, including Saucy BBQ Omelet (page 11), Easy Breakfast Burritos (page 25) and Make-Ahead Breakfast Casserole (page 39). Click Here

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Recipe of the Week: Shrimp Lo Mein

I got this recipe from my new favorite recipe site called BakeSpace. Hsfargis posted this one. I have made a few changes to it's original recipe to suite my family's taste. So here is my version of it. We are going to have this tonight.

Ingredients
16 oz. of shrimp, deveined and peeled
1 1/2 tablespoon of soy sauce
16 oz. of spaghetti noodles, already cooked
1 teaspoon of peanut oil
1 1/2 teaspoons of dark toasted sesame oil
3 cups of onions vertically sliced thinly
3 cups of broccoli (original recipe called for 5 cups but we don't care for it that much)
8 oz. of sliced fresh mushrooms (You can usually find these decently priced in the meat dept.)
1 tablespoons of minced sliced garlic
3/4 cup of chicken broth
1 tablespoon of minced fresh garlic (peeled)
1/4 teaspoon of salt

First step: Take a Ziploc bag and put the shrimp and the soy sauce in it. Once the bag is sealed work it so that the shrimp can get covered in the soy sauce and then put it in the fridge to marinate for about 30 minutes.

Second step: While you are doing the first step go ahead and have the spaghetti cooking according to package directions. Once done, drain and rinse well. Then toss the spaghetti with the peanut oil. Set this aside till later.

Third step: Get a large nonstick skillet and heat to medium heat with 2 teaspoons of seasame oil. Once hot add the onion and cook for 3 minutes stirring occassionally.

Fourth step: Add your broccoli and mushrooms now and cook for 3 more minutes stirring occassionally.

Fifth step: Add the ginger and garlic and cook for around a minute stirring occasssionally and then remove it from the pan.

Sixth step: Take the shrimp out of the ziploc leaving the reserve marinade in the ziploc.

Seventh step: Heat 1 1/2 teaspoons of sesame oil in that same pan. Once heated, add the shrimp and cook for about a minute while stirring frequently.

Eighth step: Add the marinade from the ziplock, chicken broth, and salt to the pan and bring to a boil. Once boiling add the veggie mixture to the pan and toss well.

The original recipe called for seasame seeds and I omitted it. This is a really great way to have a chinese take out night made right from your own kitchen.

Do You Search for Recipes on the Internet?

I thought I would share a free social network that I came across on the internet. It is called BakeSpace. If you are a home cook, BakeSpace is a great tool. This site is modeled after the concept that in most homes the kitchen is a place of conversation for most families. So this is their way of bringing that to the internet.

As a BakeSpace member you can post, search and swap recipes in real-time, and their unique recipe swap feature ensures that you'll always know what your friends are cooking. You can also build and customize your own "online kitchen," raid the "virtual pantry" (forums), upload videos, create blogs, get inspired, share your passion and learn from other members by tapping into our first-of-its-kind mentor program.

I know personally that I check out recipes online sometimes if I am looking for something different. I have checked BakeSpace out and find it amazing at how many recipes are on here. I have already started bookmarking some recipes on my account. I like the search function's ability to search by ingredient. Sometimes I want chicken but want it a different way and now I can go to BakeSpace and enter chicken and get some different recipes.

Don't take my word for it check it out today! Click here

Recipe of the Week: Italian Hoagies

Sorry I am late adding this. Yesterday turned out to be a busy day. This recipe is inspired by my order I picked up from Angelfood Ministries yesterday. I got 1lb. of Italian Sausage in my order so I thought I would cook up a family favorite of mine.

4 Hoagie Buns
4 Italian Sausage Links (your choice of mild, sweet, or hot)
2 Large Green or Red Bell Peppers sliced
1 1/2 cloves of chopped garlic
1 1/2 cups of shitake mushrooms
1 Large onion sliced
3 tablespoons of vegetable oil

Heat up a skillet over medium heat with vegetable oil. Once hot add the onions and let them start to cook till they are midways to being translucent. Add garlic and allow to cook a few minutes and then add your peppers and mushrooms. Cook this mixture covered till the peppers are tender to the touch (around 20 minutes). Uncover and continue to cook til the liquid evaporates some.

Cooking the sausages: you can grill them or put them on a roasting pan and cook in the oven. The main idea is to get them browned on all sides and cooked thoroughly. I personally cook mine on the grill.

Did you know....

.....that when you go to the grocery store early in the morning (before 9am), you stand a chance at getting a great price on meat. Grocery stores mark down cuts of meat every morning so that they have all the meat out of the store around it's expiration date. I went to kroger yesterday and found pork chops that were originally marked $6.48 with my Kroger card marked down to $3.00. They were good looking chops and when I asked the person that was putting them out he said they had gotten an overload of the porkchops and were having to mark them down so that they made sure they sold them all. Their loss and the customer's gain. We had them last night and they were so good. Here is my families favorite pork chop recipe. It is one that my grandmother taught me with a few revisions that I made.

Ingredients:
4 Pork Chops (your favorite cut)
1 Tablespoon of Vegtable or Olive Oil (which ever you already have)
1 cup of chopped carrots
1 cup of chopped celery
2 cups of sliced or chopped Mushrooms (You can use the canned or fresh)
1 cup of chopped Onion
2 cup of Chicken Broth (I keep homemade chicken broth in the freezer)
2 slices of bacon
Salt & Pepper to taste

How to make:
Heat up a large skillet on medium heat. Salt and pepper your pork chops and put them in the skillet. Cook them till they are almost done. Remove the pork chops from the pan. You will now see the bits at the bottom of the pan, add the bacon in the pan and fry til it is crispy. Remove the bacon when it is done. In the drippings that are left behind, add all of your carrots, onions, and celery. Cook them til they are tender stirring occassionally for around 12 to 15 minutes. You will see how the veggies and the flavor goodness at the bottom start to incorporate. Once veggies are tender add your mushrooms and cook everything about 5 more minutes then add 1 cup of chicken broth to the pan. This will help to start the deglazing process of the pan. Let the liquid reduce some. The chicken broth will start to turn brown because of the flavor goodness that was at the bottom of the pan. Once the liquid reduces down some, add the rest of the chicken broth. Now let this continue cooking uncovered till it renders a smooth gravy like consistency. Once this complete it is ready to eat. We served this over white rice that I cooked in another pan. I seasoned my rice with butter and garlic. You can also serve this over mashed potatos. I put some rice down and then put a laddle of the sauce and veggies over it and then placed my pork chop down over that.

I wished I had pictures but my camera seems to have died. Going to get me a new one in a couple of weeks. I hope that if you try this your family will love it as much as we do. My 8 year old really likes it, so other kids may like it too.