Money-Saving Advice: Tips for Clipping Coupons Online

(SPM Wire) A tried and true way to save money in a tough economy is clipping coupons. Because of the Internet, however, a savvy consumer no longer has to wield a pair of scissors in order to reap rewards.

The popularity of online coupons is on the rise and the Better Business Bureau (BBB) is advising consumers on how to identify a deal while avoiding deceptive offers.

Indeed, the number of American adults using online coupons rose by 39 percent to 36 million between 2005 and 2008, according to a survey conducted by Simmons/Experian Research and Coupons, Inc. The survey also found that online users account for nearly one-quarter of the total 148 million consumers who use coupons.

"We're all looking for ways to save money and redeeming online coupons is growing in popularity as a result," said Steve Cox, BBB spokesperson. "Some coupons, however, are not as great a deal as they may appear and consumers should use caution when clicking on coupons online."

The BBB is offering some helpful advice on redeeming online coupons:

* Check to see if the coupon is being offered directly by the store or by a third-party, such as a partner or affiliate. If it is via a third-party, they might ask for additional info or require that the consumer sign up for additional services to redeem the coupon. If so, BBB recommends using extreme caution before divulging any personal information and consumers can check the company out, free of charge, at www.bbb.org.

* Coupon clickers should be wary of pop-up ad coupon offers that require you to immediately click to redeem. Clicking on the ad may automatically sign the consumer up for services they were not interested in receiving, causing them to be billed monthly.

* Carefully read the terms and conditions for the use of a coupon, check for the expiration date, limitations of use and whether it is an online coupon good for only online purchases or if it can also be redeemed at a physical store location.

* Because some stores are concerned about fraud related to online coupons, not all businesses are eager to redeem them. Contact the store where you wish to use the coupon directly to find out whether the coupon is being honored or not.

* Be extremely cautious if the coupon requires that the consumer call the company to redeem the value of the coupon, and/or has any requirement to give personal information.

* Don't fall for phony coupons via e-mail. Many fake coupons have been making the rounds via e-mail, and just because it may come from a friend or family member, don't assume the coupon is legitimate.

For more advice on saving money, visit www.bbb.org.

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Celebrate Savings And A Healthier Diet With A Pantry Staple

(NAPSI)-A growing number of consumers are celebrating the fact that cooking and baking from scratch-instead of from a mix-can be just the recipe for saving money and adding important nutrients to their diets.

Cooking and baking from scratch can be very convenient if you stock your pantry with a few affordable staples. Whole wheat flour is one such staple that is drawing interest from consumers who are looking to boost the nutritional value of their favorite homemade foods, but they don't enjoy its taste, texture and appearance.

According to Phil Lempert, food trends expert and Supermarket Guru, "Today's consumers are looking for whole grain products that offer a balance of health benefits and taste. Ultragrain White Whole Wheat Flour from Eagle Mills is an example of a product that gives consumers the nutrition they need with the taste and texture they want."

Eagle Mills Ultragrain White Whole Wheat Flour is made from specially selected white wheat that is milled to the consistency of refined white flour so products are lighter in color with the taste, appearance and texture consumers know and love, but with higher levels of fiber, vitamins, minerals and antioxidants-including 30 grams of whole grains and 4 grams of dietary fiber per serving.

It can also be purchased as a blended flour under the Eagle Mills label. Made with a blend of 70 percent premium white flour and 30 percent Ultragrain flour, Eagle Mills All-Purpose Flour made with Ultragrain is intended to give consumers a middle ground as they move from refined white flour to 100 percent whole wheat flour. The blended flour works as a cup-for-cup replacement for other all-purpose flours, and provides 9 grams of whole grains per serving and two times the fiber. Look for the flours at mainstream grocery stores nationwide.

The recipe below is a great example of how a well-stocked pantry can make affordable and tasty treats with the added benefit of whole grain nutrition:

Celebration Cupcakes

Prep Time: 45 minutes

Total Time: 1 hour, 30 minutes

Makes: 20 servings

Cupcakes:

2 cups Eagle Mills® All-Purpose Unbleached Flour made with Ultragrain®

2 teaspoons baking powder

½ teaspoon salt

½ cup butter, softened

1¼ cups granulated sugar

1 teaspoon vanilla extract

2 eggs

1 cup milk

Frosting:

2 tablespoons Eagle Mills®

All-Purpose Unbleached Flour made with Ultragrain®

½ cup milk

½ cup butter, softened

½ cup granulated sugar

1 teaspoon vanilla extract

1. Preheat oven to 375° F. Line twenty 2½-inch muffin cups with paper bake cups. Set aside.

2. For cupcakes: Combine 2 cups flour, baking powder and salt in medium bowl. Place ½ cup butter in large mixing bowl. Beat with an electric mixer 30 seconds. Add 1¼ cups sugar and 1 teaspoon vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Gradually add flour mixture alternately with the milk, beating on low speed after each addition just until blended.

3. Fill each cup half full. Bake 18 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool on wire rack.

4. For frosting: Place 2 tablespoons flour in small saucepan; whisk in ½ cup milk until blended. Heat over low heat until thickened. Remove from heat. Cover and cool.

5. Beat ½ cup butter in large mixing bowl with electric mixer until fluffy. Add ½ cup sugar; beat on high speed 4 minutes. Gradually add milk mixture and 1 teaspoon vanilla; beat on low speed until combined. Beat on high speed 7 minutes, or until light and fluffy.

6. Frost cupcakes with frosting. Decorate as desired.

To learn more or for recipes, visit www.Ultragrain.com.

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Potatoes Pack a Hearty Punch

(ARA) - It’s no secret that heart disease remains the leading cause of death in America, where one in every three Americans is at high risk, according to the American Heart Association. Sadly, most people don’t know about the risk.

If that thought doesn’t get your heart pumping, this will: Potassium, like that found in potatoes, may help lower diastolic blood pressure. Potatoes with skin are a good source of potassium, a nutrient that can help reduce the risk of high blood pressure and promote heart health. In fact, a recent study from Deakin University found that increased potato consumption was associated with a decrease in diastolic blood pressure, likely due to the potassium content of potatoes.

Potassium is an electrolyte that’s necessary to keep a normal balance of water inside and outside of the body’s cells. It also plays an essential role in nerve stimulation and the contraction of muscles, including the heart muscle.

Take it to heart
Simple lifestyle modifications, such as maintaining a healthy body weight and choosing foods that are a good source of potassium and that are low in sodium may reduce the risk of high blood pressure and stroke.

“When I want to do something good for my heart -- I reach for potatoes,” says Devin Alexander, host of Healthy Decadence with Devin Alexander. “Research indicates that keeping weight down and eating a diet high in potassium is important to heart health. As a good source of potassium that is naturally fat-free and contains only 110 calories, potatoes fit the bill.”

One medium potato with the skin contains 620 mg of potassium. That’s 18 percent of your daily requirement. In fact, potatoes rank highest for potassium among the top 20 most frequently consumed raw vegetables and the top 20 most frequently consumed raw fruits -- yes, even more than bananas.

As an added benefit, diets high in potassium-rich fruits and vegetables may also help maintain lean body mass and bone-mineral density as we age, according to research published in the American Journal of Clinical Nutrition.

So, how do you perk up your basic potato?

* Add spicy salsa and low fat sour cream
* Top it with vegetarian chili and sprinkle with low fat shredded cheddar cheese
* Make it Italian with marinara sauce and parmesan cheese
* Steam vegetables with olive oil and herbs and perch them on top
* “Repurpose” last night’s rotisserie chicken; add sautéed, diced onions and peppers for a fajita potato

Or take it a step further with easy, one-dish potato wonders from your microwave, like Microwave Mashed Potatoes:

Ingredients:
4 medium russet, yellow-flesh or white potatoes or 6 to 8 small red potatoes
Milk
Butter
Salt and pepper

Directions:
1. Wash potatoes, do not puncture potato skin
2. Place potatoes into either a microwave steam bag or into a microwave-safe dish with lid or with plastic wrap cover. Note: If using plastic wrap, poke one small hole in cover to vent.
2. Microwave for 9 minutes on high (cooking time may vary depending on microwave).
3. Add milk, butter, salt and pepper to your taste, mashing until desired consistency is reached (for best results, add milk and butter, and then microwave for one more minute). Leave the skin on to enjoy all the wonderful color and nutrients, like potassium, fiber and vitamin C.

For a quick fix to get more potassium into your diet, visit www.potatogoodness.com for nutritious potato recipes. And, as an added benefit, you don’t have to break the bank to eat healthy -- at just 25 cents per serving, potatoes are by far one of the most cost effective ways to boost your daily potassium intake.

Courtesy of ARAcontent

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How Do You Fondue?

(BUSINESS WIRE)--With the hectic bustle of the holiday season in full swing, The Melting Pot fondue restaurant (http://meltingpot.com) offers tips for holiday entertaining, fondue-style, that can keep the host mingling with guests and out of the kitchen.

“Fondue is a fun and interactive experience, which makes it the perfect holiday party activity,” says Shane Schaibly, manager of culinary development for The Melting Pot. “Most people have a fondue pot, whether it’s left over from the disco days or a new wedding gift, and can easily throw together a great meal to share with friends.”

Fondue dishes range from easy cheese appetizers and complete dinner entrées to chocolate desserts. Chef Schaibly offers the following tips to make each course at home.

Cheese fondue

1. Chill your cheese. Shredding cheese when it’s cold ensures the pieces maintain similar sizes and prevents clumping, which can lead to lumpy fondue.

2. Dust lightly in flour. This ensures the fondue reaches a smooth consistency. Use one tablespoon of flour for every two ounces of cheese. Gluten-free dieters can replace the flour with cornstarch.

3. Be a smart matchmaker. Keep cheeses from the same region together, as their flavors will naturally complement each other. Including only two or three varieties will allow each flavor to come through without being overpowered or lost.

Entrée options

1. Ensure the oil is the right temperature. Oil is the traditional cooking style and is still best for batter-dipped proteins. But it can be quite temperamental. If the oil is too hot, it will cook the outside of the protein but leave the inside raw. If it isn’t hot enough, it won’t fully cook the protein. Aim for 350° F, and test with a food thermometer.

2. Dry the dippers. Any water on the food will cause oil to pop, so make sure the vegetables are dry before dipping.

3. Be health-conscious. Vegetable bouillon is a low-sodium, low-fat, high-flavor alternative to oil. It’s also more forgiving because if a piece of meat isn’t done to perfection, it can be dipped back in for an extra minute or two.

4. Experiment with other cooking styles. Some other cooking styles available are coq au vin, a blend of burgundy wine and vegetable stock with chopped vegetables, and mojo, a garlic and citrus flavored broth. Both are similar to bouillon in their forgiving cooking times and go well with a wide range of protein choices.

Dessert

1. Use a double boiler to melt the chocolate. This is a delicate process. If any water makes it into the top bowl, the chocolate will become grainy and lumpy and will be unusable.

2. Melt it in the microwave. Place penny sized pieces into a round, microwave safe container and nuke for 30 seconds at a time at medium heat. Between warmings, stir the chocolate completely until it becomes fluid and then transfer to a fondue pot.

3. Set it on fire. Flambéing is a fancy trick that is easy enough for beginners to do and certain to impress the dinner crowd. Use one tablespoon of high-proof liquor (The Melting Pot uses Bacardi 151) and light it in a fireproof container, then pour it into the fondue. A sprinkling of cinnamon will sparkle like fireworks.

Dippers

1. Small dippers work best. They must be bite-size; too small and they’ll fall off the skewer, too large and cooking times increase.

2. Choose the dippers. Cheese fondue is best accompanied by assorted breads (pumpernickel, French baguette, rye), vegetables (carrots, celery, cauliflower), or fruit (apples, grapes). But if the local bakery has a family favorite, use it! If the kids don’t like cauliflower, leave it out!

3. Prep proteins the day before. If meats are on the menu, be sure to marinate them the day before so they can absorb plenty of flavor. Small raviolis are also a nice entrée selection and don’t take long to cook.

4. Prepare for dessert. Dessert accompaniments are the easiest to select, mostly because everything tastes great when dipped in chocolate. The Melting Pot offers marshmallows, cheesecake, pound cake, strawberries, bananas, pineapples and brownies. Fruits, sturdy cakes and cookies are a good choice here, as well as Rice Krispies® Treats.

“Sharing a pot of fondue is a great way to slow down and connect with the people you care about,” says Schaibly. “It’s easy to make because there aren’t any hard and fast rules in fondue. If it tastes great, it was done right.”

For more tips and complete recipes, take a look at The Melting Pot’s recently-released first cookbook. Available in the restaurants, “Dip Into Something Different – A Collection of Recipes from Our Fondue Pot to Yours,” features signature recipes for the restaurant’s most popular fondue dishes, salads and accompanying cocktails.

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Time for Turkey Thawing, Selection Tips

As Thanksgiving approaches, it’s time to talk turkey. There are many questions surrounding the age-old tradition: Should you buy fresh or frozen? How do you safely thaw a turkey? What’s the best stuffing? How do you cook the turkey without drying it out? How will you know when it’s done? Food safety experts with University of Georgia Cooperative Extension offer the answers.

“Whether to buy fresh or frozen is a personal preference,” said Judy Harrison, a UGA Cooperative Extension specialist in the College of Family and Consumer Sciences. “What you use as stuffing is, too. But there are serious safety measures to keep in mind, especially if you only cook turkey once or twice each year.”

Buying and storing

If you buy a fresh turkey, check the date on the package and purchase only if the date has not passed. If the date is a “sell by” date, that is the last day the turkey can be sold. It is best to prepare the turkey by that date also. If it is a “use by” date, cook it by that date.
Fresh turkeys should be kept below 40 degrees Fahrenheit in the refrigerator until you’re ready to cook it. Put the bird on a tray or pan to catch any juices.

When serving fresh turkey, Harrison recommends allowing for one pound of turkey per person.

“Don’t buy fresh pre-stuffed turkeys,” Harrison warns. “If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.”

The U.S. Department of Agriculture recommends buying pre-stuffed turkeys only if they are frozen and display the USDA or state mark of inspection on the package. These turkeys are safe because they’ve been processed under controlled conditions.

Pre-stuffed turkeys should be cooked frozen, not thawed. Follow package directions for proper handling and cooking. Allow 1¼ pounds of turkey per person.

Thaw properly

If you choose a frozen turkey, allow one pound per person.
Safe handling begins when you store and defrost the bird. USDA recommends three ways to thaw a turkey: in the refrigerator, in cold water or in the microwave.

“Never thaw a turkey on the counter,” Harrison said. “Room temperature is a breeding ground for bacteria that can cause food safety concerns.”

The basic rule for thawing a turkey in the refrigerator is 24 hours of thawing time for every five pounds of turkey. Once thawed, refrigerate the turkey for no more than one to two days before you cook it.

If you don’t have room in the refrigerator for a big bird, use the cold water thawing method. Harrison says follow these steps:

1) Submerge the bird or cut-up parts in cold water in its airtight packaging or in a leak-proof bag.

2) Allow about 30 minutes defrosting time per pound of turkey.

3) Change the water every 30 minutes to be sure it stays cold.

The following times are suggested for thawing a turkey in water:

8 to 12 pound turkey, 4 to 6 hours

12 to 16 pound turkey, 6 to 8 hours

16 to 20 pound turkey, 8 to 10 hours

20 to 24 pound turkey, 10 to 12 hours

Cook the turkey immediately after it’s thawed, Harrison said.

Turkeys can be kept frozen indefinitely, however for best quality, they should be wrapped in freezer packaging and cooked within one year, she said.

The third way to thaw a turkey is in the microwave.

“Because every microwave is different, it’s very important to carefully follow the manufacturer instructions,” Harrison said. “The instruction manual should tell you how long to defrost per pound of turkey and what kind of container to put the bird in.”

Microwave-thawed turkeys should be cooked immediately after thawing.

Turkey handling instructions from the USDA are available at www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp .

An easy to follow chart to help plan ahead is available from UGA online at http://www.fcs.uga.edu/ext/pubs/fdns/Safe%20Holiday%20Turkey.pdf.

By Faith Peppers
University of Georgia

Faith Peppers is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.

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Five Smart Ways to Save Money at the Supermarket

(ARA) - What’s a shopper to do when the prices of grocery staples are going through the roof? Erin Gifford, grocery savings expert with Shortcuts.com, offers five ways to save serious money at the supermarket this week.

1. Keep Your Eyes Peeled for Coupons: There are many more places to find coupons today than the Sunday paper. Online coupon Web sites let you select the coupons you want to print and cut out to use at your grocery store. Also, frequent the Web sites of your favorite brands for printable coupons and sign up for special coupon offers by mail or e-mail.

You can even go online to order coupons at a site like www.TheCouponClippers.com for a few cents each. This is great if you want to stock up on sale items and need more than one coupon to use with each item you buy.

2. Maximize Your Store Loyalty Card: If you don’t have a store loyalty card, sign up for one. It’s one of the easiest ways to save money on groceries each week. Many loyalty programs send extra coupons in the mail or e-mail, and even offer discounts on the food bill once a certain amount is spent in the store.

Some loyalty card users can also take advantage of electronic coupons, like those at www.Shortcuts.com. These coupons can be loaded onto store loyalty cards and automatically redeemed at checkout. No printing or clipping necessary.

3. Be a Strategic Coupon User: Some retailers, such as Target and Walgreens, offer special coupons that can only be used at their stores. You can use these coupons along with manufacturer’s coupons on the same product for extra savings. By doubling up you can sometimes get products for free or nearly free.

Some grocery stores also double or triple coupons and often only on certain days of the week. Check your local store and shop the days when they’re multiplied for maximum savings.

4. Look for Rebates and Free-bates: A great way to save is through rebates and free-bates, which refund you the full purchase price. You can make money in some cases when you use a coupon and then get a full price free-bate. The ads for these deals can lure you in so don’t forget to send in the forms.

5. Read Money-Saving Blogs: Check out money-saving blogs that share with readers shopping tips and advice, coupons, free samples and round-ups of the best deals at local grocery stores. These Web sites have taken the work out of matching coupons with great sales to help you save money. Two to check out are www.BeCentsAble.net and www.CouponCravings.com.

Courtesy of ARAcontent

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Saying Yes To Dessert While Staying True To A Healthier Diet

CC Note: Perfect! We give this story our famous four chocolate covered strawberry rating!

(NAPSI)-For many of us, a meal is not complete without a sweet ending. Fortunately, eating a healthier diet does not mean having to give up desserts.

Choose all your ingredients carefully and make a few simple substitutions, and it's easier than you might imagine to create tasty, decadent treats with significantly less calories and fat. Here are a few tips to help:

• Use low-fat sour cream or plain yogurt in place of sour cream.

• Try low-fat versions of half-and-half or cream cheese to reduce fat.

• Use egg substitute in place of fresh eggs to lower calories and fat, or use two egg whites in place of one whole egg.

• Choose recipes with cocoa; it is naturally fat-free.

• Select fresh or frozen fruit for a sweet ending to the day. Serve with fat-free whipped topping and a few toasted nuts for a special touch.

• Traditional recipes for such mouthwatering desserts as cheesecake and Bananas Foster have a high share of calories from sugar and fat. By substituting Karo Lite Syrup for original Karo syrup, you can easily reduce calories. This simple substitution can work in a variety of your favorite Karo recipes with the same great results.

Although Karo Lite Syrup is great for most dessert recipes, for best results in candy and no-bake cereal bars, use original Karo Light or Dark Corn Syrup.

Here are two tantalizing, guilt-free recipes to try the next time you are looking for a little sweet treat:

Lite Frozen Chocolate Cheesecake Pie

Prep Time: 10 minutes

Freeze Time: 6 to 8 hours

Yield: 8 servings

½ cup Karo Lite Syrup

½ cup fat-free half-and-half

1/3 cup semisweet chocolate chips

2 tablespoons cocoa

2 tablespoons sucralose sweetener

1 tablespoon sugar

1 package (8 ounces) fat-free cream cheese, softened, cut into cubes

1 teaspoon vanilla

11/2 cups (4 ounces) reduced- calorie whipped topping

1 9-inch chocolate cookie crumb crust

1. Heat syrup and half-and-half in a microwave-safe container for one minute. Stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla.

2. Blend on medium speed in blender until very smooth. Add whipped topping and mix until uniformly blended.

3. Pour into crust. Cover and freeze for at least six hours. Remove from the freezer and thaw for 15 to 30 minutes before serving. Garnish with additional whipped topping and cocoa, if desired.

Recipe Tip: For a Mocha Pie, stir two teaspoons instant coffee granules into the Karo Lite Syrup mixture before microwaving.

Lite Bananas Foster

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 4 servings

1 tablespoon trans-fat-free margarine

1 tablespoon sucralose sweetener and brown sugar blend

11/2 teaspoons vanilla extract

¼ teaspoon cinnamon

Pinch of ground nutmeg

3 firm, ripe, 7-to-8-inch bananas, peeled, halved and sliced lengthwise

¼ cup Karo Lite Syrup

1 tablespoon rum or banana liqueur, optional

Low-fat vanilla ice cream

1. Melt margarine in a large skillet over medium heat. Stir in brown sugar blend, vanilla, cinnamon and nutmeg.

2. Add syrup when mixture begins to bubble; gently stir in bananas. Cook bananas for about one minute per side until hot. Add rum, if desired. Remove from heat and serve immediately over ice cream.

For pecan and pumpkin pie recipes, visit www.karosyrup.com.

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