Monday, July 18, 2011

New American Express Blue Cards & $600 Giveaway

American Express wants to help you save money. Plus you can win a $600 American Express gift card by submitting a 6 ingredients (or less) dessert recipe. There will be one winner from the entries on Smart Cents Mom. So don't miss out, read about the new American Express Blue Cards for your chance to save money and win big!

Everyone knows that price of food and other products continue to rise. To keep our budgets balanced, we try to look for sales and use coupons. Another way to save money on groceries is to use a credit card that gives you cash back when you use it. The new American Express Blue Cash® Cards have a cash back program which includes 6% on groceries.




Unlike other credit cards, the American Express Blue cash back program is easy understand, the benefits don't change monthly, and there is no spend minimums. Both Cards immediately offer cash back in categories in which prices are particularly under pressure: gas, supermarket purchases and department stores. Whether when shopping online or in-store, offers an easy-to-understand rewards structure:

o For Blue Cash Preferred, it’s as simple as 6%-3%-1% (6% cash back at supermarkets, up to 3% at department stores and gas stations, and 1% on all other eligible purchases). At 6% cash back, Blue Cash Preferred offers consumers the most cash back at the supermarket available in the market today. (Blue Cash Preferred carries a $75 annual fee)

o For Blue Cash Everyday, it’s a simple as 3%-2%-1% (3% cash back at supermarkets, 2% cash back at department stores and gas stations, and 1% on all other eligible purchases) with no annual fee.


Blue Cash Dinner @6 Giveaway
We have partnered with American Express to celebrate the launch of the New American Express Blue Cash Card where you can score up to 6% back on your purchases. One lucky reader will have the opportunity to win a $600 American Express Gift Card ! You just need to submit a dessert recipe using six ingredients or less. First, check out my simple 6 ingredient dessert recipe below.

Here is my go-to dessert recipe that is easy and takes just 6 ingredients:

Frozen Fruit Medley Dessert Cups

This is a great dessert for summer! Cool and refreshing without many calories. Also cheaper in summer since it asks for fresh fruit.









Ingredients:
2 ripe bananas, peeled
1 C. fresh strawberries
1 (8 oz) can of crushed pineapple in juice, drained
2 T. honey
Dash of ground nutmeg
1 C frozen whipped topping, thawed

Place bananas, strawberries, pineapple, honey and nutmeg in blender container. Process until smooth.




Pour into large bowl. Fold in whipped topping. Line 12 muffin cups with foil liners. Fill with fruit mixture. Cover and freeze until firm (about 2 hours). To serve, remove foil liners, garnish with additional whipped topping and cut strawberries.





Doesn't that look so yummy! This is a great dessert with few calories and kids love it too!

To Enter: Leave a comment with dessert recipe that contains 6 ingredients or less. It must be a dessert recipe. You may enter 2 recipes.


Giveaway is open to United States residents only. The giveaway ends on July 31st at 11:59 CST. Entries will be taken on this post and on an upcoming post next week. One winner will be selected from all entries. Winner will be posted on this blog on August 1st and notified by email. Winner will have 48 hours to respond or a new winner will be picked.

** Thanks to American Express and OPR for sponsoring the giveaway. I did receive compensation for this post and for purchasing the ingredients for my recipes. Like always, my opinions and my thoughts are my own.**

211 comments:

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pridelandmama said...

Peanut butter fudge

12 oz chunky peanut butter
12 oz package of milk chocolate chips
1 (14 oz) can sweetened condensed milk
1 cup chopped pecans

In saucepan, combine peanut butter, chocolate chips and condensed milk. Heat on low, stirring constantly until chocolate is melted.
Add pecans, mixing well. Pour into a 9 x9 inch buttered dish.

pridelandmama@hotmail.com

jadavis said...

1 bag big marshmallows
chocolate bars
Graham Crackers

Stick a graham cracker, piece of chocolate and marshmallow in the microwave for 5 seconds. Everytime the marshmallow gets puffed up, open the microwave and push it down. Do this 2-3 times, then add another piece of chocolate on top followed by a graham cracker. There you have microwave smores!

jadavis42@tntech.edu

pridelandmama said...

Pineapple fluff pie
1 (20 oz) can crushed pineapple, undrained
1 (3.4 oz) package instant lemon pudding mix
1 (8 oz) carton whipped topping
1 (9inch) graham cracker crust.

In a bowl, combine the pineapple and pudding mix; beat until thickened
fold in the whipped topping
spoon into pie crust
refrigerate several hours before serving.

pridelandmama@hotmail.com

dailymom said...

My favorite simple summertime dessert recipe is
Pistachi Salad
3 oz pkg instant pistachio Jello pudding
1 large container of Cool Whip
1 large can of crushed pineapple
1 cup of mininature marshmallows
1 cup of chopped pistachios

Mix all the ingredients together and served chilled.

heididaily at gmail dot com

Julie said...

Cranberry Salad

2 bags of fresh cranberries
1 1/2 cups sugar
1 bag of mini marshmallows
1 cup of chopped pecans
2 cup heavy whipping cream
1/4 cup sugar


rinse and pick out bad cranberries.Pulse them in the food processor until finely chopped.Take out and put into a bowl and pour the sugar over them stirring until combined. Put in Fridge overnight
Transfer to a large bowl and add the marshmallows and pecans. Whip the heavy cream adding a little sugar at a time.Whip until stiff peaks form and then fold the whipped cream into the cranberry mixture..Put back in the fridge until ready to eat.This dessert turns a pretty pale pink so it is great for chrismas ..

Sunnie said...

Candy Bar Puffs.
Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
48 bite-size candy bars (like Milky Way®, Snickers® or 3 Musketeers®)
2 ounces candy melts (milk, dark or white chocolate)
Directions
Heat the oven to 400°F. Place mini baking cups into 48 (1 1/2-inch) mini muffin-pan cups.

Unfold the pastry sheets on a lightly floured surface. Roll each pastry sheet into a 10-inch square. Cut each pastry square into 25 (2-inch) squares, making 50 pastry squares in all. You will only need 48 pastry squares for this recipe. Discard the remaining squares or reserve for another use.

Brush the edges of the 48 pastry squares with water. Place 1 candy bar, top-side down, in the center of each pastry square. Fold the corners up over the filling to the center and press to seal. Place 1 filled pastry, seam-side down, into each lined muffin-pan cup.

Bake for 10 minutes or until the puffs are golden brown. Let cool in the pan for 5 minutes. Remove the puffs from the pan and cool on wire racks.

Melt the candy melts according to the package directions. Drizzle over the puffs.

Make-Ahead: These puffs can be baked and stored in the freezer for up to 2 months. Handle carefully because the frozen puffs can be fragile.
From the Puff Pastry Website, Sunnie sunniewoodyplus2 atmsn.com

andisueks said...

Chocolate-Covered Strawberries-so easy!

16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

andisue@hotmail.com

andisueks said...

Peanut Butter Chocolate Chip Cookies
These are the easiest and best ever!

2 cups peanut butter
2 cups white sugar
4 eggs
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F.
In a medium bowl, combine peanut butter, sugar and eggs. Mix well with wooden spoon till smooth and well-blended. Stir in chocolate chips and nuts.
Drop by rounded tablespoonfuls on ungreased cookie sheets two inches apart. Bake 10 to 12 minutes or till lightly browned. Cool on cookie sheets for a few minutes than transfer to wire rack.

andisue@hotmail.com

Sarah Sparks said...

Cherry Cobbler
1 can Sugar Free Cherry Pie filling
1/2 c. Bisquick Heart Smart Baking Mix
2 T. Splenda, plus a little extra
1/4 c. fat free milk

Heat oven to 400 degrees. Pour pie filling into a square 9X9 baking dish. Mix a few dashes of splenda in it to make sweeter. In a small bowl, mix Bisquick, 2 T. Splenda and milk until moistened. Drop the mixture on top of the pie filling and spread if desired. Sprinkle top with Splenda. Bake for about 20 minutes or until top is lightly brown. Serves 4-6.
sarahsparks79(at)yahoo(dot)com

Sarah Sparks said...

Vanilla Pudding
1/2 c. Splenda
1/2 c. cornstarch
1/8 tsp. salt
2 3/4 c. fat free milk
2 T. Fat free margarine
2 tsp. vanilla extract

In a saucepan, stir together the Splenda, cornstarch and salt. Stir in milk with a whisk. Cook over medium heat until it comes to a boil, stirring constantly. Continue to cook until pudding thickens enough to coat the back of a spoon. Remove from heat and stir in margarine and vanilla. Pour into a container and cover. Chill in refrigerator. Makes 4 servings @ 106 calories and 5.5 grams protein.

sarahsparks79(at)yahoo(dot)com

David said...

Peanut Butter and Jelly Sandwich Dessert
Dessert

Vanilla pudding mix
Envelope of Whipped topping mix
1/2 cup peanut butter
1/3 cup strawberry jam

Plain cookies, Vanilla flavored cookies or shortbread cookies
In mixing bowl add pudding, envelope of whipped topping and peanut butter. Blend together. Pour into a square pan. Spread jam over top of pudding. Place in the freezer several hours. Before serving cut out pudding with a biscuit cutter. Sandwich pudding circle between two cookies.

Compliments of Easy Kids Meals. My kids love this.

mckenziesmom1@hotmail.com

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