All The Free Shit You Can Get On Your Birthday

Because you should never have to pay on your special day

A free meal at ihop 

How: Sign up for the pancake revolution club before your birthday
Click Here To Sign Up

Denny's Grand Slam Breakfast
How: Bring in an ID with your birthday on it





 

Dunkin' Donuts Medium Drink
How: Sign up for their rewards program atleast a month before your birthday
Click Here To Sign Up






Ruby Tuesday Burger 
How: Sign up for their email newsletter.
Sign Up Here






Jack in The Box Dessert
How: Print coupon and bring in ID
Click Here for Coupon





Baskin Robbins Icecream
How: Sign up for Baskin Robbin's birthday club
Sign up Here

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Peppermint Marshmallows

Ingredients

* Nonstick cooking spray
* 3 (1/4-ounce) packages unflavored gelatin
* 1/2 cup cold water
* 2 cups granulated sugar
* 2/3 cup light corn syrup
* 1/4 teaspoon coarse salt
* 1/4 teaspoon pure peppermint extract
* Confectioners’ sugar, sifted, for coating


Directions

1.Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.

2.In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.

3.Add peppermint extract and mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.

4.Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed a sharp knife. Place confectioners’ sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat. Marshmallows can be stored in an airtight container up to 3 days.

(Makes about 16)

Twice Baked Potato Skins

Ingredients:

4 large baking potatoes
1/4 cup sour cream
4 tablespoons butter
1/2 cup Cheddar cheese, shredded
8 green onions, sliced
8 slices bacon
1 packet of ranch seasoning
1/4 cup of BBQ sauce (optional)

Directions:

Preheat oven to 350 degrees.
1. Poke holes in potatoes with fork and microwave for about three minutes per potato (check for tenderness).
2. While your potatoes are cooking, cook your bacon until brown and crispy and set aside.
3. When potatoes are done allow them to cool for a little while.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it’s shape; save skins.
4. Place the potato skins back on the baking tray and toss them back in the oven for ten to fifteen minutes while you prepare the filling. This will ensure your potato skins are firm and slightly crispy.
5. Add butter and sour cream to the potatoes. Add about half of your ranch dressing seasoning packet and mix well. Taste the potato mixture to see if you need to add more ranch. Keep repeating until you’re happy with the amount of ranch. Stir in pepper, crumbled bacon, green onions and anything else you want.
6. Fill the potato skins with the potato mixture and top with cheddar cheese.
7. Bake for another 15 minutes or until the cheese is melted.

Bacon & Egg Toast Cups

Ingredients:

4 slices of bacon
4 slices of bread
1/2 cup shredded cheese (I prefer cheddar)
4 eggs
Salt and pepper, to taste

Directions:
Preheat the oven to 400° F. Grease 4 wells of a muffin pan with nonstick cooking spray.

In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out rounds of bread with a round cookie cutter or drinking glass. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese on top of each piece of bread. One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks.

Bake until eggs are cooked through to your liking (about 10-12 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste, and serve immediately.

(serves 2-4)

Creamy Lemon Pasta

Ingredients:

1-1/2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 cup heavy cream
2 lemons, zested and juice reserved
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound rotini pasta
3 ounces baby spinach
1/4 cup grated Parmesan
1/2 pint grape or cherry tomatoes, halved

Directions:

Set a large pot of water to boil.
1. Heat the olive oil in a medium saucepan over medium heat;
add the garlic and cook for a minute. Add the cream, the lemon zest and juice, salt and pepper. Bring to a boil, then lower the heat and simmer for 10 minutes, until it starts to thicken.
2. Meanwhile, add some salt to the boiling water and add the pasta; cook according to the directions on the package, stirring occasionally.
3. Drain the pasta and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 2-3 minutes, until most of the sauce has been absorbed in the pasta.
4. Take the pot off heat and add the spinach, Parmesan, and tomatoes. Toss well until the spinach has wilted. Season to taste, and serve hot.

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