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Coupon Abbreviations
  • SC = Store Coupon
  • MC = Manufacturer Coupon
  • SS = Smart Source
  • RP = Red Plum
  • PG = Proctor and Gamble
Coupon Terms
  • WYB = When You Buy
  • B1G1 = Buy One Get One Free
  • .75/1 = 75 cents off one item
  • .75/3 = 75 cents off three items
  • EXP = Expiration Date

Going Nuts? I can help you understand coupon terms and abbreviations

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Want to win a $25 Publix Gift Card??

We have been trying to cut down on eating out and really focus on eating dinner at home around the kitchen table.  For the past few months eating at home has saved us a lot!  You just don’t realize how little trips add up.  Eating at home as other perks too, we get to share stories, jokes, and just be silly without bothering anyone else with our laughter and fun.  Kinda like Publix has been trying to tell us… The Best Meals Happen At Home.

To celebrate all the mealtimes your family loves, Publix is giving away a ton of gift cards!  For 4 weeks they are picking 100 winners per week to get a $25 Publix gift card – just for sharing your recipes!  That’s 400 winners total and all you need to do to enter is upload a photo of a recipe you enjoy to beatmealsathome.com.  Share online on twitter and Instagram as well with hashtags #MyBestMeal and #Sweepstakes, you’ll see lots of other great, delicious, things others are sharing too.

My entry was my husbands favorite food, Deviled Eggs.  Though in our house we call them Doubled Eggs because that is what a sweet 4 year old used to call them.  I love when they mess up words and I never want them to say it correctly…  So they are forever Doubled Eggs to us.  Living on a farm with 16 chickens I am constantly looking for ways to use eggs (or give them away).  So a quick batch of “Doubled” Eggs is a great way to use 7 eggs.  That gives everyone two.

Deviled “Doubled” Eggs Recipe

Ingredients:

6 Eggs
1/4 cup Mayonnaise
1 teaspoon Dijon Mustard
1 teaspoon Yellow Mustard
1/2 teaspoon Worcestershire Sauce
Salt & Pepper to taste
Paprika for garnish

Hard Boil 6-8 Eggs (always do an extra couple in case they aren’t so easy to shell). Cover eggs with 2 inches of water.  Bring to a boil.  Turn off heat, leaving the pot on the burner and cover the pot with a lid.  Leave them for 10-12 minutes.  Then drain off the hot water.

Peel the eggs under cold water and cut in half length wise.

Scoop out the yolks and put them in a bowl.  Put the empty egg whites on a platter.

Add all the mayo, mustard, Worcestershire sauce, and salt and pepper to the bowl.  Grab your food processor, mixer or even immersion blender and mix them together.  Do not try mixing with a fork as some with tell you… you’ll never get all the lumps out on your own.

Grab a zipper sandwich bag and put all of your egg mixture into the bag.  Zip shut firmly.  Cut one of the bottom corners off the bag to make your own piping bag.  Pipe the egg mixture into the empty egg whites.

Top with Paprika for added color.

Your Turn!!

Share a favorite recipe from your house—or put your own spin on a recipe from bestmealsathome.com—and enter for a chance to win a $25 Publix gift card today!

Many of you know “The Best Meals Happen At Home” program that has run at Publix for a few years now.  They are changing the program in the Spring from a coupon based program to a reward program.  For every $50 you spend in participating items you’ll get a $10 gift card.  You can even earn up to (4) rewards! If you shop at Publix, you’ll love what’s coming your way. Visit the FAQ page at bestmealsathome.com or check back here in January for more information!

Giveaway rules:

  • NO PURCHASE NECESSARY. Void where prohibited. Publix #MyBestMeal Sweepstakes is sponsored by Conopco, Inc., d/b/a Unilever. Open to legal U.S. residents, residing in AL, FL, GA, NC, SC and TN, 18 & older. Begins 12:00 p.m. ET on 12/2/16 & ends 11:59 p.m. ET on 12/30/16. For official rules, visit http://www.bestmealsathome.com/official-rules.

Post sponsored by Mirum Shopper. Opinions are 100% my own.

    • Kate

      One of my most favorites: we used to have this every Christmas morning.

      Brunch Casserole
      {Prepare the night before}

      INGREDIENTS

      12 slices of sandwich bread
      6 slices of ham
      8 eggs
      3 cups milk
      6 slices of American cheese
      1 teaspoon salt
      1 teaspoon dry mustard
      1 cup cornflakes
      1/2 cup melted butter
      INSTRUCTIONS

      Grease 9×13 pan. Line with six slices of bread, layer of ham and cheese and bread on top. Beat eggs, milk, salt and mustard. Refrigerate overnight.
      In morning, mix 1 cup of cornflakes and 1/2 cup melted butter. Spread on top.
      Bake 45 minutes at 350.

    • Ebobo20

      Definetely my family’s hot dog chili recipe. It’s the BEST!

      1 lb ground chuck
      1 cup water
      1/2 cup ketchup
      2 tbsp mustard
      2 heaping tbsp chili powder
      1 tsp salt

      Brown and drain the meat. Then stir in all remaining ingredients and cook on low for about an hour and a half. My stove cooks quicker. Maybe only an hour. It should be thick and NOT runny. Runny chili is awful. My husband and son LOVE it! :)

    • Jennifer

      Cheese Ring with Strawberry Preserves -served with ginger snaps

      Ingredients:
      1 cup finely chopped pecans
      3/4 cup mayonnaise
      1/2 teaspoon hot sauce
      1 garlic clove, minced
      2 (8-oz.) blocks sharp Cheddar cheese, finely grated*
      1/2 cup strawberry preserves
      1 box Ginger Snaps

      Preparation

      1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.

      2. Stir together mayonnaise and next 2 ingredients. Stir in pecans and cheese.

      3. Spoon mixture into a plastic wrap-lined 4-cup ring mold with a 2 1/2-inch center. Cover and chill 2 hours.

      4. Unmold cheese ring onto a serving platter. Discard plastic wrap. Fill center of ring with preserves. Serve with ginger snaps.

    • SmoochTheCook

      NO Publix here, but here’s a recipe i’d love to share! I’ve now MASTERED it and my son has said (since he was 5) that we should open a diner and serve this and my lemon bars!

      Loaded baked potato soup- with lighter ingredients (optional)

      Ingredients
      6 large baking potatoes, peeled, cut in 1/2 -inch cubes
      1 large onion, chopped
      1 quart 9fat free) chicken broth
      3 garlic cloves, minced ( or pressed)
      1/4 (1/8) cup butter
      2 1/2 teaspoons salt
      1 teaspoon pepper
      1 cup cream or 1 cup half-and-half cream (fat free evaporated milk—not sweetened condensed! ;)
      1 cup shredded sharp cheddar cheese (2%
      3 tablespoons chopped fresh chives
      1 cup (light) sour cream (optional)
      8 slices bacon, fried & crumbled
      cheese, for sprinkling
      Directions
      Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
      Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
      Stir in cream, cheese and chives.
      Top with sour cream (if used), sprinkle with bacon and more cheese

    • Aubrey

      TACO SOUP

      The following 8 cans you DO NOT drain:

      2 cans kidney beans (I usually go for dark red kidney beans)

      1 can kidney beans with chilies (I don’t use this, I just add another plan dark red kidney bean can)

      3 cans diced tomatoes

      1 can yellow corn

      1 can Rotell

      2 package taco seasoning mix

      1 package dry Ranch dressing

      1 small can chili peppers, chopped (Drain this one)

      2 lbs. Ground turkey

      Brown beef & drain. Add taco seasoning according to the directions. Add all other ingredients remembering not to drain the 8 main cans. Stir well while bringing to a boil. Simmer for 3-4 hours. Be sure to stir occasionally & don’t allow the bottom to burn. Make a day in advance if possible. Serve warm with all the normal taco fixings; shredded cheese, sour cream, diced tomatoes, tortilla chips, etc.

    • Dawn Ganey

      Corn Casserole (6 – 8 Servings)
      1 pkg. “JIFFY” Corn Muffin Mix
      1/2 cup margarine or butter, melted
      1 can (8-3/4 oz.) whole kernel corn undrained
      1 can (8-1/4 oz.) cream style corn undrained
      2 eggs
      Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.

      Pour margarine or butter and corn into dish. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35 – 40 minutes or until center is firm.