Welcome to Southern Savers, where finding deals and steals is simple and rewarding!

See I told you, this would help!

Coupon Abbreviations
  • SC = Store Coupon
  • MC = Manufacturer Coupon
  • SS = Smart Source
  • RMN = Retail Me Not
  • 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

This post may contain affiliate links. Read our disclosure here.


Did you know that you can put Coffee-Mate creamer in more than just your coffee?  If you’re not a coffee drinker, but you get great deals on creamer and you want to find something to do with it, you may want to try this.  There are lots of recipes for desserts like cheesecake, tiramimisu, cookies and so much more, all calling for creamer in replacement of milk or other dairy items.

Here’s one that sounds delicious (and healthy):

Ingredients:

1 container (15 oz) part-skim ricotta cheese
1 container (7 oz) plain lowfat Greek yogurt
1/2 cup Vanilla Flavor Coffee-Mate Natural Bliss
1 tablespoon honey
3 cups fresh berries and/or sliced fruit
6 sprigs fresh mint
Lowfat granola (optional)

Instructions:

Put ricotta cheese, yogurt, Coffee-mate and honey in blender; cover. Blend for 2 minutes or until completely smooth. Spoon into individual bowls; top with berries. Sprinkle with granola.

The recipe gets even better with Coffee-Mate Natural Bliss which recently won Product of the Year.  Natural Bliss has only four ingredients: milk, cream, sugar and natural flavors.  This creamer comes in four flavors like Sweet Cream, Vanilla and Caramel and you can use the $1/2 printable coupon to try it out at a cheaper price.

The Giveaway:

One Southern Savers reader will win a $100 Walmart Gift Card.

To Enter:

Tell me in a comment below what recipe you think you could make with Coffe-Mate Natural Bliss Creamer.

Winners will be chosen and added to the Giveaway Winners Page Wednesday, 3/14.