Frugal Friday: Crafting with Recycled # 6 Plastic

As all you fellow frugal artisans probably know...number 6 plastic is the plastic that shrinky dinks is made from...so look for that number 6 in your recycle triangle.  I have found that the trays (black) that taco salads and super nachos are served on at Taco Johns us no. 6 plastic!  Also, Dannon Light and Fit yogurt comes in no. 6 containers. Solo plastic cups are no. 6 plastic and shrinks well. I feel some shrinky dink jewelry comin' on!  If you know of a source of no. 6 plastic, please share!

Cleaning for a Reason

If you know any woman currently undergoing chemotherapy, please pass the word to her that there is a cleaning service that provides FREE housecleaning - once per month for 4 months while she is in treatment. All she has to do is sign up and have her doctor fax a note confirming the treatment. Cleaning for a Reason will have a participating maid service in her zip code area arrange for the service. This organization serves the entire USA and currently has 547 partners to help these women. It's our job to pass the word and let them know that there are people out there that care. Be a blessing to someone and pass this information along. Just click the title of this post to learn more.

Munchie Mondays: Sweet Cornbread

Once upon a time, we bought our cornbread from the frozen foods department in our grocery.  It was the Boston Market brand of cornbread...sweet and yummy!  Then, suddenly, we couldn't get it at our grocers anymore.  Oh...they still had other Boston Market brand foods, just not the cornbread.  What ensued was a search for a recipe that would be as good as the cornbread we used to buy frozen.  I tried many recipes until one day...EUREKA!  I found a delicious, sweet cornbread recipe, and it was even easy to make!  Thought I would share it with you here, but don't forget to read beyond the actual recipe, because I am posting a delicious discovery I made last time I used this recipe.

Sweet Cornbread

1 1/2 cups all-purpose flour*
2/3 cups sugar
1/2 cups yellow corn meal
1 Tablespoon baking powder
3 Tablespoons melted butter
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, slightly beaten
1/3 cups vegetable oil

Preheat oven to 350 degrees.  Grease an 8 inch square baking pan.
Combine dry ingredients.  In another bowl, combine liquid ingredients.  Mix liquids into dry ingredients just until blended.  Pour into prepared baking pan.
Bake for 35 minutes or until wooden pick inserted in center comes out clean.  (Takes me 40 to 45 minutes in my oven).

*Replace all-purpose flour with white-rice flour.  As good as this recipe is, it is even better tasting with the rice flour!  I'm not kidding!

Caps for Good

As promised in my last post, here is the caps I finished in January for Caps for Good.  I will be getting a box and mailing these off by next week.

But it's not time to put my crochet hook away yet.  I have recently found out there is a need for hats and booties in Albuquerque.  So as I watch TV, I my fingers will remain at work!