Saturday, July 16, 2016

FREE SKATING FOR KIDS

Kids Skate Free is a service utilized by participating skating centers to provide children with a fun and healthy activity for FREE. Click here to find a location near you. Select a location to view participating days, hours and ages. Skate rental is usually not included.

Roller skating is...

  • A fun way to increase muscular strength and cardiorespiratory endurance.
  • A way to burn anywhere from 330 to 600 calories per hour!
  • A Great for improving balance and flexibility.
  • A fantastic source of aerobic exercise.
  • A key to weight control.
  • Easy to learn.
  • A great tension reliever and enthusiasm builder.
  • An excellent way to help maintain good health


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MARVELOUS MEX DIP FROM CLABBER GIRL

Marvelous Mex Dip

INGREDIENTS

  • 4 oz. Green Chili Peppers canned, drained
  • 22 oz. Mexican corn canned, drained
  • 1 lg. bell peppers chopped
  • 1 c. mayonnaise
  • 2 jalapeno peppers (mild or hot), sliced seeded and chopped
  • 3 green onions chopped
  • 1 c. sour cream
  • 8 oz. cheddar cheese shredded

Instructions

Combine all ingredients, stir, chill and serve with corn chips. 
Best served with chips that are made for scooping.
Recipe featured in Brickyard to Backyard Cookbook, submitted by Joe Burch.
Yield: 8 servings.
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CHEESY CORNBREAD CASSEROLE FROM CLABBER GIRL

Cheesy Cornbread CasseroleAs featured in our 'Brickyard to Backyard' cookbook, this casserole is filled with cheesy goodness. Enjoy two different kinds of corn and colby jack or cheddar cheese in your cornbread.

INGREDIENTS

  • 17 oz. Corn Muffin Mix (2 8.5 oz. boxes)
  • 2/3 c. milk
  • 2 eggs
  • 1 (14.75) oz. creamed corn
  • 1 (15.25 oz.) Corn (or 10 oz. bag of frozen corn kernels)
  • 1 1/2 c. colby jack cheese or cheddar cheese (grated)

Instructions

Preheat oven to 400 degrees F. Prepare a 9x13-inch sheet pan; spray with non-stick food spray.
In a large bowl, combine muffin mix, milk, eggs and creamed corn. Mix well. Add canned or frozen corn and mix. Add 1 c. grated cheese and mix thoroughly. Pour mixture into prepared pan. Bake in oven at 400 degrees F. for 20 to 25 minutes. 
Remove from oven; sprinkle 1/2 c. grated cheese over the top and place back in oven for 2 to 5 minutes until cheese is melted. Serve immediately.
*If using canned corn, drain and discard liquid before adding to the mixture.
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ORANGE CAKE FROM CLABBER GIRL

Orange Cake


INGREDIENTS

  • 1 c. butter
  • 2 c. sugar
  • 1/2 tsp. vanilla
  • 2 Tbsp. orange rind
  • 2 Tbsp. Clabber Girl Baking Powder
  • 5 lg. eggs
  • 1/8 tsp. salt
  • 3 c. flour
  • Orange Glaze
    • 1/2 c. butter melted
    • 2/3 c. sugar
    • 1/3 c. orange juice
  • 3/4 c. milk

Instructions

Preheat oven to 350 degrees F. Prepare a bundt or angel food cake pan, sprayed with non-stick food spray.
Cake: Cream butter and sugar until fluffy. Add vanilla and orange rind. Add eggs one at a time, beating well after each addition.Sift Clabber Girl Baking Powder, salt, and flour together. Add to creamed mixture, a little at a time, alternating with the milk, beating well. Spoon into prepared baking pan. Bake at 350 degrees F. for 1 hour. Cool pan on wire rack for 2 minutes. Add glaze. 
Glaze: In a small bowl, mix butter, sugar, and orange juice. Pour ingredients into a medium-sized pan. Heat ingredients until sugar is dissolved. Pour evenly over the cake while it is still in the pan and the cake is still hot. Allow cake to cool thoroughly in the pan before removing.
Recipe featured in Brickyard to Backyard Cookbook, submitted by Cathy Sumansky.
Yield: 12-16 slices.

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