powdered laundry detergent

My personal powdered laundry detergent recipe:

1 bag Foca biodegradable powdered laundry detergent ($3)

1 4lb box 20 Mule Team Borax ($4)

1 small box of baking soda (0.50)

Mix everything together and thoroughly in a container large enough to hold it all. Use it by the tablespoon. 1tbsp for small loads, 2tbsp for medium/small load, 3tbsp for medium/large load, and 4tbsp for large loads. I usually add extra baking soda for smell-ier stuff, a litte extra of the laundry detergent for dirtier stuff, and I also add white vinegar in the bleach reservoir for softness. **Note the reaction between the baking soda and vinegar is very minimal and I haven’t had a problem with it foaming excessively or with a vinegar smell** I have a family of 5 currently using this and it lasts us about 5 weeks.
**going to try this it is from a bloggy friend linked on the title

Homemade dishwasher soap

Just got back from running around and saw this question. Here it is:

1/2 cup Borax
1/2 cup Washing Soda
1/4 cup Kosher Salt
1/4 cup Citric Acid (the secret ingredient!)

Put it in a 32 ounce container and shake well. Use 1 tablespoon per dishwasher load

Savory Slow-Cooker Beef and Pear Roast

1 medium-sized beef roast (can be frozen)
1 white or yellow onion, sliced thick
5 carrots, peeled and sliced into large chunks
4 stalks of celery, sliced into large chunks
2 cloves of garlic, crushed or pressed (whichever is easier for you)
3 potatoes, cut into bite-sized pieces, skins on
4 pears, cored and sliced thick; leave the skins on
1 cup water
2-3 sprigs of fresh Rosemary (can use dried, just use about 2 teaspoons, or whatever looks good)
1 teaspoon dried, ground Thyme
1 teaspoon salt
1/2 teaspoon pepper

Place all into slow-cooker and turn on high for five hours. Switch to low for the next 4 hours. Remember, the meat can be frozen when you put it into the cooker; it will come out very tender, moist, and juicy. This dish makes it's own sauce while cooking and makes your home smell delicious! Serve with french bread or baguette, a fresh, crispy salad, and enjoy!

Crockpot Cranberry Chicken

1 Whole Chicken or 4 Chicken Breasts
1 Can Cranberry Sauce (whole or Jellied)
½ cup orange Juice
¼ cup Brown Sugar
¼ tsp cinnamon
½ tsp nutmeg
1 tsp salt
1TBSP Corn Starch or other thickening agent

In a small bowl mix brown sugar, cinnamon, nutmeg and salt. Rub the mix onto a whole chicken. Make sure you rub it under the skin as well. Pour ½ cup Orange Juice into Crock pot. Place Sugar rubbed chicken in the crock-pot with the juice. Spoon Cranberry sauce over chicken. Cover and cook 5 Hours on High or 8 Hours on Low
After the Chicken is finished remove it from the Crockpot and let it rest at least 10 minutes before slicing. While resting whisk in 1 Tbsp of Corn Starch into the drippins in the crockpot. Crank the crock pot on high until thickened. Makes some awesome gravy to serve the Chicken with! Serve with rice or potatoes, and of course who could forget the circle cranberry sauce!

Spanish Rice

Spanish Rice
Ingredients:

1 cup long grain brown rice or white rice

2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon each oregano & cumin & garlic powder
2 tablespoons dry onion
Dash red pepper flakes
*Put all of this in a ziplock baggy and seal until ready to use.

Directions:

When you are ready to make this recipe, you will need to add the following ingredients:

1 or 2 tablespoons oil
8 oz can reduced sodium tomato sauce or 1 cup chopped fresh or canned tomatoes
2 cups water
In a 2 quart pan, heat the oil on medium heat. Once the oil is heated, add the Spanish Rice mixture into the pot. Saute this mixture until the rice begins to brown. Add the tomato sauce and water. Mix well and bring to a boil. When the mixture begins to bowl, cover the pan and turn the heat down to low. Depending on which type of rice you used will determine the cooking time. Brown rice=45 minutes, white rice=20 minutes.

This makes 4 servings.

Pace® Tomato Queso Soup

Pace® Tomato Queso Soup
From: Campbell's Kitchen
Grill: 10 minutes
Serves: 5


Ingredients:
1 jar (16 ounces) Pace® Mexican Four Cheese Salsa con Queso
1 can (about 14 1/2 ounces) diced tomatoes
1 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
Crushed tortilla chips
Chopped green onion
Directions:
Heat the queso, tomatoes and broth in a 2-quart saucepan over medium heat. Cook for 3 minutes or until the queso mixture is hot. Top with the tortilla chips and green onions.

Hashbrown Casserole

Ingredients:
1 can (15 ounces) reduced-fat creamy potato soup
1 cup (8 ounces) reduced-fat sour cream
1 tablespoon all-purpose flour
1/2 teaspoon garlic salt
1 package (24 ounces) frozen shredded hash brown potatoes
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1/3 cup grated Parmesa cheese
Paprika
Directions:
In a bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes and cheddar cheese.
Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Yield: 8 servings. Editor's Note: This recipe was tested with Healthy Choice ready-to-serve Baked Potato-Style soup.