Spicy Tortilla Soup

3 cups chicken broth
1 vidalia onion, diced (I used a small one)
1 15 oz can diced tomatoes for chili
1 29 oz can green enchilada sauce
1 15 oz can low-sodium black beans, rinsed
12 6inch corn tortillas, sliced into thin strips (1/4" or so)
1 lb diced, cooked chicken (or turkey)

Place chicken broth in pot and heat tortilla strips until soft.

Add can of tomatoes, can of enchilada sauce, can of beans, then chicken, heating through, but don't boil.

Top with dollop of sour cream and shredded cheese.

Chili Tortilla Stack

Makes 2 servings (so you need to double)
1 15-ounce can chili con carne with beans
1 4-ounce can green chilies diced
6 corn tortillas (6-inch)
1/4 cup onions finely chopped
1 cup sharp cheddar cheese shredded (about 4 oz.)
1 cup Monterey jack cheese shredded (about 4 oz.)
Sour cream Dairy
Olives sliced
Diced tomato
Shredded lettuce
Paprika

Preheat oven to 400°. Grease a 9-inch pie plate. In a medium bowl, mix chili and green chilies.

Place one tortilla in pie plate. Spread with about 1/3 cup of the chili mixture. Sprinkle evenly with about one-sixth of the onion, Cheddar and Monterey Jack cheeses. Repeat layering with remaining tortillas, chili, onion and cheeses. Bake for 15 to 20 minutes or until hot and bubbly.

Serve with sour cream, olives, tomato and lettuce, and sprinkle with paprika if desired.

Shredded Barbecue Beef Burgers – Crock Pot

* 1 (5 lb.) rump roast, or other inexpensive cut
* 1 medium onion, diced
* 1 bottle (8 oz) steak sauce
* 1 cup water
* 1 cup barbecue sauce, your favorite kind
* 1 tsp yellow mustard
* salt and pepper to taste
Brown roast in hot skillet in small amount of oil. Remove and give the onions a quick saute. Place onion in crock pot and place beef roast on top of onion. In separate bowl, mix together the rest of the ingredients and pour over the meat in crock pot.
Cook on Low setting for 6 hours. Remove beef from slow cooker and fork shred or chop, then return to slow cooker and stir to combine all the ingredients back together. Put cover back on crock pot and continue cooking on Low for 40 to 45 minutes.
Serve on good quality hamburger buns with mustard, pickles, sliced onion, and cheese slices. This is a great marriage between a good hamburger and a good Sloppy Joe.

CHOCOLATE CHIP CHEESEBALL

(Quick Cooking Oct/Nov 2000)

1 package (8 ounces) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 tsp vanilla extract
3/4 cup confectioner's sugar
2 Tbsp brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (about 2 cups)

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!