Each batch yields approximately 32 ounces (between 32-64 loads based on how many Tbsp used per load).
- 1 bar (or 4.5 ounces) of shaved bar soap (Ivory, ZOTE, Fels-Naptha)
- 1 cup of borax
- 1 cup of washing soda
Use 1 Tbsp per load (or 2 Tbsp for heavily soiled loads).
Karen's No Streak Window Cleaner Recipe:-1/2 TEASPOON BLUE LIQ DAWN DETERGENT -A SPRAY BOTTLE FULL OF WATER
Valeri's Winter Fruit Salad
1/4 c white sugar
1/2 c fresh lemon juice
2 t diced onion
1 t Dijon mustard
1/2 t salt
2/3 c vegetable oil
1 T poppy seeds
1 head romaine lettuce, torn into bite-size pieces
½ red onion, cut in slivers
4 oz shredded Swiss cheese
1 c roasted pecans
1/4 c dried cranberries
2 apples -- peeled, cored and diced
2 pears --peeled, cored and sliced
In a blender combine sugar, lemon juice, 2 t. onion, mustard and salt. Process until well blended. With machine still running add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
In a large serving bowl, toss together the lettuce, cheese, pecans, cranberries, onions, apples and pears. Pour dressing over salad just before serving and toss to coat.
Adele's Chicken Tortilla Soup:
2 boneless skinless chicken breasts, cooked and cut up or shredded
2 cans Rotel (I use one mild and one original) depends on how "hot" you like it!
(The one I made for the lunch was 2 milds as I did not know everyones preference!)
2 cans cream of chicken soup
one box (2 envelopes) Lipton noodle soup mix
1/2 chopped onion
1 tsp cumin
5 cups water
Add all ingredients together in pot, stirring occasionally, do not boil, it will thicken as it cooks
Serve topped with shredded cheese, tortilla chips, sour cream, avocado, etc.
Freezes great!!!
Allyson's Blueberry Cheesecake Bars
2 cups flour
½ cup powdered sugar
1 cup butter (cold)
2 T sugar
2 tsp. cornstarch
1 cup fresh or frozen blueberries
¼ cup orange juice
1 pkg. cream cheese (softened)
½ cup sugar
1 T flour
2 eggs (slightly beaten)
1 tsp. vanilla
Heat oven to 350°. Line 9x13 baking pan with foil, extending over the edges.
For the crust, in a large bowl, using a pastry blender or knives, combine the 2 cups flour, powdered sugar and butter until well mixed. The mixture will be crumbly, but press evenly into the bottom of the pan. Bake for 20 minutes.
In a small saucepan, combine the 2 T sugar, cornstarch, blueberries and orange juice. Cook on medium-low until thick and bubbly, stirring frequently.
In a medium bowl, beat the cream cheese, ½ cup sugar, and 1 T flour until smooth. Add the eggs and vanilla. Pour over the hot crust. Put the blueberry mixture in “blobs” over the cream cheese mixture. Using a knife or toothpick, swirl the blueberry mixture through the cream cheese mixture. Bake an additional 20 minutes or until center is set.
Cool on a wire rack for 1 hour. Chill in refrigerator for at least 1 hour before cutting into bars. Sprinkle with powdered sugar if desired.
Upcycling Ideas
I could not figure out how to download instructions on some of these things, so if you want instructions beyond what you see here on the blog, send me an email (mmedcalf@utah.gov) and I will send the instructions to you be email.
How to make Plastic bag crafts - Instructions on this link:
