Want to save a ton of money, and have fun doing it?
Make your own laundry detergent.

by: Sheila Timmins
Making the Laundry Detergent:

I used Arm and Hammer Washing Soda a little hard to find but shop n save in Hubbard has it, 20 Mule Team Borax, and I like pink Dove Soap, as the basic ingredients.

You can use any bar of soap, but if you use a green bar of soap, your detergent will be green.  I went to the local heath food store and bought a small bottle of lilac oil, I add just a few drops it makes the detergent smell great.

Measured Ingredients:
1 cup of washing soda
1/2 cup of borax
one bar of soap (grated)
3 gallons of water

This is what you will need:
1.) a plastic container with a lid to keep it in.
2). a 5 gallon plastic bucket to stir it in & a very large spoon.
3.) Another pot to boil soapy water in and a grater.

First thing, put about four cups of water into the pan and put it on the stove on high until it’s at boiling, then lower the heat until it’s simmering.

While it’s heating up, take a bar of soap and grate it up into little shavings. I found a lot of success using our box grater, which resulted in a ton of little soap curls.  Important to make sure you have no large pieces, it will take to long and maybe never melt.

When the water is boiling, start throwing in the grated bar of soap. Just a little at a time, let it melt and add a little more...do not put a lot in at one time.  Keep stirring.
Here's the trick the water must be hot enough to melt all the little pieces, but if it is to hot your pot will over flow with bubbles. It takes me about 12 minutes.  Make sure all little pieces of soap are melted!

Next, get out your 5 gallon container.  I bought a paint bucket at walmarts. Add three gallons of very hot  water to it.
To this bucket add the washing soda, & borax.
Make sure all is stirred and disolved. After that add  the soap solution you just cooked, and stir.
If you want to add a few drops of lilac oil you can.

Pour the Soap into your holding container with a lid.
Let sit for 24 hours. Use one cup per load.  If you store this in a cold room, it will turn solid and you may want to heat it up.

It takes me about 15 minutes to make this.  I look forward to running out of detergent....i know I'm Crazy..
Submitted By:  Sheila Timmins


8  oz. pkg.  cream cheese, softened
1/2  cup  blue cheese or ranch salad dressing
1/2  cup  ret hot Sauce
1/2  cup  crumbled blue cheese or shredded mozzarella cheese
2  cans (9.75 oz. each)  SWANSON® White Premium Chunk Chicken Breast in Water, drained


1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
Submitted B: Sheila Timmins

Easy Pecan Rolls

Thaw 24 frozen rolls slightly, then arrange in well-greased glass 9X13 dish.

1 pkg. small instant butterscotch pudding

cinnamon to taste

6 oz, chopped pecans

Sprinkle each item over rolls.

Melt 2 sticks of butter with 1/2 cup of white sugar & 1/2 cup brown sugar. Cook 3-4 minutes until sugar is dissolved.

Poke holes into rolls with meat fork. Pour over dough. Cover with cloth, Let dough rise some and  Refrigerate over night. Bake at 425* for about 20 minutes. Enjoy!!!

Debra Miller
submitted by: Pat Daniels

What a great activity to share with the children in your life!  Or do like me and forward it to other people who might have someone to share it with!

Easter Cookie Recipe

To be done the evening before Easter

You will need:

3 Egg Whites
Ziploc Bag
1 Cup Sugar
Wooden Spoon
Pinch of Salt
1 tsp. Vinegar
1 Cup whole Pecans
Mixing Bowl & Mixer

Preheat oven to 300 degrees (It is important that the oven reach 300
degrees). Cover a cookie sheet with wax paper.

Place pecans in the Ziploc bag and let the child(ren) beat them with the
wooden spoon to break into small pieces. Explain that when Jesus was
arrested He was beaten by the Roman Soldiers. Read John 19:1-3

Let the child(ren) smell the vinegar. Put 1 tsp. Vinegar into mixing
bowl. Explain that when Jesus was thirsty on the cross He was offered
vinegar to drink Read John 19:28-30

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave
his life to give us life. Read John 10:10-11

Sprinkle a little salt into each child's hand. Let them taste it and
brush the rest into bowl. Explain that this represents the salty tears
shed by Jesus' followers and the bitterness of our sins. Read Luke 23:27

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain
that the sweetest part of the story is that Jesus died because He loves
us. He wants us to know and belong to Him. Read Psalm 34:8 & John 3:16

Beat with a mixer on high speed for 12-15 minutes until stiff peaks are
formed. Explain that the color while represents the purity in God's eyes
of those whose sins have been cleansed by Jesus.

Fold in broken nuts. Drop batter by the teaspoon onto the wax paper
covered cookie sheet. Explain that each mound represents the rocky tomb
where Jesus' body was laid. Read Matthew 27:57-60

Put the cookie sheet in the oven, close the door and turn the oven OFF.
Give each child a piece of tape and seat the oven door. Explain that
Jesus' tomb was sealed. Read Matthew 27:65-66

GO TO BED! Explain that we may feel sad to leave the cookies in the oven
overnight. Jesus' followers were in despair when the tomb was sealed.
Read John 16:20 & 22

On Easter morning, open the oven and give every one a cookie. Notice the
cracked surface. Take a bite. The cookies are hollow! On the first
Easter Jesus' followers were amazed to find the tomb open and empty.

JESUS IS RISEN! Read Matthew 28:1-9
BY: Betty Savach
1 cup sugar
1/2 cup margarine or butter, softened
1 teaspoon vanilla
1/2 cup cocoa
1/2 cup chopped walnuts
1/2 teaspoon baking powder
1/2 teaspoon salt

Heat oven to 350. Mix sugar, butter, vanilla and eggs. Stir in remaining ingredients. Spread in greased square pan. 8x8x2 inches.
Bake until wooden pick inserted in center comes out clean. 25 to 30 minutes; cool.
By: Betty Savach


3 cups powdered sugar
1/3 cup margarine or butter, softened
2 tablespoon white creme de cacao
2 tablespoon green creme de menthe
1 1/2 squares (1 1/2 ounces) unsweetened chocolate

Mix everything except chocolate and spread over brownies. Refrigerate 15 minutes.
Heat chocolate over low heat until melted; spread evenly over powdered sugar mixture. Refrigerate at least 3 hours. Cut into bars, about 1 1/2 x 1 inch.

Brandy Alexander Bars: Substitute 2 tablespoons brandy for creme de menthe.

Mint Bars: Substitute 1/4 cup milk for the creme de menthe and creme de cacao. Stir in 1/2 teaspoon peppermint, spearmint or wintergreen extract and 6 drops green food color.

We added a little green food color with the liquor.
By: Betty Savach

By: Betty Savach
By: Betty Savach
Fancy Oyster Cracker Snack

2 – 12 oz. bags Soup/Oyster Crackers
1 -   1 oz. Hidden Valley Ranch / Salad Dressing & Seasoning Mix
1 – 12 oz. Orville Redenbacher’s Popping & Topping Buttery Flavor

Put 1 12 oz. bag of Oyster Crackers in Large bowl.  Open Hidden Valley Ranch Dressing and sprinkle ½ pkg on crackers.  Mix well with wooden spoon.

Put 2nd 12 oz. bag of Oyster Crackers on top other crackers in bowl.
Sprinkle with balance Hidden Valley Ranch dressing.  Mix well.

Pour Orville Redenbacher Popping oil over crackers.  Mix well to coat crackers.

Store in air tight container and continue to turn to be sure crackers
are well coated.

By: Jean Janesh