Powdered Laundry Detergent

1 c. Borax

1 c. Arm & Hammer Washing Soda
1 bar of laundry soap, grated (I used Fels Neptha)

• Grate the laundry bar.  
• Add the Borax and washing soda, mix it together and put into an airtight container. 

Use 1-2 T. per load.  I use 2T. on really dirty loads and 1T. for the lighter stuff.  Translation?  2T. on the kids’ clothes and 1T. on mine.

Source
Notes:

• I used a bar of Dr. Bronner's Castile Soap the first time (thanks, Trader Joe's!).  It grated nicely and had a pleasant, kind of minty smell.  Looks like they make other scents as well.  This time I used Fels Naptha just to try it out and because I can get it any any Walmart or grocery store around here for under a buck.  Either works.
• I used my food processor to grate the soap - fine shredder blade, going slowly to grate it as fine as possible.
• Then I switched to the chopping blade in the bowl and added the other 2 ingredients.  This made everything an even finer consistency and mixed it.
• I'm storing it in a mason jar with a dedicated tablespoon measure.
• I'm kind of liking this version better than the other liquid recipe I've made for the past year or so.  It's much less trouble to make and store.  The ingredients are identical, so it seems to work just as well for me.

Grandma Rose's Veggie Dip

1 c sour cream
1 c salad dressing (Miracle Whip)
2 tsp. seasoned salt
2 tbls. parsley
2 tsp. chopped onion
2 tsp. dill weed

Mix.  Enjoy.

I forgot how delicious this is! Tangy and dilly!

Warm and Creamy Bacon Dip

8 ounces cream cheese, softened
2 cups Daisy Brand Sour Cream
3 ounces real bacon bits
2 cups shredded Cheddar cheese
1 cup chopped green onion

Preheat the oven to 400 degrees. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips.

NOTES:

• Easy and delicious
• I kept it warm in a fondue pot instead of baking it.  I first had it at Langfeld's and she had it in a mini crock pot.
• I used Aldi sour cream so it was a little thinner than it would be with Daisy, but the flavor was the same.

Muffulettas (for a crowd)

Olive Salad

• 13 oz jar green salad olives
• 6 oz can black olives
• 6.5 oz jar kalamata olives
• 14 oz jar roasted red peppers
• 1 large stalk celery
• 16 oz jar Giardiniera (pickled cauliflower salad)
• 5-6 pepperoncini (optional)
• olive oil

Sandwiches

• 3 loaves ciabatta or olive oil focaccia 
• 1 lb provolone
• 1 lb mortadella or good quality bologna, thinly sliced
• 1 lb capicola, thinly sliced (we used prosciutto, but I've used just good deli ham before)
• 1 lb Genoa salami, thinly sliced

For the olive salad, drain (retain brine) and finely mince all ingredients. Add olive oil and brine until the mixture is moist enough to soak into the bread, but not too wet. Slice the loaves open, spread a generous layer of the salad on the top slice, then layer cheese and meats. Place the bottom slice on top, wrap sandwich, and refrigerate upside down for several hours or overnight to allow the flavors to blend together.

Serves 20 or so if it's your only entree, 30-40 if it's part of a big spread.

Orange-Glazed Crockpot Meatballs

• 28 oz bag of frozen meatballs
• 12 oz jar of orange marmalade
• 1/2 small jalapeno, diced
• 1/4 cup orange juice
• 1/4 cup beef broth
• 3-4 green onions, chopped
• 1/4 tsp salt
• 1/4 tsp pepper

Combine all ingredients, cook on low 4-5 hours.

Notes: I doubled this. I think we ended up with 14 adults and 5 kids at the party, and ate maybe 3/4 of what was there.

Crock Pot Sausage and Peppers

12 oz pkg sausage, cut into ¼ in piece
1 green pepper, diced
1 red pepper, diced
1 small onion, diced
2 garlic cloves, minced
1 can Italian diced tomatoes
1 Tbsp Italian seasoning
Instructions
Combine all ingredients in a gallon-sized freezer bag, zip close & place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 6-8 hours. Serve over rice.

NOTES:

• Sorry, but I didn't get a photo on this one.
• I'm intrigued by the idea of freeze-ahead meals for the crockpot and decided to start here.  I'll post my findings as I try more.
• I didn't use the red pepper (just extra green) - too expensive at this time of year.
• I used Johnsonville Brats, and they were good, but it would probably be better with Italian sausage.
• Also, I started with room temperature ingredients and cooked it on low for about 7 hours.  This was definitely more time than it needed.
• It would be very easy to extend with a larger can of tomatoes or more sausage.
• It was good.  I'd make it again.

Maker's Mark Mustard

1/4 cup yellow mustard seeds

1/4 cup brown mustard seeds

1/2 cup white wine vinegar

1/4 cup bourbon

2 to 3 tablespoons brown sugar

1/2 teaspoon sea salt

To prepare mustard seeds: In small bowl, combine yellow mustard seeds, brown mustard seeds, vinegar and bourbon. Cover. Let cure at room temperature for 2 to 3 days.

To make mustard: In blender or food processor, combine mustard-seed mixture, brown sugar and salt. Process to desired consistency.

NOTES:

• Mmmmm!  Sorry we used up your Maker's, Tony, but this is a pretty good use for it.
• Source
• See the recipe source for a news article with some other recipes as well, including a yellow ballpark mustard that looks really good.  Reprinted below just in case the article disappears, but not yet tried.

BALLPARK BEER MUSTARD 

Don't let the bright-yellow color fool you. Thanks to mustard powder and hoppy beer, this condiment packs a spicy punch. Swipe this stuff on your next grilled hot dog and don't look back.

Makes 1 pint.

1/2 cup mustard powder

1 cup hoppy beer (see shopper's note)

1/4 cup water

1 1/2 teaspoons turmeric

1 egg

1 teaspoon sea salt

2 teaspoons cornstarch

1 teaspoon lemon juice

2 teaspoons sugar

To prepare mustard powder: In small metal bowl, whisk together mustard powder, beer, water and turmeric until smooth. Cover. Chill overnight.

To make mustard: Bring saucepan with 1 inch of water to a simmer. To mustard-powder mixture, add egg, salt, cornstarch, lemon juice and sugar. Whisk to blend. Place bowl over simmering water. Cook, whisking continuously, for 5 minutes or until mixture starts to thicken. Immediately remove from heat.  I used an India pale ale.