Food Storage Checklist #21

To do:

• read about the basics of dehydration.
• learn more about food dehydrators.
• use your peanut butter (try these peanut butter bars) and corn syrup in a recipe.
• make a chocolate milkshake.
• update your 3-month supply.

To purchase:

• 12 lbs of non-instant dry milk or 24 lbs of instant dry milk.
• 3 lbs of corn syrup.
• a few #10 cans of dehydrated or freeze-dried fruits and vegetables.
• something from your 3-month supply.

Food Storage Checklist #9 (lentils, dry soups, & peanut butter)

To Do:

• Learn more about lentils and dry soup mixes.
• Try out a lentil soup recipe.
• Try sprouting some lentil seeds and taste them.
• Make something yummy with peanut butter.  
• Update your 3-month supply inventory sheet.

To Purchase:

• 5 lbs of lentils.
• 5 lbs of dry soup mix.
• 4 lbs of peanut butter.
• a few packages of non-food items.
• something from your 3-month supply list.

Peanut Butter Bars

1 1/2 c. shortening
1 1/2 c. peanut butter (creamy or chunky)
1 1/2 c. white sugar
1 1/2 c. brown sugar
3 eggs
3/4 t. salt
1 1/2 t. baking soda
1 1/2 t. vanilla
2 1/3 c. wheat flour
3 c. oats (regular or quick)

Cream the shortening, peanut butter, sugars and eggs together until smooth. Add the remaining ingredients and beat until incorporated. Spread into a greased cookie sheet (jelly roll size) until even on all sides (batter will be thick, you may need to use a fork to press down). Bake at 325 for 13 minutes (bar will seem under done, but will firm up as it sits). This recipe makes a large batch, it can be halved and put in a 9x13 pan if you would prefer.

Chocolate Frosting
1 stick butter
1 t. vanilla
Dash of salt
1/2 c. cocoa powder
3 1/2 c. powdered sugar
1/3 c. milk

Peanut Butter Kisses

1 cup peanut butter
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
3 cups whole wheat flour
1 tsp. baking powder
2 tsp. soda
1 tsp. salt

Cream peanut butter, butter, sugars, eggs, and vanilla. Add flour, baking powder, soda, and salt. Roll into walnut sized balls. Place on ungreased cookie sheet. Bake 8-10 minutes at 350 degrees. As soon as you take them out, push a chocolate kiss in the middle.

Peanut Butter Truffle Brownies

Brownie Base
1 box brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping
1 cup semisweet chocolate chips
1/4 cup butter


1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.