Kid Pleasers from Sherrie P

My kids won't drink mixed milk plain, but they love chocolate milk, a "purple cow," and peanut butter balls.

Chocolate Milk (1/2 gallon):
Mix together
8 C water
2½ C powdered milk
1/8 C cocoa
1/4 to ½ C sugar
pinch of salt (optional)
a few drops of vanilla (optional)
I like to mix this in a half-gallon jug, which is small enough for kids to handle. If you want, you can mix together just the dry ingredients and use as hot chocolate mix (about 1/3 C mix to 1 C water).

Purple Cow
Mix reconstituted powdered milk and grape juice half and half. A good way to give kids grape juice, since when it's mixed with the milk, it doesn't stain like regular grape juice does.
Peanut Butter Balls (from the TightWad Gazette)
Mix together
½ C honey
½ C peanut butter
1 C powdered milk
Form into balls (a melon baller works well).

Still need a Tummy Warmer

Cream Soup Mix
(from Heloise column)
Mix together
1 C powdered milk
1 T dried onion flakes
2 T cornstarch
2 T chicken bouillon powder
½ t dried basil
½ t dried thyme
½ t black pepper
To make soup, mix the above with 2 C water in a large saucepan; stir constantly until thick.
To make different flavors, add another ingredient - such as mushrooms, celery, potatoes, bacon, etc.

Yum! Yum!

7-Layer Bars
1 C. (2 sticks) butter
1 c. crushed graham crackers
1 c. flaked coconut
1 pkg. chocolate chips (6 oz.)
1 pkg. butterscotch chips (6 oz.)
1 can sweetened condensed milk, NOT evaporated milk (See recipe for sweetened condensed milk)
1 c. walnuts or pecans, chopped
Melt butter in an 8 1/2 x 11 inch pan in your pre-heating oven. Add layer by layer (do not mix) above ingredients in order listed.Bake 32 minutes at 350 degrees in an aluminum pan OR 28 minutes at 350 degrees if a glass dish is used. Cut in bars when cool. Time baking carefully


Strawberry Lime Riviera bars-
These are cheaper than ice cream, taste better, and are made from food storage. How can you lose?
1-1/4 cups crushed pretzels
6 Tbsp. butter or margarine, melted
1 can (14 oz.) sweetened condensed milk (See Recipe for instructions on making your own)
1 cup pureed strawberries
1/2 cup lime juice
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping or COOL WHIP Whipped Topping, thawed
MIX pretzel crumbs and butter in 13×9-inch pan; press firmly onto bottom of pan. Refrigerate until ready to use.
Add strawberries, sweetened condensed milk, and lime juice; mix well. Gently stir in whipped topping; pour evenly over crust.FREEZE at least 6 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly before cutting to serve. Store leftovers in freezer.

Sweetened Condensed Milk (Milk Conversion Chart)

Blender Cheesecake

1 recipe (or 1 can) sweetened condensed milk
1 8 oz philadelphia cream cheese or equivalent (do NOT use lower fat versions)
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla
9” graham cracker pie crust (or the equivalent made from scratch)
1 can pre-made pie filling (whatever flavor you like--cherry seemed to be the most popular)
Blend the ingredients for the sweetened condensed milk in the blender. Turn blender
to low and add the vanilla, lemon juice and cream cheese. Gradually increase the
blender speed, until smooth and creamy. (you may have to stop the blender once
or twice to scrape down the sides). Pour into prepared crust. You will see it start to
thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry,
you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with pre-made pie filling and serve. Yum

One of the Best things about using the powdered milk sweetened condensed milk for this recipe is .....you get a little more volume in the cheesecake then with the canned versions.....and the best part is ...it really sets up firm!

Milk Conversion Chart

Milk............Water....... Dry Powdered Milk
1 Cup......... 1 Cup........ 3 Tablespoons
3/4 Cup......3/4 Cup... 2-1/4 Tablespoons
2/3 Cup..... 2/3 Cup....2 Tablespoons
1/2 Cup..... 1/2 Cup.....1-1/2 Tablespoons
1/3 Cup......1/3 Cup.... 1 Tablespoon
1/4 Cup..... 1/4 Cup.... 3/4 Tablespoon

Use this conversion chart to use powdered milk in any recipe calling for milk! Simply look down the “milk” column for the amount needed in your recipe then add the dry powdered milk to your dry ingredients and the water to your wet ingredients.
Using more of your Powdered Milk in everyday ways...
Sweetened Condensed Milk (14 oz. can)
1/2 C. Hot Water
1 C. Dry Pdred Milk
1 C. Sugar
1 T. Butter
Blend VERY WELL in blender.
Evaporated Milk (12 oz. Can)
1-1/2 C. Water
1/2 C. + 1 T. Dry Powdered Milk
Blend VERY WELL in blender.
Buttermilk
Add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes.
http://www.everydayfoodstorage.net/

Drinkable Powdered Milk

Fill your jug with half of the water you will need. If you are making a gallon of milk then add 3 C. of powdered milk. Mix with a wire Wisk. Then fill second half of water. To enhance taste, try adding 1 t. vanilla and/ or 1 t. sugar.


This is a MUST!!!! YOU HAVE TO, HAVE TO, HAVE TO serve the milk chilled; there is nothing worse than WARM powdered milk