½ cup creamy no-salt-added peanut butter

1 teaspoon onion powder

1 teaspoon dried celery flakes

Pinch dried red pepper flakes

1 teaspoon Minor's Low Sodium Chicken Base

¼ teaspoon Minor's Ham Base

3 cups water

¼ cup instant nonfat dry milk

½ cup Maple Leaf Potato Granules (or other unseasoned, no-salt-added instant potato flakes or potato flour)

• Heat the peanut butter in a nonstick saucepan over medium heat. Add the onion powder, celery flakes, dried peppers, and bases, stirring constantly until the bases are dissolved and well mixed.

• In a blender or food processor, combine the water, dry milk, and potato granules; process until blended.

• Slowly pour the water mixture into the peanut butter, whisking to combine. Lower the heat and simmer until the mixture is heated through and thickened, stirring gently. Serve immediately.

Compost Broth

This isn't as yucky as it sounds. Rather, it's a frugal way to use the peelings from vegetables that you'd probably otherwise just throw away. Instead, wash vegetables before you peel them and place the peelings in a 1-gallon sealable plastic bag. Store the bag in the refrigerator for a few days until you've got enough peelings and you're ready to make the broth. Include stuff you'd usually never dream of using, like onion and garlic peel! Simmer the peelings in at least 1 gallon of water for 1 hour. Strain the broth, and voilà! You have veggie broth.