Perrysburg Town Money Saver | September FOM

Drink Plenty of Fluids

Start by drinking lots of water the day before,as well as the day of your donation. Taking in extra uids may help reduce your donation time.

Drink 4-6 tall (8 oz.) glasses of water, fruit juice or other ca eine-free liquids at least 2-3 hours prior to donating.

Avoid ca einated beverages as they will dehydrate your body. Avoid co ee, tea, chocolate drinks and soft drinks, unless it says Ca eine-Free on the label. Avoid alcohol of any type for 24 hours before you donate.

Eat Healthy

Prior to donating, eat a well-balanced meal.A well-balanced meal will help maintain your iron and protein levels.

Avoid fatty and high cholesterol foods, especially 24 hours before donation.

Adequate Sleep

For a healthy donation, get 5-6 hour of sleep the night before donating.

Do not smoke a cigarette an hour prior to coming to the center to donate. Do not get piercings or tattoos 12 months prior to donating.

The use of non-prescription drugs, either through veins, local injection, snorting, inhaling or any other method of use is never permitted.

Level: Easy

Total: 3 hr 45 min

What’s the difference?

There are four things different between the two pictures.Can you find them?

Homemade,

Kid Friendly

PB&J Cookies

INGREDIENTS

Prep: 30 min

Inactive: 3 hr

Cook: 15 min

Yield: 36

1 stick unsalted butter (1/2 cup), room temperature • 1/2 cup peanut butter

1/2 cup light brown sugar • 1/2 cup granulated sugar • 1/2 teaspoon vanilla extract

1 egg, beaten • 1/2 teaspoon salt • 1 1/2 cups all-purpose flour

1 cup sugar (recommended: Sugar in the Raw) • 1/3 cup preserves

DIRECTIONS

1. In a mixer add the butter, peanut butter, brown sugar and granulated sugar, and blend on medium-high speed until creamy. Then add the salt, vanilla and egg, and blend until combined. Lower the speed of the mixer and add the flour in 1/2-cup intervals. Rrefrigerate dough for at least 2 hours.

2. Preheat the oven to 350 degrees F. Line baking sheet w/ parchment paper.

3. Remove the cookie dough from the refrigerator and scoop out a TBSP of dough and roll into a balls in your hands. Then roll the ball the sugar and place on baking sheet. Repeat for the rest of the balls, making sure to separate them by 1”.

4. Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a spoon. Fill the center of each with about 1/2 teaspoon preserves. Bake until lightly golden, about 12 minutes.

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