My Fall Squash Recipes

I love to make different foods so that my children get to experience a lot of different foods. So when fall comes around I love to make different Fall Squash to give them a new variety from the Veggies that are available in the summer. There are several different ways you can add them to things you eat everyday and hide them so that the children don’t realize they are there in what they are eating. So here are a few of my tricks to get more healthy fruits and veggies into the children when they turn up their noses.

Apple and Zucchini Bread

* 1 small Zucchini- Peeled and cut into slices and put into little pieces. (1 cup)
* 3 Apples- Peel and cut into small chunks (1 cup)
* 3 1/4 cups all-purpose flour
* 1 1/2 teaspoons salt
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon pumpkin pie spice
* 3 cups sugar
* 1 cup vegetable oil
* 4 eggs, beaten
* 1/3 cup water
* 1 teaspoon lemon juice

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. You can also use this recipe to make muffins as well.

Acorn Squash filled with Apples

1 acorn Squash cut in half and cleaned out
2 Baking Apples peeled and cut into pieces (1 Apple per half)
2 tablespoons of Honey for each half
1 Tablespoon of Brown sugar per half
1/2 teaspoon of Cinnamon

Take a knife and score the Squash so that the flavors will go all the way through the squash. Mix the rest of the ingredients in a bowl and fill the squash. In a shallow pan put about an inch or so of water in the bottom of the pan. Then put the squash in the pan and heat the oven to 350 degrees, bake for an hour. Check the squash to see if it’s soft and fully cooked when the squash pulls away from the sides the squash is ready to serve.

My 5 minute Chocoholic Fudge Recipe

WARNING: Addictive, not my fault if you need your fudge all the time. lol Yes, I am a Chocoholic and I LOVE my chocolate! Not just any chocolate though most of the time I need my “make me feel better Fudge”! I do the occasional chocolate bars and other chocolates but I’m addicted to fudge. Shhhhh…..don’t give away my secret! lol Not that anyone who knows me doesn’t already know. 😉

Now I love all different flavors of fudge as well. So I like to mix it up on those days that I really want it so I don’t get bored. I’m not sure that could really happen but just in case. lol Now, I do it the frugal way so that it doesn’t get expensive to make. I pick everything up to make it when it’s on sale and have it on hand for those times that I want it.

You can make this even if you can’t cook!

Easy and Frugal 5 minute fudge

* 1 can evaporated milk
* Milk chocolate chips 12 oz
* Semisweet chocolate 6 oz
* 1 Ts of Vanilla

Take the chips and milk and put into a microwave bowl. Heat in the microwave for about 3 minutes and add a minute at a time till chips are almost melted stir in between as they sometimes still look like they aren’t melted but they are. Add in Vanilla and stir again. Put in a 9 X 13 pan that is greased with butter so they won’t stick. put into fridge to let set and cut in slices and enjoy! I know its a hard recipe isn’t it. lol

You can add nuts or other items at this time after the melting and adding of the vanilla.

Rocky Road Fudge-
after mixing and adding the vanilla you can add nuts and marshmellow to it then cool. HEAVEN!

Peanut Butter Fudge

* 2 cups creamy peanut butter
* 2 cups chocolate chips (1 12 oz bag)
* 1 14 oz can sweetened condensed milk

Put the chips and peanut butter into a bowl do NOT mix. Just place in microwave. Cook for about 2 minutes then stir, add in the milk and microwave for another minute. If not completely combined when you stir then add another minute on till it does. If it’s still lumpy add more time in on the microwave till its able to be stirred. Then place in fridge to set.

Place in 8 X 8 pan for this recipe.