Squash Bars

These are from Nanci; Lauren just put them on the blog. So the comments etc. are from Nanci.

Squash Bars

4 well beaten eggs

2 C sugar

2 tsp soda

1 tsp salt

1 tsp cinnamon

1 1/3 C oil (scant)

2 C flour

1 1/2C cooked mashed zucchini (you can use pumpkin or butternut or any other squash you think would be good)   I usually put the cooked squash into my food processer and puree it that way.  It is much faster than mashing by hand.

Pre-heat oven to 350 degrees. Grease and flour an 11 x 15 jelly roll pan. Mix well all ingredients except squash. Then add the squash into the mixture and beat to mix in well.  Bake in 11 x 15 pan for 20 minutes.  Frost with cream cheese frosting and sprinkle with chopped nuts.

Cream Cheese Frosting

4 TBSP butter or margarine

1 / 2 tsp vanilla

1 8 oz package cream cheese

2 C powdered sugar

Blend all ingredients well.

OK, I have to admit I have never actually made this frosting recipe. It came with the squash bars recipe and I usually just use frosting from the store, so I can’t verify the goodness of this recipe.But how different can it be?

Zucchini Bread

It is zucchini time and I love this classic recipe for zucchini bread from Betty Crocker!

3 cups shredded zucchini
1 2/3 cups sugar (can use Agave - half of the amount of sugar)
2/3 cup oil
2 tsp. vanilla
4 large eggs
3 cups flour (can use whole wheat)
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)

Move oven rack to low position so that the tops of pans will be in center of oven.  Heat oven to 350 degrees.  Grease bottoms only of 2 loaf pans.

Mix zucchini, sugar, oil, vanilla, and eggs in large bowl.  Stir in remaining ingredients.  Pour into pans.

Bake 8 inch loaves 50 to 60 minutes until toothpick inserted in center comes out clean.  Cool 10 ten minutes in pans on wire rack.  Loosen side of leaves from pans; remove from pans and place top side up on wire rack.  Cool completely before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Summer Squash Casserole

Hi everyone. Here is another good recipe to use up some of that proliferate squash. This casserole goes in a hurry at my house. So good! I got the recipe from Mom, who got it from someone in her book club-- wouldn't it be wild if it is one of Gaye's. It kind of looks like her handwriting.

2lbs (6 Cups) yellow summer squash sliced (I use zucchini too and do way more than 6 cups-cause I need to use up more than that!)
1/4 C onion (I use a whole onion)
1 Can condensed cream of chicken soup
1 C sour cream
1 C shredded carrot (I do more)
1 8 oz pk seasoned stuffing mix
1/2 C butter melted
(I also add shredded cheddar cheese mix and 1 lb cooked sausage)

In sauce pan cook sliced squash and chopped onion in salted water (5+ min). Combine soup and sour cream, stir in shredded carrots. Fold in drained squash and onion. Combine stuffing minx and butter. Spread half of stuffing mixture in bottom of 9x13 baking dish. (Then add sausage) Spoon vegetable mixture on top. (Sprinkle some cheese) and remaining stuffing over veg. Bake 350 for 25 to 30 min. Great summertime meal.

Zucchini and yellow squash spaghetti

So, this is a recipe I just throw together often, because I always have these ingredients once my zucc and squash start growing out of my ears...

A bunch of zucchini
A bunch of yellow squash
A handful of fresh Basil
Shredded carrots, or carrots cut up small
Fresh or dried onions to taste
Some fresh tomatoes
Oregano, fresh or dried (I just have dried)
Season salt
Garlic salt
Salt & Pepper
3 small cans of Tomato sauce
Shredded cheese
Spaghetti or linguini noodles

I fry up the veggies in oil or butter and garlic salt, season salt, salt & pepper, for awhile, and once they start to get soft, I'll pour in the tomato sauce.  Add the fresh basil and oregano, some more garlic salt if needed.  Just keep tasting and adding stuff.  It's good that way.  Let it simmer for awhile, not too long though, you don't want your zucc and squash to be mushy.  Put over pasta and add some cheese!  Easy-peasy!  Remy loves it.  It's a great way to get kids to eat zucchini. :)   

Zucchini Bread

Bring on the ZUCCHINI SEASON!  Let's post all of our favorite Zucchini recipes!  This recipe is from the wonderful cook, Jane.  She gave me a loaf, and it's sooo good.

Zucchini Bread


MIX all together:

1 c brown sugar
1 c white sugar
1 c oil
3 eggs, beaten well
2 c grated zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1 ½ tsp baking POWDER
**chocolate chips if desired
POUR into a well greased loaf pan.

BAKE @ 325 degrees for 1 hour – makes 1 large loaf or 2 small loaves