6 cups pureed or shredded zucchini
6 cups Sugar
2 Tablespoons Lemon Juice
2 3 ounce packages of your favorite Jell-O
Mix zucchini, sugar, and lemon juice in a large pan and boil until zucchini is clear. Remove from heat and stir in Jell-O till it is all incorporated. Place into hot canning jars and process in a water bath canner for 5 minutes for 1/2 pints and 10 minutes for pints.
1 Spice Cake Mix
2 c. grated zucchini
1 c. hot water
1/2 c. vegetable oil
Open dry cake mix and place in a mixing bowl. Add water, oil
and eggs and mix thoroughly. Add zucchini and mix until
incorporated. Spray two bread pans with
cooking spray and pour mix dividing it between the two
pans. Bake at 350 degrees for 40 minutes or until toothpick
inserted comes out clean.
18 c. ground zucchini
1/2 c. lemon juice
3 c. sugar
1 (46 ox.) can of pineapple juice
Bring pineapple juice and sugar to a boil,
Add squash and simmer for 20 minutes
Pack and seal in hot jars and lids
Makes 12 pints of crushed pineapple
May be used as regular pineapple
12 c. Tomato Pulp (let set overnight take water off of pulp before processing)
7 c. Sugar
1/4 c. Lemon Juice
1 t. Cinnamon
1/2 t. Ginger
1/4 t. Ground Cloves
Bring all ingredients to a boil until thick. Stirring Frequently
Place in pint jars with one inch headspace and process in a water bath for 10 minutes.
1 Medium Summer Squash
1 Medium Zucchini
1 Small Onion
1 Bell Pepper or Banana Pepper
1 Can Cream of Chicken Soup
1 Cup Sour Cream
Slice thinly zucchini, summer squash, onion and pepper and layer into a baking dish. Mix together Sour Cream and Cream of Chicken Soup and mix thoroughly, Combine vegetables and cream mixture until evenly mixed. Bake at 350 degrees until squash is tender.
1 Gallon Vinegar
2 cups Epsom Salt
1/4 cup Dawn Dish Detergent (Original Blue Only!!)
Mix together and put in a sprayer
Will kill anything you spray it on. Mix and spray in the morning after the dew has evaporated off of the weeds and the weeds will be gone by suppertime.
2 Tablespoons of Coconut Oil
1 Teaspoon baking soda
a couple drops of peppermint essential oil or peppermint candy flavoring (any candy flavoring would work if making it for a child)
Mix together and store in an airtight container in a cool place.
This will remain solid if stored at room temperature. It will melt at anything over 75 degrees.
3 tablespoons unsalted butter
2 large onions, chopped (about 2 cups)
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
4 cups peeled and diced butternut squash
1/2 cup heavy cream
8 slices bacon
1 medium zucchini
1 medium summer squash
2 large potatoes
1 large green bell pepper
1 large onion
sea salt and garlic to taste
cut vegetables and cover with coconut oil (I use coconut oil PAM) and mix with sea salt and garlic and place into either a roasting basket or into an aluminum foil pouch and place on your gas grill until tender.
Adapted from Bon Appétit and Epicurious
4 tablespoons butter
3 large shallots, thinly sliced
2 tablespoons chopped garlic
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1 pound yellow crookneck squash, trimmed, sliced into 1/3-inch-thick rounds
1 pound small zucchini, trimmed, sliced into 1/3-inch-thick rounds
Melt butter in a large skillet over medium-high heat. Add shallots, garlic, and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.
1 of your favorite box brownie mixes (I used a super moist Sure Save Brand)
1 small can of pumpkin pie filling
Mix ingredient together and bake at 350° until toothpick in middle comes out clean.
This is a very moist brownie
You can top with cream cheese icing to make it more interesting.
8 cups sliced zucchini (cut like apple slices)
¾ cups lemon juice
1 teaspoon ground nutmeg
½ cup sugar
2 teaspoon ground cinnamon
1 1/3 cups packed brown sugar
1 cup all-purpose flour
1 cup rolled oats
2/3 cups butter, softened
Whipped cream or ice cream, optional
1. Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from heat. Pour into a greased 13” x 9” baking pan.
2. For topping combine brown sugar, flour, oats, and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired. Yields 12-16 servings.
1 serving (1 cup) equals 219 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 87 mg sodium, 36 g carbohydrate, 2 g fiber, 2 g protein.
*source: Taste of Home