I will be freezing squash and zucchini today. I thought the squash bugs would have remedied my squash problem by now. Besides, life would be pretty dull without zucchini brownies anyway. 🙂
Yellow Squash Muffins
- 2 lbs crookneck yellow squash
- 2 eggs
- 1⁄2 cup melted butter
- 1⁄2 cup applesauce
- 1 cup sugar(I used sugar in the raw)
- 3 cups all purpose flour(I used self-rising and left out baking powder & salt)
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Wash squash, trim ends, and cut into 1-inch slices.
- Cook in a small amount of water for 15 to 20 minutes.
- Drain well and mash.(I used the blender)
- Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
- Combine dry ingredients in a large bowl.
- Make a well in center of mixture.
- Add squash to dry ingredients, stirring only until moist.
- Spoon into greased muffin tins, filling 3/4 full.
- Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.
They taste like pumpkin bread!
We went blueberry picking today for the very first time with our friends, the Dawson’s. The blueberries were beautiful and plentiful. Makes me want nice, big blueberry bushes. Not sure that will happen, though, I’m just no good with the weed eater! 🙂 Afterwards, we picnicked at Pandapas Pond and took a little stroll through the woods. Such an enjoyable time!
We made s’mores at a friends house a couple of weeks ago using a sterno s’mores maker just like this one. You can also make them yourself much cheaper. I really like the one done here. I am going to make my kids a s’mores bar for the 4th of July. Here’s what I came up with.
a ceramic flower pot, decorative rocks, and Sterno
I hope everyone had a wonderful Father’s Day weekend. Quentin worked all weekend, but we still made it super special. Saturday we took him out to eat. We tried a new restaurant, and it was fabulous. Sunday Madison surprised him with a chocolate chip cookie cake. That was pretty fabulous too. 🙂
There are lots of pretty blossoms to be seen around our place. Such a beautiful time of year!
Pretty yucca in bloom
day lilies are starting to fade
marigolds are starting to bloom
This years parsley doing really well hidden behind hostas and a hibiscus. The kittens were resting around the flower pot.
Some dill that decided it didn’t want to grow in a flower pot. 🙂
Hope everyone has a great week!
I start a quart of viili yogurt each morning, let it sit on the counter all day, pop it into the fridge right before going to bed, and it’s ready to enjoy by the following morning. Yesterday, we tried our hand at frozen yogurt. It was so good! I used a Cuisinart Frozen Yogurt, Ice Cream, and Sorbet Maker. I followed the recipe found here using only 2/3 cups of sugar. It was done after just 20 minutes in the ice cream maker.
Grab some berries from the yard and enjoy!
It’s a bright, sunny morning. It rained on and off all evening yesterday, but not until after I got the back yard mowed and weed eated. Looks like the rain will start around 3 today. We are having grilled cheese and avocado sandwiches, carrot sticks, and grilled squash for lunch today.
I found this old rooster planter at the thrift store yesterday. I’m in love! I think I will plant an herb of some sort in it.
We are picking squash now. It’s always nice when your garden starts giving back. We will gobble these up as we pick them. We never seem to enjoy them after they’ve been frozen. I read an article here about the vitamins and antioxidants found in squash and was pretty pleased.
I sliced these long ways, brushed both sides with oil, and sprinkled with sea salt just like I would if we were going to grill them outside. Only I grilled them inside on the stove top. Just a couple minutes on each side on a pre-heated griddle is all it takes.
Have a wonderful weekend!
We got rain again last night. A soft, gentle rain this time.We are getting ready to shop the thrift store in our little town. We will have egg salad(again), leftover baked beans from last night, squash fresh from the garden, and pineapple for lunch today. I mixed up some trout salad for Quentin’s lunch made from leftover grilled trout from last night for him to take to work. It is just too hot to cook indoors now. Today will be cooler only reaching around 83º. I hope to get the back yard mowed today.
Carrots in our spaghetti, carrots in our mashed potatoes, and now carrots in our smoothies. And everyone agrees it’s yummy! I roasted these at 400º for 20 minutes. We put a couple carrot chunks in each smoothie.
“Just get the glass, Mom, not my face.”
“No, really, just the glass.”
Have a great day!
It was already getting stuffy when we got up this morning. The sun is shining and it’s supposed to reach 90º out. I wanted to get the front yard mowed bright and early this morning to avoid the heat, but we got a good summer storm last night and the grass is too wet. I haven’t checked the garden yet, but we lost a lot of gravel in the driveway.
Clothes are out on the line, and boiled eggs are cooling on the counter. We will have egg salad sandwiches with leftover coleslaw and cantaloupe from supper last night for lunch today. Another quart of yogurt is culturing on the counter, and carrots are roasting in the oven. We will chill the carrots in the fridge and add them to our smoothies.
This was a really good year for growing radishes, so we pickled them to keep them from going to waste. I will pickle the rest when they are ready. I followed the recipe found here. They’re good; go ahead and try them!