My Mother Eloise's Meat Stuffed Yellow Squash

Made from Leftovers use any meat you have left over

4 mediums cut 1/2 lengthwise summer squash makes 8 halves
2 cups croutons croutons your flavor
1 cup melted real butter
2 cups shredded Monterrey Jack-Colby cheese
1 cup shredded chicken (option: turkey, or crumbled bacon)

1.  Wash Squash
2.  Cut Squash in half length wise.
3.  Scrape out the vegetable in the middle and save in a mixing bowl.
4.  Lightly Steam squash halves in microwave or steamer.

In medium mixing bowl, mix croutons, cheese, chicken (or your choice of meat) butter, and squash you scraped out.
Mix well

Stuff lightly steamed squash with mixture.
Bake at 300 degrees for 8 min. or 3-6 mins in microwave until warm and cheese is melted.

Tip 1: Creating That Perfect Halloween Costume For Less

There as thousands of Halloween costumes to choose from these days.  And many costs more than $100 to buy.

Tip:1 Choose a Halloween costume with your child that you both can create together.  You may not be able to sew, but I am sure you can use a glue gun.

Go to the dollar stores, Salvation Army etc.

9 Tips To Save Money By Keeping Your Vegetables Fresher Longer

1. Too much moisture can cause vegetables to mold and melt.

2. When Purchasing your vegetables at the grocery store dry off the excess water, before placing the item into the plastic bag. Most grocery stores provide paper towels that are located in the produce department.

3. When you get home do not just toss all the vegetables in the refrigerator. How many times have you found your green onions melting in the refrigerator: they have become liquid green yuk.

4. Most vegetables are not to be washed before use.
Except for carrots, beets and celery.
Carrots and beets cut off the roots, wash and dry them completely place them in a perforated plastic bag. Place them in the refrigerator they should last approximately 2 weeks. As for celery the green leafy tops are really very tasty for soups. Clean celery as you would carrots. Dry them completely place them in a perforated plastic bag.

5. Leafy greens, such as lettuce and spinach should be placed in plastic storage bags and put in the coolest place in the refrigerator. Should you notice to much moisture accumulating in the plastic bags wrap the leafy greens in a paper towel.

6. Cabbage, uncut, unwashed wrapped in plastic should last for approximately 10 days .

7. Cauliflower and Brussels sprouts, place in plastic storage bags and place in the refrigerator.

8. Peppers, onions, celery, scallions and tomatoes can be frozen. Thaw and use them in baking and in soups.

9. Potato and sweet potatoes, place in a brown paper bag. Put in a dark, cooler room. Potatoes should last for several weeks. Sweet potatoes contain more sugar, so they break down quicker than regular potatoes.

10 Steps in choosing the Kitchen items and cooking needs that are right for you:

Kitchen Items and small appliances are personal choice:


1. Convenience:
What is most convenient for your life style

2. Simpler the better:
Items that take the least amount of effort to use:

3. Clean Up:
Items that are the easiest to clean up:

4. Clutter or the lack of Clutter:
Space available for you to use in your kitchen.

5. Your type of cooking:
Baking, Grilling, Micro Waving, Crock Pot.

6. Watch out for the newest fad.
The newest gadget may look great but will it really be functional in your kitchen.

7. Is it really a need or just want.
It may be pretty, but think do I really need it. You will save money and clutter.

8. Do you freeze or save left overs.
There are items specifically for freezing and storing cooked foods.

9. Small children in the kitchen:
Safe items for small children that want to help. Cooking is a great way to teach, and build self confidence in small children.

10. Herbs and Spice Gardening:
Do you grow your own. It will determine what kind of spice racks and spices you may need.

Tip # 7 How do you feed Unexpected Guest without blowing your budget:!!!!

When unexpected guest arrive you don't have to wait until they leave to eat.

Just improvise ! Add food items that cost the least to purchase and the easiest to add without making your guest feel they are an inconvenience.

Many food items fits the bill.

Potatoes, Long grain white or brown rice, barley,pasta, lettuce and many other .

Potatoes add 1 per additional person eating. Microwave: serve mashed potatoes instead of baked. Rice can be served as a starch by itself or added to increase volume. (ex: add to soup, burritos, casseroles as well as barley and pasta.

If serving a salad increase the lettuce and serve the salad into individual salad bowls.

And as far as dessert easy!! Always have a large jar of applesauce on hand, or a couple of boxes of vanilla and chocolate instant pudding, graham crackers or nil la wafers.

Pour applesauce into small individual serving dishes, sprinkle with cinnamon, stand 2 small graham crackers to one side like rabbit ears and serve.

Or make pudding according to directions, pour pudding into small individual serving dishes, layering each flavor, put a dollop of whip topping in the middle and serve.