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Indiana, United States
Updates on our homeschooling family with ten children, a handful of chickens, a couple horses, three bunnies, and six cats. Visit our website at PeacefulHome.net


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Grocery Spending

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Oct 2010 - $231.39

Nov 2010 - $998.22

Dec 2010 - $340.29

Jan 2011 - $855.15

Feb 2011 - $203.17

Mar 2011 - $916.52

Monthly Average $590.79

Weekly Average $137.85
Our family's website, PeacefulHome.net, is in the process of changing hosting companies and is currently inactive. Our plan is to move this blog over once construction is complete. Please stay tuned for updates!

Thursday, August 19, 2010

Recipe - "I can't belive it's zucchini" Crisp

If you garden in Indiana, you have an abundance of zucchini. If you don't garden (that would be me!), people bless you with their abundance of zucchini.

While most of my children will eat zucchini bread, few will touch it (willingly) raw or cooked. I made this recipe and then held my breath. It was a huge hit! Only Emelie knew it was zucchini - everyone else thought it was made from apples! Awesome!

Zucchini Crisp

8 cups cubed peeled zucchini
3/4 cup lemon juice
1/2 to 3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1-1/3 cups packed brown sugar
1 cup old-fashioned oats
1 cup all-purpose flour
2/3 cup cold butter, cubed

In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. baking dish.

For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375° for 45-50 minutes or until bubbly and the zucchini is tender. Yield: 12-15 servings.

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