
Well as you probably can guess by this pic I am definitely a squash lover. In fact, I would prefer to eat squash rather than eat a steak.....As a child, the first things gone on my plate would be the veggies, then the meat or poultry would sit there being tossed from side to side in my plate while I'd contemplate whether or not I would attempt to eat it....Most other children would eat their meats then toss their veggies side to side. I was different and that's okay! It takes all kinds to make the world go round.... 
Ingredients:
Directions:
Preheat over to 350 degrees F.
Slice the squash, zucchini, and onions and place in a large pot with enough water to fill the post halfway. Add one teaspoon salt. Bring to boil for about 5 minutes. You can cook them more or less depending upon desired consistency. I like mine a bit firmer since they will finish cooking in the oven later. Drain all liquids. (I keep mine and use it for a vegetable soup base)
Spray 9 by 13 inch baking dish with Pam. Line pan with about one inch of stuffing mix. Melt margarine and drizzle over stuffing mix. I like to take about a full handful of the stuffing and add it directly to the squash mix for added texture. I also omit the margarine to cut down on calories and fat.
In a mixing bowl add the cream of chicken soup, sour cream, mayonnaise, pimentos, carrots, handful of stuffing mix, black pepper, and water chestnuts. Mix together. Add squash, zucchini and onions, blend gently.
Pour entire mixture over stuffing in the pan. Spread evenly, Top with shredded cheese and remaining crushed crackers.
Bake for 45 minutes to 1 hour. Let stand 5 minutes before serving.
You can make this healthier by omitting the margarine, using reduced fat crackers, sour cream, and mayonnaise, and using fat free/sodium reduced cream of chicken soup.
| Servings: | 12 |
| Time: | 30 Minutes Preparation Time 45 Minutes Cooking Time |

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My house was always filled with kids especially during the summer. These taste wonderful and are super easy. You can substitute with ice cream and fresh fruit.You can even freeze the pudding and use as ice cream.Use your own creative skills. The kids will love you for making them feel so special!
Ingredients:
Directions:
Toast and butter two waffles and let cool. Add a serving of vanilla pudding on to one of the waffles. Top with remaining waffle, chocolate syrup, and whip topping.
| Servings: | 1 |
| Time: | 10 Minutes Preparation Time 5 Minutes Cooking Time |