Shh….it’s a secret ingredient!

This month in the spirit of using everything and not wasting, I put forth a challenge to the club to try to smuggle some super healthy, super easy, super fun food storage into a food that their families might eat. Try some of these super secret ingredients in your next family meal.

Super Secret Ingredient Mac & Cheese

Pinto Bean Fudge

1 cup cooked drained pinto beans

1/4-1/2 cup milk
6 ounces unsweetened chocolate
6 tablespoons butter

1 tablespoon vanilla
2 lbs confectioners' sugar

nuts (optional)
raisins (optional)
Mash 1 cup cooked and drained pinto beans. Add milk. Melt unsweetened chocolate with butter. Add chocolate and butter mixture and vanilla to bean and milk mixture. Stir until slightly thickened.
Work 2 pounds of powdered sugar into above mixture, you may have to work with your hands. Spread in a buttered pan and refrigerate. May add nuts and raisins. Makes about 3 1/2 pounds.

Chocolate Fudge Pumpkin Cake

Using a store-bought mix (or you can experiment with your favorite cake recipe), take one box of chocolate cake mix, one can of pumpkin-not pumpkin pie mix-just pumpkin, and a ½ can of water. Mix together gently until just combined, then mix for two minutes on medium speed. Pour into a greased and floured cake pan, 9 x 13 works well. Bake according to cake mix directions. Allow to cool. Top with frosting, or whipped cream, or eat it just plain. So yummy and moist, no one will ever know your secret!

Zucchini Crisp (Apple Crisp)

Zucchini Mixture
8 cups peeled seeded diced zucchini (about the size of canned pineapple chunks)
2/3 cup lemon juice

1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Crust Mixture
3 cups flour, I use at least half of it as wheat flour

1 cup oats, you can use old-fashioned or quick

2 cups sugar

1 1/2 cups cold buter

1 teaspoon ground cinnamon
ZUCCHINI MIXTURE:.
In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
Add sugar, cinnamon and nutmeg and cook for a minute more.
Remove from heat and let sit.
CRUST MIXTURE:.
For crust, mix flour, and sugar in a large bowl.
Cut in cold butter until mixture resembles pea size coarse crumbs.
Stir 1/2 cup of the flour mixture into zucchini and mix well.
Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
Spread zucchini mixture over crust in pan.
Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
Bake at 375°F for 35-40 minutes.