Roasted Chicken, Easy Pumpkin Bars, Calico Stuffed Squash

Dear Readers,

I hope you're having a great week so far!

Don't forget that the Dollar Stretcher Tips e-Book Collection is 37% off for our readers this week. This e-book collection is packed with do it yourself tips like Free Heat, Whiter Clothes Without Bleach, Saving Gas, Extending Produce Storage and more! Read more about it here.

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Have a wonderful weekend!

-Tawra
www.LivingOnADime.com

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Today's Tips:

• Don't forget to hit the candy sales after Halloween.
  


• Check out non-candy items, too. One year, the store had a bag of 24 bags of lunch chips for a dollar. This was an even better deal then packaging my own chips.
  


• If you make candy for the holidays and use the melting chocolate wafers to dip it in, buy the orange wafers on clearance and add red food coloring (paste or gel) to use for Christmas.
  


• Don't forget to think about New Year's parties. Black and silver is used a lot for them, so pick up some black plates, napkins etc.
  

Today's Menu:

Roasted Chicken*
Mashed potatoes
Calico Stuffed Squash*
Speedy Breadsticks*
Easy Pumpkin Bars*

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Today's Recipes:

*Roast Chicken

1 chicken
1-2 cloves garlic
1 tsp. thyme (to taste)
1 tsp. rosemary (to taste)
1 tsp. oregano (to taste)
olive oil
salt and pepper

Rub the inside of the chicken with garlic cloves. Put thyme, rosemary and oregano inside the bird. Rub the outside of the bird with olive oil and salt and pepper. Bake at 450° to 500° for 15 minutes. Then turn the oven down to 400° and roast for 35-45 minutes (for a 2 1/2 pound bird) or 1 hour (for a 3-5 pound bird) or until the temperature of the thigh reaches 180°. Allow to rest 10 minutes before serving. Serves 6-8.

*Calico Stuffed Squash

3 small acorn squash
6 Tbsp. margarine or butter
6 Tbsp. brown sugar
1 1/2 tsp. salt
1/2 tsp. pepper
2 (10 oz.) pkgs. frozen mixed veggies in butter sauce*
1/3 cup firmly packed brown sugar
1/3 cup walnut halves

Cut squash in halves, scoop out pulp (the stringy gooey stuff around the seeds) and seeds. Place in a shallow baking pan, cut side down. Fill baking pan with 1/2-1 inch of water. Bake at 350° for 1 hour. Carefully turn over, dot each squash with 1 Tbsp. margarine and sprinkle with 1 Tbsp. brown sugar. Sprinkle with salt and pepper. Bake 20 minutes more. While the squash are baking, cook veggies according to package directions. Add 1/3 cup brown sugar and walnuts. Fill centers of squash and serve. Makes 6 servings.

*Note: to make this recipe easier, you can use some canned mixed veggies with melted butter. You only really need to warm the veggies rather than worrying about cooking them when you do this.

*Speedy Breadsticks

1 (8 oz.) can of refrigerator biscuits
1 egg white, slightly beaten
Coarse salt

Heat oven to 400°. Grease a cookie sheet. Separate dough into 10 biscuits and cut each one in half. Roll into a pencil shape about 4-6 inches long. Place on cookie sheet, brush with egg and sprinkle with salt. Bake 12-15 minutes until golden.

*Easy Pumpkin Bars

1/3 cup sugar
1/3 cup oil
1 (15 oz.) can pumpkin
3 eggs
1 yellow cake mix
3 tsp. pumpkin pie spice*
1 can vanilla frosting
3 oz cream cheese, softened
Nuts, optional

Heat oven to 350°. Grease and flour a 15x10 jelly roll pan. Combine sugar, oil, pumpkin, and eggs on high for 1 minute. Add cake mix and spice. Mix 2 minutes on high speed. Fold in nuts, pour into pan and bake for 25-35 minutes or until toothpick inserted comes clean.

Combine frosting and cream cheese until smooth. Frost cooled bars. Store in fridge.

*Here's the pumpkin pie spice recipe from our Dining on a Dime cookbook. You'll need to triple it if you want to use it in the above recipe. You can also make a large batch and store so that it's ready for all those holiday recipes you want to try!

Pumpkin Pie Spice

1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. cloves

Mix well. Makes 1 teaspoon.