Autumn settles our lives much like time settles summer’s seeds to the ground.

 Cooler days and nights signal an ancient instinct for hummingbirds to settle further south. Each day we watch for any migratory hummers that might stop by for a quick drink at the sugar water. Usually if they are around, they visit in the evening.

Late butterflies also feed in the warmer late afternoon and evening air. Mornings are too cold for them. They cling to the undersides of leaves until the leaf itself radiates the sun’s warmth, then search out a flower or two.

 For students of all ages, a new year begins with yellow buses, burdening backpacks, cafeteria lunches and challenges of English, algebra and history. After school, immediate thoughts are of food. A high rate of energy has been expended getting through the day. Replenishing the storehouse gives one a few minutes to recuperate before tackling homework, evening chores and the late-night trips to library and Wal-Mart for more supplies.

After-school snacks do not have to be fancy. In fact, plain and substantial are more appreciated. Sweet or savory, they settle and satisfy as summer makes way for a new year of reading, writing and ‘rithmatic.

Using garden produce and fruit is a great way to incorporate good-for-you foods in afternoon and evening treats.

Comments? Contact Connie at This email address is being protected from spambots. You need JavaScript enabled to view it. or Box 61, Medway, OH 45341

After School Dip & Chip
8 ounce block cream cheese, room temperature
1 pint cottage cheese
1 pkg. taco seasoning
1 cup salsa
1-2 cups shredded cheddar cheese
8 ounce carton dairy sour cream
Shredded lettuce, chopped onions, ripe olives
Chopped tomatoes
In food processor, combine cheeses. Add taco seasoning and blend well. Spread on serving platter.
Top with salsa, then shredded cheddar. Spread sour cream over all. Top with lettuce, onions, olives, tomatoes and any other dip ingredient you like.
Serve with nacho or tortilla chips, celery stalks (they act like scoops) or thin crackers.
This makes a large platter so have plenty of chips and friends over to help.

Chocolate-Zucchini Bars
1 ¼ cups sugar
1 egg
1/3 cup baking cocoa
½ cup vegetable oil
2 teaspoons vanilla
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups grated, drained zucchini
1/3 cup chopped walnuts or pecans, optional
Preheat oven to 350 degrees. Lightly grease a 13 x 9-inch pan. In mixing bowl, using electric mixer, blend together the sugar, egg, cocoa, vegetable oil and vanilla.
In another bowl, sift together flour, baking soda and salt. Add to wet mixture. Beat well. Add zucchini and nuts. Blend well. Spread batter in prepared pan. Bake for about 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool, cut into bars. May be frosted if desired.

Apple Bread
1 ½ cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
1 egg
¼ cup vegetable oil
1 cup shredded, peeled apple
½ cup chopped walnuts
In one bowl, sift together flour, cinnamon, baking powder, baking soda and salt. In another bowl, blend together sugar, egg, oil and apple. Add walnuts.
Add the flour mixture to the wet ingredients. Stir until combined. Pour batter into greased 8x4x2-inch loaf pan. Rap pan on counter to release any air bubbles. Bake in a preheated 350 degree oven for 50-60 minutes. Bread is done when a toothpick inserted in center of loaf comes out clean. It is normal for quick breads like this to develop a crack on the top as they bake.
When done, cool for about 10 minutes on rack. Remove bread from pan and cool completely. Wrap well in foil or plastic wrap and store overnight to mellow flavors and texture. Serve plain or with butter, cream cheese or peanut butter.