SCCAP Adams Pantry

10/22/2026

South Central Community Action Programs Adams Pantry is looking for volunteers to deliver to those who are homebound on Tuesday mornings. If you are interested and available, please contact Lisa Beaver at [email protected]

10/19/2026

Round up at the Giants’ register! Any help is always welcomed and appreciated! Thank you 🥰

10/18/2026

Apple C***r Donut Bread

This Apple C***r Donut Bread is tender, cozy, and full of apple c***r flavor, with warm apple pie spice in every bite. After baking, I pour apple c***r over the warm loaf and sprinkle it with a cinnamon-sugar topping for that perfect “donut” finish… slightly crisp on the outside, soft and moist inside! It’s one of my favorite apple recipes for fall and makes the best breakfast with coffee, an afternoon snack, or a sweet treat anytime.

Ingredients & Substitutions
It’s all about the apple c***r flavor and warm, spiced sugar topping in this bread!

• Apple Pie Spice: This bread gets its warm, cozy flavor from apple pie spice. Apple pie spice is a mix of spices like cinnamon, nutmeg, and cloves that make everything taste like fall. I make my own homemade apple pie spice at home, so it’s fresh and flavorful. If you don’t have apple pie spice, you can substitute 1 teaspoon cinnamon plus a pinch of nutmeg and cloves. You can just use cinnamon if that’s all you have.

• Apple C***r: This bread is full of apple c***r flavor, which gives it a sweet, fruity taste and keeps it moist. Plus, it is named after it, too! I like using real apple c***r, but if you don’t have any, you can substitute apple juice instead.

• Topping: At first, I brushed the bread with melted butter and sprinkled on the spiced sugar topping. But something was missing. Then I tried pouring apple c***r over the warm bread instead, and wow! That little extra step made the flavor pop, giving every slice the cozy, warm taste of an apple c***r donut.

Apple C***r Donut Bread Variations
• Add-ins: Fold in diced apples, dried cranberries, or toasted pecans for extra flavor and texture.

• Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese into the batter and swirl for a tangy surprise.

• Glaze: Drizzle with a maple glaze instead of cinnamon sugar for a richer fall twist.

Ingredients

Loaf
• 2 cups (250 g) all-purpose flour
• 1 ½ cups (300 g) granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons apple pie spice
• ½ teaspoon kosher salt
• 1 ¼ cups apple c***r, or apple juice
• 1 large egg, room temperature
• 2 tablespoons unsalted butter, melted
• 1 tablespoon vanilla extract

Topping

• ¼ cup apple c***r
• ½ cup (100 g) granulated sugar
• 2 teaspoons apple pie spice

Instructions

1. Preheat oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
2. In a large mixing bowl, combine the flour, granulated sugar, baking powder, apple pie spice, and salt.
3. In a separate bowl, whisk together the apple c***r, egg, melted butter, and vanilla until well combined.
4. Pour the apple c***r mixture into the flour mixture and stir gently until just combined. Be careful not to overmix; the batter should be slightly runny.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 65-75 minutes, or until a toothpick inserted into the center of the bread comes out with a few crumbs and the top is golden brown.
7. Once the bread is done baking, remove it from the oven and let it cool in the pan for about 10 minutes.
8. While the bread is still warm, pour the apple c***r over the loaf in the pan.
9. In a small bowl, combine the granulated sugar and apple pie spice.
10. Carefully remove the bread from the pan and place it on a large piece of parchment paper.
11. Sprinkle the sugar-spice mixture evenly over the bread, rotating the loaf as needed to coat all sides.
12. Allow the bread to cool completely before slicing.

10/18/2026

Stuffed Acorn Squash Recipe for Two

I love this stuffed acorn squash recipe because it’s the perfect weeknight dinner for two. It’s full of all of those fall flavors you love—rosemary, sage, squash, breading, apples, shallots, the list goes on.

Here’s my little tip for making stuffed acorn squash: prep while the acorn squash is roasting. You’ll need 30 minutes of roasting time for the squash before you stuff it, so make the most of your time. Don’t waste time prepping before you cook. Just throw that acorn squash on a sheet pan to roast (seeds scooped out, halves facing down, like you see above) then do the prep and make your stuffing mixture while the squash is in the oven. I promise you, you’ll have enough time to get it all done.

After 30 minutes, you’ll take the squash halves out, flip them over, fill the crap out of them, and bake them for 15 more minutes. Now here is the key step you cannot miss (and essential for making any kind of stuffing): don’t forget to pour the chicken broth over it. This helps with the texture and keeping the stuffing moist. Pour 1/4 cup over each stuffing mixture once it’s filled in the acorn squash.

Ingredients
• 1 small acorn squash
• 1 tsp olive oil
• 1 shallot diced small
• 1 garlic clove minced
• 1 celery stalk diced small
• 1/4 tsp salt plus more for seasoning
• 1/4 tsp pepper plus more for seasoning
• 1 rosemary sprig chopped roughly
• 1/4 tsp ground sage
• 2 chicken sausages diced small
• 1 small apple diced
• 2 Tbsp dried cranberries
• 2 Tbsp grated parmesan cheese
• 1/2 cup breadcrumbs
• 1/2 cup chicken broth

Instructions

1. Preheat the oven to 400 degrees.

2. Slice the acorn squash in half lengthwise. If you’re cutting the stem of the acorn squash in half, you’re doing it correctly.

3. Scoop out the seeds on the inside.

4. Place the acorn squash halves on a baking sheet lined with parchment paper. Brush the olive oil on the flesh of the acorn squash, then season with extra salt and pepper.

5. Place the cut side down on the parchment paper (skin facing up), then place the baking sheet in the oven.

6. Bake for 30 minutes, until the flesh is tender.

7. Meanwhile, in a large skillet, heat up 1 tablespoon of olive oil over medium-low heat. Add the shallot, minced garlic, celery, salt, pepper, rosemary, and sage. Cook for 3-5 minutes or until the veggies become soft.

8. Add the diced chicken sausage. Stir and cook until the chicken sausage and cook for another 3-4 minutes.

9. Add the diced apple. Cook for another 1-2 minutes, or until the apple becomes soft.

10. Turn off the heat. Add in the dried cranberries, grated parmesan cheese, and breadcrumbs. Stir to combine.

11. Flip the cooked acorn squash halves over. Stuff each half with the stuffing mixture.

12. Pour the chicken broth over the stuffing evenly between the two halves.

13. Bake in the oven for another 15 minutes.

10/06/2026

This is why I love volunteering at the SCCAP Pantry!

09/27/2026

AUTUMN ROASTED VEGGIES

Let the fall colors begin! If you’ve never roasted veggies before, then this is the perfect time to jump right into it. Roasting veggies is not only a super easy and effortless way to make side dishes or full meals, but it also creates flavors and texture like no other way of cooking.

Ingredients
• 2 cups sweet potatoes, cut into 1½-inch thick pieces
• 2 cups cauliflower florets
• 2 cups bell pepper, cut into 1 inch pieces
• 2 cups zucchini, sliced or cubed into 1 inch pieces
• 1 medium acorn squash, seeded, cut into 1 inch slice or cubes
• 1 cup brussels sprouts
• 1/4 cup olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon Garlic powder

Instructions

• Preheat oven to 400 degrees.

• Place chopped veggies in an extra-large bowl. Pour oil and spices onto veggies. Toss with hands to combine.

• Spread vegetables in an even layer on baking sheet (s) and bake at 400 degrees for 35-40 minutes, flipping halfway through cooking time. Serve and enjoy!

09/27/2026

4-ingredient Amish Beef Pot Pie

This oven baked 4-ingredient Amish beef pot pie bake is the definition of comfort food with almost no effort. It has that cozy, from-scratch Amish pot pie vibe—rich beefy gravy, tender vegetables, and a golden, flaky crust—but it leans hard on smart shortcuts so you can toss it in the oven after work and still feel like you made something special from scratch.

Ingredients
1 1/2 pounds ground beef (80–90% lean)
1 (26–28 ounce) can condensed beefy mushroom or beef gravy soup
1 (24–32 ounce) bag frozen mixed vegetables (peas, carrots, corn, green beans), thawed
2 refrigerated rolled pie crusts (from a 14–16-ounce box), at room temperature
Salt and black pepper, to taste (optional, not counted in 4 ingredients)
Nonstick cooking spray or a little butter, for greasing the dish (optional, not counted in 4 ingredients)

Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking dish with nonstick spray or a little butter so the crust doesn’t stick.

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains, about 6–8 minutes. Drain off any excess grease.

Season the cooked beef lightly with salt and black pepper if you like. Stir in the canned beefy mushroom or beef gravy soup until the meat is evenly coated and the mixture is saucy.

Add the thawed frozen mixed vegetables to the skillet and stir until everything is well combined. The mixture should be thick and hearty, not soupy. If it seems too thick, you can splash in a tablespoon or two of water; if it’s too thin, let it simmer for a few minutes to reduce.

Transfer the beef and vegetable filling into the prepared 9x13-inch glass baking dish, spreading it into an even layer. This will be the hearty base under your flaky crust.

Unroll the first refrigerated pie crust and gently lay it over half of the filling in the dish. Unroll the second pie crust and lay it over the remaining half, overlapping slightly in the center if needed. Tuck or pinch the crust edges roughly against the sides of the dish; it doesn’t need to be perfect rustic is good.

Use a sharp knife to cut several small slits in the top crust to let steam escape while baking. This helps the crust stay flaky and prevents bubbling over.

Place the baking dish on a rimmed sheet pan (to catch any drips) and bake in the preheated oven for 25–35 minutes, or until the crust is deep golden brown and the filling is bubbling around the edges.

Remove the pot pie bake from the oven and let it rest for at least 10 minutes before serving. This short rest helps the filling thicken up so it slices more neatly and doesn’t run everywhere.

Scoop generous portions straight from the dish and serve warm. Store any leftovers covered in the fridge for up to 3 days; reheat in the oven or microwave until hot.

Variations & Tips

If you want more of a traditional Amish-style flavor, swap the frozen mixed vegetables for diced potatoes and carrots (parboil them first until just tender), and add a handful of frozen peas.

For extra richness, brush the top crust with a beaten egg or a little milk before baking to get an even shinier, deeper golden finish.

You can also use leftover roast beef instead of ground beef—just shred it and stir it into the gravy with the vegetables.

If you prefer a thicker filling, stir 1–2 tablespoons of instant mashed potato flakes into the meat mixture before adding it to the dish.

To make this ahead, assemble the entire bake, cover tightly, and refrigerate up to 24 hours; add 5–10 extra minutes to the baking time if it’s going into the oven cold.

For smaller households, halve the recipe and bake it in an 8x8-inch glass dish, or portion it into individual ramekins using cut-out rounds of crust on top for personal mini pot pies.

09/20/2026

Spaghetti Squash Burrito Bowls

Spaghetti Squash Burrito Bowls are roasted spaghetti squash halves stuffed with a southwestern veggie filling and melty cheese! Serve with your favorite burrito toppings for a hearty vegetarian, beef or chicken dinner for two.

Ingredients

For The Spaghetti Squash:
• 1 small Spaghetti Squash, about 30 ounces or 1.8 lb whole
• 1/2 teaspoon Olive Oil
• Salt and Black Pepper

For The Filling:
• 1 to 2 teaspoons Olive Oil
• 1 small Zucchini, diced
• Half a Bell Pepper, diced
• 1/4 Red Onion, diced
• 1/2 teaspoon dried Oregano
• 1/4 teaspoon ground Cumin
• Salt and Black Pepper
• 3/4 cup cooked Black Beans, drained and rinsed if using canned (vegetarian)
• 1/2 cup Corn Kernels, drained well if using canned
• 1/2 cup Salsa
• 2 ounces Cheese, shredded and divided

Note:

½ lb. Chicken tenders cut into chunks for Protein if not using Black Beans
1/2 lb. ground beef

Instructions

Cook The Squash:

1. Preheat your oven to 425°F. If using a toaster oven select the “BAKE” setting and use the bottom rack placement. Lightly oil a baking sheet or line with a silicone baking mat.

2. Use a sharp knife to carefully stab the squash a few times on each side, then microwave 4 to 5 minutes. Watching out for steam, slice the squash in half and scoop out the seeds.

3. Rub each half with oil and season well with salt and black pepper. Place squash on the pan and cook until fork-tender, about 30 to 45 minutes, depending on the size of your squash.

4. Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands (leave a little behind to keep the ‘bowl’ intact for stuffing later).

Prepare Filling:

1. While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion, zucchini, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.

2. Remove skillet from heat, add black beans, corn, and salsa. Stir well, taste, and adjust seasoning as desired.

Assembly:

1. Add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well. Load up the squash bowls with the filing and top with the remaining cheese.

Bake The Bowls:

1. Bake uncovered at 350°F until warmed through and melty, about 10 minutes.

2. Then Broil for 1 to 2 minutes until the cheese is bubbly and browned.

3. Serve warm with your favorite burrito toppings.

Notes

You can store the assembled boats in a covered container in the fridge for 2 to 3 days. To reheat, bake at 350°F until warmed through and the cheese is melted about 25 minutes.

09/20/2026

Squash Varieties

Fall is almost here. Here is a list of varieties of Squash/Pumpkins and their uses. Enjoy..

Squash varieties

09/15/2026

It's that time of year to begin thinking about donating to the 22nd Annual South Central Community Action Programs Adams County Pantry Turkey Day. On November 17th we will be providing all of the fixing to over 800 local families in Adams County. Please contact Lisa Beaver at the contact info in the flyer to schedule your donation drop off. Together we are caring for our community.