• 6 c. chicken, cooked and cut into pieces
• 1/2 to 1 c. cut up grapes (I cut mine into 1/4s)
• 1 t. salt
• 1 t. onion powder
• 1 t. garlic powder
• 1/2 t. black pepper
• 1/4 c. honey mustard dressing
• 1/2 c. mayonnaise (or more if desired)

Stir very well. It is actually tastier when it sets for a few hours before serving. The seasoning blend together. I also add more mayo since we like it very moist. Serve this on a lettuce leaf or bread rolls/buns.

• Stir together:
• 4 c. flour
• 1/2 c. brown sugar
• 1 t. cinnamon
• 1 t. salt
• 1 t. nutmeg
• 1 t. ginger
• 1 T. baking powder
• Using a pastry blender, cut in 1/2 c. firm butter.
• Make a well in the center of the mixture and set aside.
• In a separate bowl mix:
• 2 c. canned pumpkin
• 1/2 c. milk
• 2 t. vanilla
• Pour this into the center well. Stir just until moist. Turn onto a floured surface. Shape into 2 flat round pieces about 8″ in diameter. Cut into 6 pieces for larger scones or into 8 pieces for small scones. Bake at 425 degrees for 15-20 minutes.

If you want to frost, use a basic glaze frosting. Remember that when the scones are warm the glaze thins out, but makes it more yummy! If the scones are cool when frosted, use a thinner glaze that spreads around easy.

Suggested Glaze for frosting while scones are warm:

• Melt: 1/4 c. butter
• Add: 2 c. powdered sugar
• Slowly add warm water until the frosting reaches a thick spread. Frost scones while warm.

• In a large bowl stir together:
• 2 3/4 c. flour
• 1 1/2 c. quick oats
• 4 t. baking powder
• 1 t. baking soda
• 1/2 t. salt
• 1/2 t. cinnamon
• Make a well in the center. Set aside. In a separate bowl mix:
• 2 eggs
• 1 1/2 c. milk
• 1 c. brown sugar
• 1/2 c. vegetable oil
• Pour the liquid mixture into the well of the dry mixture. Stir just until it is all moist.

Gently fold in 2 c. fresh or frozen blueberries. (If using frozen blueberries, I suggest you toss them in a bit of flour to help with the extra moisture in them.)

Grease and fill muffin tins. Sprinkle on the following crumb mixture:

• Crumbs. Mix:
• 1/2 c. butter, melted
• 1 c. brown sugar
• 2 c. quick oats

Bake at 400 degrees for 20 minutes.

• Simmer together for at least 30 minutes:
• 2 pounds hamburger, browned
• 1 large can tomato soup
• 2 T. brown sugar
• 2 T. apple cider vinegar
• 2 T. worchestershire sauce
• 2 T. sweet relish
• 1/2 c. onion, fine chopped
• 1 t. salt
• 1/4 t. black pepper
• 1/3 c. quick oats (yes, oatmeal!)

I serve them on hamburger buns with shredded cheese for those who can have them. For me being GF, I serve with tortilla chips!

• Mix together:
• 2 pounds cubed hash browns, thawed
• 1 c. sour cream
• 1 can cream of mushroom soup
• 1/2 c. onion, fine chopped
• 1 t. salt
• 1/2 t. black pepper
• 2 c. cheese, shredded

Pour into a greased 9″ x 13″ pan. Bake at 350 degrees for 1 hour.

• Beat together:
• 3 large yams or sweet potatoes, cooked
• 1/2 c. butter, melted
• 2 eggs, beaten
• Add:
• 3/4 c. brown sugar
• 1/2 c. milk (dairy free versions of milk are fine)
• 1 T. flour
• 1/2 t. nutmeg
• 1 t. baking powder

Pour into a greased 9″ x 13″ pan. Crumble the following mixture on top:

• Mix:
• 1/2 c. butter, melted
• 1 t. baking powder
• 1 c. brown sugar
• 1/2 c. flour (GF works!)
• 1 c. pecans, chopped

Bake at 350 degrees for 1 hour.

• Mix together:
• 1 pound hamburger, browned
• 1 can chili, with NO beans
• 4-8 oz. salsa
• Stir well, then add:
• 2 pounds Velveeta cheese cut into small cubes

I use the crock pot to make this. Of course on HIGH it will cook faster, melt the cheese faster ~ about 2 hours. I do make it on LOW mostly, taking about 4 hours. Stir every 30 minutes either way.

Serve with tortilla chips!

• Mix:
• 1 c. sour cream
• 1 c. mayonnaise
• 3/4 c. Parmesan cheese (the kind you put on spaghetti, not fresh shredded cheese)
• 1 t. salt
• 1/2 t. black pepper
• 2 t. dill weed

In a baking dish (or 9″ x 13″ pan) splash about 2 T. lemon juice. Sprinkle on about 1 t. dill weed. Lay salmon fillet with skin side down on a baking pan/dish. Spread the above mixture over the salmon. Bake at 375 degrees for 30 minutes, covered. Uncover fish and bake for another 15 minutes. This depends on the thickness of the fillet. If it is thinner, bake for maybe 20 minutes originally. To bake the last 15 minutes is essential so that it crisps the creamy mixture.

Layer in order in a deep casserole, using desired amounts of each:

• potatoes (diced, slices, julienne)
• onion, chopped
• salt and pepper
• hamburger, fried
• frozen peas
• carrots, diced
• white sauce (recipe below)

Cover tightly with the lid or with tin foil. Bake at 350 degrees for at least an hour. If it is very thick, you may even need to bake for 2 hours!

WHITE SAUCE:

• In a pot, melt 1 c. butter
• Stir in about 2 c. flour
• Add milk SLOWLY until you reach the desired thickness
• Remove from heat. Sprinkle in:
• 1 t. garlic powder
• 1 t. onion powder
• 1/2 t. pepper
• 1 t. salt

~~~ This was what Grandma Nancy brought to all the church pot luck meals for the years we lived near them. It was always the best. If she didn’t bring this, she would bring a variation of it. So the following is another common thing she made:

Again, layered in a casserole pan:

• Potatoes
• onions
• carrots
• salt, pepper, garlic, & onion
• green beans
• hamburger
• TOPPED WITH A WHOLE BOTTLE OF KETCHUP (always the cheap store brand stuff!)

Cover tightly with the lid or tin foil. Bake at 350 degrees for at least 1 hour.

Ahhh. Memories of Grandma Nancy. Sweet dear lady!

• Combine all together:
• 4 c. chicken, cooked & cubed
• 1 c. mayonnaise
• 4 hard boiled eggs, diced
• 1 onion, chopped
• 12 oz. package frozen peas
• 1 c. celery, diced
• 1 t. salt
• 1 t. black pepper
• 3 c. rice, cooked
• 2 cans cream of mushroom soup
• 2 t. lemon juice, opt.

Pour into a greased casserole. Refrigerate overnight. Remove from fridge about 30 minutes before placing in oven to bake. Bake at 375 degrees for 45 minutes. Sprinkle a layer of crushed potato chips or Ritz crackers on top. Bake for another 10-15 minutes.