2-3 cups shredded chicken (2 cans of canned chicken or shredded rotisserie chicken or whatever leftover chicken you have)
4 stalks celery (chopped)
1/2 c. mayo
1 T.  lemon juice
2 boiled eggs (chopped)
salt & pepper to taste

Serve on bread or on a lettuce leaf – enjoy!

from Living Waters Ranch

12 slices white bread (I used wheat)
1 (10-oz.) pkg. frozen, chopped broccoli, thawed and drained
2 c. diced cooked ham
6 lg. eggs, lightly beaten
3-1/4 c. milk
1 T. dried minced onions
1/4 tsp. dry mustard
3 c. shredded sharp cheddar cheese
salt and pepper to taste

Cut bread into small cubes.  Layer bread cubes, broccoli, and ham in a buttered 9×13 baking dish.  Combine eggs and remaining ingredients; stir well.  Pour into dish; cover and chill at least 8 hours or overnight.  Remove from refrigerator and let stand 30 minutes.  Bake uncovered at 325 degrees for 55-60 minutes.  Makes 8 servings.

1 loaf French bread
shredded cheddar
1 sm. can diced olives
green onions
1 sm. can tomato sauce
few drops garlic juice
1 sm. green pepper (chopped)

Mix together and spread over a split loaf of French bread and back at 425* until melted.  Mmmmm!

3/4 c. sugar
3/4 c. milk
2 tbsp. butter
1 egg
2 ripe bananas
1 tsp. baking soda
1 3/4 c. flour
1/2 tsp. salt

Mix sugar, butter, egg, then bananas.  Add salt and soda then alternate flour and milk.  Bake 350 til done.

I am making scones today and thought I’d actually look up a recipe for honey butter. Sounds tough right, honey and butter? I found this recipe from Food Network, specifically from Alton Brown, for Honey Butter. I made it and sampled it and it is divine! Here you go!

Honey Butter
Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Case for Butter
1 pound butter
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Hardware:
Dough scraper
Standing mixer
Parchment paper or plastic wrap

Cut the butter into chunks using the dough scraper.

Place butter into the mixer’s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

2 c flour
2t baking powder
1t salt
1/4 t baking soda
1/3 c oil
2/3 c buttermilk

Heat oven 450 measure dry ingrdients into bowl. pour oil and milk in a cup, do not stir together! pour all at once into flour mix. Stir until forms a ball.
Knead dough on wax paper. repeat until dough looks smooth. Pat or roll 1/2 inch thick between 2 sheets of wax paper. Cut dough w/ biscuit cutter (I use a cup)
place on ungreased cookie sheet, bake 10-12 mins or until golden brown. makes about 16 1-3/4 inch biscuits.
*if using self rising flour, omit baking powder, salt and baking soda.