I copied the recipe from another post. Here it is I hope it is okay to repost it. No Peek Casserole 2 lbs stew meat ( i use 3 lbs) 1 can Campbell's Cream ofChicken -Mushroom Soup 1/2 cup Gingerale 1 pkg Lipton Onion Soup Mix 1 4 oz jar mushrooms, drained (optional) Preheat oven to 300. Comebine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON't PEEK!! Serve over pasta, rice or mashed potatoe's. The smell as it's cooking is WONDERFUL

I thank you all for the complements. I'd love to be able to share but they're all gone already... Next time I'll divide the dough into two rounds to make smaller scones... And it looks as if I'll have to freeze 3/4 of them so hubby doesn't eat them all in one day... lol Jessy, remember the witch in the Wizard of Oz.... " I'm melting. I'm melting... " Well, that's what happened to the box... LOL Rita

Sure! Here it is. Gingerbread Men 1 c softened butter 1 1/2 c brown sugar 2 eggs 2/3 c molasses (I used light molasses) 1/3 c fresh lemon juice 6 1/2 to 7 c all-purpose flour 2 T baking powder 1/2 t baking soda 2 1/2 t ground ginger 2 t cinnamon 1/2 t ground cloves 1/4 t nutmeg red cinnamon candies -Beat butter at med. speed with electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, molasses, and lemon juice; beat well. -Combine 2 c flour, baking powder, and next 6 ingredients (through nutmeg); stir well. Add to butter mixture, beating at low speed until blended. Gradually add enough remaining flour to make a stiff dough, mixing well. Shape dough into 2 balls. Cover and chill at least 1 hour. -Roll 1 portion of dough to 1/4" untckness on a large greased cookie sheet. Cut gingerbread men with cookie cutter. Remove excess dough, using the tip of a knife. Add excess dough to remaining half of dough; wrap in wax paper, and chill until needed. -Press cinnamon candies in each gingerbread man for buttons. -Bake at 350° for 10-14 minutes or until golden. Cool 1 minute on cookie sheet. Remove to wire racks to cool completely. *****NOTE: I rolled out my dough on a WELL FLOURED cutting board and transferred them after cutting to a parchment lined cookie sheet.

Oh, thats what they call them now....catnip brownies. OK. LOL I've never seen a recipe for rhubarb bread. Since our DDIL passed away, we don't get rhubarb any more but I only used it for Hubs fave, Rhubarb custard pie, and I only made that for his B'day. As for Buster starving..don't think so. The Vet keeps telling me to cut back on his food, but how can I refuse that sweet face and demanding meow. LOL