GG’s Chicken Casserole
from a family in Gadsden, Alabama

• 1 pan cornbread (I like sweet cornbread, but regular is what the original recipe calls for! I use the family size Martha White Sweet cornbread, it makes a 9×13″ pan)
• 4 cooked chicken breast (I use boneless/skinless – easier! – but boned is ok too! Also, we like a lot of chicken in our casseroles, so I usually use enough chicken that when cubed it equals 4 cups.)
• 1 can cream of mushroom
• 1 can cream of chicken
• 2 cans broth from chicken (I just pour the broth into one of the cream of … cans, I have made the mistake in the past to use canned chicken broth and 2 cans that size is too much)
• 2 tsp. sage
• 2 tsp. poultry seasoning
• 1 stick butter – melted

**  Boil chicken for 1 hour (if frozen – until cooked through if not) and cut into bite size pieces.

**  While chicken is boiling, bake pan of cornbread – the more cornbread you use the dryer the consistency will be, so bake enough for your liking (I use the full 9×13″ pan.).

**  Crumble up cornbread and mix together with sage, poultry seasoning, and melted butter.

**  In another bowl whisk together broth, cream of mushroom, and cream of chicken.

**  In a greased casserole dish layer 1/3 of the cornbread, then 1/2 of the chicken, then pour on 1/2 of the liquid mixture.

**  Again layer 1/3 of the cornbread, the rest of the chicken, and the rest of the liquid mixture.

**  Top with the remaining 1/3 of the cornbread,

**  Bake at 350 degrees for about 40 minutes until top is brown and bubbly,

Hope you like it! This recipe usually will make two small casseroles, and they freeze really well too! The small casserole is enough for the three of us, but any more people and I go for a large casserole.

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We had this delicious casserole on our trip last fall. I have recipes queuing up that I need to post, so enjoy. The notes are not our notes but rather from the kind lady who sent it to us at our request.

Sarah

“The meek shall eat and be satisfied: they shall praise the Lord that seek him: your heart shall live for ever” (Psalms 22:26).

This is not just an ordinary Snickerdoodle! These cookies were given to us for trip-snacking the night before we left. We greatly enjoyed them, and we think you will as well.

Snickerdoodles
from the R. Family

2 3/4 cups flour (half whole wheat/half white flour)
1/2 tsp. salt
2 tsp. baking powder
1 cup softened unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp. vanilla

Topping
1/3 cup sugar
2 tsp. ground cinnamon

Pre-heat oven to 400. Combine flour, salt, and baking powder in sifter. In mixer, cream butter and sugar. Add eggs on at a time, beating well after each addition. Beat in vanilla. Add flour mixture to mixer, beat just until incorporated. Shape dough into balls and roll entire thing in cinnamon sugar topping. *If dough is too soft to form balls, cover and refrigerate until firm enough to form balls. Bake 8-10 minutes.

“My son, eat thou honey, because it is good; and the honeycomb, which is sweet to thy taste” (Proverbs 24:13).

Pumpkin Crisp
From the Church at Star City

1- 29 oz. can of pumpkin
1 cup evaporated milk
2 eggs
1 cup sugar
1 tsp. vanilla
½ tsp. cinnamon
½ tsp. allspice

Mix above ingredients together and pour into a sprayed 9×13 dish.

Topping:
1 yellow cake mix (dry)
1 cup butter
1 cup chopped pecans

Sprinkle the dry yellow cake mix over the top of the pumpkin mixture. Melt 1 cup of butter and pour over the dry mix.  Sprinkle 1 cup of chopped pecans over melted butter. If you like, you can do a little extra.

Bake for 45 minutes at 350 degrees until golden. Serve with ice cream or a dallop of whip topping. It is extra pretty when cool whip is lightly sprinkled with cinnamon or nutmeg.

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When the crisp is warm, there’s a slight pumpkin flavor, and ice cream goes wonderfully well with it. If you’d rather a pumpkin pie flavor, serve cold!

Enjoy!

Breakfast Casserole
From the B. Family, Maryland

6 slices bread, cubed
1 lb sausage, cooked and crumbled
1 cup grated cheddar cheese
(optional: our addition, 3 or 4 slices Velveeta cheese, torn into small pieces)
12 eggs lightly beaten
4 cups milk
1 tsp salt

Layer bread, sausage, and cheese in a buttered 9x13” baking dish (if you prefer not to use Velveeta, it can be easily omitted). Combine all other ingredients. Pour over the bread, sausage, and cheese layer. Refrigerate overnight. Bake at 350 for 1 hour or until cooked.

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This is a delicious casserole that we enjoy! There are a few variations you can try. Instead of bread recently, we used biscuit flops , and the result was great. You can also use hamburger meat instead of sausage.

Enjoy!

Sarah

Chicken and Wild Rice Casserole
from Allison W., Georgia

2 pkgs. Uncle Ben’s Wild Rice Mix, prepared according to package instructions
2-3 lbs. boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
16 oz. sour cream
2 cans Cream of Chicken & Herb soup (or plain Cream of Chicken)
2 sleeves Ritz (or similar) crackers, crushed
1-2 T. poppy seeds
Butter

Spray 9×13 baking dish with cooking spray and spread cooked rice evenly on bottom. In a bowl, combine chicken, sour cream, and undiluted soups.  Spread evenly over rice.  Cover with crushed crackers, sprinkle with poppy seeds, and dot all over with butter pats. Bake at 325 degrees for 30 minutes or until hot and bubbly.

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Enjoy! This is a delicious casserole that was served to us on our last trip!

Sarah

Pumpkin Cake
Thanks to Alyssa R., Prince Edward Island

Crust:
1 package yellow cake mix (reserve 1 c. dry for topping)
½ cup melted margarine or butter
1 egg

Preheat oven to 350 degrees. Grease the bottom of a 9×13 pan. Stir together crust ingredients, and spread in 9×13 pan.

Filling:
1 – 13 oz. can pumpkin
2/3 cup milk
2 eggs
1 cup sugar
1 tsp. cinnamon
¼ tsp. ginger
¼ tsp. cloves
¼ tsp. salt

Mix filling ingredients, and pour over unbaked crust.

Topping:
1 cup dry cake mix
¼ cup sugar
¼ cup margarine or butter (firm)
1 tsp. cinnamon

Crumble together, and sprinkle over filling.

Bake for 45 minutes or until knife inserted comes out dry. Enjoy!

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Maxwell Notes: If you want a coffee cake flavor, with only a slight hint of pumpkin, eat warm. If you want a real pumpkin dessert flavor, eat cold .

Pumpkin Cake

~Sarah

Ham Delights
the M Family, Virginia

Yields: Approximately 50 small Ham Delights

½ stick melted butter
¼ teaspoon mustard (yellow)
¼ teaspoon Worcestershire sauce
½ teaspoon poppy seed
½ cup mayonnaise
1 small, finely chopped onion
1/3 pound shredded Swiss cheese
1 pound shredded ham (Can be shredded in a food processer)
About 50 small rolls (homemade or storebought)

Mix all the ingredients together. Cut open the rolls and spread the ham mixture inside. If you’re going to eat the ham delights right away, place them on a baking sheet and put them in 350 degree oven till they’re warmed through. If you aren’t going to eat them right away, wrap them (the roll with mixture) in foil, and put them in the refrigerator until you’re ready to use them, then put them in the oven. Enjoy!