Preheat oven to 375 degrees. Lightly grease two baking pans. Or use parchment paper.

To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half & half or cream until the mixture is smooth. Set it aside.

In a large bowl, whisk together the flour, salt, and baking powder.

Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender. The mixture should be unevenly crumbly.

In a separate bowl, whisk together the strawberry/ cream mixture, egg and vanilla.

Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.

Add the 2/3 cup of diced strawberries, gently folding them in, the dough will be quite sticky.

Drop the dough by heaping tablespoons onto the prepared baking sheets. A tablespoon cookie scoop is about perfect for this.

Glaze:
Make the glaze by stirring together the sugar, water and vanilla until smooth. Drizzle some atop of the scone.

Bake the scones until they're just beginning to turn golden brown around the edges, 15-16 minuets. Stick a toothpick in the center if it comes out clean they are done.

Mix all dry ingredients together, then cut in the butter or margarine and mix until course crumbs. Whisk together the pumpkin, cream and egg. Add to crumbs and mix, but do not knead. This just needs to be mixed enough to incorporate all the ingredients.

Pat out into a rectangle on a floured surface to about 1" thickness. Cut dough into pie shaped wedges. Place on a cookie sheet and bake at 425 degrees for about 12 minuets or until lightly browned.

Whisk together the spice glaze and drizzle over the warm scones.

This was a very yummy recipe!

Melt margarin in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add Rice Krispies. Stir until well coated. Using your buttered hands, press evenly into a buttered 13x9 inch pan. Cut into squares when cool.

In a large bowl mix, cookie mix, pudding mix and flour. Stir in butter and eggs until soft dough forms. Add nuts and cranberries; mix well.

Using a teaspoon, place dough balls 2 inches apart on a cookie sheet. Press with fingers slightly to flatten.

Bake at 350 degrees for 9-11 minuets or until edges are lightly golden brown.

Cool and enjoy!

Combine meat, onions, rice, salt, pepper and dill. Add water and mix well. Using your hands works very well. Cut the core out of the head of cabbage and boil the head in a large pan, peeling the leaves as they lightly cook and become workable.

Put 1 heaping tablespoon of meat and rice mixture in center of the leaf. Starting at the stem roll once then tuck the sides in and finish rolling the cabbage leaf, then set in pan. Lay a couple cabbage leaves in bottom of the pan and when you filled the pan with the stuffed leaves start one more layer on top. When all the meat is used up and final leaves are placed on top Poor the hot chicken stock gently over the top, then the jar of spaghetti sauce and spread evenly. The rice will soak up most of the liquid while cooking. Cover with tin foil and place in the oven at 350 for 2 1/2 hours.