I look out the window and what do I see….No tree
Every morning, as I wash dishes, I look out of my kitchen window and watch the squirrels playing in a large tree two houses down. It’s kind of fun watching them run from limb to limb, playing there little games. I look at the sky and marvel how clear it is after a front pushes thru. Other days it is grey and the rain is pouring down. I look out into my little world and marvel at it’s beauty.
Several weeks ago Hurricane Rita side swiped Houston. Our next door neighbor had, the very tree that the squirrels play in, fall over and hit her garage. It was leaning on the garage for two weeks before they finally cut the tree completely down. I looked out there the other day while I was washing dishes and couldn’t believe how different it looked. It looked so “open”, for lack of a better word. Where were the squirrels? Do they have a new tree to play in now? Where did that palm tree come from? I had never seen it there before. Things looked so different. I was so used to the same basic scene every morning. It was soothing and I loved it. Ahhh..How life changes. I wonder if I would have ever seen that palm tree if the other tree were still standing?
Tips for the day:
Make quick croutons from day old bread. Here's how: Cut 3 slices of bread into 1/2-inch cubes. In a medium skillet, heat 3 Tablespoons Shedd's Spread Country Crock® Spread and 1/4 teaspoon Lawry's ® Garlic Powder with Parsley. Add bread cubes and cook, stirring frequently, until bread is crisp and golden. Drain on paper towels. Makes about 1 1/2 cups croutons.
Cracker Barrel Hashbrown Casserole
Recipe By : Real Food for Real PeopleServing Size : 12
2 pounds Hash Browns, frozen -- thawed
1/2 cup Margarine -- melted
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 cup Onion -- chopped fine
10 1/2 ounces Cream of Chicken soup
2 cups Cheddar Cheese -- shredded
Preheat oven to 350 degrees F.
Spray a 9 x 13 inch pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into the prepared pan. Bake, uncovered, at 350 degrees F, for 35 minutes.
Spinach and Artichoke Dip:
10 oz package of frozen, chopped spinach, drained
1 can artichoke hearts, quartered
1/2 cup sour cream
1/4 parmesan cheese
12 oz cream cheese
2 cloves garlic, minced
1/4 cup olive oil
Mix all ingredients together, cover with foil and bake at 350 degrees until hot and bubbly