So Thankful

Yesterday Bella went to the eye Dr. for her regular 6 month check-up. It is an extensive appointment taking about 3 hours.  Her daddy is able to get off work to take her to these appointments.  Last year we found out she is severely near-sighted. She started wearing glasses last September. She has done so well with them, wearing them all the time. Her little glasses show how faithful she is to wear them all the time with marks and scratches to the lenses to prove it. This week while at pre-school, she was taking some trash to throw away and her foot slipped. She fell against the corner of the table and hit the outside corner of her eye. She has a little mark and a bruise on her eye lid.  Yesterday the Drs kept remarking how lucky she was because of where she hit on her face. They also said that her glasses saved her eye.  We know without a doubt that it was not luck that protected her. The Lord protected her and kept her from a terrible eye-injuring accident. We are so thankful.  This also reinforced in my heart how very important it is to continually pray for our little ones.  We may never know all the times the Lord has protected our sweet babies.

Broccoli Salad

My dear friend Sandy gave me this recipe several years ago. People always seem to enjoy it when I make it. Roger and I really enjoy it. I especially love how easy it is to make!

2-3 bunches broccoli, chopped into small pieces
1 c raisins
1 lb bacon, fried crisp (I can only find 12 oz pkg. of bacon)
red onion, chopped
1/2 c sunflower seeds

Dressing:
1 c mayonnaise (I use low fat)
1/3 c sugar (I usually use 2 pkg. of splenda instead of the sugar)
2 T+ vinegar (can use any kind)
Mix well, pour over salad and toss well.

Chili Relleno Casserole

We have had this dish every Christmas morning for as long as I can remember.

1 1/2 lbs grated cheese, cheddar and jack
2 small cans of diced green chili peppers (for extra kick, use 1 can ortegas, 1 can chopped jalapenos)
4 eggs
2 Tbs flour
1/2 t salt
1 can evaporated milk

Spray a casserole dish with Pam. Line with a layer of peppers. Cover with cheese and top with another layer of peppers and cheese.

Beat eggs, flour, salt and milk until smooth. Pour over cheese & peppers.
Bake at 350 for about 45 min. It will be custard consistency.

I served this a couple of weeks ago at a dinner we had for my dad, uncle and their sweethearts. Our daughter and grandbaby Jenna were also there. After we ate, Jenna asked if I would fix it for her birthday because she loved it so much! I had to laugh since her birthday isn't until November! Guess she likes to plan ahead.

Spanish Rice

This is made in a rice cooker.
4 c. water
4 c. rice
1 can died tomatoes (include juices)
1 pkg. taco seasoning
Salt, pepper, chili powder, cumin, all to taste.

Stir everything together. Turn on rice cooker and when it is done, stir the rice thoroughly.