First I want to thank Erica and Jared for their comments on my last blog. Everything seemed to turn out well which I am thankful for. The Glorified Hash Browns got a thumbs up from the family. It was so easy to put together and I know I will prepare it again. The recipe is as follows:

2 cans (10-¾ ounces each) condensed cream of celery soup, undiluted.

2 cartons (8 ounces each) spreadable chive and onion cream cheese

1 package (2 pounds) frozen cubed hash brown potatoes.

1 cup (4 ounces) shredded cheddar cheese

In a large microwave-safe bowl, combine the soup and cream cheese. Cover and cook on high for 3-4 minutes or until cream cheese is melted, stirring occasionally. Add the potatoes and stir until coated.

Spoon into a greased 13-in. x 9-in. x2-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until the potatoes are tender. Sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted. Yield: 10 servings.

Grandpa's clematis is in full bloom. I just had to take a picture of it to share.