Happy Easter!

We had a wonderful Easter with our family! It started off with the Easter baskets this morning (the Easter bunny came!), church, then brunch at Ginny's house. Ginny made a yummy shrimp and wild rice casserole (recipe at the end). So good!

This is the last time I can dress him up like this and he was not too happy about the shoes. He kept walking on his tip toes.


Before church. The azaleas are almost in full bloom.



Mimi and Papa Joe with their loves.



Basket full of eggs from the Easter egg hunt.



Sweet Cecilia. LOVE her dress!



Family photo. This was the best one!



Big Jim and Lil Jim


Aunt Gin Gin, Amelia and Uncle Marty (or Mah-tee as Jimmy says).






The three James Marion Kelleys.


Shrimp and Wild Rice Casserole

1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper

Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.