The leaves speak to me
Branches hold me tight
I can tell her all my secrets
I can even spend the night.

Peace feels so surreal
When I walk upon her floor
Pain is released from within my heart
Eyes dry up for ever more.

There’s something about a forest
It breathes in all your fears
It listens without scolding
It wipes away my tears.

Written by,
Terry Shepherd

Photo taken by me.




Hash Brown Casserole

Hash Brown Casserole for the Slow Cooker

Hash Brown Casserole for the Slow Cooker

Rated as 4.3 out of 5 Stars
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Recipe By:Gena Rowan
“The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties.”


  • 2 cups sour cream
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 2 cups shredded processed cheese
  • 1/2 cup chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (32 ounce) package frozen hash brown potatoes, thawed


  1. In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.
  2. Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

M&M Frosting

yield: 12-15 CUPCAKES

prep time: 15 MINUTES

cook time: 15-18 MINUTES



  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (dark chocolate)
  • 1/4 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup brewed coffee (stronger the better)
  • 1/4 cup buttermilk


  • 1/2 cup unsalted butter, softened
  • 2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2 Tbsp milk
  • 10 oz package m&m candies


  1. Preheat oven to 350 degree F.
  2. For the cupcakes, combine flour, cocoa powder, salt, baking soda, and baking powder in a small bowl. Set aside.
  3. Mix brewed coffee with milk in a small measuring cup. Set aside.
  4. In a large mixing bowl, beat butter with sugar for 5 minutes until fluffy. Add in egg. Slowly add in dry ingredients, alternating with coffee mixture (about 3 additions). Beat for 2-3 minutes after final addition, scraping down the sides of the bowl.
  5. Scoop batter into paper lined cupcake tins. Bake for 15-18 minutes. Remove and cool completely on wire rack before adding frosting.
  6. For the frosting, beat butter for 2 minutes. Add in powdered sugar, vanilla and milk and beat on medium high until fluffy, about 4-5 minutes. Fold in candies. Use a large scoop to add frosting to cupcakes! ENJOY.
**I used regular milk chocolate m&m candies. But the baking bits would be a great option too!