Set out 4 slices of bread on a cutting board.

Trim the crusts from the bread and (THIS IS VERY IMPORTANT), toss the crusts outdoors for the birds! Big smile. I love happy birds!

Butter the tops of the bread with 1 TBSP butter

Sprinkle the tops of the 4 slices of bread using 3/4 Tsp Seasoned Salt, 1/2 Tsp Italian Seasoning and a couple dashes of Paprika for color. Flip the slices over and repeat the butter and seasonings on the other side.

Cut each slice of buttered, seasoned bread in quarters, then turn 90 degrees and cut again into quarters.

Place on a baking sheet lined with aluminum foil for easy clean up.

Bake at 350 degrees for 15 minutes until golden brown. Remove from the oven and let cool. Use what you need and store the remainders in a plastic zippered bag in the refrigerator for up to 2 weeks.

My dinner tonight was a salad using left over pork tenderloin and whatever veggies and cheese I could scavage up in the fridge. Topped with my homemade Honey-Mustard Salad Dressing, I am a happy camper!