Have you seen the movie, Bridesmaids, yet? Funny stuff!! But now, I can’t get the Wilson Phillips’ Hold On song out of my head.
Let’s sing it together!
Okay, I don’t know about you, but I feel lifted up and ready to tackle one more day!!
Yesterday, I had my family over for a Memorial Day lunch. Unfortunately, it was too windy and not quite warm enough to swim. But we had fun chatting, running around on the playground, and playing Sorry! and Uno. And we ate well.
Veggies with hummus & spinach artichoke yogurt dip
Veggie Pizza–recipe below
Salad & Watermelon from my aunt–the watermelon was perfect to kick off the summer!
BBQ Beef sandwiches–recipe to come soon
Mac N Cheese–recipe to come soon
Fruit Pizza from my sister-in-law–yummers!
Brownie & Marshmallow Crunch Bars–recipe to come soon
1 can crescent rolls
8 ounces light sour cream
1 block reduced fat cream cheese
1 packet Ranch dressing powder
shredded cheddar cheese
whatever veggies you like!
Preheat oven to 350. Roll out one can crescent rolls on baking sheet. It’s okay if you don’t get it to the edge of the baking sheet. They have the seamless dough sheets now that are super easy to use! Bake for about 13 minutes. Let cool.
Mix together sour cream, cream cheese, and Ranch dressing powder. Spread mix on cooled crescent rolls.
Put whatever veggies you want on top! I used cucumbers, carrots, broccoli, cauliflower, yellow peppers, and mushrooms.
Top with shredded cheese.