I feel especially lucky to have my good friend, Corey, guest posting for me today! She is the sweetest, nicest, most positive girl I know. Enjoy this yummy (and easy!) recipe, and definitely check out her blog to drool over her amazing life in Trinidad!
I’m silly, a tad bit ridiculous but a ton of FUN!
I’m super excited to be guest posting for Melissa today.
Melissa & I met thru blogging months ago and soon realized we were both originally from Michigan.
|i stole this from her…
We became blog friends fast, so when she asked me, while on vacation in Steamboat, to guest post…all I could say was YES! I jumped on the chance to help this lady out! I mean, I would never have run my half marathon, if not for her.
Melissa inspired me to train and complete my 1st half. It was scary, intimidating & seemed out of my reach, but somehow, she knew I could do it. This story is a bitter sweet because I was supposed to come to Michigan next week (for the birth of my future niece/nephew) and while I was there…I was going to run my 1st 1/2 with her…then she got injured. I prayed and hoped & pouted that she would be OK to run.
As time went on, we both knew it wasn’t happening.
So, 2 weeks ago, at 4:45 am in Trinidad, I woke up and ran.
I ran because I could…and frankly…she couldn’t.
I finished under 2 hours…my goal.
|My 1st Half Marathon – Done!
|I would love to say that I would have become this amazing runner person by myself. The truth is, I wouldn’t have. I never would have thought that by starting my lil’ blog and meeting people from all over the world, they could and would inspire me to do things I never thought possible. Next week, we finally get to meet in person – so fun!
Let’s eat now, shall we?!?!
Here is one of my go-to party recipes – it’s easy and delicious and oh so colorful!
Colorful Vegetable Crescent Pizza
2 (8 ounce) packages refrigerated reduced fat crescent rolls
1 cup low fat sour cream
1 (8 ounce) fat free cream cheese, softened
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 bunch green onion,
1/2 red & yellow pepper, diced
1/2 cups fresh broccoli, chopped
Ready to Cook!
Preheat oven to 350 degrees.
Spray a cookie sheet with non-stick cooking spray.
Pat crescent roll dough into pan.
Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.
In a medium bowl, combine sour cream, cream cheese, garlic salt and ranch dip mix.
Carefully spread this mixture on top of the cooled crust.
Arrange the onion, carrot, broccoli, bell pepper and broccoli on top of the creamed mixture.
Cover and let chill.
Once chilled, cut it into squares and serve.
Watch Disappear & Enjoy!
If I seem interesting…or you’re just hungry…
Thanks for having me!