Wednesday, May 26, 2010
Heat!!
Monday, May 24, 2010
Oh Lord!!
Thursday, May 20, 2010
Summer
Tuesday, May 18, 2010
Prom/Weekend
Friday, May 14, 2010
Bummble-Bee or Polar Bear??
Wednesday, May 12, 2010
Tree?
Monday, May 10, 2010
Thoughts vs. Reality
Thursday, May 6, 2010
Friendship?
Tuesday, May 4, 2010
Weekend
Friday, April 30, 2010
Spring Questions
2) Why Is It Still Cold?
3) When Will Summer Ever Get Here?
4) How Will Turkey Season Be?
5) Will This Spring Be Better Than Last?
Wednesday, April 28, 2010
April Vacation
Tuesday, April 13, 2010
Friday, April 9, 2010
K-9
Monday, April 5, 2010
Third Quarter Exp.
Tuesday, March 30, 2010
Spoooon!!
Friday, March 26, 2010
My School.
Wednesday, March 24, 2010
Wellness Day
Monday, March 15, 2010
Worst Job
Thursday, March 11, 2010
Dream Bathroom
Wednesday, March 3, 2010
Summer
Monday, March 1, 2010
I also liked the old way though because there was no confusion of which class' we had after a vacation, weekend, or snow day.
Tuesday, February 23, 2010
Read Minds?
Friday, February 12, 2010
Fav. Video Game?
Wednesday, February 10, 2010
Levitation
Vacation?
Monday, February 8, 2010
Movie Life?
Thursday, February 4, 2010
Coffee?
Tuesday, February 2, 2010
True Or False?
Friday, January 29, 2010
Perfect Day
Wednesday, January 27, 2010
Rapping Monk
Thursday, January 21, 2010
Magic Wand
Tuesday, January 19, 2010
Fight The System!!
Fight The System!!
Tuesday, January 12, 2010
Idk
Wednesday, January 6, 2010
Chicken Broccoli Cheese Wrap
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces (1 cup) sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 teaspoons all-purpose dill mix
1/3 teaspoon salt
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Preheat oven to 375 degrees F.
Place chopped chicken, broccoli, and bell pepper in bowl. Press garlic over vegetable mixture. Shred cheese and add to bowl, mix gently. Add mayonnaise, dill mix and salt; mix well.
Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of dough across width of 12 x 15-inch rectangle stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using Pastry Brush. Sprinkle with almonds. Bake 25 for 28 minutes or until deep golden brown.
