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It's Friday! Par-tay!!

   Thank Goodness It's Friday! I'm sorry to all of you who have a five-days-a-week job. But I don't know if I could go back to that. Even though, lately, with my four-ish jobs I've been working four to seven days a week, and I can tell you, I'm getting tired. There's definitely not near enough time to scrapbook, even if I don't work that hard during the day (such as sitting at a computer doing my job at the library, or sitting at a desk subbing - I mean not manual labor by hard) I'm tired when I get home. And downstairs to my craft room seems like such a long and arduous trip. Anyway, I'm glad it's the weekend - mine will be Sunday and Monday - I can't wait. I've got a whole bunch of relaxing planned for Sunday and then scrapbooking with my friend Kristi on Monday.
   So, for the moment, my head is a little too tired to think of some scrapbooking tips/projects to share with you - and I have to start getting ready for work in about five minutes. So I am going to share some recipes with you. My husband and I have invited some of our (his) teacher friends over tonight, so I've, of course, made lots of food. I thought maybe I'd just share some of those recipes with you. They are nothing too special, even though they are good, and only one of them is a Pampered Chef recipe - I just thought I'd share.
   Please have a good and relaxing weekend!
   HAPPY FRIDAY!

Pickle Dip
(this is a variation of the meat, pickle, cream cheese rollups - and so much easier)
1 pkg. diced (small) ham - my friend, who I got this recipe from, uses dried beef - use whichever meat you prefer
1 8oz. block cream cheese, softened
4-5 whole Claussen pickles (to me, this makes the dip. my family will only use the Claussen pickles. they are a little more expensive, but they are worth every penny! they are stored in the refrigeration section)
When my friend uses the dried beef, she adds a little garlic salt

Chop pickles finely (i use Pampered Chef Food Chopper - works wonderfully). Place cream cheese in bowl, and for lack of a more technical term, smush it up a bit. Add pickles and ham. Mix well!
Serve with crackers (i use Toppers). Enjoy! (Keep refrigerated when not in use).

Got to go to work now - more recipes later!

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