Just wanted to give ya’ll a quick update since I have been slacking at blogging lately! Nothing too new going on but here’s a quick rundown!
Chad has been crazy busy at work and with side jobs which is such a blessing in the current economy! I am so blessed to have a husband that works his rear off during the week AND on the weekends to support our life together! I know he has to be exhausted always so I try to cut him a little slack and let him participate in his second love of life….FISHING! 
I am doing well and am busy with school! I am currently working about 25 hours a week at my job and the hour cut has been a major blessing in disguise with all the school work I have this semester! I am in my education classes so they require so much more time, energy, and work! However I am loving it and I should, let me emphasize SHOULD (or maybe I should say hope) to be graduating in the Fall of 2010!
Hershey is still his crazy sweet self! He is getting so big and is about 65 pounds now at 7 months!!! He’s such a sweet dog though and he has the cutest personality! I can’t imagine life without him now!
Well, I think that’s about it! Hope everyone is having a wonderful and blessed week!
Here is the recipe:
1 pkg (2.5 ounces) of lunch ham
1/2 cup colby jack cheese
1 1/2 teaspoons Dijon mustard
1/8 teaspoon ground pepper
1 egg
1 package (8 oz) refrigerated crescent rolls
Pre-heat oven to 350 and cook for 12-14 min.
Unroll cresent dough and press into one large rectangle. Cut dough into 24 squares and press each sqauare into each mini muffin cup (dont use paper, just put it directly in.
Finely chop ham and mix with ingredients above then scoop a table spoon of mixture into each muffin cup.