I had a very busy day. I went right to the hospital after work. Margi is feeling a little better. I guess she will be there for a least a week. Here is the card that I made for her. Beverly sent the recipes that she made for Mondays Stampers Ten. If your weren't there, you missed a awsome layout. VEGETABLE PIZZA 2 pkgs. Pillsbury Crescent Rolls 2 oz. cream cheese 1 cup mayonnaise 1 pkg. Hidden Valley Ranch Dressing mix Chopped fresh vegetables: green and red peppers, carrots, broccoli, cauliflower(whatever you prefer). I used broccoli, carrots, red pepper, green onions. Chopped black olives Grated cheese Separate dough into 4 long rectangles. Place crosswise in 15x10x1 jelly roll pan. Press over bottom and up sides to form crust. Seal perforations. Bake at 375 degrees for 14-19 minutes(check at 14 min)until golden brown. Cool completely. Combine softened cream cheese, mayonnaise and ranch dressing. Spread over cooled crust. Chop veggies and distribute evenly over cream cheese mixture. Sprinkle grated cheese on top. Cut into squares. POPPY SEED BREAD 3 c. flour 1 1/2 tsp. salt 2 1/4 c. sugar 1 1/2 tsp. baking powder 3 eggs 1 1/2. tsp. poppy seeds 1 1/2 c. milk 1 1/8 c. oil 1 1/2 tsp. vanilla 1 1/2 tsp. butter flavor extract 1 1/2 tsp. almond extract Mix together dry ingredients and make a well for liquids. Add liquids, mix well and pour into 2 buttered and floured loaf pans. Bake at 350 degrees for 1 hour. Will make 2 large or 5 small loaves. Glaze: 1/2 tsp butter extract 1/2 tsp. almond extract 1/2 tsp. vanilla 1/4 c. orange juice 3/4 c. sugar Mix and warm until sugar dissolves. Pour over bread while it is still warm. Remove from pans when cool. ENJOY!!! NOTE: this can be stored in refrigerator without getting soggy.