This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Kirk Yuhnke's Cream Cheese Jalapeno Rolls
Ingredients
- 8 oz Cream Cheese
- ½ can Diced Jalapenos (2oz)
- ½ cup shredded cheese
- 1 can crescent rolls
Instructions
- Mix cream cheese, jalapenos and shredded cheese in bowl.
- Place crescent roll dough flat on cutting board, you should have two sections. Pinch perforated together seams.
- Spread mixture onto dough.
- Roll dough up and cut into 1” sections
- Bake at 375 degrees for about 12-14 minutes until golden brown
Jennifer Broome's Watermelon Salad
Salad Ingredients
- Argula
- Watermelon cut into bite-sized chunks
- Sliced Red Onion
- Feta Cheese
Dressing ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- Salt and Pepper
- 2 tsps. Fresh mint
Instructions
- Combine and whisk together olive oil, red wine vinegar, salt and pepper
- Add 2 tablespoons of mint
- Combine watermelon chunks and sliced red onion
- Toss with dressing.
- On bed of arugula, add watermelon, onions, and feta cheese
- Garnish with fresh mint
Brooke Wagner's Salsa Volcano
Ingredients
- 1 block of cream cheese
- 1 jar of salsa
- 1 bag of tortilla chips
Instructions
- Unwrap cream cheese, set it in a bowl or Tupperware, or whatever you want to take it in.
- Pour about one cup of salsa over top.
- Serve with chips
Tip: You can also do this in a "sweet" variety, using any type of preserves and crackers. Double yum!