GARDEN BARS

Melissa Ashe

2 8-oz.pkg. cream cheese, softened

Various veggies, chopped

2 rolls of crescent rolls, raw

1 c. mayonnaise

Cheese, shredded sharp

1 pkg. dry Hidden Valley dressing mix

Spread crescent rolls on cookie sheet or 1 large pan and bake at 350°F. for time according to the package. Let cool. Mix cream cheese, mayo and dressing ’til almost creamy. Spread on rolls evenly. Sprinkle veggies on top. Sprinkle cheese evenly and refrigerate. Cut into bars and serve.

Note: Cream cheese mixture should be made the night before to let the dressing mix well.

APPLE DIP

Melissa Ashe, Barbara Green

2 pkg. 8-oz. cream cheese (softened)

1 carton caramel dip

1 can sweet condensed milk

1 bag of toffee bits

Mix cream cheese and milk until smooth. Pour in pan. Warm caramel in microwave until soft and easy to pour. Pour over cheese. Top with toffee bits and refrigerate.

CHOCOLATE CHIP CHEESE BALL

Paulette Ashe, Melissa Ashe

1 8-oz. pkg. cre...