Bacon-Wrapped Jalapeno Poppers

Ingredients:

- ½ cup cream cheese

- ½ cup shredded sharp Cheddar cheese

- 12 jalapeno peppers, halved lengthwise, seeds and membranes removed

- 12 slices bacon

Directions: 

1) Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. 2) Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet. 3) Bake in the preheated oven until bacon is crispy, 25 to 35 minutes.

Cheese-Stuffed Burgers for Two

Ingredients;

- 1 tablespoon finely chopped onion

- 1 tablespoon ketchup

- 1 teaspoon prepared mustard

- 1/4 teaspoon salt

- 1/8 teaspoon pepper

- 1/2 pound lean ground beef (90% lean)

- 1/4 cup finely shredded cheddar cheese

- 2 hamburger buns, split

- Optional: Lettuce leaves and tomato slices

Directions;

1) In a small bowl, combine the first 5 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 4 thin patties. Sprinkle cheese over 2 patties; top with remaining patties and press edges firmly to seal. 2) Grill burgers, covered, over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Serve on buns, with lettuce and tomato if desired.

Watermelon Feta Flag Salad

Ingredients: 

- 1/4 cup red wine vinegar                       - 1 tablespoon Dijon mustard

- 1 teaspoon sugar                                    - 1/4 teaspoon salt

- 1/4 teaspoon pepper                              - 1/3 cup olive oil

- 1/4 cup finely chopped red onion

- Salad: 

            - 6 cups fresh arugula (about 5 ounces)

            - 1-1/2 cups fresh blueberries

            - 5 cups cubed seedless watermelon

            - 1 package (8 ounces) feta cheese, cut into 1/2-in. cubes

Directions: 

1) For vinaigrette, in a small bowl, whisk the first 6 ingredients; gradually whisk in oil until blended. Stir in onion. 2) In a large bowl, lightly toss arugula with 1/4 cup vinaigrette. Arrange evenly in a large rectangular serving dish. 3) For stars, place blueberries over arugula at the top left corner. For stripes, arrange watermelon and cheese in alternating rows. Drizzle with remaining vinaigrette. Serve immediately.