Quick bread in a crock pot

Quick bread in a crock pot
1.5 Cups of Bisquick Baking mix
1/2 Cup of Milk 
3 Tablespoons of Italian seasoning
Add 3 Tablespoons of grated Parmesan cheese and / or sprinkle with 1/2 cup of shredded cheese of your choice.

Mix all ingredients until there are no lumps. Spray a non-stick spray on the bottom of your crock pot. Pour into your Crock pot. Set it on high for Only 1 hour. Soo quick and easy! It's very yummy!

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Oreo pops

Oreo pops

Put oreos on a sucker stick, dip in melted white or dark chocolate. .Cover with sprinkles. .Set on wax paper to harden 

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Bunny munch

Bunny Munch 

Sweet & Salty Snack Mix Loaded with Popcorn, M&Ms, Pretzels and Peanut then coated in a Vanilla Candy Coating!

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Easy Spring Chocolate Flower Treats.

Easy Spring Chocolate Flower Treats.

 Melt chocolate on the pretzels and use spring colored m & m's to create the look of a flower.

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Bunny Mix

Bunny mix! 

1 jar peanuts,
1 bag easter m&m s,
1 bag easter peanut m&m's,
1 bag easter white chocolate m&m's and 1 bag spring candy corn! Mix and sweetly enjoy!

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Meatball Sub Egg Roll Snacks

Meatball Sub Egg Roll Snacks 

Ingredients:

8 ounces frozen cooked meatballs, thawed and cut into bite-size pieces
2 cups prepared or jarred marinara sauce
Eight 6-inch square egg roll wrappers
2 eggs, beaten
8 ounces shredded mozzarella
16 fresh basil leaves
Peanut oil, for frying

Directions:

Toss the meatballs with 1/4 cup of the marinara sauceArrange an egg roll wrapper in front of you in a diamond shape. Brush the borders with beaten egg. Spoon about 2 tablespoons of the mozzarella into the center of the wrapper, then mound with meatballs (also about 2 to 3 tablespoons) and top with 2 basil leaves. Be sure to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling. Fold each side over the top, and then carefully roll the wrapper into a tight cylinder, tucking and tightening as you go.
Repeat with the remaining wrappers until all the filling is used up. As you go, remember to keep wrappers you have not yet used, as well as finished egg rolls, covered with a towel to prevent them from drying out.

Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F.

Fry the egg rolls in batches, 4 at a time, until the wrappers are golden brown, 6 to 8 minutes. Transfer to a paper-towel-lined baking sheet.

Serve with the remaining marinara sauce for dipping.

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Grape poppers

Grape Poppers
(could do with cherries....strawberries heck any type of fruit you can make into a ball:)

Ingredients:
48 fresh grapes
Vanilla Greek yogurt(or desired yogurt flavor)
1 cup chopped pecans (may substitute with any nuts) toothpicks
Instructions
1. Wash grapes and pat completely dry. Spear each grape with a toothpick.
2. Holding the end of the toothpick, dip each grape in the vanilla Greek yogurt ; allow excess coating to drip off.
3. Immediately dip the end of the grape chopped pecans; place on wax paper to dry.

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LOUISIANA HOT CRAB DIP

LOUISIANA HOT CRAB DIP

 Ingredients: 1/2 pound jumbo lump crabmeat, free of shells 1 (8 ounce) package cream cheese 1/2 cup mayonnaise 1/4 cup grated Parmesan 3 tablespoons minced green onions (white and green parts) 2 large garlic cloves, minced 2 teaspoons Worcestershire sauce 2 tablespoons fresh lemon juice 1 teaspoon hot sauce 1/2 teaspoon Old Bay seasoning Salt and pepper to taste Directions: Preheat oven to 325 degrees F. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot. Serve hot, with hot sauce on the side for those who like it spicy. Makes about 1 1/2 cups.

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Jalapeno Popper Wontons

Jalapeno Popper Wontons

1 package refrigerated square wonton wrappers
1 8-ounce package cream cheese, softened
3 jalapenos, seeds and ribs removed, finely chopped
1/2 cup shredded cheddar cheese
Vegetable oil for frying
Coarse salt

1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.

2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles.

3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm. 

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Chocolate Snack

Thank you Jaci Heaton!
2 lbs (36 oz) salted dry-roasted peanuts

4 oz (4 squares) German's Sweet Chocolate

1-12 oz Pk Semi Sweet Chocolate Chips (2 cups) 

2 1/2 lbs White Almond Bark (break up a little) 

--In a 4 quart crockpot place peanuts on bottom then layer the chocolates. Start with German chocolate, then chocolate chips and finally the almond bark. Set crockpot on low and cook 3 hours(do not over cook). DO NOT STIR.

--When finished cooking stir with a wooden spoon (important to use wooden) until chocolate is completely smooth.

-- Spoon into medium sized muffin liners (30-40) or for a quicker finish spread out on wax paper, let cool then crumble!!

ENJOY 

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Homemade Chex Mix in the Crockpot

Fill crock pot with your favorite cereal, pretzels, and nuts.
Melt 1/4 cup butter, add 4 tsp worchestershire sauce, 1 tsp salt, 1 tsp garlic powders, 1/2 tsp onion powder, 1/4 tsp sugar, dissolve & stir.
Pour over cereal & mix. Cook on LOW for 2.5 hours, open lid & stir every 30 minutes. Enjoy! 

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