Spinach Dip Bites
By Kristyn Merkley
Ingredients
- 6 oz Artichoke hearts
- 1/2 tsp Garlic
- 2 cups Spinach, frozen
- 1/2 tsp Garlic salt
- 1 Pepper
- 1 can Seamless crescent dough
- 4 oz Cream cheese
- 3/4 cup Mozzarella cheese
- 2 tbsp Parmesan cheese, grated
Instructions
- To make the dip, mix Parmesan cheese, spinach, and artichoke hearts in a bowl.
- In a separate bowl, mix together sour cream, cream cheese, mayo, and garlic. Add to spinach mixture and mix everything until well combined.
- Set the dip ingredients aside and cut crescent dough into 2 inch squares and place in a greased mini muffin tin.
- Fill each cup with a spoonful of the dip mixture and sprinkle with Mozzarella cheese.
- Bake at 375 for 15 minutes and let cook for a few minutes before removing from muffin tin. Serve warm and try not to eat a dozen in one sitting.
Deviled Egg Chicks
By Natasha’s Kitchen
Ingredients
- 12 large eggs, hard boiled and peeled
- 1/3 cup mayonnaise
- 1 1/2 tsp dijon mustard*, or add to taste
- 1/4 tsp garlic powder
- 1/8 tsp salt, or to taste
- 1 small carrot, peeled and sliced into rings
- 6 black olives
Instructions
- Peel 12 hard-boiled eggs.
- With a sharp knife, slice off a very thin layer from the base of the egg – this will give it a flat surface to stand on a platter.
- Cut off a generous top third of the egg.
- Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
- In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork.
- Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth.
- Transfer mixture to ziploc or pastry bag and pipe generously into egg bases.
- Place top 1/3 back over the base and press down slightly to adhere.
- For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out.
- For the beaks, thinly slice a few rings of carrot and cut each ring into sixths.
- Insert 2 olive spots for eyes and 2 carrot wedges the beak.
- Set chicks on a platter and garnish with fresh parsley or dill to give them that “free range” feel.
Stuffed Crescent Roll Carrots
By Pillsbury Kitchens
Ingredients
- 1/4 cup Chives, fresh
- 1 tsp Lemon peel
- 1/4 cup Parsley, fresh
- 16 small sprigs Parsley, fresh
- 1/4 tsp Salt
- 1 can Pillsbury crescent rolls, refrigerated Original
- 1 package Cream cheese
Instructions
- Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds.
- Unroll dough on work surface; if using crescent rolls, press seams to seal.
- Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
- Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.
- Bake 7 to 9 minutes or until golden brown.
- Transfer to cooling rack; cool completely before removing foil molds.
- In medium bowl, beat cream cheese, parsley, chives, lemon peel and salt with electric mixer on medium speed until smooth and combined.
- Pipe or spoon cream cheese mixture into cavity of each crescent. Top with 2 sprigs parsley for carrot top.
Maple Bacon Carrots
By I Am Homesteader
Ingredients
- 1 lb Bacon, thin
- 2 lbs Carrots
- 1/4 cup Maple syrup
Instructions
- Preheat the oven to 425°F. You will be baking the bacon for about 10 minutes before wrapping it around the carrots.
- To bake the bacon, simply lay it flat on a baking sheet.
- While the bacon is baking, peel the carrots so they are ready to be wrapped.
- Once the bacon is ready, put the pieces on a paper towel to drain a bit. Then, wrap the carrots with the bacon, trying not to overlap.
- Turn down the oven to 400°F.
- Bake the Maple Bacon Carrots for about 20-25 minutes on a wire rack (over a baking sheet to catch the grease).
- The final step is to pour the maple syrup over each bacon-wrapped carrot and bake for 5 more minutes. You will have a delicious treat to share and enjoy!
Air fryer method
- First, wash and peel the carrots. (You may have to trim the ends if they won’t fit into the basket of your air fryer.)
- Next, wrap the raw bacon around each carrot (no pre-baking the bacon in the air fryer recipe).
- After wrapping the carrots in bacon, set them in a single layer in the basket of your air fryer. Depending on the size of your air fryer, you may have to work in batches.
- Set the air fryer to 385°F and air fry for 10 minutes. After ten minutes, carefully brush the maple syrup over each bacon-wrapped carrot.
- Air fry for an additional 6-8 minutes, or until the bacon is crispy and the carrots are tender.
Bunny Butt Bacon Ranch Cheeseball
By My Heavenly Recipes
Ingredients
- 3 8 oz. packages of Cream Cheese
- 1 cup of Chopped Green Onions
- ¾ cup of Crumbled Bacon
- ¾ cup Shredded Cheddar Cheese
- 1 packet of Ranch Mix
- 1 package of Shredded Mozzarella Cheese
- 3 Black Olives cut in ½ long ways
- Toothpicks optional
- Crackers for dipping
Instructions
- Start by placing your cream cheese, green onions, bacon, cheddar cheese, and ranch mix into a large mixing bowl.
- Mix until well combined. Knead into a large ball.
- Next separate into one small ball (the tail), one large ball (the body), and two medium size cheese balls (the feet).
- Assemble your bunny butt. Two medium cheese balls for feet, and the small ball for a tail.
- Hold together with toothpicks if desired.
- Next use your black olives for “toes”.
- Serve with some crackers and Enjoy!