Quick and Easy Easter Recipes


1 container cinnamon rolls with icing
8 chocolate morsels
4 pink chocolate morsels

1. Pre-heat oven to 400 degrees or as directed.
2. Grease cookie sheet or line with foil and grease.
3. Open rolls and place 4 rolls on cookie sheet. Press each roll to lightly flatten.
4. Unroll the remaining rolls and break into long pieces to make bunny ears. Press ears onto top of each roll.
5. Bake 9 minutes.
6. Spread icing over the top of each roll and the ears.
7. Place two chocolate morsels on each bunny roll to make eyes.
8. Place one pink morsel on each bunny roll to make noses.

Makes 4.


Brunch Bites

6-8 Uncooked Pork Sausage Links
1 12oz. package Chizoro
8 eggs

1. Pre-heat oven to 350 degrees.
2. Cook sausage links thoroughly in frying pan.
3. At the same time, cook the Chizoro in a separate frying pan.
4. In a large bowl, crack 8 eggs and beat.
5. Place half of egg mixture into another bowl.
6. Place cooked Chizoro into first bowl of egg mixture. Mix thoroughly
7. Place cooked pork sausage into second bowl of egg mixture. Mix thoroughly.
8. Line muffin pans and spray with cooking spray.
9. Pour Chizoro mixture into 6 muffin cups and the sausage into the remaining 6.
10. Bake for 30 minutes.
11. Eat immediately or refrigerate overnight. Heat in microwave approximately 15 seconds.

These can be frozen too!

Makes 12.


Tombstone Tuesday - Halloween Treats 2017

Tombstone Tuesday Graveyard Brownies


1 Box Fudge Brownies
2 Full Graham Crackers
2 Jumbo Marshmallows
Black Gel

1. Prepare brownies as directed on package. Let cool.
2. Cut each graham cracker in half and cut with knife to make a tombstone look.
3. Cut each marshmallow in half to resemble a ghost.
4. Design each tombstone with black gel. Insert bottom of graham cracker in brownies.
5. Design each ghost marshmallow face. Inset a toothpick in the bottom of each and place throughout the brownie graveyard.

Enjoy!! Happy Halloween!


Monster Eyes Monday - Halloween Treats 2017

Monster Eyes Cheesecake Bites


1 8 oz. Package Cream Cheese
1 Cup Creamy Peanut Butter
3/4 Cup Sugar
1 10 oz. Package White Chocolate Melting Wafers
Red Icing
Red Gel
Black Gel

1. Place cream cheese in microwave for 1 minute to soften, place in large bowl.

2. Add peanut butter to large bowl. Mix together with cream cheese.

3. Add sugar. Mix thoroughly until thick.

4. Make balls by using 1-2 tablespoons mixture and rolling in between palms in circular motion. Place on wax paper on cookie sheet. Repeat until using all mixture.

5. Place in freezer for 20-30 minutes.

6. Melt chocolate in microwave for 1 minute, stir until melted thoroughly.

7. Remove eyeballs from freezer. Coat each eyeball in chocolate and place back on wax paper. Repeat until done. Place in freezer for 20-30 minutes.

8. Remove from freezer. Place one red icing dot in the middle of each eyeball. Then, one black gel dot in the center of each red dot. Then draw 3-4 lines down each eyeball.

Enjoy and serve! Happy Halloween!!


Spooky Spider Sunday - Halloween Treats 2017

Spooky Spider Treats


2 4 oz. Baker's Semi-Sweet Chocolate Bars
12 Ritz Crackers
Creamy Peanut Butter
Red Gel

1. Break chocolate into pieces and place in microwave for 1 minute increments until melted.

2. Dip each Ritz cracker into chocolate and place wax paper on cookie sheet.

3. Break apart each pretzel to make spider legs, approximately 48 leg pieces. Coat in chocolate and place on wax paper.

4. Freeze crackers and pretzels for 15-20 minutes.

5. Remove from freezer. Spread a thick peanut butter layer  on the inside the 6 crackers. Next, insert 8 legs on the cracker. Top with cracker.

6. Place 2 red gel dots for eyes on each cracker top.

You now have a Spooky Spider Treat!! Enjoy!!


Scary Eyes Saturday - Halloween Treats 2017

Scary Eyes Butterfinger Bark


2 4 oz. Baker's Semi-Sweet Chocolates Bars
1 4 oz. Baker’s Premium White Chocolate Bar
5 oz. Butterfinger Baking Bites
Eyeball Candy Decorations

1. Line cookie sheet with parchment paper.

2. Break semi-sweet chocolate into small pieces and place in microwavable bowl. Microwave in 30 second increments until melted.

3. Break white chocolate into small pieces and place in microwavable bowl. Microwave in 30 second increments until melted.

4. Spoon chocolate onto parchment paper.

5. Using a butter knife, use a twirling motion to swirl the colors and candy together.

6. Evenly sprinkle the Butterfinger Baking Bites onto the mixture.

7. Next, place the eyes onto the bark evenly. Gently press down.

8. Place in freezer for one hour. Remove, break apart into bite size pieces and enjoy!


Freaky Frankenstein Friday - Halloween Treats 2017

Frankenstein PB S'mores


8-10 Graham Crackers
1 11.5 oz. Bag White Chocolate Morsels
Green Neon Gel Food Coloring
7 Campfire Marshmallows
1/8 Cup Half & Half
2 Tbs. Whipped Topping
Creamy Peanut Butter
Black Icing
Black Gel
Red Gel

1.  Cut in half 8-10 graham crackers to make square shapes equaling between 16-20.

2. Melt chocolate in microwave in 30 second intervals. After 1 minute stir in water by teaspoon to obtain creaminess. Add food coloring to achieve desired green color.

3. Cover each graham cracker in white chocolate coating and place on wax paper. Place in freezer for 20-30 minutes

4. Cut 7 marshmallows in half making 14 pieces and place in bottom of large bowl. Add 1/8 cup half & half. Microwave for 1 minute. Remove and add 2 Tbs. Whipped Topping, stir and refrigerate for 10-15 minutes.

5. Remove graham crackers from freezer, cut any excess chocolate surrounding cracker. Remove marshmallow cream from refrigerator. Spread marshmallow cream on half of the graham crackers. Spread peanut butter on the other half of the graham crackers. Place each half together.

6. Create hair using black icing. Create eyes, mouth and sides using black gel. Use red gel to create scar on forehead.

Happy Freaky Frankenstein Friday!


Thirsty Thursday Dracula Cookies - Halloween Treats 2017

Thirsty Thursday Dracula Cookies


Sugar Cookie Mix
Large Marshmallows
Red Icing
Slivered Almonds
Red Gel

1. Prepare sugar cookies as directed on package. Let cool.

2. Cut tips off of marshmallow ends. Cut each tip in half, then cut each half in thirds.

3. Spread icing on the inside upper portion of two cookies.

4. Place 5 cut marshmallows on the red icing on one cookie to reflect a tooth appearance. Place the other cookie on top.

5. Place two slivered almonds in between marshmallow teeth to reflect fangs. Place red gel on tips of each almond.

Repeat until cookies are gone!