Now for one of my absolute favorite crockpot appetizers! This is always on my list of things to make and have at my own parties or to take to another party. 

This is a quick and easy recipe to throw together, and then it sits and simmers for a couple of hours. Easy peasy!

Total Time: 2 hours, 30 minutes
Inactive Time: 2 hours

Ingredients:

• 4 pounds kielbasa
• 1 onion, chopped
• 1 cup light brown sugar
• 3/4 cup BBQ sauce (we love to use Kraft Hickory bbq sauce for this recipe)
• 2 Tablespoons ketchup
• 1 teaspoon white vinegar
• 1 dash Worchestershire sauce
• 1 dash Tabasco (optional)

Directions:

1. ​Slice the kielbasa into bite-sized rounds. Brown in a large batch or skillet in 2 or 3 batches. (You want the edges to brown, but don't overcook because the kielbasa gets tough) Drain well on paper towels.
2. In about 2 Tablespoons of the drippings, cook the chopped onion until soft.
   
3. Put all of the remaining ingredients into a large measuring cup and stir to mix well.
4. Place the kielbasa in a crock pot (4-quart size works well.) Add the onion to the crock pot, and pour the bbq sauce mixture over top. 
5. Cook on low for 2 hours, stirring occasionally. Enjoy!

I LOVE pizza. Pepperoni pizza to be exact. I also love pepperoni rolls - hot or cold - doesn't matter!

Last year at this time, Mike and I had a party for friends, and I needed easy finger foods that could sit out for a little while and be eaten at room temperature. I found this recipe and I'm so glad I did! These were so simple to put together last minute, and pop in the oven. When everyone came over, they were delicious warm. As the night went on, they were just as scrumptious!

Total Time: 35 minutes

Yield: 2 dozen rolls

Ingredients:

• 1 8-ounce can refrigerated crescent dough (they now make crescent sheets without the cuts - perfect for this recipe!)
• 2 cups shredded mozzarella 
• 24 slices pizza-sided pepperoni
• 1 jar pizza sauce

Directions:

1. Preheat oven to 375 degrees F.
2. On a large baking sheet, spread out the dough. Cut down the center lengthwise and across, to make 4 rectangles. Layer each rectangle with 6 slices of pepperoni and 1/2 cup mozzarella. Roll tightly lengthwise and slice each into 6 or more pieces.
3. Bake in the preheated oven until golden brown, about 12 minutes. Serve with warmed pizza sauce for dipping. Enjoy!

Source: All Recipes

The last recipe was my favorite, so I figured I would post my mom, Lynnie's, favorite next!

You know, I have always appreciated my mom and all that she does for our family, but I don't think I realized just how much she has done for us until I had a baby of my own. Even now, my mom will drop everything to come over and help me out if I'm struggling. Parenthood is anything but easy! My mom has found a way to make parenting look easy though. I don't know how she does it.

We just spent the weekend baking cookies and I love that time spent with her. My sister came over and was helping to watch Emma since she can't quite help with cookie baking yet :) I absolutely cherish this time spent with the three girls while we sing in three-part harmony to Journey of Promises and the Wicked soundtrack.

Total Time: 1 hour, 25 minutes
Inactive Time: 1 hour
Active Time: 25 minutes

Yield: about 3 dozen

Ingredients:

• 2 boxes frozen, chopped spinach
• 2 cups Pepperidge Farm Herb Stuffing mix
• 1 1/2 sticks butter, melted
• 5 eggs, beaten lightly
• 1/2 cup parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Heat spinach in microwave to defrost, according to package instructions - do not add any extra water.
2. Drain spinach and squeeze well to remove most of the liquid.
3. Add all ingredients together. Mix well to combine. Refrigerate for 1 hour or more.
4. Preheat oven to 350 degrees F. Using a cookie scoop or spoon, form into 1-inch balls. Place on ungreased cookie sheet with sides.
5. Bake for 20 minutes or until just lightly golden. Enjoy!!
6. (You could also form the spinach balls and freeze on a cookie sheet for later. Once frozen, transfer to large freeze bags. If baking frozen, add another 10 minutes or so to baking time.) 

I don't usually like to pick favorites, but seeing that I am 12 weeks pregnant with baby #2, this taco dip has been on the top of my craving list. I guess you can say that this is my favorite appetizer of the entire week :)

Last year (when pregnant with baby #1), my husband surprised me with a weekend away at a ski lodge! He had rented a house and invited my whole family - aunts, uncles, cousins, grandma and friends. It was an absolute blast. My mom had made enough food for an army and I think I was the world's happiest pregnant person! She made a double batch of this dip and it was gone by the next morning. There is something about this dip that is so addicting! 

I promise if you try this, you will love it!

Total Time: 20 minutes

Ingredients:

• 1 cup sour cream
• 2 8-ounce packages cream cheese, softened
• 8-ounce bottle mild taco sauce
• Iceburg lettuce, chopped
• 1/2 tomato, chopped
• 1/3 green pepper, chopped fine
• 1/2 medium onion, chopped
• 8-ounces shredded cheddar
• Tortilla chips, for serving

Directions:

1. Using a hand mixer, combine sour cream, cream cheeses, and taco sauce until smooth. Spread mixture into the bottom of a 9x13 dish.
2. Sprinkle with chopped vegetables and shredded cheddar.
3. Serve with chips! (Best served chilled) Enjoy!!