Pigs in a Blanket:
Super easy.
This yields about 25 little piggies.

Ingredients:
1 tube of crescent rolls
1 package of cooked cocktail sausages

Directions:
Preheat oven to 375F.
Grease a baking sheet.
Cut crescent roll triangles in three strips.
Roll sausages into dough.
Bake for 12ish minutes.

Buffalo Chicken Dip:

Ingredients:
2 cups shredded chicken (I buy a rotisserie chicken and cut that up)
1 package cream cheese (8 oz)
1/2 cup hot sauce of your choice
1/2 cup Ranch
1/2 cheese of your cheese (I normally use Mozzarella or Mexican blend)
**You can add chopped celery if you like a bit of a crunch!**

Directions:
Preheat oven to 350F.
Mix all ingredients together.
Spoon into oven-safe shallow dish.
Sprinkle cheese on top (optional)
Cook for 20 minutes.

Serve with chips, crackers, bread, whatever you like.

Spinach and Artichoke Bread Ring Dip:
This recipe I simplified from Tasty.

Ingredients:
12 frozen dinner roll dough balls (Found some at Kroger)
Kroger’s Private Selection Spinach and Artichoke dip
(It seemed way easier to buy one ready made, than to make my own.)
Olive oil

Directions:
Preheat oven to 375F.
Place 12 frozen dough balls around a 10 inch greased circular pan/skillet.
Cover and let thaw so the dough rises a bit.
Once they are thawed, scoop the dip in the middle of the ring and coat rolls with a little bit of olive oil.
Cook for 25 minutes.

Garlic Knots:

Ingredients:
1 tube of 8 buttermilk biscuits
1/4 cup butter, melted
2 tablespoons grated Parmesan cheese
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 teaspoon chopped parsley
1/4 teaspoon salt

Directions:
Preheat oven to 400F.
Mix together all ingredients (except the biscuits, obviously)
Cut each biscuit in half.
Roll each half into a 6 inch rope.
Tie into a knot and tuck the ends in.
Place the knots on a greased baking sheet.
Brush each knot with mixture.
Cook for 10 minutes.