Post by janepain on Aug 21, 2005 9:53:40 GMT -5
Cheddar Ham Cups (from Quick Cooking magazine)
2 cups (8 ounces) finely shredded cheddar cheese
2 packages (2 1/2 ounces each) thinly sliced deli ham, chopped
3/4 cup mayonnaise
1/3 cup real bacon bits
2 to 3 teaspoons Dijon mustard
1 tube (12 ounces) large refrigerated flaky biscuits.
In a bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds (quarters, if you want a few more - will be more bite size).
Press biscuits onto the bottom and up the sides of ungreased mini muffin pan. Fill each with about 1 tablespoon of cheese mixture.
Bake at 450 degrees for 9 - 11 minutes or until golden brown and the cheese is melted. Let stand for 2 minutes before removing from pans. Serve warm. Yields 2 1/2 dozen
These can get messy in your oven - may want to place mini muffin pan on cookie sheet.
Leftovers great warmed up in microwave.
2 cups (8 ounces) finely shredded cheddar cheese
2 packages (2 1/2 ounces each) thinly sliced deli ham, chopped
3/4 cup mayonnaise
1/3 cup real bacon bits
2 to 3 teaspoons Dijon mustard
1 tube (12 ounces) large refrigerated flaky biscuits.
In a bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds (quarters, if you want a few more - will be more bite size).
Press biscuits onto the bottom and up the sides of ungreased mini muffin pan. Fill each with about 1 tablespoon of cheese mixture.
Bake at 450 degrees for 9 - 11 minutes or until golden brown and the cheese is melted. Let stand for 2 minutes before removing from pans. Serve warm. Yields 2 1/2 dozen
These can get messy in your oven - may want to place mini muffin pan on cookie sheet.
Leftovers great warmed up in microwave.
