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Country Kitchen
December 6, 2007 Previous Recipe | Next Recipe
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SNOWMAN CHEESE SPREAD
CHOCOLATE PECAN PIE
KEY LIME PIE
BOW TIE CHICKEN PASTA
CHEDDAR HAM MUFFINS
BAKED CHEESE-SAUSAGE DIP
HOLIDAY PARTY TREE
TWIST AND ROLLS
SKILLET APPLE PIE
GREEN CHILI ENCHILADAS
CRANBERRY BREAD
LIGHT AS THE SKY PIE
WELSH SKILLET CAKES
WHITE CHOCOLATE CRANBERRY CHEESECAKE
SNOWBALL CAKE
EGGNOG PIE
AMBROSIA
ALABAMA SWEET POTATO CHEESECAKE
GRAPE SALAD
MOMíS BANANA NUT BREAD
LULAíS CLOUDS AT SUNRISE
CHEDDAR HAM MUFFINS

5 ounces deli ham, thinly sliced
2 cups cheddar cheese, finely shredded
3/4 cup mayonnaise
1/3 cup real bacon bits
2 teaspoons Dijon mustard
1 (12-ounce) can of flaky biscuits

Chop thinly sliced deli ham into small pieces. In a bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Peel apart layers of biscuits into thirds. Press into the bottom and up the sides of ungreased mini-muffin pan. Fill each with about 1 tablespoon of mixture. Bake at 450 degrees for 9-12 minutes. Let stand for 2 minutes before removing from the muffin pans. Yield: 30 mini-muffins.
ó Paul Till,
Administrator





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