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Country Kitchen
December 2, 2011 Previous Recipe | Next Recipe
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Yee Haw Toffee - Kim Earwood
Cheerios Nuggets - Elizabeth Coon
NUTTY POUND CAKE - Millie Hawes
German Chocolate Cake - Janet Bradford
Christmas Bread Pudding with Blueberry Sauce - Paul Pinyan
Aunt Freidaís Spinach Dip - Kyle Hayes
Apple Pie with Cheddar Crumble Topping - Debra Davis
Jalapeno Corn Casserole - Matthew Durdin
CAROLYNíS MOIST-N-CREAMY COCONUT CAKE - Mike Tidwell
Bacon Cheese Wreath - Terrie Channell
Apple Bread - Paula Culver
Blueberry French Toast Casserole - Cheryl Mitchell
Pistachio/Cherry Sugar Cookies - Mitt Walker
German Chocolate Upside-Down Cake - Boyd Deal
Sausage Pinwheels - Jeff Helms
No Fat Greek Yogurt Salad - Linda Dennis
Bacon & Cheese Cups - Amanda Butts
Homemade Macaroni and Cheese - Adrian Cooper
Grandmother Jonesí Oatmeal Cookies - Tom Jones
Bacon & Cheese Cups - Amanda Butts

1 egg
2 tablespoons milk
3 scallions
1 cup of shredded cheddar cheese
1 (8-ounce) package cream cheese
1 (3-ounce) jar Real Bacon Bits
1 (8-ounce) can of crescent rolls

Mix egg, milk, scallions, cheese and cream cheese. Add bacon bits. Cut crescent rolls into 24 squares and mold into a mini muffin pan. Fill each cup with mixture. Bake at 375 F for about 12 minutes.





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