Hot Ham and Cheese Crescents

Hot Ham & Cheese CrescentsIngredients

16 oz. cooked ham, chopped

¾ cup shredded cheddar cheese

¾ cup shredded Swiss cheese

8 oz. cream cheese, softened

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

¼ teaspoon onion powder

3 cans refrigerated crescent rolls

1 tablespoon poppy seeds

 

Directions

  1. Preheat oven to 375º.
  2. Mix together the ham, cheeses, mustard, Worcestershire sauce, brown sugar, and onion powder.
  3. Separate the crescent rolls into triangles.  Cut each triangle in half, forming two triangles.
  4. Scoop one tablespoon of ham mixture on the wide end of each triangle. Roll up crescents, and place on a greased baking sheet.
  5. Sprinkle tops of crescents with poppy seeds.
  6. Bake for 15-18 minutes.

 

Yield:  48 appetizers

Recipe source:  plainchicken.com

Bacon Cheddar Deviled Eggs

a5 Recipes- Bacon Cheddar Deviled eggsIngredients
6 hard-cooked eggs
¼ cup mayonnaise
2 bacon strips, cooked and finely crumbled
1 tablespoon finely shredded cheddar cheese
2 teaspoons Dijon mustard
3/4 teaspoon honey
Salt and pepper to taste

 

Directions
1. Slice eggs in half lengthwise; remove yolks and set whites aside.
2. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard, salt, and pepper.
3. Stuff or pipe yolk mixture into egg whites.
4. Garnish with paprika or chives (optional).
Refrigerate until serving.

Cheddar Bacon Pinwheels

Ingredients

2 packages (8 oz. each) cream cheese, softened

1 cup mild cheddar cheese, shredded

1/2 cup cooked bacon, crumbledDSCN4320

1/2 teaspoon parsley flakes

1/2 teaspoon dill weed

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

5 (10 inch) flour tortillas

 

Directions

1. Add all ingredients except tortillas to a large bowl.

2. Using an electric mixer, beat mixture on low until creamy. Season with salt and pepper.

3. Divide mixture between tortillas and spread evenly.

4. Tightly roll tortillas and wrap in plastic wrap. Place in the refrigerator for a few hours or overnight.

5. When ready to serve or pack in a lunch box, cut off ends and cut each tortilla into 10 slices.

 

Note: These pinwheels can be frozen. Place slices on a baking sheet lined with parchment paper. Place in freezer until frozen. Transfer to a freezer safe container or freezer bag. To thaw, place desired amount of pinwheels on the counter for about 30 minutes before serving. Frozen pinwheels can be packed in a lunch box and will be thawed by lunch time.

Yield: 50 pinwheels

 

Recipe courtesy of motherthyme.com