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



  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:

Crockpot Mexi Chicken

Pg A5 - Crockpot Mexi chickenIngredients

1 Can Mexican Corn
1 Can Black Beans
I Can Chopped Tomatoes
4 Boneless & Skinless Chicken Breasts
1/2 Can of Chicken Broth
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Cumin
Mozzarella Cheese (optional)
Salsa (optional)


1. In crockpot mix Mexican corn, black beans and chopped tomatoes.
2. Top with skinless chicken breasts.
3. Add chicken broth, garlic powder, onion powder and cumin.
4. Cook on low 8 hours
5. Shred chicken before serving and mix well.
6. Place in tortilla.
6. Serve with salsa and mozzarella cheese. (optional)



Recipe Courtesy of Megan Kvols of Cedar County