RECIPE: HAM & CHEESE TARTS

 

CRUST INGREDIENTS

• 2 cups “JIFFY” Baking Mix
• 2/3 cup milk

FILLING INGREDIENTS

• 6 oz. cream cheese, softened
• 1Tbsp. milk
• 1/4 tsp. orange peel
• 1/4 tsp. dry mustars
• 1 tsp. chives
• 1tsp. season salt
• 1/4 tsp. garlic salt
• 1/2 cup finely chopped ham
• 1/2 cup sour cream paprika

Preheat over to 350 degrees, grease a muffin pan. Mix Jiffy Mix and milk together to form a soft dough. Knead several times on floured surface and roll thin. Using a 2 1/2″ biscuit cutter, cut out 24 round biscuits. Place each biscuit in greased muffin cup and mold to fit bottom and slightly up the sides. Set aside.

Blend cream cheese, milk, orange peel, mustard, chives, season salt and garlic salt. Fold in ham and sour cream. Spoon 1/2 tablespoon of filling into each cup. Sprinkle with paprika and bake for 20-25 minutes.

Recipe: Sausage Cornbread

Sausage Cornbread
From Diana Rattay, About.com

Cornbread recipe with sausage links, buttermilk, corn, and other ingredients.

INGREDIENTS:

• 1 pound breakfast sausages
• 1 cup chopped onion
• 2 eggs
• 2 cups buttermilk
• 1 cup sifted all-purpose flour
• 2 cups yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup drained whole kernel corn, or use cooked drained frozen corn

PREPARATION:

Cook sausages in a skillet until well browned on all sides. Remove sausages and set aside. Drain off 3 to 4 tablespoons of the drippings and reserve. Discard remaining drippings, leaving just enough to cook onions.

Add onions to skillet; sauté until golden brown. In mixing bowl, beat eggs and buttermilk until smooth. Stir in flour, cornmeal, baking powder, salt, and sugar; beat until smooth. Stir in corn. Fold in onions and reserved sausage drippings.

Pour batter into a greased and floured 13×9x2-inch baking pan. Place sausages evenly over top of the batter. Bake at 375° 25 to 30 minutes, or until firm and browned. Cut into squares and serve hot.