Mini Quiches

1 1/4 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
6 slices bacon, crisply cooked, crumbled
1/2 cup half-and-half
1 egg
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup shredded Swiss cheese (2 oz)

Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.

In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.

In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.

Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.

Mediterranean Crescent Pinwheels

Ingredients:

1 (8 ounce) can Pillsbury(R) Refrigerated Crescent Dinner Rolls
1/2 pound prosciutto or cooked ham, thinly sliced
4 ounces crumbled feta cheese
1/2 teaspoon pepper
1 tablespoon olive or vegetable oil
6 tablespoons chopped fresh basil


Cooking Directions: Heat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray. Separate dough into 4 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle.

Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.

Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on sprayed cookie sheets.

Bake at 375 degrees F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm. Yield: 20 servings

Deviled Eggs

Every time I see a recipe for deviled eggs I think of Jerry's Mom. Her eggs were the best and I never discovered her secret!

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Directions: Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

BBQ Beef Cups

Kids love this recipe. They can just grab and go!

Ingredients:
3/4 pound ground beef
1/2 cup barbecue sauce
1 tablespoon dried minced onion
4 teaspoons brown sugar
1 (12 ounce) package refrigerated buttermilk biscuits
3/4 cup shredded Cheddar cheese


Directions:
In a skillet, brown beef; drain. Add barbecue sauce, onion and brown sugar; set aside.

Separate dough into 10 biscuits; flatten into 5-in. circles. Press firmly into the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons of beef mixture into each cup; sprinkle with cheese. Bake at 400 degrees F for 10-15 minutes or until biscuits are golden and cheese is melted.

Hot Spinach Cheese Dip

20 min, 15 min prep
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package cream cheese, softened
1 cup freshly grated cheddar cheese
1 cup freshly grated monterey jack cheese
8 ounces sour cream (fat free okay)
1 tablespoon grated, peeled onions
1 teaspoon spicy brown mustard
2 cloves garlic, crushed
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
3 dashes hot sauce (optional)

Combine all ingredients in a large (microwave safe preferably) bowl. Microwave on high for 2 minutes. Stir; microwave another 2 minutes. Stir again and microwave for 1 minute.
Serve piping hot.