Nancy J.'s Ham Puffs

 

Nancy J.’s Ham Puffs

Ingredients

• 2 eggs
• 1/2 c. chopped ham
• 1/2 c. shredded Swiss cheese
• 1 T. dried minced onion
• 1/4 tsp. mustard
• 1 tube crescent rolls

Instructions

• Roll out the crescent roll dough.  Pinch the seams together.  Cut the dough into 8 squares.  Lightly press into greased muffin tins.  Mix eggs, ham, cheese, onion and mustard.  Spoon the mixture into the dough cups.  Bake at 325 degrees for 10 - 15 minutes or until the egg is no longer runny on top.

Fudge Bars with Pecan Crumble

Fudge Bars with Pecan Crumble

10 T. butter
1/2 c. sugar
1 egg yolk
1 1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped pecans, toasted
10 oz. bittersweet chocolate, chopped
1 (14 oz.) can sweetened condensed milk

Bring the butter to room temperature.  In a bowl, beat the butter, sugar and egg yolk with an electric mixer until smooth.  Add the flour, baking powder and salt and beat at low speed until thoroughly combined, about 2 minutes.  Using your hands, knead once or twice to bring the dough together.

Preheat the oven to 350 degrees if using a glass or light colored pan.  Preheat to 325 degrees if using a dark colored pan.  Butter a 9" square baking pan.  Pat three-fourths of the dough into the baking pan.  In a bowl, beat the pecans into the remaining dough.  Crumble the pecan mixture on a plate.  Refrigerate the crust and the topping for 10 minutes.

In a saucepan, combine the chocolate and condensed milk and stir over low heat until melted and very thick, about 3 minutes.  Spread the chocolate filling over the dough in the pan.  Scatter the pecan crumble over the chocolate.  Bake in the lower third of the oven for 40 - 45 minutes or until the top is golden.  Let cool completely.  Cut into bars and serve.

Ham Breakfast Braids

 Ham Breakfast Braids

4 oz. cream cheese

1/2 c. milk

8 eggs

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 T. snipped fresh chives

1 T. butter

2 (8 oz.) packages refrigerated crescent dough sheets

2 T. Dijon mustard

2 c. finely chopped ham

1 c. shredded cheddar cheese

Set the cream cheese out to soften.  Preheat the oven to 375 degrees.  Line an extra-large baking sheet with parchment paper.

Beat the cream cheese with a bowl with an electric mixer for 1 minutes.  Gradually beat in the milk until smooth.  Beat in the eggs, chives, salt and pepper.  Melt the butter in a large skillet over medium heat.  Add the egg mixture, cook, stirring until the eggs are scrambled and nearly cook through.

Unroll 1 dough sheet onto half of the prepared baking sheet with the short side of the dough closest to you.  Cut 12 horizontal slits on each of the outer two-thirds of the dough, leaving the center one-third uncut.  Spread 1 tablespoon of mustard along the center of the dough.  Top with half of the chopped ham, half of the egg mixture and half of the cheese.  Crisscross the dough flaps over the filling to form a braid shape.  Repeat with the remaining dough and fillings.

Bake until golden brown, 20 to 25 minutes.