Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Cottage cheese-small curd |
| ¼ cup | Sour cream |
| 4 ounces | Shredded sharp cheddar cheese |
| ½ cup | Bisquick (I used RecipEase) |
| ¼ cup | Melted butter |
| 3 \N | Eggs |
| \N \N | Preheat oven to 350 degrees. Mix all ingredients with |
| \N \N | Electric mixer. Grease mini-muffin tins or use Teflon ones. |
| \N \N | Fill 3/4 full. Bake for 15-20 minutes or until brown. |
| \N \N | Hints: Add onion, bacon, mushrooms,etc. May be frozen. |
| \N \N | Reheat at 300 degrees or microwave for 3 minutes on high. |
| \N \N | Note: These are great! Be sure to add cooked bacon and |
| \N \N | Some diced onion. This recipe only makes about |
| 1½ \N | Dozen so be sure to at least double! Great |
make-ahead appetizer! - Debbie Carlson Posted by: Kathryn Nicholson (WMPX17A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo