1/2 cup butter softened
3 oz cream cheese softened
1 cup flour
1/2 lb bulk sausage
1 cup shredded swiss cheese
1 Tbls snipped fresh chives
2 eggs
1 cup half and half
1/4 teaspooon salt
dash cayenne pepper

Beat butter and cream cheese in medium bowl
till creamy Blend in flour refrigerate 1
hour. Roll into 24 1 inch balls and press
into mini muffin cups.
Preheat oven to 375. To prepare fillimg
crumble sausage into small skillet. Cook over
medium heat till browned stirring
occasionally. Drain off any drippings.
Sprinkle evenly into pastry shells in muffin
cups and sprinkle with swiss cheese and
chives. Whisk eggs half and half salt and
cayenne until blended pour over sausage in
pastry shells. bake 20 to 30 minutes or till
set. Remove from pans serve hot. These can be
frozen and reheated for about 10 minutes . I
am sure that you can make them in a bigger
pan like one of those individual pie pans if
you are looking for something more
substantial, I guess it would just have to do
with the measuring of the dough.

Cheese/Onion Roll-ups

I loaf white sandwich bread
1 8-oz. cream cheese
1 egg yolk
2 Tbsp. sugar
2 Tbsp. green onion, chopped
1 stick butter, melted

Combine cream cheese, egg yolk, sugar and green onion. Cut crusts of the
bread. Roll bread thin with rolling pin. Spread cheese mixture on bread.
Roll up and cut into three logs. Dip logs in melted butter. Put on foil
lined sheet. Freeze. Put in plastic bags. Bring to room temperature before
baking. Bake at 400ª for 12-15 minutes until golden brown.

OLIVE CHEESE PUFFS

2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives

Drain olives well. Cream cheese and butter;
stir in flour, salt, and paprika. Mix
well. Wrap 1 teas. of batter around each
olive. Freeze puffs and then bake at 400°. for 15 minutes.
Makes 50 puffs.