Cheesy Potato Puffs

 Cheesy Potato Puffs - makes 24

2 cups mashed potatoes

3 eggs

1 cup shredded cheese, divided

1/4 cup green onions or chives

Salt and pepper

Mix together the potatoes, eggs, 3/4 cup cheese, onions, salt and pepper.

Spray a 24 mini muffin pan. 

Using the medium pampered chef scoop, place a rounded scoop of the mixture in each of the wells. Distribute any extra among the wells - they will be pretty full.

Top each with a little of the reserved cheese. 

Bake at 400 for 15-20 minutes, until golden brown and set.

Let sit for 5 minutes before removing from the pan. 

Serve with a dollop of sour cream and bacon bits. 

  

Creamy Chicken Salad

 (double quantities in parentheses)

3 (6) cups chicken, diced or shredded

3/4 (1 1/2) cup mayonnaise

1 1/2 (3) stalks celery diced

2 (4) green onions, chopped

1/4 (1/2) cup red onion diced

2 (4) tsp dijon mustard

1/2 (1) tsp salt

1/4 (1/2) tsp pepper

2 (4) Tbsp sweet pickle juice or pickle relish

Mix all together 

Ham and Cheese wraps

 1 cup mayonnaise

1 1/2 teaspoon sugar (might omit if using Miracle Whip)

1 teaspoon mustard

1/2 teaspoon celery seed

8 (taco size) flour tortillas

1 lb thin sliced ham

1 1/3 cup shredded cheese (could use slices)

lettuce leaves or shredded 

Mix together the mayo, sugar, mustard and celery seed. 

Spread over tortilla, later meat, cheese and lettuce.  Roll up.  Cut in half or slice into pinwheels.