1/2 cup butter, softened
1 pkg (3-oz) cream cheese, softened
1 2/3 cups unsifted flour
1 1/2 cups sour cream
3/4 cup shredded Swiss cheese
2 eggs, beaten
3 tbsp finely chopped onion
2 tsp chicken-flavored instant bouillon
1/4 tsp ground nutmeg
2 slices bacon, cooked, drained, crumbled
Preheat oven to 400 degrees.
In large mixer bowl, beat butter and cream cheese until fluffy; stir in the flour. Divide dough into 24 equal-size balls.
Place each dough ball into a 2-inch tart pan or muffin cup; press evenly on bottom and up sides.
In a medium bowl, combine the sour cream, Swiss cheese, eggs, onion, bouillon, and nutmeg; mix well. Spoon approximately 1 tablespoon of the mixture into each tart pan or muffin cup. Sprinkle with the crumbled bacon.
Bake at 400 degrees for 20 minutes or until golden brown.
Serve warm.
Refrigerate any leftovers.
1 2/3 cups unsifted flour
1 1/2 cups sour cream
3/4 cup shredded Swiss cheese
2 eggs, beaten
3 tbsp finely chopped onion
2 tsp chicken-flavored instant bouillon
1/4 tsp ground nutmeg
2 slices bacon, cooked, drained, crumbled
Preheat oven to 400 degrees.
In large mixer bowl, beat butter and cream cheese until fluffy; stir in the flour. Divide dough into 24 equal-size balls.
Place each dough ball into a 2-inch tart pan or muffin cup; press evenly on bottom and up sides.
In a medium bowl, combine the sour cream, Swiss cheese, eggs, onion, bouillon, and nutmeg; mix well. Spoon approximately 1 tablespoon of the mixture into each tart pan or muffin cup. Sprinkle with the crumbled bacon.
Bake at 400 degrees for 20 minutes or until golden brown.
Serve warm.
Refrigerate any leftovers.
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