A Year-Round Guide to Franklin and Nantahala

Yield: 20 cups. 12 oz cream cheese, softened 4 tablespoons milk 2 large eggs 1 cup grated cheese (Italian blend or Swiss) 2 green onions, finely chopped 2 cans refrigerated

Madison County Championship Rodeo

Yield: 20 cups. 12 oz cream cheese, softened 4 tablespoons milk 2 large eggs 1 cup grated cheese (Italian blend or Swiss) 2 green onions, finely chopped 2 cans refrigerated

Rosemary and Goat Cheese Strata

Yield: 20 cups. 12 oz cream cheese, softened 4 tablespoons milk 2 large eggs 1 cup grated cheese (Italian blend or Swiss) 2 green onions, finely chopped 2 cans refrigerated

Carolina Cups

Yield: 20 cups.

12 oz cream cheese, softened
4 tablespoons milk
2 large eggs
1 cup grated cheese (Italian blend or Swiss)
2 green onions, finely chopped
2 cans refrigerated biscuits (20 total)
5 slices of bacon, cooked and crumbled
parsley or chopped green onion

Beat cream cheese until fluffy. Add milk and eggs, and beat until creamy. Stir in cheese and green onions. Set aside. 

Preheat oven to 350º.

Separate biscuits into 20 portions. Pat each biscuit into a 5-inch circle and press in bottom and up sides of greased muffin pan. Sprinkle evenly with half of the bacon. Spoon cream cheese mixture evenly on top. 

Bake for 22 minutes or until set. Sprinkle with remaining bacon crumbs, and garnish with parsley or green onions. Serve warm. 

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This story was published on May 01, 2013

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.