Daffodillies

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I love food.  I also love things of beauty and when you combine the two... shebang!  (And a bunch of other interjections, as in wowza! and holy smokes!)

This recipe is absolutely perfect for Easter and you'll end up looking like this amazing baker when you bring these out to the table.  I mean really, who else makes food that ends up looking like flowers?  Okay, unless you're a cupcake or cake decorator... which I am most assuredly NOT. 

But between you and me, these are not so hard.  

Pinky swear.

Daffodillies

Ingredients

1 tube (12 ounces) refrigerated buttermilk biscuits

1 package (8 ounces) cream cheese, softened

2 tablespoons butter, softened
1 teaspoon dill weed
1 teaspoon prepared mustard
Dash salt
Dash white pepper

Directions

Separate each biscuit into three equal layers. Place 1 in. apart on greased baking sheets. With a kitchen shears or sharp knife, cut eight slits a third of the way toward center to form petals. Make a deep thumbprint in the center of each.

In a small bowl, combine remaining ingredients. Place heaping teaspoonfuls of creamed cheese mixture in the center of each biscuit. 

Bake at 375° for 8-10 minutes or until golden brown. Serve warm or at room temperature.

** See?  Told ya it was easy.  These will disappear really fast from the bread basket, so be prepared!

Until next time, here's to more smoochin' in the kitchen!