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Visit this page each week and find a FREE recipe from our Cookbook of the Week!

This week's recipe is from All-Time Favorite Recipes from Southern California Cooks. Click on the cookbook to read more about it and get a sneak peek inside!
Cookbook
California Spinach Snackers

Submitted by: Kimberly Hancock from Murrieta, CA
1 T. butter
1/2 c. onion, finely chopped
10-oz. pkg. frozen chopped spinach, thawed
3/4 c. mayonnaise
8-oz. pkg. shredded mozzarella cheese
1-1/2 t. nutmeg
16.3-oz. tube refrigerated buttermilk biscuits
salt and pepper to taste

Melt butter in a saucepan over medium heat. Add onion and cook until tender; drain. In a bowl, combine onion, spinach, mayonnaise, cheese and nutmeg; set aside. Unroll biscuit dough; divide each in half horizontally. Press biscuit halves into lightly greased mini muffin cups. Shape each into small cups that extend slightly beyond the rim. Fill with spinach mixture. Bake at 375 degrees for 12 minutes, or until biscuits are lightly golden. Serve warm or at room temperature. Makes 16.

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