Cheesebaconpuffs Recipes

CHEESE PUFFS

Steps:

• Soften cheese and work all ingredients together with hands, and roll into balls the size of marbles.
• Bake at 350 for 15 minutes.
• Makes 6 dozen.
• Note: These can be frozen for months.
• To freeze: place on cookie sheet, freeze then store in plastic bag.
• Bake when needed.

BACON CHEESE PUFFS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to broil.
• In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
• Broil for 5 minutes, or until bubbly.

CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

CHEESE PUFF APPETIZERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• In a small bowl, mix together cheese, butter, flour, and Worcestershire sauce. Knead the dough. Pinch the dough into small balls, flatten them in the palm of your hand, then roll each circle of dough around one stuffed olive. Arrange the wrapped olives on the prepared cookie sheet.
• Bake for 15 minutes until lightly brown.

QUICK CHEESE PUFFS

Steps:

• Spread butter on one side of each slice of bread. Cut bread into strips; place strips, buttered side down, on the bottom and around the sides of two greased 10-oz. baking dishes. In a bowl, beat eggs and milk. Add cheese, onion salt and hot pepper sauce. , Pour over bread. Place the dishes on a baking sheet. Bake, uncovered, at 350° for 30-35 minutes or until puffed and golden brown. Serve immediately.

CHEESE PUFFS

Steps:

• In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

CHEDDAR CHEESE PUFFS

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, the butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
• Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
• Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving 1/2 inch between puffs.
• Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.

CHEESE PUFFS

Steps:

• Beat the egg whites until stiff but not dry. Stir in the cheese, cayenne and flour. With floured hands shape into walnut-sized balls and press a cube of chorizo into the center. Heat the oil at least 1/2 inch deep to about 390 to 400 degrees and fry until golden. Drain on paper towels. Or better, use a deep fryer. (May be kept warm in a 200 degree oven for up to 30 minutes). Spear a cucumber piece on top of each cheese puff with a toothpick.;

CHEESE PUFFS

Steps:

• Melt cream cheese and cheddar cheese, and butter in the microwave or in top of a double boiler.
• Remove; fold in beaten egg whites.
• Dip the bread cubes in the mixture to coat.
• Place on baking sheet; cover with plastic wrap.
• Chill overnight (the coated bread cubes can also be frozen for later baking).
• Remove from the fridge, remove plastic wrap.
• Bake at 375 degrees for 10-12 minute, or until brown.
• These puffs freeze well after baking.

CHEDDAR BACON PUFFS

Steps:

• Gather the ingredients.
• Line two baking sheets with parchment paper or silicone baking mats. Set aside.
• Preheat the oven to 400 F.
• In a medium saucepan, combine the water, milk or light cream, salt, and butter. Put over high heat and cook, stirring, until butter is melted. Bring to a boil.
• With a wooden spoon , stir in the flour all at once. Continue stirring until the dough leaves the sides of the pan and forms a ball.
• Transfer the hot dough to a large mixing bowl or the bowl of a stand mixer with paddle attachment. Let the dough rest for 2 minutes.
• Beat the hot dough on low speed for 1 minute. Quickly beat in the first egg, beating until thoroughly blended into the dough. Continue beating in the remaining eggs, one at a time, beating well after each addition.
• Beat in the shredded cheese, bacon, cayenne, and freshly ground black pepper. Continue beating until the dough is smooth and well blended.
• Using a tablespoon measure or small cookie scoop, drop the dough onto the parchment lined baking sheets. With moistened fingers, smooth any peaks on top of the mounds of dough. If peaks are left, they tend to over-brown or burn.
• Bake the puffs for about 20 to 22 minutes, until nicely puffed and golden brown.
• Serve and enjoy!

CHEESE PUFFS

Steps:

• Preheat broiler. Mix mayo, cheese, onion, pimiento, mustard and hot pepper sauce in small bowl.
• Place crackers on baking sheet; spoon about 1 tsp. cheese mixture onto each cracker.
• Broil 4 inches from heat 1 to 2 minutes until puffed and lightly browned. Serve immediately.