Cheesy Buttery Puff Recipes

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CHEESY BUTTERY PUFF



Cheesy Buttery Puff image

Move over, potatoes. Six simple ingredients blend and melt and puff up into an airy, delicious side. Be sure and serve it hot.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 6 servings

Number Of Ingredients 6

10 round buttery crackers, crushed (about 1/3 cup)
1/2 cup milk
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
4 eggs, separated
3 Tbsp. chopped fresh chives

Steps:

  • Heat oven to 375°F.
  • Spread cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray.
  • Microwave milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until cheeses are completely melted and mixture is well blended, stirring after each minute. Whisk egg yolks and chives until blended. Stir into VELVEETA mixture.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.
  • Bake 20 to 25 min. or until top is puffed and golden brown. Serve immediately.

Nutrition Facts : Calories 200, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 165 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g

CHEESY PASTRY PUFFS



Cheesy Pastry Puffs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 12 to 14 pastry puffs

Number Of Ingredients 6

1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1 1/4 cups all-purpose flour, plus extra for dusting
1/4 teaspoon baking powder
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
1 1/2 cups shredded white Cheddar or mozzarella (6 ounces)

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Crumble the oregano and salt in a small bowl using your hands and set aside.
  • Combine the flour, baking powder and butter in a food processor. Pulse until the mixture forms a coarse meal. Add the cheese and 1 tablespoon ice water. Process until the mixture forms into a ball, adding extra water, 1 teaspoon at a time, if needed. On a lightly-floured work surface, roll out the dough into a 10-inch-diameter circle, about 1/4-inch thick. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for 30 minutes.
  • Sprinkle the dough with the seasoned salt. Gently roll the salt into the dough using a rolling pin.
  • Cut the dough into different shapes using the cookie cutters, and transfer to the prepared baking sheets. Bake until puffed and golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.

CHEESY BUTTERY PUFF



Cheesy Buttery Puff image

Move over, potatoes. Six simple ingredients blend and melt and puff up into an airy, delicious side. Be sure and serve it hot.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 35m

Yield 6

Number Of Ingredients 6

10 RITZ Crackers, crushed
½ cup milk
¼ pound VELVEETA®, cut into 1/2-inch cubes
4 ounces PHILADELPHIA® Cream Cheese, cubed, softened
4 eggs, separated
3 tablespoons chopped fresh chives

Steps:

  • Heat oven to 375 degrees F.
  • Spread cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray. MICROWAVE milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring after each minute. Whisk egg yolks and chives until well blended. Stir into VELVEETA mixture.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.
  • Bake 20 to 25 min. or until puffed and golden. Serve immediately.

Nutrition Facts : Calories 196 calories, Carbohydrate 7.7 g, Cholesterol 161.6 mg, Fat 14.6 g, Protein 9.5 g, SaturatedFat 7.3 g, Sodium 455.7 mg, Sugar 3.1 g

CHEESY PUFFS



Cheesy Puffs image

Provided by Nancy Fuller

Categories     appetizer

Time 45m

Yield about 20 puffs

Number Of Ingredients 7

1 stick (8 tablespoons) unsalted butter
1 cup whole milk
1 cup all-purpose flour
6 large eggs
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup grated Gruyere cheese

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • Melt the butter in a medium saucepan over medium heat. Add the milk and heat until small bubbles start to form around the edges. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture is smooth and glossy and a dough ball forms. (The dough should start to pull away from the edges of the pan.)
  • Transfer the dough to a stand mixer fitted with the paddle attachment. Mix in 5 of the eggs, one at a time, on medium speed until completely combined. Stir in the salt, pepper and 3/4 cup of the Gruyere.
  • Spoon large tablespoons of the batter onto the prepared baking sheet, leaving about 1 inch between each puff. Whisk the remaining egg and use it to brush the tops of the puffs. Sprinkle over the remaining 1/4 cup Gruyere.
  • Bake until puffed and golden, about 25 minutes. Serve hot.

CHEESY BUTTERY PUFF



Cheesy Buttery Puff image

Move over, potatoes. Six simple ingredients blend and melt and puff up into an airy, delicious side. Be sure and serve it hot.

Provided by VELVEETA Cheese

Categories     VELVEETA Cheese

Time 35m

Yield 6

Number Of Ingredients 6

10 RITZ Crackers, crushed
½ cup milk
¼ pound VELVEETA®, cut into 1/2-inch cubes
4 ounces PHILADELPHIA® Cream Cheese, cubed, softened
4 eggs, separated
3 tablespoons chopped fresh chives

Steps:

  • Heat oven to 375 degrees F.
  • Spread cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray. MICROWAVE milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring after each minute. Whisk egg yolks and chives until well blended. Stir into VELVEETA mixture.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.
  • Bake 20 to 25 min. or until puffed and golden. Serve immediately.

Nutrition Facts : Calories 196 calories, Carbohydrate 7.7 g, Cholesterol 161.6 mg, Fat 14.6 g, Protein 9.5 g, SaturatedFat 7.3 g, Sodium 455.7 mg, Sugar 3.1 g

CHEESY POTATO PUFF



Cheesy Potato Puff image

Make and share this Cheesy Potato Puff recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 6

12 medium potatoes, peeled (about 5 lb.)
1 teaspoon salt, divided
3/4 cup butter or 3/4 cup margarine
2 cups shredded cheddar cheese
1 cup milk
2 eggs, beaten

Steps:

  • Place potatoes in a large Dutch oven, cover with water.
  • Add 1/2 teaspoon salt; cook until tender.
  • Drain; mash potatoes until smooth.
  • In a saucepan, cook and stir butter, cheese, milk, and remaining salt until smooth.
  • Stir into potatoes; fold in eggs.
  • Pour into a greased 3-quart baking dish.
  • Bake, uncovered at 350 degrees for 40 minutes or until puffy and golden brown.

Nutrition Facts : Calories 549.8, Fat 29.2, SaturatedFat 18.1, Cholesterol 126.2, Sodium 669.9, Carbohydrate 57.7, Fiber 7, Sugar 2.7, Protein 16.2

CHEESY POTATO PUFF



Cheesy Potato Puff image

These are the highest, fluffiest, tastiest potatoes I've ever had. They can be made a day ahead and refrigerated until ready to bake. This dish is Mom's specialty, and we all especially love the part along the edge of the casserole dish that gets golden brown. -Alyson Armstrong, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12-14 servings.

Number Of Ingredients 6

12 medium potatoes, peeled and cubed
2 cups shredded cheddar or Swiss cheese, divided
1-1/4 cups whole milk
1/3 cup butter, softened
1 to 2 teaspoons salt
2 large eggs, lightly beaten

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; mash potatoes. Add 1-3/4 cups cheese, milk, butter and salt; cook and stir over low heat until cheese and butter are melted. Fold in eggs. , Spread into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until golden brown.

Nutrition Facts : Calories 226 calories, Fat 10g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 333mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

CHEESY ONION AND TOMATO PUFFS



Cheesy Onion and Tomato Puffs image

Flaky puff pastries hold a tasty topping of caramelized onions, sun-dried tomatoes and Camembert cheese.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 36

Number Of Ingredients 6

1 sheet frozen puff pastry (from 17.3-ounce package), thawed
2 tablespoons butter or margarine
1 sweet onion, cut lengthwise into fourths and thinly sliced (2 1/2 cups)
2 teaspoons packed brown sugar
1/4 cup sun-dried tomatoes in oil and herbs, drained and finely chopped
1 round (4 ounces) Camembert cheese, cut into 3/4x3/4x 1/4-inch pieces

Steps:

  • Heat oven to 400°. Spray 2 cookie sheets with cooking spray. Unfold pastry on lightly floured surface. Roll into 12-inch square, trimming edges to make even. Cut into 6 rows by 6 rows to make 36 (2-inch) squares. Place on cookie sheets. Bake 12 to 15 minutes, rearranging cookie sheets after 6 minutes, until puffed and golden brown. Remove from cookie sheets to wire rack. Cool until slightly warm.
  • Meanwhile, melt butter in 8-inch skillet over medium heat. Cook onion in butter 15 to 20 minutes, stirring occasionally, until tender. Stir in brown sugar. Cook and stir until onions are coated. Stir in tomatoes. Remove from heat; keep warm.
  • Place cooled pastry squares on same cookie sheets. Press cheese piece into center of each pastry square. Fill with about 1 teaspoon onion mixture. Bake about 1 minute or until cheese is melted.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 45 mg

CHEESY EGG PUFFS



Cheesy Egg Puffs image

My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. -Amy Soto, Winfield, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 9

1/2 pound sliced fresh mushrooms
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese

Steps:

  • In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

Nutrition Facts : Calories 275 calories, Fat 21g fat (12g saturated fat), Cholesterol 194mg cholesterol, Sodium 486mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.

CHEESY EGG PUFFS



Cheesy Egg Puffs image

"My father loves to entertain, and these butter egg delights are one of his favorite items to serve at brunch," informs Amy. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over." Source : "Quick Cooking Magazine, March-April 2002, p.32"

Provided by Barenakedchef

Categories     Breakfast

Time 50m

Yield 2 1/2 dozen

Number Of Ingredients 10

1/2 lb fresh mushrooms, sliced
4 green onions, chopped
1 tablespoon butter or 1 tablespoon margarine, plus
1/2 cup butter or 1/2 cup margarine, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 eggs, lightly beaten
16 ounces shredded monterey jack cheese
2 cups small curd cottage cheese

Steps:

  • In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender.
  • In a large bowl, combine the flour, baking powder and salt.
  • In another bowl, combine eggs and cheeses.
  • Melt remaining butter; add to egg mixture.
  • Stir into dry ingredients along with mushroom mixture.
  • Fill greased muffin cups three-fourths full.
  • Bake at 350°F for 35-40 minutes or until a knife inserted near the center comes out clean.
  • Carefully run the knife around edge of muffin cups before removing.

Nutrition Facts : Calories 1682.7, Fat 128.3, SaturatedFat 74.3, Cholesterol 1154, Sodium 2953.3, Carbohydrate 32, Fiber 2.2, Sugar 5.2, Protein 101

CHEESY PUFFS NICE



Cheesy Puffs Nice image

Yield Makes about 72 puffs

Number Of Ingredients 12

For pâte à chou
1 cup water
1 stick (1/2 cup) unsalted butter, cut into pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
For cheese filling
a 1/2-inch-thick from a small onion
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup plus 2 tablespoons milk
3 ounces Gruyère, grated (about 1 cup)

Steps:

  • Make pâte à chou:
  • Preheat oven to 400°F. and lightly grease 2 large baking sheets.
  • In a heavy saucepan bring water, butter, and salt to a boil over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan. Remove pan from heat and add eggs, 1 at a time, beating well after each addition. Continue beating until batter is very smooth and falls softly from spoon.
  • Drop pâte à chou by rounded teaspoons 1 1/2 inches apart onto baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 25 minutes, or until puffed, golden, and crisp. Transfer puffs to rack and cool.
  • Make filling while puffs are baking:
  • In a small heavy saucepan cook onion slice in butter over moderately low heat,stirring, 3 minutes and discard onion. Stir in flour and cook roux, stirring, 3 minutes. Add milk in a steam, stirring until smooth, and simmer, stirring, until very thick, about 2 minutes. Add Gruyère, stirring until melted. Stir in salt and pepper to taste and cool filling.
  • With a small sharp knife poke a hole in top of each puff and gently pull apart just enough to fill with a rounded 1/2 teaspoon of filling, reclosing puff. Arrange filled puffs on baking sheets. Chill puffs at least 1 hour and up to 4.
  • Preheat oven to 350°F.
  • Bake chilled puffs in middle of oven 10 minutes (do not bake longer because filling may seep out of puffs) and serve immediately.

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