Cheesy Spam Puff Recipes

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SPAM® PUFFS



Spam® Puffs image

This got me first place in a Spam® 'cookoff' that a local TV station held. They are fast and easy hors d'oeuvres and are always a hit during Sunday football!

Provided by KerryT

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 25m

Yield 24

Number Of Ingredients 5

1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), grated
1 cup shredded Cheddar cheese
1 cup all-purpose biscuit baking mix
1 teaspoon water
¼ teaspoon ground cayenne pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix together the meat, Cheddar cheese, baking mix, water, and cayenne in a large bowl. Form the mix into 1-inch balls and place on a greased baking sheet.
  • Bake in preheated oven until golden brown, about 12 to 14 minutes. Serve warm.

Nutrition Facts : Calories 83.4 calories, Carbohydrate 3.6 g, Cholesterol 14.9 mg, Fat 6.2 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 286.2 mg, Sugar 0.1 g

CHEESY SPAM PUFF



Cheesy Spam Puff image

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

Provided by Kittencalrecipezazz

Categories     High In...

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

5 slices white bread, torn into small pieces
1 1/4 cups milk or 1 1/4 cups half-and-half cream
3 eggs
1 tablespoon spicy mustard
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 (12 ounce) can Spam, cubed
2 cups grated cheddar cheese, divided
1/2 cup chopped onion
1/2 cup grated monterey jack cheese

Steps:

  • Set oven to 375 degrees.
  • Grease a 12" x 8" baking pan.
  • In a large mixing bowl, combine bread, milk, eggs, mustard, garlic powder and paprika.
  • With electric mixer, beat at medium speed 1 minute, or until smooth.
  • Stir in Spam, 1 cup cheddar cheese and chopped onion.
  • Pour into prepared baking dish; bake 25 minutes.
  • Remove from oven, top with remaining cheese, and Monterey Jack cheese.
  • Bake for 5 minutes longer, or until cheese is melted.
  • Let stand for 10 minutes befrore serving.

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 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 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.

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

CHEESE PUFFS



Cheese Puffs image

"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

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.

BAKED CHEESY SAMOSA PUFFS



Baked Cheesy Samosa Puffs image

Snacks are a crucial component of every Diwali party, and these baked samosa puffs have crispy pastry encasing a cheesy, potato-stuffed interior.

Provided by Rachel Gurjar

Time 1h30m

Yield Makes 18

Number Of Ingredients 19

1 lb. russet potatoes (about 2 large), scrubbed
1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, plus more
2 Tbsp. avocado oil or vegetable oil
½ tsp. cumin seeds
½ tsp. mustard seeds
⅛ tsp. asafetida
1 medium serrano chile or 2 green Thai chiles, finely chopped
1 1" piece ginger, peeled, finely chopped
2 Tbsp. ground coriander
½ tsp. ground turmeric
6 oz. cheddar, cut into ¼" cubes
3 Tbsp. coarsely chopped cilantro
1 Tbsp. plus 1½ tsp. fresh lime juice
1 tsp. garam masala
1 tsp. sugar
2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-oz. package), thawed
All-purpose flour (for dusting)
1 large egg, beaten to blend
Ketchup, green chutney, or hot sauce (for serving)

Steps:

  • Place a rack in middle of oven; preheat to 400°. Place potatoes in a medium saucepan and pour in cold water to cover by 1". Season generously with salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, 25-30 minutes. Drain potatoes and let sit until cool enough to handle.
  • Peel potatoes, then place in a large bowl and mash with a potato masher or fork until mostly smooth with some pea-size pieces remaining.
  • Heat oil in a medium nonstick skillet over medium. Cook cumin seeds, mustard seeds, and asafetida, stirring, until fragrant, about 10 seconds. Add chile and ginger and cook, stirring, until softened, about 30 seconds. Stir in coriander, turmeric, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; cook, stirring, until fragrant, about 1 minute. Add potatoes and mix until spiced oil is thoroughly incorporated. Return potato mixture to bowl and let cool.
  • Stir cheese, cilantro, lime juice, garam masala, and sugar into potato mixture. Taste and season with more salt if needed.
  • Unfold puff pastry sheets on a lightly floured surface and cut into eighteen 2½" squares. Roll out each square to about 4½", then divide between 2 parchment-lined baking sheets.
  • Working one at a time, brush edges of pastry with egg. Spoon a heaping tablespoonful of potato mixture onto center of each square. Fold pastry in half by bringing one of the top corners up and over filling and matching it up with the opposite bottom corner to make a triangle. Pinch edges together to seal, then crimp with a fork. Brush tops with egg. Chill puffs 15 minutes.
  • Bake puffs until pastry is golden brown and cheese is melted, 25-30 minutes. (Some cheese may ooze out and that is okay.)
  • Serve puffs with ketchup, green chutney, or hot sauce for dipping.

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