ooking spray.Fill with the cheese puffs and set aside.
Combine
Note:
Can be frozen and baked later.
Stuff each olive with almond; set aside.
Cream together cheese and butter.
Add flour and pepper.
Knead until fairly smooth.
Mold dough around each olive (just enough to cover olive).
Place on greased cookie sheet.
Bake at 400 degrees for 15 minutes or until browned.
Store in air-tight container.
arge baking sheet. Cut the cheese into/4-inch cubes.
Blend cheese with butter.
Add sifted flour, salt and paprika; mix well.
Mold 1 teaspoon of dough around each olive to cover.
At this point, you may refrigerate or freeze cheese puffs for up to 10 days.
Bake puffs at 400\u00b0 for 15 minutes.
Serve hot.
Preheat oven to 350\u00b0F.
Sift dry ingredients together.
Cream butter, add mozzarella and blend.
Add flour mixture, mix well and shape into small balls.
Place balls on lightly greased baking sheet.
Bake for 15-20 minutes or until puffed and golden brown.
Serve hot/warm.
**Note:Cheese Puffs may be frozen unbaked.
Adjust cooking time if Puffs are placed in the oven while still frozen.
Cream cheese and butter.
Take 3 slices of bread at a time and trim crusts.
(Works best if bread is slightly frozen.)
Spread mayonnaise between slices.\tCut each stack of 3 into 9 pieces. Frost the sides and top with cheese mixture.
Freeze on a cookie sheet until hard.
Bake at 400 degrees for 10-12 minutes.
Yields approximately 50 cheese puffs.
Preheat oven to 400 degrees F.
Bring the milk, salt, and margarine to a boil.
Remove from heat.
Slowly add manioc starch, stirring constantly until thoroughly mixed.
Add the cheese and eggs.
Knead until smooth.
Form into balls approximately 2-inches in diameter and place on a greased baking sheet.
Sprinkle with Parmesan cheese.
Bake until golden brown.
Eat while hot.
Makes 20 cheese puffs.
Blend cheese with butter.
Add flour, salt and paprika.
Mix well.
Dry olives.
Wrap a spoonful of dough around each olive and seal well.
Bake at 400\u00b0 for 15 minutes.
You can freeze unbaked cheese puffs on a cookie sheet, then store them in the freezer in a plastic bag.
5 to 20 minutes until cheese puffs are golden brown.
Arrange
On a large serving platter, wooden tray or low rimmed basket, arrange rinsed and dried grapes, chunks of bread, small bowls of olives and the bread sticks, leaving room for the baked cheese.
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
Beat cream cheese in large mixing bowl with electric mixer on medium speed to soften.
Reserve 1/4 cup shredded cheese for garnish.
Mix remaining shredded cheese, chilies, 1/2 cup sour cream and ground pepper into cream cheese.
Spoon into 10-inch pie plate or quiche dish.
Bake at 350\u00b0 for 20 minutes or until lightly browned around the edge.
Spread remaining 3/4 cup sour cream over baked cheese spread.
Sprinkle with reserved 1/4 cup shredded cheese.
Garnish with bell pepper cut-outs.
Serve with tortilla chips.
om a teaspoon. For tiny puffs, mounds should be about 1
t a time, than add cheese. Mix well. Scoop dough into
Beat the egg whites in medium bowl with electric mixer until soft peaks form. Gently fold in the cheese, prosciutto, flour and paprika.
Flour your hands and shape the mixture into 12 small balls.
Pour oil into a skillet to a depth of 1/4 inch. Heat until almost smoking. Fry puffs for a couple of minutes until golden. Transfer to a wire rack to drain.
Quickly place a cheese puff and a cucumber pickle on each skewer and serve while puffs are hot.
Combine the butter and cheddar cheese in a large bowl. Add
Separate biscuits and cut into quarters.
Cut cheese into 40 small cubes.
Wrap a biscuit piece around a cheese cube and seal edges.
Melt margarine in pan.
Roll each biscuit in margarine and leave in pan.
Bake at 450\u00b0 for 8 minutes, until lightly browned. Makes 40 puffs.
Serving Size:
4 puffs equals 1 bread and 1 fat.
Cook spinach with onion according to package directions. Drain well.
Press out excess liquid.
In a medium mixing bowl stir together eggs, cheeses, salad dressing, margarine and garlic powder.
Stir in spinach and muffin mix.
Shape into 1-inch balls. Arrange on baking sheet.
Cover and chill until serving time. Bake at 350\u00b0 for 10 to 12 minutes.
Makes 3 dozen.
Puffs can be served with Dijon mustard or sour cream as a dip.
Puffs will freeze and can be baked as needed.
br>Finally, add the gruyere cheese and black pepper. Continue mixing