Preheat oven to 400*F.
Lightly spread 1 side of each piece of bread with about 1/4 teaspoons butter.
Place half the bread slices onto foil-lined cookie sheets, buttered side down.
Top each with a dab of mustard and 1 tablespoons cheese; top with another bread slice, buttered side up.
Bake the sandwiches, turning once, for 10-13 minutes, or until golden and the cheese is melted.
Cut each sandwich in half diagonally and serve immediately.
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.
00 degrees.
Shred cheese.
Let cheese and sausage come to
Cut crust from bread; slice bread into 1 inch cubes.
Melt butter and cheeses over low heat, stirring to blend. Add spices and Tabasco sauce. Fold in the beaten egg whites.
Toss bread cubes into cheese mixture to coat and place on parchment lined cookie sheet in a single layer (leaving a small space between each piece). Refridgerate 2 hrs or overnight (or you can freeze them and bake later).
Preheat oven to 350\u00b0F and bake for 15-20 minutes until golden brown.
On cookie sheet, ungreased, spread cheese evenly over tortillas, leaving small margin around edges.
Top with chiles. Bake for 8 to 10 minutes at 425\u00b0.
Cut into wedges and serve.
Blend cheese with melted oleo.
Stir in flour, salt and paprika-blend.
Wrap 1 teaspoon dough around each olive.
Bake on ungreased cookie sheet for 10 to 15 minutes at 400\u00b0.
ntil light and fluffy. Add cheese, flour, salt and paprika or
Grind cheese, bacon, onion and garlic together.
Combine with mayonnaise and mustard until well mixed.
Spread generously on bread.
Place on cookie sheet and broil 6 to 7 minutes about 5 inches from heat.
Cut margarine into flour.
Add cayenne pepper and grated cheese. Shape into 1-inch balls.
Place on cookie sheet, 2-inches apart.
Bake at 450\u00b0 for 5 minutes.
These are very hot.
Combine cheese and butter in mixing bowl.
Mash together until well combined.
Stir in flour, salt and red pepper.
Add Rice Krispies and mix thoroughly.
Dough may be refrigerated or frozen at this point, if desired*.
Drop by teaspoonfuls (1-inch apart) onto unbuttered cookie sheet.
Flatten slightly with fork.
Bake at 350\u00b0 for 12 minutes.
Makes 6 dozen.
Stir together cream cheese, spinach red pepper and pepper until well blended.
Lay one phyllo sheet on a flat surface and brush with margarine.
cut phyllo lengthwise into 4 long strips.
spoon approximately 1 tablespoon filling about an inch from the end of the phyllo strip.
Fold phyllo over filling at an angle and continue folding like folding a flag until you have a triangle. repeat with remaining phyllo and filling.
Place triangles on greased cookie sheet, brushtops with margarine and bake at 375, 12 -15 minutes until golden.
Mix cheese, butter and flour to form dough. Shape into small balls about 1 inch in diameter. Flatten ball with hands. Place 1 olive in center and wrap dough around it, sealing edges completely.
Freeze until just before ready to serve (these must be frozen before cooking).
When ready to serve, place frozen balls on cookie sheet and bake in preheated 375\u00b0F oven for 10 minutes or until golden. Cheese will puff up and melt.
Unroll crescents and cut triangles in half.
Take cube of cheese and place on small triangle and roll into crescent moon shape.
Brush with beaten egg and bake on cookie sheet at 375\u00b0 for 10 to 15 minutes.
Serve warm on warming tray.
Yield:
24.
Beat cheese and butter together.
Add flour and seasonings. Fold in Rice Krispies.
Put dough on waxed paper and form into a cylinder, about 12 x 1 1/2-inches.
Wrap and refrigerate overnight. Preheat oven to 375\u00b0.
Slice.
Roll into 1/4-inch slices.
Place 1-inch apart on ungreased cookie sheet.
Bake 10 minutes.
Cool on rack.
Can be made ahead and frozen up to a month.
Contains 45 calories each.
Preheat the oven to 375*.
In a small bowl, mix all your ingredients well, except for the refrigerator roll dough.
Separate rolls into 4 rectangles and press the perforations to seal.
Cut in 1/2 lengthwise then crosswise to make 8 squares each.
Stretch slightly and with a spoon take a small amount of the filling.
Put it in the center of the square then seal around the filling to make a ball.
Place on lightly greased cookie sheet and bake 10 to 13 min or until lightly brown.
Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
Refrigerate until firm, about 1 hour.
In large mixer bowl, combine cheese, butter, flour, salt and pepper.
Beat with electric mixer on medium-low speed.
Stir in cooked sausage.
Form dough into 1 inch balls; place on ungreased baking sheet.
Bake at 400\u00b0 for 15 to 20 minutes or until light golden brown.
Serve warm or cold.
Store in refrigerator or freezer.
Makes about 5 1/2 dozen appetizers.
Melt butter in a 13 x 9 x 2-inch baking pan.
Beat eggs lightly in large bowl.
Add flour, baking powder, chopped chilies, cottage cheese and shredded Jack cheese and mix until blended. Turn batter into pan and bake at 400\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 and bake for 35 to 40 minutes longer.
Cut into squares and serve hot.
Can be made early and refrigerated.
Enjoy!
Using a knife cut the outside of the egg white just as far as the yolk, and carefully remove the egg white leaving the yolks intact.
Mash the egg yolks and stir with the mayonnaise, bacon, vinegar, cheese, and salt.
Fill the egg white halves with the mixture.
Top with the crumbled bacon.
nd spreadable.
Make cream cheese layer: Make sure the cream