ooking spray.Fill with the cheese puffs and set aside.
Combine
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
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
nd shiny.
Add the cheese, pepper and thyme, and gently
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.
rom a teaspoon. For tiny puffs, mounds should be about 1
br>Finally, add the gruyere cheese and black pepper. Continue mixing
Fill each clear bag 2/3full with cheese puffs.
Push tissue paperdown into top with tips sticking out the top.
Tie ribbon around top nearest where the cheese puffs and tissue meet.
Curl ends of ribbon.
Display in basket until passing out to children.
n 1 cup of grated cheese.
Transfer the dough to
Melt butter in an au gratin dish.
Crumble cheese over the butter.
Cut the biscuits into quarters and roll the quarters into balls.
Place them over the Blue cheese and bake according to biscuit directions.
Easy hors d'oeuvre.
Blend cheese and margarine; stir in flour, paprika and salt, mixing well.
Blot olives on paper towels until dry.
Divide dough into 24 pieces.
Mold a piece of dough around each olive.
Arrange on cookie sheet and bake at 425\u00b0 for 8 to 10 minutes or may be frozen and packed in plastic bags up to 2 months before serving. Bake at 400\u00b0 for 15 to 20 minutes, if frozen.
Recipe may be doubled or tripled.