((Intro

In an attempt to organize all my recipes and share them with fellow cooks and bakers, I've started a blog. Initially my recipes were a collection from friends, family, cookbooks, magazines and yes, even newspapers! Now many of my recently acquired recipes are adapted from blogs and cooking show websites.

Thank you for visiting my blog. I hope that along the way you enjoy a few of my recipes and make them some of your favorites too!

Count the memories, not the calories!
Eileen

Tuesday, December 9, 2014

Cheddar Cheese Puffs

Perfect recipe for a do-ahead appetizer.  Make a batch a few days before your party/dinner and store in the freezer until ready to use.

6 oz. cream cheese
½ lb. butter or margarine
½ lb. extra sharp cheddar cheese
1 tsp. dry mustard
4 egg whites, stiffly beaten
1 loaf (1 lb.) unsliced white bread

Trim crusts from bread.  Slice into 1” thick slices, then cut slices into 1” cubes.  Set aside.

In medium saucepan, over low heat, melt first four ingredients.  Remove from heat; let cool slightly. Gently fold in egg whites to combine.

Using fork, dip bread cubes into cheese mixture, coating evenly.  Arrange on waxed paper lines tray. Place in freezer until frozen.  Remove to plastic bags; seal and store in freezer until ready to use.

To serve:  Preheat oven to 400 degrees.  Place on lightly greased cookie sheet.  Bake frozen cheese puffs 10 to 12 minutes or until golden brown.

Makes 6 dozen.
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