No Reviews
You must be logged in to post a review.
Heavenly Cheese Puffs
x
Print Options
Description
Mmm…they are truly heavenly! My aunt would make extra batches of these every year around Thanksgiving, and serve them all throughout the holidays. Put them in your ‘freezes beautifully’ cookbook section!
Ingredients
- 1 loaf Texas Toast
- 2 whole Egg Whites
- 1 stick Unsalted Butter (Room Temperature)
- 1 package 8oz. Cream Cheese, Softened To Room Temperature
- 2 cups Grated Sharp Cheddar Cheese
Preparation
1. Cut the crusts off the slices of Texas toast and cut each slice in to 4 squares.
2. In your mixer, beat the egg whites until soft peaks form.
3. In a double boiler, melt butter, cream cheese and cheddar cheese, stirring constantly. You can do this without a double boiler, too. Just cook over low heat, stirring until melted and fully blended. Remove from heat, and gently fold in the egg whites.
4. Line two cookie sheets with waxed paper, and let’s get to dippin’!
5. With a fork, dip each bread cube in to the cheese mixture, coating completely. Place on wax paper. Pop the trays of cheese puffs in to your freezer for about an hour, and then place in Ziploc bags.
To bake-
Preheat oven to 375 degrees. Place frozen cheese puffs on ungreased cookie sheet and bake for 15 minutes or until lightly golden. Serve hot.
You can keep the unbaked puffs in the freezer for up to three months.
Related Recipes
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Rustic Green Olive Salsa Verde
by Brittny Lyle in
Appetizers
by Brittny Lyle in
Appetizers
A unique twist to salsa verde that combines salty green pimento-stuffed...
Prep: Cook:
Serves: 4 Level: Easy
Pimento Cheese
by Anna Phillips in
Appetizers
by Anna Phillips in
Appetizers
A creamy, cheesy, traditional, southern delight! Serve with buttery crackers for...
Prep: Cook:
Serves: 6 Level: Easy
4 Comments
Leave a Comment
You must be logged in to post a comment.
Nancy on 12.26.2009
I must have done something wrong – my “dip” was so thick I had to just glop it on the bread with my forks. The taste is wonderful, but they aren’t all that pretty!
CarlyH on 9.20.2009
These were delicious! I made these tonight and I felt very guilty eating them by myself!
mommy2kai on 8.19.2009
Thank you for catching that! I edited step 3 to include folding the egg whites into the melted cheese and butter.
At room temp, they’re O.K., but I’ve never had very many sit around that long. They are best when they’re right out of the oven. I’ve noticed that when they do sit out for a bit, they tend to be oily from the oil in the cheddar cheese and the butter. I don’t know if there would be a way to prevent that.
The Kitchen Magician on 7.31.2009
I’d really like to make these cheese puffs, but it seems there may be a step omitted in your recipe. It says to beat the egg whites until stiff…. and then what do you do with them?
Also, would these still be good served at room temp?