Quick Cheese Puffs Recipes

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CHEESE PUFFS



Cheese Puffs image

"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

QUICK CHEESE PUFFS



Quick Cheese Puffs image

This recipe is one of my favorites for a luncheon dish or a quick and easy meatless meal. For extra flavor, I'll sometimes use homemade bread or a specialty bread such as Italian, French or sourdough. -Janet Scherffius, Mountain Home, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons butter, softened
3 slices white bread
2 eggs
1 cup milk
1/2 cup shredded cheddar cheese
1/4 teaspoon onion salt
8 to 10 drops hot pepper sauce

Steps:

  • Spread butter on one side of each slice of bread. Cut bread into strips; place strips, buttered side down, on the bottom and around the sides of two greased 10-oz. baking dishes. In a bowl, beat eggs and milk. Add cheese, onion salt and hot pepper sauce. , Pour over bread. Place the dishes on a baking sheet. Bake, uncovered, at 350° for 30-35 minutes or until puffed and golden brown. Serve immediately.

Nutrition Facts : Calories 450 calories, Fat 30g fat (17g saturated fat), Cholesterol 290mg cholesterol, Sodium 839mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 19g protein.

HERBED CHEESE PUFFS



Herbed Cheese Puffs image

Filled with a savory cheese and herb mixture, these puffy biscuits are simple, delicious and make a great party appetizer. I have made these for years and they are always a hit!

Provided by KAYLEEW

Categories     Appetizers and Snacks     Cheese

Time 22m

Yield 15

Number Of Ingredients 8

1 (4 ounce) package grated Parmesan cheese
4 ounces Romano cheese, grated
1 cup mayonnaise
2 teaspoons minced fresh basil
2 teaspoons minced fresh oregano
1 bunch green onions, chopped
1 clove garlic, minced
1 (12 ounce) can refrigerated biscuit dough

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
  • In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
  • Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
  • Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!

Nutrition Facts : Calories 241.8 calories, Carbohydrate 12 g, Cholesterol 19.5 mg, Fat 18.7 g, Fiber 0.6 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 505.5 mg, Sugar 2.3 g

SUNNY'S QUICK CHEESE PUFF SQUARES



Sunny's Quick Cheese Puff Squares image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 24 squares

Number Of Ingredients 6

1 sheet frozen puff pastry, thawed
All-purpose flour, for rolling
1/4 cup Dijon mustard
1 cup grated Parmigiano-Reggiano
10 to 14 sprigs fresh thyme, leaves finely chopped
Freshly cracked coarse black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Roll the pastry out flat on a lightly floured surface with a floured rolling pin. Brush off any excess flour. In a small bowl, combine the mustard with a splash of water to loosen. Brush the mustard over the entire top of the pastry.
  • In a small bowl, stir together the cheese, thyme and a few grinds of black pepper. Sprinkle the entire sheet of pastry with the cheese mixture. Gently roll the top of the pastry again to lightly embed the topping into the pastry. Cut into 2-inch squares and pinch one set of opposite corners together on each square or leave flat. Place on the prepared baking sheet.
  • Bake until the squares are puffed and golden brown, 10 to 14 minutes. Serve warm or at room temperature.

QUICK WINE AND CHEESE PUFF



Quick Wine and Cheese Puff image

This may also be served as a luncheon dish with a salad and French bread.

Provided by RC2STEP

Categories     Appetizers and Snacks     Pastries

Time 1h5m

Yield 16

Number Of Ingredients 9

2 eggs
⅔ cup all-purpose flour
½ cup white wine
⅔ cup milk
½ teaspoon salt
1 green onion, chopped
¾ cup shredded Swiss cheese
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9 inch pie plate.
  • In a medium bowl, beat eggs until light. Mix in flour, wine, milk, salt, green onion, Swiss cheese and butter or margarine. Pour mixture into prepared pie plate, and sprinkle Parmesan cheese on top.
  • Bake for 30 to 35 minutes, or until puffed and golden brown. Let cool, slice into 16 wedges, and serve.

Nutrition Facts : Calories 68 calories, Carbohydrate 5.1 g, Cholesterol 31.2 mg, Fat 3.2 g, Fiber 0.2 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 110.6 mg, Sugar 0.7 g

CHEESE PUFFS



Cheese Puffs image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 40 puffs

Number Of Ingredients 10

1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash

Steps:

  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
  • In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
  • Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

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