My featured recipe in CEO Magazine for December is Hot Cheese Puffs – you can check out the recipe in this month’s issue of CEO Magazine ( I have pasted the link below); I have also posted the recipe below. .
I can attribute my cooking skills and entertaining skills to my mother. She was an amazing cook with a flair for entertaining. I remember my parents hosting large parties throughout the holiday season. One of the things my mother was a master of was preparing things in advance. This enables you to enjoy your holiday party with the prep work complete. Hot Cheese Puffs was one of her go-to recipes. I think you will agree these are quick to prepare, store in the freezer and then bake when you need them. They are like eating a cube of bread dipped in the most luscious fondue.
Hot Cheese Puffs
1 loaf French bread
1 – 3 oz. package cream cheese
¼ lb. sharp cheddar cheese, grated
4 ounces of butter (1/2 cup)
2 eggs whites, beaten stiff
Remove crust from French bread and cut into 1” cubes. In a medium saucepan, melt butter, cream cheese and cheddar cheese over medium low heat, stirring frequently. When creamy, carefully fold in beaten egg whites. Dip cubes into mixture and place on a parchment lined baking sheet and freeze. When frozen, place in a plastic bag and store in the freezer. When ready to serve – preheat oven to 450 degrees. Bake puffs for approx. 8 minutes until puffed and golden.
My husband lived in Wisconsin for awhile so he LOVES cheese
These look amazing! This would be such a fun party food!