Blue Cheese Puffs
Recipe: Appetizer : Blue Cheese Puffs - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 cup whole milk
4 Tablespoons unsalted butter
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon Creole Seasoning*
1 cup all-purpose flour
4 large eggs, at room temperature
1/4 pound blue cheese, or other creamy blue cheese
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
*(cayenne, paprika, thyme, oregano, onion powder, garlic powder, salt & pepper)
In a large saucepan, combine the milk, butter, salt, black pepper, and Essence over medium-high heat. Bring to a boil, then remove from the heat. Add the flour, and stir constantly with a large wooden spoon to incorporate, about 1 minute. Return to medium-high heat and cook, stirring constantly, for 1 minute. Remove from the heat and add the eggs one at a time, beating well after the addition of each. Add the cheese and beat until mixed well and a slightly soft dough forms.
Drop the dough by the spoonful on the baking sheet. Bake for 10 minutes, then reduce the temperature to 350 degrees F, and bake until golden brown, about 20 to 25 minutes.
Remove from the oven and serve immediately, or at room temperature.
"A simple, moist, yummy carrot cake with cream cheese frosting." - stephanie
"I love this chocolate cake, it is excellent. I've made it several times and every time it is moist with a beautiful flavour. Made it again today for afternoon tea and everyone loved it. I served it with whipped cream and strawberries. This recipe is a definite keeper and I will be making it for years to come. Thank you for sharing such a great recipe." - dianney
"Rice Cake on the outside and fudgy in the middle, this easy brownie recipe really is the best! Done in an hour." - robbie
"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3
"The standard gravy and dressing packs are less than one ounce. Did you use multiple packets? Seems like salt overload!" - mmcannon13
"Delicious recipe! In a rush I was able to simmer for 45 mins and use some red wine that's been sitting in the cabinet. To make this healthier I used whole wheat thin spaghetti and no salt added cans except for the tomato paste." - zach g.