Bacon Blue Cheese Puffs Food

BLUE CHEESE BACON PUFFS

Steps:

• Preheat oven to 425° with rack in the lower third.
• Sauté bacon in a small skillet over medium-high heat until crisp. Drain on paper towel-lined plate.
• Bring milk, water, butter, and seasonings to a boil in a medium saucepan over medium heat.
• Add flour and stir mixture with a wooden spoon until dough forms a ball around the spoon. Cook mixture until it starts to stick slightly on bottom and sides of pan. Remove from heat and cool slightly.
• Beat eggs into mixture, one at a time, until completely incorporated.
• Stir in both cheeses, scallions, and reserved bacon. Using a #100 scoop or a 1-teaspoon measure, drop dough 2-inches apart onto parchment-lined baking sheets. Bake 20–25 minutes, or until puffs are browned and crisp. Serve puffs warm or at room temperature.

BACON BLUE CHEESE PUFFS

Steps:

• 1. In a small skillet, fry bacon until crisp. Drain well and crumble. In a medium bowl combine cream cheese, blue cheese, mayonnaise, and bacon.
• 2. Layer 5 sheets of phyllo dough brushing each with melted butter. Cut into 8-3 inch squares. Repeat with remaining phyllo dough.
• 3. Fill each phyllo square with 1 teaspoon of filling. Bring sides up towards the center and pinch edges to seal. Brush with butter. Place on a cookie sheet and bake in preheated 375* oven for 20-25 minutes until golden brown. Serve warm and watch your guests enjoy :-)

BLUE CHEESE PUFFS

Steps:

• Cut each biscuit into quarters and arrange on 9 x 9 inch shallow pan or casserole.
• Melt butter and cheese in double boiler.
• Drizzle cheese mixture over biscuit pieces, being sure to coat them.
• Bake in a 400f degree oven 10 to 15 minutes or until golden brown.
• Serve hot.

BACON AND CHEESE STRAWS

Steps:

• Lightly grease a large baking tray with a little oil or line with greaseproof paper.
• Lay out the ready rolled pastry on a floured surface, sprinkle the cheese all over the pastry and fold in half.
• Roll out the pastry to roughly 25 x 40cm (10 x 16 inches). It should be wide enough to place 8 rashers of bacon side-by-side and just a little longer than 1 rasher of bacon in the other direction (see picture above).
• Spread the pastry with the mustard and then lay out the bacon so the bacon is just touching but not overlapping.
• Cut down between the bacon, so you have 8 strips, then twist each strip several times and place on the prepared baking tray.
• Chill the twists for a minimum of 20 minutes in the fridge.
• Just before you plan on cooking the cheese straws, heat your oven to 220C / 200C / gas mark 7 / 425F.
• Remove the cheese straws from the fridge and brush with the beaten egg.
• Cook for 25-30 minutes, or until golden on top and cooked all the way through.
• Eat as soon as they are cool enough to hold.
• Store any uneaten cheese straws in an airtight container in the fridge for up to 3 days. Reheat for 10 minutes at 220C / 200C / gas mark 7 / 425F or until piping hot all the way through.

BACON CHEESE PUFFS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to broil.
• In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
• Broil for 5 minutes, or until bubbly.

BLUE CHEESE PUFFS

Steps:

• Bring butter and water to a boil in a saucepan.
• Take pan from heat; add in flour and pepper, beating with a rubber spatula or wooden spoon until mixture leaves the sides of the pan and forms a smooth ball.
• Add in eggs, one at a time, beating well after each addition.
• Stir in cheese; let mixture stand for 15 minutes.
• Drop dough by rounded tablespoonfuls 2 inches apart onto buttered baking sheets.
• Bake in a 400° oven for 30 minutes or until golden.
• Serve warm or at room temperature.

BLUE CHEESE BACON PUFFS

Steps:

• Bring water and butter to a boil over med.
• heat.
• Stir in flour, salt and peppers with a wooden spoon until mixture leaves the sides of pan and forms a soft ball.
• Remove from heat.
• Beat in eggs, one at a time.
• Add Cheese, onion& bacon.
• Dip by teaspoonful onto a lightly greased cookie sheet.
• Bake@ 400 F for 20 to 25 minutes.

CHEDDAR BACON PUFFS

Steps:

• Gather the ingredients.
• Line two baking sheets with parchment paper or silicone baking mats. Set aside.
• Preheat the oven to 400 F.
• In a medium saucepan, combine the water, milk or light cream, salt, and butter. Put over high heat and cook, stirring, until butter is melted. Bring to a boil.
• With a wooden spoon , stir in the flour all at once. Continue stirring until the dough leaves the sides of the pan and forms a ball.
• Transfer the hot dough to a large mixing bowl or the bowl of a stand mixer with paddle attachment. Let the dough rest for 2 minutes.
• Beat the hot dough on low speed for 1 minute. Quickly beat in the first egg, beating until thoroughly blended into the dough. Continue beating in the remaining eggs, one at a time, beating well after each addition.
• Beat in the shredded cheese, bacon, cayenne, and freshly ground black pepper. Continue beating until the dough is smooth and well blended.
• Using a tablespoon measure or small cookie scoop, drop the dough onto the parchment lined baking sheets. With moistened fingers, smooth any peaks on top of the mounds of dough. If peaks are left, they tend to over-brown or burn.
• Bake the puffs for about 20 to 22 minutes, until nicely puffed and golden brown.
• Serve and enjoy!

BACON AND CHEESE TURNOVERS

Steps:

• Preheat your oven to 200 degrees C (390 F).Line a baking sheet with parchment paper.
• In a small frying pan over medium heat, cook the chopped bacon for about 8 minutes, or until lightly golden. Set aside to cool.
• Place your pastry sheet on the lined baking tray.
• Spread the mustard on the pastry, leaving a 1 cm (.5 inch) border around the edge.
• Cut the pastry into four even squares.
• Divide the cooled bacon mixture between the four squares and, place in the centre of each square.
• Top the bacon mixture with the grated cheese.
• Brush the edge without the mustard with beaten egg. Fold over the pastry to form a triangle, being careful to keep the mixture away from the edges.Crimp the edges of the pastry with a fork to seal it.
• Brush the top of each triangle with egg wash, and top with the additional grated cheese.
• Bake for 15 minutes, or until the pastry is golden brown and cooked through.Allow the pastries to cool slightly for a few minutes before serving.