Ham and Cheese Puffs

Ham and Cheese Puffs
These are simple and delightful! They can be baked and frozen then just brought out and thrown in a toaster oven when needed!
Serves: 64 puffs
Prep time: 
Cook time: 
Total time: 
  • 1 cup water
  • ⅓ cup butter
  • ½ teaspoon salt
  • 1 cup flour
  • 4 eggs
  • 1½ cups Shredded Sharp (Old) Cheddar cheese
  • 1 cup ( approx 7 oz or 200 grams) ham, (can be leftover baked ham or deli ham) or crisp bacon, finely chopped
  • ½ to 1 teaspoon dry mustard
  • 1 can (4 oz. /114 ml) chopped Jalapenos, drained (optional)
  1. Combine water, butter, and salt in a heavy saucepan and bring to a boil.
  2. Remove from heat Add the flour all at once Beat with a wooden spoon until well mixed , Return to medium heat stirring vigorously, until the batter leaves the sides of the pan and a ball of paste forms.
  3. Remove from heat Add eggs, one at a time, beating vigorously after each one until the dough is smooth. (Be patient and beat thoroughly)
  4. Stir in cheese, ham, Jalapenos (if using) and dry mustard.
  5. Place heaping teaspoonful on a lightly greased cookie sheet.
  6. Bake at 400 F for 15 to 20 minutes until firm and golden.
If you are going to freeze best to double the recipe IF FREEZING: Allow to cool completely and store in an airtight container between layers of wax paper. Reheat if frozen 350° oven for 5 to 10 minutes.

If using fresh Jalapeno peppers use 1 medium - large one

One bag of shredded sharp cheddar cheese yields 3 cups just perfect if doubling recipe


Smoked Cheddar Popovers

Smoked Cheddar Popovers
Serve these little pieces of heaven to your friends and family, and they’ll think you have slaved in the kitchen for hours. They’re delicious straight out of the oven.
Serves: makes 8 popovers
  • 3 eggs
  • 1 1⁄4 cups whole or 2 percent milk
  • 1 1⁄4 cups all-purpose flour, sifted
  • 1⁄4 teaspoon salt
  • 3 tablespoons butter, melted, plus more for greasing pan
  • 3⁄4 cup shredded smoked cheddar cheese
  1. Adjust oven rack to middle position and preheat oven to 400°F.
  2. Butter 8 muffin or popover cups and set aside.
  3. Beat eggs in a large mixing bowl, then gradually pour in milk, whisking until mixed well.
  4. Gently spoon flour into egg mixture, a little at a time, whisking after each addition until well blended and very few lumps remain. Whisk in salt and butter; fold in cheddar.
  5. Ladle batter into each cup, filling about 3⁄4 full.
  6. Bake until puffy and golden brown, about 40 to 45 minutes. 7. Let cool slightly. Loosen each popover with a knife to remove from pan. Serve warm with butter, if desired.
Popovers are kind of like savory cream puffs... light and airy on the inside and just slightly crispy on the outside. The secret to light and airy popovers is very light mixing and a very very hot oven for baking. The pan should be sizzling hot when you pour in your batter. They are best served fresh and hot. While you can use a regular muffin pan, you won't get the same results. Popover pans are very deep and far enough apart to keep them separate as they bake

Cheesy Cheesy Buns


Cheesy Cheesy Buns
These are so easy to make and so delicious
Serves: makes 20 buns
  • 1 package of dinner rolls (comes in package of 20) thawed for about 1 hour
  • ⅓ Cup butter melted
  • 1-2 cups grated cheddar (used old grated in bag)
  1. Put 10 pieces dipped in the butter then cheese in a 8” round baking pan Let rise 2-3 hours. Bake 20 minutes at 375.
  2. If making the night before cover pan with damp tea towel and bake when ready...
  3. To serve pull apart and put in a bread basket


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