As I'm sure everyone in the western hemisphere knows, the east coast was hit with a hurricane. In preparation, I made sure we had some yummy eats to help comfort us. I made Pioneer Woman's Cheddar Puffs along with my BBQ Turkey Meatballs. They hit the spot. Comforting, delicious and VERY filling! I even have extras in my freezer for another rainy day.
Pioneer Woman's came out darker, I was afraid of burning them so I think I took them out a tad too early. But they were still awesome! Even my 18 month old ate them!
- 1 loaf Crusty French Bread, Cut Into 1-inch Cubes
- 1/2 stick Butter
- 3 cloves Garlic, Minced
- 1 whole Shallot, Minced
- 1-1/2 teaspoon Dijon Mustard
- 8 ounces cream cheese
- 1-1/2 cup Grated Cheddar Cheese ( I used sharp white cheddar)
- Salt And Freshly Ground Black Pepper, To Taste
- 2 whole Egg Whites, Beaten
Heat butter in a skillet over medium heat. Add garlic and shallots and saute for 1 minute. Add Dijon and stir to combine. Reduce heat to low.
Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites.
Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered. Remove frozen chunks from tray and place into a Ziploc bag. Store in the freezer.
When ready to bake, preheat oven to 375 degrees. Place frozen cheese puffs on a baking sheet with a nonstick baking mat or parchment paper, and bake for 10 minutes or until golden brown. Serve immediately or at room temperature.