Best 9 Cheesy Puffs Recipes

CHEESY EGG PUFFS

Steps:

• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

CHEESY PUFFS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Melt the butter in a medium saucepan over medium heat. Add the milk and heat until small bubbles start to form around the edges. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture is smooth and glossy and a dough ball forms. (The dough should start to pull away from the edges of the pan.)
• Transfer the dough to a stand mixer fitted with the paddle attachment. Mix in 5 of the eggs, one at a time, on medium speed until completely combined. Stir in the salt, pepper and 3/4 cup of the Gruyere.
• Spoon large tablespoons of the batter onto the prepared baking sheet, leaving about 1 inch between each puff. Whisk the remaining egg and use it to brush the tops of the puffs. Sprinkle over the remaining 1/4 cup Gruyere.
• Bake until puffed and golden, about 25 minutes. Serve hot.

CHEESY POTATO PUFFS

Steps:

• 1. Preheat oven to 425°F. Coat two large baking sheets with nonstick cooking spray.
• 2. In a medium saucepan over medium heat, combine butter, milk and sour cream, and cook for 2 to 3 minutes, or until a full boil is reached. Add the flour all at once and stir vigorously with a wooden spoon, until dough mixture pulls away from the sides of saucepan and forms a ball. Continue to cook for another minute or until excess moisture is gone, stirring constantly. Transfer to a large bowl and cool for 5 minutes.
• 3. Beat in eggs one at a time by hand or with an electric mixer on low speed, making sure each egg is fully incorporated into the dough before adding the next egg. Beat the dough until it is shiny and smooth. Stir in cheese, Potatoes and salt, and mix well. Drop a tablespoon of dough at a time onto baking sheets, about 1-½ inch apart.
• 4. Bake uncovered for 28 to 32 minutes, or until golden brown and firm to the touch. Serve warm or at room temperature.

CHEESY CHICKEN SPINACH APPETIZER PUFFS

Steps:

• Need Mini Cup Cake Pans).
• Grind chicken breast in food processor until consistency of ground meat.
• Defrost spinach according to directions of package and drain. Dry the spinach as much as possible with paper towels and set aside.
• Rough chop artichoke hearts until they are 1/8" pieces and set aside.
• Chop onion to a 1/4" dice and mince garlic cloves.
• Add 2 tablespoons oil to a sauté pan and heat over medium heat, once warm add onions and sweat onions about 5 minutes than add minced garlic. Cook until tender and the onion starts to show color.
• Add ground chicken breasts to pan with onions and garlic and cook thoroughly.
• Once chicken is cooked, add artichoke hearts and chopped spinach. Mix and heat through.
• Turn the heat down to low, add the whole package of laughing cow cheese and mix everything together. Heat until the cheese is just melted.
• Remove from heat and allow to cool to room temperature.
• Once room temperature is achieved, stir in the sour cream.
• Place in refrigerator and allow to cool completely about 15 minutes.
• Once chicken mixture is completely cool heat oven to 375 degrees F.
• Unroll crescent dough and for each serving you will need a half of a crescent triangle piece. Roll the dough with rolling pin to stretch it and than poke all over with fork to help prevent the dough from rising, do the same to each half piece.
• Take the rolled out piece and place in cupcake pan so that the sides and bottom are covered and there is dough to fold over top to patch the pieces together.
• Once the whole pan is filled with the dough place about 1-2 teaspoon of the chicken mixture in each and fold over the tops making sure there are no openings.
• Bake in the 375 degree F oven for 14-16 minutes (depending on your oven.).
• They are done once golden brown on top and will just pop right out of the pan.
• Enjoy!

CHEESY BROCCOLI PUFFS WITH SRIRACHA MAYONNAISE

Steps:

• Heat oven to 375°F. Generously grease 24 mini muffin cups with shortening or cooking spray. Cook broccoli as directed on bag for minimum time. Chop broccoli.
• In medium bowl, stir Bisquick mix, crushed red pepper, salt, milk and eggs with whisk or fork until blended. Stir in broccoli and cheese sauce, Parmesan cheese and bacon. Divide mixture evenly among cups. Cups will be full.
• Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are light brown. Cool 5 minutes. With thin knife, loosen sides of puffs from pan; remove to cooling rack.
• Meanwhile, mix mayonnaise and Sriracha sauce in small bowl until smooth. Top each warm puff with mayonnaise mixture; garnish with green onion.

CHEESY MASHED POTATO PUFFS

Steps:

• 1. Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
• 2. Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with.
• 3. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese.
• 4. Bake for 20 minutes, or until the potato cups are set, browned on top, and heated through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.
• 5. Make-Ahead Notes You can bake these and refrigerate for up to 3 days. To reheat and re-crisp: arrange the puffs on a baking sheet and bake at 400°F for about 15 minutes (depending on size). I assume these also freeze well, but I haven't experimented with this yet myself. If I froze them, I would thaw overnight in the refrigerator then follow the reheating instructions above.
• 6. More Flavoring Ideas for Mashed Potato Puffs Loaded Baked Potato: Cheddar cheese, cooked bacon, chopped green onions, served with sour cream and chives Curried Potato Puffs: 1 teaspoon curry powder (or to taste), chopped red onion, chopped jalapeño pepper, served with yogurt and cucumber. Goat Cheese & Spinach: Fine chopped spinach, minced garlic, crumbled goat cheese. Italian-Inspired: Finely chopped sun-dried tomatoes, chopped basil, finely chopped shallots, served with a smear of tomato sauce.

CHEESY PUFFS NICE

Steps:

• Make pâte à chou:
• Preheat oven to 400°F. and lightly grease 2 large baking sheets.
• In a heavy saucepan bring water, butter, and salt to a boil over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan. Remove pan from heat and add eggs, 1 at a time, beating well after each addition. Continue beating until batter is very smooth and falls softly from spoon.
• Drop pâte à chou by rounded teaspoons 1 1/2 inches apart onto baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 25 minutes, or until puffed, golden, and crisp. Transfer puffs to rack and cool.
• Make filling while puffs are baking:
• In a small heavy saucepan cook onion slice in butter over moderately low heat,stirring, 3 minutes and discard onion. Stir in flour and cook roux, stirring, 3 minutes. Add milk in a steam, stirring until smooth, and simmer, stirring, until very thick, about 2 minutes. Add Gruyère, stirring until melted. Stir in salt and pepper to taste and cool filling.
• With a small sharp knife poke a hole in top of each puff and gently pull apart just enough to fill with a rounded 1/2 teaspoon of filling, reclosing puff. Arrange filled puffs on baking sheets. Chill puffs at least 1 hour and up to 4.
• Preheat oven to 350°F.
• Bake chilled puffs in middle of oven 10 minutes (do not bake longer because filling may seep out of puffs) and serve immediately.

CHEESY HAM & EGG PUFFS - KID FRIENDLY

Steps:

• Bring water and butter to a boil in a large sauce pan.
• Add flour.
• Constantly stir until a dough forms - about 1 minute should do it. (you can take off element at this point) Let cool about 2 minutes.
• With a hand beater, add eggs one at a time. Beat until everything is mixed well, and add seasonings (Mustard, garlic salt, or others).
• Now fold in the cheese and ham.
• Prepare cookie sheet lined with foil, and sprayed with oil. Heat oven to 350 degrees.
• Drop dough by teaspoon fulls onto cookie sheet aout an inch apart (I use 2 teaspoons for this process) The balls of dough will look small.
• Bake for 22 - 25 minutes or until golden brown.
• Let cool a bit before serving.

CHEESY CAULIFLOWER PUFFS

Steps:

• Preheat oven to 400 degrees Microwave cauliflower, let cool, then chop coarsely Mix shredded cheddar, cream cheese, cottage cheese and bisquick. Stir in remaining ingredients Spray 6 ramekins -- spoon mixture in each Bake for 20-30 mins -- until mixture is set.