Stacked Cheese Puffs
A melt-in-your-mouth appetizer from your freezer!
(3) 16-oz original Pepperidge Farm Bread, frozen
1 lb butter, softened
4 jars Old English Kraft sharp Cheddar cheese
1 tsp beau monde seasoning
1 tsp onion powder
1 tsp dill weed
1 tsp Tabasco sauce
Trim crusts off all sides of bread while frozen. In a large bowl, combine butter, cheese, beau monde, onion powder, dill weed, and Tabasco sauce. Beat until very smooth.
Slice bread lengthwise into thirds.
To prepare puffs: spread cheese mixture on three "slices" of bread and stack. Cut stack into 9 equal pieces and "frost" all sides with remaining cheese mixture. Place on a cookie sheet and freeze. When frozen, store in plastic bags.
Preheat oven to 350°F. Using an ungreased cookie sheet, bake cheese stacks (direct from freezer) for 10 to 15 minutes until set or lightly brown on the edges. Makes 135 puffs
Allergy Warning: Contains milk and wheat