Heavenly Cheese Puffs

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   1.

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   Cut the crusts off the slices of Texas toast and cut each slice in to 4 squares.

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   2.

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   In your mixer, beat the egg whites until soft peaks form.

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   3.

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   In a double boiler, melt butter, cream cheese and cheddar cheese, stirring constantly.

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   You can do this without a double boiler, too.

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   Just cook over low heat, stirring until melted and fully blended.

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   Remove from heat, and gently fold in the egg whites.

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    4.

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    Line two cookie sheets with waxed paper, and lets get to dippin!

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    5.

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    With a fork, dip each bread cube in to the cheese mixture, coating completely.

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    Place on wax paper.

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    Pop the trays of cheese puffs in to your freezer for about an hour, and then place in Ziploc bags.

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    To bake-

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    Preheat oven to 375 degrees.

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    Place frozen cheese puffs on ungreased cookie sheet and bake for 15 minutes or until lightly golden.

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    Serve hot.

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    You can keep the unbaked puffs in the freezer for up to three months.

* Per serving · 4 servings · Values may vary.

No additional tips available.