Cheesy Pumpkin Puffs Recipes

PETER PUMPKIN CHEESE PUFFS

Steps:

• In a small bowl, combine cream cheese and vinegar. Cover and refrigerate. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes., In a small bowl, combine the yellow and red food coloring; stir Romano cheese and food coloring into dough. Add eggs, one at a time; beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by level tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned. Remove to a wire rack to cool. , Using a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs. Refrigerate leftovers.

CHEESY PUMPKIN APPETIZER PUFFS

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• Thaw and unroll 1 sheet of puff pastry.
• Remove the casings from the chicken sausage and chop into pieces. Sautee for a couple of minutes. Remove from heat.
• Use a spatula to spread the pumpkin puree on top of the puff pastry top with cheese, garlic powder, Italian seasonings, and chicken sausage. Lightly press the ingredients into the pumpkin roll.
• Roll
• Cut into pieces, place on baking sheet and bake for 15 minutes. Broil on low for an additional 2-3 minutes until the tops are golden brown. Let cool and enjoy!

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.