Well, after the brouhaha of Knoxapocalypse, I thought it was only fitting to turn my attention back to you, my Caker Cooking readers. For the rest of the month, I'll feature not one but two reader recipes every week! (God help my arteries.)
Warning: some of these recipes are pretty risqué. I might have to put a parental advisory on this blog by the time I'm done.
See you Monday with our first reader recipe!
Hi Brian, I just started following you off a link on Mimi's blog. And I recently recommended this blog to some friends on Facebook.ReplyDelete
I love your sense of humor--I read over a dozen of your posts about various food and love your commentary the best! I really usually only eat this type of food during the holidays (Pink Fluff for Easter; Caramel covered cheese puffs for Christmas) but this is pretty amusing stuff to me. It brings back memories of church potlucks and alphabet soup hotdish and school cafeteria desserts. I think I love the tricky Jello recipes the best, if you want to attempt more of those layered ones. :D
Thanks, Marion. I appreciate that.Delete
But hold on - caramel covered cheese puffs?? That's the first time I've heard of that one. You can't make casual references like that and not follow up with the recipe.
This guy's video for caramel coated cheese puffs sounds right, except that my sister-in-law uses those super puffy cheese puffs when she makes it:Delete
It really is the ultra fav Christmas treat of my teen kids. :D
Caramel Coated Cheese PuffsDelete
1 Bag of Cheese Puffs (generic work great)
1/2 lb. Butter
1 C. Brown sugar packed
1/2 C. Light corn syrup
1 tsp. Baking soda
Heat oven to 250 degrees. Put cheese puffs in large oven proof bowl and set aside. Mix all ingredients except baking soda in 2 quart sauce pan. You need to use bigger sauce pan as liquid will more than double when you add the baking soda. Heat till slow bubble stirring for two minutes. Remove from heat add baking soda and stir. Pour over cheese puffs stirring. Place in oven for 45 min. stirring every 10 to 15 minutes. Pour onto wax paper to cool. Pulling apart the cheese puffs as they cool.
Marion, I promise you I'm going to make these and will post the recipe on the blog. Caramel Coated Cheese Puffs deserve their time in the caker spotlight. Thanks for sharing.Delete
I can not wait for this!ReplyDelete
You and me both.Delete