Wednesday, December 2, 2009

Bacon Cheddar Dill Puffs

Served with soup or salad or as an appetizer, these little puffs are flavorful additions to any table.

Tip: I've found the bottoms tend to brown a little quicker than the rest of the puff, so I use parchment paper on the baking sheet to prevent this.

Bacon Cheddar Dill Puffs

1 cup water
1/2 stick butter
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 cups flour
3 eggs, beaten
5 strips crisply cooked bacon, crumbled
2 cups cheddar cheese, shredded
2 tablespoons fresh dill, chopped

In a medium saucepan, combine water, butter, salt and garlic powder over medium heat and bring to a boil. Once the butter has melted, add flour and continue to simmer. Stir constantly until the dough forms a ball, about 5 minutes. Remove from heat and add eggs one at a time, beating well until the mixture is glossy. Stir in bacon, shredded cheese and freshly chopped dill. Drop batter by the teaspoon on greased baking sheet and bake at 425 degrees for 10 to 15 minutes or until lightly browned.


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