December 21st, 2011

Cheese Pops

Cheese Pops



Cheese!! Just seeing that word in print makes my taste buds start to dance. I love cheese on pizza, on vegetables, in casseroles, in sauces and dips. I’ve even been known to melt cheddar on top of a slice of apple pie. So when my mother made these cheese pops for a post-Christmas family gathering one year, I naturally fell in love with them and had to get the recipe. I can still picture my cousin’s little daughter taking them around to everybody when they were fresh out of the oven. Here’s what you’ll need:  butter, sharp cheddar cheese, Worcestershire sauce, Tabasco sauce, and flour.  Start by combining all of the ingredients except the flour.

Blend in the flour and knead.

Form the dough into two long smooth rolls 1 inch in diameter.  Wrap the rolls in plastic wrap and place in the refrigerator for 30 minutes.

Preheat the oven to 350. Unwrap the cheese rolls and cut into 1/4-inch thick slices. Place them on a cookie sheet, but not too close together. They get bigger. Bake for about 12 minutes.

Look how wonderful they look after they’ve been baked.  These little guys taste best when they’re hot, so on the off-chance that you have some leftovers, I recommend popping them in the microwave for a few seconds when you get ready to eat them.

Cheese PopsServing Suggestion: I just happened to be photographing this recipe on the same day that we were having my Spicy Chili for dinner, so I served them together, and it turned out to be a great combination.  They would also be wonderful served with soup or salad.

Posted under Appetizers, Breads

7 Responses to “Cheese Pops”

  1. Yum! Those cheese pops are very tasty!

  2. Thanks, Makayla! I agree!

  3. Looks like a winner to me!!!

  4. I grew up on these as a kid! I still love to pair them as an easy side for chili and baked potato soup – thanks for sparking the memories!

  5. Your photo is beautiful! These cheese pops looks so good :)

  6. Are these hard or semi-hard? Look interesting, thanks.

  7. Cali, I definitely wouldn’t use the word hard to describe them. I guess somewhere between soft and semi-hard.

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