Bacon and Blue Cheese Puffs

I think it’s odd when something you have in your head turns into one of the best things you’ve ever eaten. This recipe made me 54 two-bite puffs and they really are puffs. Light as air with a savory twist. Since these are just cream puffs gone wild, I don’t see why I can freeze some of them—I’ll let you know how that turns out.

Ingredients:

¾ cup butter or margarine

1 ½ cups water

1 ½ cups flour

½ teaspoon salt

6 eggs

7 slices cooked bacon, crumbled

½ cup blue cheese, crumbled

¼ cup grated parmesan

Directions: Preheat the oven to 375 degrees F.  Melt the butter in a medium saucepan. Add the water and bring to a boil. Add flour and salt all at once. Stir until the mixture forms a ball. Remove from heat and let cool for about 5 minutes. Add the eggs, one at a time, fully incorporating each egg before adding the next. It will form a ball after each egg addition; you just have to keep stirring. Fold in the bacon and cheeses and drop by the teaspoonful onto parchment lined baking sheets. Bake for 30 minutes, turning the baking sheets halfway through. Remove from oven and use a sharp knife to cut a small slit in the top of each puff to let the steam escape.

Get creative on me: Shredded cheddar would work here in place of blue cheese.