Cheese Petit - Fours
- 3 pounds sandwich bread Pepperidge Farm, square loaf
- 1 pound butter 4 sticks
- 20 ounces Kraft Old English Cheese Spread
- 1 1/2 teaspoons worcestershire sauce
- 1 teaspoon Tabasco
- 1 teaspoon onion powder
- 1 dash cayenne pepper
- dill weed
- cayenne pepper for topping
- 1. Cut crust off 2 and 1/2 loaves bread (3 slices at a time.
- 2. Beat butter, cheese spread, Worcestershire, Tabasco, onion powder and cayenne pepper with a rotary beater or process in a food processor until consistency of icing. Spread cheese mixture between each layer of bread. Quarter Each petit-four is 3 slices thick. Spread cheese all over sides and top of each quarter. Sprinkle dill weed and cayenne over top of each petit-four. Freeze petit-fours on cookie sheet. Transfer to plastic bags for convenience and return to freezer.
- When ready to serve: Place 12 frozen petit-fours on a glass plate. Cover with wax paper (optional). Cook on high 3 minutes. Turn dish once. Serve hot from the microwave.
sandwich bread, butter, english cheese, worcestershire sauce, tabasco, onion powder, cayenne pepper, dill weed, cayenne pepper
Taken from www.yummly.com/recipe/Cheese-Petit---Fours-1650936 (may not work)