It has been raining all day so of course the balcony workmen haven't been around much at all. We haven't had a lot of rain for a while so it is good for the ground - the grass and trees at least, although out back we don't have too much grass any more. Thank goodness we have the park to look at.
I have finished proofing my Carrie Butler's book,As We Know It. What an excellent story. A really good disaster book as well as a delightful love story with a great twist at the end. When it is released in December, I can thoroughly recommend it.
This is full of Kraft products, of course, but it looked really edible to me!! Simple enough to make too.
Cheesy Buttery Puff
Move over, potatoes. Six simple ingredients blend and melt and puff up into an airy, delicious side.
10 RITZ Crackers, crushed (about 1/3 cup)
1/2 cup milk
1/4 lb (4 oz.) VELVEETA®, cut into 1/2-inch cubes
4 oz (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
4 eggs, separated
3 Tbs chopped fresh chives
1. Heat oven to 375°F.
2. Spread cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray.
3. Microwave milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until cheeses are completely melted and mixture is well blended, stirring after each minute. Whisk egg yolks and chives until blended. Stir into VELVEETA mixture.
4. Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.
5. Bake 20 to 25 min. or until top is puffed and golden brown. Serve immediately.
Have a great day