Yesterday I reviewed “I’m just here for MORE FOOD” and there was a recipe for Cheesy Poofs. Yes, those cheesy staples of Eric Cartman from South Park. So I had to try them. They are amazing. Not quite the cheddar ones that have the cheetah on them, but they are tasty none the less. This is the ultimate cheap eats. Making snacks at home can save you a ton of money. Plus, you know what goes into each snack, so they are good for the kids.
Below I have included Eric’s ode to Cheesy Poofs.
I love cheesy poofs almost as much as Cartman, although I have never written a song about them.
Cheesy Poofs – (from Alton Brown’s, “I’m just here for MORE FOOD“)
- 9.5oz or 2 cups of all-purpose flour
- 1/4oz or 2tsp baking powder
- 1/3oz or 1.5tsp dry mustard
- 2 large eggs
- 3tbs vegetable oil
- 1 cup milk
- 1tbs sugar
- 1tsp kosher salt
- 8oz Sharp Cheddar Cheese – grated
Alton’s recipe was for a single loaf of cheesy goodness. I wanted to have more hand friendly snacks so I adjusted the method a bit from the book. Must say this is cheap eats. The cheese cost the most but overall it was $2.15 for everything. It made 60 poofs that were 3in. x 1.5in. Enough for a whole week of lunches for 4 kids.
Place your oven rack in the center of the oven and preheat it to 375 degrees.
First step is to shred your cheese. I shredded my cheese rather coarse so it did not spread out that much throughout my cheesy poofs (I laugh every time I say that, Ha-ha). I recommend that you finely shred your cheese to make sure that it evenly distributes.
Sift the dry goods into a bowl and then add the shredded cheddar cheese and mix.
Next wisk together the wet ingredients in a separate bowl
Combine the wet ingredients with the dry ingredients and stir just until the mixture comes together.
Next scoop the whole mixture up and place it into a 1 gallon plastic bag. This is so that you can pipe little bite size pieces onto a cookie sheet. I used a silpat on my cookie sheet, but if you don’t have one I recommend that you use parchment. Then again, if you don’t have parchment, I would grease and flour the cookie sheet.
I actually piped about 60 cheesy poofs (haha) onto two cookie sheets. I cut a little too much of the corner of my bag and I made quite big cheesy poofs (haha). Sorry, I can’t stop laughing when saying that name. I would recommend that you cut about a 1/4 off the corner of the bag. That should create good sized cheesy poofs (reluctantly I held back).
Place them in the pre-heated oven and bake for 15 minutes, if you like them perfectly cooked through, or 18 minutes if you like them crunchy like I do. When done remove to a cooling rack. Don’t worry they will crisp up nicely.
In the end, they were extremely tasty. I cooked mine until they started to turn golden brown. When cooled they were crunchy and delicious.