Thanks! I’ll be trying that recipe soon!
Wait! I found the real recipe online! I can’t believe it. I always thought my friend who first made these had made up the recipe herself, lol. No eggs - but I forgot the Worcestershire, which I *never* do in real life.
And the stacks are three slices tall, which I avoided saying because it might sound complicated. I remember I had modified these to make them lower calorie (ha!) when I was on Weight Watchers years and years ago. I made those with just two slices and with beaten egg whites to stretch the cheeseyness, which is what I was thinking of.
Also, I found it easier to heat the butter and cheese to blend them, but this recipe doesn’t say to do that. Note also that the comments “came with” the recipe, they’re not mine, lol.
Haven’t made these in years, but now I’m dying for some!
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Baked Cheese Petit Fours
2 jars Old English sharp cheese spread
1 cup (2 sticks) butter softened
1 tbsp Tabasco sauce
1 tbsp Worcestershire sauce
2 tbsp dill weed
1/2 tsp onion salt
2 loaves sliced white bread, crusts trimmed
Preheat oven to 350 degrees. Beat cheese spread and butter together in a mixing bowl until smooth. Add Tabasco, Worcestershire, dill, and onion salt and beat until smooth.
Spread a thin layer of cheese filling on 3 slices of the bread. Stack the slices on top of each other. Cut the stack into 4 quarters. Spread the cheese filling over the sides of each quarter. Repeat the procedure with the remaining filling and bread.
Freeze the squares on a baking sheet for 1 hour. Drink while waiting. Bake for 15-20 minutes. Drink while baking. Serve hot. Soooo good when drunk.
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