Cheese Petit - Fours
By: Anonymous
Published: Wednesday, December 9, 2009 - 10:45pm

Ingredients




3 (1 lb.) loaves Pepperidge Farm sandwich bread (square loaf)
1 pound butter (4 sticks)
4 (5 oz.) jars Kraft Old English cheese spread
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco
1 teaspoon onion powder
Dash of cayenne pepper
Dill weed
cayenne pepper for topping

Preparation

1 1. Cut crust off 2 and 1/2 loaves bread (3 slices at a time. 2 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. 3 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. 4 Makes 5 dozen.