My friend Emily’s recipe for Cheese Squares is divine. They are pretty much butter and cheese soaked bread- how can you go wrong with that? There is a lot of butter- I might cut down the amount of butter by a stick or two next time a make them. As you can see from the picture they were oozing with butter. They are very rich, and very delicious.
Kelly Cheese Squares
1 King Size Loaf Sandwich White Bread (Emily’s note: there is usually one kind of white bread that is square, buy this kind) (Julie’s note: I couldn’t find this so I just bought two loaves of white sandwich bread).
1 lb butter (I would do 3 sticks instead)
2 jars Kraft Old English Cheese (Emily’s note: This cheese is spreadable and not found in a refrigerated section, sometimes located at a weird place in the store, or near the Velveeta)
1/2 t Tobasco sauce
Dash Cayenne Pepper
3/4 t Dill Weed
3/4 t Worchesteshire Sauce
Let butter and cheese soften to room temperature.
Add other ingredients. Mix well.
Stack three slices of bread, cut off crusts. Put cheese mixture on one side, top with second slice and spread cheese on that, put third slice of bread on top. Cut stack into four quarters and spread mix on top and sides — not bottom.
Continue until material is used up. Makes about 36 squares.
Place on cookie sheet and freeze.
When froze solid, store in plastic ziploc bag.
Must be frozen before baking.
Bake at 350 degrees for 20 minutes.
-Ingredients and directions taken verbatim from an email from my friend Emily. Thanks Emily!
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