Prep Time: 15 min.
Total Time: 40 min.
Servings: 6 servings
As the folks in the Kraft kitchens said: Move over, potatoes. Six simple ingredients blend and melt and puff up into an airy, delicious side. Be sure and serve it hot.
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 Tbsp. chopped fresh chives
Heat oven to 375°F.
Spread cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray.
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.
Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.
Bake 20 to 25 min. or until top is puffed and golden brown. Serve immediately.
According to Chance Barron, Cassie found this recipe on-line and proceeded to make it her very own. He thought it was pretty frou-frou until Cassie made him take a “no thank you” bite. After which, he all be devoured the rest of it. Cass asked me to share it since their story, COWGIRLS DON’T CRY, just released in the Czech Republic, where my names is Silver Jamesova and the book’s title is HOLKA Z OKLAHOMY. How awesome is that?!?! FYI, this is the first Red Dirt Royalty book.
For nutritional information, etc. CLICK HERE.