Cream butter, mix in cheese until blended; add flour, mix well and add cereal. Shape into balls and place on ungreased cookie sheet. Flatten with fork. Bake for 10 minutes at 375 degrees. Sprinkle with salt while hot.
CHEESE SQUARES
- 1¹⁄₂ loaf Pepperidge Farm thin sliced bread
- 2 jars Kraft Old English cheese spread
- ³⁄₄ teaspoon dill weed
- ³⁄₄ teaspoon Worcestershire Sauce
- ¹⁄₂ teaspoon Tabasco
- ¹⁄₂ teaspoon onion powder
- ¹⁄₂ teaspoon Beau Monde seasoning
- 1 dash cayenne pepper
- 1 stick butter softened
Cut off crusts of 27 slices. Cream ingredients until smooth. Spread three slices with mixture. Stack the three slices, then spread mixture on sides. Cut into 9 squares. Repeat procedure with other slices. Bake at 350 degrees for 15 to 20 minutes. Can be frozen and baked as needed.
BACON ROLL UPS
- 1 loaf cracked wheat or whole wheat bread
- 1 8 oz. package cream cheese
- 1 pound bacon
Cut crusts off slices of bread. Spread bread slices with softened cream cheese. Roll bread slice and cut into three pieces. Roll each piece in ¹⁄₃ or ¹⁄₂ strip of bacon. Toothpick together. Bake at least 25 minutes at 350 degrees. Can freeze baked or unbaked. If baked, thaw and reheat before serving.