I made these cheese puffs for a Thanksgiving appetizer a long time ago, probably at the time that it was first published in 1993 issue. I just had a request for them again for this TG (2009) so it is evident how memorable they are. Tip - if you use a pastry bag it will probably take much longer to make the puffs, but they have a lovely shape. They are quite tasty.
From EatingWell: November/December 1993
These warm cheese puffs should be slightly crisp on the outside. Perfect for entertaining, they can be made ahead and frozen, then popped into the oven as guests arrive.