Easy and Cheesy Hanky Pankys 2 Ways

The following recipe and photography for this post were provided by local blogger Abby Thome of The Thome Home.

Are you ready for an appetizer that instantly sends you back in time to your parents’ kitchen at the holidays? Who remembers the infamous “Hanky Panky?” Little squares of pumpernickel bread, piled high with melted cheese and mild sausage. Baked and served warm, this cheesy blast from the past was a party staple of my childhood. So, why would I take a good thing and switch up? Well, folks, believe it or not, I think they CAN be better. Let’s face it, a certain boxed cheese leaves room for substantial recipe improvement that I could not keep my entertaining hands off of!

I have two new Hanky Panky recipes that are definitely not your mama’s but will quickly become a modern-day appetizer that your guests will rave about.

Note: For each recipe, you will need one package of Pumpernickel Party Bread (12 oz. package).

Lobster Mac & Cheese Hanky Panky

Ingredients

• 1 lb. Heinen’s packaged lobster meat
• 2 cups whole milk
• 1 1/2 cup small shell pasta
• 1 cup gruyere cheese, shredded
• 1 cup Heinen’s extra sharp white cheddar, shredded
• 4 oz. cream cheese, quartered
• 2 Tbsp. chopped chives
• 1 Tbsp. unsalted butter
• 1 tsp. kosher salt
• 1/4 tsp. black pepper

Instructions

1. In a medium saucepan over medium heat, stir together the milk and pasta shells. Let simmer for 8 minutes until the pasta is al dente.
2. Remove pan from heat
3. Add the cream cheese, shredded cheeses, butter and seasonings.
4. Stir until the cream cheese and shredded cheeses have melted
5. Gently stir in the lobster meat.
6. Preheat oven to 350°F.
7. On a baking sheet, set down the pumpernickel bread squares. Scoop 1 1/2 tablespoons of the Lobster Mac & Cheese on top.
8. Bake for 10-12 minutes, just until the bread gets a bit crisp and everything is warmed through.

Bleu Cheese + Bacon Hanky Panky with Cranberry Compote

Ingredients (For the Hanky Panky)

• 1 cup Heinen’s extra sharp white cheddar, shredded
• 4 oz. cream cheese
• 4 oz. crumbled blue cheese
• 1 1/2 cup bacon, cooked and crumbled
• 1/2 cup mayo
• 1/4 tsp. kosher salt
• Pinch of black pepper

Ingredients (For the Cranberry Compote)

• 12 oz. cranberries, fresh not frozen
• Zest of one orange
• 1 cup fresh-squeezed orange juice
• 1 cup sugar
• 1 tsp. kosher salt
• Pinch of black pepper

Instructions

1. In a medium-size bowl, with a handheld mixer, mix together the cream cheese, shredded cheeses, mayo and seasoning until thoroughly combined.
2. Gently fold in the crumbled bacon. Set cheese spread into the fridge, while you make the cranberry compote. You can also make this cheese spread the day before, and store in an airtight container in the fridge.
3. In a small saucepan, add all of the Cranberry Compote ingredients listed above. Bring to a gentle boil, then reduce to simmer for 15-20 minutes. Remove from heat, and let cool. You can make the cranberry compote the day before, simply let it cool completely and store in an airtight container in the fridge.
4. Preheat oven to 350°F.
5. On a baking sheet, set down the pumpernickel bread squares. Spread one tablespoon of the blue cheese and bacon spread onto each toast.
6. Bake at 350°F for 10-12 minutes, just until the cheeses melt and the pumpernickel toasts slightly.
7. Remove from the oven and scoop a dollop of the cooled cranberry compote onto each piece.
8. Serve immediately, enjoy!

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.