I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 8, 2016

Pecan Cheese Crisps

1 1/2 cups freshly shredded Parmesan cheese (abt. 6 oz.)
1/4 cup finely chopped toasted pecans

Preheat oven to 400 degrees.  Mix cheese and nuts.  Spoon mixture by rounded tablespoonsful 2 inches apart onto parchment paper lined baking sheets, forming mounds.  Flatten each into a 2 inch round, creating an even thickness.  Bake 7 to 10 minutes or until golden brown.  Transfer to a wire rack and let cool until crisp.  Store between layers of waxed paper in an airtight container for up to 3 days.  Makes about 2 1/2 dozen.
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