On Saturday, I straightened the house, caught up on laundry, and made a big pot of taco soup. We had our annual soup and chili supper at church, and the taco soup was our contribution to the supper. Today, I went to Bowling Green to meet my sister in law and niece for brunch and shopping. We had brunch here, and then shopped for a few hours before heading home. Stay tuned later this week to hear more about the shopping. Now Mr. P and I are eating soup for dinner and watching the season premier of one of our favorite shows, The Amazing Race.
I found a great slow cooker recipe for Santa Fe Chicken on Preppy Sue's blog this weekend, so I will be making that one day this week. She also featured a recipe for pretzel M & M cookies that sounds really yummy!
My featured recipe this week is Cheese Pennies, which are great with soup, and many other things. They are very similar to a cheese straw, but are more like a cracker. I received this recipe from my aunt many years ago, and I absolutely love them. You can also make the dough and freeze it for future use.
1 lb. sharp grated cheddar cheese
1 cup butter
3 cups plain flour
1 tsp. salt
1/2 tsp. red pepper (cayenne)
1/2 cup finely chopped pecans
Leave cheese and butter out for several hours or overnight to soften. Mix all ingredients (works best if you mix it with your hands). Dough should be like play dough. Roll into long rolls that are the diameter of a quarter. Wrap in foil and chill for several hours or overnight. Slice and bake at 325 for around 17 minutes, until bottoms are golden brown. Be careful-they will burn easily! Sprinkle with salt right out of the oven.
I discovered some great food blogs this weekend, so hopefully I'll have some new recipes to post about soon! I think I may add foodie blogroll on the side.
Have a great week!