Cheese Krispies

The Record’s “Recipe of the Week”:
Cheese Krispies by Phyllis Immekus

2 stick butter, softened
2 cups sharp cheddar cheese, grated
2 cups Rice Krispies
2 cups flour
1/2 tsp. salt
1/2 tsp. Tabasco
1/2 cup pecans, chopped

Cream together the butter and cheese.

In a separate bowl, crumble the Rice Krispies. Add the flour and salt. Work into the creamed mixture. Add the Tabasco and pecans. Roll into small balls. Place on ungreased cookie sheet. Flatten with a fork. Bake at 350° for 12-14 minutes.