My Happy First Day of Autumn Present to Y’all!

The Lucy Cookbook is a labor of pure love. It’s all of my mother-in-law’s recipes bound into one keepsake, pulled together by my sister-in-law, Sandy. Mawmaw Lucy had lost her battle with Alzheimer’s by the time the project was finished, making the handwritten recipes that much more of a treasure to all of us.

The other night I pulled it out and began browsing the familiar pages again. It felt like Lucy was right here with me, especially since the recipes, well– some of them are hard to decipher. As I joked that evening, “The woman never could pass on a recipe.” The best cooks can’t, you know.

Take for instance the Cheese Krispies here. I’ve had a hankering for them for two days now. I was in the middle of making them this afternoon when I realized that MawMaw mentions garlic in the instructions, but doesn’t list it in the ingredients. We get to decide how much and in what form– garlic salt, garlic powder, minced? I went with minced. 🙂 Many of you may know that I share a new recipe each week at All Things Southern, along with the fresh jokes, quotes, chats, and inspirational pieces, (feel free to subscribe there and you won’t miss anything!), but I thought I’d bring these to y’all on the blog tonight, kind of a Happy First Day of Autumn present to my reader friends! They turned out delicious– just like I remember. Thanks, MawMaw Lucy! We miss you.

“Lucy’s Cheese Krispies”

1 cup butter

½ pound sharp Cheddar cheese, grated

2 cups self-rising flour

1 teaspoon minced garlic

Dash of red pepper

Dash of Tabasco sauce

2 cups Rice Krisipies


Mix one cup softened butter with one half pound of grated sharp Cheddar cheese. Add a dash of red pepper, a dash of Tabasco sauce, and a teaspoon of minced garlic. (FYI, I interpreted the dash as about a teaspoon.)

Cut in two cups of flour. I like to do this using a large fork, before stirring in two cups of Rice Krisipies cereal. Once well mixed, form into small balls. Place them on an ungreased cookie sheet and flatten them by pressing down twice with a fork, making a criss-cross pattern. Yes, the edges will be jagged– no worries. It just adds to the charm.

Bake at 350 degrees for fifteen minutes and try to keep them in a covered tin. I say try because they do keep well but if the gang finds out they’re around, they won’t keep well. KnowwhatImean?

Hugs, Shellie


Do you like to read cookbooks? I remember when I thought it was strange!


About Shellie Rushing Tomlinson

Known as The Belle of All Things Southern, Shellie Rushing Tomlinson is a national best-selling author, speaker, radio host, and columnist from Louisiana.
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