Everywhere we turn, we are reminded that fall is here and that means the holidays will creep up on us very shortly. I started making my list of food items we'll need for our Thanksgiving meal and it amazed me how many things were on "that" list. I noticed in the markets that both vanilla and chocolate have gone up, so I'm grabbing a few things already.With the first hint of fall, we sure like a different taste in our recipes - more hot things and not as many cold salads. The Cheese Soup is easy, tasty and kids like it. And they really like to make the peanut butter kissed cookies. I'm very careful, however, that these don't go to school because of peanut allergies. And it wouldn't be fall at the Thompson's without a bowl of red cabbage with apples.Grammy's Cheese Soup3 cups filtered or bottled water1 teaspoon Lowery salt3 ribs celery2 carrots1 medium sweet onion1/2 stick of butter2 cans potato soup1 cup sour cream1 pound Velveeta cheeseChop the celery fairly fine, as well as the carrots and onion. Saute veggies in butter until tender. Add water and seasoning salt. Simmer 30 minutes. Add the 2 cans of soup and simmer 30 minutes more. Remove from heat. Add sour cream and Velveeta to hot soup (I cut the Velveeta up in chunks first). Stir well until cheese is melted.Thompson's Red Cabbage with Apples3 tart red apples, sliced4 Tablespoons UNSALTED butter1 large head of red cabbage, coarsely shredded (about 10 cups)1/2 cup sugar1/2 cup red wine vinegar3 Tablespoons sugar1/3 teaspoon freshly ground black pepperUsing a heavy Dutch oven, stir apples in butter over medium heat for 5 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, usually between 15-20 minutes. This feeds about 8 people and is good as a leftover.Kid's Easy Breezy Peanut Butter "Kissed" CookiesChildren can really get into this cookie recipe and don't be surprised if the adults enjoy a few. Please note again to be sure no-one is around these cookies, or anything else made of peanut butter, if they are allergic to peanuts. Because there is no flour in this recipe, these cookies are gluten-free. I have made these cookies without the kisses but I think it adds a real good flavor.1 large egg, lightly beaten1 cup crunchy peanut butter1 cup white sugar36 milk chocolate kisses, unwrapped from their foilCombine first 3 ingredients. Shape into 3/4 inch balls. Place on ungreased cookie sheet and bake for 10 minutes at 350 degrees. Remove from oven and immediately press a chocolate kiss in center of each cookie. Cool on a wire rack. This makes about 3 dozen cookies.• Next week, let's begin exploring the holiday recipes we know and love, and maybe discover a few we haven't made before. I'm on my way to the store to buy a large vanilla extract and more chocolate for baking. Have a great week in Parker County and let's hope the recent rains have watered our gardens and helped our area lakes. You won't hear me complaining about getting wet outside in the rain.