The gifts are wrapped - some delivered - the cards are all sent out; “it's beginning to look a lot like Christmas" at the Thompson house! With meetings, parties and dinners to host and attend, I love this special time of the year. The house isn't spotless and the ornaments on the tree aren't perfect, but the older grandkids decorated it and each ornament stays where they put it, until time to take it all down.
I like to resurrect some old family tried and true recipes this time of year. I think it's the traditions that are repeated and passed down in a family that continue our gifts of love. Children, grandchildren and spouses look forward to certain meals and dishes we've come to count on and enjoy through many years.
Yours truly begins a vacation for the next two weeks - don't worry, I'll be back with this column in 2014 [and the paper will be running a best-of while I’m gone]. This will be a wonderful time for all of us to savor the holiday moments and get a little energized for the new year.
Mikester's Favorite Potato Soup
What's better than a cup of hearty soup? We like this soup because it warms and comforts.
This recipe makes about 7 cups; if you have any left, refrigerate and re-heat as leftovers a few days later.
Our Favorite Cocoa
I like this one-it's not too time consuming and everyone likes it. It's special, topped with miniature marshmallows.
This makes FOUR (8 ounce) cups.
Dee Dee's Oatmeal Muffins
Try these with the cocoa, or as a great brunch or breakfast addition.
These are great served warm.
Let's Take a Dip!
And I don't mean go swimming. If you are looking for an easy dip to make or take to a party, you'll love this. I also take my favorite chips along, like blue corn chips. Make this in the morning or the night before.
This looks nice served in a festive bowl. I have an old green Frankoma (made in Oklahoma) pottery bowl that looks nice with this dip.
Time to check the dates on baking powder, yeast, soda, cocoa, nuts, flour, cornmeal and any other ingredients you may be counting on for the holiday cooking experience.
When I serve any Mexican chip, I place in a pan and put in cold oven. Then I turn the oven to 325 degrees. When the oven reaches that temperature, I turn oven off and remove chips. This makes them crisper, warm and taste more fresh.