What a terrific Christmas we had! We had the blessing of having our older daughter, Whitney and her husband Paul with us, as well as my mother-in-law. How thankful we are to celebrate with family and share the joy of our Savior’s birth!
What’s been cooking in the parsonage? Well, on Christmas Eve I made:
Christmas Day’s menu:
The tablecloth on my table was given to me recently from my mom. It’s been in our family since the early 80’s when they lived in Georgetown, Kentucky. Each Christmas, whoever was there for the meal would sign their name and draw a little something – kind of like a guest book. Then my mom embroidered over it, and it now serves as a keepsake from year to year. This was my first Christmas to possess it and we had a good time reading the guest’s names on the cloth. Then we each took our turns writing and drawing for this year’s remembrance. It’s up to me now to embroider over the pencil markings. I love this and am thankful to keep the tradition going. Thanks, Mom!
If you’re going to have a New Year’s Eve party and want an easy and yummy dip, try the Avocado Dip here. It’s by Kraft and is so easy and so good! Also, the sausage balls are an old recipe that I hadn’t made in years, but they are always a hit. They’re great for breakfast, as well as an appetizer.
2 medium sized Avocados, peeled and mashed
1 8 oz pkg. cream cheese, softened
1 Tbl lemon juice
1 Tbl finely chopped onion
Dash Worcestershire sauce
Mix cream cheese and avocado until creamy and smooth. Add remaining ingredients. Serve with tortilla chips. Keep refrigerated.
1 lb sausage, room temperature
10 oz. cheddar cheese, shredded
3 Cups baking mix
Mix sausage and cheese. Add baking mix, one cup at a time. Make into golf ball-sized balls. Bake at 325 degrees for 12 minutes or until browned. Serve warm.
It was a blessed Christmas, indeed. I’ll share some other photos with you on Wednesday. Tell me about your Christmas. What made it special this year?
From my parsonage Kitchen,