I like to think I never give up but after so many years, I am about ready to throw in the towel on my perpetual goal of trying to adhere to some sort of holiday preparations schedule that would ensure a relaxed and enjoyable season. No matter my plans, lists and best intentions, I always end up frazzled and scurrying around at the last minute, trying to cross things off the list before the very.last.minute. Which this year is right now. An empty suitcase lies at the foot of my bed and piles of clothes sit, ironed at least, awaiting decisions.
And I am here, writing a post! I got the cookies finished this morning and although the gingerbread is a small batch this year and just some basic shapes...nothing too fancy...there wasn't a dud among them. I love when that happens! The trick is to mix your icing to the right consistency, a little less stiff than you'd think it should be, and use a small decorating tip. (#2 is my favorite.) When it flows well, it's fun and your hands don't get tired. I don't always remember this. (As Molly will attest...)
I only have a few minutes but I've been meaning for a couple of weeks to share a recipe with you. Maybe you can use it if you're hosting a gathering over the next few weeks. It's for a dip...perhaps the most universally beloved recipe in our extended family. My sister has served it for many years at her annual Thanksgiving feasts and when it comes out of the oven...several hours before dinner, among an assortment of hors d'oeuvres...people flock to the table to get *their fair share* before grazing at the rest of the spread. I don't have a photo of it. It never lasts long enough to snap a shot! The phantom dip. Anyhow, Lori has graciously agreed to let me share it here.
* * * * *
- 8 oz. softened cream cheese
- 1/2 cup sour cream
- 1 cup chopped salami, ½" pieces (Genoa, thin sliced, is best!)
- (1) 4oz. can chopped green chilies, undrained
- 1 ½ TBSP minced dried onion
- 2 tsp chopped chives (optional)
- 1/2 cup chopped pecans
- Mix all ingredients together except pecans.
- Spoon mixture into baking dish and top with chopped pecans.
- Bake at 325º for 20 minutes or until puffy and edges are bubbly.
A couple of notes. This recipe can be doubled...and always is at our place. We like to serve it with original Wheat Thins, but tortilla chips are pretty good, too.
Ok, the suitcase isn't packing itself. I may be back before the end of the week, but just in case, I wish you all happy and healthy holidays!