Rum Tum Tiddy

Well I'm back! We drove up to Michigan to visit family for Christmas! I will post some of our adventures later or on my Aqua Sunday Blog! So I thought I would share a little family tradition for you today.

When we were growing up we spent our summers on our boat at the marina in Grand Haven. We would vacation going up the coast of Michigan on our boat. Friends we traveled with had kids too so we had someone to hang out with while in port. We would strap our bikes to the bow so we would have a way around these little port towns. Anyway our boating friends the Chapmans introduced this dish to us. They would invite us to their house on New Years Day where we would go sledding and snowmobile and they served Rum Tum Tiddys. I'm not sure where it got it's name, (I think it's English). It makes a large amount so it is perfect for the holidays. Our family now serves it every Christmas, and we have champagne or sparkling cider with it.

Karen and my niece Kendra making the Rum Tum Tiddy this year! It's so nice they get to use natural gas to cook with up there!


 Family at mom's. Okay are you ready? Here's the recipe that we've been using for years, I know, I know the canned soup, but hey it's an old recipe. I've made a few changes over the years.

Rum Tum Tiddy

1 can Campbell's tomato soup

1 can Campbell's cheddar cheese soup

1/2 cup cheddar cheese

1 tsp Worcestershire sauce

1 tsp sriracha sauce or hot sauce of your choice

1 tsp onion powder

1/2 tsp dry mustard

salt and pepper

you can garnish with some snipped chives or shredded cheese

Heat through in a med sauce pan stove top. Serve over English muffin, egg, bacon (or Canadian bacon). Serve with Asti Spumante, Champagne, or Sparkling Cider!