01 Dec 2025 Dreaming of a red Christmas in White County

By Judy Riley

When Michael and Sarah Oxner and their children, Mary Frances, Laura Grace and Paten, celebrate the holidays, they do it in a big way. The Oxners have managed to meld traditions from all four sets of their children’s great-grandparents, as well as create some traditions of their own. They are a 21st-century version of the family holiday meal in the famous Normal Rockwell painting. Seeing their home and hearing about their traditions makes one wish to be included in this whirlwind of festivities full of family, good food and lots of love.

Michael is a fourth-generation rice, soybean and corn farmer in White and Woodruff counties with family roots in Brinkley. His degrees are in agricultural business from the University of Arkansas (U of A). Sarah is a former elementary teacher from Marshall with degrees in elementary education from University of Central Arkansas and U of A-Little Rock. Her immediate family background includes livestock farming, but her parents owned and ran a family hardware store. When they married in 2001, Michael was farming in Newport while Sarah was teaching in Little Rock. Moving to Searcy seemed a good fit.

Both immediately got involved in church and community activities. Michael takes leadership roles with White County’s Farm Bureau Board, promoting agriculture through advocacy, education and community programs. Sarah is a life member of Searcy Junior Auxiliary, a past president of PEO Chapter CT. She also serves on the Unity Health Foundation and the Unity Patient and Family Advisory Council. Because of the success of their farming operation, Red River Farms, and their community involvement, they were named Arkansas Farm Family of the Year in 2010.

The farm provides opportunities for the kids to be involved during summers. Son Paten plans to major in agriculture at the U of A, ultimately becoming the fifth-generation Oxner farmer. Both daughters are former Searcy High Homecoming Queens and are now students at the U of A as members of Chi Omega Sorority. Mary Frances is pursuing a degree in communication sciences and disorders and plans to be a speech language pathologist. Laura Grace is majoring in political science and ag leadership, with plans to go to law school.

Michael and Sarah said their families were big on celebrating the holidays and have continued family traditions. “We include certain foods and gift-giving practices from each family. We manage to see most of our extended families during the holidays. Our kids love seeing all their cousins on both sides. We somehow make it work,” Sarah said. “We still cook the same menu for our Christmas dinner that was always cooked by Michael’s Grandma Hazel. It includes ham, turkey, dressing (Michael’s job), homemade cranberry sauce, mac and cheese, Michael’s fried corn and rolls, as well as every meringue pie imaginable! Then, there is Uncle Phillip’s chocolate candy and my mother’s sweet potato casserole.

“After Michael’s grandmother passed away, we began our own family traditions. We go to our church’s Christmas Eve service at Searcy First Methodist Church, then out to eat at wherever we find a restaurant open, ultimately coming home to watch ‘Christmas Vacation.’ We always stress the reason for the celebration, honoring Jesus’ birth and gift to the world.

“Michael and I came from families that had big breakfasts on Christmas morning. That tradition lives on with biscuits, both white and chocolate gravy, sausage, bacon and eggs. Then we open presents, one at a time, making everyone wait their turn. That’s hard for Michael because he grew up with everyone opening at once. Sometimes, he tears into a package before his turn! The kids anticipate when that will happen.”

This all-American farm family is future-focused yet well-grounded in the heritage of their families. They pay homage to their family traditions, including service to others. Each day is a celebration, but the holidays call for extra festivities.

Oxner Family Red (HOT) Gelatin Salad

Michael Oxner’s maternal grandmother, Alma Williams, made this dish a Christmas tradition for the Williams family. Michael’s Aunt Diane continues the tradition each holiday.

1 — 6 oz. package of cherry Jell-O

1 — .9 oz. package of Red Hots

2 apples, chopped

1 cup of pecans, chopped

8 oz. cream cheese, softened

Melt the Red Hots into prepared Jell-O while still hot (follow the directions on the box). Chill Jell-O until set, then divide into 2 equal portions. Add the chopped apples to one portion of the Jell-O and pour into a shallow casserole dish. Gradually mix a few tablespoons of the remaining Jell-O with the softened cream cheese and stir until creamy. Then add the softened mixture to the remaining Jell-O, and add pecans. Pour over the apple mixture in the casserole dish and let it reset in the refrigerator until firm. 

*Optional: Add a dollop of whipped cream when serving for an added touch.

Sweet Potato Casserole 

A holiday favorite from Sarah’s family’s cookbook. 

3 cups sweet potatoes, cooked and mashed

1 cup sugar 

2 eggs 

1 tsp. vanilla extract 

1/3 cup milk 

1/2 cup melted margarine 

Combine sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup of margarine. Mix with an electric mixer until smooth. Spoon into a greased 2-quart shallow casserole dish.

TOPPING

1 cup firmly packed brown sugar 

1/3 cup all-purpose flour 

1/3 cup melted margarine 

1 cup finely chopped pecans 

Stir brown sugar and flour together in a bowl. Combine with 1/3 cup of melted butter and chopped pecans. Sprinkle this mixture over the top of the casserole, then bake at 350 degrees for 30 minutes.