Homemade Holidays @ Colleen’s

Hey ladies, I think I maybe late for Colleen’s Homemade Holiday Friday , but I guess as the saying goes better late than never.

Tonight I decided to change things up a little bit. And share a tried and true dessert recipe versus an appetizer.

Trust me this one is SUPER easy!!

GOOEY BUTTER COOKIES

Ingredients:

• 1 (8 ounce) package cream cheese
  
• 1/2 cup butter, softened
  
• 1 egg
  
• 1/4 teaspoon vanilla extract
  
• 1 (18.25 ounce) package yellow cake mix
  
• 1/4 cup confectioners' sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.
   
3. Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Homemade Holidays ~ Week Two

I decided to stick with my whole appetizer theme for Colleen's Homemade Holiday Recipe Swap, as they are my absolutely favorite food group. LOL!! So, here is another "go-to" recipe in our house. This is not only a Holiday favorite but also a real favorite on Sundays while watching football...


STICKY WINGS (I know the ingredients sounds strange...but trust me WELL worth trying!!)

1 (5 pound) bag frozen chicken wings
1 (10 ounce) jar apricot preserves
1 (1 ounce) packet dry onion soup mix
1 (16 ounce) bottle Catalina-style salad dressing

Preheat oven to 400 degrees F.

Cut the chicken wings into individual pieces and place on two lightly greased cookie sheets.

Spread apricot preserves over wings. Sprinkle dry onion soup mix over wings, then pour Catalina dressing all over. Bake for 1 hour.

Makes 20 to 25 servings.

Homemade Holidays~Week One

If you ladies are anything like me, you are always looking for new and exciting recipes. Especially, during the upcoming Holiday season when we all have more parties to go to than we can count and we don't want to bring the same ol' thing.

So, you all need to go over HERE and visit Colleen. She has been hosting a recipe swap for the last several weeks. She started back in the Fall with a Back-To-School Recipe Pool and now she is having a Homemade Holiday Recipe Swap Go and check it out.....

I know for some, when they think of "Holiday Food" they think SWEETS!! Well, not me...I am ALL about the appetizers. I am definitely a CARB kinda girl!! Give me some hot cheesy dip and chips or some sticky wings and I am a happy camper. Unfortunately for my waistband, that's not such a good...LOL!! So, whenever I think of my favorite appetizers I always think of this tried and true recipe. This is definitely my "go to" dish!!

Let me introduce you to the BEST.SPINACH.ARTICHOKE.DIP.EVER!!!!!

INGREDIENTS

~1 onion, chopped
~2 tablespoons olive oil
~1 can Rotel tomatoes with green chiles
~1 (4 ounce) can sliced black olives, drained
~1 can artichoke hearts, chopped
~2 (10 ounce) package frozen chopped spinach, thawed and drained (I defrost mine in the microwave and let it cook for about 5 mins then drain)
~1-2 cups shredded Colby Jack cheese
~1 (8 ounce) package cream cheese, cubed
~1 cup half-and-half cream
~1 tablespoon red wine vinegar
~salt and pepper to taste

DIRECTIONS

~Preheat oven to 400 degrees F (200 degrees C).
~Saute onion in skillet over medium heat in oil until softened, about 4 minutes.
~Stir in Rotel, black olives and cooked spinach mix well
~Then add vinegar, half-and-half, salt and pepper.
~Let simmer for a min or so until heat through
~Then add Colby Jack cheese, cream cheese.
~Spoon mixture into shallow baking dish.
~Bake in the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.

Hope you all enjoy as much as we do!!

Til Next Time...Hugs!! Carrie♥