Stockyards City (+ Whitni’s) Holiday Snack Buffet

Spinach Dip served in Hawaiian Bread

What a week! I usually have some spare time to sit and be lazy on the couch at the end of the day but it seems as though I have lost some hours, if not days, lately!
I cannot believe that Christmas is this weekend!  I’m so-o-o ready for family time! And of course pretty much everything is centered around eating while we are hanging out.
I’ve been to quite a few holiday parties this year and sometimes get stuck on taking the same thing every time. It was nice to open up the Stockyards City cookbook and
find something I hadn’t made before. I chose to make a simple spinach dip since the party was at my house and well….I had to clean and make sure everything was just
so. It’s a super simple recipe that doesn’t cost much to make and can be served with crackers or in my case, Hawaiian bread. Yum!

Spinach Dip
by Jana Lowry

1 pkg. Dry onion soup mix
1 C. Sour Cream
1 C. Plain Yogurt
1/2 C. chopped green onion
1 pkg. Frozen chopped spinach
(thawed and well drained)

In a bowl, blend all ingredients together. Cover and refrigerate at least 2 hours. Enjoy!

Spinach Dip served in Hawaiian Bread

Also, here are a few of my family favorites…

Pineapply pie prior to covering with top crust.

Pineapple Pie

2 Tbsp. cornstarch
1/2 C. Sugar
12 oz. can Crushed Pineapple in Heavy Syrup
2 uncooked Pie Shells

Pie ready for baking.

Mix cornstarch and sugar together, add pineapple with juice. Cook in sauce pan over med. heat until mixture is clear & thickened. Be careful not to let it stick to the pan and scorch. Cool for 10 minutes, then pour in unbaked pie shell. Put 4 or 5 pats of margarine on top of pineapple, put second pie crust on then seal. Brush top crust with milk and sprinkle with sugar. Bake at 425 for approx. 30 minutes. You may need to cover the edges of the crust with foil so they don’t overcook.


Spicy Pretzels

Bag or container of Pretzels
3/4 C oil
1/2 tea. lemon pepper
1/2 tea. garlic powder
2 tea. cheyenne
packet of Ranch seasoning

Combine all ingredients and pour over pretzels. Enjoy!

And a new one this year…

Gooey Butter Cookies

1- 8oz. pkg. cream cheese (@ room temp)
1 stick butter (@ room temp)
1 egg
1 tea. vanilla extract
1- 18z box moist chocolate or yellow cake mix
Confectioners sugar, for dusting

In a large bowl, with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla. Beat in the cake mix next until all is smooth.
Cover and refrigerate for 2 hours to firm up so that you can roll into balls. Roll the chilled batter into tbl size balls and then roll in sugar. Place on an ungreased cookie sheet and bake
for 12 min @ 300. The cookies will remain soft and gooey. Cool completely and sprinkle with more sugar.

Merry Christmas & Happy Cooking Ya’ll!