Recipes

Blue Pudding (Ambrosia Salad)

Nicole




Before I get the obvious questions I will answer this question first…. Why this recipe is called blue pudding…. It’s not blue nor is it pudding! Explain! Well you are right it’s not blue nor is it pudding. I think the recipe is actually what would be called ambrosia salad.

This recipe was made by my great aunt Fern for Christmas when my Mom was a child in the 1950’s and 1960’s my great aunts father called it Blue Pudding and the name stuck. Blue Pudding is the only name this recipe has ever had to my knowledge and my Mom’s knowledge as well.

We had it with our Christmas dinner this year for the first time ever and I fell in LOVE with it. It’s so easy to make and it taste soooo good! I love the creaminess, the texture, and the random flavors and more than anything I love the Christmas colors.
Yummm… excellent!

Ingredients:
  • 2 cups waters
  • 13 large marshmallows
  • 1 small box of lime Jell-O
  • 8 oz. can pineapple chunks drained
  • 4oz package cream cheese (room temperature)
  • ½ pint heavy whipping cream
  • ½ cup walnuts
  • ½ cup maraschino cherries (drained) chopped in half

Directions:

  1. To a large bowl add room temperature cream cheese. Pour boiling water over the cream cheese and mix well (If you have a stand mixer put it to work on this one) Stir until melted (it may still be lumpy but that’s OK) 
  2. Next add marshmallows and allow them to melt also. They may not melt a lot either.
  3. Next add Jell-O to the water/marshmallow mixture and mix well. 
  4. Stir until it begins to cool. Add drained pineapple, cherries, and nuts then mix well. 
  5. Place in the refrigerator until it begins to congeal. 
  6. While the Jell-O is congealing in a separate bowl or in a mixer bowl add heavy whipping cream and begin beating either by hand or using a mixer until the creamy turns into whip cream with stiff peaks.  
  7. Remove Jell-O mixture from the refrigerator and fold in whip cream and refrigerate until it sets to a firm mixture then serve. (About 1 hour)

Check Out Our Online Recipe Book: www.CafeChatterbox.com

Recipes

Russian Tea Cookies

Nicole



I love … Love… LOVE these cookies! They were traditional for Christmas in my husband’s home growing up. They were also something we always had in my house too but instead of Russian tea cookies we called the Mexican wedding cookies. The recipes are exactly the same!  

These cookies are great and easy! Wow so easy! I stuck them in the Kitchen Aid mixer and then !BAM! they were done! I rolled them into little balls baked them and sugared them. Just that easy and oh so good!!

Ingredients:
  • 1 cup butter, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sifted confectioners’ sugar, plus more for rolling cookies
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans or walnuts

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners’ sugar, beating until light and fluffy. 
  3. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
  4. Shape the dough into 1-inch balls and place 2 inches apart on un-greased baking sheets. Bake for 20 minutes, or until edges are very lightly browned. 
  5. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving. 

Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

Original Recipe Source


Check Out Our Online Recipe Book: www.CafeChatterbox.com

Recipes

Knorr Spinach Dip

Nicole


Spinach dip is one of my favorite dips to have during the holiday season we always have it on Christmas Eve and New Year’s Eve. I rarely make it any other time of year. Why… no idea! I guess it’s just the holiday’s that make me crave it.  I was think today it would be excellent in a wrap.

If you don’t like spinach don’t let that stop you from making it because to be honest with you… you can’t even taste the spinach. It’s an excellent dip that goes a long way for a group but it’s also inexpensive and very tasty. I grew up on this dip and now my family is growing up on it too. Enjoy!

Ingredients:
  • 1 (10 ounce) package baby spinach, chopped or 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (16 ounce) container sour cream
  • 1 cup mayonnaise
  • 1 (8 ounce) package vegetable soup mix
  • 1 (8 ounce) can water chestnuts, drained and chopped 

Directions:

  1. Combine all ingredients in a bowl. 
  2. Cover and chill in the refrigerator at least 2 hours over night would be best.

MAKES 4 cups dip.

    Original Recipe Source

    Print Friendly and PDF
    Check Out Our Online Recipe Book: www.CafeChatterbox.com

    Recipes

    Walnut Green Beans

    Nicole



    H-E-B Has a contest going on called H-E-B Holiday Meal Pin to Win Sweepstakes Tell H-E-B what’s on your holiday table this year by entering the H-E-B Holiday Meal Pin to Win Sweepstakes for a chance to win a $1,000 H-E-B Gift Card.Hurry you only have until December 31, 2012.

    How to Enter:

    ·         Register at facebook.com/heb
    ·         Click “Submit & Pin” to pin the contest image to Pinterest
    ·         Re-pin five unique images from our “Holiday Meal Pin to Win” Board
    Here is a great H-E-B recipe we had with our Christmas dinner! It’s a fun, simple recipe that takes the basic green bean and turns it into a gourmet dish. The best part about this side dish is it’s quick and delicious. Don’t forget to enter the H-E-B Pin and Win Contest!!

    Ingredients:
    • 1 pound green beans
    • Salt and pepper to taste
    • 1 tablespoon butter
    • 1 tablespoon walnut or olive oil
    • 1/2 cup coarsely chopped walnuts
    • 2 tablespoons chopped Italian flat leaf parsley

    Directions:
    1. Wash green beans and trim ends.
    2. Bring 2 quarts salted water to boil in a 3-quart pot. Add green beans and cook 3 to 5 minutes or until crisp-tender. Pour into a colander to drain.
    3. Meanwhile, melt butter in a large skillet over medium heat. Add oil. Toast walnuts in butter and oil 2 minutes, stirring often.
    4. Add green beans and parsley; toss to coat. Serve while hot

    Original Recipe Source

    *As required by the Federal Trade Commission: The information and gift packs have been provided by HEB to Colie’s Kitchen at no cost to Colie’s Kitchen, nor is Colie’s Kitchen being paid to endorse this product. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full DisclosurePolicy*

    Check Out Our Online Recipe Book: www.CafeChatterbox.com

    Recipes

    Homemade Mayonnaise (Anne Burrell)

    Nicole

    This recipe is modified for many good reasons. I took the reviews of this recipe and modified it based on what other people had to say. This is an amazing version of mayo. The flavor is better than anything you will get in a jar. You can do so many things with the recipe adding and changing here and there based on your preferences. I suggest just using this as a suggestion and adding the things you love to your own mayo.

    I will give you a tip and it’s a critical tip, take it from me because this was my third try at making this recipe. The first two were a flop. The key to making mayo is adding the oil extremely slow. When I say extremely slow I am meaning ¼ of a teaspoon at a time, then mix and add and mix and so on. If you add the oil too fast your mayo will not come together and you will have wasted time and ingredients. Be patient! You will need them. Once again go slowly with the oil it’s KEY!

    Ingredients:
    • 2 egg yolks
    • 1/8 cup red wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 teaspoon garlic powder
    • Kosher salt
    • 1 cup vegetable oil
    • 1 tablespoon olive oil
    • 1 tablespoon sugar

    Directions:
    1. Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. 
    2. Season with salt, to taste. 
    3. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.

    Original Recipe Source

    Check Out Our Online Recipe Book: www.CafeChatterbox.com