Blue Pudding (Ambrosia Salad)

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!

  • 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


  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)

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Russian Tea Cookies

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!!

  • 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


  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.

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Knorr Spinach Dip

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!

  • 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 


  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

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    Walnut Green Beans

    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
    ·         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!!

    • 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

    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*

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    Homemade Mayonnaise (Anne Burrell)

    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!

    • 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

    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

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    Roasted Garlic Compound Butter

    I love to keep compound better in the refrigerator. It comes in handy when I make garlic bread or toasted or when I want a few crackers as snack. It keeps for a few months so it’s something you can keep on hand.

    What’s great about compound butter is you can make it any way you want it. If you like chives, onion, green onion, thyme, basil, or whatever you can add it to your butter.  I have found that the longer the butter sets the better it will taste.  

    If you have ever purchased pre-made compound butter at a specialty store or a deli you know how expensive it is. You are simply paying for the convenience of someone else making it. Make it yourself, customize it the way you like it, and save a lot of money. The big bonus is you know what’s in it!


    • Roasted Garlic Compound Butter
    • 1 stick salted butter (softened)
    • 1 bulb of garlic
    • *any other spices that you want to add*

    Directions for Roasting the Garlic:

    1. Preheat the oven to 400°F.
    2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
    3. Place the garlic heads in a piece of foil. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil.
    4. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
    5. Allow the garlic to cool enough so you can touch it without burning yourself.
    6. Use a small knife cut the skin slightly around each clove. Use a fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. 

    Compound butter directions:

    1. Once your garlic has completely cool add it to the room temperature butter and make sure it is mixed well. 
    2. Once everything is mixed well together scoop the butter onto a piece of wax paper and form the butter into a stick or into the shape that makes you happy. 
    3. Place in a freezer for 30 minutes to set the butter, then refrigerator after and use as needed. 

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    Homemade American Cheese ("Like" Velveeta)

    This recipe really came in handy Thanksgiving afternoon. I realized about 2:30pm I forgot to buy Velveeta cheese for a casserole I was making to have with dinner. ALL of the grocery stores by my house closed at 2:00pm. I am always late!

    I had wanted to try this recipe so the timing of finding this recipe was perfect. I had it saved waiting for the right moment. Who knew? I quickly and I mean quickly made this recipe up. I wasn’t concerned about refrigerating it because it was going to be melted in a casserole anyway, but it was imperative that it get done was.

    Who knew it would be so easy to make your own American cheese? After making this up myself I don’t know that I will ever buy the pre-made/processed cheese again.  In cost alone this is worth making.

    My American cheese loaf turned out fantastic!! Not only did it taste wonder (better than the name brand) but the texture was the same, the melting texture was the same, and it formed into a nice loaf too. I didn’t even have to refrigerate it for it to get hard. It was so fun and so ridiculously easy that it’s crazy!! I swear after I grated the cheese everything was done within minutes.

    This recipe calls for whole milk powder, but I used the regular fat free powdered milk and had no problems with it. I didn’t see that it made a difference.

    • 1 tablespoon water
    • 1½ teaspoons powdered gelatin
    • 12 ounces Colby cheese, shredded
    • 1 tablespoon whole milk powder
    • 1 teaspoon salt
    • ⅛ teaspoon cream of tartar
    • ½ cup plus 2 tablespoons whole milk

    1. Line 5-by 4-inch disposable aluminum loaf pan with plastic wrap, allowing excess to hang over sides. 
    2. Place water in small bowl, sprinkle gelatin over top and let mixture sit for 5 minutes. Pulse cheese, milk powder, salt, and cream of tartar in food processor until combined, about 3 pulses.
    3. Meanwhile, bring milk to boil in small saucepan. Off heat, stir in softened gelatin until dissolved, and transfer mixture to 1-cup liquid measuring cup. With processor running, slowly add hot milk mixture to cheese mixture until smooth, about 1 minute, scraping down bowl as needed. 
    4. Immediately transfer cheese mixture to prepared pan, pressing to compact. Wrap tightly and chill at least 3 hours, or overnight.

    Original Recipe Source

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