Nicole's Favorite Recipes



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Firecracker Krispies

Posted by Nicole Mason on June 30, 2017 at 11:05 PM Comments comments (0)

Everyone is sure to love these Krispy Patriotic truffles!

3 TB salted butter

1 bag regular marshmallows

6 cups Rice Krispy Cereal (i used red white nd blue edtion)

16 oz white chocolate bark


1. Melt buttr and marshmallows in saucepan, continue stirring, melt until only a few small lumps remain

2. remove from heat, gently stir in cereal

3. Allow to cool slightly, roll into balls and place on wax paper (add some butter to hands to prevent sticking)

4. Insert toothpicks in each, melt chocolate according to package directions

5. Dip each krispy in chocolate, tap off excess, place on wax paper (immediately remove toothpick)

6. Top with sprinkles while chocolate is still wet

Happy 4th!

Dreamy Pudding Layer Cake

Posted by Nicole Mason on June 29, 2017 at 8:50 PM Comments comments (0)

Crust - 

1 package double stuffed oreos (crushed in food processor)

6 TB melted butter

Cream Cheese Layer -

8 oz cream cheese (room temp)

1 - 1/4 cup powdered sugar

1 8oz tub cool whip (thawed in refrigerator)

Hersheys caramel sauce

Pudding Layer - 

1 large box (5oz) instant chocolate pudding

3 cups milk

Top Layer - 

8 oz tub cool whip (thawed in refrigerator

1/4 cup crushed Oreos

Hersheys caramel sauce

1. Combine Oreo crumbs (reserve 1/4 cup for topping) and melted butter with fork, press firmly into cake pan

2. Refrigerate white preparing next layer

3.  In electric mixer beat cream cheese until smooth, gradually beat in powdered sugar and then cool whip

4. Spread evenly over Oreo crust layer, drizzle with caramel, refrigerate while making pudding

5. Whisk together pudding mix and milk, refigerate until thick and spread over cream cheese layer

6. Spread last tub of cool whip over pudding, top with crushed Oreos and caramel drizzle

7. Refrigerate 3 hours or overnight for a perfect summer treat!

Creamy Asiago Chicken and Mushrooms

Posted by Nicole Mason on March 31, 2017 at 8:05 PM Comments comments (0)

One of my favorites!

1 pound thinly sliced chicken breasts

1/2 cup flour

3 TB butter

2 TB olive oil

1 teaspoon onion powder

1 teaspoon minced garlic

8 oz package sliced mushrooms

1 cup chicken broth

1/2 cup heavy cream

3/4 cup shredded asiago cheese

dash of salt and pepper

1. Coat chicken in flour

2. In a large skillet, heat butter and 1 TB olive oil

3. Add chickn, saute until brown on each side (3-5 min per side), remove from pan and set aside

4. In same hot skillet, add te other TB olive oil, onion powder, garlic, and mushrooms, saute until mushrooms are soft and begin to brown

5. Add chicken broth to skillet, scraping bottom of pan and stirring well, add chicken back to skillet

6. Bring to a boil, reduce heat and cover, simmer 15 minutes

7. Remove chicken once again and set aside, add cream to skillet and heat through

8. Add in asiago cheese, stir constantly over low heat until cheese melts

9. Continue cooking until sauce has thickened, stir in chicken

10. Top with salt, pepper and asiago

Soft Sugared Peanut Butter Cookies

Posted by Nicole Mason on March 28, 2017 at 8:40 PM Comments comments (0)

2/3 cup creamy peanut butter

1 stick butter (room temp)

1/2 cup packed brown sugar

1/4 cup sugar (plus more for rolling)

1 egg

1 teaspoon vanilla

1 - 1/2 cup flour

1/2 teaspoon baking soda

few dashes of salt

1. Preheat oven to 375 degrees, line baking sheets with parchment paper

2. Using an electric mixer, beat peanut butter, butter and sugars until light and fluffy

3. Add egg and vanilla, mix until combined

4. Add remainder of ingredients and mix until smooth

5. Roll into balls, then roll in sugar until covered

6. Bake 10 minutes, remove from cookie sheet and cool 5-10 minutes

Cinnamon Roll Pancakes

Posted by Nicole Mason on March 14, 2017 at 9:20 PM Comments comments (0)


 photo FF3F7672-6860-48AF-B00F-E9BA9BAD1CD1_zpsuz4e18rl.jpg

1 tube large Pillsbury cinnamon rolls

parchment paper

1/4 cup maple syrup

1 teaspoon water

1. Remove cinnamon rolls gently from tube (not to lose any cinnamon filling)

2. Smash each cinnamon roll between parchment paper until flat

3. Spray skillet with cooking spray, keep on low - medium heat

4. Cook cinnamon roll on low 5-6 minutes per side until middle is cooked through

5. Whisk frosting (included with cinnamon rolls), water, and syrup together until smooth

6. Drizzle over rolls for some beautiful pancakes! (well sort of!)

Banana Cream Pie Cookies

Posted by Nicole Mason on December 17, 2016 at 6:40 PM Comments comments (1)


2 sticks butter (room temp)

3/4 cup light brown sugar

1/4 cup granulated sugar

1 (3.4) oz package instant banana pudding (i use the new simply jell-o made with real bananas - in a pouch)

2 eggs

1 teaspoon vanilla extract

2-1/2 cups flour

1 teaspoon baking soda

1-1/2 cups crushed vanilla wafer cookies (small chunks not powder)

1-1/4 cups Ghirardelli white chocolate chips

1. Preheat oven to 350 degrees

2. Line a cookie sheet with parchment paper, set aside

3. Using a mixer, beat together butter and sugars until creamy

4. Add pudding mix, eggs, and vanilla, continue beating 

5. Stir in flour and baking soda until moist, then beat with mixer until smooth

6. With a spoon, fold in cookie pieces and chocolate chips until evenly distributed

7. Drop cookie dough onto prepared baking sheet, bake 10-12 minutes until edges begin to brown

8. Slide parchment onto counter and cool

*Cookies will look soft when coming out of oven, but they will firm up perfectly after 10-15 minutes

Simple Holiday Pie Pops

Posted by Nicole Mason on November 28, 2016 at 9:55 PM Comments comments (0)

2 packages refrigerated pie crusts - each comes with 2 crusts

1 can / jar pie filling of your choice (i used peach-cherry)

1 egg yolk

1 teaspoon milk

sugar for topping


1. Preheat oven to 350 degrees

2. Unroll pie crusts

3. Line cookie sheets with parchment paper

4. Using a circular cookie cutter, cut out as many circles as you can on each pie crust

5. Put a stick firmly in center of half of the pie circles

6. Spoon a small amount of filling in center, lay pie crust circle on top, press down edges with fingers

7. Using the end of one of the sticks, seal around entire pie, once sealed make 3 small slits with knife on top of pie for venilation

8. Combine egg yolk and milk, brush top of each pie, sprinkle with sugar

9. Bake 25-30 minutes until brown

White Chocolate Strawberry Pudding Cake

Posted by Nicole Mason on November 28, 2016 at 8:40 PM Comments comments (0)

All 3 kids I nanny for request this for their Birthday cake. Trust us, you wont make it just once!

*This recipe requires no baking

*For best results, prepare the night before

8 oz cream cheese (room temp)

2 (3.4 oz) packages vanilla instant pudding

2 - 1/2 cups milk

12 oz cool whip (thawed)

1 container fresh strawberries (sliced)

3 oz white baking chocolate

1. Beat cream cheese and dry pudding mixes until blended (I use electric mixer)

2. Gradually beat in milk (1/2 cup at a time)

3. Gently stir in cool whip (reserving 1 cup)

4. Spread the 1 cup of cool whip evenly on the bottom of a 9x13 cake pan

5. Break each graham cracker in half (squares) and layer across cake pan

6. Spread a layer of pudding mixture over graham crackers, top with sliced strawberries

7. Place another layer of graham crackers over berries, then pudding mixture, then berries again

8. Repeat above step one more time

9. Refrigerate 6 hours - overnight (I prefer overnight) The longer it sits the better it gets!

10. Just before serving, melt white chocolate and drizzle over dessert - I use a zip lock bag with corner cut off 

I'm drooling!

Spicy Sausage Flatbread with Blue Cheese

Posted by Nicole Mason on November 27, 2016 at 8:10 PM Comments comments (0)


Cheap. Easy. Delicious. You should make this :)

3 TB butter

2 medium onions, chopped

dash of salt and pepper

20 oz spicy italian sausage (ground, or squeezed out of casings)

flatbread / pizza crust (already cooked)

4 oz crumbled blue cheese

1. Preheat oven to 450 degrees

2. In a large skillet melt butter, add onions

3. Saute onions until carmelized, about 10 minutes

4. Add sausage, salt and pepper

5. Continue to stir / saute until sausage is brown and cooked through (make sure to chop any large chunks)

6. Place pizza crust on cookie sheet, top with sausage mixture, sprinkle with blue cheese

7. Bake 7-10 minutes until cheese starts to brown

Loaded Potato Cups

Posted by Nicole Mason on November 27, 2016 at 6:25 PM Comments comments (0)

Mashed Potatoes -

4 large potatoes (fully cooked)

3 TB butter (room temp)

3/4 cup milk

1/2 cup sour cream

salt and pepper to taste

1/4 cup parmesan cheese

1 teaspoon garlic powder

1/4 cup chopped fresh chives 

1/4 cup bacon (cooked and crumbled)

1. Preheat oven to 400 degrees, spray muffin pan

2. Combine all mashed potato ingredients

3. Fill muffin cups evenly with potato mixture

4. Make hole in center of each mashed potato cup

Filling / Topping -

1 cup cheddar cheese

sour cream



1. Add shredded cheddar to center hole of each cup

2. Bake 30-35 minutes until edges are brown and crispy

3. Top with dollop of sour cream, bacon and chives, ENJOY!

Circus Animal Truffles

Posted by Nicole Mason on November 27, 2016 at 6:15 PM Comments comments (0)

4 oz. cream cheese (room temperature)

16 oz almond bark (white chocolate)

colored sprinkles


1. Crush cookies well in food processor (or crush in plastic bag)

2. Combine cookie crumbs and cream cheese in electric mixer until forms a ball, stir in 2 teaspoons colored sprinkles

3. Roll into balls (I use melon baller) and place on a cookie sheet

4. Put a toothpick in the center of each ball and freeze 1 hour

5. Melt almond bark according to package directions stirring frequently (do not microwave too long or chocolate will burn!)

6. Twist each ball off frozen cookie sheet (do not grab it by toothpick or it will come out)

7. Dip balls in chocolate completely (tap to remove excess chocolate) and place on wax paper

8. Spin toothpicks out when chocolate is slightly hardened

9. Cover toothpick holes with almond bark and garnish with sprinkles

Blood Spatter Cookies

Posted by Nicole Mason on November 21, 2016 at 9:05 PM Comments comments (0)


If you really want to freak out your guests, make these!

Cookies - 

3 sticks butter (room temp)

2 cups sugar

4 eggs

1/2 teaspoon vanilla extract

 1 teaspoon almond extract

5 cups four

 2 teaspoons baking powder

1 teaspoon salt

extra flour for dusting


1. Preheat oven to 400 degrees

2. In electric mixer, cream butter and sugar until light and fluffy

3. On low speed blend in eggs and extracts

4. Slowly mix in the dry ingredients until combined

5, Refrigerate 30 minutes

6. Flour large surface and rolling pin

7, Roll out dough to desired thickness (using flour when sticky) and cookie cutters of choice

8, Place on ungreased cookie sheet, bake 7 minutes

9. Quickly remove from cookie sheet and let cool

10. Frost cookies with royal icing - recipe below


Royal Icing - 

You must make two separate icings for frosting each cookie

 *Some powdered sugar brand have a different consistency so you can adjust milk levels if too thick / thin

 Outline Icing -

1 cup powdered sugar

 1 TB milk

1 TB light corn syrup 


1. Stir until creamy

2. Using baking squeeze bottle, outline cookie

 3. Let dry 15 minutes before using flood icing

 Flood Icing -

2 cups powdered sugar

2 TB milk

2 TB light corn syrup

1/2 teaspoon almond extract

1. Stir until creamy

2. Using baking squeeze bottle, fill cookie (be sure to stay inside the outline to avoid leaking)

3. Let dry 1 hour

To Splatter Cookies - 

Rubber glove

10 - 20 drops red food coloring

1/2 cup water

1. Lay newspaper or plastic on table, put on rubber glove

2. Put cookies side by side on large cookie sheet

3. Stir together water and food coloring

4. Dip fingers (with rubber glove) into food coloring and splatter/flick over cookies until you are happy with the design of your blood spatter




Monster Punch

Posted by Nicole Mason on November 21, 2016 at 7:50 PM Comments comments (0)


Spooktacular drink for kids (or adults), you know you want some!

2 liters Sprite or 7up

6 oz frozen lemonade (thawed)

1 quart lime sherbert

1 package plastic eyeballs (optional)

1. In a large punch bowl add sprite, 1/2 can of frozen lemonade, and sherbert

2. Mix well (sherbert will be clumpy until it thaws into punch)

3. Add eyeballs for a spooky good time!

Twix Dessert Salad

Posted by Nicole Mason on June 13, 2016 at 1:15 AM Comments comments (0)

Delicious summertime party dessert for a crowd! *Great for friends and family with nut allergies

1 small box vanilla instant pudding

1/4 cup milk

16 oz cool whip topping

1-1/2 packages Twix bites (halved)

4 Granny Smith apples (diced)

Hersheys caramel sundae sauce (thin kind in bottle) -optional

1. In a large bowl combine pudding and 1/4 cup milk (not the full amount shown on package)

2. Stir in tub of whipping cream

3. Add Twix bites (cut each bite in half) and apples to pudding mixture until combined

4. Refrigerate 30 minutes, drizzle with caramel sauce just before serving

Basil Pesto Hash Browns

Posted by Nicole Mason on June 12, 2016 at 3:25 AM Comments comments (0)

30 oz bag frozen hash browns

5 TB butter

salt and pepper

1-2 TB pesto

1. In a large skillet melt 3 TB butter

2. Add hash browns, spread evenly in pan and cook on medium heat 8-10 minutes (do not stir)

3. Usin a large spatula flip hashbrowns

4. Drizzle with remaining 2 TB butter, salt, and pepper

5. Cook additional 8-10 minutes, remove from pan and place in large bowl

6. Toss hash browns gently with pesto 

7. Return to pan, cook to crisp about 3-5 more minutes per side

Chicken Chive Lasagna Roll Ups

Posted by Nicole Mason on June 12, 2016 at 2:30 AM Comments comments (0)

Light Summertime Lasagna!

8 lasagna noodles

8 oz Chive and onion

1/4 cup milk

1/4 cup shredded parmesan 

1/4 cup shredded mozzarella 

1-1/2 cups chopped cooked chicken

6-8 oz frozen chopped broccoli (thawed and drained)

salt and pepper to taste

16 oz marinara sauce

1. Preheat oven to 350 degrees

2. Cook lasagna according to package directions, drain

3. Cut noodles in half, set aside

4. In electric mixer beat cream cheese 30 seconds, add milk and beat until smooth

5. Stir in cheeses

6. For filling- In a separate bowl add chicken, broccoli, salt, pepper and 1 cup white sauce

7. In a baking dish spread half the marinara on bottom of pan

8. Add a spoonful of filling to the end of each noodle, roll up and place in pan

9. Spoon remaining marinara sauce over roll ups

10. Spoon remaining white sauce over roll ups (optional)

Campfire Cups

Posted by Nicole Mason on May 27, 2016 at 11:45 AM Comments comments (0)


Dirt cups with a twist...So ready for summer!


1 box honey grahams

5 oz box instant chocolate pudding (large one)

3 cups milk

8 oz cool whip

jar of mini topping marshmallows


1. Crush entire box of graham crackers in food processor, set aside

2. Whisk pudding and milk for 2 minutes, refrigerate 5 minutes

3. Add cool whip to pudding, whisk until smooth

4. Stir 1 cup graham cracker crumbs into pudding mixture

5. Starting with pudding, layer your cups as follows-

pudding, graham, marshmallows, pudding, graham

*Make sure your graham layers are thinner than pudding layers (so it isn't too dry)

6. Refrigerate 30 minutes, enjoy your smores in a cup!


Strawberry Cream Biscuits

Posted by Nicole Mason on May 27, 2016 at 11:30 AM Comments comments (0)


2 cups flour

2 teaspoons baking powder

2 TB sugar

dash of salt

1/2 teaspoon vanilla

1 cup diced strawberries

1-1/2 cups whipping cream

cool whip / whipped cream (optional topping)


1. Preheat oven to 425 degrees

2. In a large bowl mix flour, baking powder, sugar and salt

3. Fold in the strawberries

4. Add vanilla to whipping cream mixture, stir into batter until moistened (do not over mix!)

5. Spread dough onto a greased cookie sheet, forming a loaf about 1 inch high

6. Bake 10 minutes, then pre-cut into squares

7. Put back in oven to bake an additional 6-10 minutes  

8. Let cool 5 minutes, top biscuits with some whipped cream or cool whip before serving

Simple Sloppy Joe Potatoes

Posted by Nicole Mason on May 27, 2016 at 2:05 AM Comments comments (0)


1 lb ground beef

1 small can Manwich

several dashes of salt and pepper

4 large potatoes

sour cream (optional)

1. Pierce potatoes with fork

2. Wrap each in wet paper towel

3. Micowave individually for 3 minutes per side (6 total)

4. While potatoes are cooking, brown ground beef in large skillet, drain fat

5, Stir in Manwich mixture

6. Cut each potato in half, top with salt, pepper, sloppy joe mixture and sour cream

Cheeseburger Stuffed Mushrooms

Posted by Nicole Mason on May 23, 2016 at 9:20 PM Comments comments (0)

12-24 baby bella mushrooms

1 TB butter

1 lb ground beef

1 small onion (chopped)

4 TB cream cheese

2 teaspoons Worcestershire

2 TB ketchup

1 TB mustard

Salt and pepper to taste

8-10 sliced cherry tomatoes

Few pinches shredded cheddar

Few pinches shredded lettuce

1. Preheat oven to 350 degrees

2. Clean mushrooms and remove stems

3. In a medium skillet sauté onion in butter for 2-3 minutes

4. Add ground beef to skillet with onions, cook until brown

5. Drain grease

6. Stir in cream cheese until melted

7. Add Worcestershire, ketchup, mustard, salt and pepper

8. Fill each mushroom cap with burger mixture

9. Place on cookie sheet, bake 10 minutes

10. Remove from oven, top with cheese, bake additional 10 minutes

11. Once mushrooms are cooked garnish with shredded lettuce and tomato slice