Nicole's Favorite Recipes

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Recipes

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

sprinkles


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!

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




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!

 

Caramel Apple Nachos

Posted by Nicole Mason on November 9, 2014 at 12:05 AM Comments comments (0)

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Dessert in 5 minutes!

 

3-4 granny smith apples (sliced)

mini chocolate chips

4 oz white chocolate (melted according to package directions)

15 caramel squares (melted according to package directions)

 

1. Line up sliced apples on a baking sheet

2. Drizzle with white chocolate and caramel

3.Top with chocolate chips

Candy Corn Rice Krispies Treats

Posted by Nicole Mason on September 23, 2013 at 10:45 AM Comments comments (0)

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7 cups Rice Krispies cereal

6 cups mini marshmallows

4 TB butter

red and yellow food coloring


1. In a large bowl microwave marshmallows and butter 1 minute, stir

2. Divide marshmallow mixture into 3 bowls - 

Bowl 1 - Half the mixture blended with yellow food coloring (dark yellow) stir in 3-1/2 cups cereal

Bowl 2 - A little more than half the remaining marshmallow mixture blended with red/yellow food coloring (dark orange) stir in 2 cups cereal

Bowl 3 - Remainder of the marshmallow mixture, stir in 1 - 1/2 cups cereal

3. Spray cooking spray in a round cheesecake pan (or cake pan) and coat your hands as well

4. Using the yellow cereal mixture first, mold a tight ring on the outermost edge of the pan

5. Keeping the cereal tightly packed, mold the orange ring on the inside of the yellow

6. Fill in the rest of the pan with the white cereal mixture

7. Let cool 30 minutes, slice like a pie (8 slices)

Apple Pie Caramel Apples

Posted by Nicole Mason on September 8, 2013 at 11:00 PM Comments comments (0)

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I had to replicate my favorite gourmet caramel apples from the Rocky Mountain Chocolate Factory, luckily these don't cost $7 an apple!

 

4 green apples

4 popsicle sticks

20 oz unwrapped caramel squares

1 TB water

10 oz white chocolate (or almond bark)

1/4 cup sugar

1/2 teaspoon cinnamon

 

1. Thoroughly wash and dry apples, insert popsicle sticks

2. In a non-stick pan, melt caramels with water on medium heat until smooth (constantly stirring)

3. Pour melted caramel into deep dish or mug

4. Dip apples almost completely in caramel, scrape off bottoms on side of dish

5. Place dipped apples on waxed paper, refrigerate 30 minutes

6. In a small bowl combine cinnamon and sugar

7. Melt white chocolate according to package directions

8. Dip apples in chocolate, scrape bottoms

9. Hold apple on its side, sprinkle with cinnamon sugar

10. Place on waxed paper and refrigerate 30 minutes

11. Slice and enjoy!

Beach Cups

Posted by Nicole Mason on July 16, 2013 at 11:35 PM Comments comments (0)

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Who doesn't love the beach :)

 

1 package golden Oreos

5 oz box vanilla pudding (large one)

3 cups milk

8 oz Cool Whip

chocolate seashells (or beach shaped gummies)

drink umbrellas

 

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

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

3. Add Cool whip to pudding, whisking until smooth

4. Stir one cup of cookie crumbs into pudding mixture

5. Starting with pudding, layer small cups alternating with pudding mixture and cookie crumbs (ending with cookies)

6. Top with umbrellas and seashells

7. Refrigerate 30 minutes and serve!

 

 

Cookies and Cream Dip

Posted by Nicole Mason on July 16, 2013 at 11:00 PM Comments comments (0)

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8 ounces cream cheese (room temperature)

5 oz box Oreo Jell-O pudding

3/4 cup powdered sugar

8 oz cool whip

15-25 crushed Oreos (chunks, not powder)

graham crackers, animal crackers, or vanilla wafers for dipping

 

1. Beat cream cheese in electric mixer 1-2 minutes

2. Add pudding and beat until combined

3. Beat in the cool whip and powdered sugar until creamy (scraping sides of bowl frequently)

4. Stir in Oreos, continue adding until desired amount

5. Serve with graham crackers, animal crackers or vanilla wafers (I used chocolate animal crackers)

 

 

Chocolate Filled Cherries

Posted by Nicole Mason on June 24, 2013 at 3:00 PM Comments comments (0)

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1 bag cherries (rinsed and dried)

1 cup chocolate chips (or 4 oz chocolate bark)

2A frosting tip (for pitting cherries without going through bottom)

ice cube trays

small candy squeeze bottle

 

1. Place cherries upright in each ice cube section

2. To pit cherries, use small end of frosting tip - twist in center of cherry without going through bottom and scoop out pit

2. Melt chocolate according to package directions, pour in squeeze bottle

3. Squirt chocolate into each cherry, refrigerate 5 minutes

 

Funnel Cakes

Posted by Nicole Mason on June 23, 2013 at 9:50 PM Comments comments (0)

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oil for frying

1/3 cup sugar

2 eggs

1/2 teaspoon cinnamon

1 cup + 2 TB milk

2 cups flour

2 TB baking powder

powdered sugar for dusting

 

1. In a small 6x6 saucepan, heat 1 inch of oil on medium heat for 5-8 minutes (pan must be at least 2 inches deep)

2. In a large bowl whisk together sugar, eggs and cinnamon

3. Add milk and continue to whisk

4. Whisk in the remainder of the ingredients until smooth

5. Pour batter in piping bag or ziplock bag, cut tip

6. Squeeze batter into saucepan (I draw a circle, then inside the circle I make a tic tac toe, then fill it in with a few more squirts of batter

7. Fry 15-30 seconds per side for a fluffy cake, 45-60 seconds per side for a crunchy cake (flip with tongs)

8. Dust with powdered sugar

 

White Chocolate Raspberries

Posted by Nicole Mason on June 21, 2013 at 5:40 PM Comments comments (0)

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Hello Summer! Bring on the fresh fruit treats :)

 

2 cartons fresh raspberries (rinsed)

4 oz white chocolate bark

2 ice cube trays

small candy squeeze bottle

 

1. Place 2 raspberries upright in each ice cube section

2. Melt chocolate according to package directions, pour in squeeze bottle

3. Squirt chocolate into each raspberry, refrigerate 5 minutes

4. I suggest doubling the recipe, these disappear in minutes!

 

Dirt Cups

Posted by Nicole Mason on April 27, 2013 at 11:45 AM Comments comments (0)

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Ohhh dirt cups, what's not to love? I definitely used Earth Day as an excuse to indulge!

 

1 package regular Oreos

5 oz box chocolate pudding (large one)

3 cups milk

8 oz Cool Whip

gummy worms

 

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

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

3. Add Cool whip to pudding, whisking until smooth

4. Stir one cup of cookie crumbs into pudding mixture

5. Starting with pudding, layer small cups with pudding mixture and cookie crumbs (ending with cookies)

6. Top with gummy worms

7. Refrigerate 30 minutes

8. Dig in...literally :)

 

PB & J Puppy Chow

Posted by Nicole Mason on April 20, 2013 at 9:00 PM Comments comments (0)

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1 cup white chocolate chips

3 TB butter

1/2 cup peanut butter

1/4 cup strawberry jam

6 cups Rice Chex cereal

1 cup strawberry Nesquik powder

1/2 cup powdered sugar

 

1. In a large bowl add cereal

2. In a separate bowl combine Nesquik and powdered sugar

3. In a double boiler (or saucepan over pot of boiling water) melt chocolate, butter, peanut butter and jam

4. Drizzle over cereal and toss until coated

5. Pour cereal in a large ziplock bag with sugar mixture and toss until coated

6. Store in airtight container

Indoor Smores

Posted by Nicole Mason on September 3, 2012 at 7:00 PM Comments comments (0)

 

Even though summer is coming to an end, you can still enjoy these campfire treats! (which might taste even better)

 

graham cracker squares

Nutella hazelnut spread

Cool Whip topping

 

1. Spread Nutella and Cool Whip on graham crackers

2. That's it!

3. Store in refrigerator

Peanut Butter Pretzel Sandwiches

Posted by Nicole Mason on June 27, 2012 at 11:10 PM Comments comments (0)

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Looks like I've been on a peanut butter kick lately! These are simple to make and pretty similar to the caramel pretzels and chocolate pretzel candies I've posted before...but these might just be my favorite.

 

one bag pretzel snaps (resemble small checker boards)

one bag Reese's miniatures

 

1. Preheat oven to 275 degrees

2. Line baking sheet with parchment paper, arrange 40-50 pretzels (with a Reese's on top of each)

3. Bake for 3 minutes exactly

4. Remove from pan and gently press a pretzel on top of each Reese's (lined up with other pretzel)

5. Refrigerate 20-30 minutes until chocolate is firm

* I prefer to store these in the refrigerator

Parmesan Garlic Tortilla Chips

Posted by Nicole Mason on May 27, 2012 at 1:35 AM Comments comments (0)

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4 flour tortillas

olive oil

garlic salt

powdered parmesan cheese

 

1. Preheat oven to 400 degrees

2. Spread olive oil over each tortilla

3. Sprinkle with garlic salt and parmesan cheese

4. Slice each tortilla in 8 triangles

5. In 2 batches, bake for 8 minutes on a cookie sheet

6. Let cool 10 minutes until crispy

Cake Batter and Brownie Batter Puppy Chow

Posted by Nicole Mason on March 7, 2012 at 7:15 PM Comments comments (0)

 

Cake Batter -

6 cups chex mix cereal

16 oz white almond bark

2 cus funfetti cake mix

2 oz colored sprinkles

 

Brownie Batter -

6 cups chex mix cereal

16 oz chocolate almond bark

2 cups brownie mix

 

Choose one of the above to folow -

1. In a large bowl add cereal

2. Melt chocolate according to package directions

3. Drizzle over cereal and toss to coat

4. Transfer cereal to large ziplock bag and sprinkle with mix (if making the cake batter add sprinkles at this time

5. Shake bag until cereal is coated (may add more mix if needed)

Popcorn Balls

Posted by Nicole Mason on December 26, 2011 at 5:05 PM Comments comments (0)

 

1 bag butter or light butter popcorn

10 oz bag mini marshmallows

5 TB butter

1 TB butter for hands

 

1. In a large microwave safe bowl, melt butter and marshmallows for 2 minutes

2. Stir well, microwave for an additional 30 seconds

3. If you want to dye the popcorn balls, you can add it to the marshmallow mixture now, stir well

4. Poke a few small holes in the bottom of the bag of popcorn to remove any unwanted kernals

5. Add popcorn to marshmallow mixture and gently stir until popcorn is evenly covered

6. Rub butter on hands and roll into balls

7. Place popcorn balls on baking sheet to cool and harden for 5 minutes, makes about 12