Nicole's Favorite Recipes



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!

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

Pesto Pasta Salad

Posted by Nicole Mason on June 8, 2015 at 9:10 PM Comments comments (0)

Super Summer Side Dish! Say that 3x fast...

8 oz pesto

2 teaspoons olive oil

1 teaspoon minced garlic

several dashes of salt and pepper

1 pound cooked pasta (drained, rinsed and cooled)

1/2 cup shredded Parmesan cheese

6 oz fresh mozzarella (cubed)

8 oz cherry tomatoes (halved)

1. In a small bowl stir together pesto, olive oil, garlic, salt and pepper

2. Add pesto mixture to pasta in a large bowl, stir to coat

3. Toss pasta with remaining ingredients, add more salt if necessary

4. This dish is party ready! Keep refrigerated

Chicken Pot Pie Soup

Posted by Nicole Mason on June 5, 2015 at 11:50 PM Comments comments (0)

2 TB butter

1- 1/2 cups chopped celery / carrot

1/2 onion chopped

1 teaspoon minced garlic

2 cups egg noodles

4 cups chicken broth

1 - 1/2 cups cooked chicken (cubed)

1/4 teaspoon seasoned salt

pepper to taste

1 TB flour

1/2 cup frozen peas

1/2 cup light cream

1. In a large saucepan melt butter and add celery, carrot, onion and garlic

2. Sauté 10 minutes until tender

3. Stir in broth, chicken, noodles and seasoning, bring to a boil

4. Reduce heat and simmer covered 10-15 minutes until noodles are tender

5. In a small bowl whisk together cream and flour, add to pot

6. Add peas and simmer uncovered 5-10 more minutes until broth has thickened

*Can serve with warm biscuits, yummy!

Parmesan Crusted Asparagus

Posted by Nicole Mason on April 10, 2015 at 3:30 PM Comments comments (0)

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Roasted Garlic Dipping Sauce (prepare first) -

1 head of garlic

1 TB olive oil

3/4 cup real mayonnaise

1 teaspoon lemon juice

few dashes salt and pepper

1. Preheat oven to 400 degrees

2. Slice off the top 1/3 of the garlic (do not discard)

3. Place bottom half of garlic on large piece of foil, drizzle with olive oil and replace top

4. Crumple foil around garlic to create a sealed packet, bake 30-35 minutes until soft

5. Squeeze 10-15 cloves into medium bowl, mash well with the back of a wooden spoon or whisk 

6. Stir in remainder of ingredients, refrigerate 

Parmesan Crusted Asparagus -

1 bunch asparagus (washed, white ends trimmed)

2 eggs

1 TB mayonnaise

1-1/2 cups panko bread crumbs

1/2 cup Parmesan cheese

few dashes salt and pepper

1. Reduce oven to 375 degrees

2. Line a large baking sheet with parchment paper

3. Prepare 2 bowls - Bowl 1 whisk together eggs and mayonnaise, Bowl 2 combine bread crumbs and cheese

4. Dip each asparagus in the egg mixture until fully coated, then cover in breadcrumb mixture

5. Place each asparagus on the pan leaving some space between each spear, sprinkle breadcrumb mixture over any bare spots

6. Spray asparagus lightly with cooking oil, bake for 25 minutes or until breading starts to brown

7. Serve with roasted garlic dipping sauce (recipe above)

Zuppa Toscana

Posted by Nicole Mason on April 6, 2015 at 9:40 PM Comments comments (0)

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Just like at Olive Garden!

1 pound ground Italian sausage

2 russet potatoes (peeled and sliced into wedges)

1 TB minced garlic

1 large white onion (chopped)

4 cups chicken broth

1-1/2 cups fresh spinach (chopped)

1 cup heavy cream

6 slices bacon (cooked and crumbled)

salt and pepper to taste

1. In a large pot, bring chicken broth to a boil, add potatoes and continue boiling on low heat until potatoes are soft (10-15 minutes)

2. In a large skillet sauté onions and Italian sausage until sausage is brown and onions are tender, drain fat

3. Add minced garlic, salt pepper and spinach to sausage mixture, cook 3-5 minutes until spinach is soft and wilted

4. Stir sausage mixture into broth, add heavy cream and crumbled bacon

5. Cook additional 5 minutes until soup is heated through, mash a few potatoes with wooden spoon to thicken the broth

Spicy Chili Baked Potatoes

Posted by Nicole Mason on January 25, 2015 at 4:00 PM Comments comments (0)

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4 baking potatoes

1-1/2 TB olive oil

1 TB chili powder

1 - 4oz can green chilis

1 - 14 oz can black beans (rinsed and drained)

1/4 cup water

several dashes salt and pepper

shredded chihuahua cheese

sour cream

sliced avocados

1. Preheat oven to 450 degrees

2. Wrap potatoes in foil and bake for 90 minutes

3. When potatoes are almost done, prepare chili

4. In a medium skillet stir together oil and chili powder to make a paste, cook 5 minutes

5. Add salt, pepper, green chilis, beans and water, continue to stir 5-10 minutes until thickened

6. Remove potatoes from the oven, slice and top with chili, cheese, sour cream and avocado

Rolls with Roasted Garlic

Posted by Nicole Mason on November 9, 2014 at 12:55 AM Comments comments (0)

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Warning: This will fill your house with the most delicious aroma!


olive oil

3 heads garlic


salt and pepper

8-10 rolls of your choice


1. Preheat oven to 400 degrees

2. Peel paper off of garlic heads, trim the top 1/4 off to expose cloves

3. Drizzle each head with olive oil (making sure it seeps into the cloves)

4. Cover with foil, bake for 1 hour

5. Bake rolls according to package directions

6. Cut rolls in half, spread each half with butter and 1 garlic clove, top with salt and pepper



Easy Cheesy Garden Veggie Dip

Posted by Nicole Mason on September 21, 2014 at 10:15 PM Comments comments (0)

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16 oz garden vegetable cream cheese (2 tubs)

1/4 cup real mayonnaise

1 cup fancy shredded sharp cheddar cheese

crackers for dipping (wheat thins, ritz, etc)


1. Stir cream cheese and mayonnaise until smooth

2. Stir in cheddar cheese

3. Refrigerate, serve with crackers


Chicken Taquitos

Posted by Nicole Mason on September 21, 2014 at 9:55 PM Comments comments (0)

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You can't go wrong with these delicious roll-ups! They make for a fabulous appetizer, lunch, dinner, or late night snack


6 oz cream cheese (softened)

1/2 cup green salsa, extra for dipping sauce (I love taco bell salsa verde - at most grocery stores)

1 teaspoon cumin

1 teaspoon onion powder

2 teaspoonschili powder

1 teaspoon minced garlic

few dashes salt and pepper

1/4 cup chopped green onions

4 cups shredded cooked chicken (I use a pre-cooked rotisserie)

2 cups shredded colby jack cheese

small fajita tortillas


1. Preheat oven to 425 degrees

2. In a medium bowl, combine the cream cheese, salsa and spices, stir until smooth

3. Add the green onions, chicken and cheese, stir until combined

4. Using your hands, place a small amount of chicken mixture across the center of each tortilla

5. Tightly roll up tortillas and place on a greased cookie sheet seam side down (leave space in between each tortilla)

6. Lightly spray tops of tortillas with cooking spray

7. Bake 15 minutes until crisp

8. Use the extra salsa verde for a delicios dipping sauce!


Spicy Volcano Rolls

Posted by Nicole Mason on August 22, 2014 at 12:15 PM Comments comments (0)

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Rolls -

1 - 1/2 cups uncooked sushi rice (Nashiki)

1/2 lb small cooked shrimp

4 imitation crab sticks

2 TB volcano sauce (recipe below)

3 roasted seaweed squares


Volcano sauce (whisk together all ingredients until creamy) 

1 cup light mayonnaise

2 TB Sriracha hot chili sauce

1 teaspoon sesame oil

2 TB water


Crunchy topping (toss all ingredients together with hands)

1/2 cup panko breadcrumbs (Japenese style)

1 teaspoon sesame oil

few dashes of salt

few dashes of garlic powder



1. Rinse rice 2-3 times in sink, drain

2. Using rice cooker, combine rice and 1 - 3/4 cups water in pot, begin cooking (rice cooker will do the work for you)

3. While rice is cooking, prepare volcano sauce and crunchy topping

4. For the sushi filling, start by pulsing shrimp and crab together in food processer (until they are small chunks)

5. Stir 2 TB volcano sauce into shrimp and crab mixture, set aside

6. When rice is done, let stand 5-10 minutes in pot, then pour into a bowl to cool further

7. Using your hands, press rice onto seaweed square, covering completely and evenly

8. Spoon filling in a strip across the middle of the seaweed, tightly roll up sushi gently squeezing as you roll

9. Push the roll down firmly when finished (flap underneath)

10. Cut roll with a sharp knife into about 10 pieces, repeat with other 2 rolls

11. Turn oven to 350 degrees and line a baking sheet with foil

12. Place rolls on baking sheet (touching eachother in a square/rectangle)

13. Top each roll with crunchy topping, bake for 10 minutes, and drizzle with volcano sauce!


Crock Pot Mac 'N' Cheese

Posted by Nicole Mason on August 17, 2014 at 11:05 AM Comments comments (0)

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No work, no mess, and oh so creamyyy!


1 lb block Velveeta cheese (cubed)

2 TB butter

1 can evaporated milk

1 - 1/2 cups 2% milk

several dashes of salt

4 cups uncooked pasta (cooked according to package directions)


1. Add all ingredients to crock pot except for noodles, cook on high for 1 hour

2. Stir cheese until smooth, add noodles

3. Continue cooking on high for 1-1/2 - 2 more hours (stir a few times in between)

4. Customize with any add ins that you like!


Add-ins -

crumbled bacon

sliced chicken breast

diced tomatoes

chopped mushrooms


cubed ham

Crab Cakes With Spicy Garlic Aoli

Posted by Nicole Mason on July 9, 2014 at 9:30 PM Comments comments (0)

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Crab Cakes -

16 oz container lump crab meat

1 egg

1/2 cup light mayonnaise

1/2 cup bread crumbs

1 - 1/2 teaspoons Old Bay seasoning

1/4 teaspoon garlic powder

1 teaspoon dijon mustard

1 teaspoon worcestershire sauce

dash of salt and pepper


1. Set oven to broil

2. In a small bowl gently dump out crab meat, check for any shells (be careful not to break apart the delicious clumps!)

3. In a larger bowl whisk egg, then whisk in the remainder of the ingredients (leaving out the breadcrumbs)

4. Stir in breadcrumbs

5. Carefully stir in crabmeat, tossing until completely coated

6. Form 2-3 inch patties with hands, place on greased cookie sheet

7. Spray tops of patties with cooking spray, broil 10-12 minutes until they have a nice golden crust

7. Use spatula to gently remove crab cakes from cookie sheet, top with spicy garlic aoli (recipe below)


Spicy Garlic Aoli -

1/2 cup light mayo

2 T dijon mustard

3 teaspoons minced garlic

1 teaspoon worcestershire sauce

2 teaspoons sriracha sauce

a few dashes of cayenne pepper for desired heat


1. Stir together all ingredients

2. Spoon onto center of crab cakes



Southwestern Pasta Salad

Posted by Nicole Mason on June 24, 2014 at 1:10 AM Comments comments (0)

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3 poblano peppers (halved and cleaned)

8 fully cooked crispy chicken strips (sliced)

12 oz elbow pasta

8 oz cream cheese (room temperature)

8 oz salsa of your choice (not a sweet salsa)

1/2 teaspoon garlic powder

1-1/2 teaspoons cumin

salt and pepper to taste

1 avocado (chopped into cubes)


1. Preheat oven to 450 degrees

2. Place peppers cut side down on foil on a baking sheet, roast 15 minutes until charred

3. Once cooled, peel off skin, chop and set aside

4. Cook noodles according to package directions, rince/drain with cold water and set aside

5. In an electric mixer whip cream cheese about 1 minute, slowly add in salsa and seasonings, continue to blend until combined

6. Stir salsa mixture into noodles until fully coated

7. Toss in peppers, sliced chicken and avocados

8. Refrigerate at least 30 minutes before serving


BLT Pasta Salad

Posted by Nicole Mason on May 28, 2014 at 5:45 PM Comments comments (0)

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You'll be glad you tried this tasty summer pasta salad!


1 lb cooked ziti pasta or any other shape (drained and rinsed with cold water)

7 oz name brand pesto

2 TB olive oil

salt and pepper to taste

35 cherry tomatoes (cut in half)

12 slices cooked bacon (crispy and crumbled)

1/4 cup shaved parmesan


1. In a large bowl, stir together pesto, oil, salt and pepper

2. Add pasta to bowl and toss until coated

3. Stir in tomatoes, bacon and parmesan

4. Refrigerate, serve same day

Jalepino Popper Dip

Posted by Nicole Mason on May 20, 2014 at 10:45 AM Comments comments (0)

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Dip -

16 oz cream cheese (room temperature)

1 cup mayonnaise

7 slices cooked bacon (chopped) *can microwave 2 minutes per side to save time

4 oz of canned chopped jalepinos (can add more for a spicier dip)

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

dippers (I used Ritz crackers and garlic melba toasts)


Topping -

38 Ritz crackers (crushed

3/4 cup shredded parmesan cheese

4 TB melted butter


1. Preheat oven to 350 degrees

2. Stir together all dip ingredients until combined

3. Spread in a glass baking dish or pan

4. In a separate bowl toss together topping ingredients

5. Sprinkle over dip, bake 20 minutes

6. Switch oven to broil, broil 1-3 minutes for a crispy top

7. Serve with crackers, toasts, or bread

Asian Lettuce Wraps

Posted by Nicole Mason on April 7, 2014 at 10:00 PM Comments comments (0)

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Wraps -

1 head lettuce

oil for skillet

1 pound chicken tenderloins (or ground chicken in you can find it)

4 oz water chestnuts (diced)

1 small onion (diced)

1 TB minced garlic

2 TB soy sauce

2 TB brown sugar

1/2 teaspoon rice vinegar

dash of pepper


1. Chop lettuce head in half, separate 6-8 cups and set aside

2. Heat oil in skillet, cook chicken 3-5 minutes on each side until cooked through, set aside to cool

3. Add water chestnuts, onion and garlic to skillet (that chicken was in), saute 5 minutes

4. Dice chicken into small pieces, add to skillet

5. In a bowl whisk together the remainder of the ingredients, add to skillet

6. Stir and saute 5 minutes until fully coated with sauce

7. Spoon evenly into lettuce cups

8. Drizzle with Asian sauce (recipe below)


Drizzle Sauce -

1/4 cup sugar

1/3 cup water

2 TB soy sauce

2 TB rice vinegar

2 TB ketchup

1/2 TB garlic chili sauce (located next to the Sriracha sauce)


1. Whisk together all ingredients

2 Drizzle over lettuce wraps

Snowy Cheese Ball

Posted by Nicole Mason on December 15, 2013 at 9:45 PM Comments comments (0)

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8 oz cream cheese

3 cups shredded extra sharp white cheddar cheese

3 TB heavy cream

1/2 teaspoon salt

1 TB horseradish

1/4 cup Blue Moon beer (or anything but a light beer)

1/2 cup shredded parmesan cheese

parmesan cheese powder (for dusting platter and crackers)


1. Combine cream cheese, white cheddar cheese, heavy cream, salt, and horseradish in a food processor until smooth

2. Add beer and continue processing until creamy

3. Firm in refrigerator 30 minutes

4. Roll into ball, coat with shredded parmesan

5. Serve with pretzels, crackers and melba toasts