Nicole's Favorite Recipes

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Recipes

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

sticks


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


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!

White Christmas Cupcakes

Posted by Nicole Mason on February 21, 2016 at 9:45 PM Comments comments (0)



Cupcakes -

 1-1/2 cups cake flour

 1 teaspoon baking powder

 3/4 cup whole milk

 1 teaspoon vanilla extract

 1/2 teaspoon almond extract

 6 TB unsalted butter (room temperature)

 1 cup sugar

 3 egg whites (room temperature)


1. Preheat oven to 350 degrees

2. Using an electric mixer, beat the butter and sugar until light and fluffy

3. Add baking powder, vanilla, and almond extract, continue beating on low speed

4. Alternate adding flour and milk, set batter aside

5. In separate bowl, use electric mixture to beat egg whites 5 minutes untill stiff (looks like shaving cream)

6. Stir egg whites into batter, fill muffin cups ¾ full

7. Bake 20 minutes, cool at least 15 minutes before frosting


Frosting -

4 oz. white chocolate

5 TB unsalted butter (room temperature)

2 oz. cream cheese (room temperature)

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups powdered sugar


1. Using double boiler, melt white chocolate (stirring until smooth) and set aside

2. In electric mixer beat butter, cream cheese, vanilla and almond extract

3. Add white chocolate to mixture, beat until well blended

4. Add powdered sugar one cup at a time, beat until smooth

5. Frost cupcakes (use piping bag for a fancy look)

6. Top cupcakes with white chocolate discs (any color) or white chocolate shavings

 

Poison Punch

Posted by Nicole Mason on February 21, 2016 at 9:25 PM Comments comments (0)



Spooktacular drink for a Halloween party!


46 oz container grape raspberry juice (V8 fusion)

4 cups fruit punch

6 cups ginger ale

4 cups cherry Dr, Pepper


1. In a large punch bowl stir together all ingredients, serve!

*Optional - Fill latex glove with water (tie off at end) and freeze 2-4 hours before making punch

Springtime Dirt Cups

Posted by Nicole Mason on April 6, 2015 at 10:10 PM Comments comments (0)

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These are an Easter must!


1 package regular Oreos

5 oz box chocolate pudding (large one)

3 cups milk

8 oz Cool Whip

1 cup shredded coconut (dyed green)

robins eggs

Marshmallow peeps


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 shredded coconut, marshmallow peep and robins eggs

7. Refrigerate at least 30 minutes before serving

8. Dig in!

 

White Hot Chocolate

Posted by Nicole Mason on January 4, 2015 at 7:30 PM Comments comments (0)

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Cozy up with this delicious winter treat!


1-1/2 cups Ghirardelli white chocolate chips

1 cup heavy cream

4 cups milk

1/2 teaspoon vanilla

cinnamon for garnish

*for peppermint hot chocolate - replace vanilla with peppermint extract and cinnamon with a candy cane


1. In a saucepan, melt and stir white chocolate chips and heavy cream continuously until chips are melted

2. Stir in milk and vanilla

3. Garnish with cinnamon

Pumpkin Sage Pasta

Posted by Nicole Mason on November 8, 2014 at 11:20 PM Comments comments (0)

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This festive dinner will not disappoint!

 

2 TB olive oil

1 lb ground italian sausage

1 onion (chopped)

1 teaspoon minced garlic

5 sage leaves (torn in 3rds)

2 cups chicken stock

1 cup canned pumpkin

1/2 cup whipping cream

1/4 teaspoon ground nutmeg

salt and pepper to taste

1 lb pasta (cooked and drained)

1/4 cup shredded parmesan cheese

additional parmesan cheese for garnish

 

1. In a large skillet, add oil, sausage and onion

2. Saute 5-10 minutes until sausage is brown and onions are tender

3. Stir in garlic and cook additional minute

4. Begin preparing sauce in a medium skillet - bring chicken stock ans sage leaves to a boil, reduce heat and simmer

5. Whisk in pumpkin, whipping cream, nutmeg, salt and pepper - simmer 5-10 minutes until sauce begins to thicken

6. Pour noodles into sausage skillet, slowly stir sauce into pasta mixture until desired consistency

7. Stir in parmesan cheese, toss over low heat 1-2 minutes

8. Garnish with parmesan cheese

White Chili (Ghost Chili)

Posted by Nicole Mason on November 2, 2014 at 11:20 AM Comments comments (0)

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Such a delicious fall dish!

 

4 cans great northern beans (make sure to drain and rinse!)

2 cans (14.5 oz) chicken broth

2 cans chopped green chilis

1 teaspoon salt

2 teaspoons ground cumin

1 teaspoon white pepper

1/4 teaspoon crushed red pepper

2 teaspoons garlic powder

1 large onion (chopped)

2 TB butter

1 TB minced garlic (with onions)

1-1/2 rotisserie chickens (skin removed and shredded)

16 oz sour cream

3/4 cup whipping cream

1 bag shredded mozzarella cheese (for garnish)

 

1. Combine beans, broth, chilis, and seasoning in a pot and bring to a boil, reduce heat and simmer uncovered 30 minutes

2. Saute onions, butter and minced garlic, add to soup

3. Add shredded chicken to soup

4. Stir in sour cream and whipping cream, heat for 10 additional minutes (until chili is hot again)

5. Top with shredded mozzarella

 

 

Jack-O-Lantern Punch

Posted by Nicole Mason on October 28, 2014 at 10:40 PM Comments comments (0)

 

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This punch makes for a spooktacular gathering!

 

2 liters Sprite or 7up

6 oz frozen orange juice concentrate (1/2 can - thawed)

1 quart orange sherbert

 

1. Add all ingredients to pitcher or punch bowl

2. Stir well (sherbert will still be clumpy) 

3. Serve with green straws and jack-o-lantern decals (optional)

*Although this is an alcohol free punch, it can certainly be added for your party or gathering

 

Slow Cooked Reuben Sandwiches

Posted by Nicole Mason on March 29, 2014 at 3:40 PM Comments comments (0)

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I'm not a huge fan of corned beef, but boy do I love Reuben sandwiches!!

 

2-3 lb cut of corned beef

1/2 TB horseradish 

1 cup sauerkraut (I get mine from the deli)

loaf of marble rye bread

4-6 slices of Swiss cheese

butter

 

1. Place corned beef in crock pot, cover completely with water

2. Stir in horseradish, cook on high 6-8 hours until tender

3. When corned beef is finished, place a skillet on medium heat

4. Butter one side of each slice of bread, add one piece of Swiss cheese for every 2 bread slices

5. Toast on skillet until lightly browned

6. Spread on homemade dressing (recipe below)

7. Stack sandwich with corned beef and sauerkraut

 

Dressing -

1 cup light mayonnaise 

1/3 cup chili sauce (Heinz makes it)

2 TB sour cream

2 TB diced onion

2 TB diced dill pickle 

1 teaspoon horseradish 

1 teaspoon Worcestershire sauce

 

1. Mix all ingredients in a bowl until combined

2. Refrigerate

3. Spread on Reuben sandwiches

 

*St. Patrick's Day dessert idea - Green River Floats 



Cherry Almond Cake Mix Cookies

Posted by Nicole Mason on February 7, 2014 at 7:50 PM Comments comments (0)

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Put a twist on box cake and frosting! You can use any flavor your heart desires :)

 

Cookies -

1 box cherry chip cake mix (Betty Crocker)

2 eggs

1/3 cup oil

 

1. Preheat oven to 350 degrees

2. In a medium bowl mix together cake mix, eggs, and oil until combined (ball will form)

3. Spoon cookies onto greased pan (flatten each with spoon)

4. Bake 7 minutes

5. Let stand 2 minutes, remove from pan

6. Cool completely before frosting (recipe below)

 

Frosting -

1 container valilla frosting

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

2 drops red food coloring

 

1. Stir together all ingredients until smooth

2. Frost cookies (I like to use a piping bag to speed up the process, always looks nicer too)

3. Happy VDay! <3

 

Holly Jolly Punch

Posted by Nicole Mason on December 17, 2013 at 1:40 AM Comments comments (0)

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This delicious punch will disappear!


2 liters Sprite or 7up

6 oz frozen lemonade concentrate (thawed)

1 quart lime sherbert

1 cup fresh cranberries

 

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

2. Stir well (sherbert will still be clumpy)

3. Top with cranberries

4. Have a HOLLY JOLLY time!

*Although this is an alcohol free punch, it can certainly be added for your party or gathering



Snowman Truffles

Posted by Nicole Mason on December 17, 2013 at 1:00 AM Comments comments (0)

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1 package regular Oreos

1 - 8 oz. package cream cheese (room temperature)

16 oz white almond bark

black decorating gel

tube of orange decorating frosting (with tip)

toothpicks


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

2. Combine crushed Oreos and cream cheese in electric mixer until forms a ball (reserve a TB of crushed Oreo for garnish)l

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 (do not 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 let dry

10. Pipe on noses using orange frosting

11. Add eyes and mouth with black decorating gel

12. Enjoy! Just like frosty, you will be a very happy soul :)

Spooky Oreo Truffles

Posted by Nicole Mason on December 15, 2013 at 8:55 PM Comments comments (0)

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1 package regular Oreos

1 - 8 oz. package cream cheese (room temperature)

12 oz white almond bark

1 bag orange chocolate discs (Wilton)

2 oz green chocolate discs (Wilton)

4 oz milk chocolate (or chocolate chips)

toothpicks

 

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

2. Combine crushed Oreos and cream cheese in electric mixer until ball forms

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 chocolates 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 and place on wax paper (tap to remove excess chocolate on all but ghosts)

8. Spin toothpicks out when chocolate is slightly hardened

9. Cover toothpick holes with chocolate

Ghosts - dip in white chocolate, use a candy squeeze bottle to make eyes and mouth with melted milk chocolate

Pumpkins - dip in orange chocolate, pipe on stems with green chocolate

Spiderwebs - dip in white chocolate, draw a bullseye on the top with milk chocolate, drag toothpick down the ball 6x (both chocolates must be soft)

 

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!

Strawberry Santas

Posted by Nicole Mason on January 3, 2013 at 10:40 AM Comments comments (1)

 

Prepare Santas at destination, otherwise it's a Kris Kringle crime scene

 

2 containers strawberries (washed with stems cut off)

1 tub Cool Whip Frosting (new in freezer section)

black decorating gel

star and circle decorating dips

piping bags

 

1. Slice tips off of strawberries (hats)

2. Using the star tip, squirt frosting on large half of strawberry, secure tip on top

3. Using circle tip, pipe balls on hats

4. Use decorating gel for Santa's eyes

Pumpkin Buns

Posted by Nicole Mason on November 12, 2012 at 8:50 PM Comments comments (0)

 

Buns -

2 - 1/2 cups flour (a little extra for counter)

2 TB sugar

1 - 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla

1 - 1/4 cup buttermilk

2 TB melted butter

broken cinnamon sticks (for garnish)

 

Filling -

2 TB softened butter (spread on dough)

1/3 cup sugar

1 TB brown sugar

2 teaspoons pumpkin pie spice

 

1. Prehet oven to 425 and grease 9 inch round cake pan (or 8x8 brownie pan)

2. To make dough, combine dry ingredients in a bowl

3. In a separate bowl, whisk together vanilla, buttermilk, and butter, add to dry ingredients

4. Stir until dough ball is formed

5. On a floured surface, knead 15-20 times and roll out to form a large rectangle

6. Spread with softened butter

7. Combine the remainder of ingredients to make filling, sprinkle evenly over dough rectangle

8. Roll into tight log, pinch ends to seal

9. Slice dough in 8-10 even pieces

10. Arrange in cake pan

11. Bake 15-20 minutes until golden brown

12. Drizzle with pumpkin glaze (recipe below)

13. Insert broken cinnamon sticks to resemble pumpkins!

 

Glaze -

1 - 1/2 cups powdered sugar

1/3 cup canned pumpkin pie filling (Libbys)

1-2 TB milk

 

1. Whisk together all ingredients until smooth

2. Add milk 1 TB at a time until desired consistency

Baked Boo Cheese Mac

Posted by Nicole Mason on November 2, 2012 at 10:00 PM Comments comments (0)

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1 egg

1 cup evaporated milk (or whipping cream)

salt and pepper

1 lb pasta shells

4 TB butter

1 - 1/2 cups shredded parmesan cheese

1 - 1/2 cups shredded white cheddar cheese

2 oz blue cheese (separated)

 

1. Preheat oven to 350 degrees

In a small bowl, whisk together egg, evaporated milk and salt and pepper, set aside

2. In a large pot, bring 2 quarts of water to a boil, add pasta and cook until al dente (fully cooked but still firm)

3. Drain pasta and return to low heat, add butter and stir until melted

4. Add egg mixture, parmesan and cheddar cheeses to pasta, toss until thouroughly combined and cheese has melted completely

5. Stir in 1 oz blue cheese, pour noodles into baking dish

6. Top with remaining blue cheese and sprinkle with breadcrumbs (recipe below)

7. Bake 15 minutes, serve immediately while hot and creamy

 

Breadcrumbs -

1 cup panko breadcrumbs

3 TB butter

 

1. Melt butter in saucepan over low heat

2. Stir in breadcrumbs until fully coated

3. Cook 5 minutes, sprinkle over pasta

White Chocolate Turtles

Posted by Nicole Mason on April 7, 2012 at 9:40 PM Comments comments (0)

 

Perfect for Easter or any gathering! Can substitute white chocolate for dark or milk chocolate turtles

 

about 100 whole pecans (4 per turtle)

2 - 14 oz bags of caramels (unwrapped)

2 - 10 oz bags white chocolate chips

sprinkles (optional)

 

1. Lay out a long strip of wax paper on countertop, arrange 4 pecans for each turtle (making 25 - 30 turles)

2. Put caramels in a large microwave safe bowl and melt for 2 minutes, stir until smooth

3. Pour a generous spoonful of caramel on top of each group of pecans, let cool 5 minutes

4. In a double boiler, melt chocolate chips until smooth (can also melt in microwave using package directions)

5. Spoon chocolate over caramel and smooth with spoon in circular motion

6. Top with sprinkles if desired

7. Let cool 10 minutes, store in air tight container