Nicole's Favorite Recipes



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!

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

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

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

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)

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

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

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

Tomato Mozzarella Stacks

Posted by Nicole Mason on May 5, 2013 at 10:10 PM Comments comments (0)


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20 oz cherry tomatoes

16 oz fresh mozzarella cheese (pre-cut)

fresh basil



1. To make the stacks - cut tomatos in half, place mozzarella disk and piece of basil in between tomato halves

*To make mozzarella disks, use a cap on a bottle similar to the size of your tomatoes to press out circles (I used a soy sauce cap)

2. Secure stacks with a toothpick

3. If a tomato stack wont stay upright, slice off a small piece of the bottom


Twice Baked Sweet Potatoes

Posted by Nicole Mason on September 24, 2012 at 10:50 PM Comments comments (0)


4 large sweet potatoes (washed)

3 TB butter

1/3 cup brown sugar

1/2 cup marshmallow fluff

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 cup crushed pecans


1. Preheat oven to 350 degrees

2. Wrap potatoes in foil and place in 9 x 13 in. baking dish, bake 90 minutes until soft

3. Remove potatoes from foil and cut in halves (lengthwise)

4. Scoop potatoes out from shell into a large bowl, leaving 1/4 in. for support

5. Whisk potatoes with remainder of ingredients until smooth and creamy, not leaving any chunks (leave pecans aside for garnish)

6. Using a piping bag, fill shells with potato mixture (if you do not have a piping bag you can simply scoop the mixture back into shells with a spoon)

7. Garnish with pecans

8. Arrange shells on large baking dish or cookie sheet, bake for 20 additional minutes

9, This is definately what Fall tastes like :)

Edamame and Mushroom Risotto

Posted by Nicole Mason on December 5, 2010 at 1:40 AM Comments comments (0)

4 T olive oil

8 oz bag sliced mushrooms

1 bag frozen edamame (1 cup beans)

5 cups vegetable broth

1 chopped onion

1 ½ cups arborio rice

¼ teaspoon black pepper

1 cup shredded parmesan cheese


1. Heat 2 T olive oil in a large nonstick skillet over medium heat

2. Add mushrooms, cook 5 min stirring occasionally and set aside

3. Cook edamame according to package directions, drain, cool and remove beans

4. In a medium size saucepan bring broth to a simmer

5. In a large saucepan cook 2 T olive oil and onion for 5 min

6. Stir in rice until coated and heat for 1 min

7. Add broth to rice 1 cup at a time until fully absorbed (should take 20 – 30 min)

8. Add 1 cup edamame to mushrooms and heat for 2 min, add to rice

9. Remove from heat, stir in ½ cup cheese and pepper

10. Divide among bowls and sprinkle with remaining cheese

Blue Cheese Mashed Potatoes

Posted by Nicole Mason on November 29, 2010 at 10:37 PM Comments comments (0)

8 gold potatoes

1 onion (chopped)

2 TB minced garlic

2 TB butter

¼ cup chicken broth

½ cup whipping cream

4 oz blue cheese

salt and pepper to taste


1. In a dutch oven, cover potatoes with water and boil 45 minutes or until tender

2. In a small saucepan, cook onion in garlic and butter until onion is soft

3. Stir in chicken broth, bring to a boil then simmer uncovered for 3 minutes

4. Drain potatoes and mash with potato masher

5. Add chicken broth mixture, salt and pepper

6. Gradually beat in whipping cream with electric mixer

7. Fold in blue cheese

Sweet Potato Casserole

Posted by Nicole Mason on November 28, 2010 at 1:10 AM Comments comments (0)


8-10 sweet potatoes

3/4 cup brown sugar

1/4 cup butter

1 teaspoon vanilla extract

1/2 cup finely chopped pecans

2 cups miniature marshmallows


1. Place sweet potatoes in a dutch oven and cover with cold water

2. Bring to a boil, reduce heat and simmer for 1 hour or until potatoes are tender

3. Drain potatoes, let cool and remove skin (peels off very easy)

4. Place potatoes in a large bowl and mash with all ingredients (except pecans and marshmallows)

5. Stir in pecans and spread mixture into casserole dish or cake pan

6. Top with marshmallows

7. Bake at 375 degrees for 25 min or until golden brown

Greek Garlic Bread

Posted by Nicole Mason on November 27, 2010 at 5:50 PM Comments comments (1)


Attention: To die for!


1 stick butter (softened)

2 teaspoons dried oregano

1/4 teaspoon salt

1 cup mayonnaise

8 chopped green onions

2 teaspoons garlic powder

8 oz can sliced black olives

1 loaf french bread


1. Mix all ingredients together (except olives and bread)

2. Slice french bread open down the middle

3. Spread on a generous amount of mixture, top with olives

4. Bake at 375 degrees for 20 minutes

Southwestern Rice

Posted by Nicole Mason on November 14, 2010 at 8:00 PM Comments comments (0)

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1 red pepper or orange pepper (chopped, use one of each when doubling the recipe)

1 small onion (chopped)

2 cloves garlic

1 TB olive oil

1 (14.5 oz) can chicken broth

1 cup white long grain rice

1/2 teaspoon cumin

1 (4 oz) can green chilis

1/2 cup salsa


1. Saute red pepper, onion, garlic and oil in a pan for 3 min

2. Stir in broth, rice and cumin and bring to a boil

3. Reduce heat, cover and simmer 15 min or until rice is tender

4. Add salsa and green chilis, heat throughout

Twice Baked Potatoes

Posted by Nicole Mason on November 12, 2010 at 11:25 PM Comments comments (0)

8 large baking potatoes

½ cup milk

½ cup sour cream

2 TB butter

2 teaspoons garlic powder

salt and pepper to taste

1 bag shredded cheddar cheese


1. Preheat oven to 350 degrees

2. Pierce skin with a fork 3 times each

3. Bake 1 ½ to 2 hours until potatoes are soft

4. Let potatoes cool, scoop out insides and set aside in bowl

5. Mash with milk, sour cream, butter, garlic powder, salt and pepper

6. Stir in half cup of cheese

7. Stuff mashed mixture into shells and sprinkle top with shredded cheese

8. Place potatoes on baking sheet and bake 15 min at 350 degrees

9. Enjoy!