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Recipes
Popcorn: Cinnamon Bun Popcorn
By NicoleS
Preheat oven to 250 degrees Place popcorn and chopped pecans in a very large bowl and set aside
- 12 C popped popcorn (about 1/2 C kernels)*
- 1 C roughly chopped pecans
- 1 C brown sugar
- 3/4 t cinnamon
- 1/4 C Karo syrup (or honey makes a good substitution)
- 1 stick real butter (1/2 C)
- 1/2 tsp. baking soda
- 1 tsp. vanilla
- 3 squares almond bark
- You can use air popped or microwave popcorn. If using microwave, anything works, but I prefer a “natural” flavor that’s low in butter and salt.
Cinnamon-Caramel Bread Pudding
By NicoleS
Cut bread into 3/4" cubes
- 20 3 1/2" x 3 1/2" slices cinnamon-raisin bread (not ends)
- 12 large eggs
- 2 1/2 cups whole milk
- 2 cups whipping cream, divided
- 1 cup sugar
- 2 Tbsp. vanilla
- 1 1/2 tsp. grated orange peel
- Pinch salt
- 2 Tbsp. powdered sugar
- Caramel sauce
Apple Strudel
By NicoleS
Preheat the oven to 350 degrees F
- Apple Strudel:
- 1/8 cup apple juice or water with dash of vanilla extract
- 1/4 cup golden raisins
- 1 Granny Smith apple, peeled, cored, halved, and thinly sliced
- 1/4 lemon, juiced
- 1 tsp. lemon zest, finely chopped
- 1/4 teaspoon ground cinnamon, plus more for sprinkling
- 1/4 cup brown sugar, packed
- 1/4 cup crushed shortbread cookies, plus more for sprinkling between phyllo sheets
- 1 tablespoon butter, cut into pieces
- 5 sheets phyllo dough from 1 pound package of frozen dough
- 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
- Mulling spice, for sprinkling in between phyllo sheets
- 1 tablespoon granulated sugar
- Confectioners' sugar
- Caramel sauce, purchased
- Glaze:
- 2 cups confectioners' sugar
- 3 1/2 tablespoons milk or evaporated milk
Baked Bell Peppers
By NicoleS
Preheat oven to 375 degrees
- 1 pkg. frozen spinach
- 1 large onion, chopped
- 3 Tbsp. butter
- 3 eggs
- 8 oz. feta cheese
- black pepper, to taste
- 1 cup cottage cheese
- 1/2 cup mozzarella cheese
- 4 bell peppers, sliced in half vertically (red, yellow, orange)
- 1/2 cup parmesan cheese, grated
Untested Cookies: Chewy Sugar Cookies
By NicoleS
1. Adjust oven rack to middle position and heat oven to 350 degrees
- 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
- 2 ounces cream cheese, cut into 8 pieces
- 6 tablespoons (3/4 stick) unsalted butter, melted and still warm
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
Sausage stuffed mushrooms
By NicoleS
Heat oven to 325. Trim mushroom stems and finely chop, set aside
- 16 extra large white mushrooms, caps and stems separated
- 5 tablespoons olive oil
- 2 1/2 Tbsp Marsala wine or dry sherry
- 3/4 lbs sweet Italian sausage, casings removed
- 6 scallions, white and green parts finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2/3 cup panko crumbs
- 5 ounces marscapone cheese
- 1/3 cup grated parmesan
- 2 1/2 tablespoon minced flat leaf parsley
Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
By NicoleS
Bring a large pot of salted water to a boil over high heat
- Arrabbiata Sauce (or just use your favorite jarred spaghetti sauce):
- 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
- 3 tablespoons extra-virgin olive oil
- 1/2 large yellow onion, chopped (about 1 cup)
- 3 cloves garlic, chopped
- 1 pound ground turkey
- 1/2 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
- 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
- 1 (15-ounce) container ricotta cheese
- 3/4 cup grated Parmesan
- 2 eggs, lightly beaten
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 6 ounces sliced pancetta, coarsely chopped
- 2 teaspoons crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups jarred or fresh marinara sauce
Favorite Kale Salad with Pecan Parmesan Topping
By NicoleS
For the salad, place the chopped kale in a bowl and sprinkle with a pinch of salt
- SALAD:
- 12-14 ounces kale (about 2 bunches), stemmed and finely shredded or chopped
- Pinch of sea salt or coarse kosher salt
- 1/4-1/3 cup dried cranberries or cherries
- 3-4 slices cooked, crumbled bacon
- DRESSING:
- 3 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice
- Pinch coarse black pepper
- Pinch of coarse kosher salt
- 1 tablespoon pure maple syrup or honey
- PECAN PARMESAN TOPPING:
- 1/2 cup pecan halves, lightly toasted
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon olive oil
- 1/4 teaspoon coarse kosher salt
Thanksgiving: Cranberry Salad
By NicoleS
Pulse the cranberries in a food processor until fine and no large pieces remain
- One 10-ounce bag fresh whole cranberries (about 3 cups)
- 3/4 cup sugar
- 2 cups miniature marshmallows
- One 20-ounce can crushed pineapple, drained
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup pomegranate seeds
Homemade Soup Noodles
By NicoleS
Combine egg, salt, milk. Add flour
- 1 egg, beaten
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 cup sifted all-purpose flour
- 1/2 teaspoon baking powder (optional)