Author: Nicole

Hi thank you for stopping by. I am very excited to have you here. Pull up a chair and have a seat, this is the view from my side of the table.
Recipes

Taco Salad Night YUMMM-O!

Nicole

Do you ever wonder what to do with left overs? You have so much left, yet who wants to eat them again? How about reinventing them? Last weekend we had Tacos and Spanish Rice. I froze the left overs and decided we could just eat what was left later, but the more I looked at it I knew we didn’t have enough to make the same thing for dinner so I thought…. How about Taco Salads.

Taco Bowls:
Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof pan. Place smaller pan upside-down in center of tortilla; gently press custard cup and tortilla into bowl. Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes).

Layer:

  • Refried Beans (8oz of bacon cooked add 1/2 onion to bacon and it’s drippings. Cook onion until tender then add canned refried beans, and a little chicken broth to thin .. Perfect!)
  • Spanish Rice
  • Taco Meat
  • Cheese
  • Lettuce
  • Tomato
  • Sour Cream

Recipes

Grilled Veggie Wraps

Nicole

Ingredients:
1 Large Bell Pepper Sliced
1 Large Onion Sliced
3 Cloves of Garlic Minced
2TBS Margarine
4 oz Black Olives Sliced
8 Fresh Mushrooms Sliced
5 Tortillas 12inches
8oz Monterey Jack cheese

Directions:
In a large skillet add garlic, onion and bell pepper and saute for 5 minutes or until tender. Add mushrooms, and black olives, saute for additional 2 minutes or until they are heated through. Add mixture evenly on tortillas and top with Monterey Jack cheese. Wrap up like a burrito and Enjoy!


Recipes

Supreme Pizza Pasta Salad

Nicole

All the things you love on a Supreme Pizza mixed together in a salad bowl.
Ingredients:
  • 4 oz of uncooked rigatoni
  • 2 ounces of chopped pepperoni
  • 3 tablespoons italian dressing
  • 1 medium fresh tomato chopped
  • 1 tablespoon of grated parmesan cheese
  • 2 oz mozzarella cheese finely chopped
  • 2 oz sliced black olives
  • 2 oz sliced green olives with pimentos

Directions:

  1. Cook pasta al dente, according to package directions.
  2. Run cold water over the cooked pasta until pasta is at room temperature.
  3. Fully drain off all the water .
  4. Add the pasta to a large bowl, then combine all remaining ingredients and stir all together.
  5. Cover the pasta salad with plastic wrap, and chill for one hour.
  6. Enjoy!

Recipes

Grilled Vegetarian Subs

Nicole
This is an excellent recipe
Ingredients:
1 Large Bell Pepper Sliced
1 Large Onion Sliced
3 Cloves of Garlic Minced
2TBS Margarine
4 oz Black Olives Sliced
1 Large Can sliced Mushrooms
4 Hoggie Rolls
8oz Mozzarella cheese
Directions:
In a large skillet add garlic, onion and bell pepper and saute for 5 minutes or until tender. Add mushrooms, and black olives, saute for additional 2 minutes or until they are heated through. Add mixture evenly on buns and then top with cheese. Enjoy!

Recipes

Chocolate-Covered OREO Cookie Cake

Nicole

Today is my birthday and I was lucky enough to have someone make this very good, very easy cake for me! It’s to die for if you are an Oreo cookie fan! I am!

1 pkg. (2-layer size) devil’s food chocolate cake mix
4 squares BAKER’S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed



HEAT oven to 350°F. Prepare cake batter and bake in 2 (9-inch) round cake layers as directed on package. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze. Let stand until firm. Keep refrigerated.