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

Snappy Wacky Pasta Salad

Nicole
This turned out really good.. quick and easy!
Ingredients:
  • 3 Cups uncooked Wacky Mac or Regular Spiral Pasta
  • 1 TBSP Minced Onion
  • 1 TBSP Minced Bell Pepper
  • 1/2 tsp Pepper or ground pepper corns
  • 1/2 Cup Low Fat Three Cheese Ranch Dressing (I used Kraft)

Directions:
  1. Cook Pasta as directed on the package. Don’t over cook.
  2. Rinse with cold water and set aside
  3. Mix ground pepper in the dressing so that the pepper is well mixed in.
  4. In a small bowl combine minced onion, minced bell pepper, pasta and dressing.
  5. Over with plastic wrap and chill for 4-6 hours or speed set in the freezer for 10-15mins

Recipes

Monterey House Candy

Nicole

When I was a kid we ate at MONTEREY HOUSE often. I don’t even think they are around anymore, but I have great memories of the candy they would give you after your meal. This recipe taste just like it to me!! Yummy! (some of my blopps are messy… I was in a hurry because it was getting too stiff! WATCH OUT)

Ingredients:

  • 1 c. brown sugar
  • 1 c. white sugar
  • 2/3 c. canned milk
  • 1/2 c. oleo or butter
  • 2 c. chopped nuts

Directions:

  • Put all ingredients together in a sauce pan.
  • Cook until your candy thermometer hits 240 degrees.
  • Remove from heat
  • Let it cool until your candy thermometer hits 150 degrees (About 15mins)
  • Beat until it’s stiff. … It won’t take long
  • Drop on ungreased wax paper by a teaspoon.
  • Allow to cool about 30 mins or until solid

Recipes

Teriyaki Chicken Wraps

Nicole
This is wonderful. We couldn’t get enough!! It’s very rich,
Ingredients:

  • 1 bottle LAWRY’S® Teriyaki Marinade
  • 4 chicken quarters
  • 2 White onions sliced
  • 6 Large Flour Tortillas
  • Lettuce
  • Cheese

Directions:
  1. Marinaded chicken quarters for 24 hours before you are ready to cook your chicken. Place chicken in a zip bag with the marinade and refrigerate.
  2. 24 hours later remove chicken from the zip bag and bake on 400 for about 25 minutes or until the chicken is cooked through.
  3. While chicken is baking slice onions, and saute until onions are translucent. Leave in pan and set aside
  4. Once the chicken is cool enough debone and add to sauteed onion, and cook until heated through
  5. Serve chicken and onions on a tortilla with lettuce and cheese
Eat up … it’s super yummy!!

Recipes

Scrumptious Chocolate Sheet Cake

Nicole
The name of this recipe says it all. I have been making this since I was a little girl, and I just can’t get enough of it. It’s simple and sweet, and really doesn’t cost a lot to make.

Cake Ingredients:

  • 2 Cups Sugar
  • 2 Cups Flour
  • 1 Stick of margarine
  • 1 Cup of Water
  • 1 Cup of Vegetable Oil
  • 4 Tbsp of Cocoa Powder
  • 2 Beaten Eggs
  • 1/2 Cup Buttermilk (you can use regular or canned milk)
  • 1 Tsp Baking Soda
  • 1 Tsp Cinnamon
  • 1 Tsp Vanialla extract

Frosting Ingredients:

  • 2 1/4 Cups Powdered Sugar
  • 2Tbs Cocoa Powder
  • 1/2 Stick Margarine
  • 1/2 Tsp Vanilla
  • 4 Tbs milk or canned milk

Cake Directions:

  1. Mix flour and sugar in a bowl and set aside
  2. In a sauce pan bring to a boil Margarine, oil, water, and cocoa powder
  3. Add boiled mixture to the flour and sugar
  4. Next add buttermilk, eggs while mixing quickly to insure the egg doesn’t get to warm and cook, and baking soda, cinnamon, and vanilla.
  5. Mix batter well and pour into a greased 13×9 pan
  6. Bake at 350 degrees for 15-25 minutes depending on your over (Mine is done in 15)

Frosting Directions:

  1. While the cake is baking prepare cake frosting
  2. In a sauce pan melt margarine
  3. Once melted add cocoa, vanilla, and milk and mix well
  4. Slowly add powdered sugar
  5. Use a wisk with speed to remove any lumps.
  6. Add enough to thicken up frosting (approx 2 1/4 Cups)
Frost Cake as soon as it’s taken out of the oven. Allow to cool.


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Recipes

King Ranch Chicken Casserole

Nicole

This recipe is incredible! I was trying to find a recipe close to one that a friend of mines mom would always make for pot luck Fridays. This recipe is exactly like hers. The flavor is amazing, and the smell while cooking is wonderful.

We had enough for dinner and lunch with this one recipe it certainly goes a long way. If you are in the market for a freezer recipe this would do the trick. Double the recipe and put one in the freezer for another time. Not only is it an easy recipe it’s inexpensive too!

You could also reduce the calories in this recipe by using the 40 calorie thin corn tortillas and use fat free soup and broth. Using less cheese wouldn’t hurt either… or would it? Thank you Roxi!!

Ingredients:
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1/2 bell pepper, chopped
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can Rotel tomatoes & chilies
  • 1/2 cup chicken broth (I used homemade chicken broth)
  • 2 cups diced cooked chicken
  • 12-16 corn tortillas, ripped into bite sized pieces
  • 2-4 cups shredded sharp cheddar cheese

Directions:
  1. Preheat oven to 325 degrees. In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes). Add soups, tomatoes, and broth. Stir to combine. Fold in the chicken until well blended.
  2. Lightly grease a 9 x 13″ baking dish. Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese. Repeat layers twice more.
  3. Bake for 40 minutes or until hot and bubbly. Remove from the oven and allow to cool for 15 minutes this will also allow it to thicken up.
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