Nicole's Homemade Treats

30 Days of Etsy Favorites

2013-11-01T08:31:00.002-04:00

Day #2: Orange Pop

To view any of these wonderful orange items head here: http://www.etsy.com/people/nikid/favorites/oranges?ref=favs_index_3

Have a wonderful day!

30 Days of Etsy Favorites

2013-10-30T12:10:00.002-04:00

Day #1 - RED DELIGHT!!

To view any of these wonderful red items head here: http://www.etsy.com/people/nikid/favorites/reds?ref=favs_index_2

Have a wonderful day!

Joke of the Day: Have a Laugh on Me!

2013-09-03T09:31:00.001-04:00

Happy Tuesday - Enjoy this joke, the laughs are free!

A doctor and a lawyer were talking at a party.

Their conversation was constantly interrupted by people describing their ailments and asking the doctor for free medical advice.

After an hour of this, the exasperated doctor asked the lawyer, "What do you do to stop people from asking you for legal advice when you're out of the office?"

"I give it to them," replied the lawyer, "and then I send them a bill."

The doctor was shocked, but agreed to give it a try.

The next day, still feeling slightly guilty, the doctor prepared the bills.

When he went to place them in his mailbox, he found a bill from the lawyer.

Labor Day: A Perfect Day for me to Start Laboring!!

2013-09-02T20:57:00.002-04:00

Hello!!

Sorry to be MIA for so long, life just gets in the way! I plan on putting up a new post, even just a quick joke or two at least 3 days a week from now on.

In the meantime enjoy the rest of your summer and Happy Labor Day!

-Nicole

Giveaway: 4 lb. Assorted Basket of Chocolate from Nicole’s Homemade Treats : Anders Ruff Custom Designs :

2013-03-09T13:22:00.001-05:00

I am having a giveaway just in time for Easter! Go ahead and enter, you have nothing to lose!!

Giveaway: 4 lb. Assorted Basket of Chocolate from Nicole’s Homemade Treats : Anders Ruff Custom Designs :

(just click the link above)

Go Ahead & Induge!

Mosaic Monday

2012-10-01T09:28:00.002-04:00

Wordless Wednesday

2012-09-26T09:54:00.000-04:00

Tasty Tuesday

2012-09-25T08:00:00.000-04:00

APPLE CRISP

Servings: 12

Ingredients:

* 6 large apples

* 2 Tbsp. Lemon juice
* 2 Tbsp. Apple Cider
* 1/4 cup raw sugar
* 1/4 cup cinnamon
* 2 tsp. nutmeg
* 1 cup rolled oats
* 1/2 cup flour
* 1/2 cup brown sugar
* 1 stick butter, diced (must be cold)
* 6 Tbsp. cinnamon
* Pinch of salt
* Vanilla Ice Cream
* Whipped Cream
* Caramel Sauce

Equipment Needed:

* Mixing bowls & spoons
* Cutting Board
* Sharp Knife
* 12 Ramekins (1/2 c. minimum)
* Non-Stick Spray
* Baking sheet lined w/ parchment (or foil)

Directions:

1.) Preheat oven to 350° degrees.

2.) Spray the 12 ramekins with non-stick spray.

3.) Peel, core, and dice apples.
4.) Combine apples with the lemon juice, cider, sugar & spices.
5.) Scoop equal portions of apples into the ramekins.
6.) Place ramekins on a lined baking sheet & set aside.
7.) Combine oats, flour, brown sugar, butter, cinnamon & salt in a bowl.
8.) Mix with your hands until ingredients are blended & crumbly.
9.) Spread topping evenly over the apples.
10.) Place baking sheet w/ ramekins in oven.
11.) Bake about 1 hour until golden & apples are bubbly.
12.) Serve warm.
13.) Top with ice cream, whipped cream and caramel sauce.

Mosaic Monday

2012-09-24T09:52:00.004-04:00

Temptation Thursday

2012-09-20T09:46:00.003-04:00

Hello! I hope everyone is having a great week, mine has flown by... as usual. The nice thing is that the weekend is upon us and my husband and I have a Saturday night of festivities planned just for us (kids are going to their grandparents). YEAH!!!! (I hope I did not say that too loud!)

In honor of the lovely weekend I am going to tempt you with some of my favorite products that are perfect for fall. They are items that make baking easy when you just want something "homemade," without all the fuss. I have used these products for years and swear by them. Temptation awaits!!

Oatmeal Crisp Topping from Stonewall Kitchen: I always have at least one of these on hand - you never know when you need to make a dessert in a pinch!!

Pumpkin Spice Pancake Mix from King Arthur Flour: Honestly, you have to try it to understand how good it is!!!

Sweet Potato Biscuit Mix from Williams Sonoma: We are big biscuit lovers and when I stumbled upon this mix I thought I died and went to heaven!!

Remember: It is okay to Go Ahead & Indulge!

Wordless Wednesday

2012-09-19T09:26:00.005-04:00

Tasty Tuesday

2012-09-18T10:18:00.003-04:00

Pork Cutlet Florentine

Servings: 12

Ingredients:

* 1/2 cup flour
* 2 large eggs, whisked until foamy
* 1 cup seasoned bread crumbs
* 1/3 cup Parmesan cheese, grated
* 12 pork chops, thinly sliced
* salt and pepper
* 3/4 cup + 2 Tbsp cup extra virgin olive oil
* 1 pkg fresh baby spinach
* 3 Tbsp tomatoes, roasted
* 1/2 cup lemon butter sauce (see recipe below)
* 1 Tbsp capers
* 1 tsp parsley, chopped
* zest of lemon (optional)

Equipment Needed:

* 3 shallow bowls

* Braising pan

* Meat thermometer

* Tongs

* Paper towels

* Platter

* Mixing spoon

Instructions:

1.) Put flour, eggs, & bread crumbs in separate shallow bowls.

2.) Blend cheese into bread crumbs.

3.) Season pork with salt & pepper.

4.) Coat each cutlet well with flour.

5.) Dip cutlet in egg until well-coated.

6.) Dredge cutlets in bread crumbs until completely coated.

7.) Heat 3/4 cup olive oil in pan on medium-high, 1-2 min.

8.) Add pork, 3 chops at a time.

9.) Cook about 2 1/2 min, until edges turn golden-brown.

10.) Turn over; cook about 2 min, until internal temp reaches 145°.

11.) Drain cutlets on paper towels & repeat with rest of pork.

12.) Transfer to clean platter & let rest 5 min.

13.) Add 2 Tbsp olive oil, spinach, and tomatoes to pan on high.

14.) Cook, stirring, until spinach is wilted & heated through, about 2 min.

15.) Spread spinach mixture evenly over cutlets.

16.) Add lemon butter sauce, capers and parsley to pan.

17.) Heat 2 min to warm through.

18.) Spoon sauce over cutlets & spinach (serve extra on the side)

19.) Garnish with lemon zest (optional)

Lemon Butter Sauce:

Ingredients:

* 1/4 lb. butter

* 2 Tbsp olive oil

* 3/4 fresh lemon

* 1 Tbsp parsley

* 1 cup chicken broth

* 1/2 cup dry sherry

* 1 Tbsp cornstarch blended with 3 Tbsp water for thickening

Directions:

1.) Mix together butter, lemon juice, parsley & broth over medium heat.

2.) Simmer lightly for 5 minutes.

3.) Add sherry & cook 2 minutes longer.

4.) Thicken sauce with cornstarch & water mixture.

5.) Keep stirring until smooth.

Mosaic Monday

2012-09-17T09:01:00.003-04:00

Fall is in the Air... Breath Deeply!

Wordless Wednesday

2012-09-12T07:25:00.000-04:00

Tasty Tuesday

2012-09-11T09:02:00.001-04:00

APPLE CRISP

This dessert is one of my all time favorites... you cannot mess it up.

Servings: 8

Ingredients:

* 1-1/2 cups flour
* 1/2 cup light brown sugar, packed
* 3/4 cup unsalted butter, cut into pieces
* 1/2 cup pecans, finely chopped
* 3/4 cup sugar
* 3 Tbsp flour
* 2 tsp cinnamon
* 1/2 tsp nutmeg

* 6 apples, peeled, cored, thinly sliced
* Non-stick cooking spray

* French Vanilla Ice Cream

Equipment Needed:

* 2 mixing bowls

* 2 mixing spoons

* 13 x 9 baking dish

Directions:

1.) Preheat oven to 350º.

Topping:

1.) Blend together 1 1/2 cups flour & brown sugar in mixing bowl.

2.) Add butter & blend with fingers until moist clumps form.

3.) Stir in pecans.

3.) Cover topping & refrigerate until ready to use.

Filling:

1.) Blend sugar, 3 Tbsp flour, cinnamon & nutmeg in mixing bowl.

2.) Stir in apples to form filling mixture.

Assembly:

1.) Spray 13x9 inch baking dish with non-stick spray.

2.) Spread filling mixture on bottom of dish.

3.) Sprinkle topping to cover all of the filling.

4.) Bake until apples are tender & top is golden, about 1 hour.

5.) Let rest 8 minutes to set.

6.) Scoop warm crisp into bowls & top with ice cream.

Go Ahead & Indulge!!

Mangia Monday

2012-09-10T09:17:00.004-04:00

Roasted Vegetables & Garlic with Whole Wheat Pasta

Servings: 8

Ingredients:

* 1 Lb. whole wheat penne pasta

* 1 medium eggplant, diced

* 1 medium green pepper, diced
* 1 medium red pepper, diced
* 1 small sweet onion, chopped
* 2 cloves garlic minced
* 1 medium zucchini, diced
* 1 medium yellow squash, diced

* 8 oz baby bella mushrooms, sliced
* 8 Tbsp olive oil
* 1 Tbsp parsley

* Salt & pepper to taste
* 1 cup fresh spinach
* 1/3 cup Parmesan cheese, grated

Equipment Needed:

* Sharp knife
* Cutting board
* Large bowl
* Baking sheet
* Pasta Pot
* Strainer

Directions:

1.) Preheat oven to 450º.
2.) Cook pasta, drain and set aside (keep warm)
3.) Cut up all vegetables and place in large bowl.
4.) Toss vegetables with olive oil, parsley & salt/pepper.
5.) Place vegetables in a single layer on baking sheet.
6.) Roast about 30 min, until softened and lightly browned.
7.) Combine pasta, vegetables, and raw spinach in large bowl.
8.) Toss gently until spinach wilts.
9.) Season to taste with more salt and pepper.
10.) Sprinkle with cheese & serve.

Go Ahead & Indulge!

Salivation Sunday

2012-09-09T09:00:00.000-04:00

BLACK BEAN ENCHILADAS

Servings: 24 enchiladas

INGREDIENTS:

* 1/4 cup olive oil
* 4 cloves garlic, chopped
* 1/4 cup all purpose flour
* 3 Tbsp chili powder
* 1/2 tsp cumin
* 2 Tbsp soup base or bouillon
* 1 quart water
* 1 can tomato sauce
* 2 cans black beans, drained & rinsed
* 1 can black bean soup
* 3 cups mexican style cheese, grated
* 24 corn tortillas
* 1 bunch green onions trimmed & sliced

* salsa

* sour cream

EQUIPMENT NEEDED:

1.) Stock pot

2.) Mixing bowl

3.) saute pan

4.) Potato masher

5.) 2 - 9x13 casserole dishes

DIRECTIONS:

1.) Preheat oven to 350º.

Make sauce:

1.) Pour oil into stockpot on medium.

2.) Add garlic & cook, stirring, 1-2 min.

3.) Add flour, chili powder, and cumin; stir to combine.

4.) Cook, stirring, 1-2 min.

5.) Add soup base, water, and tomato sauce.

6.) Bring to a boil on medium-high, stirring continuously.

7.) Cook 1-2 min, until sauce is slightly thickened.

8.) Set aside.

Make filling:

1.) Mash 1 can of beans in mixing bowl.

2.) Add second can of beans, soup & 2 cups of cheese.

3.) Mix to combine.

4.) Set Aside.

Prepare tortillas:

1.) Heat saute pan on medium-high.

2.) Place 1 tortilla in dry pan.

3.) Cook a few seconds on each side, until warm & pliable.

4.) Transfer to clean plate.

5.) Repeat with remaining tortillas, stacking them to retain heat.

Assembly:

1.) Spread about 1/4 cup of sauce on bottom of each casserole dish.
2.) Spread 1/4 cup filling down center of each tortilla.
3.) Roll edge towards middle to enclose filling & roll into a cigar shape.
4.) Arrange enchiladas into 2 rows of 6 per casserole dish.
5.) Pour remaining sauce over enchiladas.
6.) Sprinkle 1/2 cup of cheese over each casserole.
7.) Top with green onions.
8.) Bake uncovered 30-35 min, until sauce is bubbling.
9.) Rest before serving.
10.) Serve with salsa & sour cream.

Go Ahead & Indulge!

Souper Saturday

2012-09-08T14:46:00.001-04:00

Escarole, Bean & Sausage Soup

Servings: 8 cups

INGREDIENTS:

* 1 1/2 lbs Italian sausage, loose
* 3 Tbsp olive oil
* 1/2 cup onions, chopped
* 3 cloves garlic, chopped
* 2 cups escarole, chopped
* Salt and pepper to taste
* 32 ounces + 1 1/2 cups chicken stock
* 1 can cannellini beans, drained
* 1 cup ditalini pasta
* 1/4 cup parsley, chopped
* 2 Tbsp lemon juice

* Grated Parmesan cheese

EQUIPMENT NEEDED:

1.) Braising pan or Stock pot

2.) Ladle

3.) Soup bowls

DIRECTIONS:

1.) Shape sausage into 1" balls.

2.) Heat 1 Tbsp olive oil in large braising pan on medium.

3.) Add sausage balls to pan and cook, turning to brown all sides.

4.) Remove sausage from pan and set aside.

5.) Discard pan drippings.

6.) Return pan to heat and add remaining 2 Tbsp of olive oil & onions.

7.) Cook onions, stirring occasionally, until onions are translucent.

8.) Add garlic, cook, stirring until softened, about 1 min.

9.) Mix in escarole, cook, stirring occasionally, until wilted.

10.) Season to taste with salt and pepper.

11.) Stir in chicken stock, beans, and sausage balls.

12.) Heat to boiling on medium-high.

13.) Reduce heat and simmer about 10 min.

14.) Stir in pasta; simmer 10 min or until pasta is al dente.

15.) Add parsley and lemon juice, stir well.

16.) Season to taste with salt and pepper.

17.) Ladle into warm bowls.

18.) Top with Parmesan cheese.

Buon Appetito!

(adapted from a wegman's recipe)

Friday 5 Favorites from Etsy

2012-09-07T09:39:00.001-04:00

This clutch from AllisaJacobs is beautiful as well as functional. I am not a clutch type of gal, but I am seriously considering adding this to my purse collection (the poppy brooch is removable)! You should checkout her shop, she does lovely work!

At first glance some people may turn away from this print by ObsoleteWorld, but I find it very fascinating!! The minute I saw it I was compelled to look at it closer... I urge you to do the same. In fact the entire shop is amazing!

Do I have to say anything about this gorgeous piece of furniture from TheDesignPallet? I do not think so, it's beauty, clean lines and simplicity speaks for itself!

I own several arrangements from FloresDelSol, and each them have a special place in my home. Her work is beautiful and very well done, you will not be disappointed with anything from her shop!

Last, but certainly not least, is this vintage piece from AMradio. It is very cool looking and functional to boot! If it was green I would have snapped it up in a heart beat!!

I hope you have enjoyed looking at my Friday 5 from Etsy! Head on over and find some of your own!

Have a great weekend!

30 Day Photo Challenge: Day 1 - Linen/Cream

2012-03-29T16:14:00.000-04:00

2012-03-27T10:11:00.001-04:00

Hello! I REALLY vowed to be a faithful blogger in 2012, but as you can see that did not work out very well!! Instead of attempting to wow you with fancy recipes, insightful posts or any other gibberish I have decided to keep things simple... yes, SIMPLE!!!

For the next 30 days my posts will be pictures! I have to decided to participate in the 30 day photo challenge, hopefully I can stick to that. I love taking pictures, have a great camera and need blogging ideas, so why not?

Below is the 30 day photo challenge I plan on following... care to join me?

Salivation Sunday

2012-01-08T13:41:00.002-05:00

Hello! Today I have an appetizer recipe that can be used as part of a main course in a pinch. Enjoy!!

SHRIMP BALLS

Ingredients:

* 1 lb shrimp, uncooked, peeled & thawed
* 1 egg white
* 1 tsp garlic chili sauce
* 1 tsp lemongrass
* 1 tsp ginger
* Zest of 1 lime
* 2 Tbsp shallots, minced
* 1/2 cup green onions, finely chopped
* 1 Tbsp cilantro, minced
* 1 tsp sea salt
* 3 Tbsp bbq sauce (asian style)
* Cocktail sauce or asian bbq sauce

Equipment Needed:

1.) Food processor

2.) Citrus zester

3.) Sheet pan

4.) Parchment paper

5.) Food brush

Directions:

1.) Preheat oven to 450 degrees.

2.) Line baking sheet with parchment, set aside.

2.) Make Shrimp Paste: process peeled shrimp in batches, until shrimp is pasty; transfer to large bowl.

3.) Add egg whites, chili sauce, lemongrass, ginger, lime, shallots, green onions, cilantro, and salt.

4.) Mix until well-combined.

5.) Form shrimp paste into small balls, 1" in diameter; arrange in single layer on baking sheet.

6.) Brush each shrimp ball with BBQ sauce.

7.) Bake 10-12 min, until internal temp reaches 165 degrees; check by inserting thermometer halfway into thickest part of shrimp ball.

8.) Serve warm with cocktail or asian bbq sauce.

Fine Art Friday

2012-01-06T11:13:00.001-05:00

Hello & Happy Friday! I hope you had a great week - can you believe we are 6 days into 2012 already? Time has a way of just sneaking up on me, some days that is a good thing, but others it is bad... I find when I need to slow down, looking at art makes me take time to relax and enjoy! I hope you enjoy my selections today!

1.) Original watercolor by HappyAppleBumblebee
2.) Hypnotic circle by WhispersFromTheDeep
3.) Jellyfish by Mikeboston
4.) Starfish by Littlepaintshop

Wordless Wednesday

2012-01-04T11:57:00.000-05:00

Wordless Wednesday

2011-11-16T09:56:00.001-05:00