Nick’s Picks: Taco Dip Dunkers Ingredients The Taco Rolls- 1 Pound of Ground Beef 2 Tbsp Taco Seasoning 2 Tbsp Taco Sauce Dash of Hot Sauce (if desired) 1 Cups Sharp Cheddar Cheese Shredded 12 6″ Corn Tortillas The Dip- 1 Cups Sharp Cheddar Cheese Shredded 1 Cup salsa 8 ounces Cream Cheese softened 1
Nick’s Picks: Veggie Quesadillas Ingredients 4 10″ Flour Tortillas 1 Medium Yellow Onion diced 1 Red Pepper Diced 1 Anaheim Pepper Minced (if desired) 1 Cup Chopped Mushrooms, OR YOUR FAVORITE VEGGIES!!! 2 Tbsp Oil divided 1 Tbsp Taco Seasoning About 2 Cups of Shredded Cheddar Cheese Salsa and Sour Cream if Desired Method- In
Nick’s Picks: Pitato Skins Ingredients 8 Russet Idaho Potatoes About 2 Cups Shredded Cheddar Cheese Oil 8-10 Strips of Bacon Cooked Crispy and drained of Fat 4-6 Scallions (Green Onions) Chopped 2 Plum (Roma) tomatoes diced About 1/2 a cup sour cream Method- Line a baking sheet with parchment and place the washed potatoes. Bake
Nick’s Picks: Ice Cream Sandwiches Ingredients 6 Ounces Semi Sweet Bakers Chocolate 2 Tbsp Butter 1 Cup of Flour 2 Tsp Cocoa 1 Tsp Baking Powder 1/4 Tsp Salt 3/4 Cup Sugar 2 Eggs 1 Tsp Vanilla 1 Cup Dark Chocolate Chips Method- In a medium metal bowl, place bakers’ chocolate and butter. Place bowl
Nick’s Picks: Monkey Bread Ingredients 24 Frozen Raw Dinner Rolls (Small) 1 Cup Brown Sugar 1 Box Butterscotch Cook and Serve pudding mix 1/4 Cup Sugar 1 Tsp Cinnamon 1 Stick Butter 1 Cup Pecans or Walnuts chopped Note: This is an overnight recipe. Method- At night, just before bed, spray a bundt or tube
Nick’s Picks: The Stuffed Pepper Ingredients 3 Green Peppers Cored and Seeded and sliced in half lengthwise About a pound of ground beef 1 egg 1/4 cup Ketchup 1/4 cup A-1 Sauce 1/2 Small Onion Diced 1 Clove of garlic minced 1 Tbsp Montreal Steak Seasoning 1 Tbsp Worstershire sauce 1/4 Cup of Uncooked Rice