Nick’s Picks- Cheery Cherry Dessert Bars Ingredients 1 c. butter, softened 2 c. sugar 3 c. flour 4 eggs 1 tsp. vanilla extract 2 cans cherry pie filling Method- Preheat oven to 350. In a mixer, cream the butter and sugar. Add the eggs and vanilla and beat. Add flour until sticky dough forms. Spread
Nick’s Picks: Avocado Cucumber Salad Ingredients 2 Seedless Cucumbers, Diced 1/2 Red Onion, Diced 1-2 Pints Cherry Tomatoes, Halved 2 Avocado 1 Tbsp Red Vinegar 1 Tsp Sugar 1 Tsp Lemon Juice 4 Tbsp Olive Oil Salt and Pepper to Taste 2 Tbsp Fresh Chopped Basil Method- In a large bowl, combine the cucumbers, onion
Nick’s Picks: Tabbouleh Salad Ingredients 1 Cup Bulgar Wheat 3 Cups Water 1 Tsp Salt 1 Large Seedless Cucumber 4-5 Roma Tomatoes 1 Small Onion 1 Lemon 1 Bunch Fresh Parsley 1 Bunch Fresh Mint 3 Tbsp Olive Oil Salt and Pepper Method- Bring the water to a boil and add the salt and wheat.
Nick’s Picks: Italian Hoagie Salad Ingredients 1/4 Pound Thin Sliced Salami 1/2 Pound Thin Sliced Pepperoni 1 Red Pepper Sliced Thin 1 Green Pepper Sliced Thin 1 Sweet Onion Sliced VERY Thin 1 16oz Jar of Banana Pepper Rings Drained 2 Pounds Fresh Sliced Mozzarella 2-3 Roma Tomatoes Fresh Cracked Pepper Kosher Salt Olive Oil
Nick’s Picks: Pasta Bolognese Ingredients 1 Medium Spanish Onion, Diced Small 5 Cloves of Garlic Minced 1 Tbsp Olive Oil 1 Tbsp Salt 2 Tbsp Fresh Chopped Basil 4-5 Carrots, Diced Small 1 Rib of Celery Diced Small 1 Pound Lean Ground Beef 1 Pound Sweet Italian Sausage 1 10oz can Beef Consommé 1 Cup
Nick’s Picks: Mom’s Pot Roast Ingredients 3 Pounds Top Round, Eye Round or Similar Cut (most “roasts” will do) 2 Tbsp Steak Sauce 2 Tbsp Worcestershire Sauce 1 Tbsp Soy Salt and Pepper 1 Yellow Onion Large Diced 2 Stalks Celery large Diced 5 Carrots Large Diced 4 Garlic Cloves 2 10.5 oz cans Beef