Nick’s Picks: Hawaiian Meatballs Ingredients 2 Pounds Ground Beef 1 Vidalia Onion, Minced, Divided 3 Large Eggs 1 Cup Panko Breadcrumbs 1/2 Tsp Black Pepper 1 Tsp Salt 1 Tbsp Chili Powder 1 Tsp Paprika 1/2 Tsp Cayenne Pepper 2 Bell Peppers, Diced 1 Pineapple, Peeled Cored and Diced (about two cups) 2 Cups Pineapple
Nick’s Picks: Jalapeno Popper Cups Ingredients 8oz of Softened Cream Cheese 1/2 Cup Sour Cream 1/2 Pound of Bacon 3-5 Jalapeños 1 Package Frozen Wonton wrapper squares 1 Cup Shredded Sharp Cheddar Cheese Green Onions for Garnish Method- Thaw out the wonton wrappers. Spray 2 muffin pans for about 18 cups. Place two layers of
Nicks Picks: Leprechaun Hat S’mores Ingredients From Carrie Sellman thecakeblog.com Keebler Fudge Stripes Cookies – you can use any flat cookie that you can dip in chocolate and will taste good with chocolate and marshmallow. Marshmallows – Regular sized, not the minis, nor the huge ones. Dark Chocolate Candy Melts Green Candy Melts – or
Nick’s Picks: Pumpkin Pasta Ingredients 1 Pound Pasta, cooked as per box directions Olive Oil 1 Shallot, Minced 3 Cloves Garlic, Minced 2 Cups Fresh Baby Spinach 1 Cup Sliced Almonds Salt and pepper 1 15 oz can Canned Pumpkin 1 Pint Heavy Cream Method- Heat a little olive oil in a large skillet. Sautee
Nick’s Picks: Pumpkin Curry Ingredients 1 Small Pumpkin (I used a “pumpkin pie pumpkin” about 2.5 pounds) 1 Small Butternut Squash 1 Yellow Onion Sliced Thin 2 Garlic Cloves, Minced 2 Tbsp Fresh Minced Ginger Olive Oil 2 Tbsp Red Curry Paste 1 tsp Marjoram 1 Head Cauliflower, cut into large florets 1/2 Pound Bok
Nick’s Picks; Queso Chicken Ingredients 1 1/2 Pounds of Chicken Breast 1 Cup Buttermilk 1 Tsp Cumin 1 Tsp Salt 1 Tsp Chili Powder 1 Tsp Powdered Garlic 16 oz Can Diced Tomatoes with Chiles 12 Oz Fresh Queso Sauce 1 Cup Shredded Monterey Jack Cheese Method- Soak the chicken in the buttermilk by putting