Nick’s Picks: Cajun Shrimp Sausage and Veggie Pocket Ingredients 1 Pound Peeled Raw Shrimp 1 Pound Andouille or Smoked Sausage, Sliced Baby Potatoes 2-3 Zucchini Sliced Fresh Lemon Juice 1-2 tbsp Cajun Seasoning 1/2 Tsp Cayenne (Optional) Method- Make 4 squares of heavy-duty aluminum foil and spray each one. (12×12) In a large bowl, combine
Nick’s Picks- Sausage and Pear Stuffing Ingredients 1 Stick of Butter 20 Oz Andouille Sausage Chopped 1 Sweet onion Chopped 3 Ribs Celery Chopped 1 Tbsp Salt 1/2 Tsp Pepper 10 Cups Cubed Bread 1 Cup Dried Cranberries 2 Tbsp Fresh Chopped Sage 4 Pears Diced (I used Red Pears) 1 Tbsp Poultry Seasoning 2
Nick’s Picks: Dad’s Sweet Potatoes Ingredients 4 Pounds Fresh Sweet Potatoes 1 Tsp Salt 3/4 Cup Brown Sugar 1-2 Cups Marshmallows Method- Boil the potatoes with the salt. When fork tender, drain and allow to cool a little before peeling. Cut into chunks and refrigerate. Top with brown sugar and marshmallows. Bake at 350 degrees
Nick’s Picks: Jalepeno Cranberry Dip Ingredients 12 oz Fresh Cranberries 1-2 Jalapenos 3 Scallions 2 Tbsp Fresh Chopped Italian Parsley 2 Tbsp Lemon Juice 3/4 Cup Sugar 2 Bricks Reduced Fat Cream Cheese 1/2 Tsp Salt 1 Tsp Granulated Garlic Method- Rinse and dry the cranberries and chop roughly. Mince jalapenos (remove the seeds and
Nick’s Picks: Sweet Potato Casserole Ingredients Filling- 4 Pounds Fresh Sweet Potatoes Salt 2 Eggs 1 Stick Butter Melted 1/2 Cup Packed Brown Sugar 1/2 Cup Whole Milk 1/4 Tsp Fresh Ground Pepper Topping- 1/2 Cup Flour 1/2 Cup Packed Brown Sugar 1 Cup Chopped Pecans 1/2 Stick Butter Melted 1 Tbsp Cinnamon Method- Wash
Nick’s Picks: Maple Tartlets Ingredients Crust- 2 1/2 Cups Flour 1/2 Tsp Salt 1/2 Cup Cold Cubed Butter 1/2 Cup Cold Cubed Shortening 4 Tbsp (approx.) Cold Water 8 Tbsp Sour Cream Filling- 1 1/2 Cups Packed Brown Sugar 1 Cup Pure Maple Syrup 2/3 Cup Melted Butter 1 Tsp Vanilla 4 Eggs 2 Tbsp