January 2019 – Game Day Snacks

Black And White Bean Chili

Gloria Dougherty, Akron

  • 1 green pepper
  • 1 red pepper
  • ½ red onion
  • 1 jalapeño pepper, seeds removed
  • 1 habanero pepper, seeds removed
  • 4 oz. can chopped green chilies, undrained
  • 2 tablespoons butter
  • ¾ cup cold water
  • 15.5 oz. can white beans, drained
  • 15.5 oz. can black beans, drained
  • 1 teaspoon cumin
  • ½ teaspoon coarse ground black pepper
  • 1 teaspoon ground cayenne pepper or chili powder
  • 1 teaspoon bottled habanero hot sauce
  • 6 to 8 oz. Velveeta cheese

Chop green and red peppers. Dice onion. Sauté green and red peppers in butter over medium-high heat about 5 minutes. Add onions and continue to sauté until browned. Reduce heat to medium. Stir in beans, water, chilies and spices.

Finely dice jalapeño and habanero peppers and add to the chili. Cook 15 minutes or until thoroughly heated. Cut the Velveeta into small cubes. Add to the chili a little at a time, stirring until the cheese melts.

Eat with tortilla chips.

 

 

Snickerdoodle Chex Mix

Gloria Dougherty, Akron

  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • 2 cups Cinnamon Chex cereal
  • 2 cups Chocolate Chex cereal
  • 4 cups popped popcorn
  • ¼ cup butter

In a small bowl, mix sugar and cinnamon; set aside. In a large microwavable bowl, mix cereals and popcorn.

In a 1-cup microwavable measuring cup, microwave butter uncovered on high about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.

Microwave uncovered on high for two minutes, stirring after one minute. Sprinkle half of sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixtures; stir. Microwave one minute longer.

Spread on waxed paper or paper towels to cool. Store in airtight container.

 

Appetizer Stuffed Peppers

Kris Zimmerman, Lititz

  • 8 oz. cream cheese, softened
  • 1 cup shredded cheddar cheese
  • ½ teaspoon garlic powder
  • ½ cup cooked bacon or real bacon bits
  • 16 banana peppers (or hot peppers), cut in half lengthwise & seeded
  • 1 to 2 cups Italian bread crumbs

Mix first three ingredients, then stir in bacon. Spread mixture on each pepper half. Sprinkle with bread crumbs. Bake at 300°F for 35 minutes.

 

Cheesecake Dip

Kris Zimmerman, Lititz

  • 8 oz. cream cheese
  • 1 tub marshmallow cream
  • 2 tubs Cool Whip
  • 2 cans cherry pie filling

Mix first three ingredients and spread in 9”x13” pan. Pour pie filling over mixture. Serve with graham crackers. Refrigerate.

 

Bacon Double Cheeseburger Dip

Kris Zimmerman, Lititz

  • 1 lb. ground beef
  • 12 strips bacon, cut into 1” pieces
  • 2 small onions, diced
  • 2 cloves garlic, chopped
  • 8 oz. cream cheese, softened
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 cup mozzarella
  • 1 cup cheddar, shredded
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup

Cook ground beef over medium heat, set aside and drain grease.

Cook bacon until crispy, drain except for 1 to 2 tablespoons grease. Add onion and sauté 5 to 7 minutes. Add garlic & sauté 1 minute.

Mix all ingredients and put in baking dish. Bake at 350°F for 30 to 45 minutes or until golden brown and bubbly.

 

Caramel Corn

Elsie Reiff, Ephrata

  • 3¾ qt. (15 cups) popcorn
  • 1 cup brown sugar
  • ½ cup butter
  • ¼ cup light corn syrup
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla

Preheat oven to 250°F. Mix brown sugar, butter, corn syrup and salt in saucepan. Cook and stir over medium heat until it bubbles around edges. Cook five minutes longer while stirring constantly. Stir in baking soda and vanilla.

Pour over popcorn and stir. Bake for 1 hour, stirring every 15 minutes. Very good!

 

Wonton Poppers

Ruth Harnish, Ephrata

  • 12 wonton wrappers (I found them in the produce section of my local grocery store)
  • 4 oz. cream cheese, softened
  • ½ cup sour cream
  • 12 oz. bacon, cooked & crumbled (reserve 2 tablespoons)
  • 1 cup shredded cheddar cheese – reserve 2 tablespoons (I used shredded Colby-Jack)
  • 3 or 4 jalapeños, seeded and chopped (for more spice, do not remove all the seeds)
  • Ed’s Hot Pepper Jelly

Preheat oven to 350°F. Spray muffin pan with cooking spray. Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned. Remove from oven and cool slightly.

In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapeños. Spoon filling into wonton cups. Add half a spoon of Ed’s Hot Pepper Jelly on top, then sprinkle with reserved bacon and cheese.

Return to oven and bake for an additional 8 to 10 minutes, until wontons are golden brown and cheese is melted.

Serves 12.

 

Creamy Cheddar Beef Dip

Nanita Martin, Ephrata

  • 2 lbs. hamburger, fried
  • 1 can cream of chicken soup
  • ½ can pizza sauce
  • 2 lbs. (or less) Velveeta cheese, cubed
  • 1 package (or less) taco seasoning

Heat in kettle until heated and cheese melts. Serve with tortilla chips.

 

Taco Dip

Pat Roth, Ephrata

  • 1 lb. ground beef
  • 1 small onion, chopped fine
  • 1 package taco seasoning
  • 8 oz. cream cheese
  • 8 oz. onion dip
  • tomato, chopped
  • lettuce, shredded
  • 1 jar salsa
  • shredded cheese

Brown together the ground beef and onion. Add taco seasoning. Mix well.

Whip together cream cheese and onion dip. Spread mixture on a large plate or platter. Top with the ground beef mixture. Top ground beef with a jar of salsa, then chopped tomato, lettuce and shredded cheese.

 

Cheddar Shrimp Nachos

Pat Roth, Ephrata

  • ¾ lb. shrimp, deveined, peeled, cooked and chopped
  • 1½ cups shredded cheddar cheese
  • 4 oz. can chopped green chilies, drained
  • 1/3 cup chopped green onions
  • ¼ cup sliced ripe olives, drained
  • ½ cup mayonnaise
  • ¼ teaspoon ground cumin
  • 48 tortilla chip scoops

In a large bowl, combine the shrimp, cheese, chilies, onion and olives. Combine the mayonnaise and cumin; add to the shrimp mixture and toss to coat.

Drop by tablespoonfuls into tortilla scoops. Place scoops on ungreased baking sheets. Bake at 350°F for 5 to 10 minutes or until the cheese is melted. Serve warm.

Makes 4 dozen.

 

Best Ever Buffalo Chicken Dip

Sherri Weaver, Newmanstown
“This recipe is a must for game day!”

  • 8 oz. package cream cheese
  • 12.5 oz. can shredded chicken
  • 1/3 cup Frank’s hot sauce
  • 2/3 cup ranch dressing
  • 2 cups cheddar cheese

Microwave cream cheese for one minute, then stir chicken and cream cheese together. Add Frank’s hot sauce, ranch dressing and cheddar cheese; mix together. Microwave for 5 more minutes and stir. Heat 1 more minute or until completely warm. Serve with your favorite tortilla chips, veggies or crackers.

 

Hot Bacon Cheese Dip

April Wise, Stevens

  • (2) 8 oz. packages cream cheese, cubed
  • 4 cups (16 oz.) cheddar cheese
  • 1 cup milk
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried minced onion
  • 1 teaspoon mustard
  • 16 bacon strips, fried and crumbled

In a 1½ quart slow cooker, combine all ingredients except the bacon. Cover and cook for 2 hours until cheeses are melted, stirring occasionally. Just before serving, add crumbled bacon.

Serve warm with tortilla chips, French bread slices, pretzels, and raw veggies.

Yields 4 cups (16 servings).

 

Ranch Pretzels

Janice Martin, East Earl
“Very good!”

  • ¾ cup salad oil
  • 1 package ranch dressing mix
  • ½ teaspoon dill weed
  • ½ teaspoon lemon pepper
  • ½ teaspoon garlic salt
  • 1½ to 2 lb. pretzels (I use the “Little Ones”)

Mix oil and spices together. Pour over pretzels. Bake at 250°F for one hour. Stir two times.

 

Ranch Dressing Snack Mix

Janice Martin, East Earl

  • ½ teaspoon garlic salt
  • 1 teaspoon lemon pepper
  • ½ teaspoon dill weed
  • 4 cups oil
  • 4 packages Hidden Valley Dressing mix (not buttermilk)

Mix oil and spices in a 2 quart mixing bowl. Set aside.

In a large container, place:

  • 6 bite size boxes of snack crackers (ex.: Wheatables, Clubettes, Triscuits, Ritz, oyster crackers)
  • 1 lb. peanuts
  • 1 lb. small pretzels
  • 10 oz. bag pretzel sticks
  • 1 large box Chex cereal

Pour seasonings and oil over snack mix and keep at room temperature for 24 hours.

Note: I use different things – instead of pretzel sticks, Ritz crackers (cheese and peanut butter). Use whatever you like! Freezes well.