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Must Have Super Bowl Munchies

Gearing up for football’s biggest weekend!  No matter who you’re rooting for this Sunday, Newswach 16 is whipping up some quick tips and ideas to throw that win...
Super Bowl 50

Gearing up for football’s biggest weekend!  No matter who you’re rooting for this Sunday, Newswach 16 is whipping up some quick tips and ideas to throw that winning Super Bowl Bash.  Newswatch 16's Ryan Leckey teamed up with the crew from A Little Pizza Heaven along Boulevard Avenue in Scranton.   Below, their recipe ideas for the dishes featured on Newswatch 16 This Morning.

Italian Snack
Ingredients:

  • 4 cups popped microwave popcorn or ready made plain (any variety)
  • 2 cups white Cheddar snack crackers
  • 2 cups thin pretzel sticks, broken in half
  • 2 cups miniature or broken garlic-flavored bagel chips
  • 1/4 cup margarine or butter, melted
  • 2  tablespoons grated Parmesan-Romano cheese blend or grated Parmesan cheese
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon garlic powder

Directions:

  1. Heat oven to 300°F. In large bowl, mix popcorn, crackers, pretzel sticks and bagel chips; set aside.
  2. In small bowl, stir remaining ingredients until well blended. Pour evenly over popcorn mixture; toss to coat. Spread evenly in ungreased 15x10x1-inch pan.
  3. Bake 8 to 12 minutes, stirring occasionally, until thoroughly heated. Cool 30 minutes. Store in tightly covered container.

Red Roasted Pepper Dip
Ingredients:

  • 2 cups Roasted and Peeled Red Peppers
  • 4 cloves of  Crushed Garlic
  • 1/4 Cup of Oil
  • 1 cup Ricotta Cheese
  • 1/2 cup Grated Pecorino
  • Salt & Pepper To Taste

Directions:

Preheat the oven to 500 degrees F (260 degrees C).

Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic or place in a paper bag until cool. Remove the skins pf the peppers.  In a glass bowl combine the peppers, garlic and oil. Let marinate for 2 hours or more.  In the food processor add all the ingredients and pulse until mixed well.

Serve with Crackers, Bread Sticks, etc.

Lasagna Dip
Ingredients:

  • 6 uncooked lasagna noodles
  • 2 tablespoons grated Pecorino Cheese
  • Oil for Deep Frying

DIP:

  • 1/2 pound bulk Italian sausage
  • 2 cups whole-milk ricotta cheese
  • 1 cup spaghetti sauce
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded Italian cheese blend

Directions:

  1. Cook lasagna noodles according to package directions; drain. Cut noodles into 2-in. pieces; prick each piece several times with a fork.
  2. In an electric skillet or deep fryer, heat oil to 375°. Fry noodles in batches 1-2 minutes or until golden brown, turning once. Drain on paper towels. Immediately sprinkle with cheese.
  3. For dip, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into fine crumbles. Stir in ricotta, spaghetti sauce, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened, stirring occasionally.
  4. Transfer to a 1-qt. microwave-safe dish. Sprinkle with Italian cheese. Microwave, covered, on high for 45-60 seconds or until cheese is melted. Serve with lasagna chips.

Pierogi Casserole
Ingredients

  • 1 package (16 ounce) wide egg noodles
  • 3 Large Onions Sliced - sauteed in butter
  • 1/2 pound shredded Cooper Cheese
  • 10 Large Potatoes
  • 1 /2 cup Half & Half
  • 4 Sticks of Butter
  • Handful of grated Pecorino Cheese

Directions:

Cook noodles 8 -10 minutes Drain Noodles and mix in 1 Stick of butter and Pecorino, set aside. Sautee onions in 2 sticks butter. Prepare potatoes as mashed potatoes adding the Cooper cheese, 1 stick butter and 1/2 & 1/2 , mixing it well in the potatoes. . Spread potatoes in a casserole dish. Cover potatoes with noodles mixture.. Pour onions in butter over entire top. Bake 15 minutes at 375.

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