Easy Super Bowl Day Snack

So excited that FOX21 News Morning Reporter, Lauren McDonald, is joining me in the kitchen again this morning. It should be lots of fun as we whip up lots of great recipes just in time for Super Bowl. Here’s what we’re cooking…

 

PEPPERONI PIZZA POPCORN

Pepperoni Pizza Popcorn

BEST EVER FRIES

Serves 8 for approximately $3.00

Ingredients:

4 large Russet potatoes

3 to 4 tablespoons olive oil

Kosher salt and fresh ground black pepper

Directions:

Clean and wash potatoes. I prefer to keep the skin on but you can peel if desired. Cut each potato lengthwise into 1/4 – 1/2-inch thick slices. 

Put fries in large pot and cover with cold water. (This helps remove some of the starch which will make fries more crispy.) You can leave potatoes in water up to 2 hours.

Drain, rinse well and return fries to pot with enough cold water to cover by a couple of inches. Add 1 tablespoon salt. Partially cover pot with lid and bring water to a boil over high heat. Once water boils, lower heat to a calm boil and cook for about 3 minutes. Gently drain in large colander and then spread fries on paper towels to dry.

Put baking sheet on middle oven rack and heat oven to 450 degrees. (For this amount of fries you’ll most likely need two baking sheets, you don’t want to crowd them.) Put potatoes in a large bowl and carefully toss with olive oil. Make sure they are all coated. 

Once oven temperature reaches 450 degrees, remove hot baking sheet and arrange potatoes on the sheet, leaving space between each one.

Roast 15 minutes, flip fries over, rotate baking sheet and continue roasting 15 minutes or until fries are nicely browned and crisp.

Add salt and/or pepper to taste and serve immediately. These taste fabulous dipped in the Spicy Ranch Dressing Dip.

SPICY RANCH DRESSING DIP 

Ingredients:

1 ounce package Hidden Valley Original Ranch Dip Mix

16 ounce sour cream

1 teaspoon cayenne pepper

Directions:

Mix all the ingredients and refrigerate at least an hour before serving.

 

WAFFLE FRY SLIDERS

Makes 8 to 10 sliders

INGREDIENTS:

1 bag waffle fries

1 pound ground beef

1/2 cup ketchup

1 egg

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt and fresh ground black pepper

1 tablespoon vegetable oil

1/2 to 1 cup shredded cheddar

Garnish options: lettuce, tomato, pickle, jalapeno, or whatever you like

DIRECTIONS:

Bake fries according to package instructions.

Pick out 16 to 20 round waffles to act as buns.

In medium bowl, mix ground beef, ketchup, egg, garlic powder, and onion powder. Season with salt and pepper and stir gently to combine. Form mixture into 8 to 10 small patties.

Heat oil in large skillet over medium heat. Add beef patties and cook for about 3 minutes, until bottoms form a seared crust. Flip and cook another 1 to 2 minutes. Sprinkle cheese on tops of patties. Cover pan with lid until cheese melts.

To assemble – place 8 to 10 waffle fries on platter. Top with cooked slider. Garnish as desired with lettuce, tomatoes, pickle, jalapeno, etc. Top with waffle fry and secure with a toothpick. (I like to leave some sliders without the top waffle fry, for a smaller bite.)

• You can also bake these sliders. Heat oven to 350 degrees. Cover baking sheet with foil. Make patties and put on baking sheet. Bake about 20 minutes. Add cheese to tops of patties and cook additional 5 minutes.

 

JALAPENO POPPER CRISPS (from Delish.com)

Prep Time: 15 minutes              Cook Time: 10 to 12 minutes                Makes: 8 large crisps for approx. $3.00

INGREDIENTS:

4 slices bacon

1 cup finely shredded Parmesan cheese

1/2 cup shredded cheddar cheese

1 jalapeno, sliced thinly

fresh ground black pepper

DIRECTIONS:

Preheat oven to 375 degrees.

In large nonstick skillet over medium heat, cook bacon until crisp, about 8 minutes. Drain on paper towel and then chop.

Spoon about 1 tablespoon in small mound on large baking sheet lined with parchment paper. Top with about 1 tablespoon cheddar. Carefully pat down cheeses and top with jalapeno slice. Sprinkle with bacon and season with pepper. Repeat with remaining ingredients.

Bake till crispy and golden, about 10 to 12 minutes. Keep an eye on them towards the end so they don’t burn.

Let cool slightly on pan before serving.

Buffalo Chicken Dip

https://www.719woman.com/2017/02/02/buffalo-chicken-dip-good-wont-miss-wings/

SOUTHWESTERN SALSA with BLACK BEANS and CORN 

(From The Ultimate Southern Living Cookbook)

Prep Time: 10 minutes          Cook Time: 2 minutes          Makes: 6 cups 

INGREDIENTS:

1 1/2 teaspoons cumin seeds

2 (15-ounce) cans black beans, rinsed and drained

1 (15 1/4 ounce) can whole kernel corn, drained

1 red pepper, minced

1 small purple onion, minced (1 cup)

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh parsley

1/3 cup lime juice

1/4 cup olive oil

3 cloves garlic, crushed

1/2 teaspoon salt

1 teaspoon dried crushed red pepper

1/2 teaspoon freshly ground black pepper

DIRECTIONS:

Toast cumin seeds in a skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans, and remaining ingredients; toss well. Cover and store in refrigerator up to 1 week.

 

3-INGREDIENT PEANUT BUTTER COOKIES

Makes 32 cookies

INGREDIENTS:

1 egg

1 cup peanut butter

1 cup sugar

DIRECTIONS:

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Mix all ingredients together till smooth.

Drop dough by rounded teaspoons to lined baking sheets. Using a fork, create criss cross patterns on the cookies to flatten slightly. I dip the fork in water to keep dough from sticking to the fork.

Bake 8 minutes.