18 Fun and Tasty Recipes Perfect for the Big Game

March 20, 2024

Crispy Chicken Nuggets

  • 8 boneless, skinless chicken thighs
  • 1-1/2 cups buttermilk
  • 2 cups flour
  • 2 cups panko breadcrumbs
  • 2 teaspoons paprika
  • 1-1/2 teaspoons poultry seasoning
  • 1 tablespoon seasoned salt
  • 1 teaspoon pepper

Line a baking sheet with parchment and coat well with olive oil. Mix together breading ingredients. Dip chicken in buttermilk and let soak in refrigerator for 2 hours. Then coat with breading. Place on a baking sheet and brush with oil. Bake at 375 F for 25 minutes, flipping about halfway through.

Recipe by a Pennsylvania reader


Taco Casserole

  • 1 pound beef
  • 1 small onion, chopped
  • 3 cups tomato juice
  • 1 cup cooked rice
  • 1 tablespoon taco seasoning
  • 1-1/2 cups mayonnaise
  • 1-1/2 cups sour cream

Fry beef with onion. Add rest of ingredients except mayonnaise and sour cream. Simmer with lid off for 20 minutes. Place in 9×13-inch dish. Mix mayonnaise and sour cream. Spread over meat mixture. Sprinkle with cheese. Bake at 350 F for 30 minutes.

Recipe by a Pennsylvania reader

Homemade Hamburgers

  • 2 pounds beef
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1/4 teaspoon onion powder

Shape meat into patties. When ready to grill, sprinkle with seasonings.

Recipe by a Pennsylvania reader

Chicken Bacon Ranch Pizza

  • Sourdough pizza crust
  • 3 tablespoons ranch dressing mix
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 cups cooked, chopped chicken
  • Parmesan cheese

Mix together. Spread on pizza crust. Bake at 450 F for 10 minutes. Add chicken. Sprinkle with cheese. Return to oven for 5 more minutes.

Recipe by a Pennsylvania reader

Veggie Dip

  • 2 cups mayonnaise
  • 2 cups sour cream
  • 2 tablespoons parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons dill weed
  • 4 teaspoon lemon juice

Mix ingredients together well. Refrigerate 1 hour before serving.

Recipe by a Pennsylvania reader

Sourdough Pizza Crust

  • 1 cup sourdough starter
  • 1 cup warm water
  • 2 teaspoons salt
  • 1 tablespoon oregano
  • 1 tablespoon butter, melted
  • 1-1/2 cups spelt flour
  • 1 cup flour
  • 1 teaspoon garlic powder

Mix ingredients. Let rise on a very warm stove top for 5 hours. Spread with toppings. Bake at 440 F for 15 minutes.

Recipe by a Pennsylvania reader

Creamy Black Bean Salsa

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can whole kernel corn
  • 1 cup chopped sweet red peppers
  • 3/4 cup chopped green bell peppers
  • 1 tablespoon parsley
  • 1/2 cup chopped red onions
  • 1/2 cup sour cream
  • 1/4 cup Miracle Whip
  • 1 teaspoon ground cumin
  • 2 tablespoons red wine vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper

Mix ingredients. Serve with tortilla chips.

Yields: 4 cups

I really like this dip.

Recipe by Missy Martin, Snyder County, Pennsylvania

Yum-Stuffed Crust Pizza Dip

  • 2 tubes (8 ounces each) crescent roll dough (or one batch pizza dough)
  • 8-ounce piece Mozzarella cheese, cut into 16 cubes
  • 4 ounces cream cheese (room temperature)
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup shredded Mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup pizza sauce
  • 2 ounces sliced pepperoni
  • 2 tablespoons sliced black olives (optional)
  • Dried oregano (optional)

Preheat oven to 350 F. Separate or divide dough into 16 pieces. Wrap each piece around a cube of Mozzarella cheese. Place in ring around inside edge of 12-inch oven-proof skillet (Missy puts on a cookie sheet).

Mix cream cheese, sour cream and mayonnaise. Then stir in 1/2 cup shredded Mozzarella and Parmesan. Spread in center of skillet. Spread pizza sauce on top. Sprinkle on remaining Mozzarella, then pepperoni, then olives. Bake until crust is lightly golden brown and cheese on top is melted, 20 to 30 minutes. Sprinkle with oregano.

This dip takes more time to put together, but it is worth it. It will be a hit at any party or gathering.

Recipe by Royal Martin, Snyder County, Pennsylvania

Ultimate Chili

  • 1-1/4 pounds sweet Italian sausage
  • 1-1/4 pounds hot Italian sausage
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 1-1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon Tabasco sauce
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 1 (16-ounce) can kidney or chili beans
  • Salt and pepper

Remove sausage meat from casings and crumble into a heavy 4-quart pot. Stirring occasionally, cook over medium heat about 10 minutes until lightly browned. Drain off fat. Add onion, garlic, cumin and chili powder. Cook about 5 minutes until onion wilts. Drain off any fat.

Stir in tomatoes, tomato paste, Tabasco, and vinegar until well blended. Reduce heat. Cover and simmer about 15 minutes until thickened. Stir in beans; simmer until heated through. Taste chili and add salt and pepper to taste.

Makes 8 servings.

This chili uses Italian sausage instead of beef for an interesting flavor twist. Top it with some grated cheese and serve with a salad and cornbread or garlic bread for a hearty winter supper.

Recipe by a reader, Lebanon County, Pennsylvania

Chili Dip

  • 1 can Hormel chili with beans
  • 3/4 cup corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 3/4 cup shredded Cheddar

Mix all ingredients except cheese. Microwave until bubbly hot. Stir in cheese. Serve with “scoops.”

Recipe by Jean Koser, Millerton, Pennsylvania

Easy Dried Beef Cheeseball

  • 2 packages cream cheese
  • 1 packet dry ranch dressing mix
  • 1 bunch green onions
  • 1 (2.25-ounce) jar Armour sliced, dried beef

Soften cream cheese. Add 1 packet dry ranch dressing mix. Add 1 bunch of green onions (cleaned and finely diced). Add ½ the jar of dried beef (finely diced). Mix well, then shape into a ball shape. Add remaining dried beef (finely diced) to the outside of the formed cheese ball.

Serve with crackers and make sure you are prepared to share the recipe.

It is best to make this 24 hours in advance and let it sit in the fridge until your event.

Recipe by Lindsay Kimmel, Shelocta, Pennsylvania

Chocolate Chip Cheese Ball

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons brown sugar
  • 1/4 teaspoon vanilla
  • 3/4 cup mini chocolate chips
  • 3/4 cup finely chopped pecans, optional

Beat cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover and refrigerate for 2 hours. Shape chilled cream cheese mixture into a ball and wrap in plastic wrap. Chill 1 hour. Roll cheese ball in finely chopped pecans. Add additional chocolate chips if desired. Serve with honey or chocolate graham crackers.

Recipe by a reader, Manheim, Pennsylvania

Buffalo Chicken Dip

  • 2 (8-ounce) packages cream cheese
  • 1 cup Hidden Valley Ranch Dressing
  • 2 cups cooked, chopped chicken
  • 1/2 cup Frank’s hot sauce
  • 1-1/2 cups shredded Cheddar cheese

Mix. Spread in an 8×8-inch pan. Bake for 30-40 minutes at 350 F.

Recipe by a reader, Manheim, Pennsylvania

Warm Bread Bowl Dip

  • 8 ounces shredded Cheddar cheese
  • 8 ounces cream cheese
  • 1-1/2 cups sour cream
  • 1 cup finely shredded ham
  • 1 teaspoon Worcestershire sauce
  • 1 package onion dip mix

Mix together and put in a hollowed bread bowl. Wrap in a double layer of foil. Bake at 350 F for 1 hour, 10 minutes.

Recipe by a reader, Manheim, Pennsylvania

Pizza Rolls

  • Pizza crust dough
  • Chopped pepperoni
  • Shredded Mozzarella cheese
  • Pizza sauce

Note: Use amounts of above ingredients to preference. Roll dough into a rectangle. Do not let rise. Spread with sauce. Sprinkle with pepperoni and cheese. Roll up sticky bun style and cut into 1/2-inch slices. Lay on a baking sheet. Bake at 350 F until lightly browned.

Recipe by a reader, Manheim, Pennsylvania

Best Baked Beans

  • 8 slices bacon
  • 1 medium yellow onion
  • 1 bell pepper (Lindsay uses a red or yellow)
  • 6 (15-ounce) cans of pork and beans in tomato sauce
  • 3/4 cup barbecue sauce of choice
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard (or 2 teaspoons dry mustard)

Dice and fry bacon in a deep saute pan. Once bacon is cooked to your liking, remove from the pan. Leave all the drippings in the pan and add diced onion and bell pepper. Cook that mixture until onion and pepper are tender. Add remaining ingredients; bring to a simmer. Transfer into a greased 9×13-inch pan. Cover with foil, bake for 1 hour at 350 F or until bubbling in the middle.

Recipe by Lindsay Kimmel, Shelocta, Pennsylvania

Dill Pickle Dip

  • 1 (8-ounce) softened cream cheese
  • 1 cup chopped dill pickle
  • 1/2 cup finely diced onion
  • 1/2 teaspoon salt
  • 1 teaspoon dry dill
  • 3 tablespoons dill pickle juice
  • 1 teaspoon fresh cracked black pepper

Mix together the above ingredients. Chill for at least 1 hour. Serve with potato chips or crackers.

Recipe by Lindsay Kimmel, Shelocta, Pennsylvania

Marilyn’s Dipping Mustard

  • 1 cup sugar
  • 1 teaspoon salt
  • 6 rounded tablespoons dry mustard
  • 6 large eggs, beaten
  • 1 cup white vinegar

Whisk together sugar, salt, mustard and beaten eggs. Let sit for 10 minutes. Whisk in vinegar. Heat over double boiler, whisking constantly until thick. Cool and refrigerate. Serve with pretzels, cheese or bologna.

Recipe by Kelly Wagner, Pine Grove, Pennsylvania


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