While football fans across the country gear up for the Super Bowl festivities, not all of them can afford to make expensive appetizers, especially college students. So I set out to find recipes that didn’t break the bank. All of these take little time to put together and can easily be multiplied for more people.
Note: Most of the ingredients used were bargain brand and the costs are listed without tax. You can also save more money by getting condiments in packets from restaurants or in the dining hall.
Deviled Eggs ($4.80)
(Photo illustration by Ryan Santistevan/The State Press)Ingredients
6 eggs
2 tablespoons mayonnaise
1 tablespoons mustard
Salt and pepper (optional)
Tools
1 small mixing bowl
1 pot
1 fork
Instructions
This old favorite is inexpensive and surprisingly effortless. Start by placing the eggs in the pot with enough water to cover them completely. Put the pot on the stove and bring the water to a boil. Once it begins to boil, bring it down to a simmer for about 10 minutes. Rinse the eggs with cold water and peel off the shells.
Cut the hard boiled eggs in half and remove the yolks. Place the yolks into a bowl and add the mustard and mayonnaise. Smash the yolks with a fork and mix it all together. (You can adjust the amount of mustard or mayonnaise to your preference.) Then scoop the mixture back into the egg halves. You can top them with salt and pepper for extra flavor.
Chips and Guacamole ($5.37)
(Photo illustration by Ryan Santistevan/The State Press)
Ingredients
1 bag of tortilla chips
1 bag of guacamole seasoning
2 medium-sized avocados
Tools
1 small mixing bowl
1 spoon
1 knife
Instructions
When preparing party foods, why mess with a classic? Begin by removing the stickers from the avocados. Cut each one in half and remove the pits. Then use a spoon to carve the avocado halves into a bowl and throw away the skins. Tear open the bag of seasoning and pour the directed amount into the bowl. Mix the seasoning into the avocado with a spoon. Just add chips and this salty snack is ready to eat.
Chips and Salsa ($5.56)
(Photo illustration by Ryan Santistevan/The State Press)Ingredients
1 bag of tortilla chips
1 can of tomato sauce
1 container of crushed red pepper
1 onion
Tools
1 small mixing bowl
1 spoon
1 knife
Instructions
Why get salsa from a restaurant when you could whip it up in just a few minutes before the big game? Start by pouring the can of sauce into a bowl. Dice up as much onion as you prefer and add it to the sauce. Then shake as much of the pepper as you prefer into the sauce (add more if you want it to be spicier). Stir it all together and add chips.
Chocolate Covered Strawberries ($6.28)
(Photo illustration by Ryan Santistevan/The State Press)
Ingredients
1 bag of chocolate chips
1 container of strawberries
Tools
1 small mixing bowl
1 spoon
Instructions
When you’re looking for an easy desert recipe, it doesn’t get much simpler than this. Before you start, make sure to rinse the strawberries with water and absorb some of the remaining liquid with paper towels. (If you skip this, the chocolate may not stick to the strawberries as easily). Pour the chocolate chips into a bowl and microwave them for about a minute. Stir the melted chocolate and dip the strawberries individually. Put them on a plate in the refrigerator until the chocolate hardens and you have a sweet, simple snack.
Chocolate Oreo Truffles ($6.32)
(Photo illustration by Ryan Santistevan/The State Press)Ingredients
1 bag of chocolate chips
1 bag of Oreo Minis
1 8 oz package of Philadelphia cream cheese
Tools
2 small mixing bowls
2 spoons
Instructions
These truffles are the perfect desert-style finger food and taste even better because they require such little effort. Start by crushing the Oreos with your hands while they’re still in the bag. It’s important for the Oreos to be as finely crushed as possible. Pour them into one of the mixing bowls and continue to crush them with a spoon if you still find big pieces.
Once they’re crushed, add in about half the package of cream cheese and begin mixing with a spoon. (Sometimes it’s easier to mix with your hands). When the mixture is ready, it should be black in color and have a dough-like consistency.
Scoop a small portion of the mixture into your hands and roll it into a ball. (If the ball is too big, it may fall apart when you add chocolate). Continue to do this until you have used all of the mixture.
Pour the bag of chocolate chips into a separate bowl and microwave them for about one minute. Stir the chocolate with a spoon and begin dipping the truffle balls (individually) in the melted chocolate. Cover them completely, but don’t leave too much excess (otherwise it will be a mess, and you’ll have to refrigerate them longer). After they are dipped, place the truffles on a plate and refrigerate them until the chocolate has hardened.
Reach the reporter at bridget.dowd@asu.edu or follow @bridgetbernice on Twitter.
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