Football party food, super bowl day, nachos salsa guacamole

Yummy Snacks and Appetizers—Quick & Easy!

The Super Bowl is this Sunday. I know. I can’t believe it either. Even if you’re not aware who’s playing, knowing that kickoff is set for 6:30 pm ET and stands will be semi-filled with 25,000 masked fans (not to be confused with an additional 30,000 unmasked cutouts) signals party time!

Football party food, super bowl day, nachos salsa guacamole

For those of us for whom Super Bowl is more about the snacks than the game itself (someone had to say it), you’re going to love these appetizers that are quick, delicious, and easy on the budget.

Hint: Chiefs and Buccaneers

Pico de Gallo

This is my recipe from a previous post Confessions of a Compulsive Chopper. It’s the best … not too spicy; so fresh and lovely. So delicious served with fresh, crunchy tortilla chips!

Homemade Pico De Gallo Salsa and Chips Ready to Eat

 

You’ll need:

✅ tomatoes
✅ onion
✅ green bell pepper
✅ garlic, fresh
✅ garlic powder
✅ lime
✅ jalapeno
✅ cumin
✅ salt and pepper

Pico de Gallo

And now in follow-up to an earlier post, Compulsive Chopper. Many of you requested my recipe for salsa that you see in the photos, made using my lovely Chop Wizard. Here you go …
5 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 54kcal
Cost: $5

Ingredients

  • 12 Roma tomatoes
  • 1 red onion
  • 1 green bell pepper (optional)
  • 2 cloves garlic
  • fresh cilantro
  • 1 lime, only the juice and zest
  • 1 fresh jalapeno, seeded, chopped to taste
  • 1 pinch garlic powder optional
  • 1 pinch ground cumin optional
  • 1 tspn salt
  • 1 tspn ground black pepper

Instructions

  • Put all of the ingredients in a bowl. Stir. 
  • Refrigerate for at least 3 hours.
  • Serve. Repeat often. Enjoy!

Nutrition

Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1587IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 1mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Guacamole

The best guacamole keeps it simple—not too spicy to make sure avocado remains the star. Make it smooth or chunky, exactly as you desire. This is the recipe you’ve been looking for and will soon become your #1 go-to.

You’ll need:

✅ avocados
✅ lime juice
✅ salt
✅ onion
✅ cilantro
✅ garlic
✅ cayenne (optional)

Guacamole

The best guacamole keeps it simple—not too spicy to make sure avocado remains the star. Make it smooth or chunky, exactly as you desire. This is the recipe you've been looking for and will soon become your #1 go-to.
5 from 4 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: Mexican
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 252kcal
Cost: Varies

Ingredients

  • 3 avocados very ripe then peeled, pitted
  • 1 lime, juiced
  • 1 tspn salt
  • 1/2 cup finely diced onion
  • 3 tbsp finely chopped fresh cilantro
  • 1 tspn minced fresh garlic
  • 1 pinch cayenne (optional), or to taste

Instructions

  • In a medium-size bowl, mash together the avocados, juice from the lime, and salt. Keep it chunky or make it smooth—exactly as you prefer.
  • Add the onion, cilantro, and garlic.
  • Stir in the optional cayenne.
  • Cover and refrigerate for at least one hour to allow flavors to marry.

Variation:

  • Add two ripe, finely chopped Roma tomatoes.

Nutrition

Calories: 252kcal | Carbohydrates: 15g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Sodium: 109mg | Potassium: 772mg | Fiber: 10g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 19mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Caramel Corn

Here’s a quick and easy way to make what I find to be amazing gift-worthy caramel corn, with both stovetop and microwave instructions, your choice. Either way, the secret to crunchy, caramelly awesomeness is to finish by baking the caramel corn in a low-temperature oven, stirring often.

Homemade Golden Caramel Popcorn in a Bowl

You’ll need:

✅ popped corn
✅ butter
✅ brown sugar
✅ baking soda
✅ vanilla
✅ sea salt

Homemade Golden Caramel Popcorn in a Bowl

Caramel Corn

Here’s a quick and easy way to make what I find to be amazing gift-worthy caramel corn, with both stovetop and microwave instructions, your choice. Either way, the secret to crunchy, caramelly awesomeness is to finish by baking the caramel corn in a low-temperature oven, stirring often.
5 from 5 votes
Print Pin Rate
Course: Dessert, Gifts, Sweets
Cuisine: Western
Prep Time: 15 minutes
Cook Time: 49 minutes
Total Time: 1 hour 4 minutes
Servings: 12 1-cup servings
Calories: 190kcal
Cost: Varies

Ingredients

  • 12 cups popped popcorn (about 1/2 cup kernels or about two bags of plain microwaved popcorn)
  • 1 cup light brown sugar, packed (OK to sub dark brown sugar)
  • 1/2 cup butter, 1 stick (no substitutes, please)
  • 1/2 cup light corn syrup
  • 1/2 teaspoon sea salt (omit if using salted microwaved popcorn)
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract (do you make it yourself? It's the BEST!)

Instructions

  • Preheat oven to 225F.

Ready the Popcorn

  • Place the popped popcorn (12 cups) into a big bowl, one that is at least twice the volume of the popcorn itself. Do not err on the side of a bowl that is too small, because you are going to do some serious stirring in a bit. Remove and discard any un-popped kernels.

Make Caramel - Stovetop Instructions

  • Melt butter in a medium saucepan over medium heat
  • Add the brown sugar, corn syrup, and salt, stirring until just combined.
  • Once the mixture starts to bubble, reduce to simmer and allow to cook for 4 minutes—DO NOT STIR.
  • Remove from the heat and quickly whisk in the baking soda and vanilla. You’ll get a little show here as the vanilla will “sizzle” while the baking soda gets all foamy and gorgeous. Make sure the mixture is stirred very well, then immediately pour over the popcorn.
  • Stir well to coat all of the popcorn until caramel begins to harden. Keep stirring. A little more until fully and evenly distributed to every bit of popcorn ... there, that ought to be about right.

Make Caramel - Microwave Instructions

  • Cut the butter into chunks and place in a microwave-safe bowl along with the brown sugar, corn syrup, and salt. Microwave on high for 30 seconds. Stir well to combine. Microwave on high for an additional 2 minutes.
  • Remove bowl from microwave and stir very well. Return to microwave and heat for 2 more minutes on high.
  • Remove from microwave and stir in vanilla and baking soda. It will make popping sounds and get light and foamy. After stirring, immediately pour over the popcorn in the bowl. Stir well to coat all of the popcorn. Keep stirring. A little more until fully and evenly distributed to every bit of popcorn ... there, that ought to be about right.

Either Way, Continue Here

  • Whichever method you’ve followed, now spread the coated popcorn on one large or two smaller cookie sheets, breaking up any clumps. Bake at 225 F for 45 minutes, stirring every 10 minutes. Spread out on waxed paper and allow to cool.

The Big Finish

  • This last step is critical, so don’t skip it. Sample the caramel corn to make sure it is fit for human consumption—perhaps even for gift-giving. You cannot be too careful here. Once you are satisfied, and if any caramel corn remains, store in airtight containers or bags.
  • Stays 100% crisp and fresh for 2 - 3 weeks in an airtight container, provided it is completely cool before closing the container.

Notes

  1. Corn syrup is required to stabilize the caramel so it doesn't crystalize. Corn syrup is readily available under the brand name Karo in the U.S. and Canada.
  2. Food grade glucose is a great substitute for corn syrup. Look for this in any pharmacy.
  3. If substituting glucose for corn syrup, increase baking time by 20 minutes, as glucose has a higher water content than corn syrup and takes longer for the caramel corn to dry out. 
  4. This caramel corn will remain fresh and crisp for 2 - 3 weeks in an airtight container provided it is fully cooled before closing the container. 
  5. kcal calculation made assuming dry popcorn is air-popped without oil, which has about 31 calories per cup.

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 145g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 231mg | Potassium: 474mg | Fiber: 21g | Sugar: 25g | Vitamin A: 236IU | Calcium: 27mg | Iron: 5mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Chili Cheese Dip

Because you can never have enough queso—especially when paired with chili! This recipe doubles well and good thing as someone is bound to want an entire bowl for himself.

chili-cheese dip

You’ll need:

✅ cream cheese
✅ jarred salsa
✅ canned chili with beans

Chili Cheese Dip

Because you can never have enough queso!
5 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes
Servings: 6 servings
Calories: 278kcal
Cost: $5

Ingredients

  • 12 oz. cream cheese
  • 15 oz. jarred salsa
  • 12 oz, canned chili with beans

Instructions

  • Place all ingredients into a medium saucepan or slow cooker, your choice.
  • Heat over medium heat (stovetop) or set to Low (slow cooker) until cream cheese is melted. 
  • Stir so that all ingredients are well incorporated. 
  • Serve hot with tortilla or corn chips. Absolutely divine!

Nutrition

Calories: 278kcal | Carbohydrates: 14g | Protein: 8g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 978mg | Potassium: 487mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1293IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Cheesecake Fruit Dip

The perfect accompaniment for cut-up fruit—on skewers or piled up in a big bowl

Fresh fruit kabobs and dip

 

You’ll need:

✅ cream cheese
✅ pudding mix
✅ marshmallow cream

Fresh fruit kabobs and dip

Cheesecake Fruit Dip

The perfect accompaniment for a big bowl of cut-up fruit!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings
Calories: 240kcal
Cost: $6

Ingredients

  • 8 oz cream cheese, plain or any flavor strawberry cream cheese is a great choice!
  • 1 tbspn Jell-O Instant Cheesecake Pudding Mix find it here
  • 7 oz marshmallow cream

Instructions

  • In a small-ish mixing bowl, mix together the cream and pudding mix. 
  • Continue to stir until well incorporated and smooth. 
  • Fold in marshmallow cream. 
  • Cover and refrigerate until serving.

Notes

  1. Will keep in the fridge for up to 3 days. Stir again just before serving.
  2. Serve alongside fresh fruit. Or fruit skewers are awesome for dipping if you have the patience to do that.

Nutrition

Calories: 240kcal | Carbohydrates: 32g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 137mg | Potassium: 52mg | Sugar: 24g | Vitamin A: 508IU | Calcium: 37mg | Iron: 1mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

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4 replies
  1. Karen Ranieri says:

    I’m throwing down, Mary!! Bake chicken wings for a good 35 minutes at 350-375 in a 9×13 pyrex, until fat is rendered and skin is crisp. (Ladle chicken fat into a cup lined with foil and throw away in trash after it hardens.) Heat the largest skillet you have (non stick is ideal) and melt 2-3 tbsp of butter. Grab a bottle of any “wing” hot sauce (some say buffalo on them) like Frank’s red hot. Add a cup of sauce and the wings on medium/high heat. Turn every two minutes until wings are coated and sauce has thickened and darkened (ad more if needed). Serve with bleu cheese dressing, carrots, celery.

    Reply
    • Sharon says:

      5 stars
      Haven’t tried this but I don’t throw away the chicken fat. I strain it and use it in making biscuits. Makes them taste even better.

      Reply
  2. Gina Stevens says:

    5 stars
    Thanks, Mary. We all need a good reason to eat! Enjoy Super Bowl Sunday! That should tide us over until Mardi Gras.

    Reply

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