Super Bowl Recipes | College Eats
The Super Bowl is best enjoyed with a crowd of friends and tasty appetizer-style dishes that last the entire game. Normally, Super Bowl food is easy finger food that enables you to keep your eyes glued to each sack, touchdown pass, commercial, and second of the halftime show. We recommend three recipes that easily can be amplified if you are hosting your entire freshman floor or toned down if you are watching with your four closest friends. The recipes we chose can be personally modified depending on your spice-heat tolerance or choose of dessert toppings. Instead of paprika for the Buffalo Wing Popcorn, add a different spice to the caramel that intrigues you or add a homemade salsa to your nachos instead of store bought. Of course, let us know how it tastes and send pictures of your meals to our social media accounts on Instagram and Facebook!
Fully Loaded Black Bean Nachos with Green Salsa and Jalapeño Ingredients:
• 1 bag of tortilla chips
•1 can of Black Beans (drain the liquid from the can)
•2 cups of shredded cheese
• 1 bottle of green salsa
• 1 jalapeño (thinly sliced); optional: cilantro, parsley, chopped red onion
1. Heat oven to 425*. Line a rimmed baking sheet with parchment paper, and lay about half of the chips on the try.
2. Spread a layer of beans, cheese, and green salsa over the chips. Reserve half of the three ingredients
3. Apply a second layer of chips, beans, cheese and green salsa with the remaining ingredients.
4. Add the nachos into the oven for 10 minutes. Check the chips after 5 minutes and rotate the tray to evenly melt the cheese and heat the beans. 5. Remove from the oven and evenly disperse jalapeño slices over the nachos.
— Hail Mary Hot Buffalo Caramel Popcorn Ingredients:
• 8 cups of popped popcorn (about 1/2 cup kernels)
• ¾ cup sugar
• 1/4 cup water
• ¼ cup Frank’s Red Hot Original sauce
•3 tablespoons unsalted butter, cut into pieces
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• ¼ teaspoon cayenne pepper
1. Heat oven to 300*. Line a rimmed baking sheet with parchment paper. In a separate bowl, mix kosher salt, baking soda, and cayenne pepper.
2. Coat a deep soup pot with 3 tablespoons of neutral cooking oil (canola, grapeseed, vegetable oil) and heat at med-high on the stove.
3. When your oil is beginning to split and wave in the pot add two or three kernels to test the oil’s readiness. When the kernels begin to sizzle, add the remaining kernels and shake the pot with a lid on. When the popcorn is ready, transfer to a mixing bowl.
4. Hot Caramel: Bring sugar and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring with a fork to dissolve sugar. Boil, swirling the pan occasionally until caramel is a deep amber color, 10–12 minutes.
5. Remove from heat and mix butter and hot sauce. Move back to stove and continue cooking for 3 more minutes. Remove from heat and mix the bowl of salt, baking soda, and cayenne pepper into the caramel; stir vigorously until thoroughly mixed. Pour over popcorn and stir until fully coated.
6. Evenly lay popcorn onto the baking sheet and move to oven for 15-20 minutes; shake popcorn once and rotate sheet once before removing from oven.
— Super Bowl — Skillet Cookie — Sundae Ingredients:
•1 (16.5 oz.) roll of cookie dough
• Optional toppings: whipped cream, ice cream, Oreos, M&Ms, sprinkles, berries and cherries, chocolate and caramel syrup.
1. Heat oven to 375*. Evenly spread and press cookie dough into an oven-safe skillet.
2. Cook in the oven for 25 minutes. Remove from the oven and allow to completely cool before adding cool toppings.
*If you wish to serve on a separate dish instead of the skillet, then line your skillet with parchment paper or aluminum foil. Tip: If you use parchment paper, spray the skillet with vegetable oil and then press the paper into the skillet.