Super Bowl party recipes to please everyone

You want your Super Bowl party to be a hit. These crowd pleasing recipes are delicious and won't break your budget. Easy to prepare and not too time consuming, you can prepare these Super Bowl recipes ahead of time.  Click here for party drink recipes adults will love.

Guacamole is a classic companion for tortilla chips, tacos, burritos, and other Mexican food that your Super Bowl party guests will eat up. Try this chunky guacamole recipe with eggs and on top of chili as well. Click here for delicious Heat Up The Crew Chili recipe. Avocados are not only delicious, they're full of healthy Omega 3 fats. Freshly prepared guacamole always beats the packaged  products on your store shelves.

Corned beef and cabbage is not exactly traditional Super Bowl party food, but it's a delicious winter meal and fills up those hungry fans. And Grandma Azzurro's Eggplant Parmigiana is a hearty vegetarian dish that even meat lovers will love.

Rick’s Classic Chunky Guacamole Serves 6

5 ripe avocados
1 lime, juiced
1 ripe Roma tomato, chopped
1 jalapeño, diced
1/3 cup sweet onion, diced
2 garlic cloves, minced
1/8 cup fresh cilantro leaves, chopped
Salt and freshly ground black pepper, to taste

Slice avocados in half lengthwise and twist open. Remove pits. Slice avocadoes into cubes and place in a bowl. Add lime juice and mash avocado until it is chunky. Add tomato, jalapeno, onion, garlic, cilantro, salt, and pepper and mix. Transfer to a serving bowl and chill before serving. Great snack with tortilla or corn chips. Excellent served on tacos, burritos, quesadillas and egg dishes.

Bruno's Classic Corned Beef and Cabbage Serves 10-12

1 5 - 6 pound corned beef brisket
2 tablespoons pickling spice
1 red onion, sliced
1 large orange, sliced
3 stalks celery, sliced
1/2 cup cold water
1/2 cup red wine
6 tablespoons butter, divided
Additional 1/4 cup cold water
Additional 1/4 cup red wine
1 large head cabbage, cored and shredded
1 cup Golden Delicious apples, cored and sliced

Preheat the oven to 300 degrees. Line a 9 x 13 inch baking pan with aluminum foil. Rinse brisket and pat dry. Rub with pickling spice and place in roasting pan. Place onions, oranges and celery around brisket. Pour in water and wine and cover brisket tightly with aluminum foil up. Bake about 4 hours until brisket is tender. Melt 3 tablespoons of butter in a large stock pot. Add water, wine, cabbage and apples. Cover, and simmer about 30 minutes. Occasionally stir. Serve with vegetables over sliced corned beef.

Grandma Azzurro's Eggplant Parmigiana Serves 6

2 large eggplants
1 tablespoon oil
6 tablespoons bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 cups homemade marinara sauce (see tomato recipes)
8 slices mozzarella cheese

Peel eggplant and slice in 1/4 inch thick slices. Place eggplant in boiling water 5 minutes. Drain well. Heat oil in a large skillet and brown eggplant slices. In a bowl, mix together crumbs, Parmesan cheese, salt, pepper and garlic powder. In 9 x 13 baking dish, alternate layers of eggplant, crumb mixture, and marinara sauce. Layer mozzarella slices last. Bake uncovered at 325 degrees for 30 minutes.

Recipes Courtesy 'Easy Grmet on a Budget for Gardeners' by Carol Bardelli.