2018-01-31 / Recipes

Country Cooking With Sue Davis With Sue Davis

The 2018 Super Bowl will be played this Sunday, Feb. 4th, and whether you are a Patriots or Eagles fan, you will want something to snack on during the game. The recipes below are easy and delicious and just right for game-time-snacking. In fact, they are just right for any-time-snacking!

If you have a recipe you would like to submit for this column, please drop it by The Millen News office at 856 Cotton Avenue or email to:themillennews@gmail.com. All submissions are welcomed!

Charleston Cheese Dip
½ c. mayonnaise
1 – 8 oz pkg. cream cheese
½ c. grated Monterey Jack Cheese
1 green onions, finely chopped
Dash of Cayenne pepper
8 – Ritz crackers, crushed
8 – slices bacon, cooked and crumbled
Preheat oven to 350 degrees. In medium bowl mix

all the ingredients together, except crackers and bacon. Transfer the mixture to a shallow baking dish. Top with cracker crumbs and bake for 15 minutes or until heated throughout. Remove and top with bacon. Serve with corn chips, pita chips or crackers. (Can put under broiler to brown, if you desire.)

Crock Pot BBQ Chicken Wings
12-16 chicken wings, do not thaw
1 can Coke
1 c. BBQ Sauce (your choice)

Turn crock pot on low. Pour the can of coke into the crock pot. Place all of the chicken wings into the Coke. Cook on low for 3-4 hours. Remove wings onto a baking pan covered with foil. Brush wings generously with BBQ sauce. Bake at 350 degrees for 10-15 minutes, just until BBQ is heated. Serve and enjoy.

Jalapeno Pretzel Dogs
1 can refrigerated pizza dough, 11 oz.
12 hot dogs
3 T. baking soda
5 oz. French’s Crispy Jalapenos, crushed
Cheddar sauce of your choice

Preheat oven to 400 degrees. Spray baking sheet with non-stick spray. Bring a large pot of water to a boil. Add hot dogs and boil for three minutes. Allow to cool enough to handle. While cooking hot dogs, roll out pizza dough and cut into 12 – ½ inch strips lengthwise. (There may be dough left over. Twist into bread sticks and bake.) Spread crushed Jalapenos in pie dish. Ladle one cup of the boiling water from the hot dogs into a bowl big enough to fit hot dogs. Add baking soda and stir until dissolved. Wrap each hot dog with one strip of dough, twisting it around and back. Leave a ½ inch space at each end. When hot dogs are wrapped, carefully dip each into water mixture being sure to cover. Gently roll each hot dog in crushed Jalapenos and place on baking sheet. Bake 10 minutes. Bake until browned on top. Serve with cheddar sauce of your choice.

Herbed Potato Crisps
3 large potatoes
3 T. oil
½ t. fresh ground pepper
½ t. oregano
½ t. thyme
½ t sage
½ t. rosemary
Celery salt to taste
Garlic salt to taste

Pre-heat oven to a high temperature. Cut the unpeeled potatoes into ¼ inch slices. Place them on well-greased oven trays. Brush the potato slices with oil and a sprinkling of pepper and herbs. (Alternatively, you can combine the oil, pepper and herbs in a bowl and toss the potato slices in the mixture until they are wellcoated.) Bake the potato slices for about 20 minutes or until they are well-browned and crisp. Sprinkle with combined salts and serve.

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