Evelyn Brandon – For The Record

School is back in session, which means moms all over will be making after school snacks for their hungry students and football season is about to rush back to us, and that means lots of couch sitting and eating. Both of these events require snacks galore. At our house, there are no small children to make snacks for anymore, but we DO love football season. There isn’t a Sunday that passes where we aren’t rushing home from church to get ready for a day of football – Monday nights are much the same. Usually if I cook on the weekend, it’s Saturday evening so we can warm up lunch after church and if I cook on Sunday, it’s always light meals or snack foods (during football season).

There’s one thing you can take to the bank though, if we are watching football, there are lots of snacks in the very immediate vicinity of the living room.

I have never made the chicken pops, but had them at a Super Bowl party several years back. They were delicious. The hostess there served hers with Ranch dip, but I thought honey mustard dip would be good too, so I am including that recipe to go along with the poppers.

Parmesan Chicken Pops

1/2 cup crushed corn flakes

3 Tablespoons grated Parmesan cheese

1/4 teaspoon granulated garlic

1 1/4 pound boneless skinless chicken breasts, cut into strips

3 Tablespoons melted butter

Salt and pepper

Bamboo skewers

Preheat oven to 375

In a bowl, combine corn flakes, cheese and garlic and salt and pepper to taste

Dip chicken pieces in butter, roll in corn flake mixture

Place on baking rack in shallow pan

Bake 30 minutes, or until chicken s done

When chicken is somewhat cooled, stick skewers into chicken strips

Honey Mustard Dipping Sauce

3/4 cup Dijon mustard

1/2 cup Duke’s mayonnaise

1/4 cup honey

1/4 teaspoon ground red pepper (optional)

1/8 teaspoon garlic salt

Mix all ingredients together until well blended and serve

Bon appétit!