This week’s Cooks of the Week are Olivia and Abel Rogers, children of Taylor and Justin Price and Daniel Rogers. Olivia is 10 years old and is in 5th grade at SES. Abel is 6 years old and is in 1st grade at SPS. In their free time, they both enjoy riding their golf cart, playing with friends and spending time with family! Here are three fun recipes they want to share with you this week! Enjoy!
Livi’s Buffalo Chicken Dip
2 lbs. of shredded chicken
1 c. of ranch dressing
8 oz. cream cheese
2 c. shredded cheese
1 c. of Texas Pete hot sauce
Mix all ingredients in crockpot and cook on low for 1-2 hours. Enjoy with Tortilla chips or scoops!
Abel’s Hamburger Casserole
1 lb. pasta shells, cooked and drained
1 lb. ground beef, browned and drained
2 cans of tomato soup
2 c. of shredded cheddar cheese
1 c. if mozzarella
1/2 c. water
Brown ground beef and drain. Toss cooked pasta shells, tomato soup, water and half of the cheese in and mix it all up. Pour into 9”x13” greased baking dish. Top with remaining cheese, cover with foil and bake at 375℉ for 20 minutes. Uncover and bake an additional 10 minutes to brown cheese.
Peach Cobbler Dump Cake
3 cans sliced peaches in heavy syrup
1 package yellow cake mix
1/2 c. butter, melted
Preheat oven to 350℉. Dump two cans of peaches with syrup in baking pan. Drain third can and dump only peaches in dish. Top peaches with dry cake mix, spreading out evenly across peaches. Drizzle cake mix with melted butter. Bake 55 minutes or until top is deep golden brown. Top with powdered sugar and enjoy!
