This week’s Cook of the Week is Marie Hughes of Oak Park. She is the mother of two boys, Gatlin Reed and Kevin Zane. Hughes works at Nordson in Swainsboro and enjoys spending time with her kids, going to races, watching her children play sports, and spending time with family and friends. Here are three recipes that she would like to share. Enjoy!
Buffalo Chicken Dip
Add drained chicken from cans into a skillet and cook for two minutes. Add hot sauce. Stir in cream chees until blended, then add in ranch dressing. Mix in half shredded cheese, and cook until blended. Transfer mixture into an oven-safe dish and sprinkle with remaining cheese on top. Bake at 375 °F for 10 minutes. Serve warm and enjoy!
Chicken Pot Pie
Preheat over to 350°F. Boil chick breasts until fully cooked. Cut breasts into bite-sized pieces and set aside. Roll out one pie crusts and from into bottom of an 8”x8” pan. Mix chicken and all other ingredients in a large bowl and pour into pan. Roll out other pie crust and place on top, then cut a few one inch cuts on top to vent pie. Place in oven and cook until pie crust is golden brown.
Preheat over to 350°F with rack in center. Whisk together flour with baking powder in a small bowl and set aside. Using a mixer, beat butter together with sugar. Add vanilla extract and egg to mixture and beat to combine. Add flour mixture with butter mixture, in three parts, until fully incorporated. Lightly roll dough on a floured surface and use a cookie cutter to cut out favorite shapes. Bake cookies on parchment or silicone-lined baking sheet in oven for 10 minutes or until edges begin to turn gold.