Cook of the Week Recipes

Ranch Potatoes

8 to 10 baking potatoes
8 ounces Ranch dressing
1/2 cup real bacon bits
1 cup shredded cheddar cheese

Cut potatoes into cubes and boil until tender. Drain. Put potatoes in casserole dish. Pour Ranch dressing over potatoes. Mix bacon bits and cheese into potatoes. Place in 350-degree oven until cheese is melted.

Old-Fashioned Peach Cobbler

1 15-ounce can sliced peaches
1 cup sugar
1 cup flour
1 cup milk
2 eggs
1 stick butter
Cinnamon for sprinkling

Place peaches, including juice, in casserole dish. In a bowl, combine sugar, flour, milk and eggs. Pour mixture over peaches. Cut butter up over top of cobbler. Sprinkle with cinnamon. Bake at 350 degrees until topping rises and turns golden brown, about 30 to 45 minutes.

Pineapple Cobbler

1 15-ounce can pineapple chunks
1 cup flour
2 cups sugar
1 cup milk
2 eggs
Sugar for sprinkling
1 stick butter

Place pineapple chunks, including juice, in casserole dish. In a bowl, combine flour, sugar, milk and eggs. Pour mixture over pineapple. Sprinkle with sugar. Cut butter up over top of cobbler. Bake at 350 degrees until topping rises and becomes golden brown, about 30 to 45 minutes.

Boneless Buffalo Wings

4 8-ounce skinless, boneless chicken breasts
2 cups buttermilk
2 eggs
Hot sauce to taste
1 cup self-rising flour
1 tablespoon salt
2 tablespoons pepper
Cooking oil
Blue cheese dressing

Cut each chicken breast into 4 pieces. Combine buttermilk, eggs and hot sauce in a bowl.

In a separate bowl, combine flour, salt and pepper.

Dip chicken in egg wash, then roll in flour until completely covered.

Deep fry at 325 degrees for 8 to 10 minutes. Place on paper towel to drain. Sprinkle with additional hot sauce, if desired. Serve with blue cheese dressing.