SHORELINES

28 Shor e l i n e S | 2016 Vol :1 "I want to empower cooks to provide their families with good food that is easy," Little says. For Little, cooking is still a family affair. His 7-year-old son, Jack,loves being in the kitchen and his wife, Heather, often helps Little think outside the box in recipe development. "I realized in writing this book that family exceeds blood. People have connected through the book and we are able to share something that is special beyond our immediate family," explains Little. A favorite place for Little's family to gather together is at the lake. Little has traveled to Lake Jordan and Lake Martin his entire life and still enjoys a weekend escape with his family. "Just like food, water is a conduit for bringing family together. I have so many good memories of my time at the lake and it's a place my family enjoys reconnecting at today," Little says. Throughout the years, Little has found recipes that are perfect for making ahead and taking to the lake for the weekend. "These are my go-to crowd pleasers. Easy recipes you can make ahead or put together quickly when you get there," Little says. Heather's Buffalo Chicken Dip Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes INGREDIENTS 2 (12.5-ounce) cans white meat chicken, drained 1 (8-ounce) package cream cheese, softened 1 cup shredded mozzarella cheese ¾ cup prepared ranch dressing, divided (or blue cheese dressing) ¼ cup buffalo wing sauce INSTRUCTIONS 1. Preheat the oven to 350°F and lightly grease a 2-quart baking dish. 2. Combine the chicken, cream cheese, mozzarella cheese and ½ cup of the ranch dressing in a medium- size bowl. 3. Spread mixture into the prepared dish and drizzle with the remaining ¼ cup of ranch dressing. 4. Drizzle buffalo sauce over top, adding more or less to suit your taste. 5. Bake for 20 to 30 minutes or until the dip is bubbly around the edges. Serve alongside celery sticks, corn chips, pita chips or crackers. Food photographs by K im Box phoToGr a ph y

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