S: The Best of Marcia and Chad's Kitchen 2012
FC: The Best Of Marcia and Chad's Kitchen | 2012
1: Marcia (the Chef) & Chad (the Taste Tester)
2: This cookbook is dedicated to my granny, Fronie Honeycutt. At a young age my granny taught me how to cook. She used to say if you could read and had a sense of taste, you could cook. She taught me that everything has a soul, even food. She would often sing or talk to the dishes she made and taught me the great "old wives tale" of not walking around the oven when cakes were baking for fear of it falling. For us cooking wasn't just about food, it was about fellowship, family and heritage. So to my granny, you are loved, cherished and missed everyday. Whenever I'm in the kitchen I know that I am closer to you. You taught me the meaning of love and family along with a sense of taste- not just for cooking but for what matters in life. May I always make you proud and through this cookbook may I inspire the sense of friendship, fellowship, love, and good old soul food.
3: Table of Contents | Appetizers ...............................1 Casseroles ...............................7 Crockpot Favorites ................12 Desserts...................................23
4: Bacon Wrapped Chicken Bites | Ingredients: 1.25 pounds (approximately 3) boneless skinless chicken breast, cut into 1 inch pieces 10 slices bacon, cut into thirds Directions: 1.Preheat oven to 375 F. 2.Wrap a piece of bacon around each piece of chicken and secure with a toothpick. 3.Place bacon wrapped chicken on baking sheet lined with tinfoil. 4. Bake for 25 minutes turning halfway through.
5: Cheesy Ham Bubble Bakes Ingredients: 1 package Oscar Mayer smoked ham 1 cup shredded cheddar cheese 1 can of 10 count refrigerated buttermilk biscuits Pam Directions: 1.Preheat oven to 350 F. 2.Chop ham and mix with shredded cheese in a large mixing bowl. 3.Cut each biscuit into 4 pieces and add to ham and cheese mixture. 4.Spoon mixture into 8 muffin cups sprayed with Pam. 5.Bake 20 minutes or until puffed and golden brown. 6.Cool for 10 minutes prior to removing from muffin tin.
6: Coconut Shrimp Ingredients: 1 pound large shrimp, peeled and deveined 1 cup shredded sweetened coconut 1 cup panko crumbs 1 tablespoon all-purpose flour 1 large egg Pinch of salt Non-stick spray Directions: 1.Preheat oven to 425 F. 2.Spray a non-stick baking sheet with non-stick spray. 3.Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour in a small separate dish. Whisk egg in additional separate dish. 4.Lightly season the shrimp with salt. Dip the shrimp in the flour, shaking off the excess, then into the egg, then in the coconut crumb mixture. 5.Lay shrimp on baking sheet and bake for 10 minutes. Turn shrimp over and bake an additional 6-7 minutes. 6.Serve with sweet and spicy dipping sauce found on next page.
7: Sweet and Spicy Dipping Sauce Ingredients: 1 cup apricot preserves 1 tablespoon rice wine vinegar 1 teaspoon crushed red pepper flakes Directions: 1.Combine all ingredients together, stir and place in small serving bowl.
8: Baked Mozzarella Sticks Ingredients: 12 Wonton or Egg-Roll Wraps, at room temperature 12 Light or Fat Free Mozzarella String Cheese Marina Sauce for Dipping Small bowl with water Directions: 1.Preheat oven to 400 2.Take a room temperature wrap and lay on a flat surface turning wrap so that it appears to look like a diamond. 3.Put cheese stick in middle of the wrap. 4.Brush a small amount of water on the top and bottom tips of the wrapper. 5.Take the bottom corner of the wrap and fold it up over the cheese stick. 6.Fold over the right and left corners of the wrap and onto the cheese stick to completely cover the cheese. 7.Finish rolling up the wrap. 8.Bake for 10-12 minutes, until golden brown, turning wraps half way through cooking.
9: Pepperoni Pizza Rolls Ingredients: 3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can 56 pepperoni slices Block of cheese (cheese of choice) 1 egg, beaten Parmesan cheese Italian seasoning Garlic powder 1 jar pizza sauce Directions 1.Cut the block of cheese into 30 squares. 2.Flatten a biscuit and stack pepperoni and cheese on top. 3.Gather up the edges of the biscuit and fold into a bundle. 4.Line the rolls up in a greased 9x13 pan. Brush with beaten egg. 5.Sprinkle with parmesan cheese, Italian seasoning and garlic powder. 6.Bake to 425 for 18-20 minutes.
11: Chicken Dumpling Casserole Ingredients: 3 boneless skinless chicken breasts 2 cups chicken stock or chicken broth 3 chicken bouillon cubes 1 stick of butter 1 cup self-rising flour 1 cup milk 1 can cream of chicken soup Directions: 1.Place boneless, skinless chicken breast in sauce pan with enough water to cover the chicken. Bring to a boil and then turn off the heat. Place a lid on the pot and allow chicken to sit for 10-15 minutes to finish cooking. Remove chicken from stock and allow chicken to cool. Shred the chicken. 2.Preheat oven to 400 degrees. 3.Melt stick of butter in 9x13 casserole dish. 4.Spread shredded chicken on melted butter. 5.In a small bowl, mix milk and flour and slowly pour over chicken. Do not stir the chicken. 6.In a mixing bowl take 2 cups of the chicken stock or chicken broth and whisk in a can of cream of chicken soup and bouillon cubes. Once blended, pour over the flour and milk layer of the casserole and remember not to stir the casserole mixture. 7.Bake casserole for 30-40 minutes or until the top is golden brown.
12: Granny’s Chicken Casserole Ingredients: 1 8-ounce package Pepperidge Farm dressing 1 stick margarine 2 cups chicken cooked and shredded 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup sour cream 2 cups chicken broth 1/2 cup milk Directions: 1.Melt margarine and mix with Pepperidge Farm dressing. 2.Put half of dressing in a 9x13 dish and save other half for the top of the casserole. 3.Place shredded chicken on top of dressing. 4.Mix cream of chicken and mushroom soups, sour cream and milk in a mixing bowl. Spread over chicken and dressing. 5.Sprinkle remaining dressing over top of soup mixture and then pour chicken broth over the casserole. 6.Bake at 375 F for 30 minutes or until golden brown.
13: Hash Brown Casserole Ingredients: 1 package frozen hash browns 2 cups grated cheddar cheese 1 can cream of mushroom soup 1 medium onion, chopped 1 small carton sour cream 1 tablespoon mayonnaise Directions: 1.Mix all of the above ingredients in a large mixing bowl and spread into 9x13 pan. 2.Bake at 325 F for 30-45 minutes.
14: Low Fat Baked Ziti with Spinach Ingredients: 1 pound high fiber ziti such as Ronzoni Smart Taste 28 ounces crushed tomatoes 1 teaspoon olive oil 3 cloves garlic, minced 10 ounces frozen spinach, thawed 1 teaspoon oregano 2 tablespoons chopped fresh basil Salt and pepper to taste 8 ounces fat free ricotta 1/2 cup parmesan cheese 2 cups part skim mozzarella cheese Pam Directions: 1.Preheat oven to 375 F. Spray a 9x13 inch baking pan with Pam. 2.In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot. 3.In a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt, pepper and chopped tomatoes. Season with basil and oregano. 4.Add sauce to the pasta. 5.Add half of the mozzarella cheese. Add the parmesan and ricotta cheeses. Mix well and transfer to the baking pan. 6.Top with the remaining mozzarella cheese. 7.Bake for 30 minutes, or until mozzarella is melted and the edges are golden and lightly browned.
15: Ravioli Casserole Ingredients: 3 cups spaghetti sauce 25 ounces frozen cheese ravioli, cooked and drained 16 ounces 4% cottage cheese 16 ounces shredded mozzarella cheese 1 cup grated parmesan cheese Directions: 1.Spread 1 cup spaghetti sauce in an ungreased 9x13 baking dish. 2.Layer with half of the ravioli, 1 cup spaghetti sauce, 1 cup cottage cheese and 1 cup mozzarella cheese. 3.Layer with the other half of the ravioli, remaining sauce and cheeses. 4.Bake, uncovered at 350 F for 30-40 minutes or until cheese is bubbly. 5.Let stand for 5-10 minutes before serving.
16: Crockpot Favorites
17: Crockpot Barbecue Chicken Ingredients: 4-6 frozen boneless skinless chicken breasts 1 bottle BBQ sauce of choice 1/2 cup vinegar 1 teaspoon red pepper flakes 1/2 cup brown sugar 1 teaspoon garlic powder Directions: 1.Place chicken in the bottom of the crockpot. 2.In a bowl, mix BBQ sauce, vinegar, red pepper flakes, brown sugar and garlic powder together. 3.Pour sauce over chicken. 4.Cook on low for 4-6 hours or high for 3-4 hours until chicken is completely cooked.
18: Crockpot BBQ Coke Chicken Ingredients: 1 fryer chicken 1 lemon 1 onion 1 bottle BBQ sauce of choice 1 can Coca-Cola Directions: 1.Peel onion and cut into quarters. 2.Cut lemon into quarters. 3.Place fryer chicken into crockpot and toss in onion and lemon quarters. 4.In a bowl mix together BBQ sauce and Coca-Cola and pour over fryer chicken, lemon and onion. 5.Cover and cook on low 6-8 hours or on high 3-4 hours.
19: Crockpot Beef and Mushrooms Ingredients: 1 pound stew beef 1 can cream of mushroom soup 1 packet onion soup mix 8 ounces fresh mushrooms Directions: 1.Mix all of the ingredients together in a crockpot. 2.Cook on low for 6-8 hours or on high for 4-6 hours.
20: Crockpot Burgundy Beef Ingredients: 1 pound sliced fresh mushrooms 1 pound fresh baby carrots 1 boneless beef chuck roast (approximately 2 pounds) 1 can condensed golden mushroom soup 1 cup beef broth 1 tablespoon Worcestershire sauce 1 envelope onion soup mix 1 teaspoon pepper Directions: 1.In a crockpot combine the mushrooms and carrots. 2.Place roast on top of mushrooms and carrots. 3. In a large bowl combine all other ingredients and pour over roast. Cook 6-8 hours on low.
21: Crockpot Chicken and Rice Ingredients: 2-4 frozen boneless skinless chicken breasts 1 package cream cheese, softened 1 can cream of chicken soup 1 package Italian dressing seasoning rice Directions: 1.Place boneless skinless chicken breasts into crockpot. 2.In a mixing bowl stir together cream cheese, cream of chicken soup and Italian dressing seasoning. Pour over chicken. 3.Cook on low 6-8 hours or high for 4-6 hours until chicken is cooked through. 4.Cook rice according to package directions. 5.Serve chicken over rice.
22: Crockpot Chicken and Stuffing Ingredients: 4 thawed chicken breasts 6 ounce package of Stove Top stuffing mix 1 cup sour cream 1 can cream of chicken soup Directions: 1.Place chicken on bottom of crockpot. 2.Pour stuffing mix over chicken breasts. 3.Combine sour cream and cream of chicken soup together and pour over stuffing mix. 4.Cook on low for 4 hours.
23: Crockpot Chicken Tacos Ingredients: 1 envelope taco seasoning 6 boneless skinless chicken breasts 1 jar salsa Soft or hard taco shells Favorite taco toppings Directions: 1.Place boneless skinless chicken breasts in crockpot. 2.Mix together taco seasoning and salsa. Pour over chicken. 3.Cook on low 6-8 hours or high 4-6 hours until chicken is cooked through and easily shreds. 4.Create tacos!
24: Crockpot Honey Bourbon Chicken Ingredients: 1 pound boneless skinless chicken thighs Salt and pepper to taste 1 cup low sodium soy sauce 1 cup honey 2 tablespoons vegetable oil 1 cup ketchup 2 cloves minced garlic 1 cup diced onion Sesame Seeds 1 teaspoon red pepper flakes Rice Pinch of cornstarch Directions: 1.Place the chicken thighs in the crockpot and sprinkle with salt and pepper on both sides. 2.In a mixing bowl, combine honey, soy sauce, ketchup, vegetable oil, garlic, onion and red pepper flakes. Stir to combine well and pour over the chicken. 3.Cook on low for 3-4 hours or high for 1 - 2 hours until chicken is cooked through. 4.Remove chicken from crock pot and cut into chunks. Prior to putting the chicken back in the crockpot sprinkle in a pinch of cornstarch and stir to thicken the sauce. Replace chicken. 5.Cook rice according to package directions. 6.Serve hot over a bed of rice and sprinkle with seeds.
25: Crockpot Sausage Breakfast Casserole Ingredients: 1 package (26 ounces) frozen shredded hash brown potatoes 1 package Jimmy Dean Hearty Original Sausage Crumbles 1 cup (4 ounces) shredded mozzarella cheese 1 cup (2 ounces) shredded parmesan cheese 1 cup julienne cut sun dried tomatoes packed in oil, drained 6 green onions, sliced 12 eggs 1 cup milk 1 teaspoon salt 1 teaspoon ground black pepper Pam Directions: 1.Spray crockpot with Pam. 2.Layer half of the potatoes on the bottom of the crockpot. 3.Top with half of the sausage crumbles, mozzarella and parmesan cheese, sun dried tomatoes and green onions. 4.Layer with other half of the potatoes. 5.Top with other half of the sausage crumbles, mozzarella and parmesan cheese, sun dried tomatoes and green onions. 6.Beat eggs, milk and pepper in a large bowl until well blended. 7.Pour evenly over potato mixture. 8.Cook on low for 6-8 hours or on high for 3-4 hours until eggs are set.
26: Slow Baked Mac and Cheese Ingredients: 1 cups milk 12 ounce can skim evaporated milk 1 cup unsalted butter, melted and cooled to room temperature 3 large eggs 1 teaspoon salt 3 cups shredded cheese 1 pound elbow macaroni, cooked and drained al dente Black pepper to taste 1 cup grated parmesan cheese Directions: 1.Spray the inside of crockpot with cooking spray. 2.Combine milk, evaporated milk, eggs, butter, and salt in crockpot and whisk until smooth. 3.Add the shredded cheese and macaroni, sprinkle with black pepper. Stir gently with a spatula to coat evenly. 4.Sprinkle the parmesan cheese on top. 5.Cover and cook on high for 30 minutes. After 30 minutes reduce the temperature to low and cook 2 hours until custard is set in the middle.
27: Crockpot Teriyaki Chicken Ingredients: 3 pounds boneless skinless chicken thighs 1 cup sugar 1 cup soy sauce 6 tablespoons cider vinegar 1 teaspoon ground ginger 1 teaspoon minced garlic 1 teaspoon pepper 5 teaspoons cornstarch 5 teaspoons water Rice Directions: 1.Place chicken thighs in crockpot. 2.In a mixing bowl combine, sugar, soy sauce, cider vinegar, ginger, garlic, and pepper. Pour over chicken. 3.Cook on low for 4-6 hours or on high for 2-4 hours until chicken is cooked through. 4.Remove chicken and place liquid into a saucepan. 5.Bring liquid to a boil. 6.Combine cornstarch and water until smooth. Slowly stir into boiling liquid and stir until thickened. Reduce heat. 7.Pour sauce over chicken. 8.Cook rice according to package directions and serve.
29: Banana Pecan Bread Ingredients: 3 or 4 ripe bananas, smashed 1/3 cup melted butter 1 cup sugar 1 egg, beaten 1 teaspoon vanilla 1 teaspoon baking soda Pinch of salt 1 cup all-purpose flour 1 cup pecans Directions: 1.Preheat oven to 350 F. 2.With a wooden spoon, mix the butter into the smashed bananas in a large mixing bowl. 3.Mix in the sugar, egg, and vanilla. 4.Sprinkle in the baking soda and salt over the mixture and continue mixing together. 5.Add flour, continuing to mix. 6.Fold in the pecans. 7.Pour mixture into a greased 4x8 inch loaf pan. Sprinkle a few pecans on top of the loaf. 8.Bake for 1 hour or until toothpick inserted in the center of bread loaf comes out clean. 9. Cool on wire rack for 10 minutes prior to serving.
30: Basic No Bake Cheesecake Ingredients: 9 inch graham cracker pie crust 8 ounce package cream cheese 14 ounce can condensed sweetened milk 1/3 cup lemon juice 1 teaspoon vanilla flavoring Directions: 1.Mix cream cheese, sweetened milk, lemon juice and vanilla flavoring together in a large mixing bowl. 2.Pour mixture into pie crust. 3.Chill for 2-3 hours before serving.
31: Cookies and Cream Cheesecakes Ingredients: 42 Oreos, 30 left whole and 12 coarsely chopped 2 pounds (32 ounces) cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 4 large eggs, lightly beaten 1 cup sour cream Pinch of salt Directions: 1.Preheat oven to 275 F. 2.Line standard muffin tins with liners. Place 1 Oreo in the bottom of each liner. 3.Beat cream cheese at medium speed using an electric mixer. 4.Gradually add the sugar, beating until combined. 5.Beat in the vanilla extract. 6.Drizzle eggs into mixture, a bit at a time, continuing to mix. 7.Beat in sour cream and salt. 8.Stir in chopped Oreos by hand. 9.Divide batter evenly among cookie lined cups. 10.Bake 22 minutes, rotating pan halfway through cooking. 11.Transfer to wire racks to cool completely. Refrigerate at least 4 hours prior to serving.
32: Dr. Pepper Cookies Ingredients: 1 chocolate cake mix (without pudding) 6-8 ounces Dr. Pepper Soda 1 cup chopped pecans (optional) 2 cups powdered sugar 1-2 tablespoons Dr. Pepper® Soda Directions: 1.Preheat oven to 350 F. 2.In a large mixing bowl, mix chocolate cake mix and 6 ounces Dr. Pepper. Stir mixture until well combined and the consistency of cookie dough. If necessary add a little more Dr. Pepper. 3.Stir in chopped pecans (optional step). 4.Scoop into tablespoonful size balls onto parchment lined baking sheets and bake for 10 minutes. 5.Remove cookies from the oven and allow cookies to cool before glazing. Glaze Topping: 1.Whisk together powdered sugar and 1-2 tablespoons Dr. Pepper until desired glaze consistency is achieved. 2.Drizzle over cooled cookies.
33: Golden Pecan Pie Ingredients: 1 box Pillsbury refrigerated pie crusts, softened 1/3 cup packed brown sugar 1 teaspoons all-purpose flour 1 cup light corn syrup 1 teaspoon vanilla 3 eggs 1 cup pecan halves 2 tablespoons butter or margarine, melted Directions: 1.Preheat oven to 375 F. 2.Place pie crust in 9 inch glass pie pan. 3.In a large bowl, mix brown sugar, flour, corn syrup, vanilla and eggs until well blended. 4.Stir in pecans and butter or margarine. 5.Pour into crust lined pan. 6.Bake 40-50 minutes or until filling is puffed and pie is golden brown. 7.Cool completely and store in refrigerator.
34: Gooey Lemon Bars Ingredients: 1 yellow or lemon cake mix 3 eggs 1 cup melted margarine 1 pound powdered sugar 8 ounces softened cream cheese 2 tablespoons lemon juice Pam cooking spray Directions: 1.Mix together yellow or lemon cake mix, 1 egg (beaten), and 1 cup melted margarine. Spread into a 9x13 dish sprayed with Pam. 2.Mix together 1 pound powdered sugar, 2 eggs (beaten), 8 ounces softened cream cheese, and 2 tablespoons lemon juice. Pour over cake mixture. 3.Bake at 350 F for 35-40 minutes.
35: Granny’s Peach Cobbler Ingredients: 4 cups peaches (use frozen peaches for best results, thawed) 1 cup sugar 1 stick butter 1 cup self-rising flour 1 cup milk Directions: 1.Melt butter into 8x8 baking dish. 2.Mix together peaches and 1 cup sugar and pour into baking dish. 3.Mix together self-rising flour, 1 cup sugar and milk in a mixing bowl. Pour over peach mixture. 4.Bake at 350 F for 1 hour.
36: Nutella Cupcakes Ingredients: 1/4 cup butter, room temperature 1/4 cup canola oil 3/4 cup sugar 3 large eggs 1 teaspoon vanilla 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup nutella, room temperature Directions: 1.Preheat oven to 325 F. 2.In a medium bowl, beat the butter, canola oil, and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth. 3.In a small bowl, stir together the flour, baking powder, and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. 4.Divide the batter between 12 paper lined muffin cups. Drop a spoonful of nutella on top of each and swirl through the batter with the tip of a bamboo skewer or knife. 5.Bake for 25-30 minutes, or until springy to the touch.
37: Sierra Mist Berry Cobbler Ingredients: 24 ounces frozen fruit of choice 1 can Sierra Mist 1 box white cake mix Directions: 1.Pour frozen fruit into 9x13 baking dish. Spread the fruit out so that is evenly dispersed. 2.Pour dry white cake mix over the top of the fruit. 3.Pour Sierra Mist slowly over the cake mix and fruit. 4.DO NOT stir the mixture; a crust will form as it bakes. 5.Bake at 350 F for 45-60 minutes.
39: Bon Apetite