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That Chik Can Cook - A Cookbook

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That Chik Can Cook - A Cookbook - Page Text Content

S: Man, That Chik Can Cook...and here's how she does it!

BC: all images and recipes are the sole property of the author and may not be used without permission.

FC: Man, That Can Cook! | Chik | and here's how she does it! | Stacey Chik

1: Hello Friend, Don't you just love the smell of freshly baked bread in the mornings? Or the sweet scent wafting through the air as brown sugar and butter dance in the crockpot all day long? These smells bring me to lovely, nostalgic places. For as long as I can remember, I have felt most at home in my kitchen, with apron strings tied 'round, and fingers hugging the wood of my favorite spoon. I passionately believe in nourishing the bodies we have been given with the most healthy, natural ingredients available to me. In my home, food is a language, it is a dance, and it is a journey. Pull up a stool, turn the page, and join me, won't you? | Stacey



4: BEST-EVER SCRAMBLED EGGS 8 eggs 1/4 c. milk Seasoning salt shredded cheese - about 1/2 cup laughing cow swiss cheese - one wedge cut into tiny pieces Coat your pan with Pam cooking spray & heat on medium. Blend the 1st 4 ingredients with hand mixer until bubbly. Pour egg mixture into frying pan Cook on medium for several minutes until sides begin to look foamy. Begin to flip & chop with your spatula. When almost done, sprinkle tiny pieces of the LC cheese and fold into eggs

5: BREAKFAST SANDWICHES 1 package English muffins scrambled eggs 6 slices deli ham cut into fourths 6 slices cheddar cheese cut into fourths cream cheese - either plain or a savory flavor. I use sun-dried tomato. Scramble your eggs. While the eggs are cooking, begin lightly toasting the muffins. As the muffins come out of the toaster, stack the tops and set them aside, line up the bottoms and begin spreading a thin layer of the sun-dried tomato cream cheese on each. Turn the oven on to broil. Build your sandwiches assembly line style: Eggs on each, 2 pieces ham on each, 2 slices cheese on each.Put them all on a cookie sheet (I do this step in batches of 6). Broil for about 2 minutes until cheese is melted. Immediately smush the tops of the muffins onto the melted cheese. Set the muffins on a plate and put that in the freezer for about 2 hours. Once all muffins are frozen, put 1 dozen into a gallon size zip-loc bag & keep in freezer. To reheat: simply wrap sandwich in microwave & heat for anywhere between 30-45 seconds, longer if necessary. I like to make this recipe doubled or tripled so that I only have to do it once a month with no concern of running out.

6: BREAKFAST BURRITOS 10 flour tortillas 1 dozen eggs, scrambled. Cream cheese, plain or savory Jimmy Dean's maple sausage: crumbled, browned, & drained. Cook sausage - reserve in fridge until ready to assemble. Scramble eggs. Build tortillas: spread cream cheese, add sausage & eggs, roll burrito style. Freeze on a plate, then put all of the burritos into a gallon-size zip-loc bag. Reheat for about 1:30 in the microwave. | CHRISTMAS BREAKFAST CASSEROLE I like to make this delicious casserole for Christmas morning so that we have a hearty breakfast awaiting us after we open gifts. But it's great all year 'round! 1 package Pillsbury Croissant Dough 1 pound pork sausage 2 tablespoons maple syrup 1.5 cups grated cheese 6 eggs 2 cups milk 1tsp. salt dash of pepper Place Pillsbury croissant dough in a greased 13x9 casserole dish Brown sausage, toss with maple syrup and let heat for another minute. Spoon sausage over dough. Sprinkle cheese over sausage. Beat last 5 ingredients; pour into dish. Cover and refrigerate over night. Bake at 350 for 45 minutes. | Tip: Combine 3-5 types of cold cereal in a plastic container in your pantry. Limit the sugar cereals to 1 or 2 and make the rest high fiber, high protein choices. The kids will love it and so will your wallet!

7: CINNAMON STREUSEL COFFEE CAKE 2 cups Bisquick 2/3 cup milk 4 tbsp sugar 1 tsp Apple Pie Spice 1/2 cup chopped walnuts Preheat the oven to 375. Grease a 9" round pan or pie plate. Make Streusel Topping (recipe below) and set aside. Stir above ingredients just until blended. Spread in pan. Sprinkle Streusel on top. Bake 18-22 minutes. CINNAMON STREUSEL TOPPING 1/3 cup Bisquick 1/3 cup Brown Sugar, packed 1/2 tsp cinnamon 2 tbsp butter softened Mix ingredients until crumbly.


10: EXTRAORDINARY CHOCOLATE CHIP COOKIES 1 1/2 C softened butter 1 1/4 C granulated sugar 1 1/4 C brown sugar 1 T vanilla 2 eggs 4 C all-purpose flour 2 t baking soda 1/2 t salt 1 half bags each of chocolate chip, white chocolate chip, and butterscotch chip cookies. Heat oven to 350. Beat butter sugars, vanilla, & eggs. Stir in dry ingredients. Add chips.Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 12 -14 minutes. Let cool for 2 minutes before removing from cookie sheet. Remove to wire rack and let cool completely. Makes about 6 dozen cookies. | CHOCOLATE MARSHMALLOW BARS 1 package white cake mix (any brand) 1/2 cup butter + 2/3 cup butter (used at different points of the recipe) 2 cups mini marshmallows 1/2 cup shredded coconut (optional, I have also used caramel chips) 1/2 cup packed brown sugar 1/2 package of chocolate chips Heat oven to 350. Mix cake mix (dry) and 1/2 cup butter in a medium bowl using a pastry blender until crumbly. Press firmly in bottom of an ungreased rectangular pan, 13x9x2. Bake 9 minutes or until light brown. Sprinkle marshmallows and optional coconut over baked layer. In a small saucepan, heat 2/3 cup butter and the brown sugar to boiling, stirring occasionally. Boil and stir one minute. Pour mixture evenly over marshmallows. Bake about 12 minutes on middle rack of oven and then carefully move it to the lowest rack to prevent the marshmallows from scorching. While baking, crush the chocolate chips into tiny morsels. Immediately after the bars are removed from the oven, sprinkle the "minced" chocolate all over them. Let stand. The chocolate will melt while the bars cool. Once completely cool, I sprinkle some powdered sugar on the bars simply for presentation.

11: BANANA BREAD This is a family recipe that has been handed down for 3 generations. It makes perfect Banana Bread every single time! 1/4 cup plus 1 tsp butter 1 cup sugar 2 eggs 1 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1//4 tsp salt 3-4 mashed bananas Preheat oven to 350. Cream the butter and sugar in one bowl. Add the eggs and mix. In a separate bowl mix the dry ingredients. Combine the two bowls, add in the bananas. Place in a greased loaf pan - can be split into two pans for smaller loaves. Bake 25 minutes, then cover with foil. Bake another 15-20 minutes. Done when a toothpick comes out clean. | This is my mom & I at Aeries Riverview Winery in Grafton, IL. Seriously one of the best places in the world to enjoy a glass of vino on a crisp Autumn day!

12: FOCACCIA BREAD One envelope active dry yeast One cup minus 1 tablespoon lukewarm water 2 cups plus 2 tablespoons all-purpose flour 2 tablespoons whole-wheat flour 1 teaspoon salt Topping: Crushed rosemary & Kosher Salt Dipping sauce if desired: Extra Virgin Olive Oil & Balsamic Vinegar In a small bowl, sprinkle the yeast over the water. Let stand until foamy, about 10 minutes. In a food processor, combine the all-purpose flour, the whole wheat flour and the salt. With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing 30 times. The dough will be sticky. Spray a large bowl with nonstick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap and let the dough rise until it doubles in volume, about an hour. Spray a baking sheet with nonstick cooking spray. Punch down the dough. Flour your hands and form the dough into a ball. Place it on the baking sheet and press it into a 10" circle. Cover loosely with plastic wrap and let it rise in a warm, draft-free place until doubled in volume, about 30 minutes. Preheat the oven to 425 F. Without piercing the dough, make dimples with your fingertips all over the dough and then sprinkle the topping all over. Bake on the center over rack until browned, about 15-20 minutes. Do not overcook! Serve quite warm. | CHEESE MUFFINS These are a slightly sweet bread-type muffin that is great with soup or stew! 1 1/2 cups flour 1 cup sugar 1 1/2 tsp baking powder 3/4 cup milk 1 egg, beaten 4 tbsp butter, softened 1/4 tsp vanilla 1 cup shredded cheddar cheese Preheat oven to 400. Mix all ingredients. Pour into greased muffin pan. Bake for 20 minutes.

13: Tip: keep your sink full of hot, soapy water throughout your entire work time. This way, as you use a dish, spoon, or especially measuring utensils, you can drop it in the water and have it washed immediately so that you can use it again! This is a must for a busy kitchen! | FOOL PROOF DINNER ROLLS 1 1/2 cups warm water 1 tablespoon active dry yeast 2 tablespoons white sugar 2 tablespoons vegetable oil 1 teaspoon salt 4 cups bread flour In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees. Bake for 18 to 20 minutes in the preheated oven, or until golden brown. | OATMEAL CHOCOLATE CHIP MUFFINS 1 cup flour 1 cup oats 1/4 cup sugar 1 tsp vanilla 1/2 tbsp baking powder 1 cup milk 3 tbsp canola oil 1 egg, beaten 1 cup chocolate chips Preheat oven to 425. Combine all ingredients just until dry ingredients are moistened. Fill baking cup lined muffin pan about 2/3 full. Sprinkle cinnamon sugar on top. Bake for 15-17 minutes.


16: SOUR CREAM ENCHILADAS This is a dish that freezes really well, so I always am sure to make the whole recipe which for me makes a 9x11 pan and a 9x9 pan. Then I just freeze the smaller one. 1 lb ground beef or turkey OR 1 lb cubed chicken 1 can refried beans 1/2 onion, diced 1 can diced green chilies 16 oz sour cream 1 can cream of mushroom soup 1 can 'cream of chicken with herbs' soup 2 lb cheddar cheese, shredded (we use Mexican or Taco blend) 12 burrito size flour tortillas Saute the onion in a large frying pan on medium-high heat until translucent and slightly browned. Add the beef (or chicken) and cook until no longer pink. Add the refried beans and cook on low until mixture is heated thoroughly. In a medium mixing bowl mix together the soups, sour cream and the green chilies. Lay out all 12 tortillas side by side. Place about 1/3 C of meat mixture down the center of each tortilla. Place a generous dollop of soup mixture on top of the meat mixture. Place a handful of cheese on top of the soup mixture - you will have some of both cheese and soup mixture left. Roll up each tortilla, burrito style. Place each rolled burrito touching one another, side by side into each pan. Evenly pour and spread out the remainder of the soup mixture over the top of the rolled burritos. Repeat with the remaining cheese. Cover the pan with aluminum foil and bake at 350 degrees for 20-25 minutes, or until bubbly and hot. If you are freezing one, there is no need to bake it first.

17: CHICKEN POT PIE 2 dairy case pie crusts 1 can cream of chicken with herb condensed soup 3/4 bag of frozen peas and carrots shredded Italian cheese - a generous handful 2 large boneless, skinless chicken breasts paprika 1 egg 3 tbsp milk 1 tbsp sugar Boil the chicken and then shred it in the food processor. I usually do this up to a week or two ahead of time when I am boiling chicken for chicken salad, etc. So I almost always have several bags of cooked, shredded chicken on hand in my freezer in ziploc baggies. Mix the chicken and the can of soup in a large bowl. (If you are doing this ahead of time, just dump that can of soup right in the ziploc baggie with the chicken and toss the whole lot into the freezer - your chicken won't dry out that way in the freezer! Add the frozen veggies, a sprinkle or two of paprika, the cheese and put it all on top of crust #1, which you have already laid out in the deep pie dish. Put the 2nd pie crust on top. I personally vary between just schlepping the full crust on there and calling it a day, and getting all fancy and doing a lattice top with some cookie cutter shapes to top it off. Egg wash the top - which is simply mixing up an egg and a few tablespoons of milk and my secret eggwash ingredient: SUGAR, then brushing it all over the top of the crust. The egg wash makes the crust that beautiful, magazine golden brown, and the sugar will give your crust that hint of sweetness like a pie crust. Mixed with the savory of the filling, this is a MUST!! Bake for 20 minutes in a 350 oven.

18: TWO ALARM CHILI 1-2 lbs Ground sirloin, browned with onions 2 large cans of chili beans, hot 2 cans of condensed tomato soup 2 cans of black beans 2 cans of black eyed peas 2 cans of diced tomatoes A cup of ketchup Chili powder to taste. Let it cook on low in the crockpot all day long!

19: CREAM OF CHICKEN & WILD RICE 2 cans cream of chicken condensed soup 1 can cream of mushroom condensed soup I can white shoepeg corn 3 cups water 2 cup milk 8 oz sour cream 6 boneless, skinless chicken tenderloins 1 medium onion, minced 1/2 cup white wine 1 tbsp butter 1 package long grain & wild rice, cooked according to directions a dash of nutmeg, cumin, white pepper, and dry ranch seasoning Saute onions in butter. Add chicken & wine cook it up real good. Combine everything ELSE in a crockpot while the chicken is cooking. Run the chicken mixture through the food processor for a pulse or two to break up the chicken. Dump it all into the crockpot. Make the rice according to package directions and then refrigerate until about 30 minutes before serving. Add the rice just about 10 minutes before serving. | HEARTY TOMATO SOUP 2 tablespoons butter 1 medium onion 1 clove garlic 1/2 tsp paprika 1 1/2 tsp chopped fresh basil 8 oz cream cheese 1 1/4 cups milk 2 cans condensed tomato soup I box long grain & wild rice, prepared. Prepare the rice according to the package directions. Set aside. Melt butter in medium saucepan over medium heat. Cook onion and garlic in butter for several minutes, stirring occasionally until the onion is tender; remove from heat. Stir in paprika, basil, and cream cheese. Stir for a while to incorporate the cheese and the hot butter. Gradually stir in milk and soup. Beat with hand beater until cheese is melted and soup is smooth. Stir in rice just before serving.

20: POPPYSEED CHICKEN FARFALLE 1 box Farfalle pasta - the bowties! 6 boneless, skinless chicken tenderloins (again, you can adjust this. I have made it with less when I had less on hand....and more when I can - I have even made it without meat at all!) 1 tsp poppyseeds Shredded Asiago cheese to taste (we put about 1/3 c in the dish once it's cooked up, and then use some to sprinkle on our own plates once it's served) Marinade: 1/2 c. Extra Virgin Olive Oil 1/4 c. balsamic vinegar 4 cloves garlic, minced 6 TB water 4 TB Dijon Mustard 8 TB sugar Stir together the marinade ingredients and pour it over the chicken. Allow to marinade anywhere from 3 hours to overnight. Boil the pasta. Grill up the chicken (I do mine on my George Foreman - I think it is perfect this way). Once it is all grilled up, cut into small bite sized pieces - small enough for the little ones to eat! Boil the excess marinade until it reduces by half. (When I don't use meat, I just do this as a sauce.) Add the poppyseeds. Toss everything together and serve with your favorite colorful salad! | It is important to start with the freshest ingredients available!

21: PERFECT PORK ROAST 1 picnic pork roast, 2-3lbs 2 tbsp balsamic vinegar 3 cloves garlic, minced 2 tbsp dijon mustard 1/2 cup brown sugar Combine the last 4 ingredients and rub into roast. Place in crock pot and cook on low for about 6 hours. Slice, & serve. | OVERNIGHT SOUTHERN BBQ This recipe is courtesy of a friend from high school, Wendy! 4-6lbs. boston but roast 2-4lbs. pork tenderloin (any lighter meat will work) *usually about 6-8lbs of meat will fit into crock pot good) 1 large onion (i use white) 4-6 garlic cloves (chopped large) 1 bottle of Sweet baby rays bbq sauce (i swear by that sauce) Cut up pork in large chunks so it fits into crockpot. (leave the bone in). Cut onion and garlic cloves and place all around the pork. Fill the crock pot with water as high as you can. Cook 8-10 hrs overnight. Once meat is cooked remove pork from the crock pot and let cool. Dump the crock pot and wash out. Pull pork apart with two forks. Remove any visible fat and the bone. Put the shredded pork back into the crock pot and add the BBQ sauce. Put crockpot on low and let heat through. Serve with rolls & a salad.

23: SLOW-COOKER SOUR CREAM CHICKEN This is the perfect Fall dish!! 6 boneless, skinless chicken breasts 1 cup Italian salad dressing 8 oz sour cream 1 bag baby carrots 1 medium yellow onion Place the carrots and chopped onion on the bottom of the crockpot. Lay the chicken on top. Pour the Italian Dressing over the chicken and allow to cook on high for approximately 5-6 hours. Stir in the sour cream about 30 minutes before serving. Serve over a bed of rice.

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  • By: Stacey C.
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  • Title: That Chik Can Cook - A Cookbook
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  • Published: over 9 years ago