Todd fondly recalls her family cookouts

Todd fondly recalls her family cookouts


Katie Todd recalls her love for cooking sparking at a young age through family gatherings.

Todd said she first got into cooking when her great-grandfather and father would cook for the family every Fourth of July.

“We would always have a huge gathering every year and cook a whole hog for 24 hours,” Todd said.

Those cookouts were always a fun time with her family and friends since it was a great bonding experience.

Todd grew up in Starkville and now lives in Philadelphia with her husband, Riley, along with their one-year-old, Mollie Todd. She Riley and their close friends all get together and cook a few nights a week.

Her favorite things to do with her family and friends are grilling and baking grilled chicken along with desserts like her cookie dough Oreo brownies.


1 tablespoon olive oil 

2 Chicken breasts, cubed 

3 garlic cloves, minced

14 oz of chicken broth

1 cup heavy whipping cream

1/2 lb. of uncoiling penne noodles

1 1/2 cups Parmesan cheese

Salt, pepper, and Cajun seasoning to taste

In a large pot, heat the oil and brown the chicken. Add garlic and sauté for about a minute. Add broth, cream, and pasta, and bring to a boil. Cover and reduce heat to a simmer for 15-20 minutes. Turn the heat off and add in Parmesan cheese.


18.3 ounces brownie mix

3 large eggs

1/2 cup vegetable oil

1/4 cup water

2 tubes refrigerated chocolate chip cookie dough (33 ounces)

32-35 Oreo cookies

Preheat the oven to 350 degrees, spray a 9x13 inch baking pan with non-stick spray, line it with parchment, and set it aside.

Mix the brownie mix, eggs, vegetable oil and water together in a bowl and set aside. Press the cookie dough into the pan in an even layer. Add a layer of the Oreo cookies (you will need to cut some down to fit).

Pour on the brownie batter and spread it evenly. Bake for 35-45 minutes or until a toothpick comes out clean when inserted into the center of the brownies.

Remove the pan from the oven and let it cool for 10 minutes before slicing and serving.



1/4 cup balsamic vinegar

3 tablespoons extra-virgin olive oil

2 tablespoons brown sugar

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

4 chicken breasts

Kosher salt

Freshly ground black pepper

Freshly chopped parsley, for garnish

In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper—Reserve ¼ cup.

Add chicken to the bowl and toss to combine. Let marinate for at least 20 minutes and up to overnight. 

Preheat grill to medium-high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side. 

Garnish with parsley before serving.

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