Chicken Scampi

Jared made dinner for us one night and we decided on a new recipe we wanted to try. He did it all himself and it was delicious. So I thought I would like to share that recipe with you guys.

Chicken Scampi
Prep/Cook: 20 minutes

Serves: 4

Ingredients:

2 tbsp. butter
1 1/2 lb. skinless, boneless chicken breasts (4 to 6)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup water
2 tsp. lemon juice
2 cloves garlic, minced or 1/2 tsp. garlic powder
Hot cooked pasta

Directions:

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken and set aside.

Stir in the soup, water, lemon juice and garlic. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through.

Serve the chicken with the pasta.

ANZAC Biscuits (cookies)

ANZAC stands for Australia and New Zealand Army Corps. These biscuits were made during World War I for the soldiers. The cookies travel well and stay fresh for days. They are also SO DeLiCiOuS! If you like coconut, you will love these!!!

Anzac Cookies

1 cup old-fashioned rolled oats
3/4 cup unsweetened shredded coconut, chopped (I used Sweetened coconut)
3/4 cup flour
1 cup sugar (I used ¾ cup white sugar and ¼ cup brown sugar)
8 tablespoons butter
1 tablespoon golden syrup (or honey or corn syrup)
3 tablespoons boiling water
1 1/2 teaspoons baking soda

Since the cookies are thin, it’s best to bake them on a parchment paper lined cookie sheet. When removed from the oven they are too fragile to remove by spatula, with the parchment you can lift them off of the baking sheet and can set on a rack to cool.

In a bowl, mix the flour, oats, sugar, and coconut. I realized at the last minute I was out of white sugar. I decided to replace it with brown sugar and it worked perfectly. I’ve also seen recipes using a combination of half white and half brown sugar. Feel free to experiment!

Combine the baking soda and boiling water in a small bowl to dissolve, and set aside. In a small pan, melt the butter and stir in the golden syrup. Since golden syrup is nearly impossible to find here, I used light corn syrup. Once the syrup is mixed into the butter, stir in the baking soda and water mixture. Remove from heat and pour into the mixing bowl containing the dry ingredients.

Stir until the dough forms. It should be moist and able to hold its shape. If too dry, add a few drops water. If too moist, add a sprinkle of flour. Mine turned out fine and didn’t need either adjustment.

Place rounded teaspoon of mixture on parchment and generously space apart. I made 12 cookies to a sheet to make sure they had enough room to spread. The cookies will each be 3-4″ wide.

Place baking sheet into a preheated 300 degree oven for 12 minutes or until the cookies are a deep golden brown on top. They will puff up during baking and once cooled will be very thin. Makes about 3 dozen cookies. I made mine a bit larger, so resulted in 2 dozen.

The taste is slightly sweet and buttery while the texture is crisp on the edges and chewy in the middle. Add these to your list of things to try — they are well worth it.

Dangerous Chocolate Cake

My sister Edie, sent this to me in an email and it sounded like something that would be fun to try. I was a little skeptical about how it would cook in a mug, but it did. We loved watching it rise in the microwave and hoped it wouldn't spill over. It kept getting taller and taller and when we thought I was going to tumble, it didn't. That was the fun part and it was a lot of fun trying this recipe. It makes a lot of cake in the mug so you might want to share.

DANGEROUS CHOCOLATE CAKE-IN-A-MUG

1 coffee mug

4 Tbsp. all purpose flour (not self-rising)

4 Tbsp. sugar

2 Tbsp. cocoa

1 egg

3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

3 Tbsp. chocolate chips, optional---change of the flavor of the chips for something different.

Add dry ingredients to mug, mix well with a fork.

Add egg, mix thoroughly.

Pour in milk and oil and vanilla, mix well.

Add chips, if using.

Put mug in microwave, and cook for three minutes on 1000 watts.

Cake will rise over top of mug--do not be alarmed!

Allow to cool a little; tip onto a plate if desired.

Eat!

(This can serve two if you want to feel slightly more virtuous.)

Here it is in the microwave











Ta-Da. Its finished. Its a lot of chocolate cake.

Funny Recipes

These two recipes are from the book that I received from Lindsey's kindergarten class (see previous post below). I thought they were pretty funny.

Favorite Cookbooks

This book I received on Mother's Day from Lindsey when she was in kindergarten (she is now in 2nd grade). I just love how the kids describe how the food is made. Very funny :)



This book has GREAT recipes. Everything I have made from this book has been delicious! You can't go wrong with this one :)



If you ever need a recipe for chicken, this one has 365 of them!



This book I just received from my in-laws (Ruth and Sid Sandler)...THANKS! This book is great because there are pictures to every recipe. You can see exactly how it "should" look. I also love that it is organized by texture of cookie (light & deliciate, soft & chewy, crumbly & sandy, chunky & nutty, cakey & tender, crisp & crunchy, rich & dense). For each section in the table of contents there is a picture for every cookie in that category. It is really a beautiful book. If you are a cookie lover like me, it is a must have for your recipe book collection!

Soft and Chewy Chocolate Chip Cookies

Recipe Courtesy "Martha Stewart's Cookies" cookbook.

A sugar-and butter-rich batter is the foundation for these cookie-jar classics. Just baked, they make a perfect snack on a chilly winter night - or any time.

2 & 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet or milk chocolate chips, or a combination (about 12 ounces)

1. Preheat oven to 350* F. Whisk together flour and baking soda in a bowl. Put batter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.

2. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges turn golden but centers are still soft, 10-12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies to wire racks; let cool completely. Makes 3 dozen.

Fridge

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