Cranberry Orange Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped cranberries
  • 1/2 cup chopped walnuts (optional)
  • 1/2 teaspoon grated orange zest
  • 3 tablespoons orange juice
  • 1 1/2 cups confectioners’ sugar
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Chicken & Pasta Primavera

Ingredients

  • 8 ounces spaghetti, cooked without salt and drained
  • 1 tablespoon olive oil
  • 4 cups cut up fresh vegetables (we used a combination of zucchini, asparagus, carrots and bell peppers)
  • 1 can Campbell’s® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup or Campbell’s® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup or Campbell’s® Condensed Cream of Mushroom Soup
  • 1/2 cup water
  • 2 cups cubed cooked chicken
  • 1 tablespoon lemon juice
  • 2 tablespoons thinly sliced fresh basil leaves
  • 3 tablespoons grated Parmesan cheese

Directions

  1. Cook the spaghetti according to the package directions, then drain, reserving 1 cup cooking water. While the spaghetti is cooking, heat the oil in a 12-inch skillet over medium-high heat. Add the vegetables and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute.
  2. Add the soup, water, chicken and lemon juice and heat to a boil. Add the spaghetti and cheese and and toss to coat. If you like a thinner sauce, add the reserved pasta water a little at a time until the sauce is the desired consistency. Season to taste. Top with the basil and serve with additional Parmesan cheese, if desired.

Super Chicken Casserole

Ingredients

  • 1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter, melted
  • 1 can Campbell’s® Condensed Cream of Broccoli Soup
  • 1 cup milk
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 4 ounces (about 1 cup) cooked elbow macaroni, drained
  • 2 cups cubed boneless, skinless chicken breasts, cooked or turkey
  • 1 package (10 ounces) frozen peas and carrots, cooked and drained

Directions

  1. Heat the oven to 400°F. Stir the stuffing, Parmesan cheese and butter in a medium bowl.
  2. Stir the soup, milk, mozzarella cheese, garlic powder and black pepper in a 2-quart baking dish. Stir in the pasta, chicken and peas and carrots.
  3. Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the stuffing mixture.
  4. Bake for 5 minutes or until the stuffing mixture is golden brown.

Fun Bread Shapes for Kids

Ingredients

  • 500 g strong white bread flour or half strong white and wholewheat bread flour
  • 7 g sachet fast-action dried yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 3 tbsp milk or non dairy milk

Directions

  1. In a large bowl, add the flour, yeast, sugar and salt.
  2. In a measuring jug, add 300ml (1 1/4 cups) of warm water, stir in the oil, then pour it into the bowl of flour. Mix together to form a soft dough.
  3. Lightly flour the work surface, then turn out the dough onto it and knead for about 5 minutes until it’s no longer sticky. You may need to add a little flour, sparingly.
  4. Form the dough into a ball and place it into a lightly oiled boil. Cover with a tea towel and leave to rise in a warm place for 1 hour.
  5. Heat the oven to 180C and lightly oil two baking trays. Use the dough like playdough to shape into animal shapes, then place them onto the trays. Spiders, snakes and bugs work well! Brush them with a little milk.
  6. Place the trays in the oven and cook for about 20 minutes. The time will depend on the size of the bread creatures, so check them and cook for longer if necessary until they’re golden.

Teriyaki Chicken Noodle Bowls

Ingredients

  • 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  • 1 tablespoon cornstarch
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons honey
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced

Directions

  1. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  3. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
  4. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  5. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
  6. Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
  7. Serve immediately, garnished with sesame seeds and green onion, if desired.

Smooth Sweet Tea

Ingredients

  • 1 pinch baking soda
  • 2 cups boiling water
  • 6 tea bags
  • 3/4 cup white sugar
  • 6 cups cool water

Directions

  1. Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes.
  2. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

Bread Machine Bagels

Ingredients

  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1 1/2 teaspoons salt
  • 2 tablespoons white sugar
  • 3 cups bread flour
  • 2 1/4 teaspoons active dry yeast
  • 3 quarts boiling water
  • 3 tablespoons white sugar
  • 1 tablespoon cornmeal
  • 1 egg white
  • 3 tablespoons poppy seeds

Directions

  1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
  2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
  3. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
  4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
  5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.