Happy 40th Birthday Samoas!!!! #samoasbirthday #lovesamoas #GScookierecipe
Now that bridge seemed a lot bigger back then, and citing the pledge, On my honor...
But the best thing I could always count on was my mom, I always have and know I always will.
In fact we continued the tradition with a little Girl Scout of my own.
Amazing how things have changed but so many things have stayed the same.
I have so enjoyed being her Girl Scout leader and working with such an amazing bunch of girls.
The time sure does fly, just like this Brownie flying up.
My favorite GS memories now are working with the girls at camp, doing badges, making crafts and my favorite Girl Scout cookie season. A great time to teach the girls about running a business. Our troop has been amazing and done so much with the money they have earned. It is the best way to teach the girls the essential skills for leadership, success and life. They learn goal setting, decision making, money management, people skills and business ethics in a fun and positive environment.
So when I heard I could have more fun with cookies, especially with Samoas I could not resist entering the GS cookie recipe contest. Samoa cookies, Darigold products, baking, eating, girl scout fun, what else is there?
My head was spinning with all the incredible desserts you could make with Samoas. But as a child, I always remember hearing have your dinner first, then dessert. So....... I brought cookies to the main course with this recipe. I put together some of my favorite ingredients with our delicious Samoa cookies....
Cut some chicken into strips, rolled them around in those amazing ingredients and flavors, then baked in the oven and Chicken Samo'le was born.
The coconutty taste pairs with the chicken amazingly, the sweetness of the chocolate and carmel is complimented with the crunchy pecans to make a crisp coating, then the sweetness is spiced up with the perfect mol'e sauce to give the dish that kick to the taste buds as it hits your mouth.
Now doesn't that look like something you want for dinner paired with a nice coconut infused rice, and some steamed broccolli or green beans. It is a must this spring for dinner, so why not try out the recipe yourself. I have a girl scout who would love to sell you a case, or I mean, box or two of Samoa's. Enjoy.
Original recipe makes 6-8 servings
1 can coconut milk (13.5 -14 ounce)
¼ cup Darigold half and half
2/3 cup toasted sweetened coconut flakes (to toast bake at 325 for 5-10 minutes)
2/3 cup corn flakes crumbs
2/3 cup finely chopped pecans
2/3 cup chopped Samoa Girls Scout cookies (about 8-10 cookies)
1 ½- 2 pounds chicken breast or tenderloins, cut in 1-inch wide strips
1 tbsp Darigold unsalted butter melted (to coat baking sheet)
1 container prepared Mexican Mole sauce
- Preheat oven to 450 degrees.
- Put coconut milk and half and half in a small bowl, stir and set aside. In a shallow bowl or pie plate, combine coconut, samoas, corn flakes and pecans.
- Dip chicken strips in coconut milk to cover, roll in Samoa mixture. Place strips on buttered baking sheet. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn and chicken is thoroughly cooked.
- Remove from oven and drizzle stripes on chicken with mole sauce, enjoy. Samo’le!!
Check out the Samoa cookie recipe contest, and more great information from Girls Scouts of Western Washington by clicking here: