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You Made THAT from a Girl Scout Cookie?

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OMG! The Girl Scout Council of the Colonial Coast in Virginia has created gourmet recipes out of everyone's favorite cookies. Insane!

Name your favorite cookie, and no doubt they have a recipe that uses it.

Check out these tasty favorites:

Gourmet Recipes Made From Girl Scout Cookies

Fried Samoas® Shrimp

Ingredients
• 5 extra-large shrimp, peeled and de-veined
• 5 Samoas® Girl Scout Cookies®, finely chopped
• 2 cups seasoned bread crumbs
• 2 cups flour
• 1 cup coconut flakes
• 4 egg whites
• 1 pinch cayenne pepper
• 1 lime for garnish
• Vegetable or peanut oil for frying

Directions (yields 5 shrimp)
1. Toss coconut fl akes with bread crumbs, cayenne pepper and chopped Samoas® Girl Scout Cookies®.
2. Dredge shrimp through fl our, followed by egg whites and Samoas® Girl Scout Cookies® mixture.
3. Fry shrimp in vegetable oil at 350 degrees until golden brown.
4. Garnish with coconut fl akes and lime wedges.

Serving suggestions available at GSCCC.org.

Do-Si-Dos Thai Chicken

Ingredients: Yields 4 servings
• 8 crushed Do-Si-Dos Girl Scout Cookies
• 2 pounds boneless, skinless chicken tenderloins
• Wood skewers
• Teriyaki glaze
• Thai Peanut Sauce

Directions:
Grill chicken tenderloins on wood skewers, brushing
occasionally with Teriyaki glaze. Prepare Pad Thai noodles according to directions on box. Serve chicken tenderloins with 4 crushed Do-Si-Dos cookies sprinkled on top. Mix remaining Do-Si-Dos cookie crumbs with peanut sauce. Serve peanut sauce poured over chicken and noodles, or as side dipping sauce.

Recipe courtesy of GSCCC.org.

Berry Munch Cranberry Pecan Chicken Salad

Salad Ingredients:
• 1 package mixed salad greens
• 1 package (6 oz.) fully cooked chicken breast strips
• ¼ cup crumbled feta cheese
• ¼ cup dried cranberries or Craisins
• cup mandarin oranges
• ½ cup Berry Munch Salad

Balsamic Vinaigrette Salad Dressing Ingredients
• 1 TBS Vegetable Oil
• 2 TBS Honey
• 1 tsp grated orange rind
• 1 ½ cups Pecans
• 10 Thank U Berry Munch Cookies, broken into ½" pieces

Salad Directions:
Place salad greens in a serving bowl, scatter toppings on salad, and serve with
salad dressing.

Salad Topping Directions
1. In a four-cup bowl, stir together the honey, oil and orange rind.
2. Add pecans and stir to coat. Add cookie pieces and stir to coat.
3. Spread mixture evenly in greased jelly roll pan or on a cookie sheet.
4. Bake at 350 degrees for 10 minutes. Cool.

Recipe courtesy of GSCCC.org.

Lemon Out-of-Sight Delight

Crust Ingredients:
• ½ box of Lemon Chalet Cremes™ Girl Scout Cookies
• ½ stick butter, melted
• 1¼ cup chopped pecans
Filling:
• 2 packages lemon flavored instant pudding (plus required milk)
• 16 oz. whipped topping

Directions:
1. Mix crust ingredients and press the mixture
into greased glass baking dish.
2. Bake at 350 degrees F for 15 minutes and then allow to cool.
3. For the next layer, prepare the lemon-flavored instant pudding according to package directions.
4. Spread over crust.
5. For the final layer, spread the whipped topping over the pudding layer.

Recipe courtesy of GSCCC.org.

Berry Munch Bread Pudding

Ingredients:
• 1 box Thank U Berry Munch Girl Scout Cookies
• Cup cranberries (can be fresh/sliced or dried or Craisins)
• 2 eggs, slightly beaten
• 3 Tbs sugar
• 1 tsp vanilla
• 1 tsp grated orange peel
• ¼ tsp cinnamon
• 1 cup milk

Vanilla Sauce:
• 1 small box "Cook & Serve" vanilla pudding
• 2½ cups milk

Directions (yields 6 servings):
1. Preheat oven to 350°.
2. Break cookies into ½" pieces.
3. Grease the bottom and sides of a 1 quart casserole dish.
4. Place the Thank U Berry Munch cookie pieces in the bottom of the casserole dish
5. Sprinkle the cranberries over the cookie pieces.
6. In a mixing bowl beat the eggs with a fork, then stir in the sugar, vanilla, orange peel, and cinnamon.
7. Stir in 1 cup milk.
8. Pour the mixture over the cookie and cranberry pieces.
9. Bake for 30 minutes, until set.

Vanilla Sauce: Prepare one box of "Cook & Serve" vanilla pudding as directed on box. Thin with ½ cup milk to make into a sauce.

Recipe courtesy of GSCCC.org.

Thank U Berry Munch Granola

Ingredients:
• 1 box Thank U Berry Munch Girl Scout Cookies
• 2 Cups oatmeal (dry)
• ½ Cup flaked coconut
• ½ Cup slivered or sliced almonds (or other nuts)
• ½ Cup shelled sunflower seeds
• ½ Cup honey
• Cup cooking oil
• ½ Cup dried cranberries or Craisins
• ½ Cup white chocolate chips

Directions:
1. Preheat oven to 300°.
2. Grease a 15″ × 10″ × 1″ baking pan.
3. Break Thank U Berry Munch cookies into ½" pieces and set aside.
4. In a second bowl, mix together oatmeal, coconut, almonds (or other nuts) and
sunflower seeds.
5. In a third bowl, mix together honey and cooking oil.
6. Stir Cup of honey/oil mixture into the cookie pieces and set aside.
7. Stir remaining honey/oil mixture into the oatmeal mixture.
Spread evenly onto greased pan. Bake 10-12 minutes.
8. Stir cookie pieces into the baked oatmeal mixture. Bake for an additional 10-12 minutes, until lightly brown. Remove from oven and cool.
9. Once cool, stir in cranberries (or Craisins) and white chocolate chips.

Recipe courtesy of GSCCC.org.

Dulce de Leche Crunchy Caramel Snack Mix

Ingredients:
• 8 cups broken salted pretzels
• 20 cups popped popcorn
• 4 cups dry roasted peanuts
• 3 cups brown sugar
• 3/4 cup light corn syrup
• 1-1/2 cups butter
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 2 boxes of Dulce de Leche Girl Scout Cookies, broken
into small pieces

Directions (yields 30 servings):
1. Place the pretzels, popcorn, peanuts and broken pieces of Dulce de Leche
cookies into a large paper bag or, if you have one, a very large bowl. Set aside.
2. In a saucepan over medium heat, combine the brown sugar, corn syrup and
butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes
to a boil.
3. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
4. Remove from the heat, and stir in the salt, vanilla and baking soda. The mixture will
foam up when you add the soda, so use a long spoon to stir.
5. Immediately pour the sugar mixture over the popcorn and pretzels in the bag.
6. Shake until evenly coated.

Recipe courtesy of GSCCC.org.

Lemon Sorbet Cups

Lemon Cups Ingredients:
• 1 box of Lemon Chalet Cremes Girl Scout Cookies
• 8 large lemons
Lemon Sorbet Ingredients:
• 1/3 cup lemon zest
(4 additional lemons)
• 1-1/2 cups sugar
• 1-1/2 cups water

Directions Yields 8 servings
1. Cut off the top 1/3 of each lemon (not the stem end).
2. Hollow out each lemon by using a grapefruit knife (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer or blender.
3. Make a slight shallow cut on the bottom of each lemon shell (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate.
4. Freeze the shells at least one hour. The frozen shell will prevent the sorbet from melting too quickly when you serve it.
5. In medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minutes. Add the lemon juice, stir well.
6. Remove from heat, cool, and strain. Pour cooled mixture into a shallow container, cover, and place mixture in the freezer.
7. When mixture is semi-solid, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
8. When ready to serve, layer each frozen lemon shell with cookie crumbles, then sorbet, and repeat. Garnish with one Lemon Chalet Cremes cookie.

Serving Suggestions
• Perfect for a dinner party dessert.
• Can be prepared 3 days in advance.

Recipe courtesy of GSCCC.org.

Samoas® Trail Mix

Ingredients
• 1 box of Samoas® Girl Scout Cookies®, chopped
• 8 ounces dried apples, chopped
• 8 ounces raisins
• 8 ounces salted roasted peanuts
• 8 ounces dried pineapple, chopped

Directions (yields ten, 4-ounce bags)
1. Mix all the ingredients together in a large bowl.
2. Spoon into individual sandwich size zip lock bags. Tightly seal each bag.
3. Enjoy at your leisure for a nutritious, energy-packed snack while backpacking,
camping or any time.
4. Will maintain its freshness for a long time if kept tightly sealed.

Alternate Ingredient Suggestions:
• Dried mango
• Sunflower seeds
• Cashew nuts
Uses box of Samoas® Girl Scout Cookies®

Recipe courtesy of GSCCC.org.

Tagalongs Shake

Ingredients (yields 2 servings:
• 1/2 box of Tagalongs Girl Scout Cookies
• 6 cups of vanilla ice cream
• 1 cup of milk
• 1 can of whipped cream

Directions:
Mix cookies, ice cream and milk in blender. Blend until desired thickness. Serve in tall milkshake glass and top with whipped cream and garnish with crumbled cookies.

Recipe courtesy of GSCCC.org.

Thin Mint Brownies

Ingredients (yields 6 servings):
• 1/2 box of crushed Thin Mints Girl Scout Cookies
• 1 box of brownie mix
• 2 eggs (3 eggs for cake-like brownies)
• 1/4 cup of water
• 1/2 cup of vegetable oil

Directions:
Crush Thin Mints into medium size chunks. Mix all
ingredients into mixing bowl. Do not use electric mixer -- batter will be stiff. Spread batter evenly in greased baking pan (13 × 9 × 2 inch). Bake in center of oven at 350 degrees for 30 to 35 minutes. Allow to cool before cutting. Serve with mint-flavored tea.

Recipe courtesy of GSCCC.org.

Samoas® Dream Cake

Cake Ingredients:
• 1 box yellow cake mix, 1 can store bought caramel frosting
Coconut Caramel Filling Ingredients:
• 1 cup heavy cream, brown sugar
• 1 egg yolk (slightly beaten)
• 1 stick of butter, 1 teaspoon vanilla
• 2 cups sweetened
Coconut Flakes Ingredients:
• 1 box Samoas® Girl Scout Cookies®
Chocolate Ganache Ingredients:
• 1 cup heavy cream
• 2 tablespoons butter, 2 tablespoons sugar
• 10 oz. chocolate chips, 6 ½ tablespoons milk
Bottom and Sides
• 2 boxes of Samoas® Girl Scout Cookies®

For baking directions, go to GSCCC.org.

Trefoils Cheesecake Cup

Ingredients (yields 8 servings):
• 1 box of Trefoils Girl Scout Cookies
• Instant cheesecake pudding mix (check the box for extra ingredients)
• 12 oz. Cream cheese (softened)
• Strawberries
• Chocolate syrup

Directions:

Crush half box of Trefoils. Mix softened cream cheese and cheesecake pudding until smooth. Layer crushed cookies and cheesecake pudding in a cup and repeat layering of ingredients. Garnish with strawberries (or your favorite berries) and 2 full Trefoil cookies. Drizzle with chocolate syrup.

Recipe courtesy of GSCCC.org.


So the next time you see those Girl Scouts outside your local supermarket, go ahead and splurge on a box or two. Who says cookies aren't for dinner?

For more recipes and to find out where Girl Scouts are selling their cookies near you, visit www.girlscoutcookies.org.


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