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An Early Girl Scout Cookie Recipe |
Ingredients: (Yields 6 to 7 dozen cookies)
- 1 cup butter
- 1 cup sugar plus additional amount for topping (optional)
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla
- 2 cups flour
- 1 teasponn salt
- 2 teaspoons baking powder
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Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown.
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Thin Mints (1 recipe)
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Mint Brownies
Ingredients: (Yields 6 servings)
- 1/2 box of crushed Thin Mints Girl Scouts 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
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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 x 9 x 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.
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Samoas (1 recipe)
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Samoas Sweet Potatoes
Ingredients: (Yields 4 servings)
- 1 box of Samoas Girl Scouts Cookies
- 3 lbs. sweet potatoes
- 1/3 cup brown sugar
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. nutmeg
- 1/3 lb. of butter
- 1/3 cup of heavy cream
- 1 cup of mini marshmallow (optional)
- Salt and pepper to taste
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Directions:
Bake sweet potatoes at 400 degrees for 1 hour. Cool and peel. Mash potatoes and add rest of ingredients. Season to taste. lace mixture in casserole dish, layer with samoas, and bake in 350 degree oven until cookies melt. Add mini marshmallows as topping.
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Tagalongs (1 recipe) |
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Tagalongs Shake
Ingredients: (Yields 2 servings)
- 1/2 box of Tagalongs Girl Scouts Cookies
- 6 cups of vanilla ice cream
- 1 cup of milk
- 1 tsp. nutmeg
- 1 can of whipped cream
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Directions:
Mix cookies, ice cream and milk in blended. Blend until desired thickness. Serve in tall milkshake glass and top with whipped cream and garnish with crumbled cookies.
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Trefoils (1 recipe) |
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Cheesecake Cup
Ingredients: (Yields 8 servings)
- 1box of Trefoils Girl Scout Cookies
- Cheesecake pudding
- 12 ox. cream cheese
- Strawberries
- Chocolate syrup
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Directions:
Crush half box of Trefoils. Layer crushed cookies and cheesecake pudding mix in a cup and repeat layering of ingredients. Garnish with strawberries (or your favorite berries) and 2 full Trefoil cookies. Drizzle with chocolate syrup.
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Do-Si-Dos (1 recipe)
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Peanut Thai Chicken
Ingredients: (Yields 4 servings)
- 8 crushed Do-Si-Dos Girl Scouts Cookies
- 3 lbs. boneless, skinless chicken tenderloins
- wood skewers
- Teriyaki glaze
- Thai Peanut Sauce
- 1 box Pad Thai noodles
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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.
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All Abouts (2 recipes) |
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All Abouts S'mores
Ingredients: (Yields 6 servings)
- 1 box of All Abouts Girl Scouts Cookies
- 1 bag of large marshmallows
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Directions:
Microwave method:
- Lay approximately 6 cookies upside down on a plate.
- Place a marshmallow on top of each cookie.
- Cook in microwave for approximately 15-20 seconds or until
marshmallows soften.
- Place a cookie on top of each marshmallow and press down to create your S’more.
Campfire Method
- Lay approximately 6 cookies upside down on a plate.
- Roast 6 marshmallows over campfire.
- Place a roasted marshmallow on top of each cookie.
- Place another All Abouts cookie on top of each marshmallow.
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All Abouts Banana Pudding
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Ingredients: (Yields 8 servings)
- 1-1/2 box of All Abouts
Girl Scout Cookies
- 6-ounce package instant
banana pudding (plus milk)
- 14 ounces of sweetened
condensed milk
- 16 ounces of whipped
topping
- 7 or 8 bananas, sliced
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Directions:
- In a large bowl, prepare the pudding according to package directions. Add condensed milk and blend well.
- Crush 1 box of All Abouts.
- In a large serving dish, alternate layers of pudding, bananas, and crushed All Abouts until pudding is gone.
- Top with whipped topping.
- Refrigerate overnight.
- When ready to serve, top with remaining All Abouts.
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Chocolate Chips (2 recipes) |
Volcano Cake
Ingredients: (Yields 12 servings)
- 1box of Sugar Free Chocolate Chips Girl Scout Cookies, crushed
- 1 box sugar-free or reduced-sugar chocolate cake mix (and any other specific ingredients the cake mix calls for)
- 15.5 ounce jar of sugar-free strawberry preserves
- 16 ounces of sugar-free whipped topping, thawed
- Red food coloring
- Strawberries, sliced
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Directions:
- Prepare cake mix according to package directions. In addition, mix in 1/2 of the
crushed Sugar Free Chocolate Chips.
- Bake in a greased Bundt® pan until center is done.
- Cool completely and invert cake onto serving platter.
- Heat the preserves until they become the consistency of syrup.
- Drizzle the preserves over cake, letting it run down the center and sides.
- Sprinkle the sliced strawberries and the rest of the cookie crumbles over the
preserves and cake.
- Fold red food coloring into the whipped topping and fill hole in center of cake.
Serving Suggestions:
- Substitute raspberries for the strawberries.
- Separate whipped topping into thirds. Make red, yellow, and orange whipped topping with food coloring. Make all kinds of swirls to create a more realistic effect.
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Ice Cream Sandwiches
Ingredients: (Yields approximately 7 sandwiches)
- 1box of Sugar Free Chocolate Chips Girl Scout Cookies
- 1 carton of sugar-free or no-sugar-added vanilla ice cream
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Directions:
- Let the ice cream soften in the refrigerator for about 30 minutes.
- Spread a scoop of ice cream on the bottom of one cookie.
- Place a second cookie, bottom side down, on top of the ice cream.
- Wrap each sandwich individually in aluminum foil.
- Freeze for about two hours or until firm.
Serving Suggestions:
- Substitute your favorite flavor sugar-free ice cream.
- If the sandwich cookies have become too hard, let them stand at room temperature before serving.
- Don’t tell anyone the sandwiches are sugar free and they won’t guess!
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Lemon Chalet Cremes (2 recipes) |
Lemon Out of Sight Delight
Crust Ingredients: (Yields 8 servings)
- 1/2 of a box of Lemon Chalet Cremes Girl Scout Cookies, crushed
- 1/2 stick butter, melted
- 1-1/4 cup pecans, chopped
Lemon Creme Filling:
- 2 packages of lemon-flavored instant pudding (plus milk)
- 16 ounces of whipped topping
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Directions:
- Mix crust ingredients and press the mixture into a greased glass baking dish.
- Bake at 350° for 15 minutes and then let cool.
- For the next layer prepare the lemon-flavored instant pudding according to
package directions.
- Spread over crust.
- For the final layer spread the whipped topping over the pudding layer.
Serving Suggestions:
- When serving to large crowds where nut allergies could exist, leave pecans out of the crust. Substitute more Lemon Chalet Cremes for the pecans.
- For pecan lovers sprinkle chopped pecans over the top.
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Lemon Sorbet Cups
Lemon Cups : (Yields 8 servings)
- 1 box of Lemon Chalet Cremes Girl Scout Cookies
- 8 large lemons
Lemon Sorbet:
- 1/3 cup lemon zest (4 additional lemons)
- 1-1/2 cups sugar
- 1-1/2 cups water
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Directions:
- Cut off the top 1/3 of each lemon (not the stem end).
- 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.
- 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.
- Freeze the shells at least one hour. The frozen shell will prevent the sorbet from melting too quickly when you serve it.
- 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.
- Remove from heat, cool, and strain. Pour cooled mixture into a shallow container, cover, and place mixture in the freezer.
- When mixture is semi-solid, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
- When ready to serve, layer each frozen lemon shell with cookie crumbles, then
sorbet, and repeat. Garnish with one Lemon Chalet Cremes cookie.
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