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Thursday, January 14,2010

Enjoy Girl Scout cookies beyond dessert with these recipes

By Kathy Van Mullekom

Before you assume Girl Scout cookies are just for snacks, take a look at some grownup recipes using the cookies. Some are healthy, some are not — but all are fun and chock-full of cookie magic.

Discover where and how you can buy Girl Scout cookies nationwide at www.girlscoutcookies.org. Cookie sales run until March 14.

“I am a huge fan of the Peanut Thai Chicken because it’s a great party food for any time of year,” says Elizabeth Farry, community relations manager with the Girl Scout Council of Colonial Coast in southeastern Virginia.

“I usually skip the noodles and serve them as appetizers or finger food and make my own homemade peanut sauce with some peanut butter, soy sauce and a few spices thrown in there instead of buying pre-made sauce.

“I buy extra Do-Si-Dos during the sale and freeze [them] so that I can use this recipe at summer barbeques as well.

“I also love to pull out the Lemon Sorbet Cups at dinner parties or anytime during the summer because the Lemon Chalet Creme is my favorite Girl Scout cookie! I’ve actually used the lemon shells as serving ‘bowls’ and let me tell you — the wow on your guests’ faces makes the time and effort absolutely worth it! But think about wearing some plastic gloves because the acidity of the lemons can get intense if you’re doing a lot at once!” Farry says.

Here are some cookie recipes you can try at home; more can be found at www.gsccc.com/2010CookieSeason.

PEANUT THAI CHICKEN

8 crushed Do-Si-Dos Girl Scout cookies 2 pounds boneless, skinless chicken tenderloins Wood skewers Teriyaki glaze Thai peanut sauce 1 box Pad Thai noodles Grill chicken tenderloins on wood skewers, brushing occasionally with Teriyaki glaze. Prepare Pad Thai noodles according to directions on box.

Serve chicken tenderloins with four 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.

Makes four servings.

LEMON SORBET CUPS

Lemon cups: 1 box 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 Cut off the top 1/3 of each lemon (not the stem end).

Hollow out each lemon 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 allows them to sit straight and not fall over when placed on a plate.

Freeze the shells at least one hour.

The frozen shell prevents the sorbet from melting too quickly when you serve it.

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil, and then boil two minutes. Add lemon juice and 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.

Serving suggestions: Perfect for a dinner party dessert. Can be prepared three days in advance.

Makes eight servings.

BERRY MUNCH BREAD PUDDING

1 box Thank U Berry Munch Girl Scout cookies 1/3 cup cranberries (can be fresh/ sliced or dried or Craisins) 2 eggs, slightly beaten 3 tablespoons sugar 1 teaspoon vanilla 1 teaspoon grated orange peel 1/4 teaspoon cinnamon 1 cup milk Vanilla sauce:

1 small box “cook & serve” vanilla pudding 2 1/2 cups milk Preheat oven to 350. Break cookies into 1/2-inch pieces. Grease the bottom and sides of a 1-quart casserole dish.

Place the Thank U Berry Munch cookie pieces in the bottom of the casserole dish.

Sprinkle the cranberries over the cookie pieces.

In a mixing bowl beat the eggs with a fork, then stir in the sugar, vanilla, orange peel and cinnamon.

Stir in one cup milk. Pour the mixture over the cookie and cranberry pieces. Bake for 30 minutes, until set.

Vanilla sauce: Prepare one box of “cook & serve” vanilla pudding as directed on box. Thin with 1/2 cup milk to make into a sauce.

Serving suggestion: Serve warm bread pudding with warm vanilla sauce.

Makes six servings.

(c) 2010, Daily Press (Newport News, Va.).

—MCT

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