Studio 5 Contributor Kathleen Alder found a wide variety of ways you can cook with – and create with – the classic tastes of Girl Scout cookies. Here are five recipes worth trying.
Berry Munch Cranberry Pecan Chicken Salad
Girl Scout Council
For salad:
1 package mixed salad greens
1 package (6 ounces) fully cooked chicken breast strips
1/4 cup crumbled feta cheese
1/4 cup dried mandarin oranges
1/2 cup Berry Munch salad topping (see recipe below)
Balsamic vinaigrette salad dressing
For salad topping
1 tablespoon vegetable oil
2 tablespoons honey
1 teaspoon grated orange rind
1 1/2 cups pecans
10 Thank U Berry Munch cookies, broken into 1/2-inch pieces
Place salad greens in a serving bowl, scatter toppings on salad and serve with salad dressing.
To make salad topping: In a four-cup bowl, stir together honey, oil and orange rind. Add pecans and stir to coat. Add cookie pieces and stir to coat. Spread mixture evenly in greased jelly roll pan or on a cookie sheet. Bake at 350 degrees Fahrenheit for 10 minutes. Cool.
Serving suggestions: Serve with Ciabatta bread.
Salad topping is tasty on any salad, and is also a great addition to any trail mix.
Hamburger Cookies
By Carroll Pellegrinelli, About.com Guide
Prep Time: 25 minutes
Ingredients:
vanilla wafers (hamburger buns)
icing – yellow, red and white (cheese, catsup and mayonnaise)
green-tented coconut (lettuce)
Thin Mints* (hamburger)
sugar water, corn syrup or egg white
sesame seeds (top of bun)
Preparation:
Place 2 vanilla wafers top side down. Put a small amount (1/4 teaspoon) of white icing on one cookie. On the other cookie put red and then yellow icing. Sprinkle a little coconut. Place Thin Mint on top of coconut. Place cookie with white icing on top. Turn cookies over. Paint top with a little sugar water or egg white. Sprinkle with a few sesame seeds. Let dry before serving.
http://baking.about.com/od/leftovergscookierecipes/r/hamburgercookie.htm
Delicious Fried Samoas Shrimp
4 extra large shrimp, peeled and veins removed
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
Toss coconut flakes with bread crumbs, cayenne pepper and chopped Samoas Girl Scout cookies.
Dredge shrimp through flour, followed by egg whites and Samoas Girl Scout cookies mixture.
Fry shrimp in vegetable oil at 350 degrees Fahrenheit until golden brown.
Garnish with coconut flakes and lime wedges.
Makes five shrimp
Serving suggestions:
Serve warm.
Arrange in a star pattern on a salad plate, or on a bamboo skewer with tropical fruits.
Serve as an appetizer, in a salad or as an entree.
If serving as an entree, accompany with fried plantains and wild rice.
Cheesecake Dessert
24 Trefoil cookies
4 oz. cream cheese
2 c. whipped topping
1- 8 oz pkg instant pudding mix
1 ½ c. milk
24 Cupcake papers
Place cookies in cup cake papers. With a hand mixer or a food processor, whip cream cheese until light and fluffy. Sir in ½ c. whipped topping. Place 2 T. on top of each cookie. Chill while making the next layer. Combine instant pudding mix with milk. Pour over cream cheese layer. Chill 1 hour. Top with remaining whipped topping and cookie crumbs. Serve chilled.
Samoa Cookie Dessert
Recipe by Alex Dulaney, Alameda Bar & Grill, Louisville, KY
12 ounces of chocolate chips
whipped cream for garnish
1 ounce of butter
2 packages Jell-O banana cream instant pudding
2 cups cold milk (for instant pudding)
1 fresh banana
1 cup of toasted coconut flakes (toast coconut on cookie sheet in 350-degree oven for 10 minutes)
6 well-rinsed 9″ or 6″ balloons
1 sheet of parchment paper
Melt butter and chocolate in a double boiler, or melt chocolate in a microwave and add butter to melted chocolate, mix well and keep warm. Inflate the balloons to 4″ or 5″ diameter (the size of a large teacup). Place the parchment paper on a large cookie sheet. Place one balloon at a time into the melted chocolate, submerge the balloon bottom first until the chocolate is halfway up the sides, and place the bottom of the balloon on the parchment paper. The chocolate will adhere to the parchment paper, and the chocolate-dipped balloons should be allowed to cool in the refrigerator for an hour.
Prepare instant banana pudding per directions on the package while chocolate bowls set.
Once chocolate bowls are very firm, deflate the balloons. Trim the edges of the bowl. Take a Samoa cookie and dip one side into leftover melted chocolate. Lightly press the cookie into the side of the chocolate bowl for a handle, and let set again in refrigerator. Once it is firmly attached and cooled, dish the banana pudding into the chocolate cup. Garnish with toasted coconut flakes, whipped cream, and a slice of banana.
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