Girl Scout Cookies Get a Makeover

Girl Scout cookie season is in full swing across the country and the troops have some fresh ideas for taking cookies beyond snacks and dessert.  So get creative and remember even cookies can be savory!  They can also be frozen so you can cook with them all year long.  If you're in the Bismarck-Mandan area find a cookies near you at http://gsdakotahorizons.org/for-girls/get-involved/cookies/ .  Thanks to Sarah and Lori for coming in to URL Radio and telling us more about Girl Scouts.

Caramel Delight Ice-cream Truffles

Recipe from "Southern Living"

1 pt. vanilla ice cream

8 Caramel Delights

Let ice cream stand at room temperature 15 minutes to soften.  Meanwhile, line a baking sheet with parchment paper, and place in freezer.  Process cookies in a food processor 1 minute or until mixture resembles coarse crumbs. Pour cookie crumbs into a shallow dish.  Scoop ice cream into small balls using a 1 1/4-inch ice-cream scoop, and roll in cookie crumbs. Arrange on prepared baking sheet in freezer. Freeze truffles at least 30 minutes or up to 24 hours.

 

 

Lemon-Blueberry Layered Dessert

From "Southern Living"

 

15 lemonade cookies, coarsely crushed (about 2 cups)

1 (21-ounce) can blueberry pie filling

1 (8-ounce) container frozen whipped topping, thawed

1 (14-ounce) can sweetened condensed milk

1 (6-ounce) can frozen lemonade concentrate, thawed

Sprinkle 1 tablespoon crushed cookies into each of 8 (8-ounce) parfait glasses. Spoon 1 1/2 tablespoons pie filling over cookies in each glass.  Spoon whipped topping into a bowl; fold in condensed milk and lemonade concentrate. Spoon 2 tablespoons whipped topping mixture over pie filling in each glass. Repeat layers once. Top evenly with remaining crushed cookies. Cover and chill 4 hours.

3.        

 Lemon Shortbread Cheesecake

Recipe from "Sunset"

·         7 ounces shortbread cookies

 

      2 tablespoons plus 1 tsp. finely grated fresh lemon zest (from about 3 lemons), divided

 

      1 cup sugar, divided

·         12 ounces fresh, mild goat cheese

·         10 ounce cream cheese

Click to 1 1/2 tablespoons fresh lemon juice, divided

1 teaspoon finely grated fresh orange zest

1/2 cup sour cream

1 teaspoon vanilla

·         2 eggs

·         8 to 10 medium strawberries, stemmed

1.       1. Preheat oven to 325°. Crumble cookies into a food processor and pulse until finely ground. In a medium bowl, toss 2 tbsp. lemon zest with 1 1/2 tbsp. sugar. Add cookie crumbs and mix well. Butter sides of an 8-in. pan with removable rim and press cookie mixture into bottom; bake 15 minutes. Remove from oven and let cool in pan.

2.       2. Lower temperature to 275°. In standing mixer fitted with paddle attachment, beat goat cheese and cream cheese until light and fluffy. Add remaining lemon zest, 1 tbsp. lemon juice, the orange zest, 3/4 cup sugar, the sour cream, and the vanilla; beat well. Scrape bowl and add eggs; beat well.

3.       3. Pour batter onto crust and bake about 1 hour, or until set on the sides but still quite jiggly in the center and only slightly sticky. Turn oven off, crack oven door, and let cake cool in oven 2 hours. Remove and let cool completely; then chill, covered, at least 2 hours and up to overnight.

4.       4. Run a thin knife between cake and rim of pan and remove rim. Thinly slice strawberries, then toss with remaining 2 1/2 tbsp. sugar and lemon juice. Arrange on cake.

5.       Note: Nutritional analysis is per serving.

 

 

Girl Scout Coconut Chicken Tenders and Noodle Salad

For the Chicken
8 Caramel Delights
1/4 cup almonds
1/2 cup Panko bread crumbs
1 teaspoon ground Szechuan pepper
1/4 teaspoon ground Cayenne pepper
pinch of salt
1/3 cup spicy brown mustard
1 pound chicken tenderloins

For the Dressing
2 tablespoons orange juice
1 tablespoon lime juice
1 tablespoon spicy brown mustard
1 Serrano chile, seeded and minced
pinch of salt
2 tablespoons vegetable oil

For the Salad
8 ounces rice stick noodles
1 cup red bell pepper, julienned
1 cup jicama, julienned
1 orange, cut into segments
1/2 cup cilantro, roughly chopped
2 tablespoons mint, roughly chopped
2 Caramel Delights, roughly chopped
2 tablespoons toasted almonds, roughly chopped

1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil; set a cooling rack on top of the baking sheet.

2. Pulse Samoas and almonds in a food processor (separately), until coarsely ground. Combine Samoas, almonds, bread crumbs, pepper and salt in a bowl. This is the coating for the chicken tenders.

3. Brush chicken tenders with spicy brown mustard. Press the tenders into the Samoas coating and place on top of a cooling rack.

4. Bake the chicken tenders for 30 minutes, flipping half way through.

5. While the chicken tenders are baking, cook the rice noodles according to the package directions.

6. In a large bowl, whisk together the dressing ingredients. Once cooked, rinsed, and drained, add the noodles to the dressing and toss to combine.

7. Add the remaining salad ingredients to the noodles.

8. Serve the chicken tenders on top of the salad.

 

 

 

 

Thai Peanut Chicken or Steak

8 crushed peanut butter cookies
2 lbs. chicken tenders or steak cut into strips
wood skewers
Teriyaki marinade or sauce
Thai Peanut Sauce

Skewer meat and brush with teriyaki.  Cook, flip, brush with more teriyaki.  Repeat a couple times until the meat is cooked through.  Remove from hear and brush with or drizzle Thai Peanut sauce over meat.  Roll in crushed cookies.  Serve with Thai Peanut Sauce.