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.
Kobe's Steak House and Sushi Bar recently brought in a special Teppanyaki Master named Tattoo Mike. Tattoo Mike Monzon, of Tacoma, WA, travels around the country to film a show of his own called "Teppanyaki Takedown." Of all the places he's been he's surprised that Bismarck has been one of his favorite. "I'm surprised at the amount of talent you have here in Bismarck. I honestly didn't know alot about Bismarck except there was a lot of oil here and the restaurant scene was vibrant. Since I've been here I've learned a lot from Suzuki and Andy and I hope they've learned a lot from me."
