Recipes using Girl Scout Cookies

[COOKnQT]

A couple of years ago, when both my girls were in girl scouts, I ended up with tons of cookies and went on a search for recipes using them ... There were a few I tried and liked. I'll try to find them (I knwe I should have saved tham in 1 folder) & post them here ... But for now, this is one I had at hand

Girl Scout Samoa Chew Bars

Ingredients

1 pk samoas cookies
1/4 c melted margarine
1/4 c graham cracker crumbs
6 oz semi-sweet chocolate
2 oz butter
2 c corn syrup
2 c sugar
6 eggs
2 c pecan halves
1/2 c small semisweet chocolate
-chips

Instructions

Preheat oven to 350 degrees. Grease a 9-by-11-inch pan about 2 inches deep, then line it with baking parchment. Process the Samoas cookies and the graham cracker crumbs in a food processor, then add the melted margarine. Pat this mixture into the bottom of the pan.

Melt the semi-sweet chocolate and the butter together in one pan. In another pan, combine the corn syrup and the sugar; heat until smooth. Then add it to the chocolate mix.

Add eggs to the mixture. Combine pecan halves and the small chocolate chips to the mixture. Pour into crust and bake for 45 minutes to an hour until center remains a little loose.

This recipe is essentially a chocolate pecan pie, creator Paul Philpot says, and when done will be firm on top but a bit damp with a few cracks in the surface.

Cool before cutting.

[Mel-icious]

Yummy! Have any for the Thin Mints? I love those! :lick:

[Dizz]

I have a bunch of recipes that use Girl Scout Cookies.......
Some are really old (I still have my old cookbook I made in Girl Scouts)

MINI-GRASSHOPPER CHEESECAKES

12 Girl Scout Mint cookies
2-8 ounce packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon mint flavoring
2 eggs
3 drops green food coloring


Line muffin tin with paper liners, place one cookie in each liner. Mix cream cheese, mint flavoring and sugar at medium speed until well blended. Add eggs and food coloring; mix well. Pour over cookies, filling 3/4's full. Bake 25 minutes at 325 degrees F. Remove from pan when cool.

[Dizz]

DO-SI-DOS SNICKERS BAR CHEESECAKE

CRUST:
2 boxes of Do-si-dos cookies
4 tablespoons butter


Chop cookies and butter fine in food processor. Place in bottom of a springform pan 1/4 inch thick and refrigerate.


FILLING:
3 pounds cream cheese
1 pound sugar
6 egg yolks
12 eggs
2 tablespoons vanilla extract
1/2 pint heavy cream
3 tablespoons lime juice
2 Snickers Bars, chopped


Mix together cream cheese, sugar and egg yolks in a bowl then add eggs (one at a time). Add remaining ingredients and bake in water bath at 350 degrees for one hour.

[Dizz]

CHOCOLATE MINT LOAF

24 Thin Mint cookies
2 - 4 serving size packages instant chocolate pudding
3 cups milk
2 cups whipped cream or whipped topping


Line the bottom and sides of an 8x5x3 inch loaf pan with plastic wrap. Arrange 20 Thin Mint cookies on bottom and sides of loaf pan. Crush remaining cookies. Prepare chocolate pudding with 3 cups milk. Fold in whipped cream or whipped topping. Spoon into laf pan and freeze 4 hours or until firm. Remove form freezer 15 minutes before serving. Garnish with crushed cookies and, if desired with additional whipped cream or whipped topping and mint leaves. Makes 10-12 servings.

[Dizz]

MARBLED BABY CHEESECAKES

24 Shortbread cookies
3/4 cup sugar
1 square semi-sweet chocolate, melted
2 - 8 ounce packages cream cheese
2 eggs
1 teaspoon vanilla
24 candy kisses


Preheat oven to 325 degrees. Using electric mixer, cream sugar and cream cheese until well-blended. Add eggs and vanilla and beat well. Transfer a third of the mixture to a bowl and stir in the chocolate. Put one Shortbread cookie in each of 24 paper cupcake liners. Alternating teaspoons of the vanilla and chocolate mixtures fill each cupcake liner about three-quarters full. Using a knife, gently swirl vanilla and chocolate mixtures together. Bake about 20 minutes or until mixture seems set. Cool. Top each mini cheesecake with an unwraped chocolate kiss. Makes 2 dozen.

[Dizz]

APPLE-PEANUT-OATMEAL CRISP

1 can pie-ready sliced apples
1 stick butter
2 cups chopped Peanut Butter Sandwich Cookies


Preheat oven to 350 degrees. Grease a 9 inch swuare pan. Drain apples well and arrange in the pan. Melt butter in medium-sized saucepan and stir in chopped cookies until well mixed. Top apple slices with butter-cookie mixture. Bake about 30 minutes, or until crumbs are golden brown and apples are soft.

[Dizz]

GLACIER MINT PIE

1 1/3 cup (26-28) Thin Mint cokies, crushed
5 tablespoons melted buter or margarine
1 quart vanilla ice cream, softened
1/2 cup crushed peppermint candy


CRUST:
Mix crushed cookies with melted butter or margarine. Press into pie pan and chill.


FILLING:
Combine ice cream and crushed candy and spoon into crust. Cover and freeze until firm.


OPTION:
Garnish with additional crushed cookies or shaved chocolate.

[Dizz]

TROPICAL BANANA SPLIT PUDDING

1 large package vanilla pudding
3 cups milk
3 medium bananas
1 box Shortbread cookies


Prepare pudding according to package directions. Line bottom of 2 quart casserole with Shortbread cookies. Slice bananas lengthwise and lay on top of cookies. Cpver with 1/3 of the pudding. Continue layering; ending with pudding. Garnish with additional cookies. Chill.


Optional: Sprinkle coconut on top of banana layer.

[Dizz]

1 pkg. (18 oz.) refrigerated chocolate chunk cookie dough
1/2 pkg. (19 cookies) Girl Scout Thin Mints
1/2 cup white chocolate morsels
Vanilla ice cream, optional


Press cookie dough evenly in the bottom of an ungreased 12-inch pizza pan or a 13x9x2-inch baking pan. (Dough will barely cover the pan.) Break Thin Mints into halves or thirds; press cookie pieces into dough, covering evenly. Bake at 350 degrees for 12 to 18 minutes or until golden brown. Place white chocolate morsels into a small self-closing bag. Microwave the bag of morsels on MEDIUM HIGH (70% power) for 40 to 50 seconds or until melted. Snip one corner (about 1/8 inch) off the bottom of the bag. Hold bag tightly at top and drizzle white chocolate stripes over top of pizza. When cool, cut pizza into 8 or 10 wedges. If desired, top each serving with a scoop of ice cream.

Makes: 8 to 10 servings

[Dizz]

1 box Girl Scout Caramel deLites
3 tablespoons margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 1/2 cups non-dairy whipped topping, thawed
1 1/4 cups cold milk
1 pkg. (4-serving) instant coconut creme pudding and pie filling
1/4 cup toasted coconut
3 tablespoons semi-sweet chocolate mini morsels
Non-stick cooking spray

Place cookies in a food processor or blender; process until fine crumbs. Spray bottom of a 9-inch square pan with non-stick cooking spray. Combine cookie crumbs and margarine; press evenly in bottom of prepared pan. Using an electric mixer beat cream cheese with sugar and 2 tablespoons milk until smooth. Blend in 3/4 cup whipped topping. Spread evenly over cookie layer. Pour 1 1/4 cups milk into a bowl. Add pudding mix and beat 1 to 2 minutes or until smooth. Pour over cream cheese layer. Chill several hours or overnight. Spread a thin layer of coconut on a baking sheet and bake in 325 degree oven for 6 to 8 minutes, stirring frequently; cool. Just before serving, spread remaining 3/4 cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert. To serve, cut into 12 portions.

Makes: 12 servings

[Dizz]

I have not tried this one yet..... it was just emailed to me a few days ago.

Lemon Pastry Crème Cake

12 Lemon Pastry Crème Cookies
1 ½ Cup Flour
¾ Cup Sugar
1 ½ Baking Powder
½ Tsp. Salt
¾ Cup Shortening
2/3 Cup Milk
1 ½ Tsp. Vanilla
4 eggs, separated
1 Cup Sugar
1 package ( 4 oz. Serving size) Lemon Pudding
1 Can Lemon Pie Filling

Heat oven to 325 degrees. Grease 2 (8 x 1 ½) pans. Beat flour, sugar, baking powder, salt, shortening, milk, vanilla, and egg yolks in medium bowl for 30 seconds on low speed and then 2 minutes on high speed scraping bowl occasionally. Pour into pans evenly and bake 30 – 35 minutes. Cool completely.

Prepare pudding according to package directions and when cool, crunch up cookies and add to pudding mixture. Mix in pie filling and set to the side.

Remove cooled cakes from pan and place one on serving plate. Spread ½ of pudding mixture on one cake and place the other cake on top. Spread remaining ½ of pudding on top. Garnish with whipped cream, crushed cookies, and lemon slices (optional).

[COOKnQT]

Girl Scout Chocolate Mint Mousse Cake

Sooner Girl Scout Council - Chickasha, OK

(Must be made one day ahead of serving. Uses 3 boxes of cookies. Yields 12 servings.)
CRUST:
1 1/2 boxes crushed Girl Scout
Chocolate Mint Cookies
1/2 cup melted butter
Mix together and press into a 10" springform pan. Place in freezer to cool while preparing the filling.
FILLING:
1/2 box crushed Girl Scout Chocolate Mint Cookies
2 whole eggs
4 eggs separated
1 1/2 bags mint chocolate chips (14 oz. bags)
2 cups whipping cream, whipped with 1 teaspoon vanilla extract and 1/4 cup powdered sugar
Whip egg whites and set aside. Whip cream with sugar and vanilla and set aside. Melt chocolate chips in double boiler (or on medium in the microwave stirring after each minute). Mix whole eggs and egg yolks with the melted chocolate using wire whisk. Whip a scoop of whipped cream into the chocolate mixture to lighten the chocolate. Fold egg whites and whipped cream into the chocolate mixture alternately. Fold in crushed mint cookies (some pieces can stay big. Pour into reserved crust. At this point refrigerate 6 hrs. or overnight. Can also be frozen. It freezes well. Top when defrosted.
TOPPING:
1 box Chocolate Mint Girl Scout Cookies
2 cup whipping + 1 teaspoon vanilla exlract + 1/4 cup powdered sugar
Hershey’s chocolate syrup
Whip cream with vanilla and sugar and top the mousse cake. Crush the cookies (reserving 12 for top of cake). Drizzle Hershey's syrup on top in zig-zags. Use crushed cookies to decorate the top of the cake. Stick whole cookies in the cake decoratively in a circle.

[COOKnQT]

Apple Custard Torte with Carmel Sauce
Creator: Orazio Ippolito
Crust:
1 box Apple Cinnamon Cookies
1/8 cup Sugar
1/4 cup butter
1/2 cup caramel sauce
Method:
Crush cookies, mix with sugar, butter. Line bottom of 10 inch springform pan with crust and drizzle with caramel.

Filling:
8 Granny Smith Apples, Peeled and sliced thin
1 tsp. cinnamon
1/2 cup sugar
Method:
Toss apples, cinnamon and sugar together and arrange in pan on crust. Bake for 25 minutes at 300 degrees.

Custard:
2 cups milk
4 eggs
4 egg yolks
1/2 cup sugar
2 Tbsp. vanilla extract
Method:
Heat milk with sugar and vanilla extract. Temper in eggs. Pour over apples. Place pan in a water bath and bake for an addition 45 minutes at 300 degrees.

[COOKnQT]

GIRL SCOUT CARAMEL DeLITE TURTLES

San Jacinto Girl Scout Council - Houston, TX
CHEESECAKE:
12 oz. cream cheese (room ternperature)
1 1/2 cup sugar
2 teaspoons flour
1 cup sour cream
3 eggs (separate 2)
1 tablespoon lemon juice
1 teaspoon vanilla
1/8 teaspoon cream of tartar
2 boxes of Girl Scout Caramel deLite Cookies
GARNISH:
Pecan halves
Mini chocolate chips
Preheat oven to 350 degrees F. Place cream cheese, sugar, flour and salt in large mixing bowl or food processor. Beat at medium speed until smooth, scraping bowl as needed. Add sour cream, mo egg yolks, one whole egg and vanilla. In a separate bowl, beat egg whites and cream of tartar at high speed until soft peaks form; fold into cheese mixture. Pour almost to rim of 2-inch foil cups that have been put into cupcake tins. This will help keep the foil shape circular. Cook in oven for about 35-45 minutes. The tops of the miniature cheesecakes should be firm. Remove from oven and let sit and cool for at least one hour. Put the foil cheesecakes in the freezer overnight, or for approximately 8 hours until frozen. Lay Caramel deLite cookies out on a tray. Take the cheesecakes out of the freezer and carefully peel off the foil wrap. Put one mini.cheesecake on each cookie. Then take some mini-morsel chocolate chips (not regular size) and put nine chocolate chips on top of the cheesecake in rows of 3 across. Take 5 pecans and push them into the sides of the cheesecake to imitate the turtle’s head and four legs.

[COOKnQT]

Give Me Samoa Cheesecake
Creator: Amada Usen


Ingredients:
1 Box of Girl Scout Cookie Samoas
1/2 cup Sugar
2 Tbsp. water
1/2 cup heavy cream
2 pounds cream cheese, room temperature
1 1/4 pounds of chocolate chips
1 cup sugar
1 1/2 cups heavy cream
3 Tbsp. cocoa powder
1/4 tsp. salt
4 eggs
1 tsp. vanilla
2 cups angel flake coconut

Directions:
Preheat oven to 350 degrees and adjust rack to the bottom third of the oven. Combine 1/2 cup sugar with 2 Tbsp. water in a small saucepan. Place over high heat, swirling the pan as the sugar begins to turn amber. This will take about 5 minutes. When the sugar is caramel colored (but not burned), remove from heat and add half of the 1/2 cup of heavy cream. Be careful, the mixture will boil up. Add the remaining 1/4 cup of heavy cream and swirl pan. Reserve caramel in refrigerator. Chop 1 box of Samoas in the food processor, and press into the bottom of a 9 inch springform pan. Bake five minutes. Cream cheese at low speed. While cheese is creaming, melt chocolate in a double boiler or microwave in 30 second intervals, stirring frequently. Pour about 4 ounces of chocolate into the crust and spread the edges with the back of a spoon. Leave about 1/4 inch bare at the edges and pop it into the freezer to firm up. The chocolate will keep the crust from getting soggy in the oven. Heat 1/2 cup cream in a small saucepan. Strain cocoa powder and salt into pan and bring to a boil. Whish smooth and cook for a few minutes. Remove from heat, and add remaining cup heavy cream.

Add 1 cup sugar and 1/4 tsp. salt to the cheese and mix until smooth. Add remaining pound of chocolate and immediately begin adding heavy cream mixture. Scrape bowl and beaters and mix well. Add coconut. Add vanilla and eggs and mix only until combined. Remove springfoam pan from freezer and wrap bottom with 2 thickness of aluminum foil to make it watertight. Set pan into a larger pan with sides-the bottom of a broiler pan works well for this. Pour half of batter into the pan. Spoon some caramel onto the batter and swirl with the tip of a paring knife to make a design. Slowly pour remaining batter into pan. Place pans in oven, and pour water about 3/4 inch up sides of pan. Be careful that the height of the water does not exceed the height of the aluminum foil. Any leftover caramel can be used as a sauce for the cheesecake. Bake 1 hour. Turn oven off and leave cheesecake in the oven for another hour. Remove cake from the oven and let cool at room temperature. Remove side of pan by running the tip of a hot, wet paring knife around the sides. Refrigerate overnight. Cut with a hot, dry knife, cleaning the blade after each cut. Serves 14

[COOKnQT]

Praline Pecan Cheesecake

Olde Greenfield Inn - Landcaster
with Penn Laurel Girl Scout Council, York, PA
1 box Girl Scout Shortbread Cookies
1/2 cup melted margarine
2 pounds cream cheese
1 cup sugar
5 eggs
1/2cup heavy cream
1/2 cup sour cream
1/4 tablespoon vanilla
t/4 tablespoon lemon juice
1/4 cup melted caramels
TOPPING:
1/2 cup sour cream
1 box Girl Scout Praline Royale Cookies
1/3 cup melted caramels
12 whole pecans
Preheat oven to 350 degrees. Crumble Shortbread Cookies in a food processor, combine with melted margarine thoroughly. Press crust evenly on bottom of a 9-inch springform pan. Bake 5 minutes, cool. Beat cream cheese until soft. Add sugar, blend thoroughly. Add eggs one at a time. Mix in heavy cream, sour cream, vanilla, lemon juice. Blend well. Pour in cooled springform pan. Gently fold in the melted caramel (to achieve a marbled effect in the finished cheesecake). Bake for 1 1/2 to 1 3/4 hours. Allow to cool 2 hours. While cake is baking, crumble six Praline Royales. After cooling, spread crumbs and garnish with whole pecans and remaining cookies. For a finishing touch, drizzle melted caramel on top (optional). Using a warm knife, cut cake into 12 pieces.

[COOKnQT]

SAMOA KISS BROWNIES:
1 box Devil’s Food Cake Mix
1/3 cup evaporated milk
¾ cup melted butter
Mini Chocolate Kisses
¾ cup caramels (melted)
½ box Samoa cookies
Coconut
Mix cake, evap. milk and butter. Pour half of mixture into a 9x13 pan. Bake at 350° for 6 min. Sprinkle 1 cup Kisses on top. Spread melted caramel over Kisses. Add ½ box crushed Samoa cookies and 1 tbsp. toasted coconuts. Put other half of cake batter on top and bake 10 min. Drizzle with melted Kisses and sprinkle with coconut.

[COOKnQT]

Aloha Tidal Wave
Dessert Deli
Crust:
1 package of Aloha Chip cookies
1 cup Macadamia Nuts
1/3 cup butter, melted

Coconut Layer:
1/2 can of Cream of Coconut (coco lopez)
6 oz. white chocolate
1/2 cup butter, soft
1/2 cup sour cream
1/2 tsp. almond extract
2 1/2 cups of macaroon coconut

Pineapple Cream Layer:
12 oz. cream cheese, softened
1 1/2 cups of milk
1 pkg. vanilla instant pudding
1 lg can crushed pineapple (well drained)

Topping:
Whip Cream
Toasted coconut
Pineapple Topping
White chocolate Curls
Chopped Macadamia Nuts

Directions:
Chop cookies in a food processor along with macadamia nuts until coarsely chopped. Add melted butter and process a few seconds, combine with cookies and nuts Spread on bottom of a 10 inch springfoam pan and press down well. Bake crust at 350 degrees for 15 minutes, cool.
Heat the cream of coconut in a saucepan until it just comes to a boil. Remove from heat and add white chocolate, whisking until smooth. Add sour cream and butter and whisk until combined. Add coconut and almond extract. Chill until mixture starts to set up. Spread over cooled crust.
Beat cream cheese and gradually add milk, mixing until smooth. Add pudding mix and mix on low speed for 1-1/2 minutes. Fold in one can of well drained crushed pineapple. Spread mixture over coconut layer in pan. Chill for several hours before serving. Top with pineapple topping or filling, whipped cream, chopped macadamia nuts, toasted coconut and white chocolate curls.

[Dizz]

The Thin Mint Shot!

Ingredients
3/4 fluid ounce Irish cream liqueur
1/2 fluid ounce white chocolate liqueur
1/4 fluid ounce creme de menthe liqueur


Directions
1 Fill a shot glass half-full with Irish cream. Pour in chocolate liqueur to three-fourths full. Top with creme de menthe.

OK, so it doesnt use Girl Scout Cookies......
But it sounds YUMMY!



Cafe Au Mint Chocolate Pie

2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed Milk)
1 1/2 Sleeves of Girl Scout Thin Mint Cookies (c

Heavily grease sides and bottom of a 9 inch pie pan with regular (not light) stick margarine. Crumb cookies in food processor and press into pie pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in refrigerator for four hours (or 1 hour room temperature). Fill baked cool pie shell with ice cream and cover with wax paper. Freeze. Melt chocolate chips and whipping cream over lowest heat and spread over pie. Refreeze.