Recipes
"Yummy Tummy" Dessert Cookie Contest
The 2009 theme was: ”Going Places, Girls Take the Lead”. The cookie to be used was Daisy Go Rounds.
Troop 231- winners of the “Yummy Tummy” Dessert Cookie Contest):
“Daisy Go Round Delights”
INGREDIENTS
1 cup butter
3 cups crushed Daisy Go Rounds
2 (14 ounce) cans sweetened condensed milk
4 cups semisweet chocolate chips
2 cups peanut butter chipsDIRECTIONS
1. Preheat oven to 350 degrees F.
2. Melt butter over low heat.
3. Pour butter onto large cookie sheet lined with parchment paper. Sprinkle crushed cookies over butter.
4. Pour condensed milk over cookies. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
5. Bake 25 to 30 minutes. Allow to cool and cut in to squares. Makes 40 squares.
S'More Crunch Cake by Troop 177
INGREDIENTS
1 box french vanilla cake mix
2 tablespoons Daisy Cookie crumbs
1 ½ cups water
3 egg whites
Hershey candy kisses or chocolate chips
½ cup daisy cookie crumbs
1 jar marshmallow crèmeDIRECTIONS
Preheat oven to 350 degrees. Line muffin cups with paper liners. In large bowl, combine the cake mix, 2 tablespoons daisy cookie crumbs, water, and egg whites. Beat for 2 minutes at high speed with an electric mixer.Divide batter evenly among paper lined cups. Filling about 2/3 full. Place a chocolate kiss/chocolate chips in each cupcake, pressing in lightly. Spoon 1 teaspoon cookie crumbs onto each cupcake.
Bake at 350 degrees for 18 to 25 minutes. Remove from the oven and top each cupcake with 1 teaspoon marshmallow crème. Dip spoon into hot water to prevent sticking. Return to oven for about 1 minutes to melt slightly.
Daisy Pudding Go Rounds by Troop 332
- Break up Daisy Go Rounds into small pieces.
- Mix Instant Vanilla Pudding following directions on back of package.
- After making pudding add Daisy Go Round pieces to mix.
- Top with cinnamon.
Daisy Go Round No Bake Cheesecake by Troop 479
INGREDIENTS
1 8oz. pkg. cream cheese, softened.
1 regular sized can of sweetened condensed milk.
1/4 cup lemon juice.
1 teaspoon vanilla.
1/2 teaspoon cinnamon.
1/4 cup sugar
1/4 cup butter or margarine.
1 box Daisy Go Rounds (crushed in food processor, one package reserved for the top garnish)1 banana
1 small container of whipped creamDIRECTIONS
Crust: Melt butter or margarine in a medium mixing bowl. Add crushed cookies and sugar, mix together then press into a pie tin. Line the bottom with banana slices.Filling: Cream together cream cheese, condensed milk, lemon juice, vanilla, and cinnamon. Mix well then pour into your pie tin. Top with whipped cream and garnish with your reserved pack of cookies. Chill and serve.
Black Daisy Pie by Troop 499
INGREDIENTS
1 9 inch Daisy Crust
1 cup chocolate chips
2 eggs
1 Tablespoon butter or margarine
1/2 cup powdered Daisy crumbs
1 cup walnuts (optional)
1/2 Tablespoon vanilla extractDIRECTIONS
Preheat oven to 325°. Pour chocolate chips directly into crust. Mix together eggs, butter, sugar, daisy powder and vanilla, walnuts if desired. Pour on top of chocolate chips and bake for 25 minutes.Daisy Crust
1 cup Daisy Crumbs
2 tablespoons sugar
1/2 cup butter or margarine melted.
Combine crumbs, sugar, and butter; press mixture into bottom and 1/2 inches sides of 9 inch pie tin. Bake 350° for 10 minutes.
Thin Mint Chocolate Cheese Cake
Ingredients
2 Cups Mint Cookie (crushed finely)
3 Tablespoons melted butter
2 (8 ounce) packages cream cheese
1 Cup Sour Cream
1 Pint Heavy Whipping Cream
1 Cup white sugar
1 Cup Cookie Crumbs (chopped or larger chunks)
5 teaspoons Hershey's Cocoa
1 tablespoon light corn syrup
Directions
Mix Crushed cookie crumbs and butter in bowl. Press Crumbs into a 13
X 9 dish. Make sure to press it evenly. If any large crumbs, take a fork
and press the large crumb. Set crust in the refrigerator until the filling
is ready to be poured.
In a large bowl beat on medium cream cheese and sour cream until well
blended, no lumps. Add heavy whipping cream and beat on medium until
thickened. Add white sugar, cocoa and light corn syrup. Beat on high
until stiff, peaks will form when beaters are lifted out of mixture.
Hand stir in chopped cookie crumbs. Mix well, but don't over mix, just
until all cookies are mix evenly into the mixture.
Bring crust out of the refrigerator and pour the cream cheese mixture
into the crust. This is a deep dish cheese cake, so it will fill it up.
Top with cookie crumbs or chocolate syrup drizzled over each piece. Chill
several hours or overnight in the refrigerator.
Celebrity Chef Cookie Recipes
Girls Night Out Lemon Chicken Casserole with Girl Scouts Lemonade Cookies, from A Cutting Edge CaterersIngredients: Directions: Mix crushed cookies, parmesan cheese, ranch dressing mix, red pepper flakes and butter. Then press into the bottom of a baking dish and bake at 350 degrees Fahrenheit until the crust is light brown. In a separate container, mix diced chicken, water chestnuts, sautéed sliced mushrooms, sour cream, cream of celery soup, lemon pepper, and a pinch of lemon pepper, kosher salt and green pepper to taste. Blend with a mixer, and pour on top of the baked crust. Sprinkle extra crust mixture on top of the chicken, and bake at 350 degrees for about 20 to 30 minutes, or until bubbly. Makes about 6 servings. |
Lemon Drop Martini Cake, by the Shelton State Community College Culinary Arts ProgramIngredients:1 white cake mix 10 ground Girl Scout Lemonade Cookies 4 tablespoons lemon extract 1 cup lemon instant pudding 2 eggs 1/4 cup oil 1 1/3 cup of water 3/4 cup cooking Gin Directions: Combine all ingredients in a blender and mix well. Bake according to the cake mix box instructions and check with a toothpick to determine when they are done. Top with whipped cream and a slice of a Girl Scout Lemonade Cookie.
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Peanut Butter and Jelly Pie, by Snap Decisions CateringIngredients:8 oz. cream cheese 1/2 Cup Jiff Creamy Peanut Butter 1 Cup Powdered sugar, sifted 1 tablespoon liquid coffee 4 oz. Cool Whip 1 sleeve of Girl Scout Peanut Butter Cookies 1/4 stick melted butter Directions: Beat first five ingredients all together until smooth and creamy. Then put cookies in food processor with steel blade. Pulse until crumbs are fine. Add melted butter. Stir until butter and crumbs are combined. Mash crumb mixture in pie plate and put in 300 degree oven for 5 minutes. Cool pie crust. Then spread cream cheese mixture in shell. Add a thread of peanut butter and jelly on top and swirl with a fork. Sprinkle 3 or 4 cookies on top and add a dollop of cool whip if desired. Chill for 3-4 hours until set. |
Shortbread coasted chicken with white barbecue sauce, from Kozy's.Ingredients:Several chicken breast tenders, cut into small chunks 1 box Girl Scout Shortbread cookies, crushed pinches of garlic, pepper and rosemary to taste side of white barbecue sauce Directions: Take crushed shortbread cookies, add garlic, pepper and rosemary to taste. Then take small chunks of chicken breast tenders, coat with buttermilk and then roll in shortbread cookie mixture and bake. Once golden brown, serve with white barbecue sauce. |
Roasted Caramel Apple DeLite Cobbler, from Miss Melissa's CafeIngredients: |
Peanut butter truffles, from Fig Ingredients: |
Other Shared Cookie Recipes
- Carmel De Lites
- Cartwheels
- Lemon Pastry Cremes
- Peanut Butter Patties
- Peanut Butter Sandwiches
- Shortbread
- Thin Mints
- Thanks a Lot
Homemade Do-si-dos a.k.a. Peanut Butter Sandwich Cookies
Cookies
2 1/4 cups all purpose flour
2 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups butter, room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups quick-cooking oats (not instant or regular)
Filling
1 1/2 cups creamy peanut butter, room temperature
1/2 cup butter, room temperature
1/4 cup confectioners’ sugar
Preheat oven to 350F.
Start with the cookies. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract.
Working at a low speed, mix in the flour, followed by the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit). On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly 3/4-in. sized balls), leaving about 2 inches between each to allow for spread.
Bake for about 10 minutes, until cookies are a light golden brown. Cool on baking sheet for 5 minutes, making small holes in 1/2 of the cookies (for the tops of the sandwiches) before they set up. Transfer to a wire rack to cool completely.
Once cookies have cooled, make the filling. In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth. Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves. If you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches. Store in an airtight container. Makes about 48 sandwich cookies.
Homemade Samoas (a.k.a. Caramel de-Lites) Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk
Preheat oven to 350F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it's possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a Ziploc bag with the corner snipped off and drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container. Makes about 3 1/2-4 dozen cookies.
Homemade Thin Mints
1 cup cocoa powder1 cup powder sugar
1 cup flour
1 tsp of baking powder
1/4 cup sugar
2 tsp mint extract
3/4 cup melted organic shortening
1/4 cup water
1/8 tsp salt
8 oz. bittersweet chocolate (for melting)
Preheat oven to 350°F. Mix together all the dry ingredients in a bowl. Add in the mint extract and melted shortening, stir for a minute before adding the water. Finish mixing with the mixer, it’ll probably still look loose and crumbly. Pour out onto a surface and press/knead together into a ball, cover and leave out for 15-20 mins. Roll it out to about 1/8 inch, and use a small cookie cutter to cut out small rounds. Place on parchment lined tray and bake for 13-15 mins (depending on thickness, maybe longer). When it comes out of the oven, move cookies to a cooling rack. When the cookies are cooled, melt the chocolate on low heat or by microwave. Dip the cookies in the chocolate.
Fudgy Peanut Butter Balls
1 1/2 boxes (24 cookies)
Girl Scout Peanut Butter Patties
3 tablespoons butter or margarine, melted
2/3 cut salted peanuts, finely chopped
Place cookies in food processor or blender; process until fine crumbs. Combine crumbs and butter; mix until well blended. Roll mixture into 1-inch balls. Place peanuts in small narrow bowl. Roll each ball in peanuts, gently pressing peanuts into balls. Store in covered container in refrigerator until ready to serve. Makes 28.
Chocolate Caramel Snowballs
4 large scoops vanilla or chocolate ice cream
10 Girl Scout Caramel deLites
Caramel topping
Chocolate fudge topping
Form the ice cream scoops into 4 equal balls, working quickly and placing each ball on a tray in the freezer as soon as formed. Freeze until firm. Place cookies in food processor or blender; process until small crumbs. (Cookies may also be chopped into small crumbs.) One at a time, remove the balls from the freezer and roll in cookie crumbs, pressing crumbs into the surface to coat well. Place ice cream balls in the freezer. To serve, spoon 2 tablespoons caramel topping on half of dessert plate, spreading in a half circle; place 2 tablespoons chocolate fudge topping on other half of plate, spreading in a half circle. Place ice cream ball in center of plate. Makes 4 servings.
Lemon Crunch Cheesecakes with Carmel Apple Topping
8 Lemonades Girl Scout Cookies; 5 crushed, and 3 broken into small pieces
4 teaspoons melted butter
1pkg. (8 oz) cream cheese, softened
1/4 cup sugar
1/4 teaspoon vanilla extract
1egg
1 cup finely chopped apple
1/3 cup caramel flavored topping
Preheat oven to 350 degrees F. Place 6 foil baking cups in muffin pan. Combine crushed cookies and butter. Press crumb mixture into bottom of each foil cup. Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until blended. Add egg; beat on low speed just until blended. Stir in cookie pieces. Spoon batter evenly over lemon crunch crust. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight. Just before serving remove cheesecakes from foil cups. Top each cheesecake with chopped apple. Drizzle caramel topping over cheesecakes. Serve immediately. Makes: 6 servings
Mini Chocolate Mint Sandwiches
1 1/4 cups cold milk
1 pkg. *3.9 oz.) chocolate instant pudding and pie filling
1 cup thawed non-dairy whipped topping
2 boxes (10 oz. each) Girl Scout Thin Mints
To make filling, combine milk and pudding mix. Beat with a wire whisk, rotary beater or electric mixer at lowest speed for 1 to 2 minutes, or until well blended. Refrigerate 5 to 7 minutes or until partially set. Fold in whipped topping. On the flat side of half the cookies spread 1 tablespoon of filling almost to the edge. Top with remaining cookies, flat side down, to make sandwiches. Press cookies together gently so filling is even with edge. Place sandwiches on a tray and freeze
until firm; wrap frozen sandwiches in foil until ready to serve. Makes 34 to 36 mini sandwiches.
Peanut Butter and Jelly Ice Cream Sundae Pie
1 box (9 oz.) Girl Scout Peanut Butter Sandwich Cookies
5 tablespoons butter or margarine, melted
1 quart vanilla ice cream, softened
2/3 cut strawberry topping
1/3 cup peanuts, chopped
Chocolate fudge topping, optional
Place cookies in food processor or blender; process until fine crumbs. To make crust, combine cookie crumbs and butter. Set aside 1/2 cup of crumb mixture and press remaining crumbs into bottom and sides of an ungreased 9-inch pie pan. Freeze until firm. Spread 2 cups ice cream in an even layer over cookie crust. Drizzle with 1/3 cup strawberry topping and sprinkle with 1/4 cup reserved crumb mixture. Top with remaining 2 cups ice cream, spread in an even layer. Drizzle with remaining 1/3 cup strawberry topping. Sprinkle with remaining 1/4 cup crumb topping and chopped peanuts. Freeze until firm. To serve, cut into 8 wedges. If desired, top each serving with chocolate fudge topping. Makes 8 servings.
Fresh Fruit with Spiced Yogurt and Crunchy Shortbread Topping
1 container (8 oz.) vanilla yogurt
10 Girl Scout Shortbread Cookies
1 teaspoon grated orange rind
1/4 teaspoon apple pie spice
1 tablespoon butter or margarine, melted
2 tablespoons walnuts, finely chopped
1 orange, peeled and cut into pieces
1 apple, cored and chopped
1 cup seedless red or green grapes
1 tablespoon of orange juice
2 teaspoons honey
1 banana, sliced
1 kiwi, peeled and slice
To make spiced yogurt, combine yogurt, honey, orange rind and apple pie spice. Chill several hours to blend flavors. In a large bowl combine banana, orange, apple, grapes, kiwi and orange juice; set aside. To make crunchy topping, place cookies in small self-sealing plastic bag. With a rolling pin, crumble cookies into small pieces. In a small bowl, combine cookie crumbs with walnuts and butter. To assemble dessert, spoon 1 cut fruit into serving dish; spoon 3 tablespoons spiced yogurt and 3 tablespoons crunchy topping over fruit. Makes 4 servings.
Shortbread Sandwiches
The flat shape and light, delicate taste of Shortbread cookies make them perfect for mini ice cream sandwiches. For the daring, try this recipe with Thin Mints or Caramel deLites!
1 quart sherbet, frozen yogurt or ice cream, softened
Girl Scout Shortbread Cookies (2 per sandwich)
1 empty 6 oz. juice can
Fill juice can with softened sherbet, frozen yogurt or ice cream and refreeze. Remove the end of the juice can and push frozen sherbet, yogurt or ice cream out and slice in 1/4 inch rounds. Sandwich each slice between two Shortbread cookies. Store in freezer. Makes as many as you like!
Lemonades Yogurt Parfaits
8 Lemonades Girl Scout Cookies, coarsely crushed 1 4 cup sweetened dried cranberries
4 containers (6 oz. each) flavored yogurt
1 cup chopped mixed fruit (bananas, grapes, mandarin oranges, kiwi or blueberries)
4 Lemonades Girl Scout Cookies for garnishing
Combine crushed cookies and cranberries. Divide cookie mixture. Spoon half of cookie mixture into the bottom of four tall and narrow dessert glasses. Top with half of yogurt and half of mixed fruit pieces. Repeat layers. Garnish each dessert with ‘1 whole cookie. Makes: 4 servings
Kitchen Tip: To crush cookies, place cookies into self-sealing plastic bag and close. Place bag on cutting board and use rolling pin to crush cookies into coarse crumbs.
Kitchen Tip: To make these parfaits as a troop activity, use clear tall plastic cups. Have an assortment of yogurt flavors and fruits so each girl can make a parfait with her favorite yogurt and fruit.
Chocolate Thin Mint Pizza Supreme
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.
Chocolate Coconut Caramel Dessert
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 crème pudding and pie filling
1/4 cup toasted coconut
3 tablespoons semi-sweet chocolate mini morsels
Non-stick cooking spray
Place cookie 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.
Tasty Lemon Double-Dipped Strawberries
1 cup (8 oz.) white chocolate morsels
1 tablespoon shortening
1 pint medium strawberries, rinsed and well dried
6 Lemonades Girl Scout Cookies, coarsely crushed
Melt white chocolate morsels and shortening in microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute. Stir just until morsels are melted. If necessary, microwave at additional 10-second intervals and stir until melted. Dip strawberries into melted chocolate; roll in crushed cookies. Place on wax paper-lined plate: refrigerate until set. Store in refrigerator no longer than 24 hours.
Kitchen Tip: Strawberries should be dried very well. Pat with paper towel before dipping to remove excess moisture.
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