{Recipes} Using Girl Scout Cookies.

Thin Mint Chocolate Cheesecake

Recipe by Kathi Lincoln, Lite 106.9

Thin Mint cookie crust:
1 sleeve plus 4 Girl Scout Thin Mint cookies
4 TBS. butter or margarine-melted
Crumble mints in 9 in. pie plate. Add melted butter and blend well.
Press firmly onto bottom. Bake at 375 for 8 min. Cool completely.

Cheesecake:
2 PKG. of cream cheese-softened
1/2 cup sugar
1/2 TSP. vanilla
2 eggs
4 squares Bakers semi-sweet Baking chocolate, melted slightly cooled

Preheat oven to 325. Beat cream, sugar, and vanilla in large bowl until well blended. Add eggs and mix just until blended. Stir in melted chocolate. Pour into crust. Bake 40 min. or until center is almost set. Cool. Refrigerate several hours.

Give Me Samoa Cheesecake

Recipe by John Varanese, Owner & Chef of Varanese

1 Box of Do-si-Dos
1 ½ oz sugar
4 oz butter

Crust:
1 box Girl Scout Cookie Samoas
3 lbs cream cheese
1 lb sugar
8 eggs
Caramel sauce
Chocolate sauce

Puree the Do-si-Dos until powdered. Mix in sugar and butter. Coat a spring form pan with mixture and bake for 3 minutes (or until crust sets) at 350 degrees. In a mixer add softened cream cheese and sugar. Beat until slightly fluffy. Then add eggs. Layer bottom of pan with mix, and then add a layer of Samoas. Repeat this step again and top with remaining cream cheese mixture. Decorate top with chocolate and caramel sauce. Bake at 350 degrees for 45 minutes in a water bath. Cheesecake is done when it passes the toothpick test.

Gotta Have Samoa Pie

Recipe by John Ramsey

Crust:
2 packages Girl Scout Cookie Samoas
½ stick butter

Coarsely chop one full package and six additional Samoas. Melt one half stick of butter. Mix and press into standard pie plate. Bake at 350 degrees for 5 minutes and then refrigerate until firm.

Pie Filling:
¾ cup sugar, divided
¼ cup cornstarch
½ teaspoon salt
2½ cups milk (2% is fine, but not skim)
3 eggs, separated and at room temperature
1 cup flaked coconut, divided
1 tablespoon butter, softened
1½ teaspoons vanilla extract, divided
¼ teaspoon cream of tartar
1 baked 9-inch pie shell

Preheat oven to 425°F Combine ½cup of the sugar, cornstarch, and salt in a saucepan. Add the milk and cook over medium heat, stirring constantly, until mixture thickens slightly. Remove from heat and set aside.

Beat the egg yolks with an electric mixer at high speed until thick and lemon-colored. Stir about one-fourth of the custard mixture into the yolks. Blend well. Then stir the blended mixture back into the hot custard. Cook over medium heat for 2 to 3 minutes, stirring constantly. When mixture thickens to custard consistency, remove from heat. Stir in the butter, ¾ cup coconut, and 1 teaspoon of the vanilla until butter has melted. Pour mixture into the baked pie shell.

Beat the egg whites at high speed with an electric mixer just until foamy. Add the cream of tartar and vanilla, and gradually add the remaining ¼ cup sugar. Continue beating until stiff peaks form and sugar has dissolved, about 2 minutes.

Spread meringue over the pie filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup coconut. Bake at 425° for 5 minutes or until meringue is lightly browned.

Girl Scout Cookie Candy

Recipe courtesy of Kentuckiana’s Jill Gray

1 pkg. vanilla Candiquick or almond bark
Favorite Girl Scout Cookies

Melt 3 squares of Candiquick according to directions. Add ½ to ¾ cups of favorite cookie crumbs and stir. Pour onto a Corel type, non-porous dinner plate and smooth around. Refrigerate until completely cooled. Use table knife to ease up from plate. Package as one piece or break apart.

Angelic Surprise

1 Angel Food cake mix
1 pint cream
1/2 box Trefoils (crushed) or your favorite Girl Scout Cookie
1 tbsp. powdered sugar

Bake cake according to directions. Whip cream with powdered sugar. Fold in crushed cookies. Split cake in two. Spread cream mixture on bottom layer and top layer.
Sprinkle top with extra crushed cookies.

Walnut Brownie Surprise

1 box packaged Walnut Brownie Mix
1 Milk Chocolate frosting
1 pkg. Tagalongs

Mix brownie mix according to directions. Pour half the batter into a 9" x 13" pan. Place 12 Tagalongs on top of batter. Pour other half of the batter on top. Bake according to directions on brownie package. Cool then frost with milk chocolate frosting. Crush remaining
Tagalongs and sprinkle on top of frosting.

Samoa Kiss Brownies

1 box Devil's Food Cake Mix
1/3 cup evaporated milk
3/4 cup melted butter
Mini Chocolate Kisses
3/4 cup caramels (melted)
1/2 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 1/2 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.