Lemonade Pistachio Seafood Tartlet Delight

Ingredients:

Crust:
1 box Lemonades
2 tsps Unsalted Butter
Pinch Salt
1 Egg, Slightly Beaten
1/2 cup All Purpose flour
Filling:
1 4 oz can, Shrimp
1 6 oz can, Crab
1/4 cup celery
1/4 cup Sweet Onion
1/4 cup Mayonnaise
Salt and Pepper to Taste
Topping:
Ground Pistachio Nuts
Ground Lemonades

Preparation:
Cookies in a food processor to fine crumbs. Add flour, soft butter, salt, and one egg to the food processor to combine together. Press one-inch balls into tartlet pan and bake at 275 F degrees for 10 minutes.

Filling:
Place all ingredients together and set aside.
Assembly:
Place filling into crusts. Crumble pistachio nuts and
Lemonades Cookies together in a small bowl and sprinkle on top of filled crusts.

2 more days! Thin Mint Brownies

I have to admit that I love Thins mints. Usually, I will eat a tube of them right out of a box that I have stashed in the freezer. Frozen Thin Mints are a great treat to have in the unreasonable heat of Texas summers. Right now those days seem a long way off so a nice pan of warm Thin Mint Brownies will definitely hit the spot!


From GSCCC.ORG

Thin Mint Brownies

Ingredients (yields 6 servings):
• 1/2 box of crushed Thin Mints Girl Scout Cookies
• 1 box of brownie mix
• 2 eggs (3 eggs for cake-like brownies)
• 1/4 cup of water
• 1/2 cup of vegetable oil
Directions:
Crush Thin Mints into medium size chunks. Mix all
ingredients into mixing bowl. Do not use electric mixer — batter will be stiff. Spread batter evenly in greased baking pan (13 × 9 × 2 inch). Bake in center of oven at 350 degrees for 30 to 35 minutes. Allow to cool before cutting. Serve with mint-flavored tea.
Recipe courtesy of GSCCC.org.

Read more: http://www.momlogic.com/2010/03/girl_scout_cookies_go_gourmet.php#thin_mint_brownies#ixzz1jYUddWmk

3 More days until Cookie Time!!!

This yummy recipes uses the best selling of the Girls Scout cookies. Sounds Yummy!!

Chocolate-Coconut Brownies

 

Prep Time: 25 minutes

Total Time: 25 minutes

Ingredients:

• 1 chocolate 2-layer cake mix
• 3/4 cup butter, melted
• 1/3 cup evaporated milk
• 1 cup milk chocolate chips
• 1-1/4 cups caramel sauce
• One 7-ounce box Samoas® - Caramel deLites™ Girl Scout Cookies, crushed, divided

Preparation:

Preheat oven to 350 degrees F. Lightly grease 9 x 13 pan. Completely combine cake mix, butter and evaporated milk. Pour half of the mixture in the pan. Bake for 6 minutes. Sprinkle milk chocolate chips over warm cake. Drizzle 3/4 cup caramel over chips. Next add 1/2 cookie crumbs. Top with the rest of the cake batter. Bake for 10 more minutes. Drizzle cake with 1/2 cup caramel sauce. Sprinkle the rest of the cookie crumbs on top.*Samoas® - Caramel deLites™ Girl Scout Cookies are vanilla cookies covered with caramel on top and bottom then rolled in coconut and striped with chocolate.

Red Headed Children

Ok this post isn't so much about MY red headed children as it is about Shout Outs! the red headed stepchildren on the Girls Scout cookie world. These are a fairly new cookie in our region and definitely the least popular. The Belgian syle carmelized cookie has a slightly spicy taste that makes it a change from the super sweet and chocolately flavors of the more popular cookies.  One good thing about them - they are one of the least calorie filled cookies that the Girl Scouts are selling this year. 4 cookies are only 130 calories, so you can enjoy a few without too much guilt or waistband squeezing.






This recipe from ABC Bakers sounds really interesting and may be one we try out with sugar free ice cream. I am betting we can keep it within carb limits for the day!

CARAMELIZED PEAR AND NUTTY-COOKIE CRUNCH SUNDAE

Ingredients:

8 Shout Outs! Girl Scout Cookies 1/3 cup chopped pecans 2 tablespoons butter 1/4 cup packed light brown sugar 2 ripe, but slightly firm pears, cored and cut into 1/2-inch pieces Vanilla ice cream Garnish: 4 Shout Outs! Girl Scout Cookies

Instructions:

Place 8 Shout Outs! cookies in a large self-sealing plastic bag and close. Place bag on cutting board and use rolling pin to crush cookies into coarse crumbs. In a small bowl combine cookie crumbs with pecans; set aside. To make caramelized pears, melt butter in a medium frying pan over medium to medium-low heat. When butter foams, sprinkle the brown sugar over top. Cook until sugar is dissolved, about 3 minutes. Add pear pieces and cook over medium-low heat, stirring occasionally. Cook approximately 4 to 5 minutes or until the sauce is caramelized and the pears start to break down. To make sundaes place half of nutty-cookie crunch in bottom of each serving dish. Scoop ice cream over the nutty-cookie crunch. Top with warm pear sauce and sprinkle with remaining nutty-cookie crunch. To serve, place one Shout Out! on top of each sundae.

Makes:4 servings

Submitted By: ABC Bakers

Look out- here they come

Just when you thought it was safe to make that New Year's Resolution to lose weight  - IT's GIRL SCOUT COOKIE TIME!!!! Ok actually it hasn't started yet. There is another week and a half before the Girl Scout army is out in droves, knocking on doors and tempting you with Thin Mints and sweet faces. I am not actually sure how we are going to handle it this year with the blood sugar troubles in our house. Maybe I will come out of February without my seasonal 5 pounds of cookie weight? You never know. In preparation I will feature a cookie recipe every day or so, just to get you warmed up and ready to say "yes" to that happy face when it comes knocking. Enjoy!     Chocolate Thin Mint Pizza Supreme

Ingredients:

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

Instructions:

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

Submitted By: ABC Bakers