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The Honolulu Advertiser
Posted on: Monday, January 11, 2010

Enjoy Girl Scout cookies beyond dessert with these recipes


By Kathy Van Mullekom
Daily Press (Newport News, Va.)

Before you assume Girl Scout cookies are just for snacks, take a look at some grown-up recipes using the cookies. Some are healthy, some are not but all are fun and chocked full of cookie magic.

Discover where and how you can buy Girl Scout cookies nationwide at www.girlscoutcookies.org. Cookie sales run Jan. 9-March 14.

"I am a huge fan of the Peanut Thai Chicken because it's a great party food for any time of year," says Elizabeth Farry, community relations manager with the Girl Scout Council of Colonial Coast in southeastern Virginia.

"I usually skip the noodles and serve them as appetizers or finger food and make my own homemade peanut sauce with some peanut butter, soy sauce, and a few spices thrown in there instead of buying pre-made sauce.

"I buy extra Do-Si-Dos during the sale and freeze so that I can use this recipe at summer barbeques as well."

"I also love to pull out the Lemon Sorbet Cups at dinner parties or anytime during the summer because the Lemon Chalet Creme is my favorite Girl Scout cookie! I've actually used the lemon shells as serving "bowls" and let me tell you the wow on your guests' faces makes the time and effort absolutely worth it! but think about wearing some plastic gloves because the acidity of the lemons can get intense if you're doing a lot at once!

Here are some cookie recipes you can try at home; more can be found at www.gsccc.com/2010CookieSeason.

PEANUT THAI CHICKEN

8 crushed Do-Si-Dos Girl Scout cookies

2 pounds boneless, skinless chicken tenderloins

Wood skewers

Teriyaki glaze

Thai peanut sauce

Grill chicken tenderloins on wood skewers, brushing occasionally with Teriyaki glaze. Prepare Pad Thai noodles according to directions on box. Serve chicken tenderloins with four crushed Do-Si-Dos cookies sprinkled on top. Mix remaining Do-Si-Dos cookie crumbs with peanut sauce.

Serve peanut sauce poured over chicken and noodles, or as side dipping sauce.

Makes four servings

FRIED SAMOAS SHRIMP

4 extra large shrimp, peeled and veins removed

5 Samoas Girl Scout cookies, finely chopped

2 cups seasoned bread crumbs

2 cups flour

1 cup coconut flakes

4 egg whites

1 pinch cayenne pepper

1 lime for garnish

Vegetable or peanut oil for frying

Toss coconut flakes with bread crumbs, cayenne pepper and chopped Samoas Girl Scout cookies.

Dredge shrimp through flour, followed by egg whites and Samoas Girl Scout cookies mixture.

Fry shrimp in vegetable oil at 350 degrees Fahrenheit until golden brown.

Garnish with coconut flakes and lime wedges.

Makes five shrimp

Serving suggestions:

Serve warm.

Arrange in a star pattern on a salad plate, or on a bamboo skewer with tropical fruits.

Serve as an appetizer, in a salad or as an entree.

If serving as an entree, accompany with fried plantains and wild rice.

LEMON SORBET CUPS

Lemon cups:

1 box Lemon Chalet Cremes Girl Scout cookies

8 large lemons

Lemon sorbet:

1/3 cup lemon zest (4 additional lemons)

1 1/2 cups sugar

1 1/2 cups water

Cut off the top 1/3 of each lemon (not the stem end).

Hollow out each lemon by using a grapefruit knife (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer or blender.

Make a slight shallow cut on the bottom of each lemon shell (being careful not to cut through to the inside of the lemon). This makes them sit straight and not fall over when placed on a plate.

Freeze the shells at least one hour. The frozen shell prevents the sorbet from melting too quickly when you serve it.

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil, and then boil two minutes. Add lemon juice, and stir well.

Remove from heat, cool and strain. Pour cooled mixture into a shallow container, cover and place mixture in the freezer.

When mixture is semi-solid, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

When ready to serve, layer each frozen lemon shell with cookie crumbles, then sorbet and repeat. Garnish with one Lemon Chalet Cremes cookie.

Serving suggestions:

Perfect for a dinner party dessert.

Can be prepared three days in advance.

Makes eight servings