COOK OF THE WEEK - GIRL SCOUTS

The selling of Girl Scout cookies is almost over but I finally got together with some of the Girl Scouts, their mothers and Kathy Eck to visit about their troops and their cookie sales. In visiting with all of them I discovered that in this service unit area of Springvale we have 12 troops which include girls from the towns of Bode, Dakota City, Gilmore City, Humboldt, Livermore, Rolfe and Rutland. Hopefully I haven’t left a town out where one of the girls lives. Some of the “cookie moms” are also troop leaders but not all. I asked what the cookie moms do. I found out they have a lot of hard work to do during cookie sales time. They send in weekly orders and weekly deposits. They are in charge of all the ordering and all of the paperwork, which is now all done online. Up to a few years ago, this was all done on paper. Kathy Eck said she has a very good group of troop leaders and cookie moms, which makes everything so much easier for her. Four years ago they started doing direct sales as well as taking orders. This worked out so well and saved lots of footwork and mileage for the girls and their mothers. The “Cookie Jar” as they call their small storage spot has worked out well to go and pick up more cookies when a girl runs out of the supply that she is selling. Their 12 troops are divided by age and they have girls everywhere ranging from seniors in high school down to kindergarten girls. The girls have broken the record this year and have sold over 15,000 packages of cookies just in this Springvale Area this spring. WAY TO GO GIRLS! I kept reading in the papers that not all Girl Scout cookies come from the same place so I asked the ladies about this. All of the ones these girls sell come from the ABC Bakery in Sioux City. There is one other bakery of Girl Scout cookies in Kentucky. That is why the names have changed on some of our favorite cookies, but the cookies are still the same delicious ones we have always known. I asked each Girl Scout a few questions: Chloe Mayall has been in scouts for six years and is in the fifth grade. She attends the Humboldt Middle School. Her favorite thing about being a Girl Scout is selling cookies and nuts. She loves to help her mother in the kitchen making chicken nuggets. She loves doing the crafts at scout meetings. In her free time she loves animals, art, smiley faces, candy and camping. Morgan Mayall has been in scouts for three years and is in second grade. She likes to go on trips with the other scouts. She likes to help her mom in the kitchen when they make pizza. She likes doing crafts at the scout meetings. In her spare time she LOVES HORSES! Holly Stockdale has been in scouts for 11 years and is a sophomore. Her favorite thing about being in Girl Scouts is all of the opportunities it allows her to have. Her favorite meal to help cook is sausage rolls. She enjoys the volunteer work that being in Girl Scouts allows her to do and gets her out and around doing things. In her spare time she is involved in swimming, band, soccer and LYC. Alyssa Pflibsen has been in scouts for nine years and is also a sophomore. Being a Girl Scout allows her to help out in the community and “I get to do it with my friends.” “I also meet friends through Girl Scouts.” Helping at home in the kitchen she likes to cook enchiladas and mac and cheese. She says they have done a lot of volunteer work to help out the community. In her spare time she is in band, plays soccer in the spring, is in youth group and will be getting confirmed in May. Kiara Origer is 6 years old and is in kindergarten. She has been a scout for one year and says her favorite part of being a Girl Scout is going on trips. She likes helping her mom and dad bake cookies. She enjoys doing crafts at the Girl Scout meetings. She likes to sell cookies and get the prizes. Lydia Origer has been a Girl Scout for four years and is in third grade in school. Her favorite thing about being in scouts is going on the big trip at the end of the year. She likes to help her mother make chicken over biscuits. She has been in dance for five years. Sydney Savery has been in scouts for five years and is in the sixth grade. She loves going on the scout trips, making new friends, selling Girl Scout cookies and just having fun! She helps in the kitchen making macaroni, spaghetti, meatloaf, omelets, cookies, cupcakes and much more she couldn’t think of right off the top of her head! Selling Girl Scout cookies helps the girls earn money to go to Girl Scout camp. She loves church and loves to help with anything she can at church. She lights candles, helps with offering or ushering if needed, and even helps in the kitchen if needed. As you read the following recipes you may wish you still had some Girl Scout cookies so you could try out a recipe. Well, you might just be in luck! Because of the direct sales instead of taking all orders, they do have some cookies left. They may not have all flavors but you can call your favorite Girl Scout or the one you already bought from or you can call Kathy Eck and she will check out the supply for you. Kathy’s telephone number 515-332-4749 if you need more cookies. You won’t know until you call.Mint Cookie Shake In a blender, chop up a couple of chocolate mint cookies, add ice cream, blend and you have a delicious shake. How easy is that?Ladybug Lovin’ DelightSupplies needed:2 small or medium bowlsseveral spoonssmall or medium brusheswax paperIngredients:1 box of any round Girl Scout cookie2 packages of almond bark1 bag of mini cherry chips1 bag of mini or regular chocolate chipslicoricered sugar sprinkles Lay out a few pieces of wax paper on your table. Melt about 3 squares of the almond bark in a bowl. Use a brush to paint a white strip down the center of the cookie. Let dry. Next melt about 6 squares of almond bark and about half a bag of cherry chips in a bowl. Stir the melted mixture together. Brush the red almond bark onto one side of the cookie. Sprinkle the red sugar on immediately. Let dry. When it is dry, re-melt the almond bark and repeat the previous steps. After both sides of the cookies are dry, melt about 2 blocks of the almond bark to use as glue to stick the chocolate chips on for the ladybugs spots. Let the almond bark dry, then carefully flip the ladybug onto its back. If the almond bark is getting hard, re-melt it. Then cut the licorice into small pieces for the antennas. Use the almond bark again for glue. Put two pieces on the side of the ladybug that has no almond bark. Let it dry and you are finished! NOTE: This recipe is fun and easy for all ages with adult supervision.Tropical Coconut Dreams1 cup (10 to 12 cookies) crushed Caramel Delights1 cup graham cracker crumbs1/2 cup powdered sugar1/2 cup butter, melted Melt together. Put in the bottom of a 9 x 13 inch pan and bake for 10 minutes at 325 degrees.Mix in a bowl:2 cups coconut1 can sweetened condensed milk1 teaspoon vanilla Pour over baked crust.1 cup chocolate chips1 cup chopped pecanscrush 8 more cookies Sprinkle on top and bake an additional 12 to 15 minutes.Chocolate Caramel Delight Pecan Pie1 box Caramel Delights, chopped1 box Striped Chocolate Chip, chopped2 eggs1 cup sugar1 cup sugar1/2 cup flour1/4 cup butter, melted3/4 cup semi-sweet chocolate, melted1/2 cup pecans, chopped1 tablespoon vanilla9 inch deep pie crust Beat eggs and sugar until well mixed. Add flour and mix at low speed. Slowly add melted butter and vanilla until mixed. Add melted chocolate and mix again. Fold in, by hand, the chopped cookies and pecans. Pour into an unbaked 9-inch deep pie crust. Bake at 350 degrees for one hour. Serve warm with caramel sauce and whipped cream.Turtles(Individual Treat)1 Girl Scout Shortbread Cookie1/2 caramel4 pieces chocolate chips1 pecan Take one short bread cookie and place 1/2 caramel and 4 chocolate chips into the caramel. Melt in microwave until caramel is soft and chocolate melts. Push one pecan on top. Enjoy your quick pecan turtle.Mint Almond Bark Pretzels1 package white almond bark1 box Girl Scout Thin Mint Cookies1 bag pretzels Place almond bark in a large microwave safe bowl. Melt on high and stir half way through. Continue to microwave until all bark has melted. Add 1 package of crushed Thin Mint Cookies to the melted almond bark. Stir together until mixed well. Dip the pretzel and coat it with the mixture. Place on wax paper to harden.Peanut Butter Balls8 ounces creamy peanut butter8 tablespoons butter or margarine, softened (1 stick)8 ounces powdered sugar (1 cup)1 package Girl Scout Peanut Butter Sandwich Cookies, coarsely crushed4 ounces milk chocolate chips (1/2 cup)1 to 2 tablespoons shortening Cream together peanut butter and butter or margarine until smooth. Slowly add powdered sugar until mixed well. Add crushed cookies and mix well with a spoon. Roll into one-inch balls, place on waxed paper, and refrigerate for 15 minutes. While dough is chilling, place milk chocolate chips and shortening into microwave-safe bowl and cook on high for 1 minute. Stir until melted and smooth. Dip balls in the chocolate and place on waxed paper to harden. Chill until ready to serve. Makes about 40 balls.Strawberry Shortbread Trifle1 strawberry cake mix3 ounce box instant strawberry pudding (or vanilla)2 cups milk12 ounce container Cool Whip1 pound bag frozen whole strawberries (or fresh)1 sleeve Shortbread Cookies, crushed Bake cake as directed on box, in a 9 x 13 inch cake pan. Let cool. Cut into 1-inch squares. Mix instant pudding with 2 cups cold milk, then fold in 12-ounce container of Cool Whip. In trifle bowl put one layer of cake. Top cake layer with cool whip/pudding mixture, then strawberries, then cookie crumbs. Repeat layers twice more. Final layer should be crumbs. NOTE: Instead of trifle bowl, you could use any big bowl, clear glass is best or prettiest! Also any kind of cookie, cake, pudding or fruit could be used. Have fun mixing flavors and trying out new fun ways.Chocolate Thin Mint Pizza Supreme1 package (18 ounces) refrigerated chocolate chunk cookie dough1/2 package (19 cookies) Girl Scout Thin Mints1/2 cup white chocolate morselsvanilla Ice Cream (optional) Press cookie dough evenly in the bottom of an ungreased 12 inch pizza pan or a 9 by 13 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 percent 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 into 8 or 10 wedges. If desired, top each serving with a scoop of ice cream. Yield: 8 to 10 servings.Peanut Butter Bundt Cake1 package Peanut Butter Sandwich Cookies1 package Tagalongs1 package yellow cake mix1 cup powdered sugar3/4 tablespoons milk Coarsely crumble the Peanut Butter Sandwich Cookies. Finely crumble the Tagalongs and remove 1/2 cup. Place the remaining Tagalongs in the bottom of a well-greased Bundt pan. Prepare cake mix according to directions on the box. Mix coarse crumbles into cake batter. Pour over fine crumbs in pan. Bake according to box directions. While baking, mix the powdered sugar and milk. Glaze cake with powdered sugar and milk mixture while still warm. Sprinkle on remaining fine crumbs May also be glazed with chocolate or peanut butter icing.Scavenger Delight6 ounce package instant chocolate pudding1 cup milk1 package Peanut Butter Sandwich Cookies2 tablespoons butter, melted8 ounces Cool Whip3 ounce package cream cheese Crush up the cookies for your crust in a bowl. Mix in the melted butter and then spread neatly in a 9 x 13 inch pan. Mix pudding with the milk until thickened. Spread pudding over crust. Mix whipped topping with the cream cheese and spread over pudding. Chill for thicker consistency.Levitating LayersFirst layer:1/2 cup plain flour1 stick oleo, melted1 box Caramel Delights Cookies, cut in piecesSecond layer:1 cup powdered sugar8 ounce package cream cheese1/2 cup whipped toppingThird layer:6 ounce package instant chocolate pudding mix2-1/2 cups milkTopping:1/2 cup whipped topping Mix the first layer of ingredients together and pat into the bottom of a casserole dish. Bake for 25 minutes at 325 degrees. Cool. Mix the second layer of ingredients together and spread over cooled crust. Mix pudding and milk according to package directions and spread over second layer. Spread the whipped topping over the third layer and refrigerate for 30 minutes to one hour.Caramel Delight KissBrownies1 box Devil’s Food cake mix1/3 cup evaporated milk3/4 cup melted butter1 cup mini Hershey’s Kisses3/4 cup melted caramel1/2 box crushed Caramel Delight Cookies1 tablespoon toasted coconutmelted mini Hershey’s Kissestoasted coconut. Mix the first 3 ingredients together and pour 1/2 of the mixture in a 9 x 13 inch pan and bake in a 350 degree oven for 6 minutes. Sprinkle 1 cup mini Hershey’s Kisses over baked cake. Spread 3/4 cup melted caramel over kisses, then crushed cookies and 1 tablespoon of toasted coconut. Drop the remaining 1/2 of the cake batter on top and bake another 10 minutes. Drizzle with melted mini kisses and sprinkle toasted coconut over top. Makes 24 bars.Caramel Delight Fudge1/2 cup crushed Caramel Delight Cookies2 cup sugar6 ounces heavy cream12 regular marshmallows1/2 cup butter1 teaspoon vanilla6 ounces chocolate chips Heat and boil the sugar, heavy cream, marshmallows and butter for five minutes. Remove from heat and add the vanilla and chocolate chips, mixing until the chips have melted. Add the cookies that have been crushed and mix. Pour into an 8 x 8 inch buttered pan and cool.How Sweet It Is Cheese Cake1-1/2 cups Caramel Delight Cookies, finely crumbled6 tablespoons butter, melted12 ounces cream cheese, at room temperature1 cup sugar2 teaspoon flour1 pinch salt1 cup sour cream4 ounces chocolate syrup1 tablespoon cocoa2 eggs, separated1 egg, whole1 teaspoon lemon juice1/8 teaspoon cream of tartar1/2 cup whipping cream1 teaspoon vanilla Cookie Crust: Crush enough cookies in food processor to make 1-1/2 cups. Add butter and blend well. Butter the bottom and sides of a 9 inch spring form pan. Press crumb mixture onto the bottom and sides. If desired you can use about 2 packages of whole Caramel Delight cookies to line the bottom and sides of the spring form pan. Place the chocolate side of the cookie towards the side facing the cream cheese filling or towards the center. Filling: Place cream cheese, sugar, flour and salt in a large mixing bowl or food processor. Beat at medium speed until smooth, scraping bowl as needed. Add sour cream, chocolate syrup, cocoa, 2 egg yolks and 1 whole egg, lemon juice 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 into crust. Bake in preheated 325 degree oven one hour, until center is set and jiggles when rack is gently moved. Take out of oven and let sit at room temperature for 2 hours. Refrigerate for 8 hours. Remove pan sides. Beat cream until soft peaks form. Spread over cheese cake. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.