COOK OF THE WEEK - GIRL SCOUT LEADERS

Last week I had the opportunity to meet with almost all of the 25 leaders of the 12 Springvale Girl Scout Troops in the Humboldt area. They have girls ranging from kindergarten age through the 11th grade, totaling 105 girls this year. The girls in the troops live in Humboldt, Dakota City, Gilmore City, Livermore and Bode. Some of the troops meet twice a month and the rest of the troops meet once a month. Most of the troops meet in our local churches, which they told me, “They truly appreciate.” “We start meeting in September and end our Girl Scout year with a Bridging/Court of Awards ceremony in May,” said Kathy Eck, Service Unit Director. She oversees or coordinates all of the troop leaders and is also the Community Cookie Chairman. This Bridging/Court of Awards ceremony is where some of the girls “bridge” to a new level of Girl Scouts and all of the girls receive the awards they have earned throughout the year. Many of the troops will take a special trip in the summer using troop profits that they have earned selling cookies, nuts, chocolates, and magazines during the year. The cookies have remained the same, but because of a change in bakeries where they get their cookies from, some of the names have changed. Most of the girls know what cookie you mean if you call it by the other name. This year, they have a new cookie that is being sold in limited supplies. It is called Trios and it is gluten-free. Since the Council wasn’t sure how this cookie would sell, it was not added to their usual eight other varieties. But it was offered to the troops to purchase separately and sell during this year’s sale. The Trios are selling for $5, but all of the other cookies are still selling for $4 a box. The local troops have purchased a total of 18 cases (216 boxes). The price did go up this year. For about the past five years they sold for $3.50 a box. Along with selling door-to-door, the girls can also call, text or email people they know to let them know they have cookies for sale. This year, the girls can also set up an online account (it’s called COCOdirect). If she does this, she may send you a COCOdirect e-card and you can purchase your cookies with a credit card. Times sure have changed! Per box, the girls get to keep 45 cents to 52 cents per box for their troop, depending on how many total boxes their troop sells. Once they sell 24 boxes or more, they start to earn prizes for themselves such as patches, bracelets, sunglasses, stuffed animals, t-shirts, travel tumblers, backpacks, etc. When they have sold 50 or more boxes, they begin to earn cookie dough. They can use this to buy things in the Girl Scout Cookie Shop, or to help pay for camp or program events. The Cookie Program is all about the girls learning skills: goal setting, decision-making, money management, people skills, and business ethics. These skills are priceless gifts! This week and in the following three weeks the girls and leaders will be sharing some recipes that they make (some created new by themselves, others created in earlier years by earlier Girl Scouts). This week the leaders have shared some of their favorites.Girl Scout Cookie PopsMelissa Vaudt,Troop 269 Leader18 Shortbread Girl Scout Cookies9 pieces of caramel candies9 lollipop sticks6 tablespoons candy decorations6 ounces vanilla candy coating (about 3 squares of almond bark) For the cookies and caramel: On a large plate, lay 9 cookies front side down so that the flat part of the cookie is facing up. Set aside the remaining cookies, then unwrap each of the caramel candies and set one on top of each cookie on the plate. Try to put the caramel right in the middle of each cookie. Next, transfer about 3 or 4 of the cookies with the caramel candy on them to a smaller plate that can go in the microwave. Heat the caramel along with the cookie it is sitting on for 20 seconds in the microwave. The idea is to heat the caramel just enough so it is soft to touch but not runny. Remove from microwave and poke a lollipop stick in the middle of the caramel. Place one of the cookies that were set aside on top with decorative side up. Next, gently press down to make a “caramel sandwich cookie.” Make sure that the caramel is warm enough so that both cookies are sticking to it. Repeat this process for the remaining cookies. For the candy coating: Add the candy coating to a small bowl that can go into the microwave. Heat the candy coating in the microwave for 30-second bursts until melted, making sure to stir after each 30 second interval. Once the candy coating is melted, dip the cookies in it making sure the entire cookie is covered. Hold the cookie by the stick upside down over the candy coating bowl so that the excess coating drips off. Next, dip the coated cookie pop in your favorite candy topping. Use your fingers or a spoon to put the candy toppings all around the candy coating so the cookie pop is completely covered with candies. Then carefully put the cookie pop stick side down in a small drinking glass or mug to let the candy coating cool and set. Serve after the candy coating is set (about 15 minutes.)Peanut Butter Patty CupcakesMelissa Vaudt,Troop 269 Leader1-1/2 cups flour1 cup sugar1 teaspoon baking soda1 teaspoon salt1/2 cup cocoa powder1 cup water1/2 cup oil1 teaspoon vinegar12 peanut butter patty cookies Combine all dry ingredients. Mix in wet ingredients. Place cookies in bottom of cupcake liner. Fill 3/4 full with batter. Bake at 350 degrees for 20 minutes.Peanut Butter Frosting:1 cup powdered sugar1 cup creamy peanut butter5 tablespoons unsalted butter at room temperature3/4 teaspoon vanilla1/4 teaspoon salt1/3 cup heavy cream Using electric mixer, combine butter and peanut butter. Sift in sugar, add vanilla, salt and heavy cream. Mix on high until fluffy.White Chocolate Thin Mint PopcornMelissa Vaudt,Troop 46 Leader1 cup popcorn, un-popped3 cubes melting white chocolate6 Thin Mint cookies, crushed1/2 cup white chocolate chipsgreen food coloring Pop the popcorn. Melt cubes of melting chocolate according to package directions. Coat evenly over popcorn. Add 3 to 4 drops of green food coloring. Toss in crushed Thin Mints. Add white chocolate chips. Let sit for 5 minutes or until not sticky, then serve.Simple S’moresJessica HabHab,Troop 24 Leader2 Thanks-a Lot Girl Scout Cookies1 big marshmallow Toast marshmallow over a fire to your liking for doneness. Put it between 2 cookies.Girl Scout ShakeMelissa Vaudt,Troop 46 Leader2 Caramel Delights, chopped2 Peanut Butter Patties, chopped2 tablespoons chocolate syrup7 scoops vanilla ice cream1/4 cup milk. Pour all ingredients into a blender and mix. Now pour into a mug or bowl and place in the freezer for at least 5 minutes to thicken. ENJOY!Lemonade Cookie GelatoMelissa Vaudt,Troop 46 Leader1 cup milk1 cup sugar5 egg yolks, lightly beaten3 tablespoons grated lemon zest3/4 cup lemon juice2 cups heavy whipping cream10 Lemonade Girl Scout Cookies, roughly chopped into chunks In a small saucepan, heat milk to 175 degrees; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. This will help temper the eggs as you do not want the yokes to cook. Return all to the pan. Whisking constantly. It is important to keep whisking for a couple of minutes at this point. Add lemon zest and cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160 degrees; stirring constantly. Do not allow to boil. Have a chilled bowl ready as well as a larger bowl filled with water and ice. Remove the mixture from the heat immediately and stir in lemon juice. Working quickly, transfer the mixture to the chilled bowl and place the bowl into a larger bowl or pan of ice water. Stir gently for about 2 minutes. Stir in cream. Press plastic wrap directly onto surface of the mixture to avoid a “skin” from forming. Refrigerate overnight. Fill cylinder of ice cream maker 2/3 full and freeze according to the manufacturer’s directions. About 15 minutes before the mixture is frozen and thick add in the chopped Lemonade Girl Scout Cookies and complete the freezing process. Transfer ice cream to freezer safe container and freeze 2 to 4 hours or until firm. Garnish with Lemon Cookie or crumbles if desired. With summer nearing this sounds really good!Thin Mint CookieCheesecake CupsTanya Pflibsen,Troop 23 Leader(From: picky-palate.com)13 Thin Mint Cookies, ground in food processor or blender2 tablespoons melted butter8 ounces softened cream cheese1/2 cup sugar1 egg2-1/2 tablespoons buttermilk5 Thin Mint cookies, coarsely crumbled1/4 cup chocolate chips2 to 3 tablespoons heavy cream 3 to 5 Thin Mint cookies, crumbled (for top of cups) Preheat oven to 300 degrees. Combine ground cookies and butter in a medium bowl. Drop about 1 tablespoon of cookie mixture into 24 mini cupcake tins that have been sprayed with cookie spray. (If you have mini cupcake paper wrappers, I’d use them, it was difficult to remove my cheesecake cups from the tin itself). Press crust into cups with back of a spoon. In an electric or stand mixer, cream the cream cheese and sugar until well combined. Add egg and buttermilk until well combined as well. Stir in crumbled cookies. Pour cheesecake mixture into cupcake tins filled almost to the very top. Bake for 25 to 28 minutes or until cooked through. Remove and cool for 15 minutes. Melt chocolate chips in microwave until melted and smooth. Stir in heavy cream until smooth and shiny. Spoon about 1 tablespoon over each cheesecake cup and sprinkle with additional crumbled cookies.Muddy BuddysTanya Pflibsen,Troop 23 Leader(ambersnook.blogspot.com)7 cups of plain Rice Chex Cereal1 box of Girl Scout Shortbread cookies1 box of Girl Scout Peanut Butter Patties, crushed or roughly chopped3/4 cup semi-sweet chocolate3/4 cup peanut butter chips1/2 cup unsalted butter6 ounces caramel bits (found in a bag in the baking aisle)2 tablespoons heavy cream1 cup powdered sugar Measure out the Chex Mix cereal in a large bowl. In a medium saucepan over medium heat, melt the semi-sweet chocolate chips, peanut butter chips and the unsalted butter, stirring frequently. Combine the caramel bits and the heavy cream in a microwave safe bowl. Heat in 30 second intervals, stirring in between until melted together. This took 1 minute for me. Pour the chocolate and peanut butter mixture and the caramel over the cereal and combine. Add the shortbread cookies and peanut butter patties and stir to combine. Then finally add the powdered sugar. If 1 cup isn’t enough to coat everything, add a little more!Lemon Crunch Cheesecakes with Caramel ApplesAmy Townsend,Troop 23 Leader(Submitted by ABC Bakers)8 Lemonade Girl Scout cookies; 5 crushed and 3 broken into small pieces4 teaspoons butter, melted8 ounce package cream cheese, softened1/4 cup sugar1/4 teaspoon vanilla extract1 egg1 cup finely chopped apple1/3 cup caramel-flavored topping Preheat oven to 350 degrees. 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. Serves 6.Mint BrowniesStacey Origer,Troop 32 Leader1/2 box of crushed Thin Mints Girl Scout Cookies1 box of brownie mix2 eggs (3 eggs for cake-like brownies)1/4 cup water1/2 cup vegetable oil 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 x 9 x 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.No-Bake Thin Mint TrufflesPam Hosford,Troop 355 Leader9 ounce box Thin Mints4 ounces cream cheese8 ounces green mint chips8 ounces white chips or almond bark Crush Thin Mints in food processor until crumbs. Mix in cream cheese until well blended. Roll mixture into 1 inch balls. Refrigerate for 30 minutes. Melt green mint chips. Dip balls into melted mint chips. Place on wax paper to dry. Melt white chips or almond bark and drizzle over mint balls.Lemonade TrufflesKathy Eck,Senior GS Troop 3552 boxes of Lemonade Girl Scout cookies8 ounces softened cream cheese12 ounces white almond bark, melted Finely crush both boxes of Lemonades in a food processor. Mix with cream cheese (mixing with your hands works the best). Make balls using a small melon ball utensil. Roll the balls into nice round balls. Drop a ball into the melted almond bark. Using a fork, move it around until it is completely covered with bark. Pick it up with the fork, tap it on the side of the bowl to get rid of excess bark. Lay the ball on wax paper to “dry.” Before “drying,” you may sprinkle colored sugar or flavored crystals on the balls. I used lemon sprinkles from The Pampered Chef.Chocolate Hazelnut ParfaitsNatalie Wergeland,Cadette Troop 28 Leader3 cups cold milk1 cup refrigerated hazelnut nondairy creamer2 packages (39 ounces each) instant chocolate pudding mix1 cup crushed Shortbread (Trefoils) cookies2 cups sliced fresh strawberrieswhipped cream (Optional) In a large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 tablespoon cookie crumbs. Top with strawberries and remaining pudding and crumbs. Refrigerate for 1 hour before serving. Garnish with whipped cream if desired. Yield: 8 servings.Peanut Butter BallsNatalie Wergeland,Cadette Troop 28 Leader8 ounces smooth peanut butter8 tablespoons butter, softened8 ounces powdered sugar11 Peanut Butter Sandwich (Do-Si-Do) cookies, coarsely crushed4 ounces milk chocolate chips2 ounces powdered sugar Blend peanut butter and butter until smooth. Slowly add powdered sugar and mix well. Add cookies and mix well. Roll dough into 1 inch balls and refrigerate for 15 minutes. Meanwhile, melt chocolate chips in microwave and stir until melted and smooth. Dip half of the peanut butter balls in chocolate and place on waxed paper to harden. Roll the remaining peanut butter balls in powdered sugar. Chill until ready to serve.S’mores Frosted Crispy BarsPam Hosford,Troop 355 Leader1/4 cup butter, cubed1 package (10-1/2 ounce) miniature marshmallows6 cups Rice Krispies1-1/2 cups Girl Scout Thanks-A-Lot cookies, crushed1 cup milk chocolate chipsFrosting:3/4 cup butter softened1 cup powdered sugar1 jar (7 ounces) marshmallow crèmeTopping:1/4 cup crushed Girl Scout Thanks-A-Lot cookies2 milk chocolate candy bars (1.55 ounce each) In a 6-quart stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and crushed Girl Scout Thanks-A-Lot cookies. Fold in chocolate chips. Press into a greased 13 x 9 inch baking pan. Cool to room temperature. For Frosting, in a small bowl, beat butter and powdered sugar until smooth. Beat in marshmallow crème on low speed just until blended. Spread over bars. Sprinkle crushed Girl Scout Thanks-A-Lot cookies over frosting. Cut into bars. Break each candy bar into 12 pieces; place a piece on each bar. Yield: 2 dozen. Original Girl Scout Cookie Recipe1 cup butter or margarine, softened1 cup sugar2 eggs2 tablespoons milk1 teaspoon vanilla extract2-1/2 cups all-purpose flour2 teaspoons baking powderdecorator’s sugar, optional In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add milk and vanilla; beat until light and fluffy. Combine flour and baking powder; gradually add to creamed mixture and mix well. Chill at least 2 hours or overnight. On a lightly floured surface, roll the dough to 1/4 inch thickness. Cut with trefoil cookie cutter or cutter of your choice. Place cookies on ungreased baking sheet. Sprinkle with sugar if desired. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Cool on wire rack. Yield: 4 dozen (2-1/2 inch cookies). 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 Redenius, 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 Cooks 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.