‘C’ is for cookie: That’s good enough for me
|
Once again, about 250 girls from Daisy through Senior Girl Scouts have joined thousands of Middle Tennessee and Southern Kentucky girls in participation of the annual sale. They began by accepting advance orders in January, which were filled when the shipment arrived at the McMinnville distribution center. The remainder of cases are being sold through make-up orders or booth sales at designated areas about town.
If you and your family have already consumed all the cookies from your advance order, you still have time to restock the freezer for later cookie enjoyment. Just visit one of the booth locations.
The cookie sale began in 1934 in the kitchens of mothers who wanted to fund new Girl Scout opportunities for their daughters. Although the cookies are now made by professional bakers, the sale still furnishes a fun way for the scouts to learn important safety tips, selling tips and good business procedures.
The cookie sale helps raise funds critical to providing girls a quality Girl Scout experience. All proceeds from the sale are used to provide programs and services to approximately 20,600 girls and 6,500 adult volunteers in the Middle Tennessee and Southern Kentucky.
From volunteer training to regional programming activities, the cookie sale is vital to providing girls with the best opportunities. A portion of the cookie proceeds are retained by troops to fund educational activities and community service projects. The sales help underwrite volunteer training and resources and regional programming activities while also supplying 100 percent of the development and maintenance of Cumberland Valley’s 10 campsites.
Get cooking with Girl Scout cookies
Southern Peanut Butter Pie
1 package Tagalongs
1 3-1/2 ounce package vanilla pudding
1-1/2 cups milk
1/3 cup peanut butter
Grind cookies in blender or food processor and press into a 9-inch pie plate. Prepare pudding mix according to package directions using only 1-1/2 cups milk. Stir in peanut butter. Pour into pie shell. Refrigerate until ready to serve. Garnish with whipped topping and crushed peanuts.
Trefoils S’Mores
Trefoils (two cookies for each S’More)
Miniature marshmallows
Chocolate candy bar
Place a Trefoil cookie face down on a microwave plate. Put four miniature marshmallows on top of the cookie. Lay a one-inch square of chocolate candy bar on marshmallows. Top with a Trefoil cookie. Microwave for 10 seconds on high. Allow to cool.
Crunchy Caramel Apples
12 Do-si-dos, finely chopped
12 small apples
1 16-ounce package caramels
12 wooden sticks
Insert sticks into top of apples. Melt caramel in double boiler. Dip apples in caramel using a spoon to spread evenly over whole apple. Allow excess caramel mixture to drip off. Immediately dip bottoms of apples into crumbs. Place cookie side down on waxed paper and let stand about 30 minutes or until firm.
Mint Delight
1 package Thin Mint cookies, crushed
3 tablespoons butter or margarine, melted
1 8-ounce package softened cream cheese
2 packages (8-ounce size) instant chocolate pudding
3 cups milk
4 cups whipped topping
Combine cookies with melted butter or margarine, (save 1/4 cup of cookies for topping). Press cookie mixture on bottom of 13x 9-inch pan.
Chill. Combine cream cheese with 1 cup whipped topping. Spread over cookie mixture. Chill for 15 to 20 minutes. Prepare pudding with 3 cups of milk and pour over cream cheese mixture. Chill for 1 hour or until ready to serve. Top with remaining whipped topping and Thin Mint cookie crumbs. Makes 10-12 servings.
Levitating Layers
First layer:
1/2 cup plain flour
1 stick margarine, melted
1 package Samoa cookies, cut into pieces
Mix together. Pat in bottom of casserole dish. Bake 25 minutes at 325 degrees. Cool.
Second layer:
1 cup powdered sugar
1-8 ounce package cream cheese
1/2 cup whipped topping
Mix and spread over cooled crust.
Third layer:
1-6 ounce pkg. instant chocolate pudding mix
2-1/2 cups milk
Mix according to directions and spread over second layer. Spread 1/2 cup whipped topping over third layer and refrigerate for 30 minutes to one hour.
Chocolate Thin Mint Pizza Supreme
1 18-ounce package refrigerated chocolate chunk cookie dough
1/2 package (19 cookies) Thin Mint Cookies
1/2 cup white chocolate morsels
Vanilla ice cream, optional
Press cookie dough evenly in bottom of ungreased 12-inch pizza pan or 13x9x2-inch baking pan.
Dough will barely cover pan. Break Thin Mints into halves or thirds; press cookie pieces into dough covering evenly.
Samoa Fudge
1/2 cup crushed Samoas
2 cups sugar
6 ounces heavy cream
12 regular marshmallows
1/2 cup butter
1 teaspoon vanilla
6 ounces chocolate chips
Heat and boil sugar, heavy cream, marshmallows and butter for five minutes. Remove from heat and add vanilla and chocolate chips, mixing until chips have melted. Add Samoas and mix. Pour into an 8×8-inch buttered pan and cool.
PHOTO INFO:
Three members of Brownie Troop 1125 try their hand at selling Girl Scout Cookies to the public from one of their booth sites. From left, Brownies Isabella Smith, daughter of Jackie and Mark Smith; Aubree Weitzel, daughter of Don and Sandee Weitzel; and Sydney Green, daughter of George and Tara Green. Purchasing a box of cookies are sisters Taylor and Morgan Parsley. They are the daughters of Jennifer and Bob Parsley. (Janice M. Howard photo)