By Trina Tardone
Niagara Gazette — Hungry? Want Girl Scout Cookies? You can eat them au naturel or try them in one of the recipes below.
But, before you buy those delicious cookies consider that when you do you are helping girls build a lifetime of skills and confidence. The Girl Scout Cookie program is America’s leading business and economic literacy program for girls. Local Girl Scouts will put their sales and marketing skills into action as they strive to reach an unprecedented goal: Sell 1.7 million boxes of cookies.
“When a Girl Scout sells you cookies, she’s doing more than just handing you a box. She’s creating a plan, interacting with customers, managing money, and working as part of a team. This validates an important part of Girl Scouting which is to inspire girls to reach their full potential,” said Cindy Odom, chief executive officer of The Girl Scouts of Western New York. Girl Scout cookies are once again $3.50 per box.
The cookies are greener this year with Lemonades and Thanks-A-Lot cookies being offered in a tray with film overwrap and no carton. By removing the carton, 300 tons of paperboard a year is saved. Cookies in these film overwrapped trays freeze well so stock up.
Also new this year are Mango Cremes with Nutrifusion, a tangy and refreshing tropical treat. In addition, all the popular favorites are back, with a new packaging look, including Caramel deLites, Lemonades, Peanut Butter Sandwich, Peanut Butter Patties, Thanks-A-Lot , Shortbread and Thin Mints.
To order Girl Scout cookies, visit www.girlscoutcookies.org, send an email to email@example.com or call 1-888-837-6410. Sales end Nov. 11.
In the meantime, here are some yummy treats to made with Girl Scout cookies to take to holiday parties:
Lemon Crunch Cheesecakes With
8 Lemonades Girl Scout cookies; 5 crushed, and 3 broken into small
4 teaspoons butter, melted
1 8 ounce package cream cheese, softened
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup finely chopped apple sprinkled with lemon juice to prevent browning
1/3 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.
Fudgy Peanut Butter Balls
1 1/2 boxes (24 cookies) Girl Scout Peanut Butter Patties
3 tablespoons butter or margarine, melted
2/3 cup salted peanuts, finely chopped
Place cookies in food processor or blender; process until fine crumbs.
Combine crumbs and butter; mix until well blended. Roll mixture into 1-inch balls. Place peanuts in small narrow bowl. Roll each ball in peanuts, gently pressing peanuts into balls. Store in covered container in refrigerator until ready to serve.
Lemonades Yogurt Parfait
8 Lemonades or Mango Crèmes with NutriFusion Girl Scout Cookies coarsely crushed
1/4 cup sweetened dried cranberries
4 6 ounce containers flavored yogurt
1 cup chopped mixed fruit such as bananas, grapes, mandarin oranges, kiwi, mango or blueberries
4 Lemonades or Mango Crèmes with NutriFusion Girl Scout Cookies for garnishing
Combine crushed cookies and fruit of your choice. Divide cookie mixture.
Spoon half of cookie mixture into the bottom of four tall and narrow dessert glasses. Top with half of yogurt and half of mixed fruit pieces. Repeat layers.
Garnish each dessert with 1 whole cookie. Makes 4 servings.
Trina Tardone is vice president of public relations and community engagement for the Girl Scouts of WNY.