Girl Scout Cookie Recipes

Like many of you, my house has been taken over by boxes upon boxes of Girl Scout Cookies!  Whether you’re the “I’ll take a few cookies with my coffee” or the “I eat them straight out of the cookie sleeve” type of person, I think each of us can appreciate a few of these recipes using our beloved Girl Scout Cookies!

1 copy                                                                              13 copy

Peppermint Chip Cheesecake                            Frozen Raspberry Cheesecake

Thin Mint Brownies

14 copy                                                                            11 copy

Peanut Butter Icebox Dessert                             Zesty Lemon Streusel Bars

Do-Si-Dos Peanut Thai Chicken                        Savannah Smiles Frozen Lemonade Tarts

12 copy                                                                          1 copy

Samoas Trail Mix                                                     Thank You Berry Much Granola

Samoas Dream Cake                                               Berry Much Break Pudding

Samoas Ice Cream Truffles

1 copy                                                                           1 copy

Tagalong Shake                                                        Crunchy Caramel Snack Mix

Chocolate Cookie Pudding

Photo’s & Recipes Courtesy of:  Taste of Home, My Recipes, Cooking, Quick Cooking & Little Brownie Baker

Chicken Enchilada Pasta

Thanks to Pinterest, I have come across a handful of really great recipes. This one has to be at the top of my Pinterest Recipe find, as I didn’t alter a thing. It is truly super good just the way it is!

Chicken Enchilada Pasta

2-3 chicken breasts, cooked & chopped {or chopped rotisserie chicken}
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
2 tsp. chili powder (gives a good “kick” to the dish. Omit or Reduce, if need be)
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
Penne pasta

Optional toppings:
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream

Cook chicken, drain, and chop {or chop your rotisserie}. Meanwhile boil pasta according to package and chop the veggies.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through.
Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Recipe & Photo: Courtesy of Pearls-Handcuffs-Happy Hour Blog via Pinterest

Homemade Ragù

After years & years of searching for that 1 perfect Homemade pasta sauce, I have finally found the “one’! This Ragù is a total keeper, if not the ONLY red sauce I will make again.

Homemade Ragù

1/2 onion
1 stalk celery, cut into 4 pieces
1 small carrot, cut into 4 pieces
1 clove garlic
1/2 teaspoon chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 pound ground organic beef
Kosher salt and freshly ground pepper
1 28-ounce can crushed tomatoes with oregano
1/2 cup whole milk
1 cup stock (water will work too)

Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped. It’s okay if it turns into a puree vs. chopped.

Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes.

Add the beef, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes or longer for a thicker sauce.

Pour on top of your favorite cooked pasta. It’s great the next day & freezes well!

Recipe Source: Adapted by Food Network
Photos: by Jen Grove

Spinach/Artichoke Ring

Years ago, my good friend Vicki, made this dish for me after my daughter was born. It was so delicious I begged her for the recipe & have been making it for my family ever since. It’s one of those rare dishes that EVERYONE in the family eats (even the 2 year likes it).

It’s meant to be an appetizer, but we enjoy it as a main dish with a nice salad on the side.

2 tubes Crescent rolls (I use the Big ones)
14 oz artichoke hearts, chopped
4 oz crumbled feta cheese
10 oz Chopped Frozen Spinach, thawed & drained
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup red bell peppers
1/2 cup light mayonnaise
1 minced garlic

Preheat oven to 375*F.

In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.

Unroll the 2 packages of crescent rolls onto work surface. Layer the larger end of the triangles in a circle on a cookie sheet (a round baking stone would be better, but I don’t have one). Smaller points of the crescent triangles will extend off the edge of the cookie sheet (depending on size).

Scoop spinach filling evenly on the wide, over lapping portion of the crescent rolls.

Fold all points of the crescent triangles over the filling & tuck under the bottom layer of the crescent roll.

Brush top of ring with egg white. Sprinkle with grated Parmesan cheese.

Bake 25-30 minutes or until golden brown.

Recipe: Courtesy of Friend Vicki (but may have originated for the Pampered Chef)
Photos: by Jen Grove

Red Velvet Cake

This was my 1st attempt in making a Red Velvet cake & I think this recipe did the job!

Red Velvet Cake

Vegetable oil/spray for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
2 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Lightly oil and flour your cake pans (I used 1 regular sized bundt cake pan)

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

*Note: if your buttermilk is not a room temp, your batter will look curdled. Heat in microwave for a few seconds if you need to.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Pour cake batter in cake pan(s). Place the pan(s) & bake. Rotate the pan(s) halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
*Note: Since I used a Regular sized Bundt Cake pan, my cooking time was closer to 45 min – 1 hour.

Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pans. Invert the cake onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
*Note: Since a bundt cake pan is a lot deeper than other cake pans, you should let the cake cool a bit before trying to remove it from the pan. Removing the cake too soon will cause the top of the cake to tear apart from the bottom. This is not a problem if you plan on icing the cake, but will is a HUGE problem if you plan to just ice the top like most bundt cakes.

Recipe Source: Food Network

Quiche Lorraine

Pastry Technique – Week 1 – Session 2

I am not one to normally make Quiche, but I sure will now!!!

Quiche Lorraine

Tart Dough (pâte brisée)
50 grams bacon (cubed, cooked to desired texture) -about 1/4 cup
50 grams Gruyère cheese (grated) – about 1/4 cup
125 milliliters whole milk – about 4 1/4 ounces
125 millilititers heavy cream – about 4 1/4 ounces
2 eggs
pinch of salt
pinch of nutmeg
pinch of ground pepper

1. Roll out dough into a circle approx 10″ in diameter and 1/8″ thick. Line a tart pan or ring with the dough and chill.

2. Preheat oven to 350°F.

3. Blind bake the tart shell in the preheated oven until lightly brown. Set aside to cool.

*note, plastic wrap is used in the blind baking picture above. This is heavy duty plastic wrap at the FCI. Normal household plastic wrap will melt in the oven. Use aluminum foil or parchment paper instead.

4. Prepare custard – Mix milk, cream, eggs & seasonings together.

5. In cooled tart shell, add cooked bacon, then grated cheese. Pour custard mixture over the top of bacon & cheese.

6. Bake at 250°F for 20-30 minutes or until custard is set and a knife in the middle comes out clean.

Recipe Source: French Culinary Institute
Photos:
By Jen Grove

Classic Apple Tart

Pastry Technique – Week 1 – Session 1

First week of Pastry Techniques was beyond exciting!!!! I can feel myself gaining weight by the mere act of walking into class :)

After watching the Chef demo & making our own Tart Doughs, we were sent off to make this delicious classic.

Classic Apple Tart

1 tart dough (pâte brisée, pâte sucrée or pâte sablée)*
425 grams apple compote (a little shy of 2 cups)
2-3 apples (peeled, halved, cored, thinly sliced)
Apricot Nappage

Roll tart dough out in a circle, approx. 10″ in diameter & 1/8″ think. Line the tart pan or ring with the dough & chill to set.

Fill the chilled tart with 3/4 of the apple compote. Use the peeled, halved & thinly sliced apples and arrange around the tart. Start from the outside, keep slices close together. Fill the void area under the apple arrangement with small pieces of apple (this prevents the middle from collapsing when baking). Add 2 apple halves on the top to form a circle apple slice (or you could just use a full circle slice). Sprinkle top with sugar.

Bake at 350 degrees F for 1 hour, or until crust is brown & apple slices on top are caramelized and tender. Remove tart from over 5 min before finished, brush with melted butter & bake for remaining time.

Let cool, then brush top with Apricot Nappage or sprinkle with powdered sugar.

*You can make your own tart dough or you can just purchase one. A pie crust would work just fine but you may have to add more Apple Compote as a pie crust is a lot deeper than a traditional tart crust.

Recipe Source: French Culinary Institute
Photos: By Jen Grove

Grilled Watermelon Salad

The kids are back in school, which is a key sign that Summer is coming to an end. But I refuse to accept it!!!

To hold onto the last bit of summer we have (although this CA weather indicates it has just started), I decided to try out this wonderful Grilled Watermelon Salad. What a hit!!!

Who would have ever thought you could grill watermelon? Well, you can & it is DELICIOUS!!!

Grilled Watermelon Salad

1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled
Fresh finely cracked black pepper

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Watch it closely as it can burn & turn hard easily. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

Recipe Source: 5 Fix Ingredients
Picture:
By Jen Grove

Pesto Pea Salad

In search of a new salad dressing recipe, I came across this salad which uses Pesto. I just happen to have a jar of pesto laying around, so it was obvious this was a good recipe to try out tonight. I added tomatoes & mushrooms to make it more hearty and enjoyed it with the Potato-Fennel Gratin recipe I posted earlier. DELICIOUS!!!

Pesto Pea Salad

2 cups of frozen peas
2 1/2 cups baby spinach leaves
1/2 cup tomatoes, chopped
1/2 mushrooms, sliced
1/2 cup pesto, homemade or store bought

Cook the peas in a pot of boiling water until done. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.

To assemble, place the spinach leaves in a salad bowl. Add the peas, tomatoes and mushrooms. Add the pesto and toss.

Recipe Source: Adapted from Barefoot Contessa
Photo: By Jen Grove

Potato-Fennel Gratin

I haven’t had potato gratin in at least 15 years, so I was very excited to try out this old love of mine.

Once again Ina Garten didn’t fail me & this recipe turned out perfect!!! You can serve as a side dish or as a main dish with a salad. Either way, it is DELICIOUS!!!

Potato-Fennel Gratin

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

*Note: I added a tad bit more salt to the top, but that is a personal choice. It does taste fine as is.

Recipe Source:
Barefoot Contessa