Recipe Exchange

Nothing beats the tastes and smells of home cooking! Do you need to bring a dish to an upcoming event? Perhaps you can find that special recipe you have been looking for in this section. Is there a recipe you have that everyone enjoys? Share it with your neighbors!

The recipe exchange page offers a convenient way to trade your favorite recipes and discover new ones to try. If you would like to share your recipes with others in the neighborhood, please post them here.
GIRL SCOUT COOKIE RECIPES (Print this)
Here are some cookie recipes you can try at home; more can be found at www.gsccc.com/2010CookieSeason


PEANUT THAI CHICKEN

8 crushed Do-Si-Dos Girl Scout cookies

2 pounds boneless, skinless chicken tenderloins

Wood skewers

Teriyaki glaze

Thai peanut sauce

Grill chicken tenderloins on wood skewers, brushing occasionally with Teriyaki glaze. Prepare Pad Thai noodles according to directions on box. Serve chicken tenderloins with four crushed Do-Si-Dos cookies sprinkled on top. Mix remaining Do-Si-Dos cookie crumbs with peanut sauce.

Serve peanut sauce poured over chicken and noodles, or as side dipping sauce.

Makes four servings



FRIED SAMOAS SHRIMP

4 extra large shrimp, peeled and veins removed

5 Samoas Girl Scout cookies, finely chopped

2 cups seasoned bread crumbs

2 cups flour

1 cup coconut flakes

4 egg whites

1 pinch cayenne pepper

1 lime for garnish

Vegetable or peanut oil for frying

Toss coconut flakes with bread crumbs, cayenne pepper and chopped Samoas Girl Scout cookies.

Dredge shrimp through flour, followed by egg whites and Samoas Girl Scout cookies mixture.

Fry shrimp in vegetable oil at 350 degrees Fahrenheit until golden brown.

Garnish with coconut flakes and lime wedges.

Makes five shrimp

Serving suggestions:

Serve warm.

Arrange in a star pattern on a salad plate, or on a bamboo skewer with tropical fruits.

Serve as an appetizer, in a salad or as an entree.

If serving as an entree, accompany with fried plantains and wild rice.



BERRY MUNCH CRANBERRY PECAN CHICKEN SALAD

For salad:

1 package mixed salad greens

1 package (6 ounces) fully cooked chicken breast strips

1/4 cup crumbled feta cheese

1/4 cup dried mandarin oranges

1/2 cup Berry Munch salad topping (see recipe below)

Balsamic vinaigrette salad dressing

For salad topping:

1 tablespoon vegetable oil

2 tablespoons honey

1 teaspoon grated orange rind

11/2 cups pecans

10 Thank U Berry Munch cookies, broken into 1/2-inch pieces

Place salad greens in a serving bowl, scatter toppings on salad and serve with salad dressing.

To make salad topping: In a four-cup bowl, stir together honey, oil and orange rind. Add pecans and stir to coat. Add cookie pieces and stir to coat. Spread mixture evenly in greased jelly roll pan or on a cookie sheet. Bake at 350 degrees Fahrenheit for 10 minutes. Cool.

Serving suggestions:

Serve with Ciabatta bread.

Salad topping is tasty on any salad, and is also a great addition to any trail mix.



LEMON SORBET CUPS

Lemon cups:

1 box Lemon Chalet Cremes Girl Scout cookies

8 large lemons

Lemon sorbet:

1/3 cup lemon zest (4 additional lemons)

11/2 cups sugar

11/2 cups water

Cut off the top 1/3 of each lemon (not the stem end).

Hollow out each lemon by using a grapefruit knife (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer or blender.

Make a slight shallow cut on the bottom of each lemon shell (being careful not to cut through to the inside of the lemon). This makes them sit straight and not fall over when placed on a plate.

Freeze the shells at least one hour. The frozen shell prevents the sorbet from melting too quickly when you serve it.

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil, and then boil two minutes. Add lemon juice, and stir well.

Remove from heat, cool and strain. Pour cooled mixture into a shallow container, cover and place mixture in the freezer.

When mixture is semi-solid, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

When ready to serve, layer each frozen lemon shell with cookie crumbles, then sorbet and repeat. Garnish with one Lemon Chalet Cremes cookie.

Serving suggestions:

Perfect for a dinner party dessert.

Can be prepared three days in advance.

Makes eight servings

BERRY MUNCH BREAD PUDDING

1 box Thank U Berry Munch Girl Scout cookies

1/3 cup cranberries (can be fresh/sliced or dried or Craisins)

2 eggs, slightly beaten

3 tablespoons sugar

1 teaspoon vanilla

1 teaspoon grated orange peel

1/4 teaspoon cinnamon

1 cup milk

Vanilla sauce:

1 small box 'cook & serve' vanilla pudding

21/2 cups milk

Preheat oven to 350.

Break cookies into 1/2' pieces.

Grease the bottom and sides of a 1 quart casserole dish.

Place the Thank U Berry Munch cookie pieces in the bottom of the casserole dish

Sprinkle the cranberries over the cookie pieces.

In a mixing bowl beat the eggs with a fork, then stir in the sugar, vanilla, orange peel, and cinnamon.

Stir in 1 cup milk.

Pour the mixture over the cookie and cranberry pieces. Bake for 30 minutes, until set.

Vanilla Sauce: Prepare one box of 'Cook & Serve' vanilla pudding as directed on box. Thin with 1/2 cup milk to make into a sauce.

Serving suggestion:

Serve warm bread pudding with warm vanilla sauce.

Makes six servings
Brought to you by:Rosemary Allison
DRE LIC #00545184
Santa Rosa Valley is compliments of:
Rosemary Allison
BRE LIC #00545184

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