GIRL SCOUT COOKIE LEFTOVERS

Since Taryn sells Girl Scout cookies every year we usually order a few extra boxes to sell to anyone who forgot to order or was still deluding themselves that they were going to stick to their New Years Diet. But this year we had no takers for the extra Cookies so we found a few ways to use them up. Here is what we found.

Chunky Tagalong Pie
Recipe by Robbin Hill, Jack Fry's, Louisville, KY

Crust
1 box Tagalong cookies
½ box Trefoil cookies
½ stick unsalted butter (cut into tablespoons)

Peanut butter filling
12 oz cream cheese, softened (1½ cups)
1½ cup chunky peanut butter
¾ cup sugar
3 teaspoons pure vanilla extract
1½ cup well-chilled heavy cream
1 box Tagalong cookies (chopped)

Chocolate topping
8 ounces semisweet chocolate chopped (1 cup)
1 cup heavy cream

Crust:
Preheat the oven to 375 degrees. Using a food processor, grind cookies and butter into fine crumbs. Press crumbs over the bottom of a 10-inch springform pan. Bake the crust for 10 minutes.

Peanut butter filling:
In a large bowl, using a hand held mixer, beat the cream cheese with the peanut butter, Sugar, and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold 1/3 of the whipped cream into the peanut butter mixture to loosen it; then fold the cookies and remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Refrigerate until set (about three hours).

chocolate topping:
In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended; then let cool to barely warm, stirring occasionally.

Spreading the chocolate topping:
Spread the chocolate topping over the peanut butter filling and refrigerate until firm. Carefully run a knife around the pie crust to loosen it; then remove springform bottom. Keep pie refrigerated. Garnish with marshmallow sauce, fudge sauce, and caramel sauce. Serve with any or all of those sauces. Garnish with chopped peanuts.

http://www.kyanags.org/about/cookierecipes.aspx

AND

Thin Mint Chocolate Cheesecake
Recipe by Kathi Lincoln, Lite 106.9

Thin Mint cookie crust:
1 sleeve plus 4 Girl Scout Thin Mint cookies
4 TBS. butter or margarine-melted
Crumble mints in 9 in. pie plate. Add melted butter and blend well.
Press firmly onto bottom. Bake at 375 for 8 min. Cool completely.

Cheesecake:
2 PKG. of cream cheese-softened
1/2 cup sugar
1/2 TSP. vanilla
2 eggs
4 squares Bakers semi-sweet Baking chocolate, melted slightly cooled

Preheat oven to 325. Beat cream, sugar, and vanilla in large bowl until well blended. Add eggs and mix just until blended. Stir in melted chocolate. Pour into crust. Bake 40 min. or until center is almost set. Cool. Refrigerate several hours.

Wow they were good, There are also recipes online for all the other Cookie varities too.

Have Fun find your Cookies Mission.