Cookies

TAGALONG CHEESECAKE

1 box Tagalongs

Crush cookies in food processor. Press crumbs into bottom of 10" springform pan.

Cheesecake

2 lbs. Cream Cheese
1 1/4 cup sugar
2 Tbls      Flour
4             eggs
2             egg yolks
1/3 cup    cream
1 tsp        vanilla
1 1/3        Peanut butter (try chunky if you are adventurous!!)

Preheat oven to 425F. Beat cream cheese until smooth. Add sugar, flour, whole eggs, egg yolks, cream and vanillia. Beat until very smooth, scraping sides. Pur filling over cookie crust. Bake for 15 minutes at 425F. Reduce to 225F and bake for 50 minutes. Increase temperature to 250F and bake for 7 minutes. Place hot cake in refrigerator to cool overnight.

Glaze

8 oz    Semi-Sweet Chocolate
1 cup Cream
1 tsp   vanilla
1 cup Chopped Peanuts

Heat chocolate, cream and vanilla in microwave on high for 1 - 2 minutes. Ice top and sides of cake with glaze. Press chopped peanuts into side of cake.

GIRL SCOUT COOKIE RECIPES

TAGALONG CHEESECAKE`
SAMOA TORTONI
SAMOA KISS
SAMOA AND TREFOIL SURPRISE
DO-SI-DO BROWNIES

SAMOA TORTONI

Put Samoas in blend or food processor to crumble. Mix in Cool Whip TM
Use 1 cup of topping per 3 cookies. Fill cupcake papers with mixture. Cover tightly
and freeze. When ready to serve try topping with marachino cherry or ice cream topping (hot fudge or butterscotch)

SAMOA KISS

4 Egg whites
1 cup Sugar
14 Somoa cookies

Preheat oven to 200F. Line baking sheets with parchment paper.

Crush Samoas.
In large bowl (not plastic) beat egg whites at medium speed. Gradually add sugar until mixture forms soft peaks, increase speed to med-high. Beat 5-6 minutes until firm peaks are formed. Gently fold crushed cookies into eggs. Drop meringues by teaspoonfuls on to parchment. Bake at 200F for 2 hours. Turn off oven and let cook in oven several hours or overnight.

Store in airtight container.
4 dozen

SAMOA AND TREFOIL SURPRISE

1/2 cup    Butter or margarine
1 1/2 cup crushed Trefoil cookies
14 oz       Sweetened condensed milk (not evaporated milk)
1 box       Samoas

Heat oven to 350F. Melt butter in 13X9X2 inch pan in oven. Sprinkle crushed Trefoil cookies over butter. Pour milk evenly over crumbs. top with Samoas. Press down. Bake for 25 to 30 minutes or until lightly browned. Cut when cool.

24 bar cookies

DO-SI-DO BROWNIES

1/2 cup    Butter
2 cups      Sugar
4              Eggs
1 1/2 cup Flour
1/3 cup    Cocoa (unsweetened)
1 cup       Chopped Peanuts
1 tsp        Vanilla
2 cup       Marshmallows
1/2 cup    Peanut butter chips
1 cup      Do-Si-Do cookies (crushed)

Preheat oven to 350F. Cream butter and sugar. Add eggs. Gradually add flour and cocoa.until blended. Add peanuts and vanilla. Spread into greased and floured 9X13 inch pan. Bake 30 - 35 minutes. Remove from oven. Mix together marshmallows,peanut butter chips and crushed Do Si Dos. Top brownies with mixture. Cool completely then ice

Icing.
1/2 cup   Butter
1 lb         Confectionary Sugar
1/2 cup   Cocoa (unsweetened)
1 cup     Chopped Peanuts
1/2 cup   Evaporated milk

Melt butter. Add to cocoa and confectionary sugar. Stir in milk and peanuts. Ice brownies.

PEANUT BUTTER AND JELLY ICE CREAM PIE

1 box Do-Si-Dos
5 Tbl Butter or margarine, melted
1 quart vanilla ice cream, softened
2/3 cup strawberry ice cream topping
1/3 cup peanuts, chopped
Hot fudge ice cream topping, optional

Place cookies in food processor or blender; process until fine crumbs. To make crust, combine cookie crumbs and butter. Set aside 1/2 cup of crumb mixture and press remaining crumbs into bottom and sides of an ungreased 9-inch pie pan. Freeze until firm. Spread 2 cups ice cream in an even layer over cookie crust. Drizzle with 1/3 cup strawberry topping and sprinkle with 1/4 cup reserved crumb mixture. Top with remaining 2 cups ice cream, spread in an even layer. Drizzle with remaining 1/3 cup strawberry topping. Sprinkle with remaining 1/4 cup crumb topping and chopped peanuts. Freeze until firm. Top each serving with chocolate fudge topping.

PB & J ICE CREAM PIE
HAWAII YUM-OH
ICED COFFEE MINT PIE
HEAVENLY TREFOILS
MINT DELIGHT

HAWAII YUM-OH

Crust:

1 Box Aloha cookies
1 cup Macadamia Nuts
1/3 cup butter, melted

Coconut Layer:

1/2 can Cream of Coconut
6 oz.     white chocolate
1/2 cup butter, softened
1/2 cup sour cream
1/2 tsp almond extract
2 1/2 cups coconut

Cream Layer

12 oz.         cream cheese, softened
1 1/2 cups milk
1 pkg         vanilla instant pudding (not sugar free)
1 lg can      crushed pineapple (well drained)

Topping

Whip Cream
Toasted coconut
Pineapple Ice Cream opping or Pineapple pie filling
White chocolate in pieces or thinly shaved in curls
Chopped Macadamia Nuts

Chop cookies and Macademia nuts in a food processor until coarse. Add melted butter and process a few seconds, combine with cookies and nuts Spread on bottom of a 10 inch springfoam pan and press down. Bake crust at 350F for 15 minutes

Heat the cream of coconut in a saucepan until it just comes to a boil. Remove from heat. Add white chocolate, whisking until smooth. Add sour cream and butter and whisk until combined. Add coconut and almond extract. Chill until mixture starts to thickened. Spread over cooled crust.

Beat cream cheese and gradually add milk, mixing until smooth. Add pudding mix and mix on low speed for 1 1/2 minutes. Fold in can of crushed pineapple. Spread mixture over coconut layer in pan. Chill for several hours before serving. Top with pineapple topping or filling, whipped cream, chopped macadamia nuts, toasted coconut and white chocolate pieces.

ICED COFFEE MINT PIE

2 pint     Coffee ice cream
1/2 cup   Semisweet chocolate chips
3 Tbl      Whipping cream
1 1/2      Sleeves of Girl Scout Thin Mint Cookies                       (crushed)

Heavily grease sides and bottom of a 9 inch pie pan with margarine. Crumb cookies in food processor and press into pie pan. Bake for 10 minutes at 350F

Soften ice cream in refrigerator for four hours (or 1 hour room temperature). Fill baked cool pie shellwith ice cream and cover with wax paper. Freeze.
Melt chocolate chips and whipping cream over lowest heat and spread over pie. Refreeze.

Heavenly Trefoils
1 box      Angel Food Cake mix
1 pint     cream
1 Tbl      confectioner's sugar
1/2 box   Trefoils (about 23 cookies)

Bake cake according to package directions using two round cake pans (8" or 9"). Whip cream with the confectioner's sugar. Crush cookies in food processor or by hand. (not too fine) and mix with cream mixture. Ice cake tops and put together. If you have any extra cookies, you can sprinkle them on top.

MINT DELIGHT

1 pkg     Thin Mint cookies (crushed)
3 Tbs.    butter or margarine (melted)
8 oz       cream cheese softened
2 pkgs.   8 oz size instant chocolate pudding
3 cups     milk
4 cups    whipped topping

Combine cookies with melted butter or margarine, (save � cup of cookies for topping).
Press cookie mixture on bottom of 13X9 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.

TREFOIL S'MORES

Trefoils (two cookies for each S�More)
Miniature marshmallows
Chocolate candy bar

Sandwich 4 mini marshmallows and 1 square of chocolate between two trefoils. Place in microwave for 10 seconds.

TREFOIL S'MORES
S'MORE BARS
BROWNIE S'MORES
S'MORE SNACK TREATS
TOASTED S'MORES

S'MORE BARS
(source unknown)

3/4 cup butter or margarine, softened
2/3 cup sugar
1 egg
1 tsp vanilla extract
3 cups graham cracker crumbs
1/2 cup all-purpose flour
1/2 tsp salt
8 Milk Chocolate Bars (1.55 oz. each)
3-1/2 cups miniature marshmallows

Beat butter. Add sugar and beat until light and fluffy.
Blend in egg and vanilla.
Stir in graham cracker crumbs, flour and salt.
Set aside 2-1/2 cups of this cracker mixture.
Press remaining mixture into bottom of greased 13x9x2-inch baking pan.

Place chocolate bars side by side on top of mixture in pan (breaking to fit)
Sprinkle marshmallows evenly on top of chocolate bars in pan.
Crumble reserved graham cracker crumb mixture on top of marshmallows.

Bake 30 minutes in 350 degree oven.
Cool 10 minutes and cut into 24 bars. Cool completely before serving.

BROWNIE S'MORES
(Woman�s Day Magazine, Oct 2001)

Layer 1 - Crust
3 Tbl sugar
1/4 Tsp salt
6 Tbl butter, melted
14 whole graham cracker boards, crushed (2 1/4 cups crumbs)
Mix and press crumb mixture into 13x9x2 inch pan
Refrigerate until chilled and set.

Layer 2 - Brownies
6 oz bittersweet chocolate chopped
3/4 cup butter
3 eggs
1 1/4 cup sugar
1 cup flour
1 tsp salt
2 tsp vanilla
Heat chocolate & butter in microwave for 1 minute until melted
Beat eggs and sugar, then gradually beat in chocolate mixture
Stir in remaining ingredients
Spread batter over chilled crust
Bake in 350 degree oven for 30 minutes

Layer 3 - Topping
1 jar marshmallow cream (7.5oz or 1 1/2 cups)
2 Tbl milk
1 cup mini chocolate chips
3 whole graham cracker boards, broken up
Wisk marshmallow cream and milk and spread over baked brownies
Sprinkle with chocolate and graham cracker pieces
Bake in 350 degree oven for 3 minutes
Cool and cut into 24 bars.

S�MORE SNACK TREATS
(Kraft Foods, Inc)

40 squares Honey Grahams (2 sleeves)
3 Tbsp. margarine or butter
1 pkg. (10 oz.) Marshmallows
3/4 cup miniature semi-sweet chocolate chips

Break grahams into bite-size pieces; set aside.
Heat margarine in large saucepan on medium heat until melted.
Add marshmallows to saucepan, stirring constantly until melted.
Remove from heat, stir broken crackers into marshmallow mixture to coat evenly.
Spread mixture into lightly greased 13 x 9-inch pan
Sprinkle with chocolate chips, pressing lightly with greased hands.
Refrigerate at least 20 minutes before cutting into 12 squares.

TOASTED S'MORE BARS
(Kraft Foods, Inc)

18 squares graham crackers, broken in half
1 cut semi-sweet chocolate ships
36 regular sized marshmallows, cut in half and divided

Place 9 cracker squares on bottom of 9-inch metal baking pan
Top with 36 marshmallow halves
Sprinkle with chocolate chips
Top with remaining cracker squares, lined up the same way as their bottoms
Arrange 2 marshmallow halves cut sides down on top of each cracker

Bake at 350 degrees for 9-11 minutes until marshmallows are golden
Let stand 5 minutes
Cut into 18 bars with greased knife and serve immediately