Dirty Girl Scout Cheesecake Food

GIRL SCOUT THIN MINTS® CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.
• Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.
• Beat cream cheese, sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well between each addition. Fold in 10 crushed cookies and peppermint extract.
• Spread cream cheese mixture over crust. Set springform pan in a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the pan.
• Bake in the preheated oven until center of the cheesecake is set, 45 to 60 minutes. Turn off oven and open door slightly, leaving cheesecake inside to cool, about 1 hour. Refrigerate until firm, about 4 hours.

GIRL SCOUTS NO-BAKE PEANUT BUTTER CHEESECAKE

Steps:

• Spray a 10-inch springform pan with nonstick cooking spray. Finely crush the Do-si-dos® using a food processor. Spread the crushed cookies into the bottom of the springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
• Whip the cream cheese, peanut butter and confectioners' sugar together in a bowl using an electric mixer on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in about three-quarters of the chopped Tagalongs® and all the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the remaining Tagalongs®. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

DIRTY GIRL SCOUT

Steps:

• Pour the vodka, coffee liqueur, creme de menthe, and Irish cream into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass and garnish with a mint leaf to serve.

DIRTY GIRL SCOUT

Steps:

• Combine all ingredients with ice in shaker.
• Shake well; strain into glass.

DIRTY GIRL SCOUT CHEESECAKE

Steps:

• Sprinkle wafer crumbs in the bottom of a 7-inch springform pan and set aside.
• Blend cream cheese, sugar, cottage cheese, cocoa, flour, creme de menthe, Kahlua and salt until smooth.
• Add the egg.
• Fold in the chocolate.
• Slowly pour the mixture over the crumbs.
• Bake at 30 degrees for and hour to hour and ten minutes or until cheesecake is set.
• Let cool , cover and chill for at least 8 hours.
• Remove the sides of the pan and transfer cheesecake to a platter.

THIN MINTS GIRL SCOUT COOKIE CHEESECAKE

Steps:

• Make the cookie crust:
• In the bowl of a food processor, finely grind the cookies. Add the melted butter and process until the crumbs start to stick together. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill until ready to use.
• Make the filling:
• Position a rack in the center of the oven and preheat to 350°F.
• In a dry metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Let cool until lukewarm.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until blended. Add the eggs, one at a time, beating until just incorporated. Add the melted chocolate, along with the heavy cream, cocoa powder, and the vanilla and peppermint extracts and beat, scraping down the bowl and paddle as necessary, until smooth and streak-free.
• Pour the filling into the prepared crust, smooth the top, and bake until the center is just set, about 1 hour. Transfer to a rack to let cool for 20 minutes. Press down gently on the puffed edges to flatten then run a small sharp knife around the top edge of the pan to loosen the cake. Do not remove the pan sides. Let cool completely then cover with a double layer of plastic wrap and chill overnight. Bring to room temperature before serving, if desired. DO AHEAD: The cheesecake can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 3 days.

STRAWBERRY CHOCOLATE MINT COOKIE CRUNCH (MADE WITH GIRL SCOUT TH

Steps:

• Cut one large strawberry into 4 slices.
• Lay one slice of strawberry on top of each Girl Scout Thin Mint Cookie.
• For a second option:.
• Slice about 4 strawberries into a bowl.
• Crumble 1 to 2 Girl Scout Thin Mint Cookies over top.
• Garnish with 1 tbsp thawed whipped topping, such as Cool Whip Free.

FROZEN GREEN GIRL SCOUT COCKTAIL (WITH CREME DE MENTHE)

Steps:

• Blend all ingredients.
• Add more or less milk depending on desired consistency.
• Garnish with mint leaves.

CAMP CHICKEN AND DUMPLINGS

Steps:

• Place chicken parts, water, broth, onion, celery seed and pepper in a dutch oven. Bring to a boil, allow to boil until chicken is done.
• Remove chicken pieces from broth and allow to cool.
• When chicken is cool enough to handle pick off bones and return to broth (or dice if meat is boneless).
• Add milk and butter to broth mixture, allow to simmer for 5 minutes.
• Add tortilla strips into broth chicken mixture and gently stir to combine.
• Simmer until mixture thickens to desired consistency.
• Can be cooked over an open fire in a dutch oven, or at home on a stovetop.

RUM TUM DIDDY (GIRL SCOUT CASSEROLE)

Steps:

• Fry bacon until done.
• Saute onions and peppers in bacon drippings.
• Add tomatoes and corn.
• Heat thoroughly and add cheese.
• Serve over toast if desired.

PECAN CHEESECAKE COOKIES

Steps:

• Cream the butter and cream cheese. Add the egg yolk, lemon rind, and vanilla, beating well at medium speed of an electric mixer.
• Combine the flour sugar, and salt; add to the creamed mixture, beating well. Cover and chill thoroughly.
• Shape the dough into 1 inch balls.
• Beat the egg white until foamy. Dip each ball of dough into the egg white; roll in the chopped pecans.
• Place 2 inches apart on an ungreased cookie sheet. (I use parchment paper for easy clean up). Press your thumb into each ball of dough, leaving an indention.
• Bake at 325 degrees for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack and fill each cookie with jam. Let cool completely.