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There’s a Girl Scout Cookie Cook-Off going
on in area restaurants from now through the month of March. Participants
have two options from which to choose, or as organizers tell us,
they can take part in both.
First of all, through March 20, with some having already begun,
several restaurants will be serving desserts made with Girl Scout
cookies and a portion of the proceeds will be donated to the local
Girl Scout council.
Secondly, a dessert tasting will be held at The Best Cellar in
Blowing Rock on Wednesday, March 19, from 8 to 10 p.m. Participating
restaurants will bring their best Girl Scout desserts and attendees
will vote for the winner of the 2008 Cookie Cook-Off. Tickets
are $25 per person.
There will be a grand prize drawing that includes lodging for
one night and dinner for two at The Best Cellar. There will also
be a silent auction. Current participating establishments include:
The Best Cellar, Black Bear Books, Chetola, Dominic’s Table
at the Inn at Crestwood, Pssghetti’s, Twigs, Crippen’s.
A spokesperson tells us, “We would love to have additional
restaurants register to participate and we also need items for
our silent auction.”
For more information, contact Nancy Blair by phone or e-mail,
(828) 265-2387 or blair@cvgirlscouts.org.
For those of you looking for that winning recipe, or for others
who want to whip up a special treat at home, we hope the following
ideas will help. Girl Scout cookies won’t be around for too
much longer, so get ’em while they’re hot (or not.)
Mint
Delight
1 pkg. Thin Mints (crushed)
3 Tbsp. butter or margarine (melted)
1 pkg. (8 oz) softened cream cheese
4 cups whipped topping
2 (8 oz.) pkg. instant chocolate pudding
3 cups milk
Combine cookies with melted butter or margarine. (Save ¼
cup of cookies for topping). Press cookie mixture on bottom of
13x9-inch pan. Chill. Combine cream cheese with 1 cup whipped
topping. Spread over cookie mixture. Chill 15 – 20 minutes.
Prepare pudding with milk as directed; pour over cream cheese
mixture. Chill one hour. Top with remaining whipped topping and
Thin Mint cookie crumbs.
Chocolate
Peanut Butter Pie
Contributor not listed
1 1/3 cups Peanut Butter Patties, crushed
5 Tbs. butter, melted
1 pkg. (3 ½ oz.) vanilla pudding
1½ cups milk
1/3 cup peanut butter, creamy or crunchy
Early in the day, combine crumbs and butter. Press into a
9-inch pie plate. Combine pudding and milk. Stir in peanut butter.
Pour into pie shell. Keep in the refrigerator until ready to serve.
Cool
and Creamy Dessert
1 box any flavor Girl Scout cookies, crushed
and divided
3 Tbs. butter, melted
8 oz. cream cheese, softened
4 cups whipped topping, divided
2 (8 oz.) pkg. instant pudding mix (Choose one that complements
your cookies!)
3 cups milk
Lightly grease 9x13-inch pan. Set aside ¼
cup cookie crumbs. Combine the rest of the crumbs with butter.
Press into prepared pan. Put into refrigerator. With a hand-mixer,
whip cream cheese until light and fluffy.
Stir in 1 cup whipped topping. Spread over chilled cookie crust.
Chill while next layer is being made. Combine pudding mix with
milk. Pour over cream cheese layer. Chill one hour. Top with remaining
whipped topping and remaining cookie crumbs.
I’d love to share more, but I don’t want to take
a bite out of the profits. Get yours today. You’re in for
a treat!
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
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