2012

INGREDIENTS: 1 cup White Rice 1 tablespoons fresh mint leaves + (sticky rice like Niko Niko) Pinch of salt 1 cup coconut milk Coating: 1 cup water ½ tablespoons yellow curry powder 4-6 Samoa cookies, pulsed into ½ teaspoons salt crumbs in a food process ½ cup boiled then chopped chicken or 2 tablespoons panko 1 box Girl Scout Samoa cookies crumbs (or regular 1 cup Greek yogurt bread crumbs – plain) Samoa Curry Arancini 1 handful fresh basil leaves From A Half Cup DIRECTIONS: 1. First get your rice and chicken prepared, this can be done at the same time. Get a small pot of water boiling and add your chicken breast (I use a frozen one). Boil till cooked through (about 15 minutes). While that’s boiling, get another small sauce pan for the rice. 2. Combine the coconut milk, water, curry powder, ½ teaspoon salt and rice in sauce pan. Put on medium heat and stir constantly, THE WHOLE TIME, with a spoon, till it boils. Continue stirring constantly for two minutes while boiling. After two minutes, turn heat off, cover with lid and remove completely from heat. Set a timer for 20 minutes and do NOT remove the lid. 3. Meanwhile, prep your coating of Samoa crumbs and bread crumbs (I like panko bread crumbs – which are Japanese, but can be bought at any grocery store). I put this mixture in a bowl and keep it in the freezer till your ready to roll the arancini and fry them. This prevents the chocolate from burning in the hot oil. 4. Take four-five Samoas and chop each into four-six chunks; set aside. You’ll stuff a chunk of Samoa into the middle of each arancini. 5. When your rice and chicken are done, stir them together and refrigerate until chilled completely. Once chilled, use a tablespoon to create evenly sized arancini balls (“arancini” means “orange” in Italian). As you create each ball, stuff a Samoa chunk into the middle and then roll in the crumb mixture. 6. Like to pop the whole batch in the freezer for a few minutes, to chill Continued from Page 1 them down before (again to keep the chocolate cold). 7. To prepare your dipping sauce: toss the greek yogurt, basil, mint and pinch of salt into the blender. Puree it and stick it in the fridge until you’re ready to serve. 8. When guests arrive, get a small sauce pan ready with one-two inches of canola oil hot on medium high heat (I set it around setting seven-eight). To test your oil, drop a tiny bit of your rice mixture in and see how long it takes to form a crispy outer crust (this should be no more than one minute). 9. To fry, drop the arancini (up to three at a time) into the oil and let fry for one minute max – this will create a brown, crispy crust (that’s right, it’s a SAMOA CRUST). 10. Plate them up with a saucer full of your basil, mint yogurt sauce and serve hot. When you bite into the arancini, you’ll get the added surprise of a warm, melted center!

INGREDIENTS: Cheesecakes: Ganache: 20 Do-si-dos (1 box) 6 ounces cream cheese ½ cup butter, melted, divided ¹⁄₃ cup confectioners’ ½ cup Hershey’s cocoa ½ teaspoons salt 3 (8 oz.) packages cream cheese 1 cup creamy peanut butter 14 oz. sweetened condensed milk (not natural) 3 eggs, lighted combined ½ teaspoons vanilla extract 2 teaspoons vanilla extract ½ cup heavy cream 12 Tagalong Cookies, cut in half Chocolate Peanut Butter Tag-A-Dos DIRECTIONS: Cheesecake Cheesecakes: From First Look, Then Cook 1. Pre-heat the to 300 degrees F. 2. Line standard muffin tins with cupcake liners. 3. Place Do-si-dos in a food processor and blend until the mixture resembles fine crumbs. 4. Mix with ¼ cup of melted butter to make a crust. 5. Press 1 scant tablespoon of crumbs into the bottom of each cup. 6. Press down using the back of a wooden spoon. Bake for six-eight minutes, or until lightly browned. Let cool. 7. Stir together the cocoa and rest of the melted butter (¼ cup). 8. Beat cream cheese until fluffy. Add the cocoa and butter mixture. 9. Gradually mix in the sweetened condensed milk. Lightly mix the egg and vanilla, then add to the cream cheese mixture until combined well. Spoon into the cups (about ¾ full). Bake 30 - 35 minutes, or until set. Ganache: 1. Beat cream cheese and confectioners’ sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Continued from Page 2

2. Add the cream and blend well. Chill the mixture in the refrigerator for about an hour. Once the cheesecakes are completely cooled, pipe the ganache onto the cheesecakes, leaving a nice border around the edge. 3. Place a Tagalong cookie (that has been cut in half) in the center. Keep the cheesecakes chilled until ready to serve.

INGREDIENTS: Egg pasta: Shrimp and Lemon Cookie Filling: 1 cup 2 cup cooked shrimp (roughly chopped) 2 tablespoons semolina flour 1 egg 1 teaspoons olive oil salt and Pinch cayenne coarse salt and coarse pepper white pepper 2 eggs, room temperature ¼ cup goat cheese ¼ cup ricotta Lemon Cream Sauce: ¹⁄₃ cup bread crumbs 3 garlic cloves, minced 3 tablespoons Savannah Smiles 1 small shallot, minced ¼ cup parsley Olive oil 2 tablespoons chives zest and juice Lemon Cookie and Fresh ground salt and pepper of one lemon optional garnish: extra Shrimp Ravioli 1 lemon, zest and juice parsley, chives and parmesan From Talk of Tomatoes DIRECTIONS: Egg Pasta: 1. Pour flour into pile on counter—like a mountain. Next, make a hole in the middle—like a volcano. 2. Crack the eggs, add the oil, S&P into the hole—like lava. Use your finger or a fork to mix up eggs really well. Slowly incorporate flour until a forms. When you have a glob of sticky dough, dust it in flour and knead it for a few minutes. If it is still a bit sticky, add a bit more flour. 3. Put on counter under bowl, so you cover the dough, to let it rest 10 min. 4. Put flour on board and roll your dough OR roll it using a pasta maker. Ravioli should be rolled to a #5 setting on your pasta maker. Nice and thin, but still enough thickness to wrap around a filling (and not fall apart in boiling water). Shrimp and Lemon Cookie Filling: 1. In a bowl, combine everything. Blend. Roll out dough, place rounded tsp 2 inches apart on long piece of rolled out dough. 2. Wet edges—in between filling as well as along the long edges. Place second long piece of dough on top, pressing near filling so you don’t have air pockets. 3. Trim into ravioli squares, using either a knife or pasta roller. 4. Cook in just-boiling salted water for a few minutes, then remove with a slotted spoon. 5. Add to cream sauce (recipe follows), toss, plate, sprinkle with additional parsley and/or chives and serve. Continued from Page 3

Lemon Cream Sauce: 1. Saute cloves and shallot in olive oil over [ just below] medium heat five- seven minutes, until they start to caramelize. 2. Add salt, pepper, lemon zest and stir to blend. Add stock and let simmer 1 or so minutes, until it reduces by half. 3. Add cream and let simmer for 15-20 minutes, until it begins to thicken. 4. Squeeze in juice from half a lemon and stir to blend. Add hot ravioli to mixture and toss to coat. Plate and serve.

INGREDIENTS: Chicken: Salad: 8 Samoas 8 ounces rice stick noodles ¼ cup almonds 1 cup red bell pepper, julienned ½ cup Panko bread crumbs 1 cup jicama, julienned 1 teaspoon ground 1 orange, cut into segments Szechuan pepper ½ cup cilantro, roughly chopped ¼ teaspoon ground Cayenne 2 tablespoons mint, pepper roughly chopped pinch of salt 2 Samoas, roughly chopped 1/3 cup spicy brown mustard 2 tablespoons toasted almonds, Samoas Chicken 1 pound chicken tenderloins roughly chopped Tenders and Noodle Dressing: Salad Recipe 2 tablespoons orange juice 1 tablespoons lime juice From Snacking in the Kitchen 1 tablespoons spicy brown mustard 1 Serrano chile, seeded and minced Pinch of salt 2 tablespoons vegetable oil

DIRECTIONS: 1. Preheat oven to 375 degrees. Line a sheet with aluminum foil; set a cooling rack on top of the baking sheet. 2. Pulse Samoas and almonds in a food processor (separately), until coarsely ground. Combine Samoas, almonds, bread crumbs, pepper and salt in a bowl. This is the coating for the chicken tenders. 3. Brush chicken tenders with spicy brown mustard. Press the tenders into the Samoas coating and place on top of a cooling rack. 4. Bake the chicken tenders for 30 minutes, flipping half way through. 5. While the chicken tenders are baking, cook the rice noodles according to the package directions. 6. In a large bowl, whisk together the dressing ingredients. Once cooked, rinsed and drained, add the noodles to the dressing and toss to combine. 7. Add the remaining salad ingredients to the noodles. 8. Serve the Samoas chicken tenders on top of the salad. Savannah SmilesTM Frozen Lemonade Tarts Continued from Page 4

INGREDIENTS: The crust: 1 ½ boxes of Savannah Smiles 3 egg yolks 1 stick of butter Juice and rind of 2 medium lemons The filling: ¼ cup softened butter 6 oz plain vanilla yogurt ¾ sugar ¼ cup cornstarch The topping: Dash of salt Whipped cream Congratulations to Deanna Morauski whose Savannah Smiles Frozen Lemon Tarts ¾ cup heavy cream 21 Savannah Smiles cookies won first place in the 2012 Girl Scouts of Western Washington cookie recipe contest. Savannah Smiles ½ cup milk 8 paper straws

Savannah SmilesTM Frozen Lemonade“So many smiles” Frozen Lemonade Tarts Ingredients: The Crust DIRECTIONS:

The Crust Toss SavannahTarts Smiles into food processor and turn onto lowest setting to crumble cookies. • 9 ounces Savannah Smiles Melt stick of butter and drizzle over crushed cookies. Girl Scout Cookies Using pulse setting, mix until all the lemony cookies are covered in butter. 1. Toss Savannah Smiles into food processor and turn onto lowest 1 (1 /2 packages) Press SavannahFrom Smiles crust The into mini tartClever pan. Bake in aCulinarian preheated oven at 350F for about • 1 stick of butter 8-9 minutes. When done, set aside to cool. setting to crumble cookies. • 1 handful fresh basil leaves The Filling The Filling To make filling, place sugar, cornstarch and salt in medium saucepan. Measure cream, milk 2. Melt stick of butter and drizzle over crushed cookies. 3 • /4 sugar and eggs and set aside. • 1/4 cup cornstarch Using a microplane grater, zest lemon rind into a bowl. Add lemon juice to bowl as well. 3. Using pulse setting, mix until all the lemony cookies are covered in • Dash of salt Set aside. • 3/4 cup heavy cream Mise en Place (MEEZ-ahn-plahs). In plain English this means to have your ingredients ready to butter. • 1/2 cup milk go – you know, like a good Girl Scout.

• 3 egg yolks Whisk cream, milk, eggs and lemon juice into sugar, cornstarch & salt. Whisk together very • Juice and rind of 2 medium well. Add butter. Continue to whisk while cooking on medium-low heat. When it begins to boil, 4. Press Savannah Smiles crust into mini cheesecake pan. This is a very lemons remove from heat.

• 1/4 cup softened butter Whisk until thick (happens quickly after it starts to boil). Set aside and allow to cool. You can handy little pan to have indeed. Bake in a preheated oven at 350F for • 1 six ounce container Yoplait place in fridge to speed the cooling process along. Boston Cream Pie Yogurt After lemon filling has cooled, whisk the yogurt into the filling until well mixed. about 8-9 minutes. When done, set aside to cool.

(or plain vanilla yogurt) Place a scant 1/4 cup of filling into each tart pan. Smooth tops just a bit. Freeze for about 1 1/2 The Topping hours. Remove tarts from pan and remove metal piece from the bottom of each tart. 5. To make filling, place sugar, cornstarch and salt in medium saucepan. • Whipped cream (heavy The Topping whipping cream and powdered sugar) Make fresh whipped cream and place into a decorating bag with a large border tip. Swirl Measure cream, milk and eggs and set aside.. Using a microplane grater, • 21 Savannah Smiles cookies whipped cream on top of each tart. For fun, you can add a Savannah Smiles cookie on the • 8 adorable red-striped top and cut paper straws into thirds and serve in matching cupcake liners. zest lemon rind into a bowl. Add lemon juice to bowl as well. Set aside. paper straws (cut into thirds to make Congratulations to Deanna Morauski whose Savannah Smiles Frozen Lemon Tarts mini straws) 6. Whisk cream, milk, eggs and lemon juice into sugar, cornstarch and won first place in the 2012 Girl Scouts of Western Washington cookie recipe contest. salt. Whisk together very well. Add butter. Continue to whisk while cooking on medium-low heat. When it begins to boil, remove from heat. 7. Whisk until thick (happens quickly after it starts to boil). Set aside and allow to cool. You can place in fridge to speed the cooling process along. 8. After lemon filling has cooled, whisk the yogurt into the filling until well mixed. Place a scant ¼ cup of filling into each tart pan. Smooth tops just a bit. Freeze for about 1 ½ hours. 9. Remove tarts from pan and remove metal piece from the bottom of each tart. 10. Make fresh whipped cream and place into a decorating bag with a large border tip. 11. Swirl whipped cream on top of each tart. For fun, you can add a Savannah Smiles on the top and cut paper straws into thirds and serve in matching cupcake liners. INGREDIENTS: 16 raw chicken tenders (or 2 boneless, skinless chicken breasts, cut into 8 pieces each) ½ cup flour 1 teaspoons Chili Powder Dash of Salt and Pepper 1 egg Splash of water ½ Box of Trefoils

Shortbread Oven- DIRECTIONS: 1. Preheat the oven to 425 degrees. Put aluminum foil over a cookie From The Geeky Hostess sheet and spray with cooking oil. 2. Mix the flour, chili powder, salt and pepper and place on a plate. 3. Crack the egg into a bowl, add a splash of water and mix. 4. Pulse the Trefoils in a blender or food processor until they’re a fine, even crumble. Place the crumbled Trefoils on a plate. 5. Coat the chicken pieces in the flour mixture, then dip the chicken into the egg, coating both sides. 6. Coat the chicken in the Trefoil crumbs, and place on the cookie sheet. 7. Bake the chicken for 12-14 minutes, or until there is no pink in the middle and the crust has begun to brown slightly. 8. Serve with barbecue sauce and a healthy vegetable side dish.

INGREDIENTS: Chocolate Cake: Cream Cheese Frosting: Unsalted butter 8 oz cream cheese (1 package) 3 cups all-purpose flour ½ cup unsalted butter (1 stick), (non-rising), sifted room temperature 1 ½ cups unsweetened cocoa 16 oz confectioner’s sugar, sifted powder, sifted 1 teaspoons vanilla extract 3 cups sugar Cake Pops: 1 tablespoons baking soda 1 ½ teaspoons baking powder 1 box of Thin Mints 1 ½ teaspoons salt 1 package of chocolate chips Thin Mint Cake Pops ¾ cup vegetable oil (or chocolate bark) 1 ½ cups buttermilk Lollipop sticks From Life and Food Seattle 1 ½ teaspoons pure (available at craft stores) vanilla extract Parchment paper 3 large eggs Small cellophane gift bags 1 ½ cups hot water

DIRECTIONS: Chocolate Cake: 1. Butter a 9×13 cake pan. Set aside. Pre-heat oven to 350 degrees. 2. In a mixer bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder and salt. 3. With the mixer on low, add one at a time the vegetable oil, buttermilk, vanilla extract, eggs and hot water. Continue to mix until smooth, about 2 minutes. 4. Pour into cake pan. Bake until toothpick or fork when inserted into cake comes out clean, about 25-35 minutes. 5. Put cake on wire rack to cool, about 20 minutes. Frosting: 6. Cream the butter and cream cheese. 7. Add in confectioner sugar, 1 cup at a time. 8. Add vanilla extract. Assemble Cake Pops: 9. Put Thin Mints into food process and chop until they are coarsely ground. In small batches, put cake into food processor and chop until coarsely ground. 10. Mix cake and thin mints in a bowl. Add half of the frosting and mix, until the mixture starts to clump. Add additional frosting if needed. 11. Line a container with parchment paper. With your clean hand, roll the mixture into 1 ½ inch balls. Place balls into container so they don’t touch. Add layers of parchment paper until all mixture is rolled into balls. 12. Chill in the fridge overnight, or in the freezer for at least 3 hours. 13. Melt the chocolate in a double broiler. Dip the end of a stick into chocolate and insert into cake ball. Dip the cake ball into the melted chocolate until covered. Sprinkle immediately. Use an upside down colander to hold sticks so chocolate can cool. Place into fridge to speed up process.

INGREDIENTS: For the crust: For the filling: 2 boxes of Samoas, 1 large package instant ground coarsely vanilla pudding (5.1 ounce size) 6 tablespoons butter, ½ cup milk melted ½ cup chocolate milk ½ cup strawberry milk

Neapolitan Cream Pie DIRECTIONS: in a Samoas Cookie 1. To make the crust, mix the cookie crumbs and melted butter until well blended. Press mixture into a 9 inch greased pie plate (you need more Crust butter or shortening to grease it because the caramel from the cookies From Cake Spy will make them stick to the pan!). Also, you might want to flour or wet your hands first, because this business gets sticky. Bake at 375 degrees F (190 degrees C) for 5-7 minutes. Cool for at least an hour, or until the shell is at room temperature. You can put it in the fridge to chill more rapidly, too. 2. Divide the pudding mix into three equal portions. Place each portion in a medium-sized bowl. 3. First, mix ½ cup of strawberry milk with one portion of pudding mix, whisking until smooth; pour on top of baked pie shell. 4. Next, mix ½ cup of regular whole milk with a second portion of pudding mix, whisking until smooth; pour on top of the chocolate pudding layer, and gently spread to cover the layer entirely. 5. Finally, mix ½ cup of chocolate milk with the final portion of pudding mix, whisking until smooth; pour on top of the milk layer, and gently spread to cover the layer entirely. Top it all off with a very generous helping of whipped cream right before serving. 6. Garnish with remaining Samoas.