by: Trisha Novotny
Founder 24/7 MOMS
Rumor has it that my 5 boxes of Girl Scout cookies are about to arrive. If you’re like my family you just can’t get enough Girl Scout cookies, and you might even be wondering how to actually use these delicious cookies to create recipes.
I went looking for some delicious recipes and thought I’d post what I found on the Girl Scout website. (there are many more)
Rich and famous brownies
1 cup of condensed milk
2 cups of miniature marshmallows
1 cup of semi-sweet chocolate chips
1/3 cup sugar
1/8 teaspoon salt
1 tablespoon of vanilla extract
1 tablespoon of butter
3 cups of thin mint biscuits, crushed into crumbs
½ cup nuts, chopped
Mix the milk, marshmallows, chocolate chips, sugar, and salt in a microwaveable bowl. Bring to a boil in the microwave. Stir well and cook in the microwave over medium heat for another two minutes. Take out of the microwave. Add butter, vanilla, and chopped nuts. Break thin mint biscuits into crumbs and add to the mixture. Pack in a 9 inch square pan. Chill until hard. Cut into two inch squares.
Samoa Kiss Brownies
1 box of Devil’s Food Cake Mix
1/3 cup of condensed milk
¾ cup of melted butter
Mini chocolate kisses
¾ cup of caramel, melted
½ pack of samoas
Mix together cake mix, condensed milk, and butter. Pour half of the mixture into a 9 “x 13” pan. Bake for six minutes at 350 °. Sprinkle a cup of kisses over it. Spread melted caramel on kisses. Add ½ box of shredded samoas and a tablespoon of toasted coconut. Pour the remaining cake batter over it and bake for 10 minutes. Drizzle with melted kisses and sprinkle with coconut.
Strawberry angel surprise
1 box of Angel Food Cake Mix
2 cups of whipped cream
½ cup of powdered sugar
10 fresh whole strawberries
2 cups of thawed unsweetened strawberries (chopped)
1 tube of shamrocks (reserve 10 whole biscuits – break the rest into small pieces)
Bake the cake according to the instructions. Cool. Whipped cream and powdered sugar. Mix in the strawberries. Reserve 2½ cups of whipped cream and mix with the broken biscuits. Divide the cake into thirds. Apply half of the biscuit and cream mixture to the bottom layer. Add the next cake layer and spread the rest of the biscuit and cream mixture on top. Place the third layer of cake on top. Brush the top of the cake and sides with the remaining whipped cream. Cut five of the whole biscuits in half and alternate the biscuits and strawberries at the bottom of the cake and along the sides. Mash the remaining biscuits and sprinkle over them.