Many moons ago, I sold cookies alongside my fellow girl scouts of troop 1432 outside our local grocery store in Hollywood, CA. I wore my brownie uniform proudly complete with barrette, jumper, knee high socks, and a sash with a gazillion merit badges carefully placed upon it. I was hard to resist as I asked each passer by if they’d like to buy a box of girl scout cookies. The lisp created by my lack of two front teeth made me a sure sell. I had no shame. I wanted badly to sell the most boxes – because if I wanted that coveted badge of honor of “top cookie seller.” I had to have it.
Looking back, I learned so much from being a scout – life lessons and confidence that’s made me who I am today. And no I’m not being sappy, it’s how I feel, as many of my fondest preteen memories are with those girls and my amazing troop leaders – who had to have been no older than I am today.
I continue to empathize with these scouts, knowing that their hearts are filled with the same zeal as mine once was during cookie time. So, it’s no surprise that I’m a sucker for the savvy marketing techniques of these grade school girls. Don’t let their cute looks fool you. They’re good at what they do and it’s why I can never pass them up. While I know I have about ten other boxes at home, I just can’t say no. After all, what’s one more box?
So, I was glad to find out that there are other ways of using girl scout cookies besides eating them straight out of the box. Leave it to the Girl Scouts of America to come up with some delectable recipes that include none other than iconic baked goods. Try these two favorite recipes out for yourself, and let us know what you think!
Fried Samoas Shrimp
5 extra-large shrimp, peeled and de-veined
5 Samoas cookies, finely chopped
2 cups seasoned bread crumbs
2 cups flour
1 cup coconut flakes
4 egg whites
1 pinch cayenne pepper
1 lime for garnish
Vegetable or peanut oil for frying
Toss coconut fl akes with bread crumbs, cayenne pepper and chopped Samoas. Dredge shrimp through fl our, followed by egg whites and Samoas mixture. Fry shrimp in vegetable oil at 350 degrees until golden brown. Garnish with coconut flakes and lime wedges.
Thank You Berry Munch Cranberry Pecan Chicken Salad
1 package mixed salad greens
1 package (6 oz.) fully cooked chicken breast strips
¼ cup crumbled feta cheese
¼ cup dried cranberries or Craisins
1 cup mandarin oranges
½ cup Berry Munch Salad Topping
Balsamic Vinaigrette Salad Dressing
Salad Topping Ingredients:
1 TBS Vegetable Oil
2 TBS Honey
1 tsp grated orange rind
1 ½ cups Pecans
10 Thank U Berry Munch Cookies, broken into ½” pieces
In a four-cup bowl, stir together the honey, oil and orange rind. Add pecans and stir to coat. Add cookie pieces and stir to coat. Spread mixture evenly in greased jelly roll pan or on a cookie sheet. Bake at 350 degrees for 10 minutes. Cool. Place salad greens in a serving bowl, scatter toppings on salad, and serve with salad dressing.
Christina Montoya Fiedler is a freelance parenting writer based out of Los Angeles, CA. Read more at her blog Mama to the Rescue.
Recipes courtesy of the Girl Scouts of Western Washington and Little Brownie Bakers
Photos Courtesy of The Girl Scouts of America
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