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

INGREDIENTS:

1 cup White Rice (sticky rice like Niko Niko) 1 cup coconut milk 1 cup water ½ tablespoons yellow curry powder ½ teaspoons salt½ cup boiled then chopped chicken 1 box Girl Scout Samoa cookies 1 cup Greek yogurt 1 handful fresh basil leaves

2012

From A Half Cup

1 tablespoons fresh mint leaves + Pinch of salt

Coating:

4-6 Samoa cookies, pulsed into crumbs in a food process or 2 tablespoons panko bread crumbs (or regular bread crumbs – plain)

Samoa Curry Arancini

them down before frying (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!

Continued from Page 1

INGREDIENTS:

Cheesecakes:

20 Do-si-dos (1 box)½ cup butter, melted, divided ½ cup Hershey’s cocoa 3 (8 oz.) packages cream cheese 14 oz. sweetened condensed milk 3 eggs, lighted combined 2 teaspoons vanilla extract

DIRECTIONS:

Cheesecakes:

1. Pre-heat the oven 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.

From First Look, Then Cook

Chocolate Peanut Butter Tag-A-Dos Cheesecake

Ganache:

6 ounces cream cheese ¹⁄₃ cup confectioners’ sugar ½ teaspoons salt 1 cup creamy peanut butter (not natural)½ teaspoons vanilla extract ½ cup heavy cream 12 Tagalong Cookies, cut in half

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.

Continued from Page 2

INGREDIENTS:

Egg pasta:

1 cup flour 2 tablespoons semolina flour 1 teaspoons olive oil salt and pepper 2 eggs, room temperature

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 dough 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.

From Talk of Tomatoes

Shrimp and Lemon Cookie Filling:

2 cup cooked shrimp (roughly chopped) 1 egg Pinch cayenne coarse salt and coarse white pepper ¼ cup goat cheese ¼ cup ricotta ¹⁄₃ cup bread crumbs 3 tablespoons Savannah Smiles ¼ cup parsley 2 tablespoons chives zest and juice of one lemon optional garnish: extra parsley, chives and parmesan

Lemon Cream Sauce:

3 garlic cloves, minced 1 small shallot, minced Olive oil Fresh ground salt and pepper 1 lemon, zest and juice

Lemon Cookie and Shrimp Ravioli

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.

Continued from Page 3

From Snacking in the Kitchen

Samoas Chicken Tenders and Noodle Salad Recipe

INGREDIENTS:

Chicken:

8 Samoas ¼ cup almonds ½ cup Panko bread crumbs 1 teaspoon ground Szechuan pepper ¼ teaspoon ground Cayenne pepper pinch of salt 1/3 cup spicy brown mustard 1 pound chicken tenderloins

Salad:

8 ounces rice stick noodles 1 cup red bell pepper, julienned 1 cup jicama, julienned 1 orange, cut into segments ½ cup cilantro, roughly chopped 2 tablespoons mint, roughly chopped 2 Samoas, roughly chopped 2 tablespoons toasted almonds, roughly chopped

Dressing:

2 tablespoons orange juice 1 tablespoons lime juice 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 baking 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.

Continued from Page 4

“So many smiles”

Savannah SmilesTM

Frozen Lemonade Tarts

Savannah SmilesTM

Frozen Lemonade TartsIngredients:The Crust• 9 ounces Savannah Smiles Girl Scout Cookies (1 1/2 packages) • 1 stick of butter• 1 handful fresh basil leavesThe Filling• 3/4 sugar• 1/4 cup cornstarch• Dash of salt • 3/4 cup heavy cream• 1/2 cup milk• 3 egg yolks• Juice and rind of 2 medium lemons• 1/4 cup softened butter• 1 six ounce container Yoplait Boston Cream Pie Yogurt (or plain vanilla yogurt)The Topping• Whipped cream (heavy whipping cream and powdered sugar) • 21 Savannah Smiles cookies• 8 adorable red-striped paper straws (cut into thirds to make mini straws)

The CrustToss Savannah Smiles into food processor and turn onto lowest setting to crumble cookies.Melt stick of butter and drizzle over crushed cookies.Using pulse setting, mix until all the lemony cookies are covered in butter.Press Savannah Smiles crust into mini tart pan. Bake in a preheated oven at 350F for about 8-9 minutes. When done, set aside to cool.The FillingTo make filling, place sugar, cornstarch and salt in medium saucepan. Measure cream, milk and eggs and set aside.Using a microplane grater, zest lemon rind into a bowl. Add lemon juice to bowl as well. Set aside.Mise en Place (MEEZ-ahn-plahs). In plain English this means to have your ingredients ready to go – you know, like a good Girl Scout.Whisk cream, milk, eggs and lemon juice into sugar, cornstarch & salt. Whisk together very well. Add butter. Continue to whisk while cooking on medium-low heat. When it begins to boil, remove from heat.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.After lemon filling has cooled, whisk the yogurt into the filling until well mixed.Place a scant 1/4 cup of filling into each tart pan. Smooth tops just a bit. Freeze for about 1 1/2 hours. Remove tarts from pan and remove metal piece from the bottom of each tart.The ToppingMake fresh whipped cream and place into a decorating bag with a large border tip. Swirl whipped cream on top of each tart. For fun, you can add a Savannah Smiles cookie on the top and cut paper straws into thirds and serve in matching cupcake liners.

Congratulations to Deanna Morauski whose Savannah Smiles Frozen Lemon Tarts won first place in the 2012 Girl Scouts of Western Washington cookie recipe contest.

Congratulations to Deanna Morauski whose Savannah Smiles Frozen Lemon Tarts won first place in the 2012 Girl Scouts of Western Washington cookie recipe contest.

INGREDIENTS:The crust:

1 ½ boxes of Savannah Smiles 1 stick of butter

The filling:

¾ sugar ¼ cup cornstarch Dash of salt ¾ cup heavy cream ½ cup milk

DIRECTIONS:

1. Toss Savannah Smiles into food processor and turn onto lowest setting to crumble cookies. 2. Melt stick of butter and drizzle over crushed cookies. 3. Using pulse setting, mix until all the lemony cookies are covered in butter.4. Press Savannah Smiles crust into mini cheesecake pan. This is a very handy little pan to have indeed. Bake in a preheated oven at 350F for about 8-9 minutes. When done, set aside to cool. 5. To make filling, place sugar, cornstarch and salt in medium saucepan. Measure cream, milk and eggs and set aside.. Using a microplane grater, zest lemon rind into a bowl. Add lemon juice to bowl as well. Set aside.6. Whisk cream, milk, eggs and lemon juice into sugar, cornstarch and 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.

From The Clever Culinarian

Savannah Smiles Frozen Lemonade Tarts

3 egg yolks Juice and rind of 2 medium lemons¼ cup softened butter 6 oz plain vanilla yogurt

The topping:

Whipped cream 21 Savannah Smiles cookies 8 paper straws

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 Pepper1 egg Splash of water ½ Box of Trefoils

DIRECTIONS:

1. Preheat the oven to 425 degrees. Put aluminum foil over a cookie 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.

From The Geeky Hostess

Shortbread Oven-Fried Chicken

DIRECTIONS:

Chocolate Cake:

1. Butter a 9×13 cake pan. Set aside. Pre-heat oven to 350 degrees.

From Life and Food SeattleThin Mint Cake Pops

INGREDIENTS:

Chocolate Cake:

Unsalted butter 3 cups all-purpose flour (non-rising), sifted 1 ½ cups unsweetened cocoa powder, sifted 3 cups sugar 1 tablespoons baking soda 1 ½ teaspoons baking powder 1 ½ teaspoons salt ¾ cup vegetable oil 1 ½ cups buttermilk 1 ½ teaspoons pure vanilla extract 3 large eggs 1 ½ cups hot water

Cream Cheese Frosting:

8 oz cream cheese (1 package) ½ cup unsalted butter (1 stick), room temperature 16 oz confectioner’s sugar, sifted 1 teaspoons vanilla extract

Cake Pops:

1 box of Thin Mints 1 package of chocolate chips (or chocolate bark)Lollipop sticks (available at craft stores)Parchment paper Small cellophane gift bags

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 batter 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:

2 boxes of Samoas, ground coarsely6 tablespoons butter, melted

DIRECTIONS:

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 butter or shortening to grease it because the caramel from the cookies 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.

From Cake Spy

Neapolitan Cream Pie in a Samoas Cookie Crust

For the filling:

1 large package instant vanilla pudding (5.1 ounce size) ½ cup milk ½ cup chocolate milk ½ cup strawberry milk

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.