Judges' Choice

Cadette Triple Threat

Chef: Mark, Owen Brennan�s

Girl Scouts: Charlotte, Ashley, Delsey

Ingredients:

Butter

Trefoils Girl Scout Cookies

Thin Mints Girl Scout Cookies

Vanilla ice cream

Double Dutch Chocolate Girl Scout Cookies

Chocolate chips

Whipped cream

For the crust: finely crush two sleeves trefoils and combine with 1/4 cup melted butter.  Place into a 9" aluminum pie plate.  Pack firmly including the sides of the pie tin.

For the filling: mix 1 quart of vanilla ice cream (it helps if you let the ice cream thaw out slightly) with one sleeve Double Dutch chocolate cookies that have been coarsely crushed.  Pour onto of the crust and level the ice cream mixture out evenly.  Place into the freezer.

For the toping: Finely crush one sleeve Thin mints and place into a double boiler with 1 cup of semi sweet chocolate chips or a chocolate bar.  Stir until melted together.  You may have to add a couple tablespoons of hot water to help it combine.  Remove from heat and pour onto a piece of aluminum foil and top with another piece of foil. With you hands smooth out the mixture until it about 1/8 of an inch thin.  Then place into the freezer making sure it stays flat.

To serve: remove the ice cream cake from the freezer and top with whipped cream.  Remove the topping from the freezer and break into different size chunks.  Stick the chunks into the whipped cream in a scattered pattern.  Enjoy.

Girl Scout Cookie Pizza

Chef: Victor Banks, Dan McGuinness

Girl Scout: Christine

Ingredients

Purchased sugar cookie dough

� box Lemon Coolers Girl Scout Cookies

� box Thin Mints Girl Scout Cookies

1 box Samoas Girl Scout Cookies

1 small box instant vanilla custard mix

Milk to make custard

Red food coloring

1 cup white candy melts

Candied fruits (optional)

Press cookie dough into a pizza pan.  Bake according to the package directions.  Allow to cool.  Prepare vanilla custard and tint with food coloring.  Spread the red custard on the crust.  Make a circle of Lemon Coolers around the edge of the crust.  Fill in the center of the pizza with pieces of Thin Mints and Samoas.  Add candied fruit bits if you like.  Place white candy melts in a plastic zipper freezer bag in the microwave as directed on the candy melt package.  When the candy is melted, cut of a corner of the bag and drizzle it over the pizza. (This will look like the melted cheese)

2 Good 2B True

Chef: Ryan Luttrell, Erling Jensen�s

Girl Scouts: Katy, Amber T., Karrie, Elizabeth, Amber C.

Top Layer � Chocolate Ganache with Crushed Do-si-do Girl Scout Cookies sprinkled on top

4^th Layer � Vanilla Ice Cream

3^rd Layer � Chocolate Mousse with crushed Samoa Girl Scout Cookies folded into it.

2^nd Layer � Peanut Butter Cheesecake

1^st Layer � Double Dutch Girl Scout Cookies crushed with a small amount of butter added into it to make the crust for the Peanut Butter Cheesecake

Chocolate Mousse from a box mixture

Chocolate Ganache

12 oz chocolate

1 cup heavy cream

Peanut Butter Cheesecake

20 oz cream cheese

� cup sugar

1 oz corn starch

� cup heavy cream

3 each whole eggs

1 each egg yolk

1 cup peanut butter

1. Beat cream cheese with a mixer until very soft.

2. Add in dry ingredients (sugar/cornstarch) and mix until incorporated

3. Slowly add in eggs and egg yolks.  Scrape the bowl with a plastic spatula in between additions.

4. Add in peanut butter and heavy cream and mix well until a solid mixture (maybe 2 minutes)

5. Pour into desired pan and bake at 325-335 Fahrenheit for 30 � 45 minutes (depending on the depth of the cake)

Vanilla Ice Cream

1 cup milk

1 cup heavy cream

4 oz sugar

3 each egg yolks

1 split vanilla bean or 1 tablespoon vanilla extract.

1. Heat milk, cream, vanilla bean, and sugar until boiled.

2. Make a liaison with the egg yolks by pouring 1/3 of the boiling mixture into the yolks while whisking.  Then add the yolk mixture into the other 2/3 boiling mixture.

3. Cool and freeze in an ice cream machine until frozen.

Banana Split Cake

Chef: Rodney Fleming, Isaac Hayes

Girl Scouts: Kylie, Jillian, Sarah

Ingredients

1 (3 oz) package instant banana pudding

30 Trefoil Girl Scout Cookies

2 medium bananas, sliced

1 (8 oz) container whipped topping

3 Double Dutch Girl Scout Cookies

Milk

Mix pudding according to package directions.  In a 2 quart casserole dish, layer half the Trefoils, half the bananas, half the pudding and half the whipped topping.  Repeat layers.  Refrigerate for four hours.  Before serving, top with crushed Double Dutch cookies.

(Variations: add pineapple or strawberry toppings when serving.)

Fruitty Pizzaz Pizza

Chef: Linda Lopez, Hilton Memphis

Girl Scouts: Mairi Lin, Mary, Sarah, Hannah

Ingredients (yields 1- 6� pizza)

6 Double Dutch Girl Scout Cookies

2 Tbl Melted Butter

1 oz Smucker�s Raspberry Sauce

1 each Fresh Strawberry (sliced)/ Blueberries/ Blackberries

1 each Kiwi (peeled and sliced)

1 each Navel Orange (peeled and sliced)

1 each Star Fruit (sliced)

1 oz Pineapple Pieces

3 Thin Mint Girl Scout Cookies (cut into smaller rounds with a cutter)?

1 Samoa Girl Scout Cookie (cut into small pieces)

1 oz Grated White Chocolate

1 Mint Leaf

1. Using a 12� square of cardboard and a 6� plate, draw the outline of the plate with a pen.

2. Remove plate and cut out the inner circle, leaving the square with a round hole in the middle.

3. Pulse Double Dutch cookies in a blender until smooth

4. Mix butter and cookie crumbs together in a small bowl.

5. Place cardboard template on a sheet of wax paper.

6. Pour cookie and butter mixture into the center hole of cardboard template and smush evenly filling in the circle making a tight cookie �round.� Remove template revealing �pizza� crust. Refrigerate a few minutes if needed to regain stiffness.

7. Spread out the raspberry sauce in a circle to replicate pizza �sauce�.

8. In a pizza house fashion, assemble chosen fruit pieces within the raspberry sauce area, leaving a rim of chocolate pizza crust on the edge of the cookie.

9. Place the thin mint �pepperoni� pieces around evenly.

10. Sprinkle Samoa �sausage� pieces around evenly as well.

11. Sprinkle the shredded White Chocolate �pizza cheese� around the top of all ingredients as you would the cheese for a real pizza.

12. Finish the entire �pizza� with a sprinkling of the mint leaf that has been cut into small strips, mimicking the fresh herb, Basil.

13. Dig in and enjoy.

Please Note:

Any fruit can be utilized as long as it can be small enough for a topping choice. Mix and match any or all of your favorite flavors and most of all, experiment and have fun!