Girl Guide Cook­ies

The Gulf News (Port aux Basques) - - FRONT PAGE - with Melissa Cormier

Melissa Cormier has two great recipe ideas to use up those clas­sic cook­ies from the Girl Guides.

Cookie Days are here for the Girl Guides of Canada. The Cookie sales are the big­gest fundraiser for Girl Guides of Canada to sup­port guid­ing on many lev­els. The cook­ies sales are twice a year. Mint cook­ies in the fall and clas­sic cook­ies (choco­late and vanilla) in the spring. Not only are the cook­ies de­li­cious on their own but you can also use the cook­ies in var­i­ous dif­fer­ent recipes. Be­ing in­volved with the Girl Guides of Canada my daugh­ter Brook­lynn sug­gested we cre­ate a few recipes of our own us­ing the clas­sic cook­ies. Hope you En­joy!

Clas­sic Cookie Cheese­cakes


2 pack­ages (250 gm) light cream cheese 1/2 cup sugar 2 eggs 12 clas­sic cook­ies (6 choco­late and 6 vanilla) 6 squares bak­ers semi-sweet choco­late, melted


Beat cream cheese and sugar in a large bowl with an elec­tric mixer on medium speed un­til well blended. Add eggs, one at a time. Beat on low speed af­ter the ad­di­tion of each egg, un­til blended. Stir un­til well com­bined. Place a clas­sic cookie in the bot­tom of 12 pa­per-lined muf­fin cups. Fill each one evenly with bat­ter. Bake at 350 de­grees for about 15-20 min­utes or un­til cen­ter is al­most set. Cool. Re­frig­er­ate for at least sev­eral hour and driz­zle with the melted choco­late. You can also top with whip­ping cream if you like.

Clas­sic Cookie Peanut But­ter pies


2 pack­age cream cheese 3 cups all nat­u­ral Peanut but­ter 1 cups Ic­ing sugar 24 clas­sic cook­ies (12 vanilla /12 choco­late) 1 l (1 liter) con­tainer Cool whip Her­shey choco­late sauce


Have the cream cheese and peanut but­ter at room tem­per­a­ture. In a large bowl com­bine the cream cheese, peanut but­ter and ic­ing sugar. Beat at medium speed with mixer un­til well blended and smooth. Fold in the con­tainer of cool whip. Mix with mixer un­til blended. Place a clas­sic cookie in the bot­tom of 24 pa­per-lined muf­fin cups. Fill each one evenly with the peanut but­ter mix­ture. Driz­zle with Her­shey choco­late sauce and freeze. Serve frozen.

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