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Cooking with Girl Scout Cookies

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Evyn Batie shows us how to make some tasty treats with Girl Scout Cookies.

Cookies go on sale Sunday.

Cajun Spiced Shrimp with Tagalong Crostini
1 pound shrimp (21-25 size peeled, deveined, tails off )
1 box Tagalong cookies
Cajun seasoning
Asian dipping sauce (or other dipping sauce of choice)

Butterfly shrimp and pan fry until cooked through. Place 1 cooked shrimp on top of each cookie.
Note- We like Thai peanut sauce or Mae Ploy Sweet Chili Sauce for dipping. It would also be good with remoulade or a spicy mayonnaise.

Peanut Butter and Jelly Parfaits

8 oz. cream cheese (room temperature)
1/3 c. creamy peanut butter
8 oz. container Cool Whip
1 sleeve Dosidos roughly crushed
Jelly (any flavor) use amount of your preference

Using electric mixer beat together peanut butter and cream cheese until light and fluffy.
Fold in container of cool whip until well mixed. Transfer mixture into gallon Ziploc bag and chill for at least 30 minutes.

Squish mixture into one corner of Ziploc. Using scissors cut about 1/2 inch off corner of the bag (can be more or less depending on size of serving dish). Twist bag above filling and squeeze filling into your serving dish making a layer about 1- 1 1/2 inch thick. Top with a dollop of jelly then sprinkle on cookie bits. Repeat layers to fill container.

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