Join “Jayni’s Kitchen” this week for “Girl Scout Cookie Time!”

Host Jayni Carey and scouts Nikki Lee Aguilar, Taylor Eubanks and Paula Kyriakos will prepare the following recipes: Lemon Blueberry Cartwheels Kick, Chocolate Thin Mint Pizza Supreme, Microwave Journeycake and No Bake Citrus Balls.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Lemon blueberry cartwheels kick

2 cups fresh blueberries, or frozen blueberries, thawed

2 6- or 8-ounce cartons nonfat lemon yogurt

10 Reduced Fat Cartwheels, crumbled

Whipped topping (optional)

Fresh mint leaves (optional)

In each of four parfait or wine glasses, spoon 1/2 cup of blueberries, followed by a large spoonful of lemon yogurt. Top each with crumbled Reduced Fat Cartwheels and garnish with whipped topping and fresh mint leaves, if desired.

Serves 4.

– Recipe by Nikki Lee Aguilar

Chocolate thin mint pizza supreme

1 18-ounce package refrigerated chocolate-chunk cookie dough

1/2 package (19 cookies) Girl Scout Thin Mints

1/2 cup white chocolate morsels

Vanilla ice cream (optional)

Press the cookie dough evenly in the bottom of an ungreased 12-inch pizza pan or a 13-by-9-by-2-inch baking pan. (The dough will barely cover the pan.) Break the Thin Mints into halves or thirds and press the cookie pieces into the dough, covering evenly. Bake the pizza in a 350-degree oven for 12 to 18 minutes or until golden brown.

Place the white chocolate morsels in a small plastic storage bag and seal. Microwave the bag of morsels on medium-high (70 percent power) for 40 to 50 seconds, or until melted. Snip 1/8-inch off one bottom corner of the bag. Hold the bag tightly at the top and drizzle the melted white chocolate in stripes over the top of the pizza. When cool, cut the pizza into 8 or 10 wedges. If desired, top each serving with a scoop of ice cream.

Serves 8 to 10.

– Recipe by Taylor Eubanks

No bake citrus balls

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

1 tablespoon grated orange peel

3 cups finely crushed Caramel deLites

2 tablespoons cocoa

1 cup confectioners’ sugar (powdered sugar)

1 cup coconut

1 cup chopped almonds

1/2 cup additional confectioners’ sugar

Mix the first eight ingredients together in a large bowl, blending well. Form the mixture into small balls and roll in the additional confectioners’ sugar. Place the citrus balls in tightly covered container and chill for at least 1 hour before serving. Makes about 2 dozen.

Tip: If the mixture is too wet to form into balls, cover and refrigerate for about 30 minutes.

– Recipe by Nikki Lee Aguilar, Taylor Eubanks and Paula Kyriakos

Microwave journeycake

1 2/3 cups finely crushed Shortbread Cookies

1 1/2 cups all-purpose flour

3/4 cup sugar

1 tablespoon baking powder

1/3 teaspoon salt

1 cup mashed ripe bananas

1/2 cup milk

1/3 cup butter or margarine, melted

2 eggs, slightly beaten

2 tablespoons sugar

1 teaspoon cinnamon

In large bowl, combine the crushed cookies, flour, 3/4 cup of sugar, baking powder and salt. In a medium bowl, combine the mashed bananas, milk, melted butter and eggs. Using a large spoon, stir the wet ingredients into the dry ingredients just until blended. Spoon the mixture into a greased 9-by-5-by-3-inch microwave-safe loaf pan. In a small container, combine 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. Sprinkle the mixture over the batter.

Microwave the cake at 50 percent power for 11 minutes, rotating the loaf pan one-quarter turn every 3 to 4 minutes. Rotate the pan one-quarter turn and microwave on high (100 percent) for 5 minutes, or until a toothpick inserted in the center comes out clean. (If using a microwave with a turntable it is not necessary to rotate the pan.) Let the cake stand for 5 minutes before removing it from the pan.

Serves 8.

– Recipe by Paula Kyriakos