Take some Girl Scout cookies …

Girl Scout cookie recipe of Berry Munch Bread Pudding with Vanilla Sauce.

Before you assume Girl Scout cookies are just for snacks, take a look at some grown-up recipes using the cookies. Some are healthy, some are not — but all are fun and chock full of cookie magic.

Discover where and how you can buy Girl Scout cookies nationwide at www.girlscoutcookies.org.

“I am a huge fan of the Peanut Thai Chicken because it’s a great party food for any time of year,” says Elizabeth Farry, community relations manager with the Girl Scout Council of Colonial Coast in southeastern Virginia.

“I usually skip the noodles and serve them as appetizers or finger food and make my own homemade peanut sauce with some peanut butter, soy sauce, and a few spices thrown in there instead of buying pre-made sauce.

“I buy extra Do-Si-Dos during the sale and freeze so that I can use this recipe at summer barbecues as well.”

Peanut Thai Chicken

8 crushed Do-Si-Dos Girl Scout

cookies

2 pounds boneless, skinless chicken tenderloins

Wood skewers

Teriyaki glaze

Thai peanut sauce

Grill chicken tenderloins on wood skewers, brushing occasionally with Teriyaki glaze. Prepare Pad Thai noodles according to directions on box. Serve chicken tenderloins with four crushed Do-Si-Dos cookies sprinkled on top. Mix remaining Do-Si-Dos cookie crumbs with peanut sauce.

Serve peanut sauce poured over chicken and noodles, or as side dipping sauce.

Makes four servings

Berry Munch Bread Pudding

1 box Thank U Berry Munch Girl Scout cookies

1/3 cup cranberries (can be fresh/sliced or dried or Craisins)

2 eggs, slightly beaten

3 tablespoons sugar

1 teaspoon vanilla

1 teaspoon grated orange peel

1/4 teaspoon cinnamon

1 cup milk

Vanilla sauce:

1 small box cook and serve vanilla pudding

2 1/2 cups milk

Preheat oven to 350.

Break cookies into 1/2-inch pieces. Grease the bottom and sides of a 1 quart casserole dish.

Place the Thank U Berry Munch cookie pieces in the bottom of the casserole dish

Sprinkle the cranberries over the cookie pieces.

In a mixing bowl beat the eggs with a fork, then stir in the sugar, vanilla, orange peel, and cinnamon. Stir in 1 cup milk.

Pour the mixture over the cookie and cranberry pieces. Bake for 30 minutes, until set.

Vanilla Sauce: Prepare one box of cook and serve vanilla pudding as directed on box. Thin with 1/2 cup milk to make into a sauce.

Serving suggestion: Serve warm bread pudding with warm vanilla sauce.

Makes six servings

Berry Munch Cranberry Pecan Chicken Salad

For salad:

1 package mixed salad greens

1 package (6 ounces) fully cooked chicken breast strips

1/4 cup crumbled feta cheese

1/4 cup dried mandarin oranges

1/2 cup Berry Munch salad topping (see recipe below)

Balsamic vinaigrette salad dressing

For salad topping:

For salad:

1 package mixed salad greens

1 package (6 ounces) fully cooked chicken breast strips

1/4 cup crumbled feta cheese

1/4 cup dried mandarin oranges

1/2 cup Berry Munch salad topping (see recipe below)

Balsamic vinaigrette salad dressing

For salad topping:

1 tablespoon vegetable oil

2 tablespoons honey

1 teaspoon grated orange rind

1 1/2 cups pecans

10 Thank U Berry Munch cookies, broken into 1/2-inch pieces

Place salad greens in a serving bowl, scatter toppings on salad and serve with salad dressing.

To make salad topping: In a four-cup bowl, stir together honey, oil and orange rind. Add pecans and stir to coat. Add cookie pieces and stir to coat. Spread mixture evenly in greased jelly roll pan or on a cookie sheet. Bake at 350 degrees for 10 minutes. Cool.

Serving suggestions:

Serve with ciabatta bread. Salad topping is tasty on any salad, and is also a great addition to any trail mix.

Take some Girl Scout cookies …

Girl Scout cookie recipe of Berry Munch Bread Pudding with Vanilla Sauce.

Before you assume Girl Scout cookies are just for snacks, take a look at some grown-up recipes using the cookies. Some are healthy, some are not — but all are fun and chock full of cookie magic.

Discover where and how you can buy Girl Scout cookies nationwide at www.girlscoutcookies.org.

“I am a huge fan of the Peanut Thai Chicken because it’s a great party food for any time of year,” says Elizabeth Farry, community relations manager with the Girl Scout Council of Colonial Coast in southeastern Virginia.

“I usually skip the noodles and serve them as appetizers or finger food and make my own homemade peanut sauce with some peanut butter, soy sauce, and a few spices thrown in there instead of buying pre-made sauce.

“I buy extra Do-Si-Dos during the sale and freeze so that I can use this recipe at summer barbecues as well.”

Peanut Thai Chicken

8 crushed Do-Si-Dos Girl Scout

cookies

2 pounds boneless, skinless chicken tenderloins

Wood skewers

Teriyaki glaze

Thai peanut sauce

Grill chicken tenderloins on wood skewers, brushing occasionally with Teriyaki glaze. Prepare Pad Thai noodles according to directions on box. Serve chicken tenderloins with four crushed Do-Si-Dos cookies sprinkled on top. Mix remaining Do-Si-Dos cookie crumbs with peanut sauce.

Serve peanut sauce poured over chicken and noodles, or as side dipping sauce.

Makes four servings

Berry Munch Bread Pudding

1 box Thank U Berry Munch Girl Scout cookies

1/3 cup cranberries (can be fresh/sliced or dried or Craisins)

2 eggs, slightly beaten

3 tablespoons sugar

1 teaspoon vanilla

1 teaspoon grated orange peel

1/4 teaspoon cinnamon

1 cup milk

Vanilla sauce:

1 small box cook and serve vanilla pudding

2 1/2 cups milk

Preheat oven to 350.

Break cookies into 1/2-inch pieces. Grease the bottom and sides of a 1 quart casserole dish.

Place the Thank U Berry Munch cookie pieces in the bottom of the casserole dish

Sprinkle the cranberries over the cookie pieces.

In a mixing bowl beat the eggs with a fork, then stir in the sugar, vanilla, orange peel, and cinnamon. Stir in 1 cup milk.

Pour the mixture over the cookie and cranberry pieces. Bake for 30 minutes, until set.

Vanilla Sauce: Prepare one box of cook and serve vanilla pudding as directed on box. Thin with 1/2 cup milk to make into a sauce.

Serving suggestion: Serve warm bread pudding with warm vanilla sauce.

Makes six servings

Berry Munch Cranberry Pecan Chicken Salad

For salad:

1 package mixed salad greens

1 package (6 ounces) fully cooked chicken breast strips

1/4 cup crumbled feta cheese

1/4 cup dried mandarin oranges

1/2 cup Berry Munch salad topping (see recipe below)

Balsamic vinaigrette salad dressing

For salad topping:

For salad:

1 package mixed salad greens

1 package (6 ounces) fully cooked chicken breast strips

1/4 cup crumbled feta cheese

1/4 cup dried mandarin oranges

1/2 cup Berry Munch salad topping (see recipe below)

Balsamic vinaigrette salad dressing

For salad topping:

1 tablespoon vegetable oil

2 tablespoons honey

1 teaspoon grated orange rind

1 1/2 cups pecans

10 Thank U Berry Munch cookies, broken into 1/2-inch pieces

Place salad greens in a serving bowl, scatter toppings on salad and serve with salad dressing.

To make salad topping: In a four-cup bowl, stir together honey, oil and orange rind. Add pecans and stir to coat. Add cookie pieces and stir to coat. Spread mixture evenly in greased jelly roll pan or on a cookie sheet. Bake at 350 degrees for 10 minutes. Cool.

Serving suggestions:

Serve with ciabatta bread. Salad topping is tasty on any salad, and is also a great addition to any trail mix.