Blueberry Torte

• 12 crumbled Lemon Chalet
  Cremes Girl Scout Cookies
• 1/4 cup butter, melted
• 1-1/2 cups fresh blueberries
• 1 Tbs flour
• Powdered sugar

1. Combine 12 Lemon Chalet Cremes Girl Scout Cookie crumbs with melted butter.
2. Press into an 8” Springform pan.
3. Wash and drain blueberries.
4. Toss blueberries in flour and sprinkle over cookie crust.
5. Bake at 350° for 30 minutes (you may want to place a sheet of foil on the rack
   beneath the springform pan to catch any drippings from pan).
6. Dust with powdered sugar prior to serving.

• 1 box Thank U Berry Munch
  Girl Scout Cookies
• Cup cranberries (can be fresh/sliced or dried or Craisins)
• 2 eggs, slightly beaten
• 3 Tbs sugar
• 1 tsp vanilla
• 1 tsp grated orange peel
• ¼ tsp cinnamon
• 1 cup milk
  

• 1 small box “Cook & Serve”
  vanilla pudding
• 2 ½ cups milk

1. Preheat oven to 350°.
2. Break cookies into ½" pieces.
3. Grease the bottom and sides of a 1 quart casserole dish.
4. Place the Thank U Berry Munch cookie pieces in the bottom of the casserole dish
5. Sprinkle the cranberries over the cookie pieces.
6. In a mixing bowl beat the eggs with a fork, then stir in the sugar, vanilla, orange peel, and cinnamon.
7. Stir in 1 cup milk.
8. Pour the mixture over the cookie and cranberry pieces.
9. Bake for 30 minutes, until set.

Prepare one box of “Cook & Serve” vanilla pudding as directed on box. Thin with ½ cup milk to make into a sauce.

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

• 1 box Thank U Berry Munch
  Girl Scout Cookies
• 2 Cups oatmeal (dry)
• ½ Cup flaked coconut
• ½ Cup slivered or sliced almonds (or other nuts)
  

• ½ Cup shelled sunflower
  seeds
• ½ Cup honey
• Cup cooking oil
• ½ Cup dried cranberries or Craisins.
• ½ Cup white chocolate chips

1. Preheat oven to 300°.
2. Grease a 15" x 10" x 1" baking pan.
3. Break Thank U Berry Munch cookies into ½" pieces and set aside.
4. In a second bowl, mix together oatmeal, coconut, almonds (or other nuts) and sunflower seeds.
5. In a third bowl, mix together honey and cooking oil.
6. Stir Cup of honey/oil mixture into the cookie pieces and set aside.
7. Stir remaining honey/oil mixture into the oatmeal mixture.
   Spread evenly onto greased pan. Bake 10-12 minutes.
8. Stir cookie pieces into the baked oatmeal mixture. Bake for an additional 10-12 minutes, until lightly brown. Remove from oven and cool.
9. Once cool, stir in cranberries (or Craisins) and white chocolate chips.

Serving Suggestion: Tastes great by itself, as a snack, sprinkled over oatmeal or served with yogurt. Enjoy!

• 1 box of Lemon Chalet
  Cremes Girl Scout Cookies
• 8 large lemons

• 1/3 cup lemon zest
  (4 additional lemons)
• 1-1/2 cups sugar
• 1-1/2 cups water

1. Cut off the top 1/3 of each lemon (not the stem end).
2. Hollow out each lemon by using a grapefruit knife (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer or blender.
3. Make a slight shallow cut on the bottom of each lemon shell (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate.
4. Freeze the shells at least one hour. The frozen shell will prevent the sorbet from melting too quickly when you serve it.
5. In medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minutes. Add the lemon juice, stir well.
6. Remove from heat, cool, and strain. Pour cooled mixture into a shallow container, cover, and place mixture in the freezer.
7. When mixture is semi-solid, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
8. When ready to serve, layer each frozen lemon shell with cookie crumbles, then sorbet, and repeat. Garnish with one Lemon Chalet Cremes cookie.
   

Serving Suggestions: Perfect for a dinner party dessert. Can be prepared 3 days in advance.

• 1 package mixed salad
  greens
• 1 package (6 oz.) fully
  cooked chicken breast strips
• ¼ cup crumbled feta cheese
• ¼ cup dried cranberries
  or Craisins
• 1 cup mandarin oranges
• ½ cup Berry Munch Salad
  Topping
• Balsamic Vinaigrette Salad Dressing
  

• 1 TBS Vegetable Oil
  
• 2 TBS Honey
  
• 1 tsp grated orange rind
  
• 1 ½ cups Pecans
  
• 10 Thank U Berry Munch Cookies, broken into ½" pieces

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

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

• 1/2 of a box of Lemon
  Chalet Cremes Girl Scout
  Cookies, crushed
• 1/2 stick butter, melted
• 1-1/4 cup pecans,
  chopped

• 2 packages of
  lemon-flavored instant
  pudding (plus milk)
• 16 ounces of whipped
  toppinge

1. Mix crust ingredients and press the mixture into a greased glass baking dish.
2. Bake at 350° for 15 minutes and then let cool.
3. For the next layer prepare the lemon-flavored instant pudding according to
   package directions.
4. Spread over crust.
5. For the final layer spread the whipped topping over the pudding layer.
   

Serving Suggestion: When serving to large crowds where nut allergies could exist, leave pecans out of the crust. Substitute more Lemon Chalet Cremes for the pecans. For pecan lovers sprinkle chopped pecans over the top.

(Yields 8 servings)