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Girl Scouts of Utah
Samoas Girl Scout Cookies are used in the recipe for these Fried Samoas Shrimp.

Before filling out an order for Girl Scout Cookies, there is something else to consider. As delightful as the cookies, including the Samoas, Thank U Berry Munch and Dulce de Leches, are solo, consider them as not just a dessert or a snack.

Think of them as an ingredient.

And not just as a topping. Like in a cake or a bread pudding or crepes. Or just crumble them up into a trail mix.

The Girls Scouts organization has suggested these recipes.

So remember when the order form comes around (as the cookies are on sale until Jan. 30), you might want an extra box or two for baking. Also, see gsutah.org for ordering information.

Fried Samoas Shrimp

5 extra-large shrimp, peeled and de-veined

5 Samoas Girl Scout Cookies, finely chopped

2 cups seasoned bread crumbs

2 cups flour

1 cup coconut flakes

4 egg whites

1 pinch cayenne pepper

1 lime for garnish

Vegetable or peanut oil for frying

Toss coconut flakes with bread crumbs, cayenne pepper and chopped Samoas Girl Scout Cookies.

Dredge shrimp through flour, followed by egg whites and Samoas Girl Scout Cookies mixture.

Fry shrimp in vegetable oil at 350 degrees until golden brown. Garnish with coconut flakes and lime wedges.

Serving suggestions: Serve warm; arrange in a star pattern on a salad plate, or on a bamboo skewer with tropical fruits; can be served as an appetizer, in a salad or as an entrée; if serving as an entrée accompany with fried plantains and wild rice.

— Girl Scouts of Utah

Samoas Trail Mix

1 box of Samoas Girl Scout Cookies, chopped

8 ounces dried apples, chopped

8 ounces raisins

8 ounces salted roasted peanuts

8 ounces dried pineapple chopped

Mix all the ingredients together in a large bowl.

Spoon into individual sandwich size zip seal bags. Tightly seal each bag.

Will maintain its freshness for a long time if kept tightly sealed.

Alternate ingredient suggestions: Dried mango, sun?ower seeds or cashew nuts.

Yields 10, four-ounce bags.

— Girl Scouts of Utah

Samoas Dream Cake

Cake:

1 box yellow cake mix

1 can store bought caramel frosting

Coconut Caramel Filling

1 cup heavy cream

1 cup brown sugar

1 egg yolk, slightly beaten

1 stick of butter

1 teaspoon vanilla

2 cups sweetened coconut flakes

1 box Samoas Girl Scout Cookies

Chocolate ganache:

1 cup heavy cream

2 tablespoons butter

2 tablespoons sugar

10 ounces chocolate chips

6½ tablespoons milk

Bottom and sides:

2 boxes of Samoas Girl Scout Cookies

Mix and bake yellow cake according to manufacturer's instructions, using three 8-inch pans.

To prepare the coconut caramel, mix brown sugar, egg yolk, cream and vanilla. Melt butter in a sauce pan, then add mixture. Cook mixture over medium heat until it boils for one minute — stirring often with a wire whisk. Remove from heat, and stir in 2 cups sweetened coconut flakes. Chill mixture in refrigerator.

Line a 10-inch springform cake pan with parchment paper. Chop one box of Samoas and press into bottom of the springform pan. Sprinkle 2 ounces of chocolate chips over chopped cookies, place in the oven until chocolate chips melt. Using the back of a spoon, spread chocolate over cookie crumbs as evenly as possible.

Place first layer of cake on top of melted chocolate and crumbs. Spread half of coconut caramel filling over cake. Place second layer of cake in pan, and top with remaining filling. Place third layer of cake in pan. Remove sides of pan, and spread caramel icing over top and sides of cake. Chill cake while preparing chocolate ganache.

Prepare the chocolate ganache by melting butter and cream in the top of a double boiler until it is about the consistency of bottled creamy salad dressing — thin enough to pour, but thick enough to coat the top of the cake without running off.

Place cake on cooling rack with a cookie sheet (preferably with sides) underneath.

Pour chocolate ganache on to the middle of the cake. Encourage it to roll over the sides of the cake with a palette knife, spatula or the back of a spoon. Cover the cake as evenly as possible while trying to minimize the strokes used — the less strokes you use the smoother the finish will be.

Chop the second box of cookies, and press onto the sides of the cake. Chill cake and remaining ganache in refrigerator. If desired, slide cake off parchment paper and springform pan bottom, using a long spatula.

Finish the cake with piped rosettes of ganache, and cut cookies or other fanciful decorations such as butterflies, honeybees, birds, etc., using tinted icing. Serves 8.

— Girl Scouts of Utah

Samoas Sweet Rolls

Crepes:

(To save time, you can use pre-made crepes.)

1 cup all-purpose flour

1 teaspoon double-action baking powder

1/2 teaspoon salt

3 tablespoons powdered sugar

3 finely chopped Samoas Girl Scout Cookies:

3 eggs

2/3 cup milk

1/3 cup water

1/2 teaspoon vanilla

Filling and garnish:

1 eight-ounce package cream cheese

3 tablespoons powdered sugar

1/2 teaspoon vanilla

2 ounces chocolate syrup

6 finely chopped Samoas Girl Scout Cookies

4 teaspoons cinnamon

Berries (red raspberries, strawberries, blueberries, etc.)

Crepes: (or you can use pre-made crepes)

Combine liquid ingredients in a mixing bowl, and mix on low speed for one minute. Add all dry ingredients, and mix on low speed for 30 seconds, then on medium speed for one minute. Cook crepes on medium heat in eight-inch skillet using nonstick spray until very light brown. Turn once. Set cooked crepes aside, using wax paper to separate.

Filling: Mix all filling ingredients, except finely chopped Samoas Girl Scout Cookies, together in mixing bowl on low speed for 30 seconds, then at high speed for 2 minutes or until thoroughly combined. Fold in half (approximately 3 cookies) of finely chopped Samoas Girl Scout Cookies.

Spread approximately 3 tablespoons of filling onto each crepe, and roll up.

Garnish: Place two Samoas Sweet Rolls on four dessert plates, and stripe chocolate syrup across, then sprinkle remainder of finely chopped Samoas Girl Scout Cookies (approximately 3 cookies), and dust lightly with cinnamon. Add other garnishes such as berries or fruit-flavored syrup if desired.

— Girl Scouts of Utah

Berry Munch Bread Pudding

1 box Thank U Berry Munch Girl Scout Cookies

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

¼ tsp cinnamon

1 cup milk

Vanilla sauce:

1 small box "Cook & Serve" vanilla pudding

2½ cups milk

Preheat oven to 350 degrees. Break cookies into ½-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 & 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.

Makes six servings.

— Girl Scouts of Utah

Dulce de Leche & Chocolate Delight

1 box Dulce de Leche Girl Scout Cookies

1 stick (4 ounces) unsalted butter

12 ounces semi-sweet chocolate morsels

14 ounce can sweetened condensed milk

nonstick baking spray

9 ounce paper cups

Optional ingredients: Chocolate or caramel syrup, whipped topping and Maraschino cherries for garnish

Break cookies into pieces. Lightly spray nonstick cooking spray into cups.

Melt butter. Stir in semisweet chocolate until smooth.

In a bowl, whisk together melted chocolate mix with sweetened condensed milk. Spoon a thin layer of chocolate into bottom of cup. Place a layer of broken cookies over layer of chocolate. Spoon another layer of chocolate mix over the cookies. Place another layer of cookies over layer of chocolate. Spoon another layer of chocolate mix over the cookies.

Repeat process in each cup, then freeze until frozen solid (approximately 2 hours). Once frozen, gently tear off cups from dessert.

Serving Suggestion: Drizzle stripes of chocolate or caramel onto dessert plate beforehand, and add a dollop of whipped topping to dessert, and place a cherry on top.

Makes seven servings.

— Girl Scouts of Utah

About those Girl Scout cookies

Utah's top cookie seller in 2010 sold 3,752 boxes.

In 2010, Utahns bought 1,495,260 boxes of Girl Scout Cookies.

In 2010, 118 Girl Scouts sold 1,000 or more boxes of cookies, while 739 Girl Scouts sold between 500 and 999 boxes of cookies.

Thin Mints continue to be the state and nations favorite Girl Scout Cookie in 2010.

It would take approximately 12,751,207 Thin Mints lined up side by side to reach across the state of Utah (north to south).