Sam uses Trefoils, a shortbread cookie, to make the crust for the individual cheesecakes by placing the cookies and some sugar in the food processor to make crumbs. He adds melted butter to the crumbs and presses the crumbs in the bottom of individual foil cupcake baking cups. Actually, he asks two of the Girl Scouts to press the crumbs in the baking cups. While the girls work with the crumbs, Sam makes the cheesecake by combining cream cheese, eggs, sugar and orange juice in the mixer. Sam fills half of the cups with the mixture and to the other half he adds a thin mint cookie in the middle. The cheese cakes are baked at 325° for 25 minutes.
When the cheesecakes are done Sam removes them from the baking cups and tops the plain cakes with a little cherry pie filling and grates chocolate on those with the chocolate surprise.
Thin Mint Truffles are a combination of cream cheese and Thin Mint cookies. The cookies are crumbed in the food processor and the cream cheese is added and mixed. Sam shows two more Girl Scouts how roll the mixture to make balls and then rolls half the balls in coco powder, the other half in powdered sugar. The truffles are refrigerated for one hour before serving.
Sam describes the Thin Mint Truffles as; rich, decadent and minty – really good truffles!
The zesty lemon flavored cookie, Savannah Smiles, is used for the chicken recipe. Savannah Smiles Cookies are added to the food processor along with salt and pepper to create seasoned cookie crumbs. Sam combines sour cream and lemon juice to make a base coating for the chicken tenders. He enlists the help of two Girl Scouts to dip the chicken in the sour cream and coat with the cookie crumbs. The chicken tenders are baked on a cookie sheet for 30 minutes at 350°.
Sam, Girl Scout Cookies and Girl Scouts make good food and a good show.