Adventureful Mud Pie

 Ingredients: 

• 
  2 pkgs (3.4oz) vanilla or chocolate instant pudding
• 3 3/4 cups milk
• 1 pkg Adventurefuls cookies (crushed)
• 8oz package cream cheese
• 8oz tub of whipping cream
• 
  (can use reduced or non-fat milk, cheese and dessert topping if you prefer)

Directions:

1. Whip pudding and milk. Set aside. 
2. Save 1/4 cup crumbs and spread remaining crumbs in 9"x13" pan.
3. Spoon 3/4 of pudding over crumbs. 
4. Blend cream cheese and remaining 1/4 pudding. Layer it on top of pudding.
5. Layer on the whipping cream.
6. Refrigerate for several hours. 
7. Garnish with remaining crumbs just before serving 

Chocolate Decadent Pie

 This one was absolutely delicious and lived up to the name. My initial try at whipped topping was way too liquidy, so I've edited to just use Reddi-Whip or something similar. Despite my less than stellar first try, it disappeared rather quickly and everyone requested I make this one again. Adult supervision is required, especially when using the oven.

Ingredients

• 1 1/4 c Thin Mints, crushed
• 1 1/4c Trefoils, crushed (about 1 1/2 sleeves)
• 1/4 c sugar
• 1/3 c butter, melted
• 1 1/2 c milk chocolate chips
• 1 1/2 c white chocolate chips
• 1 c sweetened condensed milk (divided)
• 1 tsp vanilla extract (divided)
• 1 1/2 whipped cream (spray bottle the easiest)

Directions (Total prep time: 90 min)

1. Preheat oven to 375 degrees F. 
2. Spray the inside of a 9" pie pan with non-stick cooking spray.
3. In a bowl, combine Trefoil cookie crumbs, sugar and melted butter.
4. Press mixture firmly into sprayed pie pan, covering bottom and sides. 
5. Bake 5-7min. 
6. Set aside to cool.
7. While crust is baking, you can use a microwave safe bowl to combine milk chocolate chips, 1/2c condensed milk and 1/2 tsp of vanilla. Alternative: combine all ingredients and melt in a small double-boiler. 
8. Stir until all chips are melted and pour into bottom of cooled crust. 
9. Set in freezer while preparing the second layer.
10. For the second layer, use a microwave safe bowl to combine white chocolate chips, 1/2 c condensed milk and 1/2 tsp vanilla. Alternative: combine all ingredients and melt in a small double-boiler. 
11. When the first layer has cooled sufficiently, pour the second layer over top. 
12. Refrigerate pie for at least 30min to allow both layers to solidify sufficiently. 
13. Top pie with whipped cream. 
14. Sprinkle/decorate the pie with crushed Thin Mint cookies. 

Samoas Coco-Pine Chicken

Ok, I was suspicious of a savory dish made with Girl Scout cookies. This one was surprisingly good, though. Some sweetness, with that kick of garlic flavor. So give it a try and see what you think. 

Marinade

• 1 cup pineapple juice
• 1/2 cup canned coconut milk
• 2 Tbsp Worcestershire sauce
• 1/3 cup light brown sugar
• 1/4 cup rice wine vinegar

Other ingredients

• 4 boneless chicken breasts
• 1/2 box Samoa Girl Scout cookies
• 4 Tbsp unsalted butter
• 1 garlic clove
• 3 cup peanut oil
• 2 eggs, beaten
• 2 Tbsp ginger powder
• 6oz can crushed pineapple
• 1 cup flour
• salt, to taste
• pepper, to taste

Procedures

1. Prepare marinade by whisking ingredients listed above together. Make sure your chicken breasts are 1/3 of an inch thick by pounding them with a meat mallet.
2. Cover and refrigerate the chicken in the marinade for at least one hour. 
3. Preheat oven to 350 F. 
4. Take 1/2 of the box of cookies and crush in a food processor.
5. Remove chicken from marinade and season with salt and pepper to taste.
6. Set up three bowls so chicken can be dipped in sequence - beaten eggs, then flour, then crushed Samoas.
7. Pan fry chicken until brown in the peanut oil.
8. Finely dice the garlic and mix it with the softened butter and ginger powder. 
9. Once browned, put the chicken into the baking dish. Place the dish in the oven and bake for 30min. 
10. Spoon the ginger garlic paste over the chicken in the dish. You can also pour some of the leftover marinade over the chicken. Top the chicken with pineapple.
11. Place the baking dish into the oven for 30min. 

Icing for decorating cookies

Some quickie icing recipes that have worked nicely with the kids. A resealable freezer bag with a tiny hole cut in the corner is the easiest pastry bag you can come by. Recipes I've seen warn not to let icing come in contact with oil or plastic, but if you're using it all the same day that's no problem. Cover with wax paper or plastic wrap flush with the icing so it doesn't crust up when it is not in use.

Plain icing:
2 cups powdered sugar
2 Tbsp water

Place sugar in bowl and add water by teaspoons until you reach desired thickness. If you are spreading with knives, aim for a thick paste. If you want to pipe out lines, go for a thinner consistency. Lay out without overlap for a few hours as the icing dries. Can stack with wax paper between once dried. Can store for four days at room temperature or a month in the refrigerator.

Royal icing (best for gluing together a gingerbread house because it gets rock hard):
1 1/3 cups powdered sugar
1 large egg white

From Joy of Cooking:
1. In a microwave safe bowl, combine 2/3 cup powdered sugar and one egg white.
2. Microwave on high until mixture reaches 160-175 degrees F (about 30-60 seconds). If you need to take more than on temperature reading, was the thermometer thoroughly or dip in boiling water before taking next reading.
3. Add 2/3 cup powdered sugar and beat on high speed until icing cools and holds stiff peaks.
4. Add more powdered sugar as needed to reach desired consistency. Color with liquid or powdered food coloring. Can be stored in covered container for up to 3 days.