Holiday Dinner: Girl Scout Style

By Rebekah Stefl

As we move through the holidays there is one important thing on all our minds: food! While you may already have your favorite holiday treats in mind, we wanted to share some new ones on our tables this year! Of course, we had to add a Girl Scout twist! All the recipes below were created using our delicious Fall Fundraiser products!

Everything Seasoned Cheese Ball

You will need:

  • 16 Oz. softened cream cheese
  • 2 Cups grated sharp cheddar cheese
  • 1-2 scallions chopped
  • 1 tsp. Worscestershire sauce
  • 1 tsp. dried minced garlic
  • 1 tsp. dried minced onion
  • 1 tsp. sesame seeds
  • Salt & pepper to taste
  • 2/3 Cup Everything Seasoned Cashews finely chopped

Instructions:

Start by putting softened cream cheese to a mixing bowl and mix until smooth. Add grated cheese, scallions and seasonings then mix well to combine. Begin forming the mixture into a round ball, we recommend creasing your hands. Place the finely chopped Everything Seasoned Cashews on a plate and begin pressing them gently into the mixture to coat all the sides. Wrap in cling wrap and refrigerate for at least 1 hour to all to firm.

Honey Roasted Peanut Crusted Chicken

You will need:

  • 1 Cup Honey Roasted Peanuts finely chopped
  • ½ Cup breadcrumbs
  • ½ Cup all-purpose flour
  • ½ tsp. salt
  • 2 eggs
  • 1 lb uncooked chicken tenders

Instructions:

Preheat oven to 350°F and line baking sheet with parchment paper. In a shallow dish, beat eggs. In another shallow dish place flour and in another mix breadcrumbs and finely chopped Honey Roasted Peanuts. Coat chicken with flour, then egg, then breadcrumb mixture. Place coated chicken on baking sheet and bake for 18-20 minutes until chicken is fully cooked and coating is golden brown.

Roasted Green Beans & Cashews

You will need:

  • 1-2 lbs fresh green beans trimmed
  • 1/2 Cup Whole Cashews chopped
  • 2-3 cloves garlic chopped (or to taste)  
  • 2 tsp olive oil
  • Salt & Pepper to taste

Instructions:

Add oil to a large skillet and heat over medium-high heat. Add chopped garlic to skillet and begin browning then add green beans; cook and stir for 2-3 minutes. Add water, bring to boil then reduce heat, and simmer uncovered for 7-10 minutes until green beans are tender stirring occasionally. Add cashews, salt and pepper to taste then toss to combine.

Peanut Butter Penguin Blossoms

You will need:

  • ½ Cup granulated sugar
  • ½ Cup packed brown sugar
  • ½  Cup butter softened
  • ½ Cup creamy peanut butter
  • 1 egg
  • 1 ½ cup all-purpose flour
  • ¾ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • Extra granulated sugar for coating
  • 36 Peanut Butter Penguins

Preheat oven to 375°F and line baking sheet with parchment paper. In a large bowl combine ½ cup granulated sugar, brown sugar, peanut butter and egg. Stir in flour, baking soda, baking powder and salt until dough forms. Shape dough into 1-inch balls, roll in granulated sugar and place on baking sheet. Bake 8-10 minutes or until golden brown then immediately press 1 Peanut Butter Penguin in the center of each cookie. Remove from baking sheet to cool.

Dulce Daisy Sugar Cookies

  • 1 cup butter softened
  • 1 ½ cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/34 cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • 36-48 Dulce Daisies

Preheat oven to 375°F and line baking sheet with parchment paper. In a large mixing bowl, cream butter and sugar until smooth then add egg and vanilla. Slowly add flour, baking soda and baking powder until well combined. Roll dough into 1-inch balls and place on baking sheet. Bake 8-10 minutes or until golden. Immediately press one Dulce Daisy in the center of each warm cookie. Remove from baking sheet and allow to fully cool.

What are you making this season? Share your favorites in the comments!

Rebekah Stefl is a Volunteer Support Coordinator at GSHPA.

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