Razzle Dazzle Carrot Cinna-Spin Cupcakes

Cake:
1 18-oz. box carrot cake mix
1/2 cup orange juice
1/2 cup vegetable oil
4 eggs
1 8-oz. can crushed pineapple in juice, undrained
16 Cinna-Spins Girl Scout Cookies, coarsely crumbled
1/2 cup sweetened flaked coconut

Frosting:
1/2 cup butter or margarine, softened
1 12-oz. package cream cheese, softened
1 16-oz. package powdered sugar
1 1/2 tsp. vanilla extract
1 tube orange decorating gel or icing
Flaked coconut tinted with green food coloring
24 Cinna-Spins, crumbled

Preheat oven to 350 degrees. Line cupcake pans with paper baking cups. In large bowl, beat cake mix, orange juice, oil, eggs and pineapple on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in Cinna-Spins crumbles and coconut. Fill each cup 2/3 full (an ice cream scoop works well!). Bake 16 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely.

To make frosting, beat butter and cream cheese at medium speed with a mixer until creamy. Add powdered sugar and vanilla; beat at low speed to combine. Beat on high speed 10 seconds or until smooth. Spread about 2 tablespoons frosting on top of each cupcake. Sprinkle Cinna-Spins crumbles on top of frosting. With orange decorating gel make zig zag carrot design in center of each cupcake. Sprinkle green colored coconut at top of each carrot. Store in refrigerator.

Makes 24 cupcakes

Fudgy Peanut Butter Pattie Balls

1 1/2 boxes (24 cookies) Girl Scout Peanut Butter Patties
3 tablespoons butter or margarine, melted
2/3 cup salted peanuts, finely chopped

Place cookies in food processor or blender; process until fine crumbs. Combine crumbs and butter; mix until well blended. Roll mixture into 1-inch balls. Place peanuts in small narrow bowl. Roll each ball in peanuts, gently pressing peanuts into balls. Store in covered container in refrigerator until ready to serve.

Makes about 28 (depending upon size)

Tasty Lemon Double-Dipped Strawberries

1 cup (8 oz.) white chocolate morsels
1 tablespoon shortening
1 pint medium strawberries, rinsed and well dried
6 Lemonades Girl Scout Cookies, coarsely crushed

Melt white chocolate morsels and shortening in microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute. Stir just until morsels are melted. If necessary, microwave at additional 10-second intervals and stir until melted. Dip strawberries into melted chocolate; roll in crushed cookies. Place on wax paper-lined plate: refrigerate until set. Store in refrigerator no longer than 24 hours.

Kitchen Tip: Strawberries should be dried very well. Pat with paper towel before dipping to remove excess moisture.

Makes 1 pint of strawberries

Homemade Thin Mint Ice Cream

3 quarts whole milk
2 cans sweetened condensed milk
1 cup sugar
1 pkg. white chocolate instant pudding
3/4 tube of Thin Mint Cookies
Rock salt
Ice

Mix all ingredients but salt and ice. Put into the container and close it tightly.  Put this container into a larger one and add a mixture of ice and salt in layers.  Turn it, shake, rattle, or roll it until ice cream is frozen. Quit and let it sit for a few minutes to freeze up completely. Then enjoy.

Recipe can be made in ice cream maker, two Ziplocs (1 quart and 1 gallon), or two coffee cans (1 1-lb. can and 1 3-lb. can.

Makes one recipe for ice cream maker, three recipes for Ziplocs, or two recipes for the coffee cans.

Shortbread Frozen Sandwiches

1 quart sherbet, frozen yogurt or ice cream softened
Girl Scout Shortbread Cookies (2 per sandwich)
1 empty 6 oz. juice can

Fill juice can with softened sherbet, frozen yogurt or ice cream and refreeze. Remove the end of the juice can and push frozen sherbet, yogurt or ice cream out and slice into 1/4 inch rounds. Sandwich each slice between two Shortbread cookies. Store in freezer.

Makes as many as you like!