Heartland Cuisine: Girl Scout troop 42203

By Plainsman Staff
Posted 3/6/24

Girl Scout troop advertises cookies with a recipe page

This item is available in full to subscribers.

Please log in to continue

Log in

Heartland Cuisine: Girl Scout troop 42203


Troop 42203 is not your ordinary Girl Scout troop. With a love for adventure and a thirst for knowledge, this group of spirited young girls is redefining what it means to be Girl Scouts.

Situated in the heart of a community that cherishes outdoor exploration, Troop 42203 has embraced camping as one of its core activities, fostering a deep appreciation for nature among its members.

Led by their dedicated troop leaders, Troop 42203 has embarked on numerous exciting adventures throughout the year, all in pursuit of badges that challenge their skills and broaden their horizons.

This year alone, the troop had the unique opportunity to visit North Dakota State University (NDSU) for an Engineering badge workshop. From designing bridges to exploring the principles of physics, the girls delved into the world of engineering with enthusiasm and curiosity.

But their learning doesn’t stop there. Troop 42203 also traveled to Sioux Falls for Cookie University, where they honed their entrepreneurial skills and learned the ins and outs of managing a successful cookie-selling campaign. Armed with business savvy and determination, these girls are not just selling cookies; they’re gaining valuable life skills that will serve them well into the future.

Looking ahead, Troop 42203 is gearing up for its next big adventure — a lock-in at Vicki Dant’s Classroom in Iroquois. With sleeping bags and flashlights in hand the troop is anticipating a night filled with games, laughter, and unforgettable memories.

But it’s not all fun and games for Troop 42203. As dedicated members of the Girl Scout community, these girls are committed to making a difference in the world around them. From selling Girl Scout cookies to volunteering at community events like the Elk’s pancake feed on March 10, they embody the spirit of service and citizenship that defines the Girl Scout movement.

So, if you happen to spot a group of enthusiastic young girls clad in their green sashes, don’t be surprised if it’s Troop 42203. With a passion for camping, a thirst for knowledge, and a heart full of kindness, these girls are on a journey of self-discovery and empowerment, one badge at a time.

Girl Scout Cookie Fudge
Submitted by Evie Gronewold

12 ounces milk chocolate chips
14-ounce can sweetened condensed milk
10 Girl Scout Cookies any flavor, divided and coarsely chopped
1 Tablespoon vanilla
1 Tablespoon butter, softened

Line an 8-inch square pan with foil, with ends of foil extending over sides. Lightly butter foil.

In a small saucepan over medium low heat, melt the milk chocolate and sweetened condensed milk. Stir continuously. Once melted, remove from heat and stir in vanilla and 8 of the coarsely chopped Girl Scout cookies.

Spread into prepared pan. Top with remaining chopped Girl Scout Cookies. Refrigerate for 2 hours. Use foil handles to lift fudge from the pan. Remove foil and cut into 1-inch square pieces.

Tagalong Cookie Dough Dip
Submitted by Layne Hofer

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup all purpose flour
1 teaspoon vanilla extract
1/4 cup creamy peanut butter

1 cup mini chocolate chips

Cream together the butter and the sugar until smooth.

Mix in the flour until smooth. Then cream in the peanut butter and vanilla.

Gently stir in the chocolate chips.

Peanut Butter Cookie Waffle Ice Cream Sandwiches
Submitted by Kolee Dant

2 1/2 cups “just add water” pancake mix
2 large egg whites, whisked to medium peaks 
Nonstick cooking spray
2 cups chopped Do-si-dos®
1 quart chocolate ice cream, softened 
Chopped unsalted peanuts, for garnish 

Preheat a square waffle iron.

In a large bowl, add the pancake mix and just enough water to make the batter slightly stiffer than pancake batter. Gently fold in the egg whites.

Spray the bottom and top of the waffle iron with cooking spray and immediately pour half of the batter onto the iron, starting at the center and moving to the edges. Spread the batter to the edges and sprinkle on about half of the chopped cookies, then close the iron without pressing too hard.

Cook until the top is golden and a peek beneath reveals a golden crust as well, about 7 minutes; remove to a wire rack to cool completely. Spray the iron again and repeat with the remaining batter and cookies. When cooled, separate the waffle sections into 4 pieces.

Make the sandwiches by scooping ice cream onto one waffle square, then pressing another waffle square on top. Cut the sandwiches in half and press each edge into the chopped peanuts. If the ice cream is too soft, freeze the sandwiches until set. Eat right away or wrap in plastic and store in the freezer.

Neapolitan Ice Cream Sandwiches
Submitted by Avery Mulder

40 Girl Scout shortbread cookies (1 box of shortbread cookies)
1.5 cups strawberry ice cream
8 ounces dark chocolate

Lay out half your cookies on a sheet pan.

Scoop a Tablespoon of ice cream onto each cookie.

Top the ice cream with another cookie. Place the sheet pan in the freezer for 10 minutes.

Melt your chocolate over a double boil. Remove the sheet pan from the freezer. Dip half of the ice cream sandwiches into the chocolate, place the sandwiches on a parchment lined sheet pan.

Place them back into the freezer for 5 minutes until the chocolate has set. Keep the sandwiches in the freezer up to four days.

Thin Mint Cupcakes
Submitted by Quinn Pell

Chocolate Cake:
1 box devil’s food cake mix
3 eggs
1/2 cup butter melted and slightly cooled (or oil)
1 cup buttermilk or milk
1/2 cup sour cream or plain yogurt
2 teaspoon vanilla extract

Preheat oven to 350 degrees F and line pans with cupcake liners.

Sift cake mix into a small bowl and set aside. In a large bowl, combine eggs, butter, milk sour cream and vanilla extract until smooth. Stir in cake mix. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean. Let cool.

Thin Mint Frosting:
1 cup butter, softened (not melted)
1/3 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1/4 cup milk or sour cream
10 Thin Mint cookies finely crushed*
2 1/2 to 3 1/2 cups powdered sugar
Extra Thin Mints for decoration

*I crush my cookies and then put through a sifter. I only use what falls through! This way, when I pipe my cupcakes the piping tip doesn’t get clogged

Beat butter for 2 minutes. Add cocoa powder, vanilla extract, peppermint extract and milk and beat again. Add crushed cookies (see note above) and slowly add in powdered sugar until you reach your desired consistency. Pipe onto cooled cupcakes and top with sprinkles and extra cookies!