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Sweeter the second time

Leftover Girl Scout cookies can be ingredients for something unique

Girl Scout/Brownie makeover cookies are so rich they are best eaten in moderation.
Girl Scout/Brownie makeover cookies are so rich they are best eaten in moderation.

While surfing the Internet this week, I found something totally new to me: instructions and ingredients for making cookies with cookies. There are so many kinds of cookies in this world that this was bound to happen. Have we run out of cookie ingredients?

When I scanned the trusty Betty Crocker website I found that someone had sent some recipes to use up all those Girl Scout cookies “that are still hanging around.”

You are talking about an American tradition. I can’t buy enough Girl Scout cookies to last until supper. And if there are any left at bedtime, I take care of those in the middle of the night, when I wake up hungry.

As if the original ingredients in the cookies are not sweet enough, the Girl Scout/Brownie makeovers are even richer. But the photo of the makeover cookie I saw was so sinfully tempting that I can’t get it out of my head. These cookies looked so delicious that I am almost afraid to have them in my house. The makeover cookies, featuring a combination of rich chocolate and creamy peanut butter, are easy to make and fun to share.

Don’t blame me if you make yourself sick on these ingredients.

Girl Scout/Brownie makeover cookies

1 box of Duncan Hines Chewy Fudge Premium Brownie Mix or Duncan Hines Milk Chocolate Premium Brownie Mix

¼ cup sugar

¼ cup of butter

4 ounces of softened cream cheese

1 egg

Peanut butter frosting:

1 cup powdered sugar

1 cup peanut butter

Heat oven to 350 degrees. In medium-size bowl, beat brownie mix, softened butter, softened cream cheese and egg. Mix either by hand or with a mixer.

Roll 1 tablespoon of dough into balls and place on lightly greased or parchment-lined cookie sheets about 2 inches apart. This should make 2 ½ dozen cookies.

In a small bowl, mix together powdered sugar and peanut butter and roll into small balls using about 1 teaspoon of batter. Press peanut butter balls into surface of uncooked brownie cookies and slightly flatten cookie. Bake for 12 minutes or until edges are set. Cookies may appear slightly undercooked, but do not overbake. Cool on cookie sheets for about 3 minutes and transfer to wire rack.

If desired, place 6 tablespoons of frosting into a microwave-safe container and melt for about 30 seconds; drizzle melted chocolate over top of cookie. Cool.

Tip of the week: For easy cleanup, place wax paper or parchment paper under wire rack – then drizzle the frosting on cookies.

Now that we are on a sugar roll, here’s another sweet recipe. 

upside-down cakes

1 tablespoon butter or margarine, melted

1 tablespoon light corn syrup

2 tablespoons light-brown sugar

2 slices pineapple, well drained (from 8-ounce can)

2 maraschino cherries, well drained

2 Pillsbury Grands! Frozen Buttermilk Biscuits (from 25-ounce bag)

Whipped topping, if desired

Heat oven to 375 degrees. Spray 2 (6-ounce) custard cups with cooking spray.

In small bowl, mix butter, corn syrup and brown sugar; divide evenly between custard cups. Place 1 pineapple slice and 1 cherry into each custard cup; top each with 1 biscuit. Place custard cups on cookie sheet.

Bake 25 to 30 minutes or until deep golden brown; cool 1 minute. Turn upside down onto serving plates; remove custard cups. Serve warm with whipped topping.

Tip of the week: Be sure to remove the cakes from the custard cups just a minute after baking so that the cakes don’t stick.  

This is an ice cream drink:

Simply blend vanilla ice cream and crushed cookies (Thin Mints work well) in the blender. Top with whipped cream and more crushed cookies.

Chocolate-glazed pudding bars

1 cup white sugar

1 cup light corn syrup

2 cups peanut butter

3 cups Rice Krispies

3 cups cornflakes

½ cup butter

2 cups powdered sugar

2 packages instant vanilla pudding

¼ cup milk

1 (12-ounce) package chocolate chips

½ cup butter

Line 15-by-10-inch baking sheet with foil. In large saucepan, combine white sugar and corn syrup; cook and stir until bubbly around edge. Cook and stir for 1 minute more. Remove from heat. Stir in peanut butter until melted. Using a wooden spoon, stir together mixture and cereals in a large bowl. Press mixture into the bottom of pan.

In a medium saucepan, heat the 3⁄4 cup butter over low heat until melted. Stir in powdered sugar, pudding mixes and milk. Spread pudding mixture over cereal mixture.

Frosting: In a small saucepan, cook and stir chocolate and the ¼ cup butter over low heat until melted. Spread frosting over pudding mixture. Cover loosely and chill about 1 hour or until set.

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