Cookie Cupboard

Some Rules...

• You may NOT return cookies to the cupboard.
• Toffee-tastics and Smores may not be traded in for other flavors.
• Toffee-tastics and Smores are not available at Catherine's cupboard.
• You must have your Ebudde password when you go to the cookie cupboard. You cannot pick up cookies without it.
• You must pick up by the case only.
• Please place your cupboard order in Ebudde before you go to the cupboard.
• Orders should be placed no more than 48 hours before you wish to pick up at the cupboard.
• You may not pick up your initial order at a cupboard. If you did not place a pre-order, you must go to the council warehouse to do that.
• Cupboards *may* limit the number of cases per troop.
• Please remember to check the spreadsheet before you drive to any cupboard.  Hours can and do change on a daily basis.  In addition, check the "notes tab."  Many cupboards have special instructions and/or will tell you what they have in stock. Addresses for cupboards were sent via email and can be found when entering your order into Ebudde.  

https://docs.google.com/spreadsheets/d/1OHSVFUlGygHufCbMV5o44K-kEZmKiSynQYRzStSrCLo/edit?pli=1#gid=0

Storied Lives Seeks Volunteers

Service Opportunity for Seniors & Ambassadors! Storied Lives is a program formed to connect the generations by having young people write stories about the lives of the elderly in their community. We enable young people’s lives to benefit from the knowledge of the elderly and the lives of the elderly to be brightened and honored by the young.

We are currently recruiting for the Spring 2017 program to start on or about February 12. Contact Maddie O'Rourke for a timeline and application at: Maddie.orourke@yahoo.com

* This is an approved activity for CAS hours for students in the IB program at DMHS

ASU Badge Day for Juniors

Camp Basic

Camp B.A.S.I.C.

Brownie-Aged Skills and Interest Camping

April 1 - 2, 2017

WHO:   Brownie troops and any first-time campers, grades 2-5.
WHAT:  Learn how to camp and have fun!
WHERE:  Usury Mountain Park, north of Mesa.
WHEN:  Saturday April 1, 12 noon to Sunday April 2, 10am.
COST:   $37.

Activities include:  Fire Safety, Tents, Outdoor Cooking, SWAPS, Knife Safety, Knots, Leave No Trace, Songs, and more!

The cost includes all meals, snacks, lodging, training, SWAPS, crafts, and patch.

Camp B.A.S.I.C. is sponsored by Troop 2010 and is staffed by Cadette, Senior, and Ambassador Girl Scouts. Please contact Troop 2010 at gstrp2010@gmail.com with any questions.

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Camp B.A.S.I.C. 2017 -- Troop Registration
Registration is due February 6.

Late registration (if space is available) until March 1 : $47

Troop #: _______________________ Leader: ___________________________

Level: ___________ Grade: ________ Email: ____________________________

School: ________________________ Phone: ___________________________

TCC Trained Adult (levels 1+2): _________________________________________

First Aider: _________________________________________________________

(TCC levels 1+2 and First Aider are NOT required but are encouraged!)

Attendees: Girls _____ + Adults _____ = Total Participants ______

Male Adults are welcome, but please let us know so we can arrange separate sleeping areas.

Lodging: If you have your own tents please bring them; otherwise, they will be provided.

If you have your own tents: How many (total) people do they fit? ____________

Allergies: Please let us know of any allergies or dietary issues for any of the attendees:
____________________________________________________________________
____________________________________________________________________

Amount Due: Total Participants x $37 = __________

• Please make checks to Pima Neighborhood. Sorry, no refunds can be issued.
• Please attach a roster listing all attendees, emergency contacts, and age of girls.
• Send with payment to: Lee, c/o RSI, PO Box 22400, Tempe AZ 85285-2400.
• Please contact Troop 2010 at gstrp2010@gmail.com if you have any questions.

January Leader's Meeting Agenda

AGENDA

Gold Award -- Maddie

Discussion: Traveling with Girl Scouts (bring your questions and/or your expertise)

• Progression
• Paperwork
• Ideas: Girl-led!

MSE Report -- Susan Rees

Cookie Rally Wrap Up

Annual Meeting Delegates -- Diana

(need to know in the next two weeks if you're interested)

Cookie Distribution and Staffing -- Diana/Catherine

Cookie Cupboard Staffing -- Diana/Catherine
Troop Camp Certification 2 Opportunities -- Sandy/Lee

UPCOMING EVENTS 

Leader's social tonight at Goldie's at 8:15

**Dr. Doolittle -- February 18, 2 pm --- Diana, 2256 (SOLD OUT!)
TCC at Scottsdale Ranch Park -- February 25, 2017 -- Sandy 

Thinking Day -- February 26, 2017 -- Diana, 2256

Encampment -- March 17-19 -- Lee, 2010 

Camp Basic -- April 1-2 -- Lee, 2010

Father/Daughter Dance -- Kate, 1736

** Day Camp -- June 19-23, 2017 -- Diana, 2256

** Recruitment Activities

Recipes from Outdoor Cooking Day

No-Cook Cooking -- Fudge in a Bag
serves 6-8

3 oz cream cheese
1 lb powdered sugar
6 Tablespoons hot cocoa mix or 1/2 cup cocoa
2 Tbsp butter
2 1-gallon ziploc

Put all the ingredients in the ziploc, remove air as much as possible,
close completely.
Put one ziploc into the other one, remove air, zip shut.
Squish by hand until smooth -- usually takes about 15min.
Equipment:  spoons

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One Pot cooking-- Vegetarian chili
serves ~10
Prep 15 min, Cook 1 hour, Ready in 1 hr 15 min
** NOTE:  this is too spicy for little kids -- reduce chili powder to
1/8 cup or less! **

1 tablespoon olive oil
½  medium onion, chopped (use one third of 12 oz bag)
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped (chop in advance)
3 cloves garlic, chopped (or 1 tablespoon jarred minced garlic)
1 (7 ounce) can chopped green chile peppers, drained
3 (28 ounce) cans crushed peeled tomatoes
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained (rinse and drain in advance)
1 (15 ounce) can garbanzo beans, drained (rinse and drain in advance)
1 (15 ounce) can black beans, drained (rinse and drain in advance)
1 (15 ounce) can whole kernel corn


Directions
    Heat the olive oil in a large pot over medium heat. Stir in the
onion, and season with bay leaves, cumin, oregano, and salt. Cook and
stir until onion is tender, then mix in the celery, garlic, and green
chile peppers. Reduce heat to low, cover pot, and simmer 5 minutes.
    Mix the tomatoes into the pot. Season chili with chili powder and
pepper. Stir in the kidney beans, garbanzo beans, and black beans.
Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in
the corn, and continue cooking 5 minutes before serving.
Equipment:  big pot, stirring spoon, stove, propane, ladle, bowls, spoons


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Vagabond Stove cooking – Pancakes

Makes about 6 big pancakes

1 cups pancake Bisquick mix
2/3 cups milk
1 egg
water
1 bottle Syrup
Directions:  mix bisquick, milk, egg, and water, whisk until smooth.
Cover vagabond stove with foil, spray with cooking spray, then use
measuring cup to pour one pancake onto the foil.  Flip pancake to the
other side when bubbles emerge and solidify.  Carefully remove foil
and use as plate for eating.
Equipment:  Bowl, whisk, measuring cup for pouring, measuring cups.
Foil for cooking and eating, spray oil, spatulas, vagbond stoves,
optional:  small pie pan for holding coals

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Dutch Oven cooking-- Chicken Pot Pie

About 15 servings per dutch oven
** Note:  This recipe is very flexible -- we used leftover bok choy
and carrots from lunch and it was spectacular.  Can increase/decrease
potatoes and meat.  For vegetarians, change to cream of mushroom soup
and could add cooked tofu or other meatless patty.

Biscuit dough - 1 biscuit per small person
Chicken, cooked - ⅙ # per person
Cream of chicken soup -- 3 cans per oven
Potatoes, cubed finely  - ⅓ med potato per person
Onions - ½ per oven
Celery - ¼ stalk per oven
Garlic - a couple of cloves per oven
Frozen vegetables - peas, carrots, corn and beans (no broccoli!) - 1 lb per oven

Directions:  Prepare coals.  Carefully double-line dutch oven with
foil to prevent leaks.  Cut up vegetables, chicken, and potatoes
finely (they will cook better if they are small pieces).  Add
vegetables, chicken, potatoes, then pour soup over, then place
biscuits on top.  May want to add a little water if you're mostly
using frozen vegetables.  Cover, cook for about 30-45min until the
biscuits are done.  (If the vegetables and chicken are frozen the
cooking time will be longer!)

Equipment:  ovens, foil for lining, coals/fire equipment, serving
spoon, cutting board and sharp knives, dutch oven thermometer and lid
lifter, bowls, spoons

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Foil cooking -- Baked apples

apples
brown sugar (about 1/2 cup per ten apples)
butter (about 1/4 stick per ten apples)
cinnamon
optional:  red hots, caramels, grated ginger

Directions:  Core apple.  Place one apple in center of foil.  Stuff
the middle with brown sugar.  Add a small pat of butter on top.
Sprinkle with cinnamon, add red hots/caramels if desired.  Carefully
fold foil so apple is in a pouch and does not leak; create small
"handle" on top to make it easier to grab out of the coals.  Write
name with sharpie on top.  Place directly on HOT coals; depending on
temperature they will take about 30 minutes (listen and smell to tell
when they're done--when the apple gets soft they're definitely done
but they're still good even if they're a bit crunchy).

Equipment:  Apple corer, cutting board, 1 sq ft foil per apple, table
knife for butter, spoon for sugar, coals and fire equipment, tongs,
sharpies, spoons to eat with

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Stick cooking -- Cinnamon rolls on a stick
1 crescent roll per person
sugar (1 - 1.5 tsp per person)
cinnamon

PREP:  premix cinnamon and sugar
Directions:  Wrap end of stick with foil.  Wrap crescent roll around
stick (squish to make sure it's all connected and one piece).  Turn
slowly over coals until it is baked and brown.  Carefully remove from
stick and sprinkle cinnamon sugar in the middle.

Equipment:  1 dowel per person, foil <1sq ft foil per stick,  small
bowl for sugar, 2 spoons, coals and fire equipment, napkins

All About Healthy Living Program

The state’s largest locally-owned health insurer, Blue Cross Blue Shield of Arizona (BCBSAZ), is working with Girl Scouts–Arizona Cactus- Pine Council (GSACPC) to develop a special patch for girls that focuses on healthy living. The patch – available to all local Girl Scouts, from Daisies to Ambassadors – teaches the girls about several important aspects of wellness, including fitness, community, friendship, career and general health.

The All About Healthy Living patch is a one-of-a-kind collaboration and will be unveiled during GSACPC’s World Thinking Day event on Saturday, Feb. 20. This patch program is the most comprehensive of its kind, providing progressive, age-appropriate, hands-on learning opportunities for girls from K to 12. It also incorporates a spectrum of activities focusing on key aspects of wellness with more than 70 local community organizations around the state.

“This joint effort with the Girl Scouts is another way BCBSAZ is reaching Arizona youth about the importance of forming lifelong health and wellness habits. The program has the ability to impact more than 20,000 Girl Scouts from Maricopa County to the Navajo Nation,” said Jennifer Kaufman, vice president of marketing at BCBSAZ.

A Girl Scout will receive the All About Healthy Living patch when she participates in World Thinking Day and then must successfully complete an activity in each of the five wellness categories to earn a “rocker” for that category. Once earned, these “rockers” are placed around the outside of the All About Healthy Living patch. The five “rocker” categories are fitness, friends, community, future and health.

“This collaboration is not only good for our community but offers value for all of our Girl Scouts,” said Tamara Woodbury, chief executive officer at GSACPC. “The All About Healthy Living patch will help our Girl Scouts discover, connect and take action around the issue of healthy living. It’s an engaging model designed to inspire a culture of health and wellness for our girls.”

This Girl Scout initiative is one of many community efforts that BCBSAZ supports under its Nourishing Arizona program. Through the Nourishing Arizona program, BCBSAZ educates communities across the state about making better food choices and preventing chronic health conditions. Helping Arizona families build active lifestyles and form lifelong healthy habits remains a significant focus for the not-for-profit company. 

For more information on how to earn the rockers: http://www.girlscoutsaz.org/content/dam/girlscoutsaz/documents/councils-own/all-about-healthy-living-program-guide.pdf