Resurrection Rolls

Crescent Rolls
Melted Butter
Large Marshmallows
Cinnamon
Sugar

Oven at 350.

Give each child a triangle of a crescent roll. This represents the cloth that Jesus was wrapped in.

Read Matthew 27:57-61

Give each child a marshmallow. This represents Jesus.
Have the child dip the marshmallow in the melted butter. This represents the oils of Jesus' embalming.
Now dip the buttered marshmallow in the cinnamon sugar mixture. This represents the spices used to anoint the body.
Wrap the coated marshmallow tightly in the crescent roll. (Bring up the sides to completely seal the marshmallow.) This represents wrapping Jesus' body after death.
Place in the over for 10-12 minutes. (This represents the tomb).
Let the rolls cool slightly. When the children open their rolls they will discover Jesus is no longer there-HE IS RISEN!

Vegetarian Potato and Cauliflower Burritos

1 jar of salsa verde (I liked Trader Joes)
1 Tbs oil
1/2 tsp oregano
1 small onion halved and sliced
3 cups cauliflower florets
1 medium Yukon Gold or russet potato cut into 1/4 inch cubes
3 Tbs chopped cilantro
4 8-inch flour tortillas
1 cup cooked brown rice
1 cup shredded cheese

Heat oil in skillet. Saute onion and oregano about 2 minutes. Stir in cauliflower, potato and salsa verde. Cover and simmer 10 minutes. Uncover and simmer 5 minutes more until cauliflower and potato are tender. Stir in cilantro. Divide cauliflower mixture among tortillas. Top with rice and cheese.

Amazing Whole Wheat Cocolate Chip Cookies

3 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
2 sticks butter (if cold cut into 1/2 inch pieces)
1 cup dark brown sugar
1 cup sugar
2 large eggs
2 tsp vanilla extract
8oz chocolate, cut into chunks

Oven at 350. Line 2 baking sheets with parchment paper.

Sift dry ingredients together. In a large bowl, cream butter and sugars together until thoroughly blended, about 2 minutes. Add eggs, one at a time, mixing each one until it's incorporated. Mix in vanilla. Add in flour mixture and blend on low speed until barely combined about 30 seconds. Add chocolate chips. Mix on low speed until chocolate is evenly combined. Scoop mounds of dough (about 3 Tbs each) onto the cookie sheet, 3 inches apart about 6 to a sheet. Bake cookies for 16-20 minutes until evenly darker brown.

Easy Pizza Sauce

1 (6 ounce) can tomato paste
1/2 cups water (adding more if necessary to achieve thickness you desire)
1/3 cup extra virgin olive oil
2 cloves garlic, minced
salt to taste
ground black pepper to taste
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/2 teaspoon dried rosemary, crushed

Mix together all ingredients. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Chili-Lime Barley and Vegetable Salad

1 ½ cup dried barley
¾ tsp salt
4 tsp olive oil
1 red bell pepper, chopped
1 red onion, diced
3 garlic cloves, minced
1 ½ c corn
2 tsp chili powder
¼ cup lime juice (lemon will work fine too)
½ tsp black pepper
1 cup crumbled feta cheese

Cook barley according to packaged directions, using ¼ teaspoon of salt in water. Drain well.
In a large skillet, heat 2 tsp oil over medium heat. Add pepper, onion and garlic. Cook until the pepper is crisp tender, about 5 minutes. Add corn and chili powder. Increase heat to medium high and cook until corn is piping hot, about 5 minutes.
In a large bowl, mix together remaining salt, lime juice and black pepper. Add barley, sautéed vegetables, and remaining 2 tsp oil and toss to combine. Add cheese and toss gently. Serve at room temp or slightly chilled.

Raspberry Almond Pizza

1 lb pizza dough
¼ cup raspberry jam
1/3 cup cream cheese
3 tablespoons confectioners’ sugar
½ teaspoon vanilla
Raspberries, sliced almonds and confectioner’s sugar for topping

Oven at 450. Roll out pizza dough into a 12” round. Brush with melted butter and sprinkle with sugar. Bake on a hot baking sheet until golden, about 8 minutes. Brush with the raspberry jam and bake 2 more minutes. Cool slightly. Meanwhile, beat the cream cheese, powdered sugar and vanilla together. Spread over the pizza and top with additional raspberries, toasted almonds and confectioners’ sugar.

Lemony Sour Cream Muffins

2 cups flour
2/3 cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 lemon, zested and juiced
¾ cup sour cream
2 eggs
1 teaspoon vanilla
1 stick butter, melted

Oven at 350. Whisk dry ingredients together, including lemon zest. In another bowl, mix wet ingredients together, including lemon juice. Pour wet into dry stir until just moistened. Spoon into muffin cups and bake 18-20 minutes.

S'More Brownies

10 full graham crackers, broken in half (20 squares), divided
3/4 cup butter or margarine
4 squares semi-sweet baking squares
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
2 cups mini marshmallows
2 full sized Hershey Bars, broken into chunks

Oven at 350°F.

Line 13x9-inch pan with foil; spray with cooking spray. Place 15 grahams in pan, with sides overlapping slightly. Break remaining grahams into pieces.

Microwave butter and chocolate squares in large microwaveable bowl on high 1 min.; stir and continue to microwave at 30 second intervals and stir until chocolate is completely melted. Let cool slightly. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

BAKE 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved, broken, graham pieces gently into marshmallows. Cool. Use foil to lift brownies from pan before cutting to serve.

Four Cheese Pasta Florentine

3 cups uncooked pasta
1 pkg. (10 oz.) frozen chopped spinach
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup Cottage Cheese
2 eggs
1 pkg (8 oz) Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1 teaspoon salt

Oven at 375ºF.

Cook pasta as directed on package. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese and salt; stir until melted. Stir in cottage cheese and eggs until well blended.

Drain pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.

Bake 25 min. or until center is set.

Creamy Baked Pasta

4 cups pasta, uncooked
1 jar (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
4 oz (1/2of 8-oz. pkg.) Cream Cheese, cubed
3/4 cup sour Cream
1 pkg. (8 oz.) Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese

Oven at 375ºF.

Cook pasta as directed on package. Remove from pot; drain. Meanwhile, in a large pan, add marinara sauce, tomatoes and cream cheese; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

Bake 20 min. or until heated through.

Coconut Drop Cookies (Vegan)

1-1/2 cups coconut flakes
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/3 cup light agave or maple syrup
1/4 cup non-hydrogenated margarine, melted (butter is perfectly fine here if you don't mind using animal products)

Oven at 350 degrees.

Line a baking sheet with parchment paper. In a large, dry skillet over medium heat, add coconut and stir constantly until flakes are golden brown. Immediately place in a large bowl, and allow to cool completely. Once coconut has cooled, whisk in flour, baking powder, and salt.

In a medium bowl, combine sugar, syrup, and margarine or butter. Stir well, then add wet mixture into the dry mixture. Mix until just combined, being careful not to over-beat. Use a 3-ounce ice cream scoop to portion out cookies, and place at least 1-1/2 inches apart on prepared baking sheet, fitting about nine cookies on one sheet.

Bake for 10 to 12 minutes, until barely browned around the edges and no longer shiny on top. Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

**Note-I was pretty nervous these wouldn't turn out but they turned out just great! They are quite tasty and easily the easiest cookies I've ever made. It took me about 5 minutes max to make these and the best part is it only makes 9-10 large cookies so you are done baking one time in the oven. Try them out!

Peanut Butter Oatmeal Cookies (Vegan)

2 cups all-purpose flour
2 cups rolled oats
2 teaspoons baking powder
1 teaspoon salt
3/4 cup canola oil
3/4 cup natural crunchy peanut butter [I used smooth peanut butter because I just can't stand the chunky kind!)
1 cup granulated sugar
1 cup brown sugar
1/2 cup vanilla soy milk (Or vanilla almond milk)
2 teaspoons vanilla extract

Oven at 350°F. Lightly grease two cookie sheets.

Toss together the flour, oats, baking powder, and salt in a medium mixing bowl. In a large mixing bowl, mix together the oil, peanut butter, sugars, soy milk, and vanilla. Add the dry ingredients to the wet and mix. The dough should be very difficult and moist. Using about a 2 tablespoon cookie dough/ice cream scoop, scoop dough onto sheet, flatten some with your hand. You should have about 9 cookies to a sheet. Bake for 12-15 minutes until cookies have puffed a bit and are lightly browned. Allow to cool for ten minutes (Or until firm enough to transfer) before moving off the cookie sheet.
This recipe make about 2 dozen huge cookies!

**Note-Although this is a vegan recipe, these cookies are amazing! They are very tasty and stayed chewy for the week it took our little family to eat them all. I even felt good giving them to my kids as a snack since they had natural peanut butter and oats in them!

Now or Later Ginger Molassas Cookies

1 ½ c butter (3 sticks)
1 ½ c packed brown sugar
½ c molasses
2 tablespoons of freshly grated ginger
2 eggs
4 c flour
1 T baking soda

If making now, Oven at 350
Cream butter, sugar, molasses, ginger and eggs in a large bowl. Add flour and baking soda. Mix well. Refrigerate dough 1 hour until firm enough to handle. Roll dough into 1-inch balls. If freezing, place on a rimmed baking sheet and freeze 30 minutes. Transfer to freezer bag. If making now, follow directions below for thawed cookie dough.

To make one dozen cookies

1. Thaw in the fridge or bake from frozen.
2. Oven at 350.
3. Place cookies on ungreased baking sheet. Bake 15-17 minutes if frozen, 12-14 minutes if thawed.
Cool in baking sheet 2 minutes then transfer to cooling rack.

**Note-I made these for Christmas cookies and the ability to freeze them was so nice. I made up the batch a few days before I wanted to bake them, froze them and the day I needed them just popped 'em on the sheet and baked. No work involved. Very handy to have on hand in the freezer!

White Chip Cookies

3 cups all-purpose flour
2 teaspoons baking soda
2 cups packed brown sugar
2 sticks butter, softened
2 large eggs
1 teaspoon maple flavoring (If you have it, otherwise use 2 teaspoons vanilla)
1 teaspoon vanilla extract
1 (12-ounce) package white chocolate chips
1/2 cup chopped pecans

Combine flour and baking soda in a medium bowl. Beat brown sugar, vegetable shortening, butter, eggs, maple flavoring and vanilla extract in a large mixing bowl until creamy. Gradually beat in flour mixture. Stir in morsels and chopped pecans. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 350°F (175°C) oven for 9 to 12 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 60 cookies.

**Note-these are probably not much different than traditional chocolate chip cookies, but with white chips and pecans which makes for a pleasant surprise.
**Note-these have tons of chips in every bite, so if you wanted, you could easily halve the amount of chips.