Resurrection Rolls - Letter "R"

It's empty!

Up from the grave He arose,
With a mighty triumph o’er His foes,
He arose a Victor from the dark domain,
And He lives forever, with His saints to reign.
He arose! He arose!
Hallelujah! Christ arose!

so delicious!

Recipe and Instructions for Easter Rolls that tell the true meaning of Easter, which is the death and resurrection of our Lord Jesus Christ!

Ingredients needed:
Crescent rolls
Melted butter
Large Marshmallows
Cinnamon
Sugar
Preheat Oven to 350 degrees
Give each child one triangle of crescent rolls.
Explain that the crescent roll represents the cloth that Jesus was wrapped in.
Read Matthew 27: 57-61

1. Give each child a marshmallow.
This represents Jesus.

2. Have him/her dip the marshmallow in melted butter.
This represents the oils of embalming.

3. Now dip the buttered marshmallow in the cinnamon and sugar.
This represents the spices used to anoint the body.

4. Then wrap up the coated marshmallow tightly in the crescent roll (not like a typical crescent roll up, but bring the sides up and seal the marshmallow inside.)
This represents the wrapping of Jesus' body after death.

5. Place all in a 350 degree oven for 10-12 minutes.
The oven represents the tomb--while you are waiting for the rolls to bake, read Matthew 27:62-66.

6. Remove rolls from oven and let them cool slightly.
Now the children can then open their rolls (cloths) and discover that Jesus is no longer there! HE IS RISEN!!!!
(The marshmallow melts and the crescent roll is puffed up, but empty.)

~ Now read Matthew 28:1-10

Enjoy your warm rolls as you rejoice at the good news of Easter!

*Recipe found on Cowboys-4-Christ's Facebook page

Gingerbread Cookies - Letter "G"

I found this recipe from a book: Cookie Fun by: Judith Hoffman Corwin

"Everyone loves these charming gingerbread cookies and they have been a long-time tradition at holidays. In fourteenth-century Europe they were baked and sold at carnivals. Later at holiday time in the Scandinavian countries they were baked and beautifully decorated with white sugar icing. The early American settlers even brought their recipes for gingerbread cookies with them to be enjoyed in their new home." - Cookie Fun

Ingredients:

1 1/2 sticks butter, softened

1/2 c. sugar

1 egg yolk

2 1/2 tbsp. corn syrup

2 c. flour

1 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

2 tsp. ground ginger

extra flour to roll out the dough

extra butter to grease the cookie sheet

1/4 c. confectioner's (powdered) sugar

a few raisins for eyes, optional (We used M&Ms)

some gel decorating icing

wax paper

cookie cutters

Directions:

1. Combine the butter and sugar. Add the egg yolk and corn syrup. Continue stirring until mixture is completely blended.

2. Add the flour, baking soda, salt, cinnamon and ginger. Stir well. You will now have a stiff dough. Wrap the dough in wax paper and chill for several hours. If you do not want to use all the dough at once, you can leave some in the refrigerator for another day.

3. Roll the dough to 1/4" thickness on a lightly floured surface. 

4. Bake at 350 degrees for about 15 minutes.

So delicious!!

X-ray vision Cookies - Letter "X"

These are called "X-ray vision cookies" because they contain carrots, which contain beta-carotene, that help with vision. Does it help with night vision? I don't know but it is a cute name for cookies:) And what other recipe can we make for letter "X"??:) The cookies turned out very delicious! The original recipe calls for 1 cup of chocolate chips but I actually put in 2 cups. :) I want to make these again soon!!!

Ingredients:

2 eggs
1 cup brown sugar, packed
1/3 cup nonfat milk
1/3 cup canola oil
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups semi-sweet chocolate chips
1 cup quick-cooking oat
1 cup carrot, grated
1 cup raisins

Directions:
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, beat eggs, brown sugar, milk and oil.
3. Combine the flour, baking powder, salt, cinnamon, baking soda and nutmeg; add to the egg mixture and mix well. Stir in the chips, oats, carrots and raisins.
4. Drop by heaping teaspoonfuls onto baking sheets coated with nonstick cooking spray; flatten slightly.
5. Bake for 10-13 minutes or until golden brown; remove to wire racks to cool.

Read more at: http://www.food.com/recipe/x-ray-vision-chocolate-chip-cookies-251162?oc=linkback

Cranberry Salad

DELICIOUS!!!!


This dish can be served mixed up in a serving bowl, as seen above, or in it's original shape (picture below).



I was extremely pleased with how this salad turned out for our Thanksgiving feast at work. I'm posting the recipe right away because several friends at work have requested the recipe.

Cranberry Salad

2 (3 oz.) boxes raspberry Jell-O
2 (16 oz.) cans whole-berry cranberry sauce
2 Granny Smith apples, peeled and diced
2 (16 oz.) mandarin oranges, drained
1 & 1/2 c. pecans
1/8 tsp. cinnamon
dash ground cloves

1. Prepare gelatin according to package directions in a baking dish.

2. Stir cranberries, apples, oranges, pecans, cinnamon, and cloves into the gelatin mixture.

3. Refrigerate overnight or until firm.

*I adapted this recipe from one similar in Family Circle magazine March 2009.

Cinnamon Muffins

Cinnamon Muffins
My friend Jamie Palmer Wise found this great recipe in Under the Magnolias: A Tasteful Tour of Athens. Thanks Jamie, once again, for sharing a delicious recipe that you found!

Ingredients:
* 1 1/2 sticks butter, softened
* 1 1/2 c. sugar
* 3 eggs
* 2 1/4 c. self-rising flour
* 1 tbsp. cinnamon
* 3/4 c. milk
* 3/4 c. pecans (or raisins)

Directions:
* Preheat oven to 350
* Cream butter & sugar (until there are no lumps). Beat in eggs, one at a time. Add flour & cinnamon alternately with milk, mixing well after each addition. Stir in pecans (or raisins). Spoon into greased muffin tins. Bake for 20 to 25 minutes. Yields 20 muffins.

Bran Muffins

Bran Muffins
by: Barbara Jackson & Jamie Wise

These turned out great! I love the texture! Don't leave out the pecans because I feel that is the key ingredient--oh SO GOOD! Thank you, Jamie and Barbara for sharing this delicious recipe!

Ingredients:
* half of a 20 oz. box Raisin Bran cereal
* 2 c. buttermilk
* 1 1/4 c. brown sugar
* 2 1/2 c. plain whole wheat flour
* 2 1/2 tsp. soda
* 1 tsp. salt
* 1/2 c. cooking oil
* 2 large eggs
* 1 tsp. cinnamon
* 1/2 tsp. cloves
* 3/4 c. pecans
* 1 c. raisins

Directions:
* Combine the following: Sugar, oil, eggs – then the buttermilk. Next mix this mixture with all dry ingredients. Beat well with mixer. Add nuts and raisins. Spray muffin tin.
* Bake at 350 degrees for 15-20 minutes depending on size of muffins.

*freeze well

Eggnog Cookies and Cupcakes

Eggnog Cookies and Cupcakes

Recipe found on www.babycenter.com "Cookies for Santa"



Ingredients
Cookies & Cupcakes:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (I used ground cloves instead)
3/4 cup butter, softened
1 1/4 cups white sugar
3/4 cup eggnog
1 teaspoon vanilla extract
2 egg yolks

Icing:
1 1/2 cups confectioners' sugar
3 tablespoons eggnog
Optional: 1 to 2 teaspoons of spiced rum or rum extract (I did not use.)

Preparations
1. Preheat oven to 300 degrees F (150 degrees C).

2. Combine flour, baking powder, cinnamon and nutmeg.

3. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.

4. Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. (If consistency is hard to work with, cool dough first in refrigerator.) Bake 16 to 24 minutes or until edges start turning light brown. Allow cookies to cool on baking sheet for 5 minutes before moving to a wire rack to cool completely.

5. To prepare the icing, put the confectioners' sugar in a small bowl. Stir in the remaining eggnog one tablespoon at a time (and the rum or rum extract, if opted for) until the desired consistency is reached. Spread onto cooled cookies and sprinkle tops very lightly -- adding too much will overpower the taste -- with nutmeg.

6. Let icing harden. Serve and enjoy!

Pumpkin Cheesecake

Pumpkin Cheesecake
by: Paula Deen, 2007

I made this cheesecake this Thanksgiving for the second time! Last year in Macedonia was my first time making it and I was so pleased! It is incredibly delicious!! This is now a traditional recipe that I want to have every Thanksgiving on the menu.

Ingredients
Crust:

* 1 3/4 cups graham cracker crumbs
* 3 tablespoons light brown sugar
* 1/2 teaspoon ground cinnamon
* 1 stick melted salted butter
*

Filling:

* 3 (8-ounce) packages cream cheese, at room temperature
* 1 (15-ounce) can pureed pumpkin
* 3 eggs plus 1 egg yolk
* 1/4 cup sour cream
* 1 1/2 cups sugar
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon fresh ground nutmeg (optional)
* 1/8 teaspoon ground cloves
* 2 tablespoon all-purpose flour
* 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Pancakes

Here's a Thanksgiving breakfast that the whole family will enjoy!




Pumpkin Pancakes
by: Susie Horne/ Cheryl Dillon

Ingredients:

2 c. all purpose flour
2 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 ½ c. milk
1 c. pumpkin
4 eggs, separated
¼ c. butter, melted

Directions:

*In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon.
*Combine milk, pumpkin, egg yolks, and butter in another bowl. Pour into dry ingredients. Stir just until blended.
*Beat egg whites until stiff. Fold into batter.
*Preheat griddle, grease lightly. Pour on batter, about ¼ cup for each pancake. Cook until tops bubble and is dry and bottom browned. Turn and cook other side until browned. Makes about 2 dozen 3-4 inch pancakes.

Zucchini Bread

Zucchini Bread

Ingredients

* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 3 eggs
* 1 cup vegetable oil
* 2 1/4 cups white sugar
* 3 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

http://allrecipes.com/recipe/moms-zucchini-bread/