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

Apple Volcanoes - Letter "V"

We made Apple Volcanoes for Letter "V"!
Apple Volcanoes
4 small apples
3 dried apricots, chopped
1/2 cup raisins
1/3 cup rolled oats
1 TBSP honey
2 TBSP butter
4 marshmallows
Mix raisins, apricots, oats and honey in a small bowl. If apples don’t sit flat, slice off a little on the bottom. Using a fork make fork pricks on the outside of the apple. Put the apples in a baking dish. Core apples with corer or knife, make sure there is a hole big enough to fill. Using fingers stuff oat mixture in the apples. Top with a pat of butter and bake at 350 for 25 minutes or until apples are fork tender. Take the apples out and place one marshmallow on top and return to oven until they begin "erupting"!:)

I had some left-over oatmeal mixture so I used 6 apples instead of 4.

Watergate Salad

WATERGATE (PISTACHIO) SALAD

I grew up eating this at church and family pot-luck dinners. It's one of my favorites and it has a lot of sweet memories to go along with it!

Read more about it at www.cooks.com/rec/view/0,1743,149171-241194,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 sm. box instant pistachio pudding mix
1 (12 oz.) Cool Whip
1 sm. can crushed pineapple
1 heaping c. miniature marshmallows
3/4 c. chopped nuts (I prefer pecans)

Combine pudding mix and Cool Whip. Pour pineapple and pineapple juice over mixture. Combine. Add other ingredients and mix together. Cover. Refrigerate until serving.

Valentine Brownie Cupcakes

Valentine Brownie Cupcakes


You'll make yourself and your Valentine very happy with these!

Make the pan of brownies ahead of time so that they can thoroughly cool.
Best Brownies
Ingredients:

* 1/2 cup butter
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1/3 cup unsweetened cocoa powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. Allow these to cool thoroughly, preferably until the next day.
5. Take a small heart shaped cookie cutter and cut out the hearts.

Next, bake your cupcakes. The cupcake recipe is from Kelly Eason. She substitutes margarine and soy milk, instead of butter and regular milk, to make this recipe work for her lactose intolerant child.
Cupcakes
Ingredients:

* 2 1/2 c. all-purpose flour
* 2 1/2 tsp. baking powder
* 1/2 tsp. salt
* 3/4 c. butter, softened
* 1 3/4 c. sugar
* 3 large eggs, room temperature
* 1 1/2 tsp. vanilla
* 1 1/4 c. milk
* 1 container of Pillsbury Valentine's Funfetti Frosting (sprinkles included)
* 1 bag of Jet-Puffed HeartMallows (Marshmallows)Strawberry Flavored


Preparation:
Preheat oven to 375°F.

In bowl, combine flour, baking powder, and salt with a wire whisk.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. Mix until smooth. Bake until slightly brown on top.

Once the cupcakes have cooled, add frosting. Then with a butter knife, cut a small indention in the top and add a brownie heart standing up. Add sprinkles or sugar crystals if desired.

Enjoy!