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Thursday, April 28, 2011

Resurrection Rolls

This was an amazing recipe given to me by my mother-in-law.  As we made them, we were able to talk about the crucifixion, death, and resurrection of Jesus Christ in a simple way that the children could participate and understand.  We will definately be making this a tradition.

Resurrection Rolls

Ingredients:
1 can refrigerated crescent roll dough 
8 large marshmallows 
Melted butter 
Cinnamon 
Sugar

Directions:
1. Give each child one triangle shaped section of crescent roll. This represents the cloth that was wrapped around Christ's body. 
2. Each child takes one marshmallow which represents the body of Christ. (Explain how the marshmallow is pure and white, just as Christ was pure and perfect.) 
3. Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial. 
4. Lay the marshmallow on the dough and carefully wrap it around the marshmallow.  Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams) 
5.  Have the children place the rolls in the oven (tomb) and seal the tomb (shut the oven door).  Explain how Christ was in the tomb for 3 days.  Bake according to package directions. 
6.  Cool.  Open the tomb and break open the rolls, the body of Christ is no longer there!!


Seasoned Potato Skin Wedges

 These are seriously so yummy and so easy!

Seasoned Potato Skin Wedges
Family Fun had these in their Halloween edition several years back, but they were way too good to eat just at Halloween time!

Ingredients:
Washed, unpeeled potatoes
Olive oil
Seasoned salt
Onion powder
Garlic Salt
Sour Cream
Scallions (opt.) *I sprinkled mine with chives instead.*

Directions:
1.  Cut each potato lengthwise into 1/4-1/2" slabs.  (If you want to make a ghost shape, you can cut one end of each slab.)
2. Grease a baking sheet and lay the potato slabs on it (pieces with skin go skin side down).  Brush the top of each slab with olive oil and season with seasoned salt, onion powder, and garlic salt.  (suggestion: combine 1 tsp of each spice in a bowl, then sprinkle about 1/8 tsp of the mixture over each slab.)
3.  Bake at 400 degrees for 30 minutes.
4.  Remove the potatoes from the oven and cool for 10 minutes, then "frost" them with sour cream and sprinkle with chives.  (For ghost potatoes, arrange the scallions...or olives, or chives, or whatever you choose to make a spooky ghost face.)

Here is my very sad attempt to make my potato look ghosty with chives.  It would be way more awesome with olives or scallions!

Wednesday, April 20, 2011

Country Fried Pork Chops


Country Fried Pork Chops
Recipe Courtesy of: Allrecipes.com
2 eggs
1/2 tsp garlic powder
1/2 tsp onion powder
1 pkg. saltine crackers crushed
3 tbsp vegetable oil
6 thin cut pork chops

1. Preheat the oven to 375 degrees.
2. Whisk eggs with garlic powder and onion powder.
3.  Crush saltine crackers in a ziplock bag.
4.  Dredge pork chops in egg and seasoning mix, then shake with saltines.
5.  Heat oil in a skillet on medium high heat.  Fry pork chops for 2-3 minutes on each side.  Put pork chops in a lightly greased baking dish and bake for 45 minutes, turning once halfway through.

Johnny Carino's Bow Tie Festival

 Or you can call them butterflies in creamy sauce, that seemed to get the kids excited to eat!

 This made a HUGE batch in my crock pot, which is great because it will keep the hubby in left-overs for lunch for the next week!

Why use boring pasta when you can get colorful bow-tie pasta!

Johnny Carion's Bow Tie Festival
Source: An LDS church HPFE meeting that I attended

Combine the following in a slow cooker:
4-6 boneless chicken breasts
1 jar alfredo sauce
1 can cream of chicken soup
1 can chicken broth
1 pkg. Real Bacon Pieces
3/4 pkg. of dry Italkian Dressing Mix
1 cup swiss cheese, cubed
1/4 stick of butter, melted
Salt and peper to taste

Cook on low 6-7 hours, shredding chicken about 1 hour before finished.  Serve over cooked bow tie pasta.

Wednesday, April 6, 2011

BBQ Beef Empanadas

 For the life of me, I can't figure out why Blogger chooses to rotate my pictures for me, and then I can't figure out how to turn them around?  Anyone is welcome to help me out here!

Super Easy, Fast, and Kid Friendly!

BBQ BEEF EMPANADAS
Recipe Found at: Pillsbury (Don't forget to submit an entry to win the Million Dollar prize in the Pillsbury Bake Off, due April 18th!)
INGREDIENTS
3/4 lb. lean ground beef
1/3 cup chopped green onions
1/3 cup purchased Buffalo wing sauce
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
4 oz. (1 cup) shredded Monterey Jack cheese
1/2 cup purchased ranch salad dressing, if desired

DIRECTIONS
1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain. Add onions and buffalo wing sauce; mix well. Remove skillet from heat.
2. Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Spoon beef mixture evenly onto half of each biscuit round. Top each with 2 tablespoons cheese. Fold dough over filling; press edges to seal. Place on ungreased large cookie sheet.
3. Bake at 375°F. for 12 to 17 minutes or until golden brown. Serve with ranch salad dressing for dipping.


Slop

We love spaghetti at our house, but with four kids under the age of seven, you can imagine how messy it can be trying to teach them to twirl their pasta.  This is something my mom made growing up and we lovingly referred to it as "Slop".  It is the same recipe as you would use for spaghetti, just substituting some fun shaped pasta for spaghetti strands.  Buddy told me it was the "best dinner" I have ever made ad he scarffed it, which is so rare for Buddy!

Slop
Ingredients:
1 lb. ground beef
salt and pepper to taste
1 pkg. McCormic Spaghetti Seasoning
3 cans tomato sauce
1 1/2 can water (using the same can from one of the tomato sauces)
1/2-3/4 pkg. shaped pasta (pick something exciting!)

Directions:
1.  Brown beef in a skillet over medim high heat, adding salt and pepper to taste.  Drain grease.
2.  Add tomato sauce, water, and spaghetti seasoning mix and stir until thick and bubbling.
3.  Cook pasta according to package directions.
4.  Drain pasta and rinse.  Toss in a large pan with pasta sauce.
5.  Garnish with parmesan cheese, cheddar cheese, garlic salt, etc.

Rainbow Salad


This recipe is always a HUGE hit with kids.  Every time I have made it, it goes fast.  Plus, I am just in love with this salad because a) it is cheap to make, b) it tastes like putting a whole pack of skittles in your mouth at once and c) I am in love with pretty food.

Rainbow Salad
All Jell-O is the 3 oz box size
1 box cherry jello
1 box orange jello
1 box lemon jello
1 box lime jello
1 box blue jello
1 box grape jello

2 cups sour cream
6 cups water
1 container whip cream

Slowly whisk 1 cup BOILING water to first jello box of choice, until completely dissolved. Divide in half. (Just eyeball - no perfectionists here) To 1 half of the jello add 1/3 C sour cream and slowly whisk until smooth.
Pour into 9x13 pan. Refrigerate for 25 minutes.
Add 2 T COLD water to remaining jello and pour over first layer. Refrigerate for 15 minutes.
Repeat the process for the remaining layers.

Top with Whip Cream for the clouds!