Resurrection Rolls

Empty Tomb Rolls

(Photo from Pinterest)

Resurrection rolls (or empty tomb rolls) are a sweet cinnamon/sugar Easter treat used as a Christian educational activity. 

A marshmallow is coated in butter and cinnamon-sugar, wrapped in crescent roll dough, and baked, representing Jesus's body being anointed with spices and wrapped in burial cloths before being placed in the tomb. When baked, the marshmallow melts into a caramel-like sauce, creating a "hollow" or "empty" center to symbolize the empty tomb after the resurrection. 

This is such a "sweet" way to teach children the meaning of why we celebrate Easter. They will have a great time helping you make these delicious little treats while learning about Jesus, as each step of the cooking process represents part of the Easter story. 

Key Symbolism of Ingredients and Process:

Marshmallow: Represents Jesus’s body.

• Melted Butter & Cinnamon Sugar: Represents the oils and spices used to prepare Jesus’s body for burial.
• Crescent Roll Dough: Represents the linen cloth wrapping the body.
• Oven: Represents the tomb where Jesus was buried.
• Empty Center: Symbolizes the empty tomb and Jesus rising from the dead. 
• This activity is often accompanied by reading Bible verses, specifically mentioning Matthew 27-28 or John 19-20.

Ingredients:

Cooking spray

1/4 cup sugar

2 tsp. ground cinnamon

1 (8 oz.) tube of crescent rolls

8 marshmallows (regular size)

4 Tbsp. butter, melted

Directions:

Preheat oven to 350° and grease an 8" round cake pan with cooking spray. In a small bowl, whisk sugar and cinnamon. Unroll crescent dough and separate each triangle for a total of 8.

Dip each marshmallow into the melted butter, covering it completely, then toss in cinnamon sugar mixture.  Place inside a crescent triangle and roll up, closing the sides around the marshmallow. Pinch dough together to seal and gently roll in your hands to help form a ball and tighter shaper around marshmallow.  Dip crescent ball into butter, then toss in cinnamon sugar.  Arrange in prepared pan. Repeat with remaining marshmallows and crescent triangles.

Bake rolls until golden brown and feel firm to the touch, 18-20 minutes. Let cool slightly before serving.

Be encouraged:

"He was wounded for our transgressions."  -Isaiah 53:5

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"Marry Me" Shrimp Pasta

A new take on an old favorite!

(photo from Pinterest)

I've heard of "Marry Me Chicken", in fact, my granddaughter, Becky made it and told me how good it was. So, while looking through the "Delish.com" website, I came across this recipe made with shrimp, and it looked DELISH!  LOL!

This creamy, flavorful sauce is tossed with pasta, and is perfect with the added shrimp. A rich sun-dried tomato cream sauce, and plenty of shrimp, baby spinach and fragrant herbs are tossed with the pasta to place a new spin on a classic. It's easy to make with just a little prep from kitchen to table in just 30 minutes.

Ingredients:

1 cup drained sun-dried tomatoes, packed in oil (reserve tomato oil)

4 Tbsp. tomato oil

1 lb. large shrimp, peeled, deveined, tails removed

Salt and Pepper to taste

16 oz. rigatoni or penne (or your favorite pasta)

4 cloves garlic, finely minced

2 Tbsp. tomato paste

1/4 tsp. red pepper flakes

2 cups low-sodium chicken broth

1 cup heavy cream

1 tsp. Italian seasoning

1 (5 oz. pkg.) baby spinach

1/2 cup grated parmesan (plus more for serving)

Fresh basil leaves (for serving)

Instructions:

1. In a large heavy skillet over medium-high heat, heat 2 Tbsp. tomato oil. Season shrimp with salt and black pepper and cook, stirring occasionally, until pink and opaque, about 3 minutes. Transfer shrimp to a plate or bowl.
2. Meanwhile, in a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain.
3. In same skillet over medium heat, cook garlic, tomato paste, red pepper flakes, and remaining 2 Tbsp. tomato oil, stirring, until tomato paste (will deepen in color) about 1 minute. Add sun-dried tomatoes, broth, cream, and Italian seasoning. Bring to a simmer, scraping up any browned bits, and cook, stirring occasionally, until sauce slightly reduces, about 5 minutes. Add spinach and cook, stirring, until wilted, 1 to 2 minutes.
4. Add pasta, shrimp, and Parmesan. Cook, stirring, until pasta is coated and sauce is glossy; season with salt and black pepper. Remove skillet from heat, cover, and let it sit 2 to 3 minutes. Give pasta another stir to coat.
5. Divide pasta and shrimp among bowls. Top with basil and more Parmesan.

Be encouraged!

"My flesh and my heart fail; but God is the strength of my heart."  -Psalm 73:26

Cavatelli and Broccoli

 A simple, classic Italian dish!

(photo from Pinterest)

"Broccoli and pasta" has always been a favorite meal for me. It's a classic, rustic Italian dish featuring fresh or frozen cavatelli pasta, tossed with sauteed broccoli florets, garlic, olive oil and sometimes, red pepper flakes or cheese. 

Mom and Grandma didn't use a  "recipe", because they just knew what tasted good and how much to add, and were experts at taking simple ingredients and turn them into something special!

Now, this dish is still around with a simple recipe to share for everyone to make and enjoy.

Ingredients:

3 heads fresh broccoli, cut into florets

1 1/2 lbs. cavatelli

1/2 cup olive oil

3 cloves garlic, minced

1 tsp. salt (or to taste)

1 tsp. red pepper flakes

2 Tbsp. grated Parmesan cheese

Instructions:

Bring a large pot of water to a boil. Cook broccoli in boiling water for about 5 minutes or until tender. Use a slotted spoon to remove broccoli to a large bowl; set aside.

Bring that water back to boiling in the same pot; season with salt.  Cook cavatelli in th1at water until tender yet firm to the bite, 8-10 minutes. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until lightly golden, being careful not to burn it. Add broccoli; cook, stirring occasionally, until tender yet crisp to the bite, about 10 minutes.

Add cooked cavatelli to the skillet; toss well with broccoli mixture until warmed through. Season with salt and hot pepper flakes. Serve with Parmesan cheese.

Yield: 10-12 servings

 

A Tip from Grammy:

-Add cooked sausage or chicken

-Add a pat of butter, white wine or a little lemon juice

-Use your favorite pasta such as penne, cavatappi, rotini, fusilli...

Be encouraged!

"I will give thanks to you, Lord, with all my heart; I will tell of all your wonderful deeds."   -Psalm 9:1

Poppy Seed Chicken Casserole

Classic "church potluck" supper!

We all know that casseroles aren't considered a "fancy" meal, but I love making (and serving) them.  I also enjoy a good chicken casserole, and this one is a great combination that turns into comfort food for the whole family.

Poppy Seed Chicken Casserole is a creamy, cozy baked dish that is especially popular in southern-stye American home cooking. The chicken is tender and folded into a creamy sauce, topped with a buttery, crunchy layer and baked until bubbly and golden.

I made this yesterday, and they loved it!  Let me tell you, it smelled so good baking, and I was really glad they waited long enough, before digging in, to let me take a couple of pictures. And, as you can see, they opted out of a veggie. Haha!

Ingredients:

5 cups of cubed or shredded rotisserie or left over chicken

1 sleeve (2 cups) Ritz Crackers, crushed (or your favorite buttery crackers)

1/2 cup (1 stick) butter, melted

1 Tbsp. poppy seeds 

1 (10.5 oz. can) cream of chicken OR cream of mushroom soup

1 (8 oz.) container sour cream

2 cups shredded sharp cheddar cheese (I use extra sharp)

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with Pam.

Mix crackers, melted butter, and poppy seeds together in a large bowl until combined; set aside.

Stir condensed soup and sour cream together in a medium bowl; add chicken and mix together well. (I added a little Worcestershire Sauce and garlic powder too.)

Sprinkle with Cheddar cheese, then top with cracker mixture.

Bake in the preheated 350' F. oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.  

Serves: 6

A Tip from Grammy:

-Use 4 boneless, skinless boiled and shredded chicken breasts in place of precooked.

-Spice up the sour cream/condensed soup mixture with Worcestershire sauce, garlic, lemon juice or pepper, if desired.

-Serve as is or over rice or egg noodles, and with a salad, green vegetable and rolls.

-Exclude the cheese and it will still taste great!

Be encouraged!

"All the law is fulfilled in one word;...LOVE your neighbor as yourself.  -Galatians 5:14

Sun-dried Tomato, Spinach and Ricotta Grilled Sandwich

A real twist on a grilled cheese sandwich!

(This is the photo that caught my attention.)

Oh my goodness! All I had to see was the picture of this sandwich and I knew I had to find the recipe. I know it sounds funny to have to use a recipe for a sandwich, but sometimes, I just have to know exactly how they made it. I haven't been disappointed with this method because it tells me what I like about it or don't like. Then, I can have fun experimenting with my own ingredients!

I want to thank "Sylvia Recipes" for posting this delicious looking sandwich!  It looks like she has some pretty tasty and creative recipes on her blog. 

Ingredients:

2 oz. shredded unsmoked Provolone cheese

1/3 cup whole milk Ricotta cheese

3 Tbsp. grated Parmesan cheese

1 small clove garlic, minced

Salt and Pepper, to taste

3 cups Baby Spinach, lightly steamed

4 slices Sarah Lee Artisan Golden Wheat Bread

 2 Tbsp. fresh Basil, chopped

3 Tbsp. Sun-dried tomatoes, patted dry if in oil and minced

8 tsp. butter, softened

Instructions:

In a medium bowl, stir together the ricotta, shredded provolone, parmesan and minced garlic.  Add salt and pepper to taste. Set it aside to let the flavors marry.

Bring 1/2 inch of water to a simmer in a small pot with a steamer basket. Add spinach, cover, and steam for 1-2 minutes until wilted. Transfer to a paper towel and press out excess moisture.

Butter one side of each bread slice. On two slices, layer spinach, chopped basil, and then spoon over the ricotta mixture.  Sprinkle sun-dried tomatoes on top and gently press them into the cheese.  Cap with the remaining slices of bread and spread with butter on the outside slices.

Place sandwiches in a non-stick skillet over medium-low heat. Cover and cook for 4-6 minutes or until the bottom is golden brown. Flip and continue cooking, uncovered for 2-3 more minutes, adjusting heat as needed.

A Tip from Grammy:

-No ricotta? Cream cheese works well too and adds a little tang.

-Mix up the cheese by using mozzarella or feta.

-Steam, don't sauté the spinach, this keeps it bright and less greasy

-Softened butter spreads more evenly and gives a better browning.

Be encouraged:

"I am the way and the truth and the life. No one comes to the Father except through me."  -John 14:6

Beef and Cheddar Sliders

Great tasting and super easy to make!

Photo from Pinterest

Here's a recipe I found on "Cooking in the Midwest" and it so happens that I know  some wonderful cooks, who also became life-long friends, when we lived in Michigan. There was always good food with great people whenever we were together! 

If you love Arby's Beef & Cheddar sandwiches, you're going to love this homemade version that is so quick and easy to make. Just layer the ingredients, spread the seasoned melted butter over the rolls and bake! Seriously, that's it!

Ingredients:

12 package of Kings Hawaiian Slider Rolls (do not separate)

1 lb. roast beef lunch meat, sliced very thin

1 (15 oz.) can cheddar cheese sauce (you won't use it all)

4 Tbsp. butter, melted

1 tsp. each of minced onions, garlic powder, onion powder

Arby's sauce or your favorite BBQ sauce

Instructions:

Preheat oven to 350' F.

To start making the beef and cheddar sliders, start with the pack of King’s Hawaiian Rolls. I like to carefully slice these in half. Spray a baking dish or sheet pan with cooking spray and add the bottoms of the sliders to the pan.

Next, add your roast beef to the sliders. You can use any of your favorite roast beef lunch meat. I used about 3/4 of a pound of roast beef lunch meat.

After all the meat is on the sliders, add a spoonful of the cheddar cheese sauce to each of the sliders, about a tbsp of cheese sauce on each slider.

After adding the cheese sauce, add some Arby’s sauce on top of the cheese. (No exact measurements here, just add a thin layer to the top.)

Next, place the tops of the rolls on the sandwiches. Melt 4 tbsp of butter, then stir in 1 tsp each of dry minced onion, garlic powder, and onion powder. Use a basting brush to brush the butter mixture all over the tops of the sliders.

Before placing them in the oven, add just a little bit more of the dry minced onion over the tops of the sliders or sprinkle with poppy seeds, sesame seeds...even Everything Bagel seeds work great.

Bake at 350'F. for 10-12 minutes or until golden brown on top.

Ready to Serve:

Once the beef and cheddar sliders are golden brown and finished baking it’s time to eat! Serve with curly fries or your favorite sides, and extra Arby’s sauce for dipping! 

Be encouraged!
"Be joyful in hope, patient in affliction, faithful in prayer."  -Romans 12:12

Baked Cranberry Chicken

A family favorite for sure!

(Photo from Cook'n website)

This delicious chicken recipe is from the Taste of Home Family Favorites Cookbook and it's a keeper! It really covers all the senses; sounds, smells, tastes and IS DELICIOUS! LOL!

I wasn't sure how cranberry sauce and barbecue sauce would come together, but I was definitely intrigued by this recipe and now I'm so glad I tried it...what a winning combination! 

Ingredients:

1 broiler/fryer chicken (3-4 lbs.), cut up

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup diced onion

1/2 cup diced celery

1 can (14 oz.) whole-berry cranberry sauce

1 cup barbecue sauce (I used Sweet Baby Ray's)

Instructions:

Preheat oven to 350'F. 

Sprinkle chicken with salt and pepper. 

Heat butter in large skillet; cook chicken until lightly browned, 2-3 minutes on each side.

Remove the chicken to a greased 13x9" baking dish.

In the same skillet, cook onion and celery in drippings until tender, 3-4 minutes.  Combine the cranberry and barbecue sauces; mix well.  Pour over chicken.

Bake, uncovered, until chicken is fully cooked, basting every 15 minutes. Total baking time is about 1 and 1/4 hours.

A Tip from Grammy:

-Exchange the cut-up chicken for 4-5 chicken breasts or 3-4 lbs. boneless thighs.

Be encouraged!

"Come to me, all you who are weary and burdened, and I will give you rest."  

                                                                                                            -Matthew 11:28