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