Easter Story Cookies

To be made the evening before Easter
INGREDIENTS:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
pinch salt
1 cup white sugar
zipper baggie
wooden spoon
tape
Bible

Preheat oven to 300. Place pecans in zipper baggies and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa.1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in there overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9

Resurrection Buns

INGREDIENTS:
¼ cup sugar
1 Tbsp. flour
1 tsp. cinnamon
2 (8 oz.) cans crescent rolls
16 large marshmallows
¼ cup butter, melted & cooled
2 Tbsp. sugar
¼ tsp. cinnamon
INSTRUCTIONS: Preheat oven to 375 and spray 16 muffin cups with nonstick cooking spray. (Don’t line with cupcake papers – it won’t work.) In a small bowl, combine ¼ cup sugar, flour and 1 tsp. cinnamon; mix well and set aside. Separate dough into 16 triangles. Dip 1 marshmallow in melted butter and roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up starting at shortest side of triangle and rolling to opposite point, completely covering marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place buttered side down in sprayed muffin cup. Repeat with remaining marshmallows. In small bowl, combine 2 Tbsp. sugar and ¼ tsp. cinnamon. Sprinkle each roll with this mixture. Bake at 375 for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to catch spills). Remove from oven; cool 1 minute. Remove rolls from muffin cups and place on wire racks to cool. Makes 16 sweet rolls.

Here are the representations you can tell as you make these: Explain that the spices represent the spices used to anoint Jesus’ body before His burial. The marshmallow represents Jesus and His purity and sinless life. Pinching the dough around the marshmallow represents closing the tomb. As you sprinkle the spice mixture on top talk about the sweet taste of the spices and how Jesus gave us the sweetest gift we will ever receive. After the rolls have cooled and you bit into them, you will be surprised to find the center empty. The marshmallow has melted. The ‘tomb’ is empty and He is not here for He is risen. Happy Easter!

Laura Bush's Cowboy Cookies

I first had these cookies at Christmas. They are now one of my favorite cookies. I can't keep them in the cookie jar because I will eat them ALL!

Laura Bush's Cowboy Cookies

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups butter (at room temperature)
1-1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies. NOTE: For 6 dozen (72) smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes. Note: As seen on "Good Morning America."

My Favorite Sandwich in the the WORLD!

When I was pregnant with my first child, I ate way to many of these sandwiches. I just love them. Eleven years later, I am still eating them and still love them. There is no real recipe but here is what goes on them.

Turkey Croissant Sandwich
INGREDIENTS:
Croissant
Delli Turkey
Swiss Cheese
Slices Tomato
Sliced Avacado
Green Leaf Lettuce
Alfalfa Sprouts
Mayo and Honey Mustard to you liking.
INSTRUCTIONS:
Cut open the croissant and add Mayo and Honey Mustard.
Top with turkey, swiss cheese, tomato,avacado, lettuce and plenty of alfalfa sprouts. Enjoy!

Blue Cheese Chopped Salad

I went to the Outback Steak House with some family a few months ago. I had this yummy chopped salad. I was so good I craved it for days. (Not such a bad thing to crave a good salad, RIGHT?) I came home and went searching online to see if I could find a recipe like it. I made this recipe and it was pretty close. I just love a good salad recipe. I think that it is something that I am known for, though I think that the way I like salad is not as healthy as it could be but it is still salad! ENJOY.
Blue Cheese Chopped Salad
INGREDIENTS:
Candied Cinnamon Pecans:
1/3 C. Pecans Sliced-Lengthwise
½ tsp. Cinnamon
1 Tbs. Dark Brown Sugar
1 ½ tsp. Butter, Melted
Salad:
3 C. Chopped Butter or Bibb Lettuce
3 C. Chopped Red Leaf Lettuce
3 C. Chopped Iceberg Lettuce
1 Green Onion, Chopped
Blue Cheese Vinaigrette Dressing:
¼ C. Olive Oil
¼ C. White Wine Vinegar
¼ tsp. Balsamic Vinegar
2 tsp. Dijon Mustard
2 Tbs. Sour Cream
2 Tbs. Honey
1 Tbs. Chopped Fresh Basil
Salt and Freshly Ground Black Pepper, To Taste
½ C. Crumbled Blue Cheese
INSTRUCTIONS:
Preheat oven to 375. Slice each pecan half into at least three lengthwise pieces. Combine the cinnamon and brown sugar.Toss the pecans with the melted butter, then with the cinnamon/sugar mixture, making sure to coat them all evenly. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven and slide the pecans off of the parchment to cool. Chop all of the lettuce into small bite-sized pieces; and rinse them with cool water. Slice the green onion. Whisk together the vinaigrette ingredients. Place the chopped lettuce into a serving bowl large enough to allow you to toss the salad. Add the vinaigrette and toss thoroughly. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad. Enjoy!