here's a great recipe to make with the kiddos for Easter.
Resurrection Cookies
Preheat oven to 300 degrees.
Ingredients:
1 cup whole pecans
3 egg whites
1 cup sugar
1 tsp. vinegar
1 pinch of salt
You need:
Mixing bowl
Wooden spoon
Bible
Zipper Baggie
Waxed paper
Cookie sheet
Tape
Place pecans in zipper baggie 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 child smell the vinegar. Put 1 tsp 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 the 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 Psalm 34:8 and John 3:16.
Beat with a mixer on high speed for 11 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 Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by tsp. onto waxed paper-covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matthew 27:65-66.
Put 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 Matthew 27:65-66.
GO TO BED!
Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20 and 22.
On Resurrection Morning open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Resurrection Day, Jesus’ followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.
HE HAS RISEN! HALLELUJIAH!!
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, April 2, 2010
Wednesday, March 31, 2010
Oven Fried Potatoes
Here's another quick and easy (and of course cheap) recipe.
Oven Fried Potatoes
6 potatoes, peeled and cubed (approximately)
¼ cup grated Parmesan cheese
2 tsp. Salt
1 tsp. Garlic powder
1 tsp. Paprika
½ tsp. Pepper
1/3 cup oil
Combine ingredients except oil in Ziploc bag. Place potatoes inside and shake to coat. Pour oil into baking pans. Pour potatoes into pans. Bake uncovered at 375 for 40 to 50 minutes.
Oven Fried Potatoes
6 potatoes, peeled and cubed (approximately)
¼ cup grated Parmesan cheese
2 tsp. Salt
1 tsp. Garlic powder
1 tsp. Paprika
½ tsp. Pepper
1/3 cup oil
Combine ingredients except oil in Ziploc bag. Place potatoes inside and shake to coat. Pour oil into baking pans. Pour potatoes into pans. Bake uncovered at 375 for 40 to 50 minutes.
Friday, January 29, 2010
Taco Chicken Bake
Taco Chicken bake
Place shredded, cooked, chicken into casserole dish or cake pan.
Add 1 can corn (frozen corn would work fine too), 1 can Rotel tomatoes, 1 can beans (I used black beans) to each plus Salt and Pepper and some ground cumin.
Mix.
Top with shredded cheese (if desired) before baking.
Bake at 350 for 30 - 45 minutes.
Serve with rice and/or chips.
I just made this recipe last night. I got it from $5 Dinners. She made it into to two smaller casseroles but I have too many kids for that. She says you can make multiples and freeze for later too. I didn't do that though because I wasn't sure if my family would like it. I skipped the corn because my kids hate corn and served it in taco shells (because I had some). It was really good. Even my chicken haters liked it. The baby thought it was really great :) I think it would have been really good served on rice too. It was definitely cheap, healthy, and tasty so it's a winner!!
Place shredded, cooked, chicken into casserole dish or cake pan.
Add 1 can corn (frozen corn would work fine too), 1 can Rotel tomatoes, 1 can beans (I used black beans) to each plus Salt and Pepper and some ground cumin.
Mix.
Top with shredded cheese (if desired) before baking.
Bake at 350 for 30 - 45 minutes.
Serve with rice and/or chips.
I just made this recipe last night. I got it from $5 Dinners. She made it into to two smaller casseroles but I have too many kids for that. She says you can make multiples and freeze for later too. I didn't do that though because I wasn't sure if my family would like it. I skipped the corn because my kids hate corn and served it in taco shells (because I had some). It was really good. Even my chicken haters liked it. The baby thought it was really great :) I think it would have been really good served on rice too. It was definitely cheap, healthy, and tasty so it's a winner!!
Thursday, January 28, 2010
Cheeseburger Buns
Cheeseburger Buns
2 packages (¼ oz each) active dry yeast
½ cup warm water (110° to 115°)
¾ cup warm milk (110° to 115°)
¼ cup sugar
¼ cup shortening
1 egg
1 tsp. Salt
3 ½ to 4 cups all purpose flour
1 pound ground beef
¼ cup chopped onion
1 can (8oz) tomato sauce
16 slices cheese
In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 60 minutes.
In a skillet, cook beef and onion until meat is not longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside.
Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5 inch circle. Top each circle with a piece of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal. Place seam side down on a greased baking sheet.
Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8 to 12 minutes or until golden brown. Serve warm.
2 packages (¼ oz each) active dry yeast
½ cup warm water (110° to 115°)
¾ cup warm milk (110° to 115°)
¼ cup sugar
¼ cup shortening
1 egg
1 tsp. Salt
3 ½ to 4 cups all purpose flour
1 pound ground beef
¼ cup chopped onion
1 can (8oz) tomato sauce
16 slices cheese
In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 60 minutes.
In a skillet, cook beef and onion until meat is not longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside.
Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5 inch circle. Top each circle with a piece of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal. Place seam side down on a greased baking sheet.
Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8 to 12 minutes or until golden brown. Serve warm.
Wednesday, January 27, 2010
Baked Spaghetti Recipe
Baked Spaghetti
Can be made ahead of time or frozen
1 cup chopped onion 12 oz.
1 cup chopped green pepper
½ to 1 lb. Ground beef
28 oz can cut tomatoes (or 1 quart home canned)
4 oz mushrooms drained (optional)
2 ¼ oz sliced ripe olives (optional)
2 tsp. Dried oregano
1 can cream of mushroom soup
¼ cup water
¼ cup parmesan cheese
Cooked spaghetti (or other pasta)
8 oz shredded cheddar cheese
Brown hamburger with onion and green pepper. If making without meat sauté onion and pepper in 1 T. butter. Add next four ingredients. Simmer 10 minutes. Place half spaghetti in greased 13 x 9 x 2 inch baking dish. Top with half the vegetable mixture. Sprinkle half shredded cheese. Repeat layers. Mix the soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350° for 30 to 35 minutes until heated through.
I usually make 3 at a time and freeze two. The frozen ones do tend to be more liquidy when you cook them. If you don't like that you can try adding tomato paste to your sauce to make it thicker.
Can be made ahead of time or frozen
1 cup chopped onion 12 oz.
1 cup chopped green pepper
½ to 1 lb. Ground beef
28 oz can cut tomatoes (or 1 quart home canned)
4 oz mushrooms drained (optional)
2 ¼ oz sliced ripe olives (optional)
2 tsp. Dried oregano
1 can cream of mushroom soup
¼ cup water
¼ cup parmesan cheese
Cooked spaghetti (or other pasta)
8 oz shredded cheddar cheese
Brown hamburger with onion and green pepper. If making without meat sauté onion and pepper in 1 T. butter. Add next four ingredients. Simmer 10 minutes. Place half spaghetti in greased 13 x 9 x 2 inch baking dish. Top with half the vegetable mixture. Sprinkle half shredded cheese. Repeat layers. Mix the soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350° for 30 to 35 minutes until heated through.
I usually make 3 at a time and freeze two. The frozen ones do tend to be more liquidy when you cook them. If you don't like that you can try adding tomato paste to your sauce to make it thicker.
$5 Dinners Pantry Challenge
I was just reading on $5 Dinners that she challenged herself to use what was in her pantry and keep her spending to under $100 for the month. I thought it was very interesting and thought you all might like to read it too. She also has some great recipes :)
Saturday, October 17, 2009
Another Cheap Casserole
Cavantini
3 cups uncooked elbow macaroni
Parmesan cheese
1 jar spaghetti sauce
8 oz tomato sauce
chopped onion (optional)
chopped green pepper (optional)
pepperoni
browned hamburger
shredded mozzarella
Cook the macaroni. The 3 cups is just a guideline for those of you who like directions. I've found 3 cups makes just the right amount for a 9 x 13 casserole. Sometimes I just use leftover spaghetti noodles or whatever I might have in my pantry. Grease the casserole dish. Layer half the macaroni in the pan. Sprinkle some Parmesan over the pasta. Layer the rest of the macaroni over that and sprinkle on some more Parmesan cheese. Layer the onions and green peppers next if you want them. Then sprinkle on some browned ground beef. Anywhere from 1/4 to 1 pound depending on how inexpensive you need to make it :) Layer some pepperoni slices over the top of the beef. Spread the jar of spaghetti sauce and the tomato sauce over the top. Make sure all noodles are covered or they get a little too crispy. Sprinkle some mozzarella cheese on top. Cover with aluminum foil and bake at 350 degrees for 60 minutes. This casserole also freezes well so make two or three at a time and freeze the extras.
3 cups uncooked elbow macaroni
Parmesan cheese
1 jar spaghetti sauce
8 oz tomato sauce
chopped onion (optional)
chopped green pepper (optional)
pepperoni
browned hamburger
shredded mozzarella
Cook the macaroni. The 3 cups is just a guideline for those of you who like directions. I've found 3 cups makes just the right amount for a 9 x 13 casserole. Sometimes I just use leftover spaghetti noodles or whatever I might have in my pantry. Grease the casserole dish. Layer half the macaroni in the pan. Sprinkle some Parmesan over the pasta. Layer the rest of the macaroni over that and sprinkle on some more Parmesan cheese. Layer the onions and green peppers next if you want them. Then sprinkle on some browned ground beef. Anywhere from 1/4 to 1 pound depending on how inexpensive you need to make it :) Layer some pepperoni slices over the top of the beef. Spread the jar of spaghetti sauce and the tomato sauce over the top. Make sure all noodles are covered or they get a little too crispy. Sprinkle some mozzarella cheese on top. Cover with aluminum foil and bake at 350 degrees for 60 minutes. This casserole also freezes well so make two or three at a time and freeze the extras.
Sunday, September 20, 2009
Frugal Recipe
Beef and Macaroni Casserole
2 lb macaroni
3 cans tomato soup
1 lb ground beef
1 onion, chopped
3 stalks celery, chopped
1 tsp salt
2 cups shredded cheese
Cook the macaroni according to directions and drain. Brown the hamburger, onion, and celery. Combine all ingredients. If you think it seems too dry add a can of tomato sauce. Pour into two 9 x 13 cake pans or large casserole dishes. Cover one with aluminum foil and bake at 350 degrees for 45 minutes. Seal the other however you want and freeze it for later.
Result:
2 meals for a family of 4-6 for approximately $5 each (Less if you are able to buy your items at sale prices. I can usually make both for about $6 total)
2 lb macaroni
3 cans tomato soup
1 lb ground beef
1 onion, chopped
3 stalks celery, chopped
1 tsp salt
2 cups shredded cheese
Cook the macaroni according to directions and drain. Brown the hamburger, onion, and celery. Combine all ingredients. If you think it seems too dry add a can of tomato sauce. Pour into two 9 x 13 cake pans or large casserole dishes. Cover one with aluminum foil and bake at 350 degrees for 45 minutes. Seal the other however you want and freeze it for later.
Result:
2 meals for a family of 4-6 for approximately $5 each (Less if you are able to buy your items at sale prices. I can usually make both for about $6 total)
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