In lieu of dying Easter eggs this year, we have decided to make Resurrection Rolls. The process of baking these yummies teaches the resurrection story and creates a simple visual for even the youngest of our kiddos to understand. And the end product is a delicious baked goody to enjoy as you honor the reason for the season. Happy Easter!
1 can of crescent rolls
about 3 tablespoons of sugar
1/2 a tablespoon of cinnamon
8 large marshmallows
2 tablespoons of melted butter
Preheat your oven to 350 degrees.
Line a baking sheet with foil (for easy clean up) and lightly spray with non-stick spray. Set aside. Combine your sugar and cinnamon in a little bowl, set aside.
Unroll each of your crescent rolls into triangles (representing the wrappings Christ was wrapped in after he was crucified). Next, take each marshmallow (representing Christ) and first dip it in the melted butter (representing the oils they anointed Christ with) and then dip it in your spice mixture (representing the spices they used on Christ’s body after he died). Place each marshmallow in the center of a crescent roll and roll it up tightly completely covering the marshmallow (representing the tomb).
Place your baking sheet in the oven and bake about 10 to 12 minutes or until the outsides of your rolls are lightly browned.
Remove from oven. When you go to serve these and they are sliced open, you will notice that your marshmallow is gone…just like Christ was three days later.
*recipe from Mix and Match Mama
We’re in full party mode around here this special Fourth of July Saturday. We will be celebrating our country’s independence with a bang. Snap, crackle, and pop to exact! Indulging in our Patriotic Popcorn Bar is sure to ignite our taste buds. What makes this even more festive and fun is the FREEDOM of choice in creating your own popcorn mix. It’s sure to be a melting pot of flavor in your mouth! Happy Birthday America!
Patriotic Popcorn Bar
- 12 cups of popped popcorn
- 1 bag of Patriotic M&Ms
- 1 bag of Patriotic Peanut M&Ms
- 1 bag of Patriotic Star Marshmallows
- 1/2 bag dark chocolate chips
- 1/2 bag white chocolate chips
- 1 bag pretzels
- 1 bag mini Starburts
- 1 box Reese’s cereal
- Assorted popcorn seasonings
Pop popcorn. Fill a bag with popcorn. Spoon in favorite mix-ins. Sprinkle with desired seasonings. Let the fireworks begin!
Now that spring has finally sprung, have you thought about heading to the great outdoors for a camping trip? Or better yet, a “glamping” trip?!?! Glamping seems right up our alley: gourmet food, hot water, and air conditioned cabins with hotel style beds. What’s not to love about roughin it in nature when you have those kind of luxuries! Since we have no plans for a glamping trip in our near future we decided to bring a small piece of glamorous camping to our indoor kitchens by making gooey s’mores brownies. A few of these goodies might just turn a couple of girls from surburbia into the outdoorsy kind! (Or at least the outdoorsy pampered kind!)
•1 (21.5 ounces) package brownie mix
•2 cups of Golden Grahams Cereal
•2 to 2 1/2 cups miniature marshmallows
•Mini chocolate bars (12 to 14 ounces total), coarsely chopped or broken into pieces
1.Preheat oven to 350 degrees F. Line a 9×13-inch glass pan with aluminum foil and spray with cooking spray. Prepare brownie mix according to package directions. Spread into prepared pan. Bake brownies halfway, approximately 20 minutes. Remove from oven.
2.In a medium bowl, prepare the topping: toss together the graham crackers pieces, miniature marshmallows, and chopped chocolate.
3.When brownies are finished baking halfway, sprinkle topping over top. Return to the oven for an addition 15 to 20 minutes, until marshmallows are golden brown, and a toothpick inserted into a non chocolate-covered area comes out clean. Allow brownies to cool completely.
4.When brownies have cooled, remove from pan by lifting the edges of the foil lining. Invert brownies onto a cutting board. Remove the foil lining. Place brownies right-side up on cutting board and cut into 24 squares. Enjoy!
*Recipe adapted from Stepable
Want to beat the winter blues? For some, a cup of hot cocoa might do the trick. But for us a baked goody is in order…especially since its Saturday!!! Coincidentally, we ran across a recipe for hot cocoa cookies put out by none other than Swiss Miss herself. They are sure to warm your belly and if you are lucky enough to make them with a sister or loved one, we’re sure they will warm your heart too. (Awwww…ooooh! Cheesy, we know!)
Hot Cocoa Cookies
- 1-1/4 cups butter, softened
- 1 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3-1/4 cups flour
- 3/4 cup or 4 envelopes Swiss Miss® Milk Chocolate Hot Cocoa Mix (Do not use No Sugar Added mix)
- 1-1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup semi–sweet chocolate chips
- 1 cup Kraft® Jet-Puffed® Vanilla Mallow Bits
Heat oven to 350°F. Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well. Combine next 4 ingredients. Gradually beat into butter mixture until blended. Stir in chocolate chips and Mallow Bits. Cover and chill 1 hour. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.
Recipe from Swiss Miss