I learned this recipe when I was in Junior High and it was one of my favorites, and now it is used at Easter Time called Easter Morning Rolls to teach children how the tomb is empty when they look for Jesus Christ, (the marshmallow melts and the rolls look empty inside) It is fun for kids and delicious!
Magic Marshmallow Crescent Rolls aka Easter Rolls
Ingredients
1 12 oz package refrigerated crescent rolls
1/4 cup sugar
1 Tblsp ground cinnamon
8 large marshmallows
1/4 cup butter, melted
Instructions
Separate rolls into 8 triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon sugar mixture and place on triangle. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape.
Dip tops of dough into remaining butter and cinnamon sugar Place with sugar side up in greased muffins cups. It helps to use jumbo muffin tins so that the juice doesn't overflow.
Bake at 375 for 10 to 15 min or until rolls are golden brown. Allow to cool slightly then eat warm.
The Easter symbolism goes as follows for teaching children:
Large marshmallows - Body of Jesus
Melted Butter - Oils for embalming
Cinnamon and Sugar mix- Spices used to anoint Christ's body
Crescent Roll - the wrapping of Jesus' body or the tomb
Oven - the tomb
Cavity in bun - the empty tomb or the empty cloths
This is such a fun activity for children to help make!
Enjoy!
I got this recipe from Christy, she said she has made it several times and it is very very delicious! I haven't made it yet, but plan to, so I am posting this recipe as I already know it is delicious and she said it is easy to make. Win Win to me!!
Molten Lava Cakes - Paula Deen
yields 6 cakes, level easy, total time: 44 min
Ingredients:
6 (1 ounce) squares bittersweet chocolate
2 (1 ounce) squares semisweet chocolate
10 Tblsp butter (1 1/4 stick)
1/2 cup all purpose flour
1 1/2 cups confectioners sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
2 Tblsp orange liqueur (can leave out if don't have)
Directions:
Preheat oven to 425 degrees
Grease 6 6 ounce custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
Lacey and I decided to try and eat less sugar, like no cookies, cakes, candy. But we can have sugar in fruits and some foods, so...in order to satisfy our sweet tooth we found this drink that totally makes us happy after we eat dinner . We are so full and satisfied that we don't crave any cookies, cake, or candy! I found this at Mels Kitchen Cafe, love her blog!
Delicious Chocolate Protein Smoothie-Mels Kitchen Cafe
Ingredients:
1 cup almond milk (or kefir)
1/4 to 1/3 cup unsalted cashews (If you only have salted cashews then rinse them under water well)
1/3 to 1/2 cup packed spinach (I use more)
1 heaping tablespoon cocoa powder (I have cacao powder and used that)
1 scoop of protein powder (or more)
10 to 15 frozen cherries
1 frozen banana (frozen in pieces)
Add the ingredients in order listed to a high powered blender and process until smooth (I use my blend tek)
You CAN NOT taste any spinach at all, it is awesome.
and tonight I made this and added some healthy peanut butter to it and it was yummy. The first time I made it I did not have cherries so I used frozen strawberries and it was so good!
I think I will drink this every day!
PS go to mels kitchen cafe website and she offers tips on how she makes this smoothie!
Enjoy your day!
I bought a bag of frozen riced cauliflower and on the back of the bag was a recipe we tried and enjoyed.
Fried Rice Cauliflower
2 bags (24 oz) Riced Cauliflower
2 Tblsp sesame oil
1/2 cup frozen carrots
2 garlic cloves, minced
1 cup frozen edamame
2 beaten eggs
3 Tblsp low sodium soy sauce (or tamari)
6 green onions, minced
1/4 tsp ground ginger
In a skillet, heat 2 Tblsp sesame oil in a non stick skillet. Once hot, cook riced cauliflower, carrots, edamame, garlic, and ground ginger over medium high heat for 5 minutes. Then, turn heat down to low and add the eggs. Stir gently and continuously until eggs are cooked. Stir in the soy cause and green onions before serving.
(we halved the recipe and it turned out delicious, we didn't have the ginger so I am not sure what it tastes like with the ginger, but want to try that next time!)
Enjoy!
