Magic Marshmallow Crescent Rolls aka Easter Tomb Rolls

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!

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Magic Fluff for Dip or Frosting

Okay I just have to post this separately or you will never know how wonderful this magical fluff is!!

This is the filling I use on my fruit pizza, but lately for spring/summer and strawberry shortcake being so popular, this is my new go to for strawberry shortcake

Magic fluff

1 8 oz cream cheese softened
2 cups powdered sugar
1 12 oz container of cool whip

Mix all three together with mixer and wa la!  Magic Fluff!

I bake a white cake (using my favorite cake recipe of the sour cream almond wedding cake) in a 9 x 13, or you can bake a white bundt cake using my super moist choc bundt cake recipe but use white cake mix instead of chocolate and bake it in a bundt pan (so that you can slice the cake in slices like pound cake)

Then put this Magic fluff on the 9 x 13 cake or just put it in a separate container next to the pound cake slices so you can spoon it onto the slices.
Top with sliced strawberries (that have been sliced and sprinkled with sugar so that a sauce forms)

So yummy, I get lots of compliments when I make this cake.

As for the dip part, just mix it up and use it as a fresh fruit dip, it is so yummy.  I would double it for the fruit dip.

Enjoy! 

As for nourishing of the soul:
here is a few of my favorite quotes off of facebook:

Today is another chance to get better!

You will never speak to anyone more than you speak to yourself in your head.  Be Kind to yourself.

In the darkest times of our life, your praise to God should be the loudest.  Let the enemy know you are not afraid of the dark.

have an awesome magical fluff day!

Orange Fluff Jello Salad Recipe

This recipe is from six sisters and you can see it at this following site:   It is very yummy and the kids love it!

Orange Fluff Jello Salad Recipe:

Ingredients:

1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

2 to 3  bananas, sliced (Optional, put in before serving so they don’t turn brown in the fridge)

Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Hash Brown and Sausage Breakfast Casserole

We just had our fun family Christmas breakfast and I offered to make two breakfast casseroles as I love them!  I love this food blog called Tried and Tasty (www.triedandtasty.com) she is a friend of Shauna's and she has been on TV, but so far the recipes I have tried from her site have been good!    Here is her breakfast casserole, these can go quick if you bake the potatoes the day before and put in the fridge, and cook up the sausage the day before as well. Here is a picture of her casserole:

Breakfast Casserole

4 c. hash browns
1 pkg. Jimmy Dean sausage
1/2 onion, finely chopped
6 eggs, scrambled
1/4 c. butter
1/4 c. milk
1/2 tsp. salt
1/2 tsp. pepper
2 c. cheese, divided

Preheat oven to 350. In a medium size pan brown sausage together with onion until fully cooked. In a separate saucepan melt butter; add salt and pepper. Pour hash browns in a 9×13 baking dish and cover with melted butter; mix together with 1 c. shredded cheddar cheese. Top with sausage and onions. Scramble together eggs and milk. Pour scrambled egg mixture and over casserole. Cover with aluminum foil and bake for 45 minutes. Uncover and top with remaining cup of cheese, bake for additional 15 minutes.

*Note, I Sandee probably did more like five or six cups hash browns, and  8 eggs scrambled.  

to make it vegetarian, leave out the sausage and saute up some onions, bell peppers, mushrooms, and put over the hash browns.  YUMMY!

I really liked this casserole.  Also, I sprinkle my potatoes, after I have them grated in the pan, with garlic powder! yum!

And for the thought today:
I found this on pinterest:

Once you learn how to be happy, you won't tolerate being around people who make you feel anything less. -

AU GRAUTIN POTATOES AND FUNERAL POTATOES

This is a recipe from my friend Dana Day, there are several versions, this one always gets compliments and is easy!

 FUNERAL POTATOES or au gratin potatoes 

Makes One   9 x 13  which can serve up to 12

6-8 large baked potatoes that are cooked and cooled, and then shredded (I always cook mine the night before, and put them in the fridge, then I just peel them cold from fridge and it works great)

OR if you dont have time to do that then buy :

1 large bag shredded hashbrowns  (2 lb bag)(in freezer aisle)

1 can cream of chicken soup (undiluted) (or cream of celery soup)
1/2 cup butter
2 cups grated mild cheddar cheese
1 pint sour cream
1 onion chopped very fine (can leave this out if you don't like onions)
1/2 to 1 cup crushed corn flakes (optional)

Heat soup, 1 cup of cheese, butter, and onions.  When heated through, add sour cream.  Mix together with shredded potatoes and put into 9 x 13 pan.  Sprinkle remaining cheese on top  (you can add crushed cornflakes if you like them ) 
Bake at 350 degrees for 45 min or until bubbly.  You can use generous amounts of cheese with this, this is easy to double or triple as well.

Nourishing thought:
Hillary Weeks is one of my favorite artists, listen to this song, the words are so powerful, but we need to love as if we only had today
listen to youtube here