Resurrection Rolls

UPDATE: Resurrection Rolls was supposed to be posted on Easter Sunday, however, because of an unreliable Internet source, it was not.

Happy Easter everyone! For me this Easter has been much more meaningful because over the past six months my faith has grown and changed for the better. I know that it is hard to come up with a food item that represents the true meaning of Easter, but sometime ago a true genius came up with the original recipe for Empty Tomb rolls. This has to be one of the best ideas that I have ever seen. Most people take the simple route by using refrigerated crescent roll dough, I have no problem with this and even considered doing it myself. However, we agreed that making the rolls from scratch would most likely taste better and mean more because of the work put into them. Anyway, here’s the skinny on the ingredient’s symbolism: The marshmallow represents Jesus’ body, and the dough represents the tomb. Putting the marshmallow inside the roll and sealing the dough around it is similar to Joseph of Aramathea and Nicodemus burying Jesus in the tomb and sealing it closed with a large stone. The cinnamon, sugar, and butter represent the linen and spices that were wrapped around Jesus’ body. The finished product (i.e. the cooked roll with a sweet, hollow center) represents the empty tomb that Jesus left behind after He rose from the dead. I hope that your family enjoys these as much as ours did!

The Ingredients: 3 1/4 to 3 1/2 cups unbleached all-purpose flour, 1 pkg. instant dry yeast, 1 cup warm water, 1 egg, 1/2 cup sugar, 2 -3 tbsp. cinnamon, 4 tbsp. butter, 1 tsp. salt.

Add the warm water and yeast to a large mixing bowl, let sit for five minutes. Now add the egg, 1/4 cup of the sugar, 2 tbsp. of softened butter, and the salt. Using a wooden spoon, mix until just combined. Add the flour one cup at a time, mixing until just combined each addition. Set aside and let the dough rise in a warm place for 45 minutes to an hour. When the time is up, cut the dough in fifteen squares. Roll fifteen marshmallows in a mixture of cinnamon and the remaining 1/4 cup of sugar. Place one marshmallow in the center of each square of dough. Now form the dough into a ball around the marshmallow. Brush the rolls with melted butter, then bake at 375 degrees for about fifteen minutes.

Happy Easter! He is Risen!


Homemade Marshmallows

Before making these, I never thought that one could make homemade marshmallows. Boy was I wrong! These homemade marshmallows did not taste anything like the marshmallows that you buy in the store, they have a natural sweetness and softness that the packaged ones do not have. I have noticed that many things that are packaged taste better when you make them at home. Not only that, but these actually took less than twenty minutes to put together. So instead of posting the typical Easter dessert recipe that contains Peeps or something nasty like that, I decided to provide you with a last farewell to cold days sitting around the campfire, roasting smores….laughing at each other’s attempt at singing…..

What You Need: A stand mixer, the whisk attachment, a sifter or strainer, a small pot, a stovetop, a small baking pan, 1 cup of sugar, 1/4 cup light corn syrup, 1/4 cup of confectioner’s sugar, 1/2 cup of cold water, 1 1/2 packets of unflavored gelatin.

Add the unflavored gelatin and 1/4 cup of water to the bowl of your stand mixer. Set aside. Add the sugar, corn syrup, and remaining water your small pot, stir gently until just combined. Turn your burner to high heat and let the mixture come to a rolling boil. As soon as it comes to a rolling boil, count to 60 seconds, then remove it from the heat. Use a fork to break up the gelatin mixture into small pieces.

Using the whisk attachment, turn your mixer to low speed and slowly drizzle in the simple syrup. When all the syrup has been added, increase the speed until it is on high. Allow the mixer to run on high speed for 6-8 minutes or until the marshmallow mixture is white and makes strings when you touch it. While that happens, generously butter a small baking pan. Quickly pour the marshmallow mixture into the baking pan, don’t worry about getting it all out of the bowl. Sift the confectioner’s sugar over the top and press the marshmallow flat with your hands. Refrigerate for 2-3 hours, cut the marshmallows into squares and serve…..or make Smores!

They don’t look perfect, but they sure taste that way!


Southern Style Coleslaw

Queenbee loves coleslaw, always has, always will. While she is open to many different varieties, Southern Style is her favorite. I usually make it for her at least a couple of times a month, and today was no exception. A lot of people think that the two colors of cabbage are no different when it comes to flavor. This is, however, FALSE. Purple cabbage is strong and slightly bitter, while green cabbage is more fresh tasting and has a mild, versatile flavor. In my opinion, purple cabbage is a strange species of garden plant that does not belong in a southern style slaw. Now that we have established which is the correct color of cabbage to eat, let us talk about how it is prepared and consumed.

The Ingredients: 1 medium size green cabbage, 1 cup shredded carrots, 1 cup shredded pickles, 1/2 cup sour cream, 1/4 cup mayonnaise, 2-3 tbsp. spicy brown mustard, 2 tbsp. thousand island dressing.

Slice cabbage into wedges and shred it in the bowl of your food processor. Do the same with a cup of baby carrots, or just buy the pre-shredded ones. Stir the shredded cabbage and carrots together until they are well combined, then add the remaining ingredients. Mix with tongs or a rubber spatula until well combined. Refrigerate for thirty minutes to one hour.

This coleslaw is sooooo good…..


Double Chocolate Cookies

It took me forever to find a good recipe for homemade butter cookies, but when I did, ooohhhh boy…..were they good…..Anyway, I used said awesome recipe to create the Valentine’s Day cookies that I posted a little while ago. But then I got the hair-brained idea to make a chocolate version….let’s just say that dangerous recipes are my specialty. These Double Chocolate Cookies are not only good, they’re great! The chocolate to cookie ratio is just right. Creating a soft, gooey, irresistible, melt-in-your-mouth cookie sure to win over your family, friends, acquaintances, co-workers….random people walking down the street…..that nosy neighbor who spys on you….Sorry, it’s been one of those days. Because hey, who wouldn’t go crazy when their next-door neighbor is constantly staring at them…..Like I said, it’s been one of those days. Enjoy the cookies!

The Ingredients: 1 1/2 cups cake flour, 3/4 cup sugar, 1/2 cup unsweetened cocoa powder, 6-8 tbsp. softened butter, 1 egg, 1/2 to 1 tsp. salt, 1/2 tsp. baking powder, 1/2 cup semi-sweet chocolate chips.

Using the paddle attachment on your stand mixer, cream together butter, sugar, and the egg for one minute. Add the flour, cocoa, baking powder, and salt. Mix for 2-3 minutes or until well combined. Remove the bowl from the mixer and fold in the chocolate chips by hand. Refrigerate the dough for 30 minutes to an hour or until firm. Use an ice cream scoop or cookie cutters to form your cookies. If using cookie cutters, roll out the dough to a half inch thick. If not, simply fill the ice cream scoop and drop the dough onto a baking sheet. Bake at 350 degrees for ten to twelve minutes.

Here they are! Feel free to decorate with your leftover Valentine’s candy!



Garden Vegetable Quiche

Eggy, cheesy, full of veggies, warm, hearty, and good for breakfast, lunch, or dinner, I give you simple and delectable quiche! As I was looking through my recipe index, I realized that I have never posted any quiche recipes! A travesty! We have always loved quiche, but unfortunately we only make it every once in a while as it uses quite a few eggs, and we all know that eggs are overpriced….however, we made it this week, and it was delicious! Every time we make it I am reminded how easy quiche is to make, the only hard part is waiting for it to cook, especially if you are hungry.;) It is always surprising how much sauteed vegetables enhance the flavor of baked eggs. I guarantee that you will want to make this recipe again and again. Quiche works great as a dainty, elegant dish to serve at an afternoon luncheon or tea party. That being said, I won’t delay any longer in telling you how to make it.

The Ingredients: 4 carrots, 2 zucchini, 2 bell peppers, 1/3 of a yellow onion, 8 brown eggs, 2 refrigerated pie crusts (the kind that comes in the long box), 1 cup of grated Colby cheese, 1/2 tsp. garlic, 1/2 tsp. basil, 1 tsp. parsley flakes,  1/2 tsp. salt.

Dice the vegetables and saute them for 10 minutes. Remove from the heat and set aside. Place the pie crusts into two standard pie pans, trimming off the excess as needed. Beat the eggs and spices in a large bowl until smooth. Add half of the beaten eggs and half of the sauteed vegetables to each pie pan. Top each quiche with half of the cheese. Gently press the cheese just below the surface of the egg mixture. Bake at 365 degrees for 40 minutes. Reduce heat to 350, cover the quiche with foil, and bake for an additional fifteen to twenty minutes. Serve while warm. If you do not wish to make two quiches, just half this recipe.:)

As you can see, we have one X-large deep dish pie pan rather than two small ones. Quiche always seems to taste better in deep dish form.:P Isn’t it beautiful?

DSC08986 DSC08987




Spring Chicken Pasta with Veggies

It’s springtime, the birds are singing, the sun is shining, a gentle breeze is blowing, bringing with it the scent of daily fresh-cut grass and constantly running sprinklers that ruin our fence….and I’m dreaming of a light and scrumptious pasta dish containing Farfalle pasta, a cheesy sauce, fresh veggies….and chicken. Let’s just stop here and talk about Farfalle (bow-tie) pasta, I LOVE this stuff! It has such an intriguing shape and neutral flavor that you can tailor any way you wish. In the past I have used it to make Crock-Pot Bowtie Lasagna, which is delicious of course, and by the way that needs an updated picture because the current one looks kind of weird…… But then I thought, wouldn’t Farfalle be good with….ALFREDO SAUCE??? So I made it, and I ate it, and it was good……and that ladies and gentleman is my relationship with pasta dishes. So now that I have described this dish with drama and flair, let’s talk about how to make it.

The Ingredients: 12 oz. Farfalle (bow-tie) pasta, 1 small can Four cheese Alfredo sauce, 1 small can Homestyle alfredo sauce, 1 8-10 oz. can condensed chicken soup, 1 soup can of water, 4-6 chicken frozen chicken strips, 1 large or two small zucchini, 3 carrots, 1/2 cup minced yellow onion, 1 large or two small bell peppers, 1/4 tsp. salt, 1/2 tsp. basil, 1/2 tsp. no salt seasoning, 1/2 tsp. garlic.

Dice the vegetables (mince the onion, this is crucial!:)) and saute them in the large skillet with a few tablespoons of olive oil for ten to twelve minutes, adding the onion and spices during the last five minutes or so. Meanwhile, boil the pasta and heat up the chicken in your oven at 375 degrees for that same amount of time. Turn your crock-pot on high. When the vegetables are cooked, add the chicken soup, 1 soup can of water, and alfredo sauce to your crock-pot, mixing until the chicken soup has dissolved. Now chop the chicken into bite size pieces and add it and the cooked vegetables to the crock-pot, mixing until just combined. Let sit for five minutes, then add the pasta. Mix well, turn the crock-pot to keep warm, and serve whenever you wish. You do not have to use a crock-pot for this recipe, it is just the only piece of our cooking equipment big enough to serve this dish in. That being said, this dish feeds a crowd! It would be great for a party or when you have people over for dinner.

Smooth, creamy, delicious…..need I say more?



Southern Apple Crisp

I don’t know about you, but I am always ready for dessert, especially if it has a southern twist. Remember those delicious cobblers and crisps that your grandma used to make for you? That you always wished you could make yourself? Well, this Southern Apple Crisp is a shortcut to destiny that tastes like you spent all day in the kitchen! All you need is ten minutes, a few tricks up your sleeve, and the nerve to pull it off! Now, let me tell you how it happened. It was a sunny winter Sunday, we were enjoying a somewhat peaceful afternoon, and suddenly…..Queenbee decided it was time for me to learn how to make apple crisp. So, I researched the different variations, decided on the southern way (of course!), and went off to create! Let’s just say Queenbee is always right when it comes to dessert (she’s right behind me, isn’t she?). As she is a chocoholic, this is the only fruit dessert that meets with her exquisite tastebuds. I can’t say that I blame her, you’ll never know that this is a fruit dessert when it’s topped with a hint of vanilla ice cream….If you are like me, big family….hungry brothers… will be doubling this recipe. That’s how good it is.:)




The Ingredients: 1 large can apple pie filling, 1/2 cup brown sugar, 1/2 cup whole wheat pastry flour, 1/2 cup oats, 1 tbsp. cinnamon, 4-5 tbsp. cold butter, 2 tsp. lemon juice (optional), 1/4 tsp. salt (optional).

Cut butter into cubes and add it to a medium sized mixing bowl. Add the sugar, flour, oats, and if using, salt and lemon juice. Using a pastry cutter, work the butter into the topping until pea-sized. Add the pie filling to a small baking dish or standard pie pan, press the topping evenly over the top. Bake at 365 degrees for 30 minutes.

There are no words to describe how good this is, especially topped with all-natural vanilla ice cream……