Resurrection Rolls (Disappearing Marshmallow Rolls)

 

1. First, gather the kids together (or your significant other, grandparents, aunts, uncle, whoever). Get your ingredients out and preheat the oven. Read John 19 in the New Testament while the oven is pre-heating.
2. Unroll the crescent rolls, separating each section. Explain that this is like the cloth they wrapped Jesus in.
3. Give your child a marshmallow and explain that it represents Jesus. It’s white and pure because He was without sin.
4. Roll the marshmallow in a small bowl of water. This symbolizes the embalming oils.
5. Now, roll the marshmallow in the cinnamon & sugar mixture. This is like the spices used to prepare his body for burial.
6. Next up, wrap the marshmallow in the crescent roll dough, making sure to pinch the dough together securely on the sides. Don’t worry about what they look like because they’ll taste great no matter what! This represents how they wrapped Jesus’ body.
7. Repeat with each marshmallow and place the rolls in the oven (symbolizing the tomb) and bake for the amount of time specified on the package – 8 to 10 minutes.
8. While the rolls are baking, read John 20:1-18.
9. When the cook time is up, open the tomb and remove the rolls. When they’re cool enough to handle, let your child(ren) open one and discover what happened to the marshmallow. It’s disappeared! This signifies how Jesus has been resurrected.

Ingredients

• 1 can Pillsbury Crescent Dough
• 8 large marshmallows
• water
• cinnamon & sugar mixed together in a bowl

Instructions

• Preheat oven to 375ºF. Spray a cookie sheet with cooking spray or line with parchment paper.
• Unroll crescent dough and separate each triangle.
• Have children dip marshmallow in water. Roll in cinnamon and sugar mixture.
• Place marshmallow in the top of the crescent roll and roll into a crescent roll shape, then secure the sides by tucking them under and pinching them closed. (Don't worry about how they look! They will be yummy!)
• Place on prepared cookie sheet and repeat with remaining 7 rolls.
• Bake in preheated oven for 8-10 minutes or until golden brown on the outside.
• Let cool for a few minutes and then let the children pick a roll to open up. The marshmallow has disappeared!
• Enjoy. ;)

Spring Vegetable Fettuccine Alfredo (vegetarian)

 Spring Vegetable Fettuccine Alfredo (vegetarian)

Ingredients:

Kosher Salt

9-ounce package fresh fettuccine

extra-virgin olive oil, for tossing

2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded

1 bunch thin asparagus, about 1 lb

1 stick of unsalted butter

1/2 cup frozen peas

freshly ground black pepper

2 cups heavy cream

1 1/2 cups grated parmesan cheese

1 Tbsp chopped chives

zest of 1/2 lemon

Directions:

Bring a large pot of generously salted water to a boil.  Add the pasta and cook according to package directions until al dente.  Reserve 1/2 cup of cooking water, then strain the pasta and toss with a splash of oil in the colander.

Meanwhile, slice the mushroom caps in 1/4 inch strips, Snap the woody ends off the asparagus and cut into 2-inch lengths.  Heat a large skillet over medium heat, and add 2 tablespoons of the butter.  When the butter melts, raise the heat to medium-high and add the mushrooms in 1-layer.  Cook, without moving, until the undersides have browned, 1 to 2 minutes then stir and cook until golden about 2 minutes more.  Add the asparagus, another tablespoon of butter, and 1/2 tsp salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes.   Transfer the vegetables to the colander with the pasta.

Reduce the heat to medium and add the remaining 5 Tbsps. butter.  When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes.  Turn off the heat.

Whisk the Parmesan into the sauce.  Add the vegetables, cooked pasta, chives and lemon zest and toss well.  Season with salt and pepper, The pasta will thicken as it cools.  To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency.  Serve hot in heated bowls.

 

Potato Nests with Peas, Ham and Cream Cheese

Ingredients 

2 thick slices of ham (about 4 oz.)

16 ounces (about 3 1/2 cups) frozen shredded hashbrowns, thawed (about half of a 30-ounce bag)

Kosher salt and freshly ground black pepper

8 ounces cream cheese, at room temperature

Finely grated zest of one lemon

2 tablespoons milk

1/4 cup frozen peas 

2 tablespoon chopped chives (1/2-inch pieces)

Paprika, for serving

Directions 

1. Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.

2. Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged. 

3. Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.

4. Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.

5. When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours. 

6. When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water. 

7. Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.

Roasted Asparagus

 Roasted Asparagus 

Ingredients

• 1 1/2 pounds fresh asparagus, tough ends trimmed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 small shallot- finely sliced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1–2 tablespoon lemon zest  (divided)
• 1 tablespoon lemon juice
• Optional:  grated parmesan or pecorino cheese, toasted pine nuts ( or other nut)

Instructions

1. Pre heat oven to 400F
2. Toss trimmed asparagus with  olive oil, garlic, shallot, lemon zest, salt & pepper. Lay out in a single layer on a foil or parchment-lined sheet pan.
3. Roast until just tender, about 20 minutes (check earlier for extra thin ones), depending on size and thickness.
4. Once tender, place in a serving dish and finish with a little squeeze of  lemon juice, more lemon zest and optional romano cheese. Add toasted pine nuts if you like.