Resurrection Rolls

Demonstrated by Dorothy Breinholt

These are so yummy and fun to make.

Ingredients:

•  8 Rhodes rolls, crecent rolls or homemade roll dough
•  8 large marshmallows
• 1/3 cube melted butter
• 3/4 tsp.Cinnamon
• 4 TB Sugar

Directions:

1. Give each child one roll. This represents the tomb.
2. Each child takes one marshmallow which represents the body of Christ.
3. Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial.
4. Roll the dough into a circle and lay the marshmallow on the dough and carefully wrap it around the marshmallow.
5. Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams)
6. Let dough rise until double in size if using Rhodes rolls or homemade dough.
7. Bake according  to package directions.
8. Cool.
9. Break open the tomb and the body of Christ is no longer there!!

Cook's Note: These can be made up the night before Easter. Just leave them in the fridge to rise overnight. 

Printable Version

Peach Glazed Pork Tenderloin

Submitted by Jenny Hodges


3/4 Tsp. Dried thyme crushed

1/4 tsp. salt

1/4 tsp. pepper

2 tsp. cooking oil

1 3/4 pound pork tenderloin

1/3 c peach preserves or apricot preserves

2 tsp. Worcestershire sauce

1 tsp. grated ginger root or 1/4 tsp. ground ginger

1. In a small mixing bowl stir together thyme, salt, and pepper.  Rub cooking oil onto meat.  Sprinkle herb mixture evenly onto meat.  Rub in with fingers.  Cover and refrigerate for 2 to 6 hours.
2. Meanwhile, for glaze, stir together preserves, Worcestershire sauce, and ginger root.  Set aside.
3. Place tenderloin on a rack in a shallow roasting pan.  Insert a meat thermometer.  Roast in a 425* oven for 15 minutes.  Spoon some of the glaze over tenderloin.  Roast for 10 to 15 minutes more or till thermometer registers 160*.  Spoon remaining glaze over tenderloin.  Cover with foil and let stand 15 minutes before carving.  Makes 4 servings.

Printable Version

Oreo Pudding Poke Cake

Submitted by Julie Twitchell

I made this for a family birthday party a few weeks ago. Everyone loved it. The original recipe calls for 2 packages of Oreo pudding mixes, but I decided to only use one box and then added the Cool Whip. If you love Oreos, you will love the cake!



1 Box Chocolate Cake Mix

Ingredients needed to make cake (usually eggs, oil and water)

1(4 oz.)package Instant Oreo pudding

2 cups milk (2% or higher)

1 12 oz. Cool Whip

Crushed Oreo Cookies (optional)

1. Make cake mix according to directions and bake in a well-greased 9x13 pan.
2. Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.
3. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
4. Pour pudding mixture over warm cake. Allow the cake to cool for several minutes. Then top with Cool Whip and put into the fridge to set up. About an hour.
5. Finish with crushed Oreos and serve.

Printable Version

Orange Cranberry Bread

Submitted by Hollilyn Waite

Mix:
2 teaspoons salt
4 1/2 teaspoons yeast
2 Tablespoons sugar
2 Tablespoons oil
3 Tablespoons honey
2 1/2 cups flour

Warm following mixture to about 110 degrees:

Orange juice + water = 2 1/4 cups liquid
(juice squeezed from 1 1/2 to 2 oranges)
Grated peel of 1 orange

Mix dry and wet mixtures. Add 2 1/2 to 4 1/2 cups flour until dough can be handled.

Add one cup craisins. Knead until dough is smooth and elastic.

Cover dough with plastic wrap and let rise in warm place until doubled (30-60 minutes). Punch down dough and form into two loaves. Place in bread pans. Cover with plastic wrap and let rise in warm place until doubled (30-60 minutes).

Cook at 350 degrees for 35 minutes or until loaf is light brown.

Printable Version

French Dip Crescents

Submitted by Michelle Tolman

Michelle found this recipe here. I must say, the pictures looks pretty yummy!

• 2 packages crescent rolls, 8 count
• 1 pound deli roast beef, thinly sliced
• 4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
• Horseradish--optional
• Au Jus for dipping: optional
  

1. Unroll crescents onto a large cookie sheet.
2. Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
3. Roll crescents starting from the wide end and ending at the narrow end.
4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
5. Serve with  Au Jus and enjoy!

Printable Version