Easter Story Cookies - make the night before Easter

FB Source: Stacie Allred

Ingredients:
1 cup whole pecans
1 tsp white vinegar
3 egg whites
pinch salt
1 cup sugar
plastic ziploc bag
wooden spoon
tape
Holy Bible

Directions:

1. Preheat oven to 300 degrees (this is important-don't wait 'til you're half done with the recipe!) 
2. Place pecans in ziploc bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.
   Read John 19:1-3.
3. Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.
4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
5. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
6. So far, the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.
7. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed through repentance and the Atonement. Read Isaiah 1:18 and John 3:1-3.
8. Fold in broken pecans. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
9. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
10. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Baked Zucchini Sticks and Sweet Onion Dip

FB Source: Racing and Saving Mama

Ingredients:

Zucchini:

3-4 zucchini, washed and sliced into spears

1 egg

2 Tbsp water for egg wash

1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs.

Dip:
1 med caramelized onion (to caramelize saute onions in 1 tbsp of butter until nice and brown on low heat)
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard

Directions:
Zucchini:

1. Preheat oven to 350F.
2. In a small bowl, whisk egg well and then whisk in the water.
3. In a separate bowl, combine Panko, Parmesan and seasonings or herbs.
4. Roll zucchini spears in egg wash.
5. Dip zucchini into Panko mixture and coat well.
6. Bake for 12-15 mins.

Dip:

• While zucchini is baking, combine ingredients for the dip into a food processor and blend.

Dip and enjoy!!

Based on 1/2 zucchini:

Nutrition Facts

Serving Size 1/2 Zucchini - WITHOUT Dip

Amount Per Serving

Calories  165 Calories from Fat  59

% Daily Value*

Total Fat  6.6g 10%

Saturated Fat  3.3g 17%

Trans Fat  0.0g

Cholesterol  42mg 14%

Sodium  328mg 14%

Total Carbohydrates  17.2g 6%

Dietary Fiber  1.9g 8%

Sugars  3.1g

Protein  10.6g

Vitamin A 7% • Vitamin C 28% Calcium 22% • Iron 8%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in calcium
• High in phosphorus
• High in vitamin C

Sweet Onion Dip Nutrition Facts, based on 1/6th of the batch:

Nutrition Facts

Serving Size 1/6th

Amount Per Serving

Calories  49 Calories from Fat  18

% Daily Value*

Total Fat  2.0g 3%

Saturated Fat  1.2g 6%

Trans Fat  0.0g

Cholesterol  5mg 2%

Sodium  44mg 2%

Total Carbohydrates  7.7g 3%

Sugars  6.6g

Protein  0.3g

Vitamin A 1% • Vitamin C 5% Calcium 0% • Iron 0%

Nutrition Grade C

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in vitamin B6

Bad points

• High in saturated fat
• Very high in sugar

Barbi Cooper's Cinnamon Rolls

FB Source: Barbi Cooper

Ingredients:

Cinnamon Rolls:

3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 tbsp yeast
1 tbsp salt
3 eggs beaten
10 1/2 cups flour
1 cube butter

1 cup sugar

1 cup brown sugar

1/4 cup cinnamon

Walnuts (or Pecans)

Icing:
4 cups powdered sugar
1 tbsp vanilla
Evaporated milk-enough to make syrupy

Directions:

Cinnamon Rolls:

1. In a *Bosch mixer, mix warm water, oil, sugar and yeast and rest for 15 minutes.
2. Add salt, eggs, and 10 1/2 cups flour, until it pulls away from the bowl.
3. Roll out onto floured surface to a 1/2" thick rectangle. 
4. Melt butter and brush it over the entire surface. 
5. Mix together sugar and brown sugar. To this I add about 1/4 cup cinnamon but you can add as much or little as you like.Sprinkle over buttered dough. 
6. Add walnuts or pecans, if desired.
7. Roll long ways. Pinch edge. Cut to desired thickness. Place on greased cookie sheet 1" apart.
8. Allow cinnamon rolls to rise until doubled, approx 30-45 minutes, depending on the warmth of the area.
9. Bake in 400F oven for 12 min. 

Icing:

• Combine Icing ingredients and drizzle over hot rolls.

* Stacie says: "Using a Bosch mixer eliminates the need for that initial rising of your dough. If you use a different mixer, or mix by hand, be sure to allow the dough to rise until doubled before rolling out the dough. Continue following the rest of the recipe as noted."

Salad in a Jar

FB Source: Mix 94.5

ORIGINAL Source: Losing Weight with Linda Melton

Ingredients:
From BOTTOM to TOP
Dressing
Shredded carrots
Cherry tomatoes
Sunflower seeds
Hard boiled eggs
Baby spinach

Directions:

1. Arrange ingredients in a large mason jar
2. Store in fridge for up to a week
3. When ready to eat: shake jar, place on a plate, and eat!

You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers. Always remember to put the dressing at the bottom and the lettuce at the top—a MUST!!

Utterly brilliant, people. Not only does SALAD IN A JAR save space in your fridge, it also reduces food waste and gets non-salad eaters to mow down daily.

Chicken Rollatini

FB Source: Julie Morgan

Ingredients:
2 Boneless Skinless Chicken Breasts
3/4 cup Italian Seasoned Bread Crumbs
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella
2 eggs, beat and set aside
3/4 cup fresh chopped spinach (can use frozen, make sure it is thawed and dry)
6 Tbsp Ricotta cheese
Olive Oil
1 1/2 cup Favorite Marinara sauce (Or you can make your own with 2 cans crushed tomatoes, 3 diced garlic cloves and 1/4 cup olive oil and salt to taste)

Directions:

1. Preheat oven to 450 deg.
2. Place chicken breast in Ziploc bag and pound to about 1/4 inch thick. Cut in half so you have two cutlets. Do this with both breasts.
3. Combine bread crumbs and 3 Tbsp of the parmesan in one bowl. Set aside
4. Place eggs in separate dish.
5. In small bowl mix ricotta, mozzarella, parmesan and spinach. 
6. Lay chicken down on cutting board. Salt and pepper the breasts. Add some of the ricotta mixture and roll the chicken up. Dip in egg and then coat with the bread crumb mixture. Place in baking pan seam-side down and sprinkle with olive oil. 
7. Bake for 25 minutes. Remove from oven and top with marinara and sprinkle with mozzarella and parmesan. Return to oven and bake 3 more minutes or until cheese is melted.

Apricot Almond Oat Bars ~ Diabetic Friendly

FB Source: Julie Morgan

Ingredients:
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. Magic Baking Powder
1/4 tsp. salt
3/4 cup non-hydrogenated margarine
3/4 cup packed brown sugar blend sugar replacement
2 eggs
1 tsp. almond extract
3 oz. Baker's White Chocolate, divided
1/3 cup dried apricots, chopped
1/4 cup roasted almonds, chopped

Directions:

1. Heat oven to 350ºF.
2. Mix first 4 ingredients and set aside. 
3. In a separate bowl, beat margarine and brown sugar replacement in large bowl with mixer until light and fluffy. 
4. Beat in eggs 1 at a time, until well blended. 
5. Add extract; mix well. 
6. Gradually beat in oat mixture.
7. Chop 2 oz. chocolate. Add to oat mixture, along with apricots and nuts. Stir until blended. 
8. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
9. Bake 22 to 25 min. or until toothpick inserted in center comes out clean. 
10. Cool completely. Cut into bars.
11. Microwave remaining chocolate square as directed on package. Drizzle over bars.

Cauliflower Crust Pizza

FB Source: Sherry Kirkpatrick Patterson

Ingredients:
2 cups grated cauliflower
1/2 cup shredded light mozzarella cheese
2 eggs
1 tsp oregano
2 tsp basil
2 tsp parsley
Dash of Italian seasoning
1 green pepper
1 yellow or green onion
1 tomato
Bunch of fresh basil
Garlic powder, to taste

Directions:

1. Chop pepper, onion, tomato, and any other toppings you like. Set aside. 
2. Shred ½ cup light mozzarella (for topping) 
3. Use a cheese grater or processor fitted with an S blade to grate the cauliflower tops only. 
4. Add to bowl with the mozzarella, spices and eggs. 
5. Spray a round or rectangular metal pan with cooking oil before spreading the dough evenly. Bake at 450° F for 12-15 minutes. 
6. Remove the dough from the oven and sprinkle chopped green pepper, onion, tomato, fresh basil, Italian seasoning as well as the remaining mozzarella cheese on top. 
7. Return the pizza to the oven and bake until the cheese has melted and the crust is crispy. 

***Low carb crust that tastes so much better than bread pizza crust** 

Flourless Pancakes

FB Source: Fitness Girls

Ingredients:
1 Banana

2 Eggs

Directions:

1. Mash banana and eggs together.
2. Cook your pancakes.
3. Enjoy.

Mozzarella Stuffed Meatballs

FB Source: Julie Morgan

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:

1. In a large bowl mix beef through pepper ingredients.
2. Form into 2" balls. 
3. Press a cheese cube in the middle and seal the meat around it.
4. Heat 1/2" oil in a large skillet. Brown meatballs and then set aside on plate.
5. Pour marinara sauce into pan; bring to a simmer. 
6. Add meatballs and simmer until cooked through, about 30 minutes.
7. Serve over spaghetti or on top of a hoagie!!

Easy Pumpkin Spice Cake With a Twist

FB Source: Julie Morgan

Ingredients:
1 package spice cake mix
1 can pumpkin
2 tbsp unsweetened cacao
4 eggs
1/2 cup vegetable oil
3/4 cup sugar
1/4 cup water
1 package chopped pecans

Directions:

1. Preheat oven to 350. 
2. Place cake mix, cacao, pumpkin, eggs, oil, sugar and water in mixing bowl. Mix well. 
3. Pour into well greased 9 x 11 cake pan and bake for 30 - 35 mins, or until toothpick comes out clean. 
4. Let cool and ice with your favorite cream cheese icing recipe or mix.
5. Sprinkle with chopped pecans.

Egg Nog

FB Source: Julie Morgan

Ingredients:
6 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 quart milk
1/3 pint heavy whipping cream
1 pinch ground nutmeg
1 pinch salt

Directions:

1. Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
2. Beat the whipping cream until soft peaks form.
3. Fold in to egg and milk mixture and sprinkle with nutmeg. 
4. Serve chilled. 

Option: Top with whip cream. Enjoy!

Original recipe makes 8 to 12 servings

Iris's Diabetic Cinnamon Buns

FB Source: Julie Morgan

Ingredients:

Dough Mixture:
1/2 skim milk
2 tsp. apple cider vinegar
1 pkg. quick rise yeast
1/4 c. warm water
1/3 c. granulated splenda
3 tbsp. shortening
1 egg
1/2 tsp salt
3 c white flour

Cinnamon Mixture:
1 tbsp melted margarine
1/3 c brown sugar splenda
cinnamon

Directions:

1. Combine skim milk and vinegar in large mixing bowl. Dissolve yeast in warm water. Add to skim milk mixture. Beat in splenda, shortening, egg and salt. Add 2 c. flour. Beat on low speed till mixture is blended and smooth. Add remaining flour and stir until flour is mixed into the dough. (I used a Kitchen Aid Mixer with a dough hook)
2. Knead dough for about 5 mins till smooth and elastic. 
3. Place in greased bowl, cover and let rise till double in size. Then roll out to 12 x 9" rectangle in size.
4. Spread dough with melted margarine, brown sugar splenda and cinnamon.
5. Roll up and cut into 15 pcs. and place into well-greased 9 x 13 cake pan.
6. Cover and let rise for about 1 hr. 
7. Bake at 375° for about 25 - 30 mins. or until done.

Calories: 75 per serving

Lazy Cake Cookies 2

FB Source: Julie Morgan

One-Bowl Apple Cake

FB Source: Gabriele Lanhan

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions:

1. Preheat oven to 350°. 
2. In a large bowl, mix the eggs, sugar, cinnamon and oil. 
3. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) 
4. Mix together the baking soda and flour and add to the ingredients in the bowl. 
5. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. 
6. Pour mixture into a greased one 9x13 or two 9″ round pans. 
7. Bake for approximately 55 minutes.

This cake is so moist and rich and just perfect for this time of year. (and easy to make!)

Lemon Sour Cream Pie

ORIGINAL Source: Your Home Based Mom

Ingredients:
1 C Sugar
3 Tbsp plus 1-1/2 tsp cornstarch
1 Tbsp grated lemon peel
1/2 C lemon juice
3 egg yolks, lightly beaten
1 Cup milk
1/4 Cup butter, cubed
1 Cup (8 ounces) sour cream
1 pastry shell (9 inches), baked or graham cracker crust
1 Cup heavy whipping cream, whipped
* Lemon twists for garnish

Directions:

1. Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy saucepan
2. Cook over medium heat until thickened
3. Stir in butter
4. Cool mixture to room temperature
5. Stir in sour cream and pour filling into a prepared pie shell
6. Spread whipped cream on top and garnish with lemon twists

Store in the refrigerator. Yield: 8 servings

Stacie says: "This recipe is one that I saw on a FB page, but they didn't want the information to be shared. So, I found the same recipe on the Internet, at Your Home Based Mom, instead."

Amazing Coconut Pie

FB Source: Welcome Home

ORIGINAL Source: My Retro Kitchen

Ingredients:
2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick
4 eggs
1/4 cup (half a stick) butter, softened
1 tsp vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)

Directions:

1. Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover. Blend on LOW speed for 3 minutes. pour into a greased 9-inch pie plate. Sprinkle with coconut.
2. Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown. (It took me closer to 50-55 minutes).
3. Serve warm or cool on a wire rack. Store leftover pie in refrigerator.

Turrón de Navidad

ORIGINAL Source: Nourished Kitchen

Ingredients:
1 3/4 cup roasted almond slivers (preferably soaked and dehydrated)
1 1/2 cups raw honey
3 egg whites

Directions:

1. Roast the almonds at 375F for 10 minutes mixing them up halfway through.
2. In a medium sized saucepan; gently bring the honey, over medium heat, to a slow boil. Once it starts to boil, turn the heat off, and set aside.
3. Whip the egg whites to a thick glossy meringue. Carefully, fold the meringue into the honey.
4. Once the meringue has been folded into the honey, bring the mixture back up to medium heat constantly stirring for 15-20 minutes. The meringue honey mixture will soon increase in volume. As you keep stirring, it will condense itself until a thick caramel has formed. Also, the color will slowly change from a light brown to a deep burnt orange. The bottom of the mixture may start to burn a bit which is okay. It adds depth in flavor. *To test if your mixture is thick enough, add a bit to a plate and immediately place in the refrigerator. After a minute or so, if it hardens, your mixture is ready.
5. Once the mixture has thickened add the roasted almonds and mix through. Quickly pour the turron mixture into a parchment paper lined dish. Place another piece of parchment paper directly on top of the mixture which will allow you to press it down and prevent anything from sticking to it.
6. Cool in the refrigerator for 2-3 hours before slicing.

Buen provecho.
Turron de Navidad is a traditional Spanish candy consisting of only three ingredients: almonds, honey and egg white. It's super-simple, sweet flavor is a special treat at Christmas time. Diana Bauman, of A Little Bit of Spain in Iowa. gives you this traditional Spanish treat.

Read more: http://nourishedkitchen.com/turron-de-navidad/#ixzz2mU60JtXK

Frosted Berry Hand Pies

Source: Go Bold with Butter

By Hiedi
Makes 8 hand pies

Ingredients:
For dough:
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter
½ teaspoon salt
1 tablespoon sugar
4-5 tablespoons water
1 egg, yolk and whites separated
3/4 cup berry jam

For sugar glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Directions:

1. In food processor fitted with steel blade, pulse flour, butter, salt and sugar 10-12 times or until butter is consistency of small peas. Add water and pulse 5-7 more times or until dough starts to come together. Turn out onto floured surface and shape into 2 round discs. Cover in plastic wrap and refrigerate for 1 hour.
2. Preheat oven to 450°F. Roll out dough to 1/4-inch thickness, and cut into 3 1/2-inch by 7-inch pieces. Each dough round should yield 4 pieces. Lightly brush edges of dough squares with egg and spoon 1 tablespoon jam on one side of dough within egg-basted edges. Fold dough in half and crimp edges with fingers and then press down edges of dough, about 1/4 inches, with the tines of fork.
3. Place hand pies on baking sheet lined with parchment paper and brush tops with egg wash and bake for 15 minutes or until crust is golden. Remove from oven and allow cooling.
4. While hand pies are resting, mix sugar glaze by adding powdered sugar, milk and vanilla to medium-sized bowl and whisk to mix well. If mixture is too thick, add more milk, 1/4 teaspoon at a time, to thin.
5. When hand pies are cooled, drizzle the tips with sugar glaze and serve.

These Frosted Berry Hand Pies make for a perfectly dunkable after school treat for my soon to be pre-teen. She likes to help put her stamp on the process by folding and crimping the edges of her pies. The simple, buttery crust is the perfect package for the jammy insides.

Brown Butter Salted Caramel Snickerdoodles

ORIGINAL Source: The Recipe Critic

Ingredients:

2½ cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon ground cinnamon
1 cup unsalted butter, sliced
1¼ cup dark brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into ¼’s
¼ cup granulated sugar
2 teaspoons ground cinnamon
½ teaspoon coarse sea salt

Directions:

1. In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don’t want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
3. While the butter is cooling, cut the caramel squares into quarters.
4. In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The remaining ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
5. Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
6. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
7. Once you are ready to bake, preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.
8. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used coarse sea salt)
9. Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cook for 2-3 minutes, and transfer to a wire cooling rack to cool completely.

Notes

Recipe Adapted from Two Peas and their Pod