Em’s Potato-Corn Chowder

Ingredients

3 large potatoes
4 cups chicken broth – divided use
1 tablespoon vegetable oil
1 small onion, sliced wide
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/4 cup shredded cheese
1 tablespoon cornstarch
1/2 cup milk
1/2 cup heavy cream
1 small can (11oz) whole kernel corn – divided use

Optional for garnishAdditional shredded cheese
Fresh green onions or chives
Crumbled bacon bits

Directions

Peel and cut the potatoes into small cubes. Boil in 3 cups of chicken broth until the potatoes are fork tender Drain the potatoes reserving the broth (you’ll probably have about 1 1/2 – 2 cups left). Set both aside.

In a large pot pour the vegetable oil and saute the onion and garlic until tender. Stir in the chicken broth reserved from cooking the potatoes, add the flour, salt, basil and pepper. Mix very well. Gradually add another cup of chicken broth, then the 1/4 cup shredded cheese and bring to a boil. Once the mixture is boiling, add the cornstarch and stir… the cornstarch will be lumpy and that’s okay… use an immersion blender to mix everything really really well. Add the milk, cream, half of the corn and half of the potatoes. Use the immersion blender again just for a short amount of time – about 10 seconds. Add the remaining corn and potatoes and heat through but do not bring to a boil.

Garnish with shredded cheese, green onions, chives and bacon bits if desired.

Credit: http://www.therepressedpastrychef.com/.

Hard Rock Cafe's Baked Potato Soup!

3 good sized potatoes (baked and cut into pieces)

1/2 a package of bacon (cooked and crumbled)
1/3 cup flour
1/2 cup onions (I leave out and dump in some dried onion flakes)
3 cups chicken broth
1 cup half and half
1/8 cup fresh parsley (I just dump some dried parsley in)
3/4 tsp garlic powder
1 tsp dried basil
3/4 tsp salt
1/2 tsp black pepper
1/4-3/4 tsp red pepper (add only if you want more heat!!)
1/2 cup cheese

Chop bacon and reserve grease (or don't reserve grease and use vegetable oil in place). Heat grease and cook onions in bacon drippings (or oil) over medium high heat until transparent, about 3 minutes. Add flour and stir about 3-5 minutes, until mixture starts to turn golden brown. Add chicken stock gradually, whisking to prevent lumps. Whisk until liquid thickens. Reduce heat to simmer and add cream, potatoes, chopped bacon, parsley, garlic powder, basil, salt, pepper, and red pepper. Simmer for about 10 minutes; do not allow to boil. Add grated cheese and heat until cheese melts smoothly. Garnish each serving with chopped bacon and cheese.
*This recipe makes 4 servings.

Grape Salad

4 lbs. grapes - red or green seedless, washed

  and stemmed         

8 oz. sour cream

8 oz. cream cheese, softened

1 c. sugar or Splenda

1 tsp. vanilla

1 c. brown sugar or brown Splenda

1 c. chopped nuts

Mix sugar, cream cheese, sour cream and vanilla.  

Fold into grapes and place in a bowl.  Top with brown sugar topped with nuts.  Let set overnight before serving.

YIELD: 8 to 10 servings

Tex-Mex Slow Cooker Chicken (Betty Crocker)

what you need

1 lb. Boneless skinless chicken breasts, cut into 1-inch-wide strips

2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

2 Tbsp. Flour

1   each green and red pepper, cut into 1-inch-wide strips

1 cup Frozen corn

1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

make it

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

STIR just before serving; top with shredded cheese.

Bethenny's Stuffed Portabello Mushrooms

4 large portabello mushrooms 1 clove garlic, minced Store-bought balsamic vinaigrette dressing 1 teaspoon Dijon mustard 2 tablespoons pine nuts, pan toasted 1 tablespoon parsley, chopped 4-5 button mushrooms, chopped ¼ cup Parmesan cheese salt and pepper 1 tablespoon Parmesan

Wipe mushrooms clean with a damp paper towel.  Do not rinse! Remove large stems.  Cut off hard base, finely chop, and set aside. Mix balsamic dressing, garlic, Dijon, salt and pepper in a bowl. Using a brush, generously brush the entire mushroom with the marinade. Place mushrooms in a Ziploc bag and refrigerate for 1 to several hours. Preheat oven to 400 degrees. Combine remaining ingredients (except pine nuts) in a small food chopper (I purchased a brand new one for .99 on eBay).  Otherwise, finely chop with a knife. Taste mixture and season with salt and pepper. Grill mushrooms on outdoor grill, grill pan or nonstick skillet.  When grilling, place a pan or some sort of weight on top of the mushroom, as this will make them crispier and remove some of the water.  Grill until lightly charred then flip and repeat. Place mushrooms on tin foil or a sheet pan and spread mushroom mixture on top of each portabello. Sprinkle with pine nuts and Parmesan and bake for 10 minutes. For the last 5 minutes, place under the broiler. Sprinkle with parsley and serve.

Bethenny's Low Fat Chocolate Muffins

1 cup unsweetened applesauce ½ cup raw sugar 1 teaspoon vanilla ¼ teaspoon almond extract ¾ cup oat flour 1/3 cup cocoa powder 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup semisweet vegan chocolate chips 1 dash cinnamon

Preheat oven to 375 degrees.  Use nonstick spray on regular sized nonstick muffin tin and combine ingredients. Using 3 ounce ice cream scoop, evenly scoop into muffin tins. Bake for 20 minutes to one hour, rotating half way through. Place toothpick in center.  When the toothpick comes out clean, the muffins are done. Allow to fully cool, then pop out with a spoon.

Bethenny's Rosemary Potatoes

1 pound baby white potatoes, halved 1 rosemary sprig (remove greens and mince) ½ clove garlic, minced salt and pepper to taste

Coat with olive oil. Bake at 375 degrees for 20 minutes. Increase heat to 400 for 10 minutes. Heat at broil until brown ‘n crispy.

Bethenny's Lasagna

8 ounces whole wheat lasagna noodles 1 pound turkey sausage (take it out of the casing) 16 ounces any tomato sauce (don’t be a hero--just buy the kind in a jar) 1/2 cup chopped fresh Italian (flat leaf) parsley 2 tablespoon chopped fresh basil 15 ounces part–skim ricotta cheese 1 teaspoon salt 1 teaspoon pepper 4 ounces shredded part-skim mozzarella cheese 1/3 cup freshly grated Parmesan cheese

Preheat the oven to 350.  Cook the noodles according to package directions.  Set them aside. Brown the turkey sausage in a nonstick skillet with cooking spray. Stir in the tomato sauce.  Set aside. In a bowl, combine the parsley, basil, ricotta cheese, salt, and pepper.  Set aside. Spray a baking pan (9x13 inches) with cooking spray.  Ladle about 1/3 of the tomato meat mixture into the bottom of the pan.  Cover with half the noodles.  Spread half the herb-ricotta mixture over the noodles.  Repeat with another 1/3 of the sauce, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the remaining sauce.  Sprinkle the mozzarella cheese and the Parmesan cheese over the top. Bake for 30 – 45 minutes or until heated through and bubbling.

Bethenny's Roasted Spicy Broccoli

4 C broccoli florets 1 small red pepper, chopped in 1" squares 1/2 tsp. red pepper flakes 2 T extra virgin olive oil Salt and Pepper ½ tsp crushed red pepper Zest of ½ lemon 1 garlic clove, minced

Preheat oven to 400 Degrees. Roast for 15 minutes. Toss and continue to roast for 15-20 minutes or until tender.

Bethenny's Mac & Cheese

12 ounces whole wheat mini pasta shells (these hold the cheese better than elbows) 1 cup soy milk 1 cup freshly shredded Parmesan 1 cup reduced fat sharp cheddar cheese, shredded 1 cup frozen butternut squash, thawed 1 teaspoon salt 1 teaspoon dry mustard ½ teaspoon pepper ½ teaspoon Worcestershire sauce ½ tsp. chili powder or a few dashes of Tabasco sauce 2 tablespoons whole wheat bread crumbs 2 tablespoons reduced fat Monterey jack cheese, shredded

Preheat the oven to 350 degrees.  Boil pasta shells in salted water until slightly firm, according to package directions. In another saucepan, combine the soymilk, Parmesan, cheddar, and butternut squash over medium heat until melted and combined.  Turn off the heat.  Add salt, mustard, pepper, Worcestershire sauce, and chili powder or Tabasco. Drain the pasta but don’t rinse it.  Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta.  Taste and add more salt or pepper, according to your taste. Spray a shallow baking pan with cooking spray and put the pasta-cheese mixture in it.  Sprinkle with breadcrumbs and Monterey jack cheese.  Bake for 15 to 20 minutes.

Bethenny's Sour Cream Pound Cake

1 stick butter, softened 1 1/2 cups granulated sugar 1 banana, mashed 1/2 cup nonfat Greek yogurt, such as Fage 1/2 cup fat-free sour cream 3 eggs 3 egg whites 3 cups oat flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract cooking spray 3 cups fresh mixed berries 2 tablespoons powdered sugar

Preheat oven 325 degrees. Cream butter and sugar in a bowl with an electric mixer on medium speed for 1 minute or until well-incorporated. Add banana, yogurt and sour cream; beat on low speed until combined. Whisk together eggs and egg whites in a separate bowl. Sift oat flour and the next 3 ingredients (baking soda, baking powder and salt) in a large bowl. Add butter and egg mixtures alternately into oat flour mixture. Add vanilla, and pour batter into 10-inch tube pan coated with cooking spray. Bake 1 hour or until a wooden pick inserted into cake comes out clean. Slice into 12 pieces and serve each slice toasted and topped with 1/4 cup berries and 1/2 teaspoon powdered sugar.

Bethenny's Oatmeal Chocolate Chip/Peanut Butter Cookies

¾ cup oats 2 tablespoons butter ¾ cup raw sugar ½ cup natural peanut butter 1 egg ½ teaspoon almond extract 1 cup whole-wheat flour1 teaspoon baking soda ½ cup chocolate chips ¼ cup soymilk

Preheat oven to 350 degrees.  In large bowl, mix together ingredients.  Stir well until all ingredients are combined. Use a 3 oz. ice cream scoop to drop batter onto a cookie sheet lined with parchment paper (to prevent sticking). Press the scoop of dough flat. Bake for 23 minutes, rotating the cookies at around 12 minutes. Cool slightly on baking sheet before transferring to wire racks to cool completely.

7-Up Cake (Davey's Favorite)

1 package lemon supreme cake mix
3/4 cup vegetable oil
10 ounces 7-Up
1 package instant vanilla pudding
4 eggs


Combine and mix all ingredients until fluffy. Bake in a bundt pan using the cooking instructions on the cake mix. Stand back and watch it disappear. :-)

Patriotic Trifle

Trifle Dessert:

• Trifle Bowl or large vase with straight sides
• Cake, brownies, cookies or even cupcakes work just fine (Cake mixes are $.88 at Walmart)
• 2 tubs of Whipped Topping (I buy mine at Aldi’s for $.89, but you can often find Cool Whip on sale)
• 1 box Vanilla Instant Pudding ($.45)
• 1 container of Strawberries ($1.19 at Aldi’s this week)
• 1 container of Blueberries ($1.99 at Aldi’s this week)
• Decorations (sprinkles and stars made from Candy melts, if desired)

Directions:
Bake cake, brownies, cookies or cupcakes, cool and cut into pieces. Place on bottom layer.
Mix pudding as directed on box, place in fridge to set. Then fold in 1 tub of Whipped Topping.
Spoon over cake layer. Then slice strawberries and add on top of pudding.
Add a layer of Whipped Topping, about 1/2 the container. Then repeat layers.
I added a few Blueberries on top, for color. Blueberries are a little more expensive than strawberries, it would take probably 2 maybe 3 boxes if you wanted to add them to the layers.

Wave Your Flag Cheesecake

what you need

• 4 cups fresh strawberries, divided
• 1-1/2 cups boiling water
• 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
•   ice cubes
• 1 cup cold water
• 1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
• 1-1/3 cups blueberries, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/4  cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• • SLICE 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
  • MEANWHILE, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
  • BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.

• SLICE 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
• MEANWHILE, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
• BEAT 

Fourth of July Cutouts

Ingredients 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows  - or - 4 cups miniature marshmallows 6 cups Rice Krispies®  - or - 6 cups Ready-To-Eat Cereal Rice Krispies™ Assorted sprinkles 12 wooden ice cream sticks (optional)

Directions 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. While warm decorate with alternating rows of red, white and blue sprinkles. Cool slightly. Using cookie cutters coated with cooking spray cut into star shapes. Insert wooden stick into each, if desired.  Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Star-Spangled Pie

Ingredients 1 1/4 cups Cookies Keebler® Chips Deluxe® Rainbow 1 package (8 oz.) cream cheese, softened* 1/3 cup sugar 1 teaspoon lemon juice 1 tub (8 oz.) frozen non-dairy whipped topping, thawed 1 Ready-Crust Pie Crust Keebler® Ready Crust® Graham Red, white and blue sprinkles

Directions 1. Chop cookies. Set aside. 2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and lemon juice. Beat until combined. Fold in cookies and whipped topping. 3. Spread in crust. Refrigerate at least 3 hours or until set. Garnish with sprinkles. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Frozen Rocky Road Pudding

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

2 cups  cold milk

1 cup JET-PUFFED Miniature Marshmallows

1/2 cup  PLANTERS Sliced Almonds

12 NABISCO Grahams, broken in half (24 squares)

48   NILLA Wafers

6 COMET Cups

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in marshmallows and nuts. Refrigerate 5 min.

GRAMWICHES:

FILL each of 2 graham squares with 1/4 cup pudding mixture. Freeze 1 hour. Makes 12 servings.

NILLA TREATS:

FILL 2 wafers with 1 Tbsp. pudding mixture for each treat. Freeze 30 min. Makes 24 servings.

FROZEN PUDDING CONES:

SPOON pudding mixture into freezerproof bowl. Freeze 1 hour or until firm. Scoop into cones to serve. Makes 6 servings.

Chicken Enchilada Ring

Chicken Enchilada Ring


Ingredients:

2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips



1.  Chop chicken and add olives, cheese, chilies, sour cream and taco mix.  Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture.  Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.


2.Unroll crescent dough and separate triangles.  Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used).  There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)

5. Bake @ 375 for 20-25 minutes.  Garnish with tomato and serve with salsa and sour cream.

Shrimp Spaghetti (Paula Deen)

Ingredients

1. 1 1/2 cups butter
2. 1 cup chopped onion
3. 1 tablespoon dried parsley flakes
4. 1 tablespoon Worcestershire sauce
5. 1 teaspoon salt
6. 1 teaspoon ground black pepper
7. 1/2 teaspoon dried basil
8. 1/2 teaspoon dried thyme
9. 1/4 teaspoon garlic powder
10. 3 pounds medium fresh shrimp, peeled and deveined
11. 1 (12-ounce) package thin spaghetti, cooked and drained
12. 1 (8-ounce) package processed cheese, cut into 1/2-inch pieces

Instructions

1. Preheat oven to 350˚.
2. In a large skillet, melt butter over medium-high heat. Add onion; cook for 5 minutes or until tender. Stir in parsley, Worcestershire sauce, salt, pepper, basil, thyme, and garlic powder. Pour mixture into a 13x9-inch baking dish; add shrimp, tossing gently to coat. Bake for 25 minutes, stirring occasionally.
3. Remove from oven; stir in spaghetti and cheese. Return to oven, and bake for 5 minutes, or until cheese is melted, stirring to combine.

Angel Lush Cupcakes

1 pkg. (16 oz.) angel food cake mix

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cans (8 oz. each) DOLE Crushed Pineapple in Juice, undrained

1 cup  thawed COOL WHIP Whipped Topping

2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries)

HEAT oven to 375ºF.

PREPARE cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.

MIX dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.

TOP with berries.

Black Bean and Corn-Topped Potatoes

Ingredients

• 4  (6-ounce) baking potatoes
• Cooking spray
• 1/2  cup  chopped onion
• 2  garlic cloves, minced
• 1  teaspoon  ground cumin
• 1/2  teaspoon  chili powder
• 1  (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained
• 1 1/2  cups  frozen whole-kernel corn
• 1 1/2  cups  fresh salsa
• 1/4  cup  (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot)
• 1/4  cup  chopped fresh cilantro

Preparation

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.

2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.

3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

Fish Tacos with Crema Sauce

Ingredients

• CREMA:
• 1/4  cup  thinly sliced green onions
• 1/4  cup  chopped fresh cilantro
• 3  tablespoons  fat-free mayonnaise
• 3  tablespoons  reduced-fat sour cream
• 1  teaspoon  grated lime rind
• 1 1/2  teaspoons  fresh lime juice
• 1/4  teaspoon  salt
• 1  garlic clove, minced
• 
  TACOS:
• 1  teaspoon  ground cumin
• 1  teaspoon  ground coriander
• 1/2  teaspoon  smoked paprika
• 1/4  teaspoon  ground red pepper
• 1/8  teaspoon  salt
• 1/8  teaspoon  garlic powder
• 1 1/2  pounds  red snapper fillets
• Cooking spray
• 8  (6-inch) corn tortillas
• 2  cups  shredded cabbage

Preparation

Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Resurrection Cookies

1 cup whole pecans                                                                                    1 cup sugar

1 tsp vinegar                                                                                                1 zip lock bag

3 egg whites                                                                                                1 wooden spoon

1 pinch of salt                                                                                                Scotch tape

Preheat oven to 300°F. 

Place pecans in zip lock bag.  Let the 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

Let each child smell the vinegar.  Put 1 teaspoon vinegar into the mixing bowl.  Explain that when Jesus was thirsty on the cross He was given vinegar to drink.  Read John 19:28-30

Add egg whites to vinegar.  Eggs represent life.  Explain that Jesus gave His life to give us life.  Read John 10:10-11

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

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 Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed.  Explain that the color white represent the purity in God’s eyes of those whose sins have been cleansed by Jesus.  Read Isaiah 1:18 and John 3:1-3

Fold in broken nuts.  Drop by teaspoon onto waxed paper covered cookie sheet.  Explain that each mound represents the rocky tomb where Jesus’ body was laid.  Read Matthew 27:57-60

Put the cookie sheet in the oven.  Close the oven 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

Explain to the children that the cookies will be left in the oven.  And that they may feel sad to leave the cookies overnight.  Like them, Jesus’ followers were in despair when the tomb was sealed.  Read John 16:20-22

On Easter morning, open the oven and give everyone a cookie.  Notice the 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 Fish

2-4 tbsp. fresh herbs

1/2 tsp. salt

1/2 tsp. pepper

Fresh fish of your choosing

Bake at 200 degrees Fahrenheit for 40-45 minutes.

Fajita Marinade

1/4 cup soy sauce

1/4 cup lime juice

1 tsp. chili powder

2 tbsp. oil

Frozen Cappuccino Punch

1/2 C sugar
1/4 C instant coffee granules
1 C boiling water
8 C milk
1 qt vanilla ice cream, softened
1 qt chocolate ice cream, softened

In a small bowl, combine the sugar and coffee. Stir in boiling water until dissolved. Cover and refrigerate until chilled. Just before serving, pour coffee mixture into a 1 gallon punch bowl. Stir in milk. Add scoops of ice cream. Stir until melted.

Taco Bake

1 pounds ground beef or turkey

1 packet taco seasoning

2 cans refrigerated croissant rolls

lettuce

tomato

cheese

Catalina salad dressing

Cook ground beef or turkey and then add taco seasoning. Spread croissant rolls flat on baking sheet. Spoon meat on top and then sprinkle with shredded cheese. Bake according to directions on croissant package.

Once done, top with shredded lettuce and tomato. Drizzle with Catalina dressing and serve.

Heavenly Lemon Delights

1 C powdered sugar
6 oz cream cheese
2 tsp lemon juice

2 (8 oz) cans Crescent dinner rolls
Preheat oven to 375.

In bowl combine first 3 ingredients until smooth. Separate crescent dough into triangles. Place 1 rounded teaspoon of mixture on wide end of each triangle. Roll up to opposite point. Place on ungreased cookie sheet. Bake 12-15 minutes until golden brown. Combine glaze ingredients until smooth and drizzle over warm rolls.

Glaze:1 C powdered sugar

1 tsp margarine

1 tsp lemon juice (I had to use a lot more lemon juice to make it thin enough to drizzle)

Paige's Pasta Casserole

Boil one box of rigatoni or ziti in a large pot. Simultaneously brown
1 lb of ground beef. Drain, and add 2 jars of pasta sauce. Simmer on
low for about 5 minutes. Drain pasta.

Lightly grease a 9x13 pan. Layer 1/2 of dry pasta, 6 slices of
provolone cheese, 1 8-oz container of sour cream and 1/2 the meatsauce
mixture.

Then add the rest of the pasta, 1 bag of mozzarella cheese (fat free
works fine if you cover it with sauce-otherwise it doesn't melt), and
the rest of the meatsauce. Sprinkle Parmesan cheese lightly over top.

Bake at 350 for 45 minutes, cool for 5. I like to divide and freeze
the leftovers.

BooMama's Fudge Pie

3/4 cup sugar
3 tablespoons cocoa powder
1/2 stick butter, melted
2 well-beaten eggs
1 small can evaporated milk
2 teaspoons pure vanilla extract

Preheat oven to 350. Mix all ingredients, making sure to thoroughly combine the dry ingredients before adding the butter, eggs, milk and vanilla extract. Pour mixture into a pie shell, and bake for 35-40 minutes. When you remove the pie from the oven, it will still be a little jiggly. Let stand for 15-20 minutes before cutting. Serve with vanilla ice cream.

BooMama's Egg Custard Pie

2 cups whole milk (skim or nonfat milk won’t work nearly as well)
6 eggs
dash of salt
1 cup sugar
1 teaspoon vanilla

Preheat oven to 350. Mix all ingredients, then pour into a pie shell. Bake for 45 minutes or until set. Let cool before serving.

Crawfish Etouffee

Crawfish Etouffee (The Real Thing)
Serves: 6-8

• 1/2 cup butter
• 1 cup chopped green onions
• 1/4 cup chopped parsley
• 2 pounds crawfish tails
• 1 cup crawfish fat, if available or 1 cup butter
• Salt and pepper to taste
• 1 teaspoon cornstarch (optional)
• Lemon slices (optional)

Melt butter in large skillet or Dutch oven and saute green onions until tender; about 10 to 15 minutes. Add parsley, crawfish tails, crawfish fat (or butter), and salt and pepper to taste. Cook over medium heat 15 to 20 minutes. If a thicker gravy is desired, dissolve cornstarch in a small amount of water and add to sauce. Serve over steamed rice and garnish with lemon slices, if desired.

King Cake (The Traditional Version)

Ingredients

1/2 cup warm water (110 to 115 degrees)

2 packages active dry yeast

1/2 cup plus 1 teaspoon sugar

3 1/2 - 4 1/2 cups flour unsifted

1 teaspoon nutmeg

2 teaspoons salt

1 teaspoon lemon zest, this is lemon rind, grated

1/2 cup warm milk

5 egg yolks

1 stick butter cut into slices and softened, plus 2 tablespoons more softened butter

1 egg slightly beaten with 1 tablespoon milk

1 teaspoon cinnamon

1 1" plastic baby doll

Directions

Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes then mix thoroughly. Set bowl in a warm place for ten minutes, or until yeast bubbles up and mixture almost doubles in volume. Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Separate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and, using a wooden spoon, slowly combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter (1 tablespoon at a time) and continue to beat 2 minutes, or until dough can be formed into a medium-soft ball.

Place ball of dough on a lightly floured surface and knead like bread. While kneading, sprinkle up to 1 cup more of flour (1 tablespoon at a time) over the dough. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.

Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft-free spot for about 1 1/2 hours, or until the dough doubles in volume. Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.

Remove dough from bowl and place on lightly floured surface. Using your fist, punch dough down forcefully. Sprinkle cinnamon over the top, pat and shake dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to complete the circle. Cover dough with towel and set it in draft-free spot for 45 minutes, or until the circle of dough doubles in volume. Pre-heat oven to 375 degrees.

Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If desired, you can hide the plastic baby in the cake at this time.

Colored sugars

Green, purple, & yellow paste

12 tablespoons sugar

Squeeze a dot of green paste in palm of hand. Sprinkle 2 tablespoons sugar over the paste and rub together quickly. Place this mixture on wax paper and wash hands to remove color. Repeat process for other 2 colors. Place aside.

Icing

3 cups confectioners sugar

1/4 cup lemon juice

3 - 6 tablespoons water

Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, p urple and yellow.