Old-Fashioned Pumpkin Pie

Crust: 
1 refrigerated pie crust (from 15-oz package)

Filling: 
3/4 cup sugar
3/4 tsp cinnamon
3/4 tsp ginger
3/16 tsp allspice
3/16 tsp nutmeg
1/2 tsp salt
1 (16-oz) can (2 cups) pumpkin
1 (12-oz) can (1.5 cups) evaporated milk
2 eggs, beaten

Directions: 
1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.
2. Heat oven to 425F. In large bowl, combine all filling ingredients; blend well. Pour into crust-lined pan.
3. Bake at 425F for 15 minutes. Reduce oven temperature to 350F; bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until serving time. Store in refrigerator.

From Pillsbury Complete Cook Book

EASY Instant Pot Chicken and Rice

You HAVE to try this-super simple and super delicious! 

YIELD: 6 SERVINGS

Easy Instant Pot Chicken and Rice

PREP:20 MINS

COOK:20 MINS

TOTAL:52 MINS

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onion (1 small onion)
• 4 medium carrots, cut lengthwise and then chopped into ½-inch pieces
• 3 cloves garlic, minced
• 1 ½ cups long grain brown rice (uncooked), rinsed well and drained (do not substitute other types of rice)
• 1 tablespoon Dijon mustard
• 2 teaspoons dried Italian seasoning
• 1 ½ teaspoons garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups low sodium chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 cup frozen peas (I omitted because I didn't have any) 
• fresh parsley and grated Parmesan cheese, for serving (optional)

Directions:

1. Turn a 6 quart or larger Instant Pot to saute setting. Add olive oil, onion & carrots. Saute, stirring, until the vegetables start to soften, 3-5 minutes.
2. Stir in the garlic, brown rice, Dijon mustard, Italian seasoning, garlic powder, salt and pepper. Cook for 1 minute, stirring. Turn off Instant Pot.
3. Add chicken broth & stir until well combined, making sure to scrape up any bits that are stuck to the bottom of the pot. Make sure that all of the rice & vegetables are in the liquid, not on the sides of the pot. Place the chicken breasts on top of the rice mixture. Do not stir.
4. Place the lid on the Instant Pot & set the pressure valve to sealing. Pressure cook on high for 20 minutes.
5. Allow the Instant Pot to naturally release for 12 minutes (by leaving it off after it finishes cooking).
6. Then, carefully do a quick pressure release (use the handle of a long spoon to carefully turn the valve to venting) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot away from you, as the steam will be hot.
7. Remove the chicken to a cutting board & chop into bite-size pieces. Stir the chicken back into the rice mixture, along with the peas.
8. Serve with fresh parsley and grated Parmesan, if desired.
9. https://kristineskitchenblog.com/instant-pot-chicken-and-rice/

thatsusanwilliams' Flu-Fighter Soup

I've had variations of this soup for years, and it is amazing when you are sick. It's great to have in constant supply during the winter months. My friend Susan shared this recipe via https://www.thatsusanwilliams.com/2016/10/flu-fighter-soup-chicken-soup/

Ingredients
1 1/2 lbs. boneless skinless chicken thighs
salt & pepper
1 T. vegetable oil
3 carrots, peeled and chopped, medium
2 celery ribs, chopped medium
1 onion, minced
6 cloves of garlic, peeled and minced
1 T. tomato paste
1/2 t. dried thyme (or 2 t. fresh thyme, if you have it)
1/4 t. dried red pepper flakes
8 c. chicken broth (I used homemade)
2 bay leaves
1 c. dried wide egg noodles
3. c. greens (I used chard, kale and spinach)
1 T. lemon juice

Instructions
Dry chicken thighs with paper towels and season with salt and pepper. Heat oil in a skillet until just smoking. Brown chicken thighs well on both sides, about 3 minutes per side. Transfer to a plate and let cool slightly.
Add carrots, celery and onion to the skillet, and cook over medium heat until vegetables are softened, 7 to 10 minutes. Stir in garlic, tomato paste, thyme, and red pepper chile flakes and cook until fragrant, about one minute. Stir in 1 c. chicken broth to scrape up any browned bits. Transfer vegetables to slow cooker.
Stir remaining 7 c. broth and bay leaves into slow cooker. Place browned chicken thighs with any accumulated juices from their plate into slow cooker. Cover and cook on low for 4 hours.
About 15 minutes before you want to serve the soup, cook egg noodles in boiling salter water, according to package directions, undercooking them just slightly (by about 1 minute). Drain, and reserve.
Remove chicken thighs from slow cooker and place on cutting board to rest. Remove the bay leaves from the soup. After chicken has rested for about 5 minutes, shred it into bite sized pieces, and add it and the greens, the cooked noodles, and finally, the lemon juice to the slow cooker. Allow the greens to just wilt, and the chicken to warm back up. This will take about 3-5 minutes. Stir, taste, and season with salt and pepper, if needed. Serve.
By Susan Williams

Starbucks-ish Egg Bites

Someone on fb asked about making egg bites similar to those found at Starbucks. I'm way too frugal to spend that kind of money for breakfast, plus I like to cook. BUT, most recipes call for a sous vide cooker. I'm not even sure what that is, much less do I have the desire to buy yet another kitchen gadget. So, a little searching led me to this recipe.There are details instructions, clarifications, and a video on making them, so head over there if you want more specifics. I haven't tried it yet, but I plan to this weekend. If you try it, let me know. And if you have a similar recipe you love, please share it in the comments!

INGREDIENTS

Bacon and Gruyere
1 tbsp olive oil (to grease egg tray)
16 eggs, whisked
1 cup bacon or turkey bacon, cooked and chopped
1 cup gruyere cheese or aged cheddar, shredded

Egg White and Red Pepper
1 tbsp olive oil (to grease egg tray)
4 cups egg whites
1 cup roasted red peppers, diced
1 cup spinach, finely chopped
1 cup monterey jack cheese, shredded

DIRECTIONS

Note: Pick one version for this recipe; if you wish to do both versions (like in the video), cut each of the ingredients in half

Preheat oven to 325 F. Fill a 9x11 baking dish halfway with warm water, then place a greased 12-count silicone egg tray overtop. (see explanation on the recipe website)

Divide toppings of choice and cheese among egg cups, then fill the rest of the way full with eggs or egg whites. Bake in the oven for 60 minutes or until eggs are set.

Remove egg bites from molds once cool and serve and enjoy!

From: https://thegirlonbloor.com/copycat-oven-baked-starbucks-egg-bites/

Amazing Creamy Tomato & Spinach Penne

Need an easy, delicious, filling pasta main dish in 30 minutes or less? My youngest daughter is a fabulous cook, and she found this recipe- even perfect for the vegetarian in the family.

Ingredients:

1 Tbsp olive oil
1 small onion
2 cloves garlic
1 (15 oz.) can diced tomatoes
½ tsp dried oregano
½ tsp dried basil
pinch red pepper flakes (optional)
freshly cracked pepper to taste
½ tsp salt
2 Tbsp tomato paste
2 oz. cream cheese
¼ cup grated Parmesan
½ lb. penne pasta
½ (9 oz.) bag fresh spinach

(photo from recipe source - I forgot to get one of ours!)

Directions: 

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.

2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).

3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Delicious hot or cold as leftovers! 

From https://m.riverbender.com/recipes/details.cfm?id=580

Gluten Free Zucchini Chocolate Cake

I am eating gluten free these days, plus I was given a handful of huge zucchini, so cake of course came to mind!  I found a recipe that referred to them as brownies (link below), but the texture is definitely cake-like. 2 out of 3 children really liked it - I think it is delicious. I omitted the icing, and it was still great. It is a fudgy cake, great for snacking, or it would be fantastic with ice cream! 

Cake:

• 1 cup sugar
• 1/3 cup oil, applesauce to make 1/3 cup
• 2 t. vanilla
• 2 c. shredded zucchini
• 2 cups gluten free all-purpose flour (mine is from Trader Joe's)
• 1/2 tsp. xanthan gum
• 1 1/2 t. baking soda
• 1 t. salt
• 1/3 c. cocoa
• 1/2 cup chocolate chips

Mix all together well and pour into a 9x13 greased pan. Bake for 25-30 mins at 350F or until a toothpick comes out clean. Once cooled you can make the frosting:

Frosting:

• 6 T. butter
• 6 T. milk
• 1 1/2 c. sugar
• 1/2 c. chocolate chips

On the stovetop, mix together the butter, milk, and sugar. Heat together until the mixture boils. Boil for 1 minute. Remove from heat and stir in the chocolate chips. Pour over the brownies and let it cool before you cut.

adapted from here

Chocolate Chip Cookies

This is the original Nestle Tollhouse recipe - putting it here so my girlies can find it easily:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) semi-sweet chocolate chips
• 1 cup chopped nuts (optional)

Notes: we rarely include nuts

             if I want it to have more dough than chips, I'll make 1 1/2 the recipe and just 2 cups chips

from Nestle

Pumpkin Dip - with orange zest

We love pumpkin anything, and I remembered a dip we had last year at Thanksgiving, from Trader Joe's - creamy, lots of spices, great with ginger snaps. I found a recipe online and played with it a little bit, and the result was amazing- I don't remember the previous dip having an additional orange flavor, and I thought it was a wonderful combination. I served it with ginger snaps and apple slices (tossed with orange juice to prevent browning, since we took the dish to a party).

1 (8 ounce) package cream cheese, softened ( used Neufchatel cheese)
1 1/4- 2 cups confectioners' sugar, to taste
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon orange zest

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange zest until smooth and well blended. Chill until serving.

Serve with ginger snaps, apple slices, graham crackers, pear slices- the dip itself is gluten-free.

Adapted from allrecipes

Fluffy Pancakes

This is the best recipe for pancakes - light and fluffy, even when using half white whole wheat flour. Adapted from allrecipes

1-1/2 cups milk
1/4 cup white vinegar
2 cups all-purpose flour (I use half white whole wheat)
1/4 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 teaspoon vanilla
1/4 cup butter, melted

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

**It is really good with blueberry sauce - either with fresh berries, corn starch, water and sugar; for a simpler approach, dilute a can of blueberry pie filling with hot water and heat through. 

Mixed Berry Mini-Muffins

Before I had children, we lived next to a wonderful neighbor who was also an amazing cook, along with being very organized: she made monthly menus, did freezer-cooking; anything to help with the busyness of being a mom of 3. This is one of her recipes, which comes from Taste of Home. They are originally blueberry muffins, but we use frozen mixed berries, and I love the combination of sweet and tart. It really does make 7 dozen mini-muffins, which are great to stock the freezer for busy mornings. I wondered about the small amount of baking soda & powder, but they turned out fine. 

Ingredients: 

1 cup butter, softened
2 cups sugar
5 eggs
1 cup buttermilk (or soured milk)
2 teaspoons vanilla extract
5 cups all purpose flour (I used half white whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 cups fresh or frozen berries
Additional sugar, optional

Directions

In a bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick).

Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 375* (350* for dark non-stick pans) for 8-10 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 7 dozen.

adapted from: Taste of Home

Gluten-Free Banana Bread (made with rice flour)

In a world of baked goods consisting of wheat flour, when that's all you know, gluten-free baking can be quite a challenge. One of my daughters is experimenting with this dietary change, and it has been a few weeks of research, trial-and-much-error, but we're learning. Since this is new thing, and it is not mandated by the doctor or anything, I didn't want to spend a large amount of money on ingredients. Hence, a banana bread recipe made with rice flour. Which I made myself. How to Make Rice Flour

The bread turned out surprisingly good. I had my doubts - I love to bake, and expect the crumb, texture and appearance of wheat-based baked goods. It's different, but a good thing - there is a bite to it; the taste was fantastic, and so far the girls approve. I put my changes in bold: 

Rice Flour Banana Bread
makes 2 loaves + 12 mini-muffins

Ingredients: 
1/3 cup softened butter
2/3 cup sugar
2 eggs
3 tablespoons buttermilk (I used soured milk)
1 teaspoon lemon extract (I used vanilla extract)
2 cups brown rice flour or 2 cups rice flour (I used white rice)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana
1 cup toasted coconut (I put this in half of the items)

Directions:

Preheat the oven to 350°F.
In a large bowl, beat the butter and sugar until creamy.
Beat in eggs, one at a time.
Stir in buttermilk and (lemon) extract and mix well.
Combine rice flour, baking powder, baking soda and salt and add to the butter mixture.
Stir in bananas and coconut and mix well.
Spoon the mixture into two greased mini loaf pans (5 1/2 by 3 inches). I had enough extra batter to make 12 mini-muffins, too. 
Bake 50 to 55 minutes, or until a wooden pick inserted into the center of the bread comes out clean.
Cool in pans 2 minutes, then turn out and cool completely. Adapted from here.

Greek-Style Pork Chops or Chicken

I am trying out new recipes to add to our usual meals - this is from Cooking Light, several years ago - it is a pork chop recipe, but I decided to make it with boneless, skinless chicken breasts. I was delicious!

Ingredients:

2 tablespoons red wine vinegar, divided
1 teaspoon dried oregano                

2 teaspoons olive oil, divided

2 garlic cloves, minced

4 (4-ounce) boneless center-cut loin pork chops (or 4 boneless, skinless chicken breasts) 

3/4 cup plain fat-free Greek-style yogurt

1 tablespoon chopped fresh dill (I used dried) 

1/2 teaspoon salt, divided

1 1/2 cups diced plum tomatoes (about 2 medium)

1 cup diced seeded cucumber

1/2 cup diced red onion

Cooking spray

 

Directions:

1.  Combine 1 tablespoon red wine vinegar, oregano, 1 teaspoon olive oil, and garlic in a zip-top plastic bag. Add meat to bag, and seal. Marinate for 20 minutes at room temperature, turning after 10 minutes. Combine remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, yogurt, 1 tablespoon dill, and 1/8 teaspoon salt, stirring well with a whisk. Cover and chill. Combine tomatoes, cucumber, and onion. Sprinkle tomato mixture with 1/8 teaspoon salt; toss to combine.
2.  Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove meat from bag, and discard marinade. Add meat to pan, and cook for 4 minutes on each side or until no longer pink inside.  Remove from pan, and let stand for 2 minutes. Place 3/4 cup tomato mixture on each of 4 plates, and top each serving with 1 chop or breast and about 3 tablespoons yogurt mixture.

Adapted from: Cooking Light

Spice Mixture for Gumbo

My husband uses this spice mixture to rub on chicken before roasting, and then adds it to the gumbo broth itself:

1 tbsp. onion powder
2 tbsp. garlic powder
1 tbsp. oregano
1 tbsp. basil
1/2 tbsp thyme leaves
1/2 tbsp. black pepper
1/2 tbsp. white pepper
1/2 tbsp. cayenne pepper
1/2 tbsp. celery seed
2 1/2 tbsp. sweet paprika

Combine in food processor and pulse until well-blended, or mix thoroughly in large bowl.

*tip: you can buy small quantities of spices from a health-food or bulk-foods store.

Lemony Chicken with Capers & Kalamata Olives

from Guideposts magazine, 2007

Ingredients

2 boneless chicken breasts halved
1 1/2 tsp. sea salt
1/2 cup fresh lemon juice
1 cup halved and thinly sliced red onion
1 1/2 cups fresh orange juice
2 tbs. extra virgin olive oil
2 tsp. dried oregano
2 tbs. capers, rinsed
1/4 cup pitted kalamata olives, halved lengthwise

Directions

Preheat oven to 375 degrees fahrenheit. Marinate the chicken breast with 1 tsp. salt and 1/4 cup of the lemon juice for a minimum of 30 minutes and up to two hours. Rinse the chicken and pat dry. Sprinkle each chicken piece with 1/4 tsp. salt. Spread the onions in the bottom of a shallow baking dish. Add the orange juice and place the chicken breasts on top of the onions. Whisk together the remaining 1/4 cup lemon juice, the olive oil and oregano. Drizzle over the chicken. Sprinkle the garlic and capers over the chicken. Add the olives to the pan juice (don't put them on top, or they will leave their mark). Bake uncovered until the juices of the chicken run clear, about 30 minutes. Transfer the chicken to a serving platter with the pan juices, olives, and capers.

Chicken Curry with Apples

This is delicious!

3 Tbsp butter
2 small onions, chopped
2 apples - peeled, finely chopped
3 tbsp flour
1 tbsp curry
8 chicken breasts
1 cup hot chicken broth
1 cup milk
salt and pepper to taste

Preheat oven to 350*. Lay chicken breasts in 9x13 pan; sprinkle with salt and pepper. Saute apples and onions in butter until tender. Add curry and flour, saute; add broth and milk - mix and pour over chicken. Cover with foil; bake 45-50 minutes for bone-in breasts; 30 for boneless or until tender.

Bean Pasta Soup Mix for gift giving

This recipe makes enough for six gift bags or jars of tasty bean and pasta soup mix.

Bean-Pasta Soup Mix

3/4 cup dried onion flakes
2 (1/2-ounce) jars dried celery flakes
1/2 cup dried parsley flakes
3 tablespoons dried basil leaves
3 tablespoons dried oregano leaves
2 teaspoons garlic powder
2 teaspoons coarsely ground black pepper
2 (2 1/4) ounce jars beef-flavored bouillon granules
1 (16-ounce) package dried black-eyed peas
1 (16-ounce) package dried black beans
1 (16-ounce) package dried kidney beans
1 (16-ounce) package dried navy beans
1 (16-ounce) package small shell pasta, uncooked

1. Combine first 7 ingredients; divide evenly, and place in 6 airtight
   plastic bags. Add 2 tablespoons plus 1/4 teaspoon bouillon granules toeach bag. Label "Herb Mix" and seal.
2. Combine black-eyed peas and next 3 ingredients; divide evenly and place in 6 airtight plastic bags. Label "Bean Mix" and seal.
3. Place 1/3 cup pasta into 6 airtight plastic bags. Label "Pasta" and seal.
4. Place 1 bag herb mix, 1 bag bean mix, and 1 bag pasta in a gift container; repeat procedure with remaining bags.

Makes 6 (3-bag) gifts.

DIRECTIONS FOR GIFT RECIPE CARD:

1. Sort and wash bean mix; place in a Dutch oven. Cover with water 2-inches above beans; soak 8 hours or overnight. Drain.
2. Combine beans, 3 quarts water, herb mix, 1 carrot, chopped, and 2/3 cup chopped cooked ham in Dutch oven. Bring to a boil; reduce heat, and simmer 2 1/2 hours, stirring occasionally.
3. Add 1 (14 1/2-ounce) can stewed tomatoes, undrained, and pasta; cook 15 to 20 minutes.

Note: To use the quick-soak method, place beans in a Dutch oven; cover
with water 2-inches above beans. Bring to a boil. Remove from heat; cover, and let stand 1 hour. Drain.

Open-Faced Berry Tart

This is so easy, and it also works with chopped apples, sugar and cinnamon:

Serves 4

1 ready to bake pie crust
1/2 cup each blueberries, raspberries and strawberries
1 tbsp. plus 1 tsp. sugar
1 tbsp. honey
1 tbsp. cold butter
cooking spray

Preheat oven to 35o*; position rack in lower third of oven. Coat baking sheet with baking spray.
Unroll pie crust onto baking sheet. Spread mixed berries over the dough, leaving a 3 inch border. Sprinkle sugar and drizzle honey over fruit. Cut butter into slivers and dot top of fruit. Fold the dough over fruit filling, allowing dough to pleat. The dough will not completely cover the fruit.
Dip pastry brush in water and moisten crust. Sprinkle crust with remaining tsp. of sugar. Bake 20-25 minutes or until crust is golden brown.
Serve warm or cool with vanilla ice cream.

Apple Berry Bake

a recipe I found in some papers and want to try:

Ingredients:
Filling:
4 cups peeled, thinly sliced apples
2 cups fresh or frozen blueberries and/or sliced strawberries
1/4 cup packed brown sugar
1/4 cup frozen orange juice concentrate, thawed
2 tbsp. flour
1 tsp. cinnamon

Topping:
1 cup quick-cooking oats
1/2 cup packed brown sugar
5 tbsp. butter, melted
2 tbsp. flour

*Preheat oven to 350 degrees; spray 8x8 square dish with cooking spray.
*For filling, combine all ingredients in large bowl; mix until apples are evenly coated. Spoon into baking dish.
*For topping, combine all ingredients in small bowl; mix well. Sprinkle evenly over fruit.
*Bake 30-35 minutes or until apples are tender. Serve warm.

Resurrection Cookies recipe

we make these every year, and I wanted to make sure I had the recipe handy:

Resurrection Cookies~Also known as Easter Story Cookies~

This is a great recipe to teach your Children the REAL story of Easter. That the Lord Jesus Christ
our Savior is not dead but has Risen. We serve a Risen Savior......

This activity can be done as a "family" or for Sunday School. Of course the Sunday School option might
be to hand it out to the class with a note to the parents. Grandparents might considering
doing this with their grandchildren this year too!!!

So Grab your Apron and Let's Get Started!!!!!!!

You will need:1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a zipper baggy
1 wooden spoon
scotch tape
Bible

Instructions:These are to be made the evening before Easter. Preheat oven to 300F.
*** (this is very important --- don't wait until you are half done with the recipe).
Place pecans in zipper baggy 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

Let each child smell the vinegar. Put 1 teaspoon vinegar into 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 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 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 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 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

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&22

On Resurrection Sunday (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

 

Harvest Chicken Salad

This is from a 2006 Season's Best Pampered Chef recipe booklet - I haven't made it, but plan to:

Harvest Chicken Salad
Dressing2 oranges
1/3 c. fat-free mayo
2 T. stone-ground mustard
2 t. sugar
1/4 t. salt
1/4 t. pepper
1 small clove garlic, pressed

Salad
1 pkg. (6 oz.) fresh baby spinach leaves
2 c. diced roasted chicken (good use for any pre-cooked chicken you may have)
1 c. diced celery
2 medium Red Delicious apples
1/2 c. chopped red onion
3/4 c. sweetened dried cranberries
1/2 c. toasted pecan halves (optional, but really good)
Orange segments (optional)
Whole-grain croutons (optional)

For dressing, zest one orange to measure 2 t. zest. Juice oranges to measure 1/2 c. juice. combine orange zest, mayo, mustard, sugar, salt, pepper, and garlic in a bowl. Whisk until smooth. While continuously whisking, add orange juice in a thin, steady stream. Set dressing aside.

For salad, place spinach in bottom of large serving bowl. Dice the chicken and celery. Quarter apple, then remove stems and seeds. Slice apple quarters thinly. Layer chicken, celery, apples, onion, cranberries, and pecans over spinach. To serve, drizzle dressing over salad and toss to coat. Top with orange segments and croutons. Serve immediately.