Celebrating Spring 2009 – Day 5

DAY 5: EDIBLE “BIRD’S NESTS”

These are quick, yummy, AND a great way to use that Easter candy that you bought for 50% off the day after Easter.

HOW TO:

Ingredients:

• 2 cups semisweet chocolate chips
• 1 cup peanut butter
• 2 cups chow mein noodles
• jelly beans (we used the miniature “Jelly Belly” type)
• marshmallow “peeps”

1. Line a baking sheet with waxed paper.
2. Place chocolate chips and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat, until chocolate chips are melted.
3. Stir in chow mein noodles until fully coated.
4. Drop by tablespoonsful onto prepared baking sheet, forming a nest shape with your fingers.
5. Place a few jelly beans in the center of each nest for eggs.
6. Top the nest with a marshmallow “peep”.
7. Refrigerate until firm.

A Cream Fizzsicle

Although a favorite treat of my childhood, I went many years (as in over 20), without having eaten a single creamsicle.  I never missed them, until this last pregnancy. At some point the mighty creamsicle became my token “weird pregnancy craving”. I just had to have them. I don’t even want to know how many boxes of creamsicles I consumed during that last trimester.

My bizarre cravings generally go away after the pregnancy ends, but this time I was hooked. Unfortunately for me, sweet baby girl becomes colicky and breaks out in a rash anytime I have any dairy products at all (with the exception of raw goat’s milk), so creamsicles were now out of the question.

And then I had a new discovery. I can’t take credit for this one; a lady at Costco told Rob about it so I thought I would give it a shot — an orange soda flavored ZipFizz mixed with milk (or in my case, goat’s milk) — a Cream Fizzsicle!

A little background: I gave up my caffeine addiction almost a year and half ago, kicking the multiple-cups-of-coffee-a-day habit. I’m FREE! But on those days when I need a little boost, I rely on ZipFizz.

If you are unfamiliar with the product, it’s a zippy bubbly little energy drink powder that you mix into a bottle of water. It’s “boost” comes from natural caffeine from guarana seed extract and B Vitamins. It’s a great immune system booster with its 833% RDA of vitamin C, and is a beneficial supplement for vegetarians with its 2500 mcg of B12 (among its 17 vitamins and minerals). No sugar, 2 carbs, and only 10 calories. Great product!

To make a “Cream Fizzsicle”, drink about 1/4 to 1/3 of the water from a 16oz bottle of water. Add the ZipFizz, shake, then fill the rest of the way with milk and shake again.

My thanks to the unknown Costco worker in Clearwater, Florida who came up with this concoction.

A Comforting Autumn Dinner

Now that the temperatures have finally cooled off here is southwestern Florida, I figured it was the perfect time for chili and hot cocoa. My all-time favorite chili is the Cincinnati Skyline chili — but I am a vegetarian, so my son, the family chef, put together this vegetarian version for supper last night:

Vegetarian Cincinnati Chili

Ingredients:

• 16 oz. spaghetti
• 2 tablespoons olive oil
• 2 (12 oz. ea) packages frozen burger style veggie crumbles
• 2 onions, chopped
• 2 tablespoons minced garlic
• 2 cups tomato sauce
• 2 cups water
• 2 (14.5 oz.) cans diced tomatoes
• 4 tablespoons red wine vinegar
• 4 tablespoons chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon ground allspice
• 2 tablespoons light brown sugar
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons hot pepper sauce
• 2 cups kidney beans, drained and rinsed
• 2 cups Cheddar cheese, shredded (optional)

Directions

1. In a large skillet, sauté the onion in the olive oil until the onion is tender. Stir in the veggie crumbles and the garlic; cook until the crumbles are brown.
2. Stir in the tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa and the hot sauce. Cook over medium-high heat until mixture begins to boil; reduce heat to low and cover. Simmer for 15 to 20 minutes until the sauce is thick.
3. While the sauce is cooking, bring a large pot of salted water to boil. Place the spaghetti in the pot and cook according to package directions. Drain and set aside.
4. Stir beans into the chili mixture and mix lightly.
5. Add spaghetti to serving bowls and pour chili mixture on top. Sprinkle with cheese.

And for dessert, we had hot cocoa with Apple Spice Cookies! Mmmmm!

Great Snacks for Autumn

 

The theme for Homeschool Memoirs #7 is “Snack Foods”, where Jocelyn requests:

There are so many different kinds of snack foods, store-bought and homemade, and I would like to invite you to share what snack foods your family usually snacks on throughout the week. You’re welcome to make season lists too. I know there are different meals we eat during the colder seasons than we do in the warmer ones, and I imagine there are also seasonal snack foods as well.

In answer to this request, we are not big “snackers”, although we do always keep a big bowl of fruit on hand — apples, bananas, grapes, pears…Mmmmm. Having fresh fruit readily available at all times greatly discourages “snacking” on such non-healthy items as chips or cookies.

For a special treat, however, the Cookie Queen (aka Dinky Tumblina) will make up a batch of her FANTASTIC chocolate chip cookies. When I say Cookie “Queen” — I mean it. She has spoiled me. Her cookies are *the* best. Whenever I try to eat other cookies now, I am left feeling dis-satisfied. (And no, she won’t share her recipe. I have asked. Her brothers have begged. She chooses to keep it “her secret”.)

As for autumn, there are a few “comfort” (although not quite so healthy) snack foods that we just can’t really don’t want to live without:

Kettle Corn

Originally posted on Nov. 10, 2005

Ingredients:

1/2 cup unpopped popcorn kernels
1/4 cup white sugar
1/4 cup vegetable oil

Directions:

Place the popcorn and sugar in a large pot with vegetable oil. Over a medium heat, begin to pop the popcorn.
Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.

Caramel Apple Dip

This is a delicious way to serve apple slices!

16 servings

Ingredients:

32 individually wrapped caramels, unwrapped
1/2 cup water
2 (8 ounce) packages cream cheese
1 cup brown sugar

Directions:

In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately.

Apple Spice Cookies

Ingredients:

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup shortening
1 1/3 cups packed brown sugar
1/3 cup apple juice
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins

Directions:

1. Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick.
2. Stir in nuts, apples and raisins.
3. Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400 degree F (205 degrees C) oven. Let cool slightly, remove from cookie sheet.

Make- Ahead Meals, Vegetarian Style

It’s no secret that I, along with my 10-year-old daughter, am a vegetarian. The rest of the family is not, BUT, with the rising cost of meat, they have had to adapt to a vegetarian lifestyle out of necessity.

In the name of simplicity, I decided to search for some good VEGETARIAN make-ahead (and/or freezer compatible) meals last week. Most were proclaimed “keepers”. Only two were nixed. In planning this week’s menu, I intend to incorporate last week’s favorites again:

 

The “Keepers” –

Make-Ahead Breakfasts:

• Apple Cinnamon Breakfast Burritos **
• California Cheese Strata (prepare night before)
• Bran Apple Muffins*
• Pumpkin Nut Bread (prepare night before)

Make-Ahead Suppers:

• Bean Tortilla Wrap
• Vegetarian Chili* & Mexican Corn Bread (1 hr. prep)
• Veggie Jambalaya* & Cornbread, & Cajun Pineapple Salad (15 min. prep)
• Vegetarian Lasagna* & Lemony Caesar Salad (20 min? prep)
• Veggie Pecan Burgers* & Carrot Raisin Salad (prepare night before)

 

The “Guinea Pigs” — New Recipes to Try this Week

Make-Ahead Breakfasts:

• Morning Cookies *
• Orange Breakfast Granola *
• Frozen Fruit Cups *

Suppers:

• Split Pea Soup & Sweet Potato Bread
• Fusilli Pasta w/Artichokes & Peppers & Rosemary Bread

* can be made ahead and frozen
** can be made ahead and refrigerated

To see more weekly menus throughout the blogosphere,
be sure to visit Organized Junkie’s Menu Plan Monday Meme

California Salad Bowl

California Salad Bowl     

Prep Time: 25 Minutes
Ready In: 25 Minutes
Yields: 8 servings

“A crisp salad featuring romaine lettuce, tomatoes, and Cheddar cheese is tossed with a delightful avocado dressing.”

Ingredients:

• 1 avocado, peeled and pitted
• 1 tablespoon lemon juice
• 1/2 cup mayonnaise
• 1/4 teaspoon hot pepper sauce
• 1/4 cup olive oil
• 1 clove garlic, peeled and minced
• 1/2 teaspoon salt
• 1 head romaine lettuce- rinsed, dried and torn into bite sized pieces
• 3 ounces Cheddar cheese, shredded
• 2 tomatoes, diced
• 2 green onions, chopped
• 1/4 (2.25 ounce) can pitted green olives
• 1 cup coarsely crushed corn chips

Directions:

1. In a blender or food processor, mix avocado, lemon juice, mayonnaise, hot pepper sauce, olive oil, garlic, and salt. Process until smooth.
2. In a large bowl, toss together romaine lettuce, Cheddar cheese, tomatoes, green onions, green olives, and corn chips. Toss with the avocado dressing mixture just before serving.

Recipe from allrecipes.com

Blueberry Walnut Salad

 Blueberry Walnut Salad     

Prep Time: 10 Minutes
Ready In: 10 Minutes
Yields: 6 servings

“An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!”

Ingredients:

• 1 (10 ounce) package mixed salad greens
• 1 pint fresh blueberries
• 1/4 cup walnuts
• 1/2 cup raspberry vinaigrette salad dressing
• 1/4 cup crumbled feta cheese

Directions:

1. In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.

This recipe came from one of my favorite recipe sites, allrecipes.com.

Gorgonzola Cheese Salad

Gorgonzola Cheese Salad

Prep Time: 15 Minutes
Ready In: 15 Minutes
Yields: 8 servings

“The distinctive flavor of Gorgonzola cheese asserts itself boldly in a creamy dressing tossed with leaf lettuce, walnuts, and diced avocado.”

Ingredients:

• 8 ounces Gorgonzola cheese, crumbled
• 1/2 teaspoon dried oregano
• 1 clove garlic, crushed
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried basil
• 1/3 cup olive oil
• 1 cup milk
• 1 tablespoon red wine vinegar
• 2 heads Boston lettuce, cored and shredded
• 1 avocado, diced
• 1/4 cup walnuts

Directions:

1. Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
2. In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.

Recipe from allrecipes.com

Baby Spinach Salad with Tomato and Mozzarella

Baby Spinach Salad with Tomato and Mozzarella 

Yields: 2 servings

Ingredients:

• 5 ounces baby spinach leaves
• 1 beefsteak tomato, cut thinly crosswise
• 1/2 cup fresh basil leaves, cut into thin strips
• 1/4 pound part-skim mozzarella, diced
• 2 teaspoons fresh oregano, chopped fine
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• kosher salt and ground black
• pepper to taste

Directions:

1. Alternate layers of spinach and tomato across plate. Top with basil, mozzarella, and oregano. Dress with oil and vinegar. Season to taste with salt and pepper. Serve.

Pistachio Salad

Pistachio Salad

Ingredients:

• 2 boxes pistachio instant pudding mix
• 2 large cartons Cool Whip
• 2 large cans crushed pineapple
• 2 cups mini-marshmallows
• 1/2 cup crushed pecans (opt.)

Directions:

1. Mix pudding and Cool Whip together (you may substitute real whipping cream).
2. Add crushed pineapple and mix thoroughly.
3. Add marshmallows and pecans.
4. Refrigerate overnight.

Quick and Easy Vegetarian Taco Salad

Vegetarian Taco Salad

This meatless taco salad recipe, from the Chuckwagon Diner, has become a favorite of ours for quick re-enactment lunches. We simple cut up the produce ahead of time and throw it all together at serving time.

Ingredients:

• Lettuce-1 Head
• Shredded Cheddar Cheese- Large Bag
• Corn Chips, Salted- Large Bag
• Tomatoes- 3 Large
• 8 Hard Boiled Eggs
• 2-(16oz) Catalina Dressing

Directions:

1. Cut lettuce into very large salad bowl
2. Add shredded cheddar cheese
3. Crush corn chips, dice tomatoes, slice hard boiled eggs toss and mix.
4. Add dressing just before serving and toss.

Peanutty Pea Salad

This recipe was a big hit with the kids. We made it for the church potluck yesterday, and again for the upcoming Memorial Day neighborhood picnic this evening.

Peanutty Pea Salad 

Prep Time: 15 Minutes
Ready In: 45 Minutes
Yields: 8 servings

“Green peas, crisp red onion, tangy dried cranberries and mellow peanuts are enveloped in a creamy dressing to create the perfect summer side dish!”

Ingredients:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup white sugar
• 1 (16 ounce) package frozen green peas, thawed
• 1/2 red onion, diced
• 1/2 cup sweetened dried cranberries
• 1 cup unsalted peanuts

Directions:

1. In a large bowl, whisk together the mayonnaise, sour cream and white sugar.
2. Add peas, onion, cranberries and peanuts and stir until evenly coated. Chill for 30 minutes before serving.

This is another fine recipe from allrecipes.com. One thing that I really like about allrecipes is the comments! Users of the site have the ability to comment about the recipes they have tried, telling what they liked (or didn’t like) about it, and listing modifications that they have made to the original recipe. Although we followed this recipe exactly, we may experiment next time, using one of the user-suggested modifications of eliminating the sugar and adding a 1/4 envelope of Ranch dressing mix.

Apple Almond Crunch Salad

Apple Almond Crunch Salad 

Prep Time: 10 Minutes
Ready In: 10 Minutes
Yields: 6 servings

“This easy-to-assemble salad combines the great crunch of apples and almonds with the sweetness of golden raisins and the unique texture of feta cheese. The tanginess of the raspberry dressing works really well with the crispy ingredients.”

Ingredients:

• 1 (10 ounce) package mixed salad greens
• 1/2 cup slivered almonds
• 1/2 cup crumbled feta cheese
• 1 cup tart apple, cored and  chopped
• 1/4 cup sliced red onion
• 1/4 cup golden raisins
• 1 cup raspberry vinaigrette salad dressing

Directions:

1. In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.

Recipe from allrecipes.com

Cranberry Pecan Salad

Cranberry Pecan Salad

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Yields: 6 servings

“A raspberry Dijon vinaigrette dresses up baby greens topped with cranberries, toasted pecans, red onion, and feta cheese.”

Ingredients:

• 1 cup pecan halves
• 2 tablespoons raspberry vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• freshly ground black pepper to taste (optional)
• 6 tablespoons olive oil
• 6 cups mixed salad greens, rinsed and dried
• 3/4 cup dried cranberries
• 1/2 medium red onion, thinly sliced
• crumbled feta cheese

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
2. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
3. In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

Recipe from allrecipes.com

Crunchy Romaine Toss

We tried this salad for lunch today and it was delicious — and very quick & easy to prepare.

Crunchy Romaine Toss

Cook Time: 15 Minutes
Ready In: 20 Minutes
Yields: 6 servings

Ingredients:

• 1/2 cup sugar (we substituted Splenda)
• 1/2 cup vegetable oil (we substituted olive oil)
• 1/4 cup cider vinegar
• 2 teaspoons soy sauce (we substituted Bragg’s liquid aminos)
• salt and pepper to taste
• 1 (3 ounce) package ramen noodles, broken
• 2 tablespoons butter or margarine
• 1 1/2 cups chopped broccoli
• 1 small head romaine lettuce, torn (we used romaine hearts, from the bag)
• 4 green onions, chopped
• 1/2 cup chopped walnuts

Directions:

1. In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts.

*Note – I suggest adding the noodles just before serving as well, so they don’t get soggy.

Recipe from allrecipes.com

Sweet and Spicy Vegetarian Chili

Answering this week’s cooking challenge! (hosted by The Simple Cajun Life) — the ingredient? Cocoa!
Chef Gator made this wonderful recipe tonight for supper.

Sweet and Spicy Vegetarian Chili Recipe

Serves 8

Ingredients:

• 2 teaspoons canola oil
• 2 onions, finely chopped
• 1 orange bell pepper, chopped
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 bay leaf
• 1 (4 1/2 ounce) can diced green chilies
• 1 teaspoon salt (optional)
• 3/4 cup vegetable broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 1/2 ounce) can kidney beans, undrained
• 1 (14 1/2 ounce) can black beans, undrained
• 1 cup frozen corn
• 1 teaspoon hot sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons barley malt
• 1/2 tablespoon unsweetened cocoa
• black pepper, to taste
• cubed avocados, for garnish
• grated monterey jack cheese or cheddar cheese, for garnish
• sour cream, for garnish

Directions:

1. Heat the oil in a large saucepan or stockpot over medium-high heat.
2. Add chopped onions, bell pepper, and garlic.
3. Sauté until onion is translucent, about 5 minutes.
4. Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
5. Stir until veggies are evenly coated.
6. Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
7. Add remaining ingredients (except garnishes) and mix thoroughly.
8. Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
9. Serve hot with desired garnishes.

Recipe from “Delicious Living” magazine, February 2004/recipezaar.com

Substitutions: We couldn’t find the barley malt at Publix, so Gator substituted sugar — and we were out of corn, so he threw in some extra veggies. He also doubled the recipe in order to feed our whole flock.

Results: Everyone loved it. Definitely a keeper.

Made-from-Scratch Strawberry Shortcake

Strawberry Shortcake

9 servings

Ingredients:

• 3 pints fresh strawberries
• 1/2 cup white sugar
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons white sugar
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1 egg
• 2/3 cup milk
• 2 cups whipped heavy cream

Directions:

1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Do We Have to Feed Them Again?

We just fed them three times yesterday, didn’t we?

Folks, this goes WAY beyond the simple “what’s for dinner” post. I’m at an impasse. A ginormous epicurean roadblock. A complete big fat vegetarian standstill. I should be pulling off a Menu Plan Monday post (remember when I used to do those?), but my brain is cramped.

Vegetarian eating is nothing new to me. I’ve gone most of my life without meat. It’s only been during the last few years that I have occasionally partaken in the carnage that my family so loves, but never often. I am just not a “meat-eater”. I don’t “get it”. I don’t understand the world’s fascination with flesh. It tastes “okay” — but given the accompanying health problems that said consumption leaves me with, I don’t see that it’s really worth taking a life over. So, in the name of health, I always turn back to vegetarianism. It’s not too difficult, after all I like salads.

But now we have a problem. Out of necessity, the whole family has now been forced to forgo their beloved almighty meat. Our gasoline costs have nearly tripled since Rob’s motorcycle accident, eating (no pun intended) right into our food budget — and meat ain’t cheap.

Case in point, Saturday night we decided to have a cookout. Grilled veggies with a peanut sauce for me. A peanut butter and jelly sandwich for my one vegetarian child. Burgers and chips for eight carnivores. Total cost – over $40! Talk about sticker shock!

So the wallet isn’t fat enough to add an abundance of what have now become luxury items to the menu (milk, meat, and cold cereal), and none of the children particularly share my fondness for “greens”, so what am I to do? I am plumb out of ideas. There’s always pasta…but I crave it if I smell it cooking — and it isn’t kind to my post-childbearing waistline. Too many beans and we end up with our own orchestra. No fungus – no one in this household would dare sample anything resembling a mushroom. I have lots of yummy vegetarian soup recipes, but when the temps have been consistently hitting the mid to high 80s, and it’s only April, soup is no longer considered a “comfort” food.

Any suggestions? Quick! Before Rob starts thinking our nightly ring-tailed guests would look better in a stew pot!

Overnight Strata Cups

Overnight Strata Cups

The muffin shaped servings are easy to serve and reheat well.

2 slices whole wheat bread, cubed
1/2 cup shredded reduced-fat Cheddar cheese
1/2 cup reduced-fat cooked ham, diced (we omit this, due to vegetarian diets)
2 tablespoons chopped red pepper
2 tablespoons sliced green onions
3 eggs or the equivalent of egg substitute
3/4 cup milk
1/4 teaspoon dry mustard
Pinch of salt and pepper

In a small bowl, toss together bread cubes, cheese, ham, red pepper and onion. Divide evenly among 6 greased muffin cups. Whisk together eggs, milk, mustard, salt and pepper; pour slowly over each muffin cup to soak thoroughly. Cover with plastic wrap; refrigerate for at least 4 hours or for up to 16 hours.

Bake in a 350-degree oven for about 25 minutes or until set. Let stand for 5 to 7 minutes. Run a clean knife around edges of each cup before gently removing from pan. Serves 6.

Easter Story Cookies

Easter Story Cookies

To be made the evening before Easter.

Items needed:

• 1 C. pecans
• 1 tsp. vinegar
• 3 egg whites
• Pinch of salt
• 1 C sugar
• Zipper baggie
• Wooden Spoon
• Tape
• Bible

Directions:

1. Preheat oven to 300 degrees.
2. Place pecans in sipper baggie 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 19:26-30.

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 respresents 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 C. 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 represents the purity in God’s eyes of those whose sins have been cleansed by Jesus.

   Read Isa. 1:18 and John 3:1-3.

8. Fold in broken nuts, Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid.

   Read Matt. 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 Matt 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 Matt 28:1-9.