Empty Tomb Buns

INGREDIENTS
1 package refrigerated crescent rolls
1/4 cup sugar
1 tablespoon cinnamon
8 large marshmallows
1/4 cup butter, melted

INSTRUCTIONS
1. Preheat oven to 375 degrees. Grease your muffin tin.
2. Separate the crescent rolls into 8 triangles.
3. Combine the cinnamon and sugar in a small bowl.
4. Dip each marshmallow into the melted butter.
5. Then dip each marshmallow into the cinnamon sugar mix.
6. Lay a marshmallow into the center of the crescent triangle.
7. Wrap the crescent roll around the marshmallow, making sure to seal all of the edges - make sure they are sealed VERY well!
8. Dip the tops of the crescent roll into the melted butter and then into the remaining cinnamon sugar mix.
9. Place the crescent roll into the muffin tin sugared side up.
10. Bake for 12-14 minutes.


NOTES
As you make these, you can explain to your children that the crescent roll represents the Tomb. The white marshmallow represents the body of Jesus, pure and sinless. The melted butter and cinnamon/sugar represent the oils and spices that the women brought to anoint His body. The disappearing marshmallow and the cavity in the bun after it has cooked become the empty tomb and His rising from the grave!

~Recipe inspired by Allrecipes

PRINTER FRIENDLY VERSION

Simple Butter Cookies

INGREDIENTS
1 cup butter, softened
1 cup powdered sugar
2 cups flour
1/4 teaspoon salt


INSTRUCTIONS
1. Preheat oven to 350 degrees.  Line your cookie sheet with parchment paper or foil.
2. Beat the butter on medium speed until creamy.
3. Gradually add the powdered sugar, beating well.
4. Combine the flour and salt.  Then slowly add to the butter mixture until well blended.
5. Spoon tablespoon sized balls into your cookie sheet.
6. Bake for 10-15 minutes or until edges are slightly browned.
7. Cool on your baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.

NOTES
*These cookies do not rise at all

PRINTER FRIENDLY VERSION

Fried Pickles

INGREDIENTS:
1 cup flour
1/2 tablespoon garlic powder
1/2 tablespoon salt
1 tablespoon paprika
1/2 teaspoon sugar
2 large eggs
Oil for frying
1/2 jar of dill pickle chips


LETS COOK:
1. Heat oil in a large skillet, enough oil to fill the skillet about 2 inches deep.
2. In a shallow dish, mix together the flour, garlic powder, salt, paprika and sugar.
3. In another shallow dish, lightly beat the eggs.
4. Working in batches, coat your pickles in the flour mixture making sure the flour sticks. Shake off any excess flour.
5. Coat the pickles in the eggs.
6. Dip them back in the flour mixture. Shake off the excess again.
7. Place in your heated oil and fry the pickles until they are golden brown on both sides.
8. Transfer them to paper towels or brown grocery bags to drain.
9. Serve hot with dip of choice - I love them with Ranch or 1000 Island

RECIPE INSPIRED BY: Rachael Ray

 THIS RECIPE PROUDLY LINKED TO: A Southern Fairytale, Skip To My Lou, All The Small Stuff, Flour Me With Love, Sumo's Sweet Stuff, The Girl Creative, Serendipity and Spice, Ladybug Blessings, Couponing & Cooking, Gooseberry Patch, Oopsey Daisy, Newlyweds, Mom's Crazy Cooking, The NY Melrose Family