Tag Archives: recipe

She {hearts} Resurrection Rolls

Our family has been busy preparing for Easter all week!

Easter baskets. Check.
Candy to fill the baskets. Check.
Easter dresses and tights. Check.
Sunday suits and ties. Check.

But sometimes, in the hustle and bustle, we can forget what Easter is all about, and what it really is that we are celebrating. In our family, Easter is not about the Easter bunny, or the yummy Cadbury eggs (though they are incredible!). It’s not about getting dressed up for church in spring colored outfits, or eating a large meal as a family. What we celebrate at Easter is that Christ is Risen!

And therefore, when I saw this easy Resurrection Rolls recipe pop up in my Facebook feed, I immediately printed it off and added it to my list of activities to do this week. My kids are young–ages 5 and 3– and I knew that this would help solidify in their minds what Easter is really all about.

So, if you’d like to refocus your kids’ minds and hearts on the real thing we celebrate at Easter, I encourage you to make these Resurrection rolls this weekend too.

Resurrection Rolls


{heart} It

To make these simple Resurrection Rolls, all you need is:
– One can of Crescent roll dough
– 8 large marshmallows (one for each roll you’ll be making)
– melted butter
– cinnamon sugar

Here are some simple instructions, though you can change the details to fit the ages and maturity of your kids:

1. Preheat the oven to 350. (Talk about how things were “heating up” with the people who didn’t like Jesus. The Pharisees didn’t like how people were following Him instead of them. They didn’t like how Jesus thought radically and confronted their legalism, etc.)

2. Hand the children each a marshmallow. (Talk about how this represents Jesus’ body that was perfect. He was without sin, spot, or blemish. He was white. Then read John 19:1-37 and talk about how Jesus was arrested, flogged, and then put to death.)

3. Melt the butter and roll the marshmallows in the melted butter. (This symbolizes how Jesus’ body was taken down from the cross, and covered in the embalming oils before his burial.)

4. Then roll the marshmallows in cinnamon sugar. (Read John 19:38-40 and talk about the spices that were used to prepare his body for burial.)

5. Unroll the crescent rolls and place on a baking sheet lined with parchment paper. (Explain that these represent the cloth that Jesus’s body was wrapped in. Talk about how heavy the strips would have been.)

6. Wrap the marshmallow in the crescent roll “cloth,” pinching the dough together securely. (This represents how they would have wrapped Jesus’ body.)

7. Put the rolls in the oven and bake for 12 minutes. (Read more from John 19:41-42 and talk about how his body was placed in a tomb. Talk about what it might have looked like. Talk about the stone that was rolled in front of the entrance. Talk about the guards that were standing there so that no one could take his body.)

8. While the rolls are baking, read John 20:1-18. As soon as the timer goes off, open the tomb and remove the rolls. When they are cool enough to handle, break one open and discover what happened to the marshmallow!


She {hearts} Whole Wheat Dinner Rolls

The other day I was in the mood for some nice soft dinner rolls to go with our Minestrone.  I searched online to find a recipe that I thought might work, and of course, decided to tweak it a bit to make it my own.  The original recipe can be found here.


Soft 100% Whole Wheat Dinner Rolls

Cook Time: 25 minutes

Yield: 24

  • 2 Tb. dry yeast
  • 1/2 c. warm water
  • 1/2 c. butter, softened
  • 1/4 c. honey
  • 3 eggs
  • 1 cup buttermilk or milk
  • whole wheat flour (I used freshly ground hard red wheat)
  • 1-1/2 tsp. salt
  • 1 Tb. vital wheat gluten
  • 1/4 tsp ground ginger
  • 1 scoop vitamin C powder
  1. Warm the milk or buttermilk until scalded. Add to the bowl of a stand mixer.
  2. Add water, softened butter, salt, honey, eggs, ginger, gluten, and vitamin C to the bowl.
  3. Add 4 cups of flour to the bowl, and sprinkle the yeast on top. Start the mixer on low speed and mix until combined.
  4. Slowly add flour until the dough cleans the sides of the bowl.
  5. Let knead for approx 10 minutes.
  6. Grease a 9x13 inch pan.
  7. Divide the dough into 24 pieces and place them in the pan close together.
  8. Let rise in a warm place for 45 min to an hour.
  9. Preheat oven to 350 degress.
  10. Bake for 20-25 minutes or until golden brown.


She {hearts} Cajun Chicken Alfredo

Cajun Chicken Alfredo
  • ~1 ¼ lbs. chicken breast tenderlions
  • 1 ½ Tbs. Cajun spice
  • 2 Tbs. butter, divided
  • 1 Tbs. olive oil (or more if needed)
  • 2 garlic cloves, minced
  • 1 C. (1/2 pint) grape tomatoes, halved
  • ¼ C. chicken broth
  • 1 ½ C. half-and-half
  • 1/3 C. Asiago shredded cheese
  • 1 cup shredded Italian cheeses blend
  • 1/4 C. goat cheese, crumbled
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 pound cooked fettuccini
  • Chopped parsley, for serving
  1. Cook fettuccini “al-dente” according to package directions, stirring often. Drain, and rinse with hot tap water, to keep pasta from sticking. Drain again.
  2. For Chicken:
  3. Preheat oven to 350 degrees F.
  4. Pound each chicken strip flat with a flat meat mallet, between two sheets of plastic wrap. Set flattened strips on a clean plate.
  5. Sprinkle a heavy amount of blackening spice on both sides of each chicken strips, pressing to adhere.
  6. Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
  7. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
  8. Place browned chicken strips onto a rimmed baking sheet, and bake for 10-15 minutes, or until chicken is cooked through and no longer pink inside.
  9. Remove chicken from the oven and thinly slice against the grain; set aside.
  10. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
  11. Pour in the chicken broth into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)
  12. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
  13. Reduce heat to medium-low and pour the half-and-half to the pan with the tomato mixture, stirring constantly for 1 minute.
  14. Add the salt, pepper, and the remaining tablespoon of butter.
  15. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
  16. Remove from heat. Add the cheeses to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
  17. Pour the fettuccini onto the sauce, and top with the sliced chicken.
  18. Toss the pasta and chicken into the sauce with tongs, until well combined.
  19. Turn tossed pasta into a large serving bowl.
  20. Sprinkle with a bit of chopped parsley.
  21. Serve immediately.


Modified from this recipe from RecipeFirst.

She {hearts} Italian Crockpot Meatloaf

On Tuesdays, my daughter has ballet at 6. That’s usually the time I’m in the kitchen prepping for dinner. We don’t get home until 7:30, so I like for supper to be ready when we get home. Putting a meal in the crockpot around lunch is my answer for Tuesday dinners! Below is a new recipe I found for crockpot meatloaf! I’ve never been a big meatloaf fan, but this is good!

Italian Crockpot Meatloaf

Cook Time: 8 hours

A slow cooker recipe for yummy, flavorful meatloaf made delicious with the addition of sun-dried tomatoesr!

  • 1 1/4 cup fresh bread crumbs
  • 1/2 cup milk
  • 4 tsp olive oil
  • 1 1/2 cups chopped onions
  • 2 cloves crushed garlic
  • 1 tsp dried oregano
  • 2 eggs, slightly beaten
  • 1/2 cup chopped sun-dried tomatoes
  • (oil-packed)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup parmesan cheese
  • (I used shredded)
  • 1/2 tsp each salt and pepper
  • (I used 1 tsp pepper)
  • 1 lb ground beef
  • 1 lb ground turkey
  • Topping:
  • 3/4 cup shredded provolone cheese
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped oil-packed sun-dried tomatoes
  1. Line bottom and side of crockpot with heavy tin foil.
  2. In a large bowl, stir bread crumbs with milk and let stand for 10 minutes.
  3. Meanwhile, in a skilled on medium heat, fry onions, garlic and oregano for about 6 minutes.
  4. Add to breadcrumbs. Then add eggs, sun-dreid tomatoes, parsely, parmesan, salt and pepper. Combine with a wooden spoon.
  5. Mix in ground meat, using hands if needed. Place in centre of foil-lined crockpot and form into a loaf shape.
  6. Cover and cook on low for 6-8 hours, until meat thermometer registers 170 F.
  7. Sprinkle loaf with topping of cheese, parsley and sun-dried tomatoes Cover and cook on high until cheese is melted, about 5 minutes.
  8. Gently lift the foil to pull the loaf out of the crockpot. Let stand on a cutting board for about 5 minutes to let the fat drain off into foil.
  9. Transfer loaf directly onto a dish and slice.

Recipe from Food & Whine

Oh, so yummy, the sun-dried tomatoes added so much flavour! I even had leftovers for lunch the next day that were just as good!

She {hearts} Georgia Sunshine Fried Chicken

One of my favorite foods is fried chicken! I came across a new fried chicken recipe recently in the recipe book, Cooking with Pheeling: The Newest and Tastiest recipes and ideas from Philadelphia, by Kraft Foods. We love it so much, I thought I’d share it for all of you to try as well.

Georgia Sunshine Fried Chicken

1 cup + 2 tbsp. honey, divided
1 egg, beaten
1-1/2 tsp. minced garlic
3/4 cup pecans, shelled, chopped
3/4 cup Panko bread crumbs
6 boneless, skinless chicken breasts (4 oz. each)*
1 cup butter
1/2 cup orange juice
4 oz. (1/2 of 8-oz pkg) PHILADELPHIA Cream Cheese, cubed

1. Heat oven to 400 degrees. Cover baking sheet with foil.
2. In a shallow dish, mix 2 tbsp. honey, egg, and garlic. In another shallow dish, combine pecans, bread crumbs and a little salt.
3. Sprinkle chicken breasts with a little salt. Dip in the egg mixture, then immediately roll in the nut mixture. Press crumbs into chicken to secure.
4. Place on baking sheet, sprinkle with any remaining nut mixture.
5. Bake 20 minutes or until golden brown.
6. While chicken bakes, melt butter in skillet over low heat. Stir in remaining 1 cup honey, orange juice and cream cheese; cook and stir until cream cheese is melted and sauce is well blended.
7. Pour sauce over chicken.

*Note: The second time I made this recipe, instead of using 6 boneless skinless chicken breasts, I used 3 boneless skinless chicken breasts and cut them half. Having two strips per breast. It seemed to give each piece of chicken double the flavor!

Estimated prep time is 10 minutes, but I think it’s more like 15-20. The book even suggested to pair this dish with your favorite green vegetable or a spinach leaf salad. We had steamed green beans and slices of tomato and cucumber to go with our Georgia Sunshine Fried Chicken! AND, its just as good as leftovers! Enjoy!

She {hearts} Pinterest Recipes

It’s so much fun to browse through Pinterest and find all the yummy looking recipes.  But how often do we actually MAKE those recipes?!  I confess that more often than not I pin and forget.

I do have a bunch that I have tried though, and I figured I would post the links to my favorites!  These are definitely worth trying.


First is the World’s Best Chicken Recipe.

It really lives up to it’s name!

Hubby devoured it, and was super impressed.

And it’s e.a.s.y.!  Seriously, you must try this one.



Next is a delicious Cobb Salad from Tammy’s Recipes.

Tammy has some of our favorite recipes on her site,but this is one that I hadn’t tried yet.

We gave it a go earlier this summer, and we’ve had it a couple times since then.

It’s a lot of chopping ingredients, but totally worth it!

One that we just had this week was Crispy Southwest Chicken Wraps.

I’ve made them once before, and they are becoming a favorite.

I love that they use healthy ingredients.


Healthy Chocolate Peanut Butter Fudge is easy and delicious.

And a meal isn’t complete without dessert, right?  I’ll leave you with two.

I like to have them in the fridge for a quick snack during the day.

I think I need to make them again!

Lastly, is a totally not healthy, but fantastic recipe for Exactly Two Chocolate Cupcakes!

This is perfect for a date night in, or for when you have just one friend over.

And it’s so fun to measure ingredients for just two cupcakes!

She {hearts} Refreshing Cucumber Soup

A friend of mine made this delicious “Cool As A Cucumber” soup for another friend’s baby shower that we threw last summer. I have to say, cold soup sounded weird and not really appetizing to me at first. However, it was amazingly refreshing and yummy, perfect for a simple summery appetizer or even a creamy but healthy main dish, perhaps for lunch with a great salad. I’ve been unable to get this soup out of my preggo mind for the past few weeks, so it looks like I am going to need to break down and dish some up!


Cool As A Cucumber Soup

Prep time: 15 minutes plus standing time
Makes about 7 servings


1 pound cucumbers, peeled, seeded and sliced
1/2 teaspoon salt
1-1/2 cups fat-free plain yogurt
1 green onion, coarsely chopped
1 garlic clove, minced
4-1/2 teaspoons snipped fresh dill
Additional chopped green onion and snipped fresh dill


-In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry.
-Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill.

Serve immediately in chilled bowls. Garnish with additional onion and dill.

Cucumber soup recipe from Taste of Home.