We have been making these rolls for years now. I don’t even remember how long, but it seems like they have always been part of our Easter celebration. Since we started celebrating Passover and the Feast of Unleavened Bread, we can no longer eat these on Easter. In fact, last year, these rolls were the most missed aspect of our former Easter Celebrations. So this year, I made them before Passover. The kids were so happy!

 

 

Resurrection Rolls


1 roll Refrigerated Crescent Roll dough, in the tube
8 marshmallows
2 TBS melted butter
4 TBS sugar
1/2 tsp. cinnamon

We never measure. In fact, I, personally, have not made these in awhile, as the kids take over and want to do it all themselves. Leftover butter and cinnamon sugar can be used on toast, so we don’t mind if there are leftovers.

 

 

Combine the cinnamon and sugar in a small bowl. To assemble, separate the crescent roll dough.

 

 

 

Dip a marshmallow into the melted butter, then into the cinnamon sugar.

 

 

Place onto the crescent roll. Seal the edges of the crescent roll securely.

 

 

 

If they are not sealed well, the marshmallow will leak out onto the cookie sheet while baking.

Bake according to package directions.

 

 

 

As you can see, some of ours opened while baking. That’s ok, they are still delicious!

 

 

So yummy!

You can tell the Easter story while assembling these rolls, that is, in fact, why they are called Resurrection Rolls. As your assembling the rolls, tell the kids that the marshmallow represents Jesus. The melted butter and the cinnamon sugar represent the oil and spices they anointed Jesus with. The crescent roll represents the tomb. After cooking, the empty roll represents the empty tomb.

My kids would actually eat these everyday, they are that good. Everyone that I have served these to, loves them. You will be glad you tried them, even if it’s not around Easter time when you make them.

 

My whole family loves this Taco Pasta Salad. I’ve been making it for over 10 years now.  This recipe is from the July/August 2006 issue of Country Woman Magazine. Everyone that I have served it to, loves it. Hope you do too!

 

 

 

Taco Pasta Salad Recipe

3 cups uncooked spiral pasta
1 pound ground beef
1 envelope taco seasoning
1  1/4 cups mayonnaise
2 to 3 tablespoons milk
3  3/4 teaspoons cider vinegar
3  3/4 teaspoons sugar
1 tablespoon ground mustard
7 cups torn iceberg lettuce
1 – 2 medium tomatoes, chopped
2 cups (8 ounces) shredded cheddar cheese
1/2 cups crushed nacho tortilla chips

 

1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; heat through.

2. In a small bowl, combine the mayonnaise, milk, vinegar, sugar and mustard; set aside.

3. Drain pasta; place in a large bowl. Add beef and mayonnaise mixture; toss to coat. Add lettuce, tomatoes and cheese; toss to combine. Sprinkle with tortilla chips.

Serves 12-14

 

 

Linda’s Notes:

• You can use any bite size pasta. I have also used elbow, shells and other shaped pasta. They all work well.
• I don’t like mustard, so I don’t use it.
• I have used all kinds of lettuce, not just iceberg. I use raw spinach, too.
• You can also use plain tortilla chips. Or none. I often serve this without chips.
• We like to sprinkle the cheese on the top, instead of stirring in.
• It’s delicious served warm like the recipe says. I also make this ahead of time and refrigerate. Served cold with or without chips it makes a great summer meal.

 

 

 

I made this Bacon Cheddar Cheese Dip last week, and my family devoured it! Of course, my family loves anything with bacon. lol I went grocery shopping today and bought more supplies to make it for them again this weekend.

 

 

 

Bacon Cheddar Cheese Dip

 

Ingredients:

1/2 pound bacon, chopped or crumbled
1/2 cup green onion, chopped
4 oz cream cheese, softened
1/2 cup sour cream
1 1/2 teaspoons Worcestershire sauce
2 cups shredded sharp cheddar cheese

 

 

Combine all ingredients until well blended. Place into oven proof bowl (see notes below), smoothing the top.

 

 

Bake at 350 for approximately 10 minutes. Time will vary according to the size of your bowl or pan. The bacon is already cooked, so you just need it to be hot and the cheese melty.

 

Serve warm with your favorite crackers.

 

 

Linda’s Notes:

 

I divided this recipe into two of the bowls shown in the pictures, each with about 1 1/4 cups of dip before baking. You could use a larger bowl, or even a 9×5 pan, and adjust the cooking time.

 

I used turkey bacon, but you could certainly use pork bacon.

 

You can also serve this with chips, instead of crackers. A pita chip would be great with it.

 

It’s so good!

 

 

Everyone in my family has their favorite foods that they like to eat all the time. So I find myself make these recipes again and again.

 

I hope you find some new favorites for your family!

 

 

12 of My Favorite Recipes that I Use Again and Again

 

Cincinnati-Style Chili – This chili served over spaghetti is so good! It has a different taste to it than the chili with beans that is eaten like a soup/stew. I didn’t put a lot of cheese on it for the picture so you could actually see the chili, but cheese piled high and covering it all is the traditional way to serve Cincinnati-Style Chili.

 

Jag – is a recipe I got from my mother in law years ago. They got it from a lady from Portugal when she made it for them. They said she made hers with fish. Jag is an easy, one pan dish that everyone will love. Even kids!

 

 

Skillet Sausage Pasta – This easy skillet dinner is so good! My whole family loves it.

 

 

Chicken Pasta Salad – I’ve been making this recipe for over 20 years. It’s one of our favorite summer meals. So good!

 

 

Macaroni Salad – This is the best macaroni salad I have ever had! I got this recipe about 10 years ago from an email group I was in. It has just the right balance of vinegar and sugar.

 

 

 

Fried Green Tomatoes – This is a southern dish that others in the country are finding out about. My husband loves these! He would pick all the tomatoes in our garden when they were green if I let him! Sliced green tomatoes freeze great, so we can enjoy these all winter.

 

 

World’s Easiest Candy – This candy is a favorite of my whole family, and everyone that we have given it to. Like the name says, it the easiest candy to make.

 

 

Chocolate Marble Loaf – I started making this recipe over 30 years ago. This cake baked in a loaf pan is so moist and delicious. You don’t frost it, though. Served with whipped cream, and maybe a drizzle of chocolate sauce, and it’s a dessert great for the family and company alike.

 

 

Gluten Free Applesauce Gingerbread – I love making this around the holidays as these are the flavors that are usually served that time of year. I have made this cake with regular all purpose wheat flour and gluten free all purpose flour. It’s yummy either way.

 

 

Brownies are a favorite of many, many people. Including my family! This recipe makes 2 13×9 pans of brownies. If you are not serving them to a crowd, brownies freeze great. Frozen brownies thaw quickly at room temperature so are very convenient to have on had for when friends visit.

 

 

Banana Bread – This recipe can be made with wheat flour (white) or can be made gluten free. And it tastes great either way!

 

 

Quick, Easy No Bake Granola Bars – So easy & so good!

 

 

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I have been using this recipe for several years now. I don’t even remember where I first got the recipe from. These Quick & Easy No Bake Granola Bars are a family favorite.

 

They are perfect for student athletes to take and eat after a game. My girls loved taking them when they played volleyball. They are a great anytime snack. We’ve even been known to eat them for breakfast!

 

 

Quick & Easy No Bake Granola Bars

 

1/4 cup butter
1/4 cup honey
1/2 cup brown sugar
1 tsp vanilla

2 cups quick cook oatmeal
1 cup rice cereal

1/2 cup chocolate chips

 

Optional Add-In’s:

up to 1/2 cup of raisins, or other dried fruit
up to 1/2 cup chopped nuts

 

 

 

In a large pan, melt the butter with the honey, and brown sugar. Bring this mixture to a boil, and boil until the sugar dissolves, approximately 2 minutes.
Remove from heat, stir in vanilla, then stir in the remaining ingredients, except chocolate chips.

 

 

 

Press mixture into a 9 x 13 pan. Press chocolate chips into top.
Refrigerate until firm. Cut into desired size bars. Wrap individually in plastic wrap, or layer between waxed paper in an air tight container.

 

 
These will keep for a week. I think. They never last that long in my house! I have also frozen them, and that works well. Just thaw at room temp.

 

 

 

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