Tuesday, March 30, 2010

Easter Cookies

Easter Story Cookies
by Rachel Keller

A couple years ago, I discovered a recipe for Easter Story Cookies. I was intrigued with the idea and decided to try them out. What a wonderful opportunity this presented to further teach the truth of Easter.

Begin this recipe on Saturday, the day before Easter.

1 cup whole pecans

1 teaspoon vinegar

3 egg whites

pinch salt

1 cup sugar

zipper baggie

wooden spoon or a wooden meat hammer

duct tape or packing tape


Preheat oven to 300*F.

Place pecans in zipper baggie and let children beat them with the wooden spoon or hammer to break them 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 of vinegar into the 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 the 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. Then put your pinch of salt in the bowl.

Explain that this represents the salty tears shed by Jesus's followers, and the bitterness of our own sin. Read Luke 23:27

So far, the ingredients are not very appetizing! Add 1 cup sugar to the bowl.

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 10 to 15 minutes until stiff peaks form.

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 teaspoons onto wax paper covered cookie sheets.

Explain that each mound represents the rocky tomb where Jesus's 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 to seal the oven door.

Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.

Leave the kitchen. If you've been making these cookies just before bedtime, GO TO BED!

Acknowledge that the kids are probably sad that they've worked hard to make these cookies, and now have to leave them in the oven overnight. Explain that Jesus' followers were in sad when Jesus died and the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Ask the kids to notice the cracked surface. Have them bite into the cookies. The cookies are hollow!

Explain that on the first Easter morning, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.


Monday, March 22, 2010

Linguine with Clam Sauce

This recipe originally comes form Amie Aldrich (from my Moscow Relief Society Cookbook) and has been a favorite of our family. I store many cans of clams in my food storage so I can make this dish.

*This recipe can be converted to a bag meal when you use the dehydrated foods in parenthesis instead of the fresh ingredient. Look at the few changes in directions below when preparing this from a bag meal.

2 cans minced clams
1 med. onion finely chopped (1/3 cup dehydrated)
1 can chicken or vegetable broth - (2 bouillon cubes in 2 cups water)
Olive oil
1/2 tsp. Parsley
1 lb. Linguine noodles
5-7 finely grated carrots (5 - 7 Tbs. dehydrated carrots)
3-4 cloves finely chopped garlic (1 Tbs. dehydrated garlic slices)
2 chicken bouillon cubes
3 Tbsp. dried basil
1 tsp. salt

In a saucepan add onions, carrots, and garlic. Pour enough oil over these to lightly coat all vegetables. Saute over medium heat until onions turn translucent. Add the juice of the two cans of clams, can of broth, bouillon, basil, a pinch of parsley, and salt. Bring to a boil and reduce to medium heat. Cook linguine according to package directions in separate pan. Drain noodles. Add clams to sauce. Pour sauce over noodles and mix until noodles are coated. Let sit 5-15 minutes before serving. (You can use a food processor to chop carrots, onions and garlic.)

*First cook your noodles, then preserve any water after draining noodles. Use this water (and add more if necessary to make your broth - 2 bouillon cubes and 2 cups of water). Then saute your onions, carrots, and garlic in oil. The onions will not turn translucent (unless you soak them in water - I didn't). Then from here follow the regular directions and enjoy!

Pepperoni Pizza Twist

I found this recipe on DiscountQueens with pictures. This is a recipe that I have also received from Marne in the past. It is easy to make and the kids love it!

1 pkg(3.5 oz) pepperoni slices
1 can(3.25 oz)pitted ripe olives-drained and chopped
2 Tbsp snipped fresh parsley
1/2 cup(2 oz)shredded mozzarella cheese
2 Tbsp all-purpose flour
1 garlic glove, pressed
2 packages(11 oz each)refrigerated french bread dough (or make your own dough, less $$)
1 egg
1 tsp Italian seasoning
2 Tbsp grated fresh Parmesan cheese
1 can pizza sauce, warmed(optional)

Preheat oven to 375'F. Dice pepperoni. Chop olives. Snip parsley. Combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic. Mix well.

Place bread dough, seam sides up, on cutting board. Using serrated bread knife, slice each loaf lengthwise, end to end, cutting halfway through the center of loaf; spread open flat. Roll dough crosswise to a 4-inch width, creating a well down center of each loaf.

Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam side down, in an x pattern on a greased cookie sheet. Crisscross ends of dough to form a lg figure "8", keeping ends of dough 1 inch from edge of cookie sheet and leaving two 1 1/2 inch openings in center of twist.

Separate egg and discard yolk. Beat egg white with Italian seasoning, lightly brush over dough. Cut a 3-inch slit in each of the top sections of twist to reveal filling.

Grate Parmesan cheese over loaf. Bake 30-32 min's or until a deep, golden brown. Remove from oven and cool 10 min's. Cut into 16 slices. Serve with warm pizza sauce, if desired.

The authors tips: I bought Winco's pizza dough for $1.50 and split it in half to make my loaves. If you made your own dough you could save even more.)

Instead of fresh parsley I used dried and I used garlic powder instead of pressed. I also lightly brushed water on dough and then sprinkled on Italian seasoning and cheese instead of using an egg.

You could also substitute what ever toppings you might have on hand. Ham and pineapple for example. I know both of these have been really cheap with coupons in the last little while.

Friday, March 5, 2010

Chicken Enchilada Soup

Pretty sure this recipe came from Tiffani. Scrumptious.


½ C Oil (could use ½ as much)
4 Chicken Breasts
3/4 C Diced Onion
1 Clove Garlic
1 Large Can Chicken Broth 49 ½ ounces
1 C Masa (it is like Mexican cornmeal)
3 C Water
1 Small Can Enchilada Sauce
16 Oz. Cheddar Cheese
½ t Salt
1 t Chili Powder
½ t Savor Salt (I just used salt)
½ t Cumin
½ t Cayenne Pepper
½ C Sour Cream
1 Small Can Diced Green Chilies
1 T Worcestershire Sauce
1 small Can Cream of Chicken Soup

Cook chicken breasts, dice and place in large pan with oil and brown. Set aside chicken and place in the large pan the onions and garlic and saute for 2 - 4 minutes. Add chicken broth, 1 cup water, enchilada sauce, salt, chili powder, savor salt, cumin, cayenne pepper, chilies, cream of chicken soup, and sour cream. Cook on low heat until light boil. Thoroughly mix masa with 2 cups water and add to broth while stirring. Add cheese and stir until mixed (add chicken). Cook for 20 to 30 minutes on low heat and serve with broken chips, grated cheese, avocado, salsa, sour cream, cilantro, etc.

Wednesday, March 3, 2010


This recipe is taken from allrecipes.com and is called Lola's Horchata. It turned out great the second time Paul made it - look at my tips below.
  • 5 cups water
  • 1/2 cup milk
  • 1/2 tablespoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 2/3 cup white sugar
  • 1 cup uncooked white long-grain rice

  1. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
  2. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
Tiff's Tips: Break up the rice really good in the blender. Then let it stand for 8 hours to really give it a good rice flavor. I might even suggest adding only 4 cups of water, so it's a little more concentrated in rice flavor (but I haven't tried that yet - you could always add more water if it was too strong). I cut the original amount of cinnamon in half, it was too powerful!