Sunday, April 24, 2011

Ressurrection Rolls

In celebration of Easter, this year we made Ressurrection Rolls as a family on Saturday night before Easter morning. Not only was it a great teaching lesson, they are soooo yummy!

Ressurrections Rolls

1 can refrigerated cresent roll dough
8 large marshmallows
melted butter
cinnamon sugar

- Give each person one triangle shaped section of the cresent roll.

This represents the tomb

- Each person takes one marshmallow.

This represents the Body of Christ

-Dip the marshmallows in the butter and roll in the cinnamon sugar mixture.

This represents the oils and spices the Body of Christ was annointed with upon burial.

-Lay the marshamallow on the dough and carefully wrap it around the marshmallow. Make sure all the seams are pinches together well. (This is very important, otherwise the marshmallow will "ooze" out of the seams.)

-We put the rolls in the cold, dark oven

Which represents the tomb in which they placed the Body of Christ

-Bake according to package directions on Easter morning.

-When ready to eat, break open the tomb and the Body of Christ is no longer there!!!

We pray that each of you had a wonderful Resurrection Day!

Tuesday, April 19, 2011

We're Still Cookin'

If you are wondering if The Sparks are still out there, yes we are. We're just very busy with school, work, church and with life in general. Not to mention, me trying to pass a kidney stone.

I have serveral post I want to share and I pray I can get to them soon.

But in the meantime, don't worry...

We're still cookin'!

Monday, April 04, 2011

Teddy Graham Dip

We celebrated the marriage to two very special people in our lives, Tyler and Danae. Tyler is serving in the US Army and we are so proud of him. We have know Danae for many years and it has been a joy to see the wonderful Christian young women, now wife, that she has become.

Before the wedding, we had a some fun at a lingerie shower for the Bride-to-be. On the menu for the shower was Teddy Graham Dip, get it, "Teddy" graham dip...

Anyway, oh my goodness, this is best dip ever!!! Thanks Ginger for sharing it!

Teddy Graham Dip
2 packages 8oz, soften cream cheese
2 cups powered sugar
2 sticks soften butter (don't skip the real stuff
2 tsp vanilla extract
1 small tub cool whip topping
1 bag mini chocolate chips

*please note - you can cut this down half, but I always make a big batch*

Mix soften cream cheese, powered sugar, soften butter, vanilla and cool whip well (I use my stand mixer.) Once mixed well, add mini chocolate chips and mix well. Refrigerate and serve with Teddy Graham cookies. I found generic cookies at the Dollar Store that we actually like better because the "double bears" and you can get more dip!

Our girls had the honor of being part of their beautiful wedding. It will be a day that they long forget.

Congratulations Tyler and Danae!

Monday, March 28, 2011

Grandmom Cool's Peanut Butter Pie

Today is my Grandmom Cool's 86th Birthday. So in honor of her, I want to share her recipe for the most wonderful Peanut Butter Pie.

Grandmom Cool's Peanut Butter Pie

1 baked deep dish pie shell
1 cup powered sugar
1/2 cup peanut butter
1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt
2 cups scaled milk (just put it in the microwave to heat)
3 eggs yolks beaten
2 Tbsp butter
1/4 tsp vanilla extract

Combine powdered sugar and peanut butter. Blend until the appearance of biscuit mix; spread 3/4 of this mixture in baked pie shell. Set aside.

Combine cornstarch, sugar and salt; add scalded milk and mix well. Pour small amount over beaten egg yolks; mix well. Then return to milk mixture. Cook in top of double boiler until mixture thickens to the consistency of pudding or custard.

Remove from heat and add butter and vanilla and pour into prepared pie shell. Top with meringue. Sprinkle remainder of peanut butter mixture over meringue. Bake at 325 degrees until meingue browns.

3 eggs whites
1/4 tsp cream of tartar
1/2 tsp vanilla
6 Tbsp sugar
Beat egg whites, cream of tartar and vanilla and add sugar until peaks form.

Tuesday, March 15, 2011

Girl Scout Cookie Banana Pudding

It's March and in March it's Girl Scout Cookie time and when it's Girl Scout Cookie time it means I can make Girl Scout Cookie Banana Pudding. The recipe is Nannie Ford's Banana Pudding recipe, which you will probably see on here again, but today I will share the recipe using Shortbread Girl Scout Cookies.
*Our sweet niece, Lydia, who sold cookies for the first time this year as Daisy.*

Girl Scout Cookie Banana Pudding

2 boxes Shortbread Girl Scout Cookies
4-5 large bananas, sliced
1 large container whipped topping (cool whip)
1 large box instant vanilla pudding
1 tsp. vanilla

Mix pudding according to directions. Add vanilla and whipped topping. Mix well. Then add shortbread cookies and bananas. Refrigerate overnight before serving.

Girl Scout Cookies freeze well, so if you have enough self-control, put a couple of boxes of the cookies in the freezer and save for later.
I hope you enjoy this yummy Springtime treat...
Happy Spring!

Wednesday, March 02, 2011

Green Eggs and Ham

Last night in honor of Dr. Seuss we had some friends over (OK, the real reason we had our friends over was for him to help Travis fix the washing machine.) But, whatever the reason, we had a blast and made wonderful memories with our kids. They are such wonderful friends and got into the spirit of the night and came as Dr. Seuss books. We had, Hop on Pop, Fox in Socks, There's a Wocket in my Pocket, And to Think That I Saw It On Mulberry Street, Ten Apples Up On Top! and sweet little Cindy Lou Who tagged along with them.

We made Cat In The Hat hats while the guys were working on the washing machine. With five little "whos" running around, this was the best picture I could get.

The recipe to share is not much, all I did was add green food coloring to my scrambled eggs to give them their green color. Everyone ate their green eggs except for Hannah Grace, she did not like green eggs.

We are so blessed to have these "Whos" as friends...who will come help with a broken washing machine, who can come over on a week night and it doesn't stress me out how my house looks, who are intentional in the time they spend with their family and the memories they make with their kids, who are great friends!

Monday, February 14, 2011

Sugar Cookies

For Valentine's Day treats and gifts we got in the kitchen and made yummy sugar cookies. I got this recipe from a friend of a friend and it is the only sugar cookie I make anymore (unless it's cut and bake).

Sugar Cookies
1 cup butter, softened
1 cup sugar
1 tsp. vanilla
1 large egg
2 tsp. baking powder
3 cups all-purpose flour
(I doubled the recipe for this batch of cookies).
Preheat oven to 400 degrees. Cream butter and sugar in mixer. Beat in egg and vanilla. Mix baking powder and flour, add one cup at a time, mixing after each addition.
Divide dough into 2 balls. On a floured surface, roll dough into 12-inch circle 1/8th of a inch thick. Cut into desired shapes.
Bake cookies on ungreased cookie sheet on top rack of oven 6-7 minutes or until lightly browned.
Once cookies have cooled, ice the cookies with a cookie glaze.

Sugar Cookie Glaze
1 cup powdered sugar
1 Tablespoon corn syrup
2 Tablespoons water
a splash (1/2 tsp.) of almond extract, or whatever flavoring you desire)

Divide the mixture into smaller containers and stir in 2-3 drops of desired food coloring per container. You may need to add more sugar or water to get it to the consistency to spread on the cookies without it being too runny. Use paintbrushes or spoon to apply icing to cookies (we used spoons). Add sprinkles if desired.