Resurrection Cookies

To be made the evening before Easter.

Ingredients

• 1c. whole pecans
• 1 tsp. vinegar
• 3 egg whites
  pinch salt
• 1 cup sugar
• zipper baggie
• wooden spoon
• tape
• Bible
  

Directions

Preheat oven to 300 *BEFORE BEGINNING*

Place pecans in zipper baggie and let children beat them with the wooden spoon to break 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 tsp. vinegar into 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 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 it and brush the rest into the bowl.
Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
Read Luke 23:27.

…So far the ingredients are not very appetizing...

Add 1 c. sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know this and how to belong to Him. Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
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 sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 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 and seal the oven door.
Explain that Jesus' tomb was sealed. Read Matt.27:65-66.

GO TO BED!
Explain that they may feel sad to leave the cookies in the oven overnight Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie.

Notice the cracked surface and take a bite. The cookies are hollow!
On the first Easter Jesus' followers were amazed to find the tomb open and empty! Read Matt. 28:1-9

Easy Unleavened Bread

Makes 6 servings

This bread is SO easy to make. It tastes great for breakfast with an all-fruit spread (I've used fig preserves and strawberry spread and my husband said it tastes like a pop-tart), or for lunch and dinner with hummus.

Ingredients

2 cups of whole wheat flour (or whatever flour you like to use)

¾ cup of water

2 tablespoons oil (olive, or whatever kind you like—I used roasted hazelnut once)

1/4 teaspoon salt

Directions

Preheat oven to 475 degrees.

If you have a baking or pizza stone, but it in the oven before heating. If you don’t have a stone, line a baking sheet with parchment paper.

Mix all ingredients together in a medium bowl. It will seem a little dry.

Turn out onto a lightly floured surface and knead for about five minutes, until dough is smooth.

Form into a large ball and divide it in half, then, cut each half into three even pieces. Roll all six pieces into small balls (I know this picture only shows five :).

Working with one at a time, flatten a ball, then roll it out into a thin oval shape. They will be about 7-9 inches long when you are done.

Prick the flattened piece all over with a fork. Place two at a time on a pizza or baking stone. You can get about three onto a baking sheet (don’t crowd them much).

Bake for 5 minutes, or until lightly golden. Watch carefully after baking a couple, as your oven may get hotter and they may bake more quickly.

These are best eaten immediately. But if you want to store them, cool completely on a wire rack before placing in a large baggy. You can make them at night for the next morning, but they don’t stay fresh beyond that.

Enjoy!

Vegetarian Enchiladas

These enchiladas are delicious, and although they don’t have cheese, the flavor is so good you won’t miss it!

Ingredients

1 can fat-free refried beans (I use Old El Paso brand)

1 can black beans, drained and rinsed

1 sweet (bell) pepper (whatever color you desire), cut in strips

1 sweet onion, thinly sliced

1 tablespoon olive oil

1 package of whole wheat tortillas

Directions

Preheat oven to 375 degrees.

In a medium skillet, heat the oil and sauté the peppers and onion until tender, about 5 minutes. Remove from heat. In a medium bowl, mix together the refried beans and black beans.

Lightly oil a 13x9 baking dish (either use a paper towel and some olive oil, or lightly spray with non-stick spray).

Pour a little vegetarian enchilada sauce in the bottom of the dish, just to lightly cover.

Prepare the enchiladas by placing a heaping spoon of bean mixture and peppers and onions in the center of a tortilla, spreading it from top to bottom in a line. Roll up the tortilla and place it at the edge of the prepared dish. Continue with remaining tortillas, until filling is used up.

Once filled tortillas are lined up in the dish, pour over remaining enchilada sauce.

Bake for 15 minutes, or until bubbling hot. Allow to cool for 10 minutes before serving.

Enjoy!

Vegetarian Enchilada Sauce

This is enough for about 8 to 10 enchiladas. It’s a great sauce to compliment my vegetarian enchiladas.

Ingredients

¼ cup olive oil

2 tablespoons flour

1-2 tablespoons chili powder*

8 ounces tomato sauce

1-½ cups vegetable broth

¼ teaspoon cumin

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon salt (optional, but brings out the flavor)

Directions

Heat oil in a pan and whisk in flour, chili powder, cumin, garlic powder, and onion salt. Stirring constantly, cook flour for 1-2 minutes. Gradually whisk in tomato sauce and broth. Simmer for about 10 minutes until it thickens slightly.

*If you desire more heat, add some hot sauce, to taste.