Resurrection Rolls

Resurrection Rolls
(aka easy-peasy cinnamon rolls)

When I was in the primary in West Seattle we made these for Easter time.  My family loves them so we have them often. 

You will need:
Crescent rolls
Large marshmallows
Cinnamon
Sugar
Melted Butter

Warning: these are very gooey so I usually put aluminum foil over the baking sheet for easier clean up. 

First, unroll the crescent rolls.  Take a marshmallow and dip it in the melted butter.  Roll it in the cinnamon and sugar until well coated.  Put the marshmallow on an unrolled crescent roll and roll the dough around the marshmallow pinching the sides closed.  When they are all ready, bake following the normal package directions.  (Which I think is 350 for 9 to 11 min, but check.)  The marshmallow will melt, leak out, goo everywhere, etc. 

Here is why they are called resurrection rolls:  The marshmallow is the body.  You embalm it in oil (butter) and rub it with spices (cinnamon and sugar).  Then you wrap it in the swaddling clothes (the dough) and put it in the tomb (the oven).  When you open it up the body will be gone.  There will be an empty space in the roll.  The primary kids loved it.  My family just likes eating them.  Enjoy. 

Shannon

Indian Style Veggies and Rice

Indian-Style Vegetables and Rice

I used to think that I didn't like curry.  I have since expanded my horizons and know there is a time when curry is just the thing to warm up a cold rainy day.  This was my first attempt at Indian Food and I must say I thought it was great.  Jeff thought is was good he wanted to eat it all himself.  Brian thought it neither looked nor smelled good so I'm not sure if he even tried it.  Warning: the kitchen smelled like curry the whole next day.  Or maybe that was because Jeff had two more bowls finishing off the leftovers.  This recipe is from a cookbook called Vegetarian Easy Dinners that I picked up at a garage sale.  This is a beautiful golden color full of veggies.  It warms you up from the inside out. 

Ingredients:
Rice (the recipe calls for brown, I used white)
1 large red onion, cut into thick wedges
2 cloves garlic
3/4 cup water (I ended up adding more)
1/2 cup apple juice
2 medium potatos, cut into 1/2 inch chunks
1 carrot, cut into slices
2 T soy sauce
2 tsp curry powder
1 tsp ginger (they wanted fresh, I used dried)
1/2 tsp. cardamom (I didn't have this so I skipped it)
1/4 tsp. cinnamon
2 cups cauliflower
1 medium zucchini, cut into slices
1 cup frozen peas

1.  Coat a large pot with nonstick cooking spray.  Preheat over medium high heat.  Add onion and garlic, cook and stir until onion is tender.
2.  Add water, apple juice, potatoes, carrot, soy sauce, curry, ginger, cardamom, and cinnamon.  Bring to a boil; reduce heat, cover, and simmer for 10 min or until potatoes can be pierced easily.
3.  Add the cauliflower, zucchini, peas.
4.  Serve with rice.

- Shannon

Tomato Sausage Tart

Tomato Sausage Tart

Look at me contributing!  Ha!

We've been experimenting a lot lately.  One dish that even Brian said was good was a sausage tomato tart recipe from allrecipe.com.  Here goes:

Ingrediants:
sausage
tomatos
frozen pie crust
onion
garlic
cheese and seasoning (I used mozzarella and basil but I want to try gouda and dill, swiss and rosemary, Monterey jack and cumin and chili powder, etc)
1 cup light whipped cream
1 egg
1 T Dijon mustard (optional)

1. Cover the bottowm of the pie crust with cheese.
2.  Saute the onion and garlic until the onion is soft.  Add the sausage and cook until the sausage is fully cooked.
3.  In a separate bowl beat the egg.  Add the cream and mustard.  Then add the hot sausage onion mix and stir until well mixed.
4.  Put the sausage mixture over the cheese.
5.  Add a thick layer of sliced tomatos. 
6.  Last layer is another covering of cheese and seasoning.
7.  Bake at 375 for 30-40 min. 

Shannon