Beef & Rice Enchilada Soup

  I made this delicious soup last Winter, when everyone was coming over all the time to be with Papa.  I knew I needed a big, hearty meal that could fill a lot of tummies.

  I saw a Pin from Cinnamon Spice & Everything Nice that looked great!  I knew I was going to have to use it only as a jumping off point, because I needed it to GROW to feed a crowd, so I started changing and adding and here is what we ended up with:

TOTAL TEX MEX DELICIOUSNESS!!!!!!!!!!

{click title to print}

Ingredients

• 2 Tablespoons Butter
• 1 whole Small White Onion, Finely Chopped
• 1 whole Bell Pepper, Any Color, Diced
• 6 cloves Garlic, Pressed
• 1 pound Ground Beef, Cooked And Drained
• 1 can (11 Oz Size) Diced Tomatoes & Green Chilies, Undrained
• 1 can (14 Oz Size) Creamed Corn, Undrained
• 1 can (14 Oz. Size) Corn, Drained
• 1 can (16 Oz. Size) Chili Beans With Sauce
• 1 can (14.5 Oz Size) Petite Diced Tomatoes, Drained
• 8 ounces, fluid Packet Of Frontera Red Chile Enchilada Sauce
• 2 cups Cooked Brown Rice
• 1 teaspoon Cumin
• ½ teaspoons Oregano
• Pinch Of Chili Powder
• 1 cup Sour Cream
• 2 cups Shredded Colby-jack Cheese
• 2 cups Tortilla Chip Strips For Garnish
• Cilantro For Garnish

Preparation

Melt butter in a large skillet and saute onion, bell pepper and garlic for 2 minutes before adding beef, seasoning to taste, and cooking through. Drain and add to large slow cooker.

Add diced tomatoes and chilies, creamed corn, regular corn, chili beans with sauce, petite diced tomatoes and packet of Red Chili Enchilada Sauce.

Season with cumin, oregano, and a pinch of chili powder.

In a small sauce pan, cook brown rice according to package directions, subtracting 10 minutes from cook time. Add rice to slow cooker and let it continue to cook in there.

Cook ingredients on low for 5 hours. During the last 30 minutes, stir in sour cream and shredded cheese.

Serve with tortilla chip strips and a bit of cilantro.

Ole’!
~T

BBQ Chicken Sandwiches with Cilantro Sesame Slaw

This weekend was incredible, exhausting, tearful, yet wonderful!  

We celebrated my Grandpa’s life, surrounded by family and friends.  Several of the funeral home directors and employees, stopped me to say that they love our kind of family. The ones that really enjoy each other, the ones that can laugh and hug, and have a great time in spite of the grief, celebrating a life well lived. From a man who deals with death all the time, I thought that was a real compliment.  Grandpa’s viewing was noisy, it was tearful at times as we said our good byes, yet it was full of laughter, as we recounted stories of Grandpa in the good ol’ days, and hugged necks of second cousins we hadn’t seen in years! 

  I am more tired than I have ever been in my life, both emotionally and physically.  Even my feet hurt!  I am hearing my Mom, Aunts and Uncles, and Grandma say the same!  Most nights I saw anywhere from 1-3 am before crawling to bed and sometimes we were having “second supper” around my Aunt’s table at 11 pm, laughing with the cousins.  There is lots to do when planning a funeral, memory table, photo slideshow, or what have you.  I just had no idea how much went into the planning of such an event, and am thankful to have gotten to have a small part in it.  

  I took nearly 400 photos of our time together, and I am just too tired to deal with it now.  My emotions are spent and I am not ready to dig into the pictures capturing that beautiful, yet emotional day.  But, if and when I do, I will surely consider sharing here.  

  Thank you all for your loving support as we went through this weekend!  I am so blessed to have you all in our lives.

  On to the food: 

  Sweet BBQ meets Savory, in an amazing fresh tasting cilantro-sesame slaw topped sandwich…

  This recipe is adapted from the April-May 2013 Taste of Home magazine.  What drew me to this recipe was the brine you soak the chicken in over night.  I decided to couple it with our FAVORITE Cilantro Sesame Slaw and buttered toasted buns. Amazing!

{click title for recipe}

Ingredients

• BRINE:
• 1-½ quart Water
• ¼ cups Brown Sugar
• 3 Tablespoons Coarse Kosher Salt
• 1 Tablespoon Liquid Smoke
• 2 cloves Garlic, Pressed
• ½ teaspoons Dried Thyme
• FOR BBQ CHICKEN:
• 3 pounds Boneless, Skinless Chicken Breasts
• ⅓ cups Liquid Smoke
• 1-½ cup High Quality BBQ Sauce
• 2 Tablespoons Cornstarch With A Splash Of Cold Water, For Thickening
• CILANTRO-SESAME SLAW:
• 3 cups Coleslaw Cabbage Mix
• ½ cups Green Pepper, Finely Chopped
• ¼ cups Cilantro, Snipped
• 3 Tablespoons Sesame Oil
• 2 Tablespoons White Vinegar
• 2 cloves Garlic, Pressed
• ½ teaspoons Salt
• ¼ teaspoons Pepper

Preparation Instructions

In a large bowl, mix brine ingredients, stirring until sugar is dissolved. Reserve 1 cup of brine out for the next morning. Place chicken in a large zip lock bag or Tupperware and soak for 24 hours, turning often.
The next day, remove chicken from brine and place chicken in your crock pot on low with reserved 1 cup brine. Cook on low for 4-5 hours until chicken is tender.
Remove chicken to a bowl to shred and drain juices into a small pot. Whisk together 1 T. corn starch with a splash of cold water and add to pot, boil until nice and thick, pour back over shredded chicken, adding liquid smoke and 1 1/2 cups BBQ sauce. Keep warm until serving time.

Make Sesame Coleslaw earlier in the day, by combining in a medium bowl, coleslaw cabbage mix, finely chopped green pepper, snipped cilantro, sesame oil, white vinegar, pressed garlic and salt and pepper. Refrigerate until meat is ready to allow flavors to blend.

At serving time, butter toast buns under a broiler for a minute, then drizzle with BBQ sauce, a large scoop of meat and slaw.

Roll those sleeves up and dig in!

You can thank me later……

Hugs, T

Crock Pot Ham & Scalloped Potatoes

May I just say before I get started, that some Comfort Food is just plain UGLY.  It is.  I don’t think it can help it, its just when its all gooey and smooshy and delicious…it just is uglier than some other dishes.

  Even when I tried different plates, still ugly.

{SIGH}

  So without further adieu or dirtying any more plates, I give you:

{click for easy printable}

Ingredients

• 5 pounds Baking Potatoes, Washed, Peeled, Sliced And Cut
• 1 whole Onion, finely chopped
• 5 cloves Garlic, Pressed
• 1 pound Pressed Ham Slices, Cubed Or Leftover Ham Roast, Shredded
• ½ cups Sweet Cream Butter
• ½ cups Flour
• 2 teaspoons Salt
• 1-½ teaspoon Fresh Ground Pepper
• 3 cups Milk
• 16 ounces, weight Velveeta, Cubed
• 1-½ cup Shredded Cheese, Like Colby Jack

1. Peel, slice and cut potatoes into 1/4th inch wide strips. Cube or shred ham. Set aside.
2. Melt butter in a large pan. Chop one onion and press 5 cloves of garlic. Sautee until soft and translucent.
3. Stir in flour and salt. Slowly add milk, then cheese until thick and creamy.
4. In a large bowl mix potatoes, ham and cheese sauce. Scrape into sprayed 6 Qt. Slow Cooker.
5. Cover and cook for 6 hours on low, or 3 hours on high, or until potatoes are soft.

This makes a BIG batch, so half it depending on your family size.  We ate on it several suppers and still had lunch leftovers!

Enjoy with green beans and whole wheat rolls!

~T

Crockpot Lasagna & Mozzarella Stuffed Garlic Rolls

  Some nights you just need ITALIAN food, the good stuff, not just Spaghetti!!!!  Lasagna is a lot of work, especially our family favorite: Cream Cheese Swiss Spinach Lasagna!  It’s ABSOLUTELY amazing!  (The picture is SO ugly.)  I need to make it again sometime, so I can re-photograph it….that recipe photo is from WAY back before I learned to take my food OUTSIDE!  🙂

  I didn’t have time to make our family favorite, we were going to be on the run until right before supper!  This Crock pot version is fast and uses simple ingredients!  And, it tastes like you worked WAAAY harder than you did!!

Crock Pot Lasagna

{click for easy printable}

Ingredients

• 1 pound Hamburger, Seasoned With Your Favorite Italian Spices
• 1 teaspoon Garlic Powder
• ½ teaspoons Salt And Pepper
• 3 cups Mozzarella Cheese
• 1 box (9 Oz) No-boil Lasagna Noodles
• 8 ounces, fluid Tomato Sauce
• 28 ounces, fluid Of Your Favorite Spaghetti Sauce
• 16 ounces, fluid Alfredo Sauce
• 1 cup Shredded Italian Blend Cheese

  In a large skillet, brown hamburger with Italian seasonings of your choice, plus garlic powder, salt and pepper. Drain and leave in pan on stove.

  Pour 1/3 of the spaghetti sauce into the bottom of a greased crock pot. Mix the remainder of the spaghetti sauce, plus the entire can of tomato sauce in with your browned hamburger. Stir well.

  Place 1/3 of the noodles, breaking as necessary, to cover entire sauce layer. {Noodles will overlap and stack.} Pour 1/3 of the jar of Alfredo sauce on top of noodles. Next, sprinkle 1 cup of shredded mozzarella cheese. Spread 1/3 of hamburger mixture on top.

  Layer noodles, Alfredo, mozzarella, hamburger mixture 2 more times. Top with 1 cup Italian blend cheese.

Cook on low for 3 1/2 hours. This WILL burn after 4, so watch closely!

Serve with a tossed salad and Mozzarella Stuffed Garlic Rolls.  (Coming up next!)

——————————————————————————————–

  Sooo, I may or may not have started the oven on fire while baking this rolls. 

  Apparently, you need to put the Spring form pan on to a baking sheet so the butter doesn’t drip down. 

Just a word to the wise, ok?  Use a baking sheet.

  Anyhow, bet you can’t tell from this photo, that the oven was on fire!  These rolls baked perfectly, and were to die for good. 

  I am oh-so proud to tell you, that I stood at my freezer surveying my options, and made the recipe up myself, based on a sweet monkey bread recipe I make sometimes for breakfast! 

Just look at that Cheesy goodness!

Come on now, doesn’t that make up for the oven fire? 

Just a little?  🙂

Yup, thought so!

  Say Hello to a little bit of Ooey Gooey Cheesy Heaven!

Mozzarella Stuffed Garlic Rolls

{click for easy printable} 

Ingredients

• 16 whole Rhodes Rolls (wheat Or White, Up To You)
• 1 tub Real Mini Mozzarella Balls Or 1 Large Mozzarella Ball Cut Into 1 Inch Pieces
• 1 stick Butter, Melted
• 1 teaspoon Garlic Powder
• ½ teaspoons Salt
• ½ teaspoons Dried Basil
• ½ teaspoons Dried Rosemary
• ½ teaspoons Onion Powder
• ¼ cups Herb And Garlic Goat Cheese Crumbles
• ¾ cups Grated Parmesan Cheese
• A Sprinkling Of Kosher Salt
• Dash Of Italian Seasoning

Allow Rhodes Rolls to sit on a flat surface until thawed, but still a bit cool. Stretch each circle and curl around mini mozzarella ball. Seal and smooth into a ball again. Repeat 15 more times.
Melt butter and add garlic powder, salt, basil, rosemary, and onion powder. Roll each ball into mixture, coating well.
Arrange rolls in a large 10 or 11 inch spring form pan, leaving room for rising, and scrape remaining butter and seasonings over the top of rolls. Sprinkle with parmesan cheese, goat cheese crumbles, kosher salt and Italian seasoning.
Cover with sprayed saran wrap loosely. Set in a warm place to rise for 2-2 1/2 hours or until doubled in size.
Remove saran wrap, and place spring form pan on a cookie sheet, and slide in to a preheated oven, 350* for 25 minutes, or until rolls are golden brown. Release collar on spring form pan before serving hot from the oven.

  Un-stinkin-believable!

Bon appetite!

~T

Slow Cooker Korean Beef Tacos with Sesame Slaw

I told you I was tired!  Did you all see this recipe got posted YESTERDAY morning?! Opps.  Guess you can consider that a sneak peek for today, the day I planned for this to be shared.  Sorry about that!

  So, it’s been a while since a “Keeper recipe” has had me SOO excited to share with you!  The flavors in these tacos are OUTTA THIS WORLD!  Add the Sesame Slaw to the top and…….

KAPOW! Party in your mouth!

adapted from Becca at Crumbs & Chaos

FOR THE KOREAN BEEF:

• 4 pounds Beef Roast
• ½ cups Brown Sugar
• ⅓ cups Soy Sauce
• 10 whole Cloves Of Garlic (yes, I Said 10, Its Good And Healthy For You!)
• ½ cups Onion, Chopped
• 1 piece Of Fresh Ginger, Peeled And Grated, About 1 Inch In Size
• 2 Tablespoons Rice Wine Vinegar
• 1 Tablespoon Sesame Oil
• 1 whole Jalapeno, Seeded And Carefully Chopped

FOR THE SESAME SLAW:

• 3 cups Coleslaw Mix (The Kind With Carrots In It)
• ½ cups Green Pepper, Finely Chopped
• ¼ cups Snipped Cilantro
• 3 Tablespoons Sesame Oil
• 2 Tablespoons White Vinegar
• 2 cloves Garlic, Pressed
• ½ teaspoons Salt
• ¼ teaspoons Pepper
• 12 Whole-wheat Tortillas

Place the first 9 ingredients in your slow cooker. Cover and cook on low for 9 hours. Shred and allow to sit in juices for the last 1-2 hours, leave lid off of slow cooker.
Before meat is done, combine in a medium bowl,coleslaw mix, chopped green pepper, cilantro, sesame oil, vinegar, garlic and seasonings. Allow to refrigerate for several hours before serving.
Serve shredded meat and slaw in a folded tortilla.

Dig in!  Y-U-M

~T

Creamy Italian Slow Cooker Chicken

This is comfort food at its finest! Easy to throw together and tastes like you worked all day on it!!!!

Ingredients

• 6 whole Bonless, Skinless Chicken Breast Halves
• 1 envelope Italian Dressing Mix (about 1 Oz. Packet)
• ¼ cups Water
• 1 package (8 Oz. Package) Cream Cheese, Softened
• 1 can (10 3/4 Oz. Can) Cream Of Chicken Soup
• 1 can (4 Oz. Can) Mushroom Stems And Pieces, Drained
• 1 pound Angel Hair Pasta

Rinse and pat dry the raw, thawed chicken. Place in a slow cooker. Combine salad dressing mix and water, pour over the chicken. Cover and cook on low for 3 hours.

In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer, or until chicken juices run clear.

Serve over cooked angel hair pasta. Tastes great with steamed fresh broccoli and garlic bread sticks!

Enjoy!  This one’s a family favorite!

~T

Happy Valentines Day! {And an Ode to My New Crockpot}

Ode To My New Crock Pot

You are red, which makes me happy

Writing poems makes me sappy.

Dale found you on the clearance shelf,

$10 on sale, a steal in itself!

When I was young, I’d have scoffed at you,

A CROCK POT for Valentines Day?

Hisssss!  Boo!

Now, that I am a Mommy and not so foolish,

I think a Crock Pot is quite cool-ish.

Romantic that my loved one thought of me,

Awesome he remembered I was missing thee.

Crocking is so much fun!

Loving you, Dale, for getting me one.

Our budget may not be extravagant this

Valentines Day,

That doesn’t matter, I’m here to say:

I love you in a very big way!

My lover, my soul mate, my very best friend,

Our love will be cookin’ to the very end.

I may not be a very good poet,

but I Love YOU & I want the world to know it!

————————————-

  Happy Valentines Day, to my Daley-poo!

Thanks for remembering I wanted a new Crock Pot! It’s the little things that mean so much!!!

Yours always,

~T  xoxo

P.S.  Dale says I need to get on here and tell you that he is also taking me out to dinner, so you don’t think he doesn’t know how to handle this whole Valentines Day romance thing! 🙂  Ohhh, and guess what?!  He gave me a card as usual, but this time, he wrote a WHOLE PAGE in it.  Dale is a man of few written words, so this was a very special treat, and it made me BAWL!!!!!!!!!!!!!!!

Happy Valentines Day, everyone!

from Dale, Tonya & 4 little Fergusons

{I told Avery to make a heart with her hands.  Sweet lil’ Peanut tried so hard!}

Bajio Chile Chicken Wraps

My easiest “Go To” supper is the Taco chicken you do in the crock pot:

6 frozen chicken breasts
3/4 cup water
1 packet of taco seasoning 

Cook on low 5 hours, shred chicken and cook on high lid off until liquid is absorbed. Serve on nachos, quesadillas, burritos, tacos, in a mexican casserole…you name it! 

  I thought these Bajio Chile Chicken Wraps sounded  like a fun change from that one, plus I was intrigued at the use of soda in it!  Check it out!! 

  BTW, we added roasted corn and sautéed red peppers to this dish and really vamped up the flavor!  I highly recommend it!

BAJIO CHILE CHICKEN WRAPS

• 4 whole Large Boneless, Skinless Chicken Breasts
• ½ cups Salsa
• ½ cups Brown Sugar (we’ll Do Less Next Time, Plenty Sweet)
• 4 ounces, weight Can Green Chiles
• ½ can Of Sprite Or 7Up
• Fixin’s Of Your Choice: Roasted Corn, Peppers, Tomatoes, Black Beans, Mexican Rice, Guacamole, Pico, Salsa

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Shred chicken with 2 forks, allow to cook 1 more hour. Juices should cook into the meat, but if they don’t, thicken with a little cornstarch mixed in water.

Here is how we did the roasted corn and red peppers, so simple but changes the flavor SO much:

Drain a can of corn, thinly slice some red pepper and saute them in olive oil until golden brown…Season with kosher salt.  

We served this on whole wheat tortillas with lettuce, cheese, the above mentioned roasted corn & red peppers, cilantro, guacamole, and southwest sour cream.  You really can add whatever you want!
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
 Easy peasy!  On to Brownies.  Well, Brownie POINTS that is…..

Look what the dashing Mr. Ferguson just brought in from out back. 

What a sweetie pie!

Mmm, did someone say pie?!

~T

This post linked to:
Full Plate Thursday

Gooseberry Patch

This Chick Cooks

Wonka Wednesday

Made It On Monday

 

Sweet Pulled Pork Tacos with Avocado Cream Sauce

Recipe adapted from Laughter and Latte’s

Original Recipe Credit: The Meal Planner

If you like the fresh taste of cilantro, this is the dinner for you! Fresh, easy and oh-so delicious!

Ingredients

Sweet Pulled Pork:

• 3 pounds Pork Shoulder Roast (or Loin Roast Is Fine, Just Pricer)
• 2 cups Of Your Favorite Salsa (you Decide The Heat)
• 4 ounces, weight Canned Green Chilies
• ¼ cups Packed Brown Sugar
• 15 ounces, weight Black Beans, Rinsed And Drained

Avocado Cream Sauce:

• 4 whole Green Onions, Sliced
• 2 whole Avocados
• 2 Tablespoons Sour Cream
• 4 Tablespoons Lime Juice
• ¼ cups Snipped Cilantro
• 4 cloves Minced Garlic
• 1 teaspoon Kosher Salt

TOPPINGS:

• Shredded Lettuce
• 4 whole Green Onions, Sliced
• Stand And Stuff Taco Shells

Preparation Instructions

In the bottom of a large crock pot, mix salsa, green chilies, brown sugar and black beans. Add the pork roasted (salted with Kosher salt) and cook on low for 6-8 ours or high for 4-6. Take the meat out of the crockpot and shred with 2 forks. Return to pot and mix with sauce and beans. Leave lid off as you continue making supper to cook away some of the juices.
To make the avocado cream sauce, slice green onions, mash 2 avocado, add lime, sour cream, snipped cilantro, garlic and salt.
To serve:
Scoop sweet pork into baked hard shell. Top with a dollop of avocado cream sauce and shredded lettuce and green onions.
Serve with cherry tomatoes on the side.
Dig in to these fresh, easy, DELICIOUS tacos! YUM!

*My only complaint was that if I made 2 tacos at the same time, my second got the shell soggy while it waited. Just an FYI, not a deal breaker!

Your gonna want to make this one!!!!!

~T

This post linked to:

The Lady Behind the Curtain

Gooseberry Patch Recipe Round Up

Lark’s Country Heart Made It On Monday

Tasty Tuesday

Wonka Wednesday

This Chick Cooks

Miz Helen’s Country Cottage

Easter Recipes

  There are certain foods that come to mind when I think of Easter.  The obvious, HAM, which by the way, is best cooked in the crock pot on low all day with a can of coke. No kidding! Best ham I’ve ever had. 

Mini recipe:

5 lb. Cooks bone-in butt-cutt ham (needs to be bone in for this to work properly)

1 can coke

Shove ham in your crock pot, or cut to fit, whatever floats your boat.  Pour Coke over ham, shut the lid and 8 hours later, its carmalized to be the best darn ham you’ve ever tasted. I’m not kidding! I hate Coke so I had some serious doubts, but it’s easy and delish!

That was a bunny trail (ha ha, get it?) so on to the other Easter recipes I actually got on here to share with you:

Green Bean Haystacks, so unique and so yummy!

This is taken before they were cooked because I, of course, failed to take an after, but they were beautiful and delicious! Trust me!

Green Bean Haystacks

1 pound Bacon, Cut In Half

2 bags (16 Oz. Bag) Whole Green Beans, Thawed

½ cups Butter

1/2 teaspoons Garlic Powder

½ cups Brown Sugar

1/2 teaspoons Black Pepper

Prep early in the day: thaw bacon, cook slightly, pull from pan while still soft. Bundle 10-12 green beans together and wrap with half a slice of bacon. Lay side-to-side in a 9×13 pan with bacon ends down. Place butter, garlic powder, brown sugar and black pepper in a saucepan and heat on low until sugar dissolves. Pour over bean stacks. Refrigerate for 4-6 hours.

Bake at 350ºF for 25-30 minutes.

AMAAAZING! And so pretty too!

————————————————————————————————–

  These cookies have become an Easter tradition at our house.  I love the Bible verses associated with each step, and the kids love to help make these!!!  The end result is a meaningful Easter story and a yummy snack (breakfast treat?) for the next day.

RESURRECTION COOKIES

*Plan ahead, this recipe sits over-night.

1 cup whole pecans

1 teaspoon vinegar

3 egg whites

pinch salt

1 cup sugar

ziplock bag

wooden spoon or a wooden meat hammer

Masking tape

Bible

Important:  Preheat oven to 350*F before starting. 

Place pecans in 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 a 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 John 3:16 & Psalm 34:8

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 and go to bed. Acknowledge that the kids are feeling  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

The next morning, open the oven and give everyone a cookie.

Take a bite, the cookies are hollow!

Note: this year our cookies were not done, still chewy and soft inside, so we just baked them a bit longer at 350* this morning.

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

  What are some Easter traditions in your family?

~T

This post linked to EVERYDAY SISTERS.