Resurrection Cookies

My cousin recently sent me the recipe for these cookies and I was immediately inspired to make them this year with my boys! Although the magnitude of Christ's sacrifice on the Cross extends exponentially beyond just baking these simple cookies, it still is a practical way to help teach our children about the Truth and focus behind Easter Sunday, Christ's death and resurrection! And while we understand that it is only God who can call us to His saving grace, we also know that he uses means. In the words of Noel Piper in her book, Treasuring God In Our Traditions, "He uses God-centered traditions and Bible-saturated family patterns and grace-laden heirlooms. Only God can give our children a taste for the sweetness of God. Only God can awaken them to his worth. But year in and year out there are traditions that show them: God is our Treasure. "

INGREDIENTS:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
Pinch of salt
1 cup sugar
Ziploc bag
Wooden spoon
Tape
Bible

DIRECTIONS:

Preheat oven to 300 degrees (this is important-don't wait until you're half done). Place pecans in ziploc bag and let children beat them with a 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. of vinegar into mixing bowl. Explain that when Jesus was thirty 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 cup sugar. Explain the sweetest part of the story is that Jesus died because He loves us and He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16

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 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 and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 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 Matthew 28:1-9

Pray together as a family thanking God for the perfect Lamb

Slow Cooker Sweet and Spicy Pork with Bok Choy

Another Real Simple recipe but this one is for your crock pot. Make sure you avoid getting carried away with the chile garlic sauce, like I did, otherwise your dinner will be too spicy to eat!

INGREDIENTS:

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket. I would suggest maybe a 1/2 tablespoon if you are feeding children or if you don't like spicy food. This stuff is NO JOKE!)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (I used a couple shakes of cinnamon, clove and seasoned pepper)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces (I used thick cut pork chops. A lean beef, like sirloin, could be substituted, as well.)
1 cup long-grain white/brown rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

DIRECTIONS:

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

See the original recipe here!

Pork Meatballs with Sauteed Chard

I love the magazine, Real Simple. It's absolutely full of practical tips for all things home making/keeping. I have to say, though, their recipes are my favorite part! Not only do most of them contain just a few ingredients but they come together quickly and they taste great!! Recently, my sister suggested this recipe to me and while I was a little leery of the combination, I put on my big girl pants and made it. Needless to say, she was right and it was very good. So here I am, passing it on in case you want to put on your big girl/boy pants and try it too :)

INGREDIENTS:

• 1 1/4 pounds ground pork (ground turkey could easily be substituted)
• 1/4 cup pine nuts (expensive but worth it!)
  
• 1/4 cup currants or chopped raisins
• 1/4 teaspoon ground cinnamon
• kosher salt and black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, thinly sliced
• 2 bunches Swiss chard, leaves cut into 2-inch strips (about 12 cups)
• 1 small baguette, sliced

DIRECTIONS:

1. Heat broiler. In a large bowl, combine the pork, pine nuts, currants, cinnamon, 1 teaspoon salt, and 1⁄4 teaspoon pepper. Form the mixture into 20 walnut-size meatballs and place on a foil-lined baking sheet. Broil, turning once, until cooked through, 6 to 8 minutes.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Cook the garlic, stirring, until golden, 1 to 2 minutes. Add the chard, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and cook, tossing, until wilted. Serve with the meatballs and bread.

NOTE: I had to ask the butcher at Sunflower to grind up some pork for me. I could not find it at any of the stores I frequent. Not sure if this is a common problem or not!

See original recipe here!

Carrot Apple Sauce

This recipe is exactly what it sounds like, carrots blended into applesauce! My boys love it too! Tricky mommy!

INGREDIENTS:
Large handful of raw baby carrots (or regular-just peel and cut to fit in food processor)
1-2 cups of unsweetened applesauce
Cinnamon (optional)

DIRECTIONS:
Puree raw carrots in food processor taking care to scrape down sides of bowl. Add 1 cup applesauce and mix. Taste and add additional applesauce if desired! Serve with cinnamon.

Note: I like to make double or triple the recipe and just keep it in the refrigerator. It's a quick and easy way to add a vegetable to any meal and it keeps forever!

Rice and Chicken Sausage

I didn't know what to call this dish, so I just went with the main ingredients :-) The previous post reminded me of this recipe and though I'm sure the end taste is pretty different the dishes both have the same idea- rice, veggies, and meat all in the same bowl!! This is an easy, tasty dinner that is really healthy! I think the original recipe (that I couldn't find) actually came from an 'Eat Clean Diet' cookbook! Plan on about an hour to get the finished product, but the prep is really easy!

Makes about 4 servings

Ingredients:

Olive Oil

1/2 Red Bell Pepper- diced

1/2 Small Yellow Onion- diced

1 tsp Smoked Paprika

Salt

Pepper

2 Cloves Garlic-grated

1 TBS Fresh Parsley- chopped

1 Cup Brown Rice

3 Cups Chicken Broth

1 Package (4 links) Chicken Sausage (we use Trader Joe’s-Garlic Herb Chicken Sausage) diced

1/2 cup frozen peas

1/2 cup frozen corn

Directions: Heat about a tablespoon of Olive Oil in a large saucepan over med-high heat, add diced bell pepper, diced onion, smoked paprika and salt and pepper and cook until veggies are tender. While these things are cooking make a paste with the grated garlic and the chopped parsley on your cutting board. When veggies are done add the paste along with the rice and saute until mixed and slightly toasted. Add the chicken broth, bring to a boil and then lower to a simmer, cover and cook until broth is mostly absorbed (about 40-60 minutes). In a separate skillet brown your chicken sausage. When water is mostly absorbed in the rice mixture add the frozen veggies, sausage and salt to taste. Though the broth will be absorbed by the end of the cooking process the rice texture is pretty sticky. At this point I take the lid off and crank the heat to get the bottom rice a little crispy, then scoop up a big bowl and enjoy!

Easy Peasy Jambalaya

My mother in law is an amazing cook! Part of what makes her a great cook is that her skills aren't just limited to the company worthy recipes either. Now don't get me wrong, she can crank out handmade raviolis or a roast and gravy without blinking an eye! But she also can do what in my opinion makes the BEST type of cook. She can improvise! I guess years of impromptu dinner guests will do that to a woman!

Here's one of her recipes that she likes to make on grocery shopping day. You know, the day where you get home, unload the groceries, and realize it's 4:30? It comes together quickly and with minimal mess and once assembled, cooks itself!

INGREDIENTS:
2 bell peppers (1 red, 1 green)
1 package kielbasa (We like Boar's Head)
2 packages Zataran's Jambalaya Mix
2 tbsp. olive oil (plus more for rice mix)

DIRECTIONS:

Over medium heat, saute diced bell peppers in 1 tbsp. of oil. Once soft remove from pan. Add additional tbsp. of oil and saute slices of kielbasa until brown on both sides. Add peppers and rice mixture and continue preparing according to the package directions. Serves 4-6.

Perfect Carne Adovada

As close to Golden Pride's Carne Adovada as can be! A new favorite in our house!

INGREDIENTS:
3 tbsp. vegetable oil
1 1/2 lbs. pork loin, butt or chops, cut in 3/4-inch cubes
1 c. diced onion
1 T. minced garlic
3 c. chicken broth or water
1 t. ground coriander seed or cumin
1 t. dried Mexican oregano
1 t. chile flakes
1 16 oz. container Bueno Chimayo red chile, mild or medium
1 T. honey
1 T. Sherry vinegar or red wine vinegar
salt to taste

DIRECTIONS:
Preheat the oven to 350°.

Heat the oil in a large skillet and brown pork. Set the pork aside. Add the onion to skillet and sauté until golden. Add the garlic and sauté for 1 minute. Deglaze the skillet with 1 c. of the chicken broth, loosening the browned bits with a spoon.

Place the coriander, oregano, chile flakes, red chile, honey, vinegar and salt in the workbowl of a food processor. Add the cooked onions, garlic and broth from the skillet and 1 more c. of chicken broth. Process until the mixture is thoroughly combined.

Place the browned pork, the chile marinade and the remaining 1 c. chicken broth in an ovenproof pot or dish, stir to combine well, and cook for 1 hour or until the pork is tender. Serve with warm tortillas.

See the original recipe here!