26 March 2009

Easter Challenge - "tomb rolls"

The recipe that we use every Easter ... Kiddo calls them tomb rolls. I have no idea what the original title of them was, got them out of a book when she was 1 or 2 ...

Regular sized marshmallows (not mini)
Frozen Rhodes rolls
melted butter or margarine
cinnamon sugar

Prep these the night before Easter! Defrost the rolls per package directions. Spray a 9 x 13 pan with nonstick cooking spray. Flatten a roll to about a 4-inch disk and put a marshmallow in the middle. Fold the roll up around the marshmallow, sealing all edges. Put seam side down in pan. Do the same for as many rolls as you want (we usually do 2 dozen in two pans). Cover the pan with foil and put in the fridge overnight. In the morning, turn the oven on to 350 degrees. Brush with melted margarine and sprinkle with cinnamon sugar, then bake for 15-20 minutes, until golden brown.

They will be hollow inside (like Christ's tomb was empty on Easter morning) and sticky on the bottom. They are best served hot.

Lettuce Roll-ups

Okay, so I made up the name of this concoction. Though I think I have seen similar ideas to this, I just did this on the fly the other day and thought that I would share.

What I did was to make some tuna salad and instead of putting it in between two pieces of bread I put a bit on one end of a piece of iceberg lettuce, and then rolled it up. It is a great alternative if you can't use bread.

I personally am starting to try to wean myself off of so much bread, because some days it just makes me feel yucky. No fun.

08 March 2009

Baked Carrots

This recipe is so simple it's ridiculous, but it tastes and looks like gourmet. The carrots come out soft, crunchy at the edges, and almost more like a sweet potato. Enjoy!
bag of fresh carrots
olive oil

Clean the carrots and cut into diagonal slices (I suppose disks would work too, but since this recipe cooks up so much I haven't tried it yet). Toss in a bowl with enough olive oil, salt, and pepper to coat. Cook at 350 degrees about 1 hour, or until the carrots are soft.

02 March 2009

Carrot Muffins

These muffins are yummy (like eating carrot cake) and healthy. I put them in mini-muffin pans and the kids gobble them up..

1 8oz can crushed pineapple

2 cups flour

2 cups sugar

1tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon

2 eggs

1 egg white

½ cup oil

2 tsp vanilla

2 cups shredded carrot

½ cup applesauce

Heat oven to 350. Drain pineapple and reserve juice. Whisk dry ingredients. Then add eggs, egg white, oil, vanilla, and pineapple juice. Beat on medium speed until well blended. Then add pineapple, carrots, and applesauce. Bake in muffin pans until done.