Spinach, Bacon, and Apple Salad

5 slices bacon

1/4 cups sliced almonds

8 cups spinach, rinsed, stemmed and torn into pieces

1 Red Delicious apple, unpeeled, cored and chopped

3 green onions, sliced

Dressing:

1/4 cup vegetable oil

3 tablespoons red wine vinegar

1 teaspoon sugar

1/2 teaspoon prepared mustard

salt & freshly ground black pepper to taste

In a lidded jar, combine all dressing ingredients. Shake well and refrigerate.

In a skillet, cook bacon until crisp. Drain on paper towel; crumble. In the same skillet, cook almonds in 1 tablespoon bacon grease. Shake over high heat until almonds are browned. In large salad bowl, combine spinach with bacon, almonds, apples, and onions. Toss with dressing.

Makes 6-8 servings. (from Creme de Colorado Cookbook)

Easter Tomb Rolls

Make or buy bread dough (the frozen kind is fine — let it thaw first.) On Saturday night, let the children wrap a piece of bread dough around a large marshmallow. Put them on a cookie sheet in the oven and tape it shut (signifying sealing the empty tomb) and leave them there overnight. The next morning take them out and preheat the oven. Bake the rolls, and when they are done let the children open them. The marshmallow will be gone! The little “tombs” will be empty and hollow. Enjoy the rolls with breakfast; they will have a sweet taste to them.

Easter Story Cookies

1 cup whole pecans
1 tsp vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggy
wooden spoon
tape
Bible

Preheat oven to 300 degrees (this is important, don’t wait till you’re half done with the recipe!)

Place pecans in zipper baggy 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 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 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 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 Psalm 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 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.

Now, this is a story with a happy ending. Which is, in fact, not an ending at all. But a beginning.

Ranch Chicken Salad

1 bag popcorn chicken
1 package powdered ranch dressing mix (1 cup milk 1 cup mayonnaise)

romaine lettuce
iceberg lettuce
baby spinach
tomato
cucumber
carrot
green pepper
red pepper
yellow pepper
olives
any other vegetables you love
shredded cheddar cheese
croûtons
bacon bits

Mix Ranch dressing according to package and refrigerate.
Wash and chop all vegetables.
Combine in bowl.
Cook chicken in oven, until crispy.

On each plate, serve salad and top with chicken, bacon bits, cheese, croûtons and ranch dressing.

Empanadas

1 batch of Flour Tortillas uncooked.
1-2 lbs ground beef
1 Tbsp onion flakes
salt and pepper to taste
Saute beef with onion, salt and pepper until cooked through
Add:
6-8 oz La Victoria Medium Salsa
Meat should be moist but not soggy
1 can corn, drained

2 cups cheddar jack cheese, shredded

Roll tortilla dough as if making a tortilla, but slightly thicker. On one side, place a scoop of meat and top with cheese. Fold dough over, making a turnover. Press sides together with fingers or a fork. Repeat until meat is gone. Place empanadas on a greased baking tray.

Bake at 400 degrees for 12 minutes, or until brown and crispy. Serve with catsup or green salsa.

*I rarely measure the meat and cheese, so these amounts may not be correct. You might need to make more dough part way through.

Carrot Cake

Cake:

2 cups sugar
1/2 cup applesauce
1/2 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots

Mix sugar, applesauce, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured pan (sheet cake, 9 x 13) and bake at 350 degrees until done, 25 to 50 minutes, depending on the pan you use. Toothpick inserted in center should come out clean. Cake should not jiggle in pan. Cool completely.

Icing:
1 stick (1/4 pound) regular butter, softened
1 package (8 ounce) cream cheese
1 pound powdered sugar
1 tablespoon vanilla

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend. Spread on cooled carrot cake.

Baked French Toast

1 loaf french bread

8 large eggs
2 cups half and half
1 cup milk (I use skim because I enjoy irony)
2 tbs. sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of salt
Praline topping (recipe below)
Maple syrup (I prefer Aunt Jemima, but if you have your own maple tree or something go for it, Laura Ingalls)

Slice bread in 20 pieces. Arrange in a greased 9 x 13 pan in two layers*. Combine other ingredients until bubbly. Pour over bread. Cover with foil and refrigerate overnight.

Preheat oven to 350. (the next morning, not the night before because that would be a fire hazard)

Spread praline topping over the whole thing and bake 40 minutes. Serve with warm, maple syrup.

Praline Topping

2 sticks butter
1 cup light brown sugar
2 tbs. light corn syrup
1/2 tsp. cinnamon
1/2 tsp. nutmeg

*The two layers of bread is kind of important. If you only do one layer of bread, it gets too soggy on the bottom.