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Friday, February 20, 2015

Reeses Peanut Butter Bars

1 cup butter melted
18  graham crackers, crumbled
2 1/4 cup  powdered sugar
1 1/2 cup + 4 Tbls. creamy peanut butter
2 1/4 cup semi-sweet chocolate chips

Line a 9x13 baking pan with aluminum foil. Set aside.
In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in the 1 1/2 cup of peanut butter. Spread into prepared baking pan.
In a small bowl, microwave 4 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrigerator.

Sunday, February 15, 2015

Lava Cake

1/2 cup butteR
6 oz. semi-sweet baking chocolate
1 cup + 2 Tablespoons powdered sugar
2 whole eggs
2 egg yolks
6 Tablespoons flour


Preheat oven to 425 degrees. Place butter and baking chocolate into a large microwave-safe bowl then microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are smooth. Add 1 cup powdered sugar then stir until smooth. Add eggs and egg yolks then stir until smooth. Add flour then stir until just combined.
Spray 4 custard cups very well with non-stick spray then place onto a baking sheet. Pour chocolate batter evenly into cups then bake for 12 minutes, or until the sides are set but center is still soft. Let cool for 2 minutes. Dust with powdered sugar

Sunday, January 25, 2015

Twice Baked Potatoes

Monday, September 8, 2014

Gooma's White & Fry Bread

1 stick butter
4 C. water
2 Tbls. sea salt
1/2 C. powdered milk
1/2 C. sugar

1/2 C. warm tap water
3 Tbls. yeast, mounded
1 Tbls. sugar
12 - 12 1/2 C. flour

In microwave glass bowl, put 1 stick of butter, 4 c. water, salt, powdered milk and 1/2 c. sugar.  Stir, and microwave for 3 minutes.

In separate small bowl add 1/2 c. warm tap water, yeast and 1 Tbls. sugar.  Stir, let activate for a few minutes.

Pour hot liquid from microwave into Bosch.  Add 4 C. flour, turn  on and stir for about a  minute. Slowly add 3 More cups of flour, mix, and than add activated yeast mixture.  On level 2 stir for about 4 minutes.  Add 5- 5 1/2 cups more flour.  Stir 4 more minutes on level 3.

Pour dough into sprayed bowl.  Let rise punch down,If making bread put into 4 greased pans,  let rise again. Bake at 375* for about 25 minutes or til sounds hollow when tapped.  If making fry dough, punch down, let rise again, take small flat pieces and fry in hot oil - serve with butter, jelly, and powdered sugar.

Wednesday, May 7, 2014

Crispy Cheddar Chicken

Crispy Cheddar Chicken

2lbs chicken tenders or 4 large chicken breasts
2sleeves Ritz crackers
¼teaspoons salt
teaspoon pepper
½cup whole milk
3cups cheddar cheese, grated
1teaspoon dried parsley
110 ounce can cream of chicken soup. 
2tablespoon sour cream
2tablespoon butter
Crush crackers. Cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with Pam and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400* 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Super Stickey Monkey Bread

2 Cans buttermilk biscuits
1 cup sugar
4 Tbls. cinnamon
2 sticks butter
3/4 cup brown sugar

Heat oven to 350 degrees.  Spray a bunt cake pan with Pam.  Open up the biscuits and cut each into 8 pieces.  Mix sugar and cinnamon and coat each piece of biscuit in the cinnamon sugar, place in bunt pan.  Over medium heat and using a whisk, stir butter and brown sugar til blended.  pour over the biscuits and bale for 35-40 minutes.  Turn over onto a plate and enjoy.

Rhubarb Cake

Rhubarb Cake Recipe
Recipe can be found at :
1 C. Milk
1 Tbsp. Vinegar
1 1/2 c. Brown Sugar
1/2 C. butter
1 egg
1 tsp. baking soda
2 C. flour
1 tsp. vanilla
2 C. raw rhubarb

1/2 c. sugar
1 tsp. cinnamon

 First, mix milk with vinegar and set aside.
 Next, blend brown sugar, butter and egg.
 Add and stir baking soda into the milk/vinegar mixture.
 Pour milk mixture into the brown sugar, butter and egg mix and blend.
 Next, add flour and vanilla and mix well.
 Then add the Rhubarb chunks.
 Pour batter into well-greased 9x13 pan.
 Mix up the topping ingredients and sprinkle on top of the cake batter.
 Bake at 325 degrees for 50-60 minutes. The cake should be set in the center. Enjoy! This is a very moist Rhubarb Cake recipe.

Rhubarb Dump Cake

Photo: Rhubarb Dump Cake 
More like a crisp than a cake, but it doesn't get much easier or yummier than this!

Rhubarb Dump Cake

1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350 degrees.  Grease a 9x13 inch baking dish.  Spread the rhubarb evenly in the bottom of the baking dish.  Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix.  Pour the water and melted butter over the top.  Do not stir.  Bake for 45 minutes or until the rhubarb is tender. 


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1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender. 

Easy Oven Peach Cobbler

2 - 29 ounce cans peaches, WITH juice
1/2 cup sugar
3 Tbls. cinnamon
1 Box Yellow cake mix
1 stick butter, melted

Pre-heat oven to 375*.  Dump peaches into the bottom of a 9 * 13 cake pan, mix with sugar and cinnamon.  Sprinkle cake mix ontop of peaches, pat down with hands.  Melt butter and pour over the top of the cake mix, do not mix in.  Bake in oven for 40 minutes or til bubbly and golden.  We like to serve warm (or cold) with whipped cream or vanilla icecream.

Saturday, December 14, 2013

Moms Marvelous Macaroni and Cheese

1 pound elbow macaroni
1 Tbls. olive oil
1 stick of butter
3 C. shredded cheddar
1 1/2 C. shredded mozzarella or Monterrey jack
2 C. whole milk
2 eggs
1/2 tsp. season salt
1/2 tsp. pepper
3/4 tsp. salt

2 Tubes Ritz crackers
1 stick margarine, melted

Preheat oven to 350*. Spray a 15*10 inch pan with Pam .Boil macaroni water with oil for 12 minutes.  Drain and pour into pan.  Melt butter in microwave bowl, dump over noodles, stir.  Add cheeses, milk, eggs, salt and pepper, stir.  crush crackers in a large Ziploc, add melted butter, sprinkle over top of macaroni.  Bake til bubbly, about 40 minutes.
I often add 1/2 pound of cubed ham to this 

Salted Pretzel Toffee

3 Cups salted mini pretzels, chopped
1 C. salted butter
1 C. white sugar
2 Tbls. water
1/8 tsp. salt
2 tsp. vanilla
8 oz. semi sweet chocolate chips
1/2 C. pecans or walnuts, chopped

Line a 15*10 inch pan with parchment paper.  line the bottom of the pan with pretzels in an even layer.  Cook the butter, sugar, water and salt over medium heat until the temperature reaches 305*, this takes about 10 minutes. stirring frequently.  Stir in the vanilla, and pour the mixture over the pretzels.  spreading evenly and quickly as it hardens quick.  Immediately layer chocolate chips on top.  and let sit for a few minutes.  When melty, spread evenly over toffee.   Top with nuts or sprinkles.  Cool completely, I place it in the fridge for about a half hour.  using a sharp knife cut into chunks.

Saturday, November 16, 2013

Easy Creamy Chicken Curry

4 Tbls. Olive oil (split)
1/2 large onion,diced
2 stalks celery,diced
3 large chicken breasts, cubed
1 can cr of chic soup
1 can coconut milk
1 cup milk
1/2 tsp. cayenne pepper
3 Tbls. Curry
1/2 tsp. Pepper
Salt to taste

in a skillet heat 2 Tbls.olive oil and add onion and celery, cook till soft, remove from pan.  Add another 2 tablespoons of olive oil cook chicken still no longer pink.add remaining ingredients and heat for about 10 minutes the longer this sits the better it will taste. We serve this over sticky rice.

Tuesday, September 3, 2013

Sweet Moist Cornbread

So I have been kind of on a cornbread kick lately, I loved the Marie Calendar mix from costco, it's so moist and sweet, just the way I like it.  I ran out and wanted more cornbread so I searched for the perfect homemade replacement.  This recipe is just as good, it comes out delicious and meets all my perfect cornbread criteria!

1 Cup White Cornmeal (next time I will try 2 cups cornmeal to 2 cups flour)
3 Cups flour
1 1/4 Cup Sugar
2 Tbls. Baking Powder
1 tsp. salt
2/3 Cup Vegetable oil
1/3 Cup Butter, melted
2 Tbls. Honey
4 eggs
2 1/2 Cups Buttermilk (milk with 2 tsp. lemonjuice added)

Preheat oven to 350*.  Butter a 9 * 13 pan well.  Mix milk, eggs, honey, butter, and vegetabl oil in medium bowl.  In large bowl sift together cornmeal, flour, sugar, powder and salt.  Wisk together the moist and dry ingredients and pour into pan.  Bake for 45 minutes.  Serve warm with butter and honey, um um good!

Sunday, September 1, 2013

Coconut Curry Chicken

3 Tbls. Vegetable oil
2 Tbls. Curry powder
1/2 tsp. Red Pepper powder
1 tsp. Ginger
1/2 Onion, diced
2 lbs. Chicken, cubed
1 14oz can Diced tomatoes
1 8oz. can tomato sauce
1/4 tsp. coconut extract
1 14oz. can Coconut Milk
3 Tbls. sugar
1 tsp. salt
1/2 tsp. pepper

Heat oil, add curry, red pepper and ginger cook for 2 minutes.  Add onion and cook til tender.  Add chicken into the curry oil and cook til no longer pink about 7-9 minutes, a little more oil may be needed.  Add remaining ingredients and simmer on medium heat for about 20-30 minutes.  Serve over rice.

Monday, August 26, 2013

Best Streusel Muffins!

These muffins are divine, the muffin itself is just perfect, not too flaky a little more dense, and the taste is out of this world, when licking the bowl (shhh, don't tell my kids) it almost has the flavor of cookie dough its that good, I mean really, who licks muffin batter?  I DO!   We Love these warm right from the oven!  Use the base muffin recipe for whatever muffin you want, we prefer blueberry or apple.

Base Muffins:
1 1/4 cup sugar
2 large eggs
4 Tbls melted butter
1/4 cup vegetable oil
1 cup buttermilk (or 1 cup + 1 tsp. lemon juice, let rest for about 5 minutes)
2 tsp. vanilla
2 1/2 Cup flour
2 1/2 tsp. baking powder
1 tsp. salt

2 cups blueberries
2-3 apples peeled, diced small + 2 tsp. cinnamon

Streusel topping:
3 Tbls. sugar
4 Tbls. Brown sugar
2/3 cup. flour
5 Tbs. melted butter
1 tsp. lemon juice

Preheat oven to 425 degrees.  Spray 24 muffin tins, or line with liners.  In a large bowl wisk together sugar and eggs.  Add in oil and butter.  Whisk in buttermilk and vanilla.  Add flour, baking powder and salt, and blend.  Fold in berries or fruit.

Make Streusel topping by combining all the ingredients.  sprinkle over muffins and Bake for 16-18 minutes.  Makes 20-24 standard muffins.

Saturday, August 17, 2013

Fudge Brownie Pie

3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted OR MARGERINE
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Tuesday, July 2, 2013

Lava Cake

5 Tbls real butter
1 oz unsweetened chocolate
2.5 oz. semi sweet chocolate chips

2 large eggs
1 large egg yolk
5 Tbls. sugar
3 Tbls. flour
2 tsp. cocoa powder
pinch of salt
powdered sugar

Melt the butter and chocolates in a small bowl in microwave til melted, about 1- 1 1/2  minutes.  Whisk together the eggs and sugar in a medium bowl for 2-3 minutes or til mixture turns light yellow in color and sugar is dissolved.  Using a whisk slowly stir in chocolate mixture into the eggs until combined.  Add flour, cocoa, and salt.  Spoon into 4 5 oz. ramekins.

Preheat oven to 425*.  Place ramekins in a 9*13 inch glass pan and ad water until it is halfway up the sides.  Bake for 15 minutes.  Dust with powdered sugar and serve warm.
My inspiration for this recipe came from, I have altered the recipe to my liking.

Friday, June 28, 2013

Strawberry Rhubarb Crisp

5 Stocks of Rhubarb, chopped
1 lb. frozen strawberries
3/4 C. Sugar
3 Tbls. flour

1 C. rolled oats
1 C. brown sugar
1/2 C. coconut
1/2 C. flour
1/2 C. margarine
1/2 tsp. cinnamon

Prepare rhubarb by slicing into 1/2 inch slices.  cook srawberries in microwave til half dethawed, about 4 minutes.  place both into a 9 * 13 pan.  Sprinkle with sugar and flour and stir in.  For topping combine remaining ingredients, and sprinkle over the top of fruit.  Bake in a 375* oven for 35-40 minutes.

Tuesday, June 4, 2013

Cowboy Cookies

1 1/2 C. salted butter, softened
1 1/2 C. Brown Sugar, packed
1 1/2 C. Sugar
3 Eggs
1 Tbls. Vanilla

3 C. Flour
1 Tbls. baking powder
1 Tbls. baking soda
1 Tbls. Cinnamon

3 C. chocolate chips
2 1/2 C. old Fashioned oats
2 C. coconut
2 C. Walnuts OR Pecans

Preheat oven to 350*. Blend sugars, butter til creamy.  Add eggs and vanilla and blend.  Place, flour powder, soda and cinnamon in bowl with creamed sugars and blend on high til mixed.  Next stir in chocolate chips, oats, coconut and nuts.  Drop 1/4 cup of dough for large cookies, or Tablespoon drops for smaller cookies onto sprayed cookie sheets.  Bake for 9-10 minutes.  (13-15 for larger cookies)  Let cool on trays for 2-3 minutes move to cooling racks.
This recipe comes from under the  title Laura Bush's cowboy cookies.

Cinnamon Sugar and Spice Muffins

4 cups flour
2 Tbls baking powder
1 tsp. baking soda
1 tsp.salt
3 tsp. cinnamon
4 large eggs
2 cups sour cream (or vanilla yogurt)
1 3/4 cup brown sugar
8 Tbls. oil
2 tsp. vanilla

1 stick of margarine or butter
1/2 C. sugar
2-3 tsp. cinnamon

Preheat oven to 400*.  spray 24 muffin cups.
In large bowl Mix flour, baking powder, soda, salt and cinnamon.
In medium bowl mix eggs, sour cream, sugar, oil and vanilla.  Add to flour mixture and mix until moistened, avoid over mixing.  Pour into muffin cups and bake for 12-15 minutes.  For topping melt butter in a small bowl (just big enough for the muffin top), and mix cinnamon and sugar in a separate small bowl.  Remove muffins from oven, dip tops into the butter and than roll in the cinnamon sugar mix. Enjoy.
This is a wonderful recipe for breakfast or anytime.  This Recipe can be easily halved.
A similar recipe can be found on 

Monday, May 13, 2013

Lemon Brownies

2 sticks butter or margarine
1 and 1/2 C. Sugar
4 eggs
1/4 C plus 2 Tbls. Lemon Juice
1/2 tsp. salt
1 and 1/2 C. Flour

1 and 1/2 C. powdered sugar
3 Tb. lemon juice

1. Preheat oven to 350* Lightly spray a 9*13 pan
2. Beat together with a mixer the butter and sugar until fluffy.  Beat in  the eggs, one at a time into the sugar mixture.  Add the lemon juice and salt.  Beat until combined.  Add the flour and mix until combined.
3.Spread the batter evenly into the pan and bake for 25-28 minutes.  Cool completely.
4. Make glaze and spread over brownies.

Thursday, April 25, 2013

Broccoli Cheese Soup

1/2 onion finely diced
1 lb. frozen broccoli
1 stick butter
2/3 c. flour
1 jar cheese whiz
1 1/2 c. shredded cheddar
2 c. cream or half and half
4-5 c. milk
salt and pepper to taste
garlic powder to taste

1. steam the broccoli in microwave with a small amount of water for 8 minutes. Meanwhile, in a stockpot saute onion in butter til soft. Once sauteed add flour to butter stirring to form a roux. Quickly add the milk and stir until thickened. Add cream, broccoli, cheese whiz and cheddar cheese stirring til melted.  Add salt, pepper and garlic salt to taste and more milk until you achieve your desired consistency.

Recipe from 

Bread Bowls

2 Cups + 4 Tbls Warm Water
5 1/2 tsp active dry yeast
1/2 C. butter, melted
2 Tbls sugar
3 tsp. salt
6 1/2 C. flour

Using a Bosch  add warm water and sprinkle in yeast. Let dissolve for a few minutes until yeast becomes foamy.  Add melted butter, sugar, and salt and mix until combined Gradually add four. Once combined, turn mixer on to kneed dough for 5 minutes. Divided dough into 7 equal sized balls. Place on greased cookie sheets and let rise until doubled.  Preheat oven to 425* and bake for 18-20 minutes, or until golden. Let cool. Cut circle in top and remove some of the bread. Fill with favorite soup.

Tuesday, April 23, 2013

Crock pot Italian Chicken II

4 Chicken Breasts
1 package zesty Italian dressing mix
8 ounces cream cheese
2 cans cream of chicken soup

Place everything in crock pot and cook on low for 4-5 hours.  If sauce is too thick ad a little milk. Serve over pasta.

Monday, April 22, 2013

Hearty Beef Stew

1 1/2 - 2 lbs. beef chunks
1 onion, chopped
8 medium potatoes, cubed
1 lb. carrots, sliced
1 tsp garlic minced
9 beef bouillon cubes (or 4 tsp. bouillon base)
1/2 tsp. bay leaves
1/4 C. flour
1/4 tsp. garlic salt
2 Tbls. olive oil
salt and pepper to taste
7-9 cups water

Toss chopped meat in flour. Heat oil in large stock pot, transfer meat and brown in hot oil. Place chopped onion, bouillon  bay leaves, garlic salt, minced garlic, and 1/2 tsp. salt and 1/2 tsp. pepper in pot.  add 4 cups water. Bring to boil, reduce heat to one notch above low, and simmer, covered for 1 1/2 hours.  Add potatoes, carrots, and 3 1/2 cups more water.  Turn up heat 2 notches to medium-low and cook for 1 1/2 more hours or til veggies are tender.

Stuffed Chicken Breasts

6 chicken breasts, flattened to 1/4 inch thick ( I often first split the breast to make more wraps)
1 package stuffing
1 C. hot water
2 eggs
1 1/2 C. grated cheddar cheese divided
1 small can cream of chicken soup
1 soup can milk

Prepare breasts by placing under plastic wrap and flattening.  Mix stuffing with hot water, let stand 5 minutes. Mix eggs and 1 cup cheese into stuffing.  Fill chicken with stuffing.   Mix soup and milk, pour over top, and sprinkle with paprika.  Top with remaining cheese.  Bake at 400* for 35 minutes.

Fry Bread

2 C. Warm water
2/3 C. dry milk
3 Tbls. yeast
1/2 C. sugar
1/3 C. butter
1 1/2 tsp. salt
1 egg
6- 6 1/4 C. flour

Powdered sugar

In Bosch, combine water, milk, yeast, sugar and butter.  Let activate for 5 minutes.  Add egg, salt and 2 cups flour. Mix on low til wet. Add remaining flour, mix for 4 minutes on high.  Put into oiled bowl, cover, let rise 1 hour.  Heat oil in skillet on medium heat.  Take a handful of dough and flatten  fry til browned.  Serve warm with butter, powdered sugar and jams.  YUM!

Ribs with a Kick

BBQ Sauce
2 medium onions, chopped
2 cloves garlic, minced
2 Tbls. butter
1 C. packed brown sugar
1 C. water
1 C. Ketchup
3 Tbls. white vinegar
1/2 tsp. Worcestershire sauce
2 tsp. ground mustard
2 tsp. chili powder
1 tsp. paprika
1/2-1 tsp. cayenne pepper (depending on level of heat desired)

2 tsp. salt
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. pepper
6 pounds pork ribs (baby backs are great)

*In a saucepan saute onion and garlic in butter til tender. Stir in remaining sauce ingredients. Bring to a boil, reduce heat and simmer 1/2 hour.  Remove from heat.
*Pull of the membranes from ribs.
*In a Small bowl combing rub ingredients and rub into both sides of the ribs.
*Wrap in Foil, place on grill on medium/low for 1 1/2 hours (check after 1 hour) smother in sauce, cook for 20-25 more minutes.  serve with remaining sauce.

Pizza dough (Calzone)

1/2 cup sugar
4 tsp. Yeast
2 C. Warm Water
4 Tbls. powdered milk
6 Tbls. butter
6 cups flour
2 tsp. salt

4 Tbls. melted butter
granulated garlic
Parmesan cheese

Put sugar, yeast, water and milk in Bosch  let activate for 5-10 minutes.  Add butter, salt and flour and mix on level 3 for 8 minutes. Put dough in sprayed Pam bowl, let rise 1 hour.  Shape into pizzas, and brush butter and herbs around edges.  Let rest 15 minutes.  Spread on Sauce, cheese and toppings.  Bake at 350* for 20-25 minutes or til golden.  

Resurrection Rolls

2 cans crescent roll dough
16 large marshmallows
melted butter
cinnamon sugar

1. Preheat oven to 350* and read John 19 while it's heating
2. Roll out the dough and explain how it is like the cloth they wrapped Jesus Body in.
3. Explain how a marshmallow is like Jesus, pure and white without sin, and it represents the body.
4. Roll the marshmallow in the melted butter and then cinnamon sugar, representing the oils and spices they placed on Jesus body before burying him.
5. Roll the marshmallow in the dough, pinching the edges shut.  Explain how this is like wrapping Jesus body in the cloth.
6. Put the rolls in the over, or the tomb for 12 minutes
7. While they bake, read John 20: 1-18
8. When baked, open up the rolls to discover the marshmallow is gone, just like Jesus body was gone from the tomb because he was resurrected.