Resurrection Rolls for Easter

Tube of Crescent Rolls (or however many you want to make)
Melted Butter
Large Marshmallows
Cinnamon
Sugar

Directions:
*Preheat oven to 350
*Give each child a triangle of crescent roll (represents the cloth that Jesus was wrapped in)
*Give each child a marshmallow (represents Jesus' body)
*Have them dip the marshmallow in melted butter, then roll in cinnamon and sugar (represents the oil and embalming and the spices used to anoint the body)
*Wrap the coated marshmallow tightly in the crescent roll-not as you would normally roll a crescent...but bring the sides up and seal the marshmallow inside (This represents the wrapping of Jesus' body after his death
*Place in 350 oven for 10-12 min. (The oven represents the tomb. Pretend it takes three days)*When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there. HE IS RISEN!(The marshmallow has melted, and the crescent roll is puffed up, but empty)

Easy Fruit Pizza by Guest Chef Summer

Fruit Pizza
I love to get creative and decorate with this one! You can throw the fruit on or you can make it pretty.

For a round pie pan:
Use, 1, 1/2 sugar cookie dough packages
Bake at 350 for 9-10 minutes

Enjoy the other 1/2 of the cookie dough or make small sugar cookies :)

You also need all types of desired fruit (different colors)
Cream cheese topping:
1 lb cool whip
2, 8oz phil cr cheese
1, 2 lb powdered sugar
2 tsp cinnamon
2 tbsp vanilla
2 tbsp fresh lemon juice

The key to this one is to let crust cool out of the oven then put cream cheese over it and let sit for at least 4+ hours (or overnight covered with Saran Wrap and placed in the fridge). This makes the crust very soft and perfect...even if you over bake the crust. This is always a huge hit at big get-togethers.

Cream Cheese Stuffed Cinnabundt

I forgot to take an "after picture"...they were gone too fast.

20 Rhodes Bake and Serve Rolls, thawed on the counter for about 1.5 hours

1 lb. light brown sugar

2 sticks salted butter

4 Tbsp. cinnamon sugar

8 oz. cream cheese (at room temperature)

In a bowl, combine cream cheese with 1/4 cup brown sugar and combine well with spatula. Cover and place in refrigerator.

Lightly coat bottom of bundt pan with cooking spray.

Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.

Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball. Evenly place 8 balls across bottom of bundt pan.

Sprinkle with 2 Tbsp. of sugar/cinnamon.

Pour second 1/3 of the brown sugar/butter mixture over 8 buns.

Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix.Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350 degrees F.

You may need to lay a piece of foil over top of pan after 40-45 minutes if buns start looking well done.

Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.

This makes a LOT of caramel sauce, you may want to cut that part in half unless you want them REALLY gooey!

Chunky Apricot Slush

6 c. (46 oz) Apricot Nectar

2 c. Pineapple juice

1 Lemon or Orange – peeled and juiced (pulp can be added)

2 Mashed Bananas

1 c. Mashed Strawberries (optional)

3/4 c. water

3/4 c. sugar

Combine all ingredients, mix well. Freeze overnight, or for serving that day, freeze for at least 4-6 hours. Let thaw until slushy. Serve with 7-Up or Sprite.