Resurrection Rolls, Crescent Rolls

We have a number of family traditions for holidays, and one of the favorites by our kids over the years have been our Crescent Rolls "Resurrection Rolls". They're a sweet treat, which also tell the Easter story of Christ's death and resurrection. Enjoy!

RESURRECTION ROLLS

• 1 tube Crescent rolls
• melted butter
• large marshmallows
• 2 tsp. cinnamon
• 1/4 cup sugar

Mix together cinnamon and sugar mixture, set aside.

Read Matthew 27:57-61

1. Preheat oven to 350 degrees.
2. Unwrap cresent rolls. The cresent rolls represent the cloth that Jesus was wrapped in.
3. The marshmallows represent Jesus.
4. Dip the marshmallow in the melted butter. This represents the oils of embalming.
5. Dip the buttered marshmallow in the cinnamon and sugar mixture, which represent the oils of embalming.
6. Wrap up the coated marshmallow tightly in the crescent roll (not like a typical cresent roll up, but bring the sides up and seal the marshmallow inside). This represents the wrapping of Jesus' body after his death.
7. Place on a cookie sheet and bake for 10-12 minutes. The oven represents the tomb.
8. Let the rolls cool slightly. When the rolls are opened you discover that they are empty, representing Jesus no longer in the tomb, but He has risen.

Read Matthew 28:5-8

This is a wonderful, simple way to portray the Easter story to children, and they love eating them. Now that our children are all grown, this is still a family favority that we do every year, and now are passing down to our Grandchildren.

Have a blessed Easter and remember to celebrate the real meaning of Easter, the death and resurrection of our Lord and Savior Jesus Christ!

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Raspberry Cheesecake, Raspberry Cheesecake Recipe

I love cheesecakes, any types of cheesecakes, and I'm always trying new ones out. This is one of our family's favorites, and we make it every year for Easter, along with a number of other times throughout the year just because. Enjoy our Raspberry Cheesecake Recipe...

RASPBERRY CHEESECAKE

2 c. chocolate graham crackers, crushed
1/3 c. butter, melted
3 Tbsp. sugar

Combine above ingredients and press into the bottom and 1” up the side of a greased 8 or 9” springform pan. Place in refrigerator.

2 ½ c. fresh or frozen (thawed), red raspberries
2/3 c. sugar
2 Tbsp. cornstarch
2 tsp. lemon juice

In a blender, blend the raspberries until smooth. Add water, if necessary to equal 1 cup. Combine the sugar and cornstarch in a small saucepan; stir in blended raspberries. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 more minutes. Stir in lemon juice. Remove ¾ cup sauce; cool slightly without stirring. Cover remaining sauce and chill until serving time.

3 8-oz. pkgs. cream cheese, softened
½ c. sugar
2 Tbsp. flour
1 tsp. vanilla
2 egg whites
1 c. whipping cream
1 c. fresh or frozen (thawed) red raspberries
2 Tbsp. raspberry liqueur or orange juice

Combine cream cheese, sugar, flour and vanilla in a large mixing bowl. Beat with electric mixture until light and fluffy. Add egg whites, beating on low speed just until combined. Stir in cream. Pour half the mixture into crust-lined pan. Drizzle the ¾ cup raspberry sauce over cheese mixture in pan. Carefully top with remaining cheese mixture, covering sauce.

Place springform pan in a shallow baking pan in a preheated 375º oven. Bake for 35-40 minutes, or until center appears nearly set when shaken. Cool on wire rack for 15 minutes. Loosen crust from pan sides. Cool 30 more minutes; remove sides of pan. Cool completely. Chill at least 4 hours.

At serving time, top cheesecake with 1 cup raspberries. Stir liqueur or juice into remaining sauce and heat until warmed; spoon over cheesecake.

Serves 12

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

All content in this blog © Rocky Mountain Lodge & Cabins

Pineapple Casserole, Scalloped Pineapple Recipe

Here is another of our Easter recipes, which goes fabulously with ham. Enjoy this Scalloped Pineapple Recipe, or as we call it, our Pineapple Casserole. It's sweet and tantalizing and the perfect compliment to that Easter ham.

PINEAPPLE CASSEROLE

• 1 (20-oz) can pineapple chunks or tidbits
• 1/2 cup sugar
• 3 Tbsp. flour
• 1 cup shredded cheddar cheese
• 1/4 cup melted butter
• 1 cup crushed Ritz crackers
• Pineapple rings, maraschino cherries, and fresh rosemary sprig for garnish (optional)

Preheat oven to 350 degrees.

Drain pineapple, reserving 3 tablespoons juice.

Combine sugar, flour, and 3 tablespoons reserved pineapple juice. Add cheese and pineapple. Mix well. Spoon into a 2 quart greased casserole dish.

Combine butter and cracker crumbs and sprinkle over pineapple mixture. Bake 30 minutes, or until crumbs are lightly browned.

Garnish with pineapple rings, maraschino cherries, and rosemary sprig for garnish (optional).

Serves 6

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

All content in this blog © Rocky Mountain Lodge & Cabins

Glazed Ham, Glazed Ham Recipe

We serve ham every year for Easter dinner, and this is our favorite glazed ham recipe. Enjoy!

CRANBERRY BURGUNDY GLAZED HAM

• 10-14 lb. bone in cooked ham
• whole cloves
• 1 (16-oz) can whole cranberry sauce
• 1/2 cup brown sugar
• 1/2 cup burgundy or other dry red wine
• 1 Tbsp. prepared mustard

Place the ham, fat side up, on rack in a shallow roasting pan. Score fat in diamond pattern; stud with whole cloves. Bake in a 325 degree oven about 3 hours, or until meat thermometer, inserted into the thickest portion of ham without touching the bone, registers 140 degrees.

Meanwhile, in a medium saucepan, stir together the cranberry sauce, brown sugar, wine, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Spoon half of the sauce over ham during the last 30 minutes of roasting. Reheat the remaining sauce and serve with the ham.

Serves 8-12.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

All content in this blog © Rocky Mountain Lodge & Cabins

Spinach Quiche, Breakfast Quiche

Today is national Spinach Festival Day, so in honor of that day we're featuring one of our spinach recipes that we serve at our Colorado Bed and Breakfast Inn, Rocky Mountain Lodge & Cabins.

SPINACH SAUSAGE QUICHE

• 1 9-inch pie shell, unbaked
• 1/2 lb. bulk sausage
• 1/4 cup chopped shallot
• 1 clove garlic, minced
• 1/2 box frozen chopped spinach, thawed & drained
• 1/2 cup herb stuffing mix
• 1 1/2 cups shredded Monterey Jack cheese
• 3 eggs
• 1 1/2 cups half & half or cream
• 2 Tbsp. grated Parmesan cheese
• Paprika

Preheat oven to 375 degrees.

In a skillet cook the sausage, shallot and garlic; drain. Add the spinach and stuffing mix.

Place pie shell on a cookie sheet. Cover the bottom of pie shell with Monterey Jack cheese. Top with sausage mixture.

In a separate bowl combine the eggs and half and half, whisking slightly to combine well. Pour over sausage mixture.

Bake for 45 minutes. Sprinkle with Parmesan cheese and paprika and bake for an additional 15 minutes. Remove from oven and let stand for at least 10 minutes before cutting and serving.

Makes 6 servings.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

All content in this blog © Rocky Mountain Lodge & Cabins