March 20, 2018, noon


Servings 24

1 can refrigerated crescent roll sheets
1 container (8 oz.) guacamole
4 bacon strips, crisply cooked

Heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray.
Unroll dough on work surface. Press into 12x9 rectangle. With pizza cutter, cut into 6 rows by 4 rows to make 24 squares.
Gently press squares into muffin cups (dough will not completely cover inside of cup. Do not press too much.) Bake 6 to 8 minutes or until edges are golden brown. Cool completely, about 10 minutes.
Spoon 1 teaspoon guacamole into each cup.
Cut each bacon strip into 6 pieces. Place 1 bacon piece on each cup.


Servings 24

6 oz. Jalapeno cream cheese spread
1/3 cup bacon, cooked
1 can crescent dinner roll sheets

Heat oven to 375 degrees.
In bowl, mix cream cheese and bacon until well blended.
Unroll crescent dough sheet cut into 4 rectangles. Spread cream cheese mixture on each of the dough rectangles to within 1/2 inch of edges.
Starting with 1 short side, roll up rectangle; press seam to seal. Cut roll into 6 slices, and place slices cut side down on parchment lined large cookie sheet. Repeat with remaining dough rectangles.
Bake 15 to 17 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.


1/2 medium sweet onion, roughly chopped
7-ounce jar sliced pimentos, drained
1 lb. extra-sharp Cheddar cheese, shredded (about 4 cups)
1 1/4 c. mayonnaise
Kosher salt and freshly ground black pepper

Puree onion and pimentos in a food processor until smooth, 30 to 45 seconds.
Combine onion mixture, cheese, and mayonnaise in a bowl.
Season with salt and pepper.
Cover and refrigerate 2 hours. Serve with crackers, celery, etc.


5 green onions,chopped
8 oz. cheddar cheese,shredded
1½ cups mayonnaise
½ cup cooked bacon, chopped
½ cup slivered almonds
Add green onions, cheddar cheese, mayonnaise, bacon, and slivered almonds to a small bowl. Mix until combined and chill for at least 2 hours. Serve with your favorite crackers.

from Southern Living

Servings 12

1 ounce goat cheese, crumbled (about 1/4 cup)
2 ounces cream cheese, softened (about 1/4 cup)
1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 1/2 tablespoons thinly sliced fresh chives, divided
1 1/2 tablespoons finely chopped fresh flat-leaf parsley, divided
2 1/2 teaspoons finely chopped fresh tarragon, divided
24 green Belgian endive leaves (about 2 heads)

Stir together goat cheese, cream cheese, zest, juice, salt, pepper, 2 tablespoons of the chives, 1 tablespoon of the parsley, and 2 teaspoons of the tarragon in a bowl. Spoon mixture evenly into bottom halves of endive leaves.
Combine remaining 1/2 tablespoon each chives and parsley and 1/2 teaspoon tarragon. Sprinkle evenly over stuffed leaves. Serve immediately.


4 artichokes (or as many as you need to make)
Extra virgin olive oil

Trim artichokes by cutting off about 1/3 of the artichoke. Trim off the stem. Pull of the small outer leaves.
Rub the artichokes with lemon. The artichokes cannot be done ahead of time unless you do this. They brown like apples.
In a heavy pot big enough to fit all the artichokes, put about 2 inches of water. Add the artichokes with the stems down. Drizzle with olive oil, lemon juice, salt and pepper. Put the cut lemons in the water under the artichokes.
Bring to a boil and then lower heat to a high simmer. Cook for about an hour refilling water when necessary.
They are done when you can pull a leaf off easily.
Serve hot with Garlic Mayonnaise.


½ cup mayonnaise
1 clove garlic

Put mayonnaise in a bowl. Using a microplane or garlic press, grate the garlic into the mayonnaise. Squeeze ½ lemon into mixture and add a pinch of salt and pepper. Stir well.


1 baguette
1 can artichoke hearts, drained and chopped
1 cup Parmesan cheese, grated
1 cup mayonnaise
1 clove garlic

Slice baguette into ¼ inch slices. Arrange on sheet pan. Toast in 375 degree oven until lightly browned, turning once.
In bowl, mix mayonnaise and artichoke hearts. Grate the garlic into the mixture. Add ½ cup Parmesan cheese. Stir well.
Spoon about 1 tablespoon of mixture onto each toast. Top with a pinch of Parmesan cheese.
Bake in 375 degree oven until cheese is melted.
Serve warm.


1 loaf crusty baguette
tomatoes, chopped
basil, roughly chopped
olive oil
salt and pepper

Slice the baguette into ¼ to ½ inch slices and toast in 375 degree oven or, more traditionally, grill until lightly browned.
Rub garlic clove on the bread.
In a bowl, add tomatoes, salt, pepper, olive oil and basil. Stir well.
Spoon a good amount on each piece of toast. Enjoy!

from Bon Appetit

1 shallot, thinly sliced
1 leek, thinly sliced
2 scallions, thinly sliced
2 tablespoons olive oil
1 garlic clove, grated
½ cup mayonnaise
½ cup sour cream
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh thyme, plus more for serving
2 tablespoons buttermilk
freshly ground black pepper

Heat broiler. Toss shallot, leek, and scallions with olive oil; season with salt. Broil, tossing once, until charred, 10–15 minutes. Let cool. Mix with garlic, mayonnaise, sour cream, lemon juice, and thyme. Thin with buttermilk; season with salt and pepper. Serve topped with thyme.

from Bon Appetit

2 cans of artichokes, chopped
2 cups of mayonnaise,
A few cloves of garlic, minced,
two little cans of green chiles
A little can of pimentos,drained and diced. 
1 cup of Parmesan cheese, or more. 
shake of red pepper flakes, 
salt and pepper.
Mix together and put it in your dip vessel of choice, then top it with a little more Parmesan cheese, and bake at 350 until it’s bubbling, about thirty minutes. Serve with vehicle of choice.


1 sheet frozen puff pastry, thawed
5 ½ oz. Gruyere cheese, shredded
1 1/3 pounds medium or thick asparagus
olive oil
salt and pepper
Preheat oven to 400 degrees. On a piece of parchment paper, roll the puff pastry into a 16 x 10 inch rectangle. Place onto sheet pan.
With a sharp knife, score the pastry 1 inch from the edges to make a border.
Dock the pastry inside the border only.
Bake until golden brown, about 15 minutes.
Remove from oven and sprinkle with Gruyere. Trim the asparagus to fit the pastry. Arrange in single layer over Gruyere, alternating tips and ends.
Brush with oil and season with salt and pepper. Bake until asparagus is tender, about 20 to 25 minutes.


Servings 8
1 small bunch asparagus, woody ends removed
1/4 cup Parmesan cheese, grated
8 slices pancetta (or prosciutto or bacon)
1 sheet puff pastry, thawed if frozen
olive oil
Salt and pepper
1 large egg + 1 tablespoon water, for egg wash

Preheat oven to 425 degrees F.
On a piece of parchment paper, roll the puff pastry out to a large rectangle about about twice its size. Square off edges and cut into 8 squares or rectangles.
Toss asparagus in olive oil and sprinkle lightly with salt and pepper.

Take a square of puff pastry and brush with egg wash. Place slice of pancetta on top, followed by 3-4 stalks of asparagus (depending on size) and Parmesan cheese. Wrap pancetta around asparagus, then wrap with the puff pastry. Make sure the puff pastry overlaps some and press to seal. Brush puff pastry with more egg wash.
Bake until puff pastry is golden and puffed, about 12 minutes. Serve immediately.

Barefoot Contessa

Servings 6

1 package (2 sheets) frozen puff pastry, defrosted
2 tablespoons Dijon mustard
¼ pound black forest ham, sliced
½ pound Swiss or Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash

Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1 inch border around the edge.
Place a layer first of ham and then cheese, also leaving a 1 inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12 inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.


2 cans of refrigerated crescent roll dough
16 large marshmallows
½ cup melted butter
¼ cup granulated sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees.

The Story

Hold up the marshmallow.
Jesus is God's Son who was sent to earth to pay the price for our sin. He never sinned. The white of this marshmallow represents the purity and sin-free nature of Christ.

After Jesus died, His body was prepared for burial. After He was buried, His friends prepared him to be buried with oil and spices.
Dip the marshmallow in butter, then in sugar and cinnamon.

Jesus was wrapped in linen and placed in a tomb with a large rock rolled in front.
Wrap the marshmallow in one triangle of dough covering it completely like a ball. This represents the tomb where Jesus was buried.

Complete the process for all 16 triangles and marshmallows.

Place in the oven for 10 to 12 minutes.

Allow rolls to cool.

Say, after 3 days, His friends went to visit the tomb but the stone as rolled away and two angels said, “Why are you looking for the living among the dead?”

Reveal that when you cut open a roll or take a bite that the marshmallow has disappeared, leaving an empty “tomb.”

Remind children that the rolls are sweet just like the love God has for us.

Follow up by reading the Easter story together from the Bible so that children know that it is true and that Jesus died for them and wants to be their Savior.

Pray with children, thanking God for the gift of Jesus.