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Vessels Ministries, Inc.

 
  • Vanilla wafers

  • Instant vanilla pudding

  • Chocolate rocks (I got mine at Wal-Mart)

  • Clear plastic cups

Put vanilla wafers in zip lock bag and crush with rolling pin.

Prepare vanilla pudding according to box instructions.

Put a layer of "sand" in the bottom of the cup. Then, spoon in pudding and top with another layer of crushed wafers.

Add a large piece of "manna" and rocks.

 
  • ½ C (1 stick) plus 6 tablespoons butter, softened

  • ¾ C firmly packed brown sugar

  • ½ C granulated sugar

  • 2 Eggs

  • 1 tsp. vanilla

  • 1 ½ C all-purpose flour

  • 1 tsp. Baking Soda

  • 1 tsp. ground cinnamon

  • ½ tsp. salt (optional)

  • 3 C Quaker® Oats (quick or old fashioned, uncooked)

  • 1 C raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

 

Source: www.quakeroats.com/cooking-and-recipe/vanishing-oatmeal-raisin-cookies.aspx

Photo by: quakeroats.com

 
  • 2 sticks of butter

  • 2 C sugar

  • 2 large eggs

  • 2 tsp. vanilla

  • 4 tsp. baking powder

  • 4 C flour

  • Apricot preserves for filling

Cut butter into the sugar. Blend thoroughly. Add eggs and vanilla, blending thoroughly. Add baking powder and flour 1/2 cup at time, blending thoroughly between each. (It may feel tough at the end, but try to get it all blended in...)

Put batter in fridge overnight or for a few hours.

Roll it out about ¼” thick and cut circles using cookie/biscuit cutter or a drinking glass. You want your circles to be at least 3” wide. 

Put about a teaspoon of preserves in the center of the circle and fold the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle. I also kind of crimped the corners to seal the filling in.

Bake at 375 degrees for 10-15 minutes, until just turning golden brown. Like shortbread, you don't want to overcook these.

 
  • 1/2 stick of butter (melted)

  • 1 can large refrigerated rolls (I prefer Pillsbury Grands)

  • 8 Large marshmallows (do NOT use stale marshmallows)

  • A bowl of cinnamon and sugar mix

Preheat oven to 350 degrees.

Take the white marshmallow and roll marshmallow in butter and then in the cinnamon-sugar mixture.

Wrap the biscuit around the marshmallow and seal the dough around it. This part is very important--make sure the dough is completely sealed around the marshmallow. I wrap the dough around the marshmallow and pinch the dough together. 

Roll the ball of dough in butter and then into the cinnamon-sugar mixture.

Place on the cookie sheet. Make sure that the side that you did the most "pinching" and "sealing" becomes the "bottom" of the tomb/roll. This will help keep the roll sealed. Otherwise, the roll will bake apart, exposing the marshmallow.

Place the tray of rolls in oven for about 10-12 minutes or until done.

Let the rolls cool and then serve.

 
  • 1 cup Honey Teddy Graham cookies

  • 1 cup mini marshmallows

  • 1/2 cup milk chocolate chips

Combine all ingredients in a medium bowl. Serve.

 

Source: http://frostingandasmile.com/archives/757

Photo by: frostingandasmile.com

 

Cookie:

  • 2 ½ C bread flour (or all-purpose flour is fine)

  • ½ tsp. baking powder

  • ½ tsp. salt

  • ½ C butter, softened

  • 1 C granulated sugar

  • 1 egg

  • 1 ½ Tbsp. sour cream

  • 1 tsp. vanilla extract

 

Frosting:

  • ½ C butter, softened

  • 4 C powdered sugar

  • ¼ C half and half

  • 1 tsp. vanilla

  • Pinch of salt

  • Several drops of food coloring (optional)

Cookies:

Preheat oven to 375 degrees and grease a 9×13-inch baking dish.

In a medium bowl, combine flour, baking powder, and salt. Set aside.

In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)

Add egg and combine well.

Add sour cream and vanilla and mix until completely blended.

Slowly add the flour mixture and stir until well combined.

Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)

Bake 17-20 minutes, or until edges become lightly golden.

Set aside to cool completely.

Frosting:

 In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.

Stir in vanilla and salt, combine well.

Add food coloring until desired color.

Frost your cooled cookie bars evenly.

Cut into squares and serve.  

 

Source: https://www.highheelsandgrills.com/sugar-cookie-bars/

Photo by: highheelsandgrills.com

 
  • ½ tsp. ground parsley

  • 1 tsp. celery salt

  • 2 tsp. Italian seasoning

Mix dry ingredients together. Once you’ve popped your popcorn, drizzle melted butter on top and mix. Then sprinkle seasoning evenly on top, mixing until the corn is lightly coated.

 

Source: https://www.dropbox.com/home/VirginiaBeach/Crafts?preview=Popcornseasoning.pdf

 
  • ½ C butter, softened

  • ½ C shortening

  • 1 ½ C white sugar

  • 2 eggs

  • 2 tsp. vanilla extract

  • 2 ¾ C all-purpose flour

  • 2 tsp. cream of tartar

  • 1 tsp. baking soda

  • ¼ tsp. salt

  • 3 Tbsp. white sugar

  • 2 tsp. ground cinnamon

Preheat oven to 400 degrees.

Cream together butter, shortening, 1 ½ cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonful’s into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

 

Source: https://www.allrecipes.com/recipe/10687/mrs-siggs-snickerdoodles/

Photo by: Beth Sigworth

 
  • 24 King’s Hawaiian Rolls

  • 16 oz. swiss cheese, sliced into squares

  • 1 pound of sliced ham (I just bought ham sliced from the deli)

  • 2 sticks of butter, melted

  • 2 tsp. dry mustard

  • 2 tsp. poppy seeds

  • 2 tsp. onion powder

  • 4 Tbsp. Worcestershire sauce 

Slice all of the rolls and put them on a foil lined baking sheet. I was able to fit all 24 on one larger sized sheet. I stacked my ham and then sliced it into sixths, placing 2 or 3 little triangles of ham onto each roll. Put a square of your sliced swiss cheese on top of the ham on each roll (I bought a big 16 oz. brick of swiss and sliced it myself, which made it a little cheaper than buying pre-sliced swiss) and then put the top of the roll on the cheese. Melt your butter in a pan over low-medium heat, and mix in your dry mustard, poppy seeds, onion powder, and Worcestershire sauce. Spoon evenly over the top of all of your rolls, stirring intermittently so your butter doesn’t settle. Cover and let them sit for anywhere from 30 minutes to overnight. When you’re ready, uncover them and pop them into a 350-degree oven for 15 minutes, or until the cheese is nice and melty.

 

Source: http://themommydialogues.com/melty-ham-and-swiss-mini-sandwiches/

Photo by: themommydialogues.com

 
  • 1 C butter or margarine, at room temperature 

  • 1 C brown sugar

  • ¾ C white sugar

  • 2 tsp. vanilla 

  • 2 eggs

  • 3 C flour

  • ¾ tsp. salt

  • ¾ tsp. baking soda

  • 1 C chocolate chips (or more if desired)

Cream butter, sugars, and vanilla together. Add in eggs. 

Stir in flour, salt and baking soda until combined. 

Gently fold in chocolate chips and nuts if desired. 

Spread on greased 9x13 pan. Bake at 350 for 20 minutes, or until lightly golden brown on top.

 

Source: https://sofestive.com/2014/05/14/best-chocolate-chip-cookie-bars/

Photo by: sofestive.com

 
  • 26 oz. Snyder’s of Hanover Pretzel Snaps

  • 2 12 oz. packages Wilton Candy Melts – Bright White

  • Easter M&M Candies

Arrange 8 to 9 Pretzel Snaps on a paper plate.

Place a candy melt in the center of each pretzel.

Place the plate of pretzels in the microwave and heat them until the candy melts are at the beginning stage of being melted. They should be soft to the touch and melted enough to press a M&M down into it but not so melty that the candy is running off the pretzel.  (Approximately 50 seconds.)

Using Easter colored M&M’s, place a single M&M in the center of the melted candy melt for the flower center.

Now press in the flower petals with contrasting colored M&M’s – we used six M&M’s for the petals.

Let the Spring Flower Pretzel Bites to fully set up.

Store in an air-tight container.

Source: https://www.twosisterscrafting.com/flower-pretzel-bites/   

Photo by: twosisterscrafting.com              

 
  • 1 15.25 oz. Package Mint Oreos

  • ¼ C Butter (1/2 stick)

  • 8 oz. Package Cream Cheese

  • ¼ C Granulated Sugar

  • 2 Tbsp Heavy Cream

  • 8 oz. Container Cool Whip

  • 3.9 oz. Package Instant Chocolate Pudding

  • 2 C Cold Milk

  • 1 tsp. Mint Extract

  • 2-3 Drops Green Food Coloring

Prepare chocolate pudding according to directions on the box, using the 2 cups of cold milk. Set aside in the fridge until ready to use.

Put Oreos in a food processor and pulse into fine crumbs.

In a medium sized bowl, combine melted butter and Oreo crumbs and mix well.

Grease the bottom of an 8×8 baking dish.

Press the Oreo crumbs into the bottom of the baking dish and place in the fridge to chill for 5 minutes.

In a separate medium sized bowl mix cream cheese, sugar and cream until light and fluffy.
Stir in 1 cup of cool whip, ½ tsp. mint extract and 2-3 drops of green food coloring.
Spread this mixture over the crust.

Spread pudding over the cream cheese layer.
Mix remaining cool whip, ½ tsp. mint extract and 2-3 drops food coloring together.
Spread over the pudding layer.
Top with mini chocolate chips.

Refrigerate for 30 minutes before serving.

 

Source: https://inspiringcooks.com/recipe/no-bake-mint-chocolate-lasagna-dessert-recipe/

Photo by: inspiringcooks.com

 
  • ½ C popcorn

  • 1/3 C oil

  • ½ C sugar

  • ½ -1 tsp. flake salt/kosher salt

Using a large stock pot, pour in oil and turn burner on high to medium/high heat. (Temperature varies on how your stove heats. You want it to be pretty hot, but not so much that you burn the kernels or the sugar.) Also, throw in 2-3 kernels. Cover with a lid. Once the kernels have popped, you know your oil is at the right temperature. Sprinkle the sugar over the oil. Then, add the popcorn.

 

Cover with the lid again. Once you've put on the lid, lift the pot slightly and swish the pot around several times to help the sugar dissolve—this way the sugar doesn't burn.

Once the popcorn starts popping, you will want to occasionally (and carefully) shake/swish the pot to avoid burning. After the popping slows, remove from heat and dump into a large bowl. While the popcorn is still hot, sprinkle salt on the corn and stir it to evenly disperse the salt.

To store: Seal popcorn tight so it doesn't get soggy or stale—use gigantic zip lock bags. Kettle corn keeps for a week.