Resurrection Buns

Just like the tomb on Easter Sunday, these tasty buns are empty on the inside. Bake
these with your kids on Easter morning for a great lesson and a nice breakfast.

1 package Rhodes frozen rolls
24 large marshmallows
¼ cup (½ stick) melted butter
½ cup sugar mixed with ½ tsp
cinnamon

Thaw 24 rolls. Flatten each roll to about 3‖ in diameter. Place a
marshmallow in the center and pinch dough to seal it inside. Roll between your palms into
the size of a golf ball. Dip in butter and roll in cinna-mon sugar. Place on a lightly greased cookie sheet and let rise 30-60 minutes, until doubled.
Bake at 350º for 15 to 20 minutes until golden brown. Cool on a wire rack.

Hash Brown Casserole

Ingredients
2 lb. bag of frozen hash browns
1 pint sour cream
2 cans cream of chicken soup
¼ c chopped onion or ½ tsp onion salt
12 oz. grated cheddar cheese

Directions
Mix together hash browns, sour cream, soup and onion and place in a lined 9 x 13 dish. Freeze.

On cooking day: Thaw completely. Bake at 350 degrees for 1 ½ hours. Top cheese the last half hour.


Bacon and Cheese Quiche

Ingredients
3 c. shredded Swiss cheese
12 strips bacon (cooked and crumbled)
3 T crushed French’s onion or green onions
5 eggs (beaten)
2 ¼ c half and half
salt and pepper to taste
2 T. Parmesan cheese
1- 9” unbaked pastry shell

Directions
Mix ingredients together and place in unbaked pie shell. Bake at 375 degrees for 30-35 minutes just until knife is the center comes out clean.

On cooking day: Thaw completely. To reheat, bake quiche at 350-375 for approximately 20-30 minutes or until heated through.