Sunday School Baptism Craft

I've done this craft twice with Sunday School classes and it's been a big hit both times.  Today, my preschoolers made them as part of their lesson about Phillip and the Ethiopian eunuch, but
it's adaptable for any baptism story (Lydia, John the Baptist, etc.) Or, draw a whale instead for the story of Jonah.  Older siblings of the preschoolers (up to high school age) were spied playing with the bottles after church.

This is a variation of the Cartesian diver.  For each craft you need:

• 1 ketchup packet
  
• 1 clear 16-20 oz. plastic bottle
  
• Sharpie markers, or other waterproof brand
  
• Masking tape (optional)
  

1. You'll need to pre-screen your ketchup packets to find ones that are suitable.  I've had good luck with Heinz brands from Burger King and Chick-Fil-A. Drop them in a big bowl of water.  You want ones that float vertically while almost completely submerged.  Packets that sink to the bottom or that float horizontally in the top will not work.
   
2. Have the kids draw a picture of the person being baptized on the white side of the packet.  Be careful using permanent markers with kids and be warned that they have a tendency to smear on the slick packet.  For younger kids, it may be better for the teacher to pre-draw the picture.  Be sure the image is dry before proceeding.
   
3. Fill the bottle with water and gently push the ketchup packet in.  Fill with water to the top and screw the lid on tightly.  Securing the cap with making tape will discourage young hands from removing it.
   
4. Squeeze the bottle gently and the ketchup packet sinks to the bottom. Release, and it rises again.  Great fun!

Chicken Pot Pie

An easy, make-ahead, all-in-one supper. I use ready-made crusts.

• 2 1/2 cups cooked chicken (I poach a couple of boneless chicken breasts, then saute with the onions and garlic, but any will do.)
  
• 1 cup sliced carrots
• 2 cups green peas
• 1 clove garlic, minced
• 1 tablespoon butter or margarine
• 1/2 cup diced onion
• 1 1/2 cups milk
• 2 tablespoons corn starch
• 1 teaspoon thyme leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• double pastry pie crust, deep dish

Cook peas and carrots until tender. Melt butter in skillet, saute onions and garlic until tender. Stir corn starch into milk until smooth, cook over medium heat until boiling, stirring constantly. Boil for one minute. Remove from heat, mix in thyme, salt and pepper In mixing bowl, combine chicken, peas, carrots, onions and milk mixture. Pour into pie crust, top with other crust and seal. Cut four slits in top crust. Bake on cokie sheet for 35 minutes at 375 degrees.

Mimi's Holy Bread

For full effect, go here to see illustrations of how to put this together.  A great loaf for people who don't thing they have time to make bread.  I envision stuffing this full of savory meats and cheeses and taking it the next time I take a meal to a family with a new baby.

• 3 1/4 cups flour
  
• 1 tablespoon sugar
  
• 1 teaspoon salt
  
• 1 packet rapid rise yeast
  
• 1 tablespoon melted butter
  
• 1 cup warm water
  

Mix 2 1/4 cups flour and next three ingredients, add butter and warm water and work into soft dough.  Add more flour (enough to keep it from getting sticky) and knead for 4 minutes.  Sprinkle more of flour on surface and roll into 13 by 9 inch rectangle.  Don't worry if you don't use all the flour.

You are now ready to add fillings.  According to Mimi, a wide variety are possible, both sweet and savory.  Some recommendations:

• 3 tablespoons softened butter plus cinnamon sugar
  
• pesto, artichoke hearts and sun-dried tomato
  
• sausage and provolone
  
• pizza sauce, pepperoni and mozzarella cheese
  
• pesto and mozzarella
  

For spreadable fillings (butter, sugar, pesto etc, spread over entire surface of dough. Make cuts across both long edge of dough, 1/3 the way across.  Pile any chunkier fillings (meat, cheese) down the center, uncut strip.  Bring opposite strips together across dough, pressing so that fillings are wrapped in dough and top has a braided appearance.  Look at Mimi's pictures to see how it's done. Brush top with melted butter or olive oil.

Let rise on cookie sheet set above casserole dish of hot water 15-20 minutes.  Bake at 400 for 20-25 minutes.

Hoppin' John

I made this on New Years, and liked it so much that I repeated it, en masse, for a recent church supper. Very filling and great for a damp, chilly day.

• 1 pound dried black-eyed peas
• 8 cups water
• 2 packets Goya seasoning
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 8 slices bacon, cooked and crumbled
• 1/2 pound diced ham, or sausage, cooked
• 1 teaspoon salt
• 1/2 teaspoon pepper (or more, to taste)
• 3 cups long grain rice
• Tabasco sauce

Soak beans overnight and rinse, Combine beans with water, bring to a boil. Add spices, onion, pepper, bacon, meat salt and pepper. Cover and simmer several hours, until beans are tender but not mushy. Add more water, as needed, to keep bean mixture soup-like. Prepare rice according to directions. Serve beans in bowl, over rice, adding hot sauce as desired.

Black-eyed Susans

A great pressed cookie! Beautiful when flower or star-shaped, though I recently used heart-shaped cookies and chocolates for Valentine's Day.

• 1 stick butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 1/2 tablespoons warm water
• 1 teaspoon vanilla
• 1 cup peanut butter
• 1 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 50-60 Hershey's kisses
  

Cream butter and sugars. Beat in egg, then water and vanilla. Beat in peanut butter. Combine dry ingredients, then stir into batter. Using star- or flower-shaped disc, press cookies ont baking sheet. Bake 8 minutes at 350 degrees. Remove from oven and immediately press unwrapped chocolate into center. Cool thoroughly.

Cranberry Fudge Cake

Want to make something delicious out of that 85% of a can of cranberry sauce left over after the holiday meal? Try this cake; it's wonderful!

• 2/3 cup chocolate chips
• 1/2 cup butter
• 1 oz. unsweetened chocolate
• 1 cup cranberry sauce (whole berry or jellied)
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup flour
• 1/2 teaspoon baking powder

Melt chocolates and butter together in microwave, beat with wire whisk until smooth. Beat in sugar and cranberry sauce, followed by eggs and vanilla. Mix flour and baking powder, stir into batter. Bake in greased and floured springform pan at 325 for 40 minutes. Chill.

Glaze

• 1/4 cup whipping cream
• 1/2 cup chocolate chips
• 1/4 cup jellied cranberry sauce

Melt chocolate chips with cream in microwave, whisk in cranberry sauce. Remove side of cake pan and pour glaze over all, allowing some to drip down sides. Refrigerate to harden glaze.

Chocolate Cut-out Cookies

An easy dough to work with that keeps it shape when baking. I just made a bunch of squirrel-shaped ones (the squirrel is our school mascot) for a Valentine's bake sale.

• 1/2 cup butter, softened
  
• 1 cup sugar
  
• 2 eggs
  
• 1 teaspoon vanilla
  
• 2 cups flour
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 1/2 cup cocoa
  

Beat butter and sugar together until fluffy. Beat in eggs and vanilla. Combine dry ingredients, add gradually to butter mixture. Divide dough into two balls and chill 30 minutes.

Working with half of dough at a time, roll to 1/8 inch thickness and cut with cookie cutters. Place on greased cookie sheets and sprinkle if desired. Bake at 375 for 8 minutes.