I became a huge Cucumber Salad fan while visiting the family my husband lived with when he was a high school exchange-student in Germany. It’s a common tradition in many areas around the globe, with local variations that make it a home-town staple.

This “Easy Midwestern Cucumber Salad” recipe by Karly at The Simple Pantry is a great take on the traditional vinegar-based version. This would be a great appetizer or side dish. Give it a try and add a side of “COOL” to your Food Tidings meal. Be sure to make extra to have at home, too!

Easy Midwestern Cucumber Salad Recipe

Prep Time 10 minutes

Total Time 10 minutes

Total Servings 4

Ingredients

• ¼ cup Sour Cream
• 2 tablespoons white wine vinegar
• ½ teaspoon fresh dill
• ½ teaspoon red pepper flakes
• Kosher salt, to taste
• Cracked Pepper, to taste
• 3 cups cucumbers, sliced thin
• 1 cup red onion, sliced thin
• 1 cup canned chickpeas, drained and rinsed
• ¾ cup feta cheese

Instructions

1. In a small bowl, whisk together the Sour Cream and white wine vinegar. Add the dill, red pepper flakes, salt and pepper and whisk gently. Taste and adjust seasoning as desired.
2. In a large bowl, add the cucumbers, red onion, chickpeas, and feta cheese. Drizzle with the dressing and toss gently to combine.
3. Pack it up in your favorite go-to disposable dish, and it’s ready to compliment your Food Tidings meal! Or when serving at home – serve immediately, or cover and refrigerate for 30 minutes to allow the flavors to intensify.
4. Enjoy!

Source: “Easy Midwestern Cucumber Salad” by Karly at The Simple Pantry; Thanks Karly!

Crystal Van Dyke

Food Tidings Contributor

I loved FoodTidings.com at first sight. My husband and I had the opportunity to join the Food Tidings team in 2011 as Partners, after meeting the original co-founders at our church. I have a Bachelors in Public Administration from the University of Arizona (Go Wildcats!) and a Masters in Health Services Administration/Strategic Planning & Marketing from The George Washington University. We planned my early retirement from the market 3 kids in and was blessed with a 4th to complete us; finishing with 2 boys & 2 girls. Our oldest is now launched, happily married and proudly serving in the Air Force, while the three at home keep us on our toes, amazed and inspired. As a full-time Wife and Mom, this website is my side-gig that serves as a personal ministry for our family. Seeing caring communities created, hope spread and generosity in action continues to be a motivator for all of us.  Matt 5:16

My mother-in-law first made these rolls with my kids several years ago and we’ve been stuck on them ever since. It’s an easy Easter tradition that is sweet and meaningful…a perfect mix.

The original paper print out that my MIL gave me was getting pretty messy, so I searched Pinterest for a digital update. I have to admit, I laughed out loud when I read the story from Christy Denney, The-Girl-Who-Ate-Everything:

New Baby Meals

“The generosity shown to me after I had my third son Wes was unbelievable. Not only did my church friends bring in meals for 5 days but my friends brought in 4 meals after that.

Usually I have food issues. I’m not sure where it stemmed from. Maybe it’s just that I have found one too many hairs in food. Anyway, unless I know you well…and know that you are a clean cook, I am wary of your food.

A bit snobbish, but it’s the truth. After I had the baby, however, I didn’t even think about any of that. I was humbled and truly grateful for everyone’s willingness to help make a meal.”

-Christy Denney, https://www.the-girl-who-ate-everything.com/empty-tomb-rolls/

I get her. I’ve been known to side with the germaphobes. However, it is truly amazing how a small gesture of care can melt away some of our silly notions. That, and how pure exhaustion will make you willing to eat anything! 😉

Honestly though, I find that people are usually MUCH more careful when they fix meals for other people than they even are for their own family. I know I am, and I’ve seen the efforts of many others who are the same way. No worrying needed, just enjoy the gift of generosity!

I love that Christy’s gift meal included these Empty Tomb Rolls – such a great idea and nice gesture.

Perfect for Easter, or any time.

Here’s a breakdown of the symbolism of Empty Tomb Rolls:

• Large Marshmallows – body of Jesus
• Melted Butter – oils of embalming
• Cinnamon and Sugar Mix- spices used to anoint Christ’s body.
• Crescent Roll – the wrapping of Jesus’ body or the tomb.
• Oven – the tomb
• Cavity in bun – the empty tomb or the empty cloths

Empty Tomb Rolls Recipe:

INGREDIENTS

•  1 8 ounce or (12 ounce) package refrigerated crescent rolls (the bigger size makes it a little easier to wrap around the marshmallow)
•  1/4 cup sugar
•  1 tablespoon ground cinnamon
•  8 large marshmallows
•  1/4 cup butter , melted

INSTRUCTIONS

1. Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape.
2. Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. It helps to use jumbo muffin tins so that the juice doesn’t overflow.
3. Bake at 375 degrees for 10 to 15 minutes or until rolls are golden brown. Allow to cool slightly then eat warm.

RECIPE NOTES:

Source: The-Girl-Who-Ate-Everything, Christy Denney

Crystal Van Dyke

FoodTidings Contributor

I loved FoodTidings.com at first sight. My husband and I had the opportunity to join the Food Tidings team in 2011 as Partners, after meeting the original co-founders at our church. I have a Bachelors in Public Administration from the University of Arizona (Go Wildcats!) and a Masters in Health Services Administration/Strategic Planning & Marketing from The George Washington University. We planned my early retirement from the market 3 kids in and was blessed with a 4th to complete us; finishing with 2 boys & 2 girls. Our oldest is now launched, happily married and proudly serving in the Air Force, while the three at home keep us on our toes, amazed and inspired. As a full-time Wife and Mom, this website is my side-gig that serves as a personal ministry for our family. Seeing caring communities created, hope spread and generosity in action continues to be a motivator for all of us.  Matt 5:16

I wanted to share a recipe for a quick, easy, and delicious meal that my family and I have really been enjoying lately. It gets two thumbs up from all four of our kids; and let me tell you, that can be challenging. It’s “Mississippi Pot Roast”, a recipe adapted from simplyhappyfoodie.com. Made in the Instant Pot, it literally fell apart when I opened the lid (which is a good thing for roasts, in my book!), and it took quite a bit of willpower to wait to eat it until dinner time! The amazing smell seemed to lure each of the kids to the kitchen, and I had to tell them we’re “closed” until dinner so it wasn’t gone before then. HA!

This would definitely be an awesome meal to bring to a friend or family member who is going through a transitional time in their life: had a baby, sick, going through treatment for cancer, recovering from surgery, just moved, has a chronic illness, a caregiver for a family member who is sick, or those who are mourning the loss of a loved one. We suggest taking it in some kind of container that you don’t mind getting back or something that is disposable.

INSTANT POT MISSISSIPPI ROAST

Ingredients:

• 5 pound beef chuck roast cut in 2 to 3 pieces to fit inside Instant Pot
• 1 cup beef broth
• 1/2 cup pepperoncini juice
• 8-10 pepperoncinis, whole
• 1/4 teaspoon black pepper
• ¼ teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1 packet ranch seasoning
• 2 tablespoons avocado oil or something of the like
• 8 tablespoons unsalted or salted butter

Directions:

1. Turn the pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the avocado oil and beef and cook until browned, about 3 to 5 minutes per side, flipping once. (Note: You may need to cook the beef in batches so the pot isn’t overcrowded.)
2. Take beef out and place on plate, insert Instant Pot trivet. Pour in beef broth and pepperoncini juice. Then place beef back into Instant Pot, add salt, pepper and ranch seasoning packet. Cut the butter into chunks and place the butter on top of the seared beef. Then, place the pepperoncinis on top, as well.
3. Turn the pot on Manual, High Pressure for 90 minutes and then let the pressure naturally release release. Once it’s released fully, open the lid and enjoy the amazing smell that comes from the pot, but don’t put your face too close or you’ll get a steam facial you didn’t bargain for. 🙂 The meat should shred quite nicely. ENJOY!

Lisa Shepherd

Food Tidings Blog Contributor

Hello to our amazing Food Tidings community! My husband and I co-founded Food Tidings in 2007. It’s been amazing to watch it grow the way it has, and be such a wonderful tool for SO many people all over the world!

If you’re looking to take someone an amazingly delicious breakfast (or middle of the night) treat, look no further than this incredible Cinnamon Bun recipe from The Food Network Kitchen.

DOUGH INGREDIENTS:

1 cup whole milk
one 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg

FILLING INGREDIENTS:

All-purpose flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup granulated sugar
3 tablespoons ground cinnamon

GLAZE INGREDIENTS:

2 cups confectioners’ sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted

For full recipe instructions, please visit this recipe on the Food Network site. Consider making a second batch for  yourself while you’re at it. You deserve it!

Featuring pumpkin puree, whipping cream, cinnamon, nutmeg and Cinnamon Toast Crunch cereal, this delightful concoction is bound to make someone’s day!

For the full recipe, please visit The Recipe Girl’s blog post here.