Posts Tagged ‘easter recipes’

Easter Treats & Sweets

Tuesday, April 4th, 2017

While tradition may have you making a delicious Easter ham for April 16th, we’ve found eight recipes for snacks, treats and side dishes for you to try this year, too. There’s a little something for everyone (including fruits & veggies), and you could definitely keep these recipes around all spring long for tea parties, brunch with friends and even Mother’s Day!

Easter Treats & Sweets

Veggie Garden: The vegetable tray gets a makeover with this idea from Glitter and Goulash. You can even use our Cabbage Leaf Mats to line the basket for decorative appeal that won’t wilt like real cabbage or lettuce leaves.

Fruit Kabobs: Easter cookie cutters are needed for this yummy project, and the skewers are certainly optional. Cut up all of your melons, apples and other fruit selections in bunny or egg shapes, or just pick a couple to complement grapes, bananas and strawberries on your Easter table.

Italian Easter Bread: Just one look at this creation by Christina’s Cucina will have you adding it to your recipe book to make year after year. Don’t forget the Easter egg!

Easter Popcorn: Chocolate, popcorn and plenty of bright colors make this a festive and cheerful addition to your Easter and spring table.

Decorative White Rabbit Set | Sturbridge Yankee Workshop

The Good (sweet) Stuff: Easter candy is likely to be filling your candy dishes, Easter baskets and the rooms of your home, but these homemade confections are hard to pass up. These Carrot Cake Truffles from Inspired By Charm are almost too charming to eat; Easter Blossom Sugar Cookies put a colorful twist on an old favorite Blossom Cookie recipe; Mini Lemon Tarts in a decorative flower shape are perfect for showing off spring spirit and your baking talents; and these Chocolate Chip Cookie Dough Eggs put a fun twist on those irresistible peanut butter cup eggs found in the candy aisle.

Let us know if you try any of these delectable treats for Easter, and be sure to share your Easter traditions with us here or on Facebook.

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Easter Recipes

Tuesday, March 22nd, 2016

Easter is less than a week away, and whether you’re planning breakfast, brunch, lunch, dinner or dessert we have ideas for all (just in case you need some). Most are recipes we have included here on the blog, but we’ve also added a couple that we’ve found from other bloggers ready to make Easter a deliciously successful day. Enjoy!

Red Velvet WaffleBreakfast and Brunch

Our classic Waffle Recipe makes for an excellent breakfast and brunch item, especially since you can make it your own with toppings, flavored syrups and so much more. We also have a gluten-free recipe so all of your guests can indulge in a deliciously sweet and satisfying breakfast, and don’t forget about our cheerful and indulgent Red Velvet Waffle recipe for a little something extra.

Easter Ham

Lunch and Dinner

One of our favorite casserole dishes is the Ranch Potato Bake with Cheese. A creamy dish full of flavor, and complementary of your Easter ham and other holiday dishes. This Slow Cooker Ham from No. 2 Pencil is almost irresistible, although you can never go wrong with a classic Glazed Pineapple Ham.

We will always recommend a standard dinner roll for either lunch or dinner, although making them look like bunnies, shown here, is a cute touch for an Easter meal.

Easter Egg Chocolate Covered Strawberries Recipe via JoyfulHealthyEatsDessert and Sweets

Think colorful, fun and sweet for your Easter desserts, like chocolate cake with bunny and garden themed adornments or these cute Easter Egg Chocolate Covered Strawberries from Joyful Healthy Eats. If you are looking for an all-in-one mix and recipe, our Lemon Dessert Bread is a crowd favorite for Easter and every occasion.

Easter Champagne Cocktail: Raspberry Lemonade Champagne

We know beverages may be a big part of your day, so besides tea and coffee, try a new lemonade, flavored orange juices, or

mix one part raspberry lemonade and three parts champagne

and toast to the holiday and your loved ones.

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Featured Recipe: Fresh Spinach & Sun-Dried Tomato Lasagna

Tuesday, March 26th, 2013

A hearty and Fresh Spinach & Sun-Dried Tomato Lasagna makes approximately 8 servings. This recipe is perfect for those seeking an alternative meal idea for their upcoming Easter dinner.

What You’ll Need:

1 (16 ounce) package lasagna noodles

1 1/2 tablespoons olive oil

1 onion, chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

3/4 pound mushrooms, chopped

2 cloves garlic, minced

1/2 cup dry white wine

1 (28 ounce) can diced tomatoes with juice

2 sun-dried tomatoes, chopped

1 teaspoon dried thyme

salt to taste, and 1 pinch of salt

ground black pepper to taste

1/3 cup all -purpose flour

3 cups heavy whipping cream

1/4 teaspoon ground nutmeg

8 cups fresh spinach, rinsed

1 cup Parmesan cheese, grated


1. Cook lasagna in boiling salted water in a large pot, until al dente. Drain.

2. Meanwhile, be heating one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened.

3. Next add mushrooms and garlic, and continue cooking until the mushrooms have released their liquid; about 2 or 3 minutes. Follow by adding the wine, and cooking until most of the liquid has evaporated.

4. Finally stir in chopped tomatoes (including liquid), sun-dried tomatoes, and thyme. Bring all vegetables to a simmer, then reduce heat to low and simmer until a thick sauce is formed. Season to taste with salt and pepper.

5. To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisking constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside.

6. To assemble, spread 1/2 cup of the vegetable sauce in the bottom of a casserole dish. Add one layer of noodles, then another 1/2 cup of vegetable sauce. Arrange a single layer of the fresh spinach leaves over the sauce, and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach, and then top with another layer of the noodles. Repeat this process 5 times.

7. In a preheated 375° F oven, bake for approximately 40 minutes. Let stand for 10 to 15 minutes and serve warm. Enjoy!

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