Easter Recipes

Find great ideas for Easter Recipes at 123EasyAsPie.com

Q: Easter recipes???
help! im 13 and i want to help make something for dinner or dessert on easter. i need recipes, pictures, links/sites that are for a sidedish,snack or dessert. anything that serves at least 10 people. thanks much

A: Well this is super easy to make and cost less than 5 dollars to make

1 box jiffy cornbread mix
1 can creamed corn
1 can reg corn ( dont drain juice)
1 small container sour cream

mix everything together in a bowl then bake at 350 for about an 1hr or until the top is browned

or you can go to allrecipes.com and search easter recipes they have plenty of recipes plus pictures and ratings of them

Q: What are some of your favorite Easter recipes?
Every year my mom and I make wheat pies and Pizza Chiene for Easter. It got me wondering what other families do for Easter.

What are your favorite, traditional, or strangest Easter recipes?

A: this isn’t too extravagant or anything but, my favorite easter recipe is deviled eggs!! We make them every easter sunday!~!~! They’re absolutly DELICIOUS!~!~!~!~!

Q: What are some cute easter snack recipes?
I need some cute easter snack recipes (like eggs and stuff). Could I also have some dessert ideas? It’s getting late and I need gifts for my family for tomorrow of Easter!! Please Help!

A: Ingredients
16 whole natural almonds
10 jumbo marshmallows
1 cup powdered sugar
3 tablespoons whipping cream
One 9-ounce package Little Debbie Marshmallow Easter Puffs
1 to 2 drops blue food coloring
1 drop black food coloring

http://www.foodchannel.com/recipes/100-easter-puff-bunnies

Q: Anyone have any good Easter recipes involving (SUPRISE) hard-boiled eggs?
I’m going to have a few dozen hard-boiled eggs to use – what are some good recipes for deviled-eggs or potato/macaroni salad with hard boiled eggs in them? I’m not a great cook, so does anyone have any simple recipes?

A: I have a really good potato salad recipe.

5 pounds of potatoes
1 small jar of sweet pickles
1 small onion
salt and pepper
mayo, never measured, just put it in till it looks right.
1 1/2 dozen to 2 dozen eggs.
3/4 cup of so of sugar, I never measure this either. I just pour and taste. So when you get the taste you like, stop.

I cut up the potato’s in bit size pieces, then boil them.

Drain, Run cold water over them to help cool them, drain.

Cut up your eggs, all but 6 to 8, to put in the salad. Add.

Cut up the sweet pickles in small pieces. Add.

Cut up your onion, add.

Salt and pepper to taste.

Add 1/2 of the jar of sweet pickle “juice”.

Add sugar.

Add mayo till it looks right.

Stir it all up.

With the leftover eggs, cut them in full slices going longways and lay them on top to look pretty.

Enjoy.
( you can also make macaroni salad with this, just use 1 pound of mac. noodles in stead of potato’s.)

Q: Do you have so fast and easy Easter recipes?
Casserole’s, Salad’s, Anything besides desserts! We are having a small get together Sunday for my family here! Want some fast to make and easy to eat recipes to prepare! Thanks in advance!

A: My traditional Easter dinner is a ham dinner and is very easy to prepare. I just put the ham in the oven…bake some sweet potatoes….side dish of green beans….and this delicious rhubarb salad which can be prepared a day ahead of time…

RHUBARB SALAD
2 cups rhubarb, cooked and sweetened (1/2 cup sugar)
While hot, stir in
1 pkg. strawberry jello
Cool.
Stir in
1 pkg. Dream Whip, prepared.
Add
1 small can drained crushed pineapple
Chill until firm.

Some nice dinner rolls really set it off….these really make the dinner special….”Rabbit shaped dinner rolls” You can use this recipe, which is delicious, or use your own favorite dinner roll recipe…or you could buy frozen dough and use it.

http://blisstree.com/eat/easter-bunny-rolls/

Q: Looking for easter recipes?
Tired of all the same food for every holiday. Would you have any recipes for easter that you would like to share. 10 points for the best menu idea……serving 12 adults and 5 children

A: Creamy Tomato Pasta
Ingredients:

1 teaspoon olive oil
2 teaspoons crushed garlic
1 cup chopped onions
1/2 pound ground beef, turkey, sausage, or chicken
2 cans chicken broth, divided
Half jar of spaghetti sauce
8 ounces of small shell pasta
2 tablespoons butter
2 1/2 tablespoons flour
1 1/4 cup milk
1/2 cup shredded cheddar
2 tablespoons parmesan
Procedure:

Cook the small shell pasta, drain, and place it in a large round baking dish. In a pan, heat the oil with the garlic and onions approximately four minutes. Add the meat until it is cooked through, breaking it into small bits. Next, add a half can of chicken broth and the spaghetti sauce. Simmer the sauce on low until it is thick, approximately 12 minutes. Then pour the pasta sauce over the noodles in the dish. Rinse your pan out and return it to the stovetop. Melt the butter and then add the flour, stirring it constantly for about one minute, trying to moisten all the flour. Then add the remaining chicken broth (1 1/2 cans) and the milk. Simmer on medium and stir, breaking down the butter and flour into the mixture. (Rub it against the bottom and sides of the pan with a large spoon, if needed.) Once it has thickened, after about five minutes, add the shredded cheddar and parmesan. Stir and remove from heat. Carefully pour the creamy sauce over the red sauce and pasta in the large baking dish. Cover and bake at 350 degrees for 15 minutes or until hot

Teriyaki Pork Loin Roast
Makes 8 servings

Ingredients:
¾ cup apple juice
2 Tbsp. sugar
2 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
1 tsp. ground ginger
½ tsp. garlic powder
1/8 tsp. pepper
1 (about 3-lbs.) boneless pork loin roast
7-1/2 tsp. cornstarch
3 Tbsp. cold water

Preparation:
Combine the apple juice, sugar, soy sauce, cider vinegar, ginger, garlic, and pepper in a slow cooker that’s been sprayed with nonstick cooking spray. Add the pork roast and turn to coat. Cover and cook on low for 8-9 hours. Remove the roast and keep warm. In a saucepan, blend cornstarch and water until smooth; stir in the cooking juices from the slow cooker. Bring to a boil; cook and stir until thickened, about 2-3 minutes. Serve sauce with the roast.

Tarragon Salmon Salad Recipe
MAKES 4 SERVINGS

Flaked poached salmon is flavored with chopped fresh tarragon. Pecans, grapes, or chopped apples can be added to the salad for variety.

FOR THE POACHED SALMON:

Ingredients:

1 1/2 cups dry white wine
1 cup water
2 lemon slices
1/2 onion, peeled and cut in half
4 sprigs fresh dill
4 sprigs fresh flat-leaf parsley
2 fresh bay leaves
1 teaspoon coarse salt
1 pound fresh salmon fillets, skinned and boned
FOR THE SALAD:

Ingredients:

Nonstick cooking spray
1 pound poached salmon fillets
2 tablespoons chopped fresh tarragon
1/2 cup coarsely chopped yellow sweet pepper
1 1/3 cups chopped, seeded tomatoes
1/4 cup chopped onion
1/2 medium cucumber, coarsely chopped (about 2 cups)
2 teaspoons small capers, drained
1 cup chopped pecans (optional)
1 recipe Lemon Vinaigrette (recipe follows)
TO PREPARE THE SALMON:

Combine the wine, water, lemon slices, onion, dill, parsley, bay leaves, and salt in a medium nonreactive skillet or saucepan. Bring to a boil. Reduce to a simmer, add the salmon, and cover. Cook for 5 to 8 minutes or just until done.
Carefully remove the salmon to a plate and let cool slightly. Break into medium-size pieces.
TO PREPARE THE SALAD:

Spray four 6-ounce small tumbler glasses or ramekins with nonstick cooking spray. Equally divide and layer the ingredients in each of the glasses or ramekins in the following order: salmon, tarragon, yellow pepper, tomatoes, onion and cucumber. Cover the top layer with plastic wrap and firmly press the mixture into the glasses or ramekins with a soup can or a similar object slightly smaller than the diameter of the glass or ramekin.
Invert the salads onto individual salad plates; carefully lift off the glasses or ramekins. Sprinkle each serving with capers and pecans (optional); drizzle with Lemon Vinaigrette (recipe below).
Lemon Vinaigrette RecipeMakes 1/2 Cup

Ingredients:

4 tablespoons extra-virgin olive oil
2 teaspoons finely grated lemon zest
4 tablespoons freshly squeezed lemon juice
2 teaspoons sugar
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
In a screw-top jar, combine the olive oil, lemon zest and juice, sugar, and salt and pepper. Shake well to mix the ingredients.
Refrigerate before using. Shake well before drizzling over the salad

Soy Sauce Chicken
Ingredients

1 medium size chicken, (cut into pieces as desired or leave it whole)
1 tsp. salt
3 tbsp. dark soya sauce with 1 to 2 tbsp. sugar
a big cluster of garlic
1/2 cup water.
1 tsp. sesame oil
Method

1. Season chicken with salt for 1 hour.
2. Smash garlic.
3. Fry the garlic until lightly brown. Set it aside.
4. Brown the sugar (either light or dark brown)
5. Throw in the garlic and simmer with half cup of water for 30 to 45 minutes.
6. Add chicken in and cook over a very low heat until it is cooked and the juice is the same level as the meat.
7. Stir every now and then, so that the chicken is cooked evenly.
8. Add in the soya sauce and sesame oil. Stir well.
9. Simmer for another 15 minutes, stirring occasionally.
Serve with loads of rice and vegetables.

Mango Ice Box Cake
INGREDIENTS
1 (14 ounce) can sweetened condensed milk
2 cups cream
20 ladyfingers
4 mangos, peeled and sliced
5 ladyfingers, crumbled

DIRECTIONS
Whisk together the sweetened condensed milk and cream. Set aside.
Arrange 10 ladyfingers in a 7×11 baking dish; layer about half of the mango slices on the ladyfingers. Pour half of the milk mixture over the mangoes and ladyfingers. Repeat layering. Sprinkle ladyfinger crumbles over top. Cover dish
and freeze at least 4 hours.

Twice-Baked Potatoes
INGREDIENTS:
4 large baking potatoes, such as russets
1 package (3oz) cream cheese, softened
1 teaspoon minced fresh or frozen chives
3 tablespoons butter
1/2 cup grated Parmesan cheese
2 tablespoons sour cream
1 egg
1/2 teaspoon salt
dash pepper
paprika, optional
additional grated Parmesan cheese, for garnish
PREPARATION:
Scrub potatoes well; grease lightly with shortening and pierce with a fork two or three times. Bake in 400° oven for 1 hour or until fork tender. When cool enough to handle, split potatoes lengthwise and scoop out potato into electric mixer bowl.

Stuffed Mushrooms
INGREDIENTS:
8 to 10 medium mushroom, firm, closed caps
1 tablespoon butter
2 tablespoons minced onion or green onion
1/4 tablespoon Worcestershire sauce
1/4 cup soft bread crumbs (see below)
1/4 cup shredded sharp cheddar cheese
2 tablespoons water
salt & pepper to taste
PREPARATION:
Preheat oven to 350°. Wash mushrooms quickly under running water; drain on paper towels. Pull stems from mushrooms and chop finely. Melt butter in a skillet over medium-low heat; add chopped mushroom stems and onion. Sauté until tender.

Stir in Worcestershire sauce, soft bread crumbs, cheese, salt and pepper. Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top. At this point, you may cover and refrigerate these mushrooms for up to 24 hours. Before serving, put 2 tablespoons of water in a shallow dish and arrange stuffed mushrooms in dish. Bake for about 20 minutes. Serve hot.
Makes 8 to 10 appetizers.
Soft bread crumbs: Put bread on cutting board and use fork tines to tear off crumbs, or use food processor to make finer crumbs. One slice bread makes about 1/2 cup lightly packed crumbs.

Mini Cheddar and Green Onion Quiches
INGREDIENTS:
Pie pastry for 2-crust pie
2 tablespoons butter, melted
1 cup thinly sliced green onion, divided
1 cup shredded sharp Cheddar cheese
3 large eggs
1 teaspoon salt
freshly ground black pepper, about 1/8 teaspoon
1 teaspoon Dijon or other spicy mustard
1 cup half-and-half, or half heavy cream and half whole milk
PREPARATION:
Grease and flour mini muffin pans and heat oven to 400°.
Roll pie crust out to about 1/8-inch thickness. Cut out 2 1/2-inch rounds; fit into the mini muffin cups. Brush pastry with butter.

Sprinkle about 1/2 to 1 teaspoon of green onion into each cup; top with a small amount of shredded cheese.

Q: Does anyone know any quick and easy easter recipes for kids?
My daughter needs an easter dessert for a party thursday and i want something easy and fun that 3-5 yr olds will eat! HELP?!

A: I recommend this site alot:

http://www.marsbrightideas.com/easter/recipes/

Q: Do you have any ideas for easy Easter recipes?
I’m just looking for a good dessert that can tempt most taste buds. Fat free or low cal would be nice. Oh and don’t forget simple to make.

Thank you for your answers.

A: Quick put together desserts:

Eagle Brand Sweetened Condensed Milk videos-turn on your sound:

http://eaglebrand.com/videos.asp?v=fudge#video

Kraft’s Chocolate Passion Bowl (video):

http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.htm?vid=342

Q: What about some good easter recipes? anyone?
Does anyone know of any good websites where i can get good holiday recipes? In particular i was looking for easter! please don’t give me any obvious websites like betty crocker, or pillsbury. Make sure that the recipes have NO alchole

A: Best Devilled Eggs

Ingredients

12 hardboiled egg, peeled and chilled
1/2 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 green onions, finely chopped
2 tablespoons well-drained pickle relish ( sweet or dill)
paprika

Directions

Cut eggs in half lengthwise, remove yolks, and reserve whites.

Mash yolks until smooth. Combine yolks, mayo, Worcestershire sauce, mustard, salt, pepper, and mix until smooth. Stir in onion, and pickle relish.

Spoon mixture into center of egg whites. Sprinkle tops with paprika.

Serve as appetizer or side dish.

***************************************
Easter Ham

Ingredients
1 whole bone-in ham
12 ounces pineapple juice
2 cups packed brown sugar
1 cup water
1/2 teaspoon ground cloves

Directions

Place ham in roasting pan.

In saucepan, bring remaining ingredients to a boil. Pour over ham.

Bake, uncovered at 350°F for 2 to 2-1/2 hours, basting occasionally.

Cover with a foil tent if ham is getting too brown.

Great for easter lunch or dinner.

********************************
Cheesy Scalloped Potatoes

Ingredients

1 (10.75 ounce) can condensed Cheddar cheese soup
2 cups half-and-half cream
2 tablespoons herb and garlic flavored cream cheese spread
2 tablespoons dehydrated onion flakes
2 tablespoons garlic powder
2 tablespoons mustard powder
1 tablespoon chicken bouillon granules
salt and pepper to taste
6 large baking potatoes, peeled and thinly sliced
3 cloves garlic, minced
2 stalks celery, thinly sliced
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese

Directions:

Preheat the oven to 350 degrees F (175 degrees F).

In a large bowl, stir together the Cheddar cheese soup, half-and-half, cream cheese, onion flakes, garlic powder, mustard powder, chicken bouillon granules, salt and pepper. It will be slightly lumpy.

Grease a 9×13 inch baking dish, and layer 1/3 of the potato slices over the bottom so that they overlap slightly. Sprinkle half of the garlic and celery over this layer. Repeat layers ending with potatoes on top. Pour the cheese soup mixture evenly over the whole dish. Cover tightly with aluminum foil.

Bake for 45 minutes in the preheated oven. Remove from the oven, and sprinkle Cheddar and Parmesan cheeses over the top. Return to the oven uncovered, and bake for 20 more minutes, or until a butter knife can easily be inserted into the potatoes.

********************

Green Bean Casserole

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C).

Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.

Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
*********************************

Carrot Cake

Ingredients

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Q: Shot recipes for Easter egg hunt?
For the adults that are comming to easter dinner I am setting up an Easter egg hunt were the eggs all have the name of a shot the finder will have to do. I need recipes for shots, that have common ingredients, any ideas?

A: i found 17 “jello shots” recipes at www.recipezaar.com….go there, it’s FREE!

Q: What are some FUN easter desert recipes?
What are some FUN easter desert recipes?

A: Angel food cake frosted in pink or yellow and decorated with Easter candy, for example, bunny peeps in a circle to look like a flower, or foil eggs all around the bottom.

Mini cupcakes with coconuts nests on top with jelly beans for eggs

Chocolate silk pie garnished with mini Easter bunnies

Q: anyone have any good recipes for leftover easter eggs?
i’m sure that there are going to be a lot of others wondering this same question. if you have any good recipes please share. thanks and happy easter!

A: I just made Tuna Salad today and used eggs.

I did think about all the eggs that have been boiled over this Easter Holiday.

I suggest using left over eggs for:
Deviled eggs.
Tuna Salad – uses 2 eggs per can tuna
Potato Salad – uses 4 eggs per 10 med sized potato’s
Egg Salad

Happy Easter!

Q: RECIPES: Does anyone have some good, easy Easter recipes?
Just wanting some ideas for Easter

A: You didn’t mention whether you wanted desserts, side dishes, or appetizers, so here’s some to think about:

1. Mashed potato casserole: 10 yukon gold potatoes cooked until fork tender in chicken broth, drained. 1/2 cube butter, 1 4 oz package cream cheese, 1/2 cup sour cream, 1 cup sharp cheddar cheese,1 bunch scallions, chopped, more butter and cheese to top with. Add next 5 ingrediants along with a generous portion of kosher salt and fresh ground pepper. Add more sour cream if necessary. Top with cheddar cheese and dot with butter. Cover and bake in a 350 degree oven for 30 – 40 minutes, or until cheese is melted and bubbly.
2. Asparagas with pancetta bread crumbs: trim fibrous ends off of asparagas and cook until tender crisp, about 1 minute. Set aside. In skillet, saute pancetta with 3 T minced onion and 1 tsp minced garlic. Add 1 cup bread crumbs and stir to coat. Add 1 tsp lemon zest and 3 T parmesan cheese. Place asparagas in baking dish and sprinkle with bread crumbs. Drizzle olive oil or melted butter over each and bake for 20 minutes at 350 degrees.
3. Strawberry Angel Trifle: 1 store bought angel food cake, 1 large package vanilla instant pudding, 1/2 cup sour cream, 1 1/2 cup milk, 2 pints strawberries, cleaned, stemmed, and sliced. Sweeten and mash slightly with spoon. Coolwhip. Tear angel food cake into pieces and top with some of the berry mixture. Blend sour cream with milk and pudding and fold in 1 cup of the CoolWhip. Put 1/2 on top of the strawberries. Repeat layers ending with strawberries and Coolwhip.

Q: Does anyone have any easy Easter recipes?
I live at college and Im going home tomorrow to see my family. I would love to surprise them with a lovely desert that wouldn’t be too hard to make, maybe even from a box? Does anyone have any suggestions?
i have an oven

A: Make Eton Mess.Its a combination of meringues that you can buy from supermarket ready made.You crumble them up , and make layers with strawberries and whipped cream.Its wonderful.I serve mine with a choc sauce made with choc spread warmed through and some cream.Or you can just top it with this.Everyone does this dessert differently so be adventurous !

Q: What are those easter marshmellow recipes thing?
As we all know easter is coming and i need that recipie for that thing when you put it in the oven there is a marshmellow(and the marshmellow represents jesus) but when you taken them out the marshmellow isn’t there (when jesus rose from the toomb)! EEk please help! fast!

A: Hi,

I’m not familar with the dish you’re talking about, but I did a search using the words “marshmallow represents Jesus” and came up with the link to the recipe pasted below. It uses crescent rolls…is this the one?

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