Holida y

50+
IDEAS FOR
HIPPITY
HOPPITY

Easter
FUN!

Delights
 Celebrate
Easter’s Best!
Easter is just around the corner, so it’s time to get your
menu planning a-hoppin’! Great news: we’ve got you
covered! With Taste of Home Holidays: Easter Delights,
you can host Easter this year with ease.

With 54 recipes, you can mix and match to create a

memorable springtime feast. Start your Sunday off on a
sunny note when you turn to the Easter Brunch chapter.
Next, check out the lovely appetizer and beverage options
to greet your guests the moment they walk in the door.
When it’s time for the main meal, you can pick the perfect
entree, side dish, salad and bread to both impress and win
rave reviews.

Once the egg hunt is over, bring on dessert! Choose from

delightful pies, cupcakes, ice cream desserts, cookies and
more. These sweet treats will steal the show, so grab a
serving quick before they vanish—just like the Easter
bunny himself!

So, hop on over for some delicious new eats! After all,
Taste of Home Holidays: Easter Delights has all the
recipes you need to create a memorable meal.
Contents
Appetizers & Beverages

Easter Brunch

Salads & Side Dishes

Main Dishes

Breads

Desserts

Indexes
 Appetizers
& Beverages
APPETIZERS & BEVERAGES

Garlic-Herb
Mini Quiches
Looking for a wonderful little bite to
dress up the brunch buffet? These
delectable tartlets are irresistible!
—JOSEPHINE PIRO EASTON, PA

START TO FINISH: 25 MIN.

MAKES: 45 MINI QUICHES

1 package (6¹₂ ounces) reduced-fat

garlic-herb spreadable cheese
¹₄ cup fat-free milk
2 large eggs
3 packages (1.9 ounces each) frozen
miniature phyllo tart shells
2 tablespoons minced fresh parsley
Minced chives, optional

1. In a small bowl, beat the spreadable

cheese, milk and eggs. Place the tart
shells on an ungreased baking sheet; fill
each with 2 teaspoons mixture. Sprinkle
with parsley.
2. Bake at 350° for 10-12 minutes or until
the filling is set and shells are lightly
browned. Sprinkle with chives if desired.
Serve warm.
CRAB RANGOON TARTLETS
Substitute whipped cream cheese and
2 tablespoons sour cream for spreadable
cheese and milk. Omit eggs. Stir in ½ cup
fresh crab. Bake as directed; serve with
sweet-and-sour sauce.
SMOKY APRICOT TARTS Heat
2¼ cups apricot preserves, 1½ teaspoons
pumpkin pie spice and 3 tablespoons
brown sugar until sugar is dissolved.
Spoon into the tart shells. Sprinkle with
1½ cups shredded smoked mozzarella
cheese and 3 tablespoons brown sugar.
Bake 5-7 minutes or until cheese is melted.

EASTER DELIGHTS
 Spring Strawberry Sangria
Wine-infused strawberries make a lovely addition to this sparkling
beverage. I love serving it in springtime to celebrate the season.
—GINA QUARTERMAINE ALEXANDRIA, VA

PREP: 10 MIN. + CHILLING • MAKES: 10 SERVINGS (ABOUT 2 QUARTS)

4 cups dry white wine, chilled 1. In a pitcher, combine the wine,

¹₂ pound fresh strawberries, hulled and strawberries and sugar. Refrigerate at
sliced least 1 hour.
¹₄ cup sugar 2. Just before serving, stir in club soda
2 cups club soda, chilled and champagne.
2 cups champagne

EASTER DELIGHTS
 APPETIZERS & BEVERAGES

Chicks-on-the-
Ranch
Deviled Eggs
A hint of Dijon mustard,
Parmesan cheese and ranch
salad dressing take the flavor
of these absolutely adorable
deviled eggs to new heights.
—TASTE OF HOME TEST KITCHEN

START TO FINISH: 25 MIN.

MAKES: ¹₂ DOZEN

6 hard-cooked large eggs

¹₄
cup shredded Parmesan cheese
¹₄
cup prepared ranch salad dressing
1 teaspoon Dijon mustard
Dash pepper
5 carrot chips
12 capers
Fresh dill sprigs

1. Cut a thin slice from the bottom of

each egg so it sits flat. Cut the top third
from each egg. Carefully remove yolks
and place in a small bowl; mash with a
fork. Add cheese, salad dressing, mustard
and pepper; stir until well blended. Spoon
into the egg white bottoms; replace tops.
2. Cut 12 feet and 12 small triangles for
beaks from carrot chips. Gently press the
capers into the filling for eyes; add beaks.
Insert a dill sprig in top of eggs for tuft of
feathers. Place feet in front of chicks.
Refrigerate until serving.

EASTER DELIGHTS
 Greek Stuffed Mini Potatoes
I love this recipe because you can serve it warm or cold.
I usually make it ahead and serve it chilled with a tzatziki sauce.
—DEE GUELCHER ACWORTH, GA

PREP: 25 MIN. • BAKE: 45 MIN. • MAKES: 16 APPETIZERS

8 small red potatoes, halved 16 pitted Greek olives 2. Cut avocado half into eight slices;
2 tablespoons olive oil ¹₃ cup crumbled feta cheese halve crosswise. When cool enough to
1 tablespoon snipped fresh dill handle, scoop out 1 tablespoon pulp from
¹₂ teaspoon salt 1. Preheat oven to 350°. Place the each potato half (save for another use).
¹₄ teaspoon pepper potatoes in a large bowl. Add oil, dill, salt Fill each half with avocado, artichoke,
¹₂ medium ripe avocado, peeled and pepper; toss to coat. Transfer to a olive and cheese.
16 marinated quartered artichoke greased 15x10x1-in. baking pan. Roast
hearts, drained 40-50 minutes or until tender.

EASTER DELIGHTS
APPETIZERS & BEVERAGES

Asparagus
with
Horseradish
Dip
Serve asparagus on a decorative
platter with lemon wedges on
the side for garnish. To switch
up the flavor, use chopped garlic
in place of the horseradish.
—MILDRED LYNN CARUSO BRIGHTON, TN

START TO FINISH: 15 MIN.

MAKES: 16 APPETIZERS

32 fresh asparagus spears (about

2 pounds), trimmed
1 cup reduced-fat mayonnaise
¹₄ cup grated Parmesan cheese
1 tablespoon prepared horseradish
¹₂ teaspoon Worcestershire sauce

1. Place asparagus in a steamer basket;

place in a large saucepan over 1 in. of
water. Bring to a boil; cover and steam for
2-4 minutes or until crisp-tender. Drain
and immediately place in ice water. Drain
and pat dry.
2. In a small bowl, combine remaining
ingredients. Serve with asparagus.

EASTER DELIGHTS
 Shrimp Salad Appetizers
Everyone delights in these refreshing hors d’oeuvres. They’ve gained a big following since a friend shared
her family recipe with me. My 7-year-old son says it best: The celery and shrimp are so good together.
—SOLIE KIMBLE KANATA, ON

START TO FINISH: 15 MIN. • MAKES: 2 DOZEN

1 pound peeled and deveined cooked 2 celery ribs, finely chopped In a large bowl, combine the shrimp, crab
shrimp, chopped ¹₄ cup Dijon-mayonnaise blend and celery. Add mayonnaise blend; toss
1 can (6 ounces) lump crabmeat, 24 Belgian endive leaves (3-4 heads) or to coat. To serve, top each leaf with about
drained small butterhead lettuce leaves 2 tablespoons shrimp mixture.

EASTER DELIGHTS
 APPETIZERS & BEVERAGES

Inside-Out
Veggie Dip
Cherry tomatoes and cucumber
slices convert to savory, bite-size
treats ideal for any gathering.
—JUDIE THURSTENSON COLCORD, OK

PREP: 35 MIN. + CHILLING

MAKES: 3¹₂ DOZEN

2 large cucumbers
16 cherry tomatoes
1 package (8 ounces) cream cheese,
softened
¹₄ cup finely chopped sweet red pepper
2 tablespoons finely chopped celery
2 tablespoons finely chopped green
onion
1 tablespoon finely chopped carrot
1 teaspoon garlic powder
¹₂ teaspoon salt
¹₂ teaspoon onion powder

1. Peel strips from cucumbers to create

decorative edges if desired; cut into ½-in.
slices. Finely chop two slices; set aside.
With a small spoon, scoop some of the
seeds from the remaining slices.
2. Cut a thin slice from the bottoms of
tomatoes to allow them to rest flat. Cut a
thin slice from tops of tomatoes; scoop
out pulp, leaving a ¼-in. shell. Invert
onto paper towels to drain.
3. In a large bowl, combine the cream
cheese, red pepper, celery, onion, carrot,
seasonings and chopped cucumber.
4. Fill tomatoes and cucumber slices
with the cream cheese mixture, about
1 teaspoon in each. Refrigerate for at least
1 hour.

EASTER DELIGHTS
 Refreshing Raspberry Iced Tea
Because this iced tea recipe makes a gallon, it’s a nice choice
for parties. Make it ahead and freeze it so you can serve it later.
—ARLANA HENDRICKS MANCHESTER, TN

START TO FINISH: 20 MIN. • MAKES: 16 SERVINGS (1 CUP EACH)

6 cups water 8 cups cold water Add tea bags; steep, covered, 3-5 minutes
1³₄ cups sugar Ice cubes according to taste. Discard tea bags. Add
8 individual tea bags Fresh raspberries, optional juice concentrate; stir in cold water.
³₄ cup frozen apple-raspberry juice Serve over ice, with raspberries if desired.
concentrate In a large saucepan, bring 6 cups water
and sugar to a boil; remove from heat.

EASTER DELIGHTS
APPETIZERS & BEVERAGES

Ham ’n’
Cheese Biscuit
Stacks
These finger sandwiches are a pretty
addition to any spread, yet filling
enough to satisfy hearty appetites.
I’ve served them at holidays,
showers and tailgate outings.
—KELLY WILLIAMS FORKED RIVER, NJ

PREP: 1 HOUR • BAKE: 10 MIN. + COOLING

MAKES: 40 APPETIZERS

4 tubes (6 ounces each) small

refrigerated flaky biscuits (5 count)
¹₄ cup stone-ground mustard
ASSEMBLY
¹₂ cup butter, softened
¹₄ cup chopped green onions
¹₂ cup stone-ground mustard
¹₄ cup mayonnaise
¹₄ cup honey
10 thick slices deli ham, quartered
10 slices Swiss cheese, quartered
2¹₂ cups shredded romaine
40 frilled toothpicks
20 pitted ripe olives, drained and patted
dry
20 pimiento-stuffed olives, drained and
patted dry

1. Preheat oven to 400°. Cut biscuits in

half to make half-circles; place 2 in. apart
on ungreased baking sheets. Spread
mustard over tops. Bake until golden
brown, 8-10 minutes. Cool completely on
wire racks.
2. Mix butter and green onions. In
another bowl, mix mustard, mayonnaise
and honey. Split each biscuit into two
layers.
3. Spread biscuit bottoms with butter
mixture; top with ham, cheese, romaine
and biscuit tops. Spoon mustard mixture
over tops. Thread one olive onto each
toothpick; insert into stacks. Serve
immediately.

EASTER DELIGHTS
Easter
Brunch
EASTER BRUNCH

Strawberry
Banana
Crepes
You can cook the crepes the
night before, refrigerate them with
waxed paper in between, then fill
and top them in the morning.
—SHELLY SOULE LAS VEGAS, NV

PREP: 20 MIN. + CHILLING • COOK: 10 MIN.

MAKES: 18 CREPES

1 cup all-purpose flour

1 tablespoon sugar
¹₂ teaspoon ground cinnamon
1¹₂ cups milk
2 large eggs
1 to 2 tablespoons butter
FILLING
1 package (8 ounces) cream cheese,
softened
1 carton (8 ounces) frozen whipped
topping, thawed
¹₂ cup confectioners’ sugar
TOPPING
2 cups sliced fresh strawberries
2 medium firm bananas, sliced
¹₄ cup sugar, optional

1. In a large bowl, combine flour, sugar,

cinnamon, milk and eggs. Cover and
refrigerate for 1 hour.
2. In an 8-in. nonstick skillet, melt
1 teaspoon butter. Stir the batter; pour
about 2 tablespoons into the center of
skillet. Lift and tilt pan to evenly coat
bottom. Cook until top appears dry; turn
and cook 15-20 seconds longer. Remove
to a wire rack.
3. Repeat with remaining batter, add
butter to skillet as needed. When cool,
stack crepes on paper towels with waxed
paper in between.
4. In a large bowl, beat filling ingredients
until smooth. Spread 2 rounded
tablespoonfuls on each crepe; roll up. In a
large bowl, combine topping ingredients;
spoon with crepes.

EASTER DELIGHTS
 Sausage Cheese Biscuits
These biscuits are a brunch-time favorite. I love that they don’t require any special ingredients.
—MARLENE NEIDEIGH MYRTLE POINT, OR

START TO FINISH: 30 MIN. • MAKES: 10 SERVINGS

1 tube (12 ounces) refrigerated
buttermilk biscuits
1 package (8 ounces) frozen fully
cooked breakfast sausage links,
thawed
2 large eggs, beaten
¹₂ cup shredded cheddar cheese
3 tablespoons chopped green onions
1. Preheat oven to 400°. Roll out each
biscuit into a 5-in. circle; place each in an
ungreased muffin cup. Cut sausages into
EASTER DELIGHTS
fourths; brown in a skillet. Drain. Divide
sausages among cups.
2. In a small bowl, combine eggs, cheese
and onions; spoon into the cups. Bake
13-15 minutes or until browned.
 EASTER BRUNCH

Asparagus &
Ham Strata
For an easy make-ahead breakfast,
do the prep work the night before.
Next morning, just pop it in the
oven. This casserole version of
quiche is so hearty and delicious.
—ALLA GRAY ST. THOMAS, PA

PREP: 20 MIN. + CHILLING • BAKE: 1 HOUR

MAKES: 6 SERVINGS

5 large eggs
2 cups whole milk
¹₂ cup half-and-half cream
¹₂ teaspoon salt
¹₄ teaspoon pepper
¹₈ teaspoon ground nutmeg
4 cups cubed Italian or French bread
(about 6 ounces)
¹
₄
1 cups shredded Monterey Jack cheese,
divided
1 cup cubed deli ham (¹₂ inch)
1 cup cut fresh asparagus (1-inch
pieces)

1. In a large bowl, whisk the first six

ingredients until blended. Stir in the
bread, 1 cup cheese, ham and asparagus.
Transfer to a greased 8-in. square baking
dish. Refrigerate, covered, several hours
or overnight.
2. Preheat oven to 325°. Remove strata
from refrigerator while oven heats. Bake,
uncovered, 20 minutes. Sprinkle with
remaining cheese; bake 40-50 minutes
longer or until puffed, golden and a knife
inserted near the center comes out clean.
Let stand 5-10 minutes before serving.
FREEZE OPTION After assembling,
cover and freeze strata. To use, partially
thaw in refrigerator overnight. Remove
from the refrigerator 30 minutes before
baking. Preheat oven to 325°. Bake strata
as directed, increasing time as necessary
for a knife inserted near the center to
come out clean.

EASTER DELIGHTS
 Fresh Fruit Bowl
The glorious colors used here make this a festive salad. Slightly sweet
and chilled, it makes a nice accompaniment to almost any entree.
—MARION KIRST TROY, MI

PREP: 15 MIN. + CHILLING • MAKES: 3-4 QUARTS

8 to 10 cups fresh melon cubes In a large bowl, combine melon cubes

1 to 2 tablespoons white corn syrup
1 pint fresh strawberries, halved
2 cups fresh pineapple chunks
2 oranges, sectioned
Fresh mint leaves, optional
and corn syrup. Cover and refrigerate
overnight. Just before serving, stir in
remaining fruit. Garnish with fresh mint
leaves if desired.

EASTER DELIGHTS
EASTER BRUNCH

Streusel-
Topped
Blueberry
Waffle
Casserole
I had company coming and
needed a new breakfast casserole,
so I made up this nutty idea using
waffles. My neighbors and
husband all approved of it.
—JOAN HALLFORD
NORTH RICHLAND HILLS, TX

PREP: 30 MIN. + CHILLING

BAKE: 40 MIN. + STANDING
MAKES: 12 SERVINGS

1 package (8 ounces) cream cheese,

softened
¹₄ cup packed brown sugar
15 frozen waffles, thawed and cut into
1-inch pieces
1¹₂ cups fresh or frozen blueberries
8 large eggs
1¹₂ cups 2% milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
¹₂ teaspoon ground cinnamon
STREUSEL
¹₂ cup packed brown sugar
¹₃ cup all-purpose flour
1 teaspoon ground cinnamon
¹₄ cup butter, softened
¹₂ cup chopped pecans

1. In a small bowl, beat cream cheese and

brown sugar until blended. Place half of
the waffle pieces in a greased 13x9-in.
baking dish. Drop cream cheese mixture
by tablespoonfuls over waffles. Layer
with blueberries and remaining waffles.
2. In a large bowl, whisk eggs, milk,
melted butter, vanilla and cinnamon casserole from the refrigerator while over the top. Bake, uncovered, 40-45
until blended; pour over the waffles. oven heats. In a small bowl, mix brown minutes or until set and top is golden. Let
Refrigerate, covered, overnight. sugar, flour and cinnamon; cut in butter stand 10 minutes before serving.
3. Preheat oven to 350°. Remove until crumbly. Stir in pecans; sprinkle

EASTER DELIGHTS
 Orange Dream Pull-Apart Bread
My kitchen therapy is to bake treats for friends and co-workers. This pull-apart bread brings on the smiles.
—VICKIE FRIDAY MARTIN SCROGGINS, TX

PREP: 25 MIN. • BAKE: 35 MIN. • MAKES: 10 SERVINGS

1 package (8 ounces) cream cheese 1. Preheat oven to 375°. Cut cream mixture. Stand biscuits on their side in a
2 tubes (7¹₂ ounces each) small
refrigerated buttermilk biscuits
(10 count)
1 cup packed brown sugar
1 cup chopped pecans
4 teaspoons grated orange peel
cheese into 20 pieces. Using a small knife,
cut a horizontal pocket into the side of
each biscuit; fill each with a piece of
cream cheese. Pinch opening to seal.
2. In a shallow bowl, mix brown sugar,
pecans and orange peel. Dip biscuits in
greased 10-in. fluted tube pan.
3. Bake 35-40 minutes or until bread is
golden brown. Cool in pan 5 minutes
before inverting onto a serving plate.
Serve warm.
¹₂ cup butter, melted melted butter; roll in the brown sugar

EASTER DELIGHTS
 EASTER BRUNCH

Breakfast
Bruschetta
My family loves bruschetta, so why
not have it for breakfast? This gives
us a healthy start to the morning,
and takes very little effort. You get
all the traditional flavors, and with
egg added, it makes a great meal.
—KALLEE KRONG-MCCREERY
ESCONDIDO, CA

START TO FINISH: 25 MIN.

MAKES: 4 SERVINGS

3 plum tomatoes, seeded and chopped

¹₃ cup crumbled feta cheese
¹₄ cup sliced ripe olives
3 tablespoons minced fresh basil or
³₄ teaspoon dried basil
3 tablespoons olive oil
2 tablespoons finely chopped red onion
4 English muffins, split and toasted
6 large eggs
¹₈ teaspoon salt
¹₈ teaspoon pepper
Additional minced fresh basil

1. Preheat oven to 375°. Mix the first six

ingredients. Place the English muffin
halves on a baking sheet; top with the
tomato mixture. Bake until heated
through, 10-12 minutes.
2. Meanwhile, whisk together eggs, salt
and pepper. Heat a small nonstick skillet
coated with cooking spray over medium
heat. Pour in eggs; cook and stir until the
eggs are thickened and no liquid egg
remains. Top each English muffin half
with scrambled eggs; sprinkle with basil.
Serve immediately.

EASTER DELIGHTS
 Lemon-Raspberry Ricotta Pancakes
I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning.
I keep the tradition alive, making pancakes for my own family with almond milk, ricotta and raspberries.
—ANITA ARCHIBALD AURORA, ON

START TO FINISH: 30 MIN. • MAKES: 24 PANCAKES

1¹₂ cups cake or all-purpose flour 1 cup fresh or frozen raspberries until stiff but not dry. Fold into batter.
¹₄ cup sugar Whipped cream, maple syrup and Gently stir in raspberries.
2 teaspoons baking powder additional raspberries 2. Lightly grease a griddle; heat over
¹₄ teaspoon salt medium heat. Pour batter by ¼ cupfuls
¹₄ teaspoon ground cinnamon
1 cup unsweetened almond milk
1 cup part-skim ricotta cheese
3 large eggs, separated
2 teaspoons grated lemon peel
3 tablespoons lemon juice
1 teaspoon almond extract
1. In a large bowl, whisk flour, sugar,
baking powder, salt and cinnamon. In
another bowl, whisk almond milk, ricotta,
egg yolks, lemon peel, lemon juice and
extract until blended. Add to the dry
ingredients, stirring just until moistened.
In a clean small bowl, beat egg whites
EASTER DELIGHTS
onto griddle. Cook until bubbles on top
begin to pop and bottoms are golden
brown. Turn; cook until second side is
golden brown. Serve with whipped
cream, syrup and additional raspberries.
EASTER BRUNCH

Spinach
Quiche with
Potato Crust
Here’s a smart way to use up
leftover potatoes and veggies, if you
have them. Use 2¹₂ cups leftover
mashed potatoes and whatever
cooked vegetables you have on
hand. You can also use ¹₂ pound of
Italian sausage instead of bacon.
—HEATHER KING FROSTBURG, MD

PREP: 25 MIN. • BAKE: 55 MIN. + STANDING

MAKES: 8 SERVINGS

1 package (24 ounces) refrigerated

mashed potatoes
2 tablespoons olive oil, divided
8 ounces sliced fresh mushrooms
2 garlic cloves, minced
5 ounces frozen chopped spinach,
thawed and squeezed dry (about
¹₂ cup)
6 bacon strips, cooked and crumbled or
¹₃ cup bacon bits
2 teaspoons minced fresh rosemary or
¹₂ teaspoon dried rosemary, crushed
4 large eggs
1 cup 2% milk
¹₄ teaspoon pepper
1 cup (4 ounces) shredded cheddar
cheese

1. Preheat oven to 350°. Press mashed

potatoes onto bottom and up sides of a
greased 9-in. deep-dish pie plate. Brush
with 1 tablespoon oil. Bake 30 minutes or
until edges are golden brown.
2. Meanwhile, in a large skillet, heat
remaining oil over medium-high heat.
Add the mushrooms; cook and stir
3-4 minutes or until tender. Add garlic;
cook 1 minute longer. Remove from the
heat. Stir in the spinach, bacon and
rosemary; spoon over crust. In a small
bowl, whisk eggs, milk and pepper until
blended; stir in cheese. Pour over the 3. Bake 25-30 minutes longer or until the center comes out clean. Let stand
mushroom mixture. golden brown and a knife inserted near 10 minutes before cutting.

EASTER DELIGHTS
 Salads &
Side Dishes
SALADS & SIDE DISHES

Scalloped
Potatoes with
Mushrooms
Potatoes and mushrooms make a
great one-dish meal. Dig in!
—COURTNEY STULTZ WEIR, KS

PREP: 40 MIN. • BAKE: 15 MIN. + STANDING

MAKES: 8 SERVINGS

2 pounds potatoes (about 4 medium),

peeled and sliced
1 tablespoon butter
¹₂ pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
¹₄ cup all-purpose flour
1 cup chicken broth
1 teaspoon salt
¹₂ teaspoon dried oregano
¹₂ teaspoon pepper
1 cup (8 ounces) sour cream
1 cup coarsely chopped fresh
spinach
2 cups shredded Swiss cheese

1. Preheat oven to 375°. Place the

potatoes in a large saucepan; add water to
cover. Bring to a boil. Reduce the heat;
cook, uncovered, 8-12 minutes or until
tender. Drain.
2. Meanwhile, in another saucepan, heat
butter over medium-high heat. Add
mushrooms and onion; cook and stir
6-8 minutes or until tender. Stir in garlic;
cook 1 minute longer.
3. In a small bowl, whisk flour, broth and
seasonings until smooth; stir into
mushroom mixture. Bring to a boil,
stirring constantly; cook and stir 1-2
minutes or until sauce is thickened.
Remove from heat; stir in sour cream.
4. Arrange half of the potatoes in a
greased 1½-qt. or 8-in. square baking
dish; top with spinach. Spread half of the
hot mushroom sauce over top; sprinkle
with 1 cup cheese. Layer with remaining 5. Bake, uncovered, 12-15 minutes or melted. Let stand 10 minutes before
potatoes, sauce and cheese. until heated through and cheese is serving.

EASTER DELIGHTS
 Lemon Pepper Roasted Broccoli
Fresh green broccoli turns tangy and tasty when roasted with
lemon juice and pepper. A sprinkle of almonds adds crunch.
—LIZ BELLVILLE JACKSONVILLE, NC

START TO FINISH: 25 MIN. • MAKES: 8 SERVINGS

1¹₂ pounds fresh broccoli florets (about 2 teaspoons grated lemon peel 2. Roast 10-15 minutes or until tender.
12 cups) Transfer to a serving dish. Sprinkle with
2 tablespoons olive oil 1. Preheat oven to 450°. Place broccoli in almonds, lemon peel and remaining
¹₂ teaspoon lemon juice a large bowl. Whisk oil, lemon juice, salt pepper; toss to combine.
¹₄ teaspoon salt and ⅛ teaspoon pepper until blended;
¹₄ teaspoon coarsely ground pepper, drizzle over broccoli and toss to coat.
divided Transfer to a 15x10x1-in. baking pan.
¹₄ cup chopped almonds

EASTER DELIGHTS
 SALADS & SIDE DISHES

Garlic-Sesame
Green Beans
Sauteed bits of garlic and shallot,
plus toasted sesame seeds, turn
ordinary beans into something
special. Keep the recipe in mind for
your garden crop in summer, too.
—DEIRDRE COX KANSAS CITY, MO

PREP: 25 MIN. • COOK: 10 MIN.

MAKES: 12 SERVINGS

3 pounds fresh green beans, trimmed

1 tablespoon sesame oil
1 tablespoon canola oil
1 shallot, finely chopped
6 garlic cloves, minced
1¹₂ teaspoons salt
¹₂ teaspoon pepper
2 tablespoons sesame seeds, toasted

1. In a Dutch oven, bring 10 cups water to

a boil. Add green beans; cook, uncovered,
6-8 minutes or until tender.
2. Meanwhile, in a small skillet, heat the
oils over medium heat. Add shallot,
garlic, salt and pepper; cook and stir
2-3 minutes or until tender.
3. Drain green beans and return to
Dutch oven. Add shallot mixture; toss to
coat. Sprinkle with sesame seeds.

EASTER DELIGHTS
 Ham & Mandarin Salad
I created this simple salad when my family requested something different, sweet,
spicy and meaty. They were impressed! I like that it uses convenient deli ham.
—PATRICIA SWART GALLOWAY, NJ

START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS

¹₃
cup fat-free mayonnaise ¹₃ cup chopped walnuts, toasted NOTE To toast nuts, bake in a shallow
2 tablespoons fat-free milk 2 green onions, chopped pan in a 350° oven for 5-10 minutes or
1 tablespoon cider vinegar 6 cups torn romaine cook in a skillet over low heat until lightly
1 garlic clove, minced browned, stirring occasionally.
¹₄
teaspoon pepper In a large bowl, mix first five ingredients.
8 slices deli ham (about 6 ounces), cut Stir in ham, mandarin oranges, celery,
into strips walnuts and green onions. Serve on
1 can (11 ounces) mandarin oranges, romaine, tossing before serving if
drained desired.
2 celery ribs, thinly sliced

EASTER DELIGHTS
SALADS & SIDE DISHES

Corn & Onion

Souffle
I changed my dependable
cheese souffle recipe to prepare
it with fresh corn. If you’re souffle
challenged, just remember to
hold off from adding the whipped
egg whites until just before
you slip it in the oven.
—LILY JULOW LAWRENCEVILLE, GA

PREP: 25 MIN. • BAKE: 45 MIN.

MAKES: 10 SERVINGS

6 large eggs
2 tablespoons plus ¹₂ cup cornmeal,
divided
2 cups fresh or frozen corn (about
10 ounces), thawed
2 cups 2% milk
1 tablespoon sugar
³₄ cup heavy whipping cream
¹₂ cup butter, melted
1 tablespoon canola oil
1 cup chopped sweet onion
3 ounces cream cheese, softened
1 teaspoon plus ¹₈ teaspoon salt,
divided
¹₂ teaspoon freshly ground pepper
¹₈ teaspoon baking soda

1. Separate eggs; let stand at room

temperature 30 minutes. Grease a
2½-qt. souffle dish; dust lightly with
2 tablespoons cornmeal.
2. Preheat oven to 350°. Place the corn,
milk and sugar in a blender; cover and
process until smooth. Add the cream
and melted butter; cover and process
15-30 seconds longer.
3. In a large saucepan, heat oil over
medium heat. Add onion; cook and stir
4-6 minutes or until tender. Stir in corn
mixture, cream cheese, 1 teaspoon salt,
pepper and remaining cornmeal until 5. In a large bowl, beat egg whites with remaining egg whites. Transfer to
heated through. Remove to a large bowl. baking soda and remaining salt on high prepared dish.
4. Whisk a small amount of hot mixture speed until stiff but not dry. With a 6. Bake 45-50 minutes or until the top is
into egg yolks; return all to the bowl, rubber spatula, gently stir a fourth of the deep golden brown and puffed and center
whisking constantly. egg whites into corn mixture. Fold in appears set. Serve immediately.

EASTER DELIGHTS
 Brussels Sprouts in Rosemary Cream Sauce
Brussels sprouts in an herb cream sauce? You’ve never had
them like this—and you may never want them any other way!
—LIZ KOSCHORECK BEREA, KY

START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS

1 pound fresh Brussels sprouts (about ¹₄ cup shredded Parmigiano-Reggiano 2. Meanwhile, in a large saucepan, melt
4 cups) cheese butter over medium heat. Stir in flour
¹₄ cup butter, cubed
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 tablespoon coarsely chopped fresh
rosemary
2 garlic cloves, minced
Freshly ground pepper
1. Trim Brussels sprout stems; using a
paring knife, cut an “X” in the bottom of
each. Place sprouts in a large saucepan;
add water to cover. Bring to a boil. Reduce
until smooth; gradually whisk in cream.
Bring to a boil, stirring constantly; cook
and stir 1-2 minutes or until thickened.
Stir in rosemary and garlic. Add the
Brussels sprouts and salt; heat through,
stirring to combine. Sprinkle with cheese
³₄ teaspoon salt heat; simmer, covered, 6-8 minutes or and pepper.
until almost tender. Drain.

EASTER DELIGHTS
 SALADS & SIDE DISHES

Marmalade
Candied
Carrots
My crisp-tender carrots have a
citrusy flavor that’s perfect for
special occasions. This is
my favorite carrot recipe.
—HEATHER CLEMMONS SUPPLY, NC

START TO FINISH: 30 MIN.

MAKES: 8 SERVINGS

2 pounds fresh baby carrots

²₃ cup orange marmalade
3 tablespoons brown sugar
2 tablespoons butter
¹₂ cup chopped pecans, toasted
1 teaspoon rum extract

1. In a large saucepan, place steamer

basket over 1 in. of water. Place carrots in
basket. Bring water to a boil. Reduce heat
to maintain a low boil; steam, covered,
12-15 minutes or until carrots are
crisp-tender.
2. Meanwhile, in a small saucepan,
combine marmalade, brown sugar and
butter; cook and stir over medium heat
until mixture is thickened and reduced to
about ½ cup. Stir in pecans and extract.
3. Place carrots in a large bowl. Add
the marmalade mixture and toss gently
to coat.

EASTER DELIGHTS
 Fresh Sugar Snap Pea Salad
We found fresh sugar snap peas at the local produce market. We ended
up making a cheerful salad with a quick and tasty onion dressing.
—COURTNEY STULTZ WEIR, KS

PREP: 15 MIN. + CHILLING • MAKES: 6 SERVINGS

2 tablespoons olive oil 1 pound fresh sugar snap peas, 2. Add peas to the dressing and toss to
2 tablespoons white wine vinegar trimmed and halved (about 4 cups) coat. Refrigerate, covered, 30 minutes
2 teaspoons honey before serving.
¹₂ teaspoon salt 1. Place the first seven ingredients in
¹₂ teaspoon pepper a blender; cover and process until
¹₄ teaspoon dried thyme blended. Transfer to a large bowl; stir in
¹₂ cup chopped onion poppy seeds.
¹₂ teaspoon poppy seeds

EASTER DELIGHTS
SALADS & SIDE DISHES

Citrus-
Tarragon
Asparagus
Salad
I created this colorful salad
when I was invited to a friend’s
Easter egg hunt and potluck picnic.
The guests were begging to get
my recipe. Let the flavors infuse
overnight for the best taste.
—CHERYL MAGNUSON
APPLE VALLEY, CA

PREP: 40 MIN. + CHILLING • BROIL: 15 MIN.

MAKES: 12 SERVINGS

3 medium sweet red peppers

3 pounds fresh asparagus, trimmed
¹₂ cup minced shallots
DRESSING
¹₃ cup white balsamic vinegar
2 tablespoons grated orange peel
2 tablespoons minced fresh tarragon
1 tablespoon honey
1 teaspoon sea salt
¹₄ teaspoon pepper
²₃ cup walnut or olive oil

1. Preheat broiler. Place peppers on a

foil-lined baking sheet. Broil 4 in. from
heat until skins blister, about 5 minutes.
With tongs, rotate peppers a quarter
turn. Broil and rotate until all sides are
blistered and blackened. Immediately
place peppers in a large bowl; let stand,
covered, 20 minutes.
2. Meanwhile, in a 6-qt. stockpot, bring
8 cups water to a boil. Add asparagus in
batches; cook, uncovered, 1-2 minutes or
just until crisp-tender. Remove the
asparagus and immediately drop into ice
water. Drain and pat dry; cut into halves.
3. Peel off and discard charred skin on
peppers. Remove stems and seeds. Cut
peppers into ¼-in.-wide strips. In a large whisk vinegar, orange peel, tarragon, asparagus mixture; toss to coat.
bowl, combine asparagus, red peppers honey, salt and pepper. Gradually whisk Refrigerate up to 4 hours before
and shallots. For dressing, in a small bowl, in oil until blended. Drizzle over the serving, stirring occasionally.

EASTER DELIGHTS
Main Dishes
MAIN DISHES

Blue Cheese-
Mushroom
Stuffed
Tenderloin
Here’s my go-to entree for most
special events. Filled with a savory
stuffing, the sliced tenderloin
looks and tastes like it comes
from an upscale restaurant.
—JOYCE CONWAY WESTERVILLE, OH

PREP: 25 MIN. • BAKE: 40 MIN. + STANDING

MAKES: 8 SERVINGS

2 tablespoons butter
¹₂ pound sliced baby portobello
mushrooms
1 tablespoon Worcestershire sauce
3 tablespoons horseradish mustard or
spicy brown mustard
1 tablespoon coarsely ground pepper
1 tablespoon olive oil
1 teaspoon salt
1 beef tenderloin roast (4 pounds)
³₄ cup crumbled blue cheese, divided
1¹₂ cups french-fried onions
Additional french-fried onions,
optional

1. Preheat oven to 425°. In a small skillet,

heat butter over medium-high heat. Add
mushrooms and Worcestershire sauce;
cook and stir 6-8 minutes or until
mushrooms are tender. In a small bowl,
mix mustard, pepper, oil and salt.
2. Cut lengthwise through the center of
roast to within ½ in. of bottom. Open
roast flat; cover with plastic wrap. Pound
with a meat mallet to ¾-in. thickness.
3. Remove plastic. Spread mushrooms
down center of roast to within ½ in. of
ends; top with ½ cup cheese and onions. 40-50 minutes or until meat reaches Remove string and toothpicks. Top
Close roast; tie at 1½-in. intervals with desired doneness (for medium-rare, a servings with remaining cheese. If
kitchen string. Secure the ends with thermometer should read 145°; medium, desired, warm additional onions in
toothpicks. 160°; well-done, 170°). microwave and sprinkle over tops.
4. Place on a rack in a shallow roasting 5. Remove roast from oven; tent with
pan; spread with mustard mixture. Roast foil. Let stand 15 minutes before slicing.

EASTER DELIGHTS
 Pesto Rice-Stuffed Chicken
Juicy stuffed chicken is light, fresh and feels unique. Substitute shredded cheese for the pesto if you like.
—RACHEL DION PORT CHARLOTTE, FL

PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 8 SERVINGS

³₄
cup uncooked instant rice 1. Preheat oven to 375°. Cook rice 3. In a large skillet, heat 1 tablespoon oil
¹₂
cup chopped seeded tomato according to package directions. over medium-high heat. In batches,
¹₄
cup prepared pesto 2. In a bowl, combine tomato, pesto, salt brown chicken breasts on each side,
¹₈
teaspoon salt
8 boneless skinless chicken breast
halves (6 ounces each)
2 tablespoons canola oil, divided
and rice. Cut a pocket horizontally in the
thickest part of each chicken breast. Fill
each with 3 tablespoons rice mixture;
secure with toothpicks.
EASTER DELIGHTS
adding additional oil as needed. Transfer
to a greased 15x10x1-in. baking pan.
4. Bake 18-22 minutes or until the
chicken is no longer pink. Discard
toothpicks before serving.
 MAIN DISHES

Apricot Ginger
Mustard-
Glazed Ham
Although I usually buy spiral-sliced
hams, I decided to do a home-baked
ham with a gingery glaze. This is how
you do special-occasion dining.
—ALLY PHILLIPS MURRELLS INLET, SC

PREP: 15 MIN. • BAKE: 2 HOURS

MAKES: 16 SERVINGS

1 fully cooked bone-in ham (7 to

9 pounds)
¹₂ cup apricot halves, drained
¹₂ cup stone-ground mustard
¹₃ cup packed brown sugar
2 tablespoons grated fresh gingerroot
1 tablespoon whole peppercorns
¹₂ teaspoon sea salt
¹₂ teaspoon coarsely ground pepper

1. Preheat oven to 325°. Place ham on a

rack in a shallow roasting pan. Using a
sharp knife, score surface of ham with
¼-in.-deep cuts in a diamond pattern.
Cover and bake 1¾ to 2¼ hours or until
a thermometer reads 130°.
2. Meanwhile, place the remaining
ingredients in a food processor; process
until blended. Remove ham from oven.
Increase oven setting to 425°. Spread
apricot mixture over ham.
3. Bake ham, uncovered, 15-20 minutes
longer or until a thermometer reads 140°.
If desired, increase oven setting to broil;
broil 2-4 minutes or until golden brown.

EASTER DELIGHTS
 Thyme & Basil Roast Pork
My dad’s favorite roast pork was rubbed with cinnamon, thyme, basil and
lemon. He loved thick slices and wanted only a salad to finish off the meal.
—LORRAINE CALAND SHUNIAH, ON

PREP: 30 MIN. • BAKE: 1 HOUR + STANDING • MAKES: 8 SERVINGS

1 tablespoon all-purpose flour 1 medium onion, cut into wedges pan, fat side up. Arrange apple and onion
2 teaspoons dried basil 1 medium lemon, cut into wedges around roast. Squeeze lemon juice from
2 teaspoons dried thyme 1 fresh rosemary sprig one wedge over pork; add lemon wedges
2 teaspoons ground cinnamon to pan. Place rosemary over pork.
1¹₂ teaspoons salt 1. Preheat oven to 325°. In a small bowl, 3. Roast 1 to 1½ hours or until a
¹₂ teaspoon pepper
2 tablespoons canola oil
1 boneless pork loin roast (3 to
4 pounds)
1 medium apple, cut into wedges
mix flour, basil, thyme, cinnamon, salt
and pepper; rub over pork.
2. In a large skillet, heat the oil over
medium-high heat. Brown roast on all
sides. Place roast in a shallow roasting
EASTER DELIGHTS
thermometer reads 145°. Remove roast,
onion and apple to a serving platter; tent
with foil. Let stand 15 minutes before
slicing.
MAIN DISHES

Mushroom
& Leek Pie
We live in the Pacific Northwest
and often forage for the
mushrooms we use in this
quiche. We prefer chanterelle,
but baby portobello or oyster
mushrooms are delicious, too.
—VICKIE WOODS SALEM, OR

PREP: 30 MIN. + CHILLING • BAKE: 30 MIN.

MAKES: 8 SERVINGS

Pastry for single-crust pie (9 inches)

12 ounces fresh chanterelle, baby
portobello or oyster mushrooms, or
a combination of mushrooms
3 tablespoons butter, divided
1 medium leek (white portion only),
halved and sliced
¹₂ teaspoon salt
¹₄ teaspoon pepper
1 cup shredded cheddar cheese
4 large eggs
3 tablespoons heavy whipping cream
Minced fresh parsley, optional

1. Preheat oven to 375°. On a lightly

floured surface, roll pastry dough to a
⅛-in.-thick circle; transfer to a 9-in. pie
plate. Trim pastry to ½ in. beyond rim of
plate; flute the edge. Refrigerate while
preparing filling.
2. Wipe mushrooms clean with a damp
tea towel. Trim stems; quarter or slice
large mushrooms.
3. In a large skillet, heat 1 tablespoon
butter over medium-high heat. Add leek;
cook and stir 2-3 minutes or until tender.
Remove from pan.
4. In the same pan, heat remaining
butter over medium-high heat. Add eggs and cream until blended; pour over all-purpose flour and ¼ teaspoon salt;
mushrooms; cook 4-6 minutes or until the top. cut in ½ cup cold butter until crumbly.
tender and liquid has evaporated. Stir in 6. Bake on a lower oven rack 30-35 Gradually add 3-5 tablespoons ice water,
leek, salt and pepper. Cool slightly. minutes or until a knife inserted near the tossing with a fork until dough holds
5. Sprinkle ½ cup cheese onto bottom of center comes out clean. If desired, together when pressed. Wrap in plastic
pastry-lined pie plate. Top with the sprinkle with parsley before serving. wrap and refrigerate 1 hour.
mushroom mixture; sprinkle with PASTRY FOR SINGLE-CRUST
remaining cheese. In a large bowl, whisk PIE (9 INCHES) Combine 1¼ cups

EASTER DELIGHTS
 Ham & Veggie Casserole
I’ve paired ham with broccoli and cauliflower for years. To complete
this casserole dinner, I serve it with warm dinner rolls.
—SHERRI MELOTIK OAK CREEK, WI

START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS

1 package (16 ounces) frozen broccoli 1. Preheat oven to 425°. Cook broccoli until blended. Stir in ham, pepper and
florets and cauliflower according to package vegetables.
1 package (16 ounces) frozen directions; drain. 4. Transfer to a greased 8-in. square
cauliflower 2. Meanwhile, in a small skillet, melt baking dish. Sprinkle with toasted
2 teaspoons plus 2 tablespoons butter, 2 teaspoons butter. Add the bread crumbs. Bake, uncovered, 10-15 minutes
divided crumbs; cook and stir over medium heat or until heated through.
¹₄ cup seasoned bread crumbs 2-3 minutes or until lightly toasted.
2 tablespoons all-purpose flour Remove from heat.
1¹₂ cups 2% milk 3. In a large saucepan, melt remaining
³₄ cup shredded sharp cheddar cheese butter over medium heat. Stir in flour
¹₂ cup grated Parmesan cheese until smooth; gradually whisk in milk.
1¹₂ cups cubed fully cooked ham (about Bring to a boil, stirring constantly; cook
8 ounces) and stir 1-2 minutes or until thickened.
¹₄ teaspoon pepper Remove from the heat; stir in cheeses

EASTER DELIGHTS
 MAIN DISHES

Spinach
& Chicken
Phyllo Pie
For a real showstopper, we make
chicken pie with phyllo and spinach.
Even our kids go for it! It’s so good
served with a minty fruit salad.
—KATIE FERRIER HOUSTON, TX

PREP: 35 MIN. • BAKE: 35 MIN.

MAKES: 8 SERVINGS

2 pounds ground chicken

1 large onion, chopped
1 teaspoon pepper
1 teaspoon dried oregano
³₄
teaspoon salt
¹₂
teaspoon ground nutmeg
¹₄
teaspoon crushed red pepper flakes
3 packages (10 ounces each) frozen
chopped spinach, thawed and
squeezed dry
4 large eggs, lightly beaten
3 cups crumbled feta cheese
20 sheets phyllo dough (14x9-inch size)
Cooking spray

1. Preheat oven to 375°. In a large skillet,

cook chicken and onion over medium-
high heat 7-9 minutes or until chicken is
no longer pink, breaking up chicken into
crumbles; drain. Stir in seasonings. Add
spinach; cook and stir until liquid is
evaporated. Transfer to a large bowl; cool
slightly. Stir in beaten eggs and cheese.
2. Layer 10 sheets of phyllo dough in a
greased 13x9-in. baking dish, spritzing
each with cooking spray. (Keep the
remaining phyllo covered with plastic
wrap and a damp towel to prevent it from
drying out.) Spread spinach mixture over
phyllo. Top with remaining sheets of
phyllo, spritzing each with cooking spray.
Cut into eight rectangles.
3. Bake, uncovered, 35-40 minutes or
until golden brown. If necessary, recut
rectangles before serving.

EASTER DELIGHTS
 Ham & Pineapple Kabobs
For a twist on the usual holiday fare, my family turns ham and pineapple into
juicy kabobs. The marinade gets its unique zip from hoisin, teriyaki and soy sauces.
—CHANDRA LANE-SIROIS KANSAS CITY, MO

PREP: 30 MIN. + MARINATING • BAKE: 15 MIN. • MAKES: 12 SERVINGS

¹₄ cup hoisin sauce 1. In a large resealable plastic bag, 3. Meanwhile, on 12 metal or soaked
¹₄ cup unsweetened pineapple juice combine first six ingredients. Add ham; wooden skewers, alternately thread the
¹₄ cup teriyaki sauce seal bag and turn to coat. Refrigerate ham and pineapple; place in a foil-lined
1 tablespoon honey overnight. 15x10x1-in. baking pan. Brush with glaze.
1¹₂ teaspoons rice vinegar 2. Preheat oven to 350°. Drain ham, Bake, uncovered, 15-20 minutes or until
1¹₂ teaspoons reduced-sodium soy sauce
KABOBS
2 pounds fully cooked boneless ham,
cut into 1-inch pieces
1 large fresh pineapple, peeled, cored
and cut into 1-inch cubes (about
4 cups)
reserving marinade. For glaze, pour lightly browned.
marinade into a small saucepan; bring to
a boil. Reduce heat; simmer, uncovered,
5-7 minutes or until slightly thickened,
stirring occasionally. Remove from heat.
EASTER DELIGHTS
MAIN DISHES

Greek
Zucchini &
Feta Bake
Looking to highlight your meal
with something light, indulgent
and golden on top? Turn to
this Greek-style bake.
—GABRIELA STEFANESCU WEBSTER, TX

PREP: 40 MIN. • BAKE: 30 MIN. + STANDING

MAKES: 12 SERVINGS

2 tablespoons olive oil, divided

5 medium zucchini, cut into ¹₂-inch
cubes (about 6 cups)
2 large onions, chopped (about
4 cups)
1 teaspoon dried oregano, divided
¹₂ teaspoon salt
¹₄ teaspoon pepper
6 large eggs
2 teaspoons baking powder
1 cup (8 ounces) reduced-fat plain
yogurt
1 cup all-purpose flour
2 packages (8 ounces each) feta
cheese, cubed
¹₄ cup minced fresh parsley
1 teaspoon paprika

1. Preheat oven to 350°. In a Dutch oven,

heat 1 tablespoon oil over medium-high
heat. Add half of the zucchini, half of the
onions and ½ teaspoon oregano; cook
and stir 8-10 minutes or until zucchini is
crisp-tender. Remove from pan. Repeat
with the remaining vegetables. Return
previously cooked vegetables to pan. Stir
in salt and pepper. Cool slightly.
2. In a large bowl, whisk eggs and baking
powder until blended; whisk in yogurt
and flour just until blended. Stir in
cheese, parsley and zucchini mixture.
Transfer to a greased 13x9-in. baking
dish. Sprinkle with paprika.
3. Bake, uncovered, 30-35 minutes or
until golden brown and set. Let stand NOTE If desired, thinly slice 1 medium oil; arrange over casserole before
10 minutes before cutting. zucchini and toss with 2 teaspoons olive sprinkling with paprika. Bake as directed.

EASTER DELIGHTS
Breads
BREADS

Grandma
Nardi’s Italian
Easter Bread
My Grandma Nardi’s bread
with dyed Easter eggs represents
family and tradition. I fondly
remember how she taught me the
recipe when I was a little girl.
—PAT MERKOVICH SOUTH MILWAUKEE, WI

PREP: 35 MIN. + RISING

BAKE: 30 MIN. + COOLING
MAKES: 1 LOAF (16 SLICES)

3 large eggs
Assorted food coloring
BREAD
²₃ cup warm whole milk (70° to 80°)
2 large eggs
2 tablespoons butter, melted
2 tablespoons sugar
1¹₂ teaspoons salt
3 cups bread flour
1 package (¹₄ ounce) quick-rise
yeast
1 tablespoon canola oil
EGG WASH
1 large egg
1 tablespoon water
1 tablespoon sesame seeds or poppy
seeds
1. Place three eggs in a single layer in a
small saucepan; add enough cold water to
cover by 1 in. Cover and quickly bring to a
boil. Remove from the heat. Let stand
15 minutes.
2. Rinse eggs in cold water and place in
ice water until completely cooled. Drain;
dye hard-cooked eggs with food coloring,
following package directions. Let stand
until completely dry.
3. In a bread machine pan, place the first
seven bread ingredients in the order
suggested by manufacturer. Select dough
setting. Check dough after 5 minutes of
mixing; add 1-2 tablespoons additional
milk or flour if needed.
4. When the cycle is completed, turn
dough onto a lightly floured surface.
Punch down dough; divide into thirds.
Roll each into a 15-in. rope. Place ropes
on a greased baking sheet and braid.
Shape into a ring. Pinch ends to seal.
Lightly coat dyed eggs with oil; arrange
on braid, tucking them carefully between
ropes. For egg wash, whisk egg with
water. Brush over dough; sprinkle with
sesame seeds.
5. Cover with a kitchen towel; let rise in a
warm place until almost doubled, about
30 minutes. Preheat oven to 350°.
6. Bake 30-35 minutes or until golden
brown. Remove from pan to a wire rack to
cool. Refrigerate leftovers.
EASTER DELIGHTS
TO PREPARE DOUGH BY HAND In a
large bowl, mix sugar, yeast, salt and
1 cup flour. In a small saucepan, heat milk
and butter to 120°-130°. Add to the dry
ingredients; beat on medium speed
2 minutes. Add the eggs; beat on high
2 minutes. Stir in enough remaining flour
to form a soft dough (dough will be
sticky). Turn dough onto a floured
surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased
bowl, turning once to grease the top. Cover
with plastic wrap and let rest 1 hour.
Shape and bake as directed.
 Ham & Green Onion Biscuits
I started with my grandmother’s biscuits recipe and added a bit of my own
ingredients. When I make these now with my kids, it feels like she’s with us.
—AMY CHASE VANDERHOOF, BC

PREP: 20 MIN. • BAKE: 10 MIN. • MAKES: ABOUT 1 DOZEN

2 cups all-purpose flour 1. Preheat oven to 450°. In a large bowl, 2. Turn dough onto a lightly floured
3 teaspoons baking powder whisk the first five ingredients. Cut in surface; knead gently 8-10 times. Pat or
1 teaspoon sugar butter until mixture resembles coarse roll dough to ½-in. thickness; cut with a
¹₄ teaspoon garlic salt crumbs. Stir in ham and green onions. floured 2½-in. biscuit cutter. Place 2 in.
Dash pepper Add milk; stir just until moistened. apart on an ungreased baking sheet. Bake
6 tablespoons cold butter, cubed 10-12 minutes or until golden brown.
1 cup finely chopped fully cooked ham Serve warm.
2 green onions, chopped
³₄ cup 2% milk

EASTER DELIGHTS
 BREADS

Baker’s Dozen
Yeast Rolls
A yummy honey-garlic topping
turns these easy dinner rolls
into something extra special.
—TASTE OF HOME TEST KITCHEN

PREP: 25 MIN. + RISING

BAKE: 15 MIN. + COOLING
MAKES: 13 ROLLS

2 to 2¹₂ cups all-purpose flour

2 tablespoons sugar
1 package (¹₄ ounce) quick-rise yeast
¹₂ teaspoon salt
³₄ cup warm water (120° to 130°)
2 tablespoons plus 4 teaspoons butter,
melted, divided
³₄ cup shredded sharp cheddar cheese
2 teaspoons honey
¹₈ teaspoon garlic salt

1. In a large bowl, combine 1½ cups

flour, sugar, yeast and salt. Add water and
2 tablespoons butter; beat on medium
speed for 3 minutes or until smooth. Stir
in cheese and enough remaining flour to
form a soft dough.
2. Turn onto a lightly floured surface;
knead until smooth and elastic, about
4-6 minutes. Cover and let rest for
10 minutes. Divide into 13 pieces. Shape
each into a ball. Place in a greased 9-in.
round baking pan. Cover and let rise in a
warm place until doubled, about 30
minutes.
3. Preheat oven to 375°. Bake the rolls
11-14 minutes or until lightly browned.
Combine honey, garlic salt and remaining
butter; brush over rolls. Remove from
pan to wire rack.

EASTER DELIGHTS
 Hurry-Up Biscuits
When I was young, my mom would make these biscuits with fresh cream she got from a
local farmer. I don’t go to those lengths anymore, but the family recipe is still a real treat.
—BEVERLY SPRAGUE BALTIMORE, MD

START TO FINISH: 30 MIN. • MAKES: 1 DOZEN

3 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt
2 cups heavy whipping cream
1. Preheat oven to 375°. In a large bowl, 2. Drop by ¼ cupfuls 1 in. apart onto
whisk flour, baking powder, sugar and greased baking sheets. Bake 17-20
salt. Add cream; stir just until moistened. minutes or until bottoms are golden
brown. Serve warm.

EASTER DELIGHTS
BREADS

Easter Bunny
Rolls
If you’re planning an Easter feast,
why not hop to it and roll out a bevy
of bunnies? They’ll multiply quicker
than you think, and your hearty
eaters will cotton to them!
—BONNIE MYERS CALLAWAY, NE

PREP: 30 MIN. + RISING • BAKE: 10 MIN.

MAKES: 2 DOZEN

1 package (¹₄ ounce) active dry yeast

¹₄ cup warm water (110° to 115°)
³₄ cup warm milk (110° to 115°)
2 tablespoons sugar
2 tablespoons shortening
1 large egg, beaten
2 teaspoons celery seed
1 teaspoon salt
1 teaspoon rubbed sage
¹₂ teaspoon ground nutmeg
3 to 3¹₂ cups all-purpose flour
Melted butter

1. In a small bowl, dissolve yeast in warm

water. In a large bowl, combine milk,
sugar, shortening, egg, celery seed, salt,
sage, nutmeg, yeast mixture and 2 cups
flour; beat on medium speed until
smooth. Stir in enough remaining flour to
form a soft dough. Turn dough onto a
floured surface; knead until smooth and
elastic; about 6-8 minutes. Place in a
greased bowl, turning once to grease top.
Cover with plastic wrap and let rise in a
warm place until doubled, about 1 hour.
Punch dough down; let rest 10 minutes.
2. Divide the dough into 24 pieces. For
each bunny, roll one piece of dough into
a 20-in. rope. Cut the rope into one
10-in. piece, one 5-in. piece, two 2-in.
pieces and one 1-in. piece. Coil 10-in.
piece for body; place on a greased baking
sheet. Coil 5-in. piece for the head; place
next to body. Form ears from the 2-in.
pieces and tail from the 1-in. piece; add to the baking sheet. Cover with a kitchen 3. Preheat oven to 375°. Bake 10-12
the bunny. Pinch and seal pieces together. towel; let rise until doubled, about minutes or until lightly browned. Brush
Repeat, placing the bunnies 2 in. apart on 25 minutes. with melted butter. Serve warm.

EASTER DELIGHTS
 Rhubread
We moved into a house with a yard of fresh rhubarb. To use some of
those ruby stalks, we made rhubarb bread with cinnamon and pecans.
—ERIKA ELLIOTT PANOLA, IL

PREP: 15 MIN. • BAKE: 50 MIN. + COOLING • MAKES: 2 LOAVES (12 SLICES EACH)

3 cups coarsely chopped fresh rhubarb 1 teaspoon ground cinnamon In another bowl, whisk flour, salt, baking
(about 12 ounces) ¹₄ teaspoon baking powder soda, cinnamon and baking powder;
2 tablespoons plus 1³₄ cups sugar, ¹₂ cup chopped pecans, optional gradually beat into oil mixture (batter
divided will be thick). Stir in rhubarb mixture
1 cup canola oil 1. Preheat oven to 350°. Grease and flour and, if desired, pecans.
2 large eggs two 8x4-in. loaf pans. 4. Transfer to the prepared pans. Bake
1 tablespoon vanilla extract 2. Toss rhubarb with 2 tablespoons 50-60 minutes or until a toothpick
3 cups all-purpose flour sugar; let stand while preparing batter. inserted in center comes out clean. Cool
1 teaspoon salt 3. In a large bowl, beat oil, eggs, vanilla in pans 10 minutes before removing to a
1 teaspoon baking soda and remaining sugar until well blended. wire rack to cool.

EASTER DELIGHTS
 BREADS

Triple Citrus
Scones
I love the bright and buttery flavor
of these tender scones. Serve them
with a yummy jam, or try them as a
base for strawberry shortcake.
—ANGELA LEMOINE HOWELL, NJ

PREP: 20 MIN. • BAKE: 15 MIN.

MAKES: 8 SCONES

2¹₄ cups all-purpose flour

¹₄ cup plus 1 tablespoon sugar, divided
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
1¹₂ teaspoons grated lime peel
3 teaspoons baking powder
¹₂ teaspoon salt
6 tablespoons cold butter, cubed
1 large egg
¹₄ cup orange juice
¹₄ cup buttermilk
1 tablespoon butter, melted
GLAZE
¹₄ cup confectioners’ sugar
1¹₂ teaspoons grated lime peel
1 tablespoon lime juice
1 tablespoon orange juice

1. Preheat oven to 400°. Place flour,

¼ cup sugar, citrus peels, baking powder
and salt in a food processor; pulse until
blended. Add cold butter; pulse until
butter is the size of peas. Transfer to a
large bowl. In a small bowl, whisk egg,
orange juice and buttermilk until
blended; stir into crumb mixture just
until moistened.
2. Turn onto a lightly floured surface;
knead gently 6-8 times. Pat dough into a
6-in. circle. Cut into eight wedges. Place
wedges on a parchment paper-lined
baking sheet. Brush with melted butter;
sprinkle with remaining sugar.
3. Bake 14-18 minutes or until golden
brown. Meanwhile, in a small bowl, mix
glaze ingredients until smooth. Remove
scones from oven; immediately brush
with glaze. Serve warm.

EASTER DELIGHTS
 Glazed Lemon Blueberry Muffins
Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender
and truly special. This is one recipe you simply must introduce to family and friends.
—KATHY HARDING RICHMOND, MO

PREP: 30 MIN. • BAKE: 25 MIN. • MAKES: 11 MUFFINS

¹₂ cup butter, softened 1. Preheat oven to 400°. In a large bowl, FREEZE OPTION Freeze cooled muffins
1 cup sugar cream butter and sugar until light and in resealable plastic freezer bags. To use,
2 eggs fluffy. Add eggs, one at a time, beating thaw at room temperature or, if desired,
¹₂ cup 2% milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 cups fresh or frozen blueberries
GLAZE
well after each addition. Beat in milk,
lemon juice and peel. Combine flour,
baking powder and salt; add to creamed
mixture just until moistened. Fold in
blueberries.
2. Fill paper-lined regular-size muffin
cups three-fourths full. Bake 25-30
minutes or until a toothpick inserted in
microwave each muffin on high for
20-30 seconds or until heated through.
NOTE If using frozen blueberries, use
without thawing to avoid discoloring
the batter.
1¹₂ cups confectioners’ sugar muffin comes out clean. Cool 5 minutes
2 tablespoons lemon juice before removing from pan to a wire rack.
1 teaspoon butter, melted 3. In a bowl, combine confectioners’
¹₄ teaspoon vanilla extract sugar, lemon juice, butter and vanilla;
drizzle over warm muffins.

EASTER DELIGHTS
BREADS

Buttery
Bubble Bread
Homemade bread can be time-
consuming, difficult and tricky to
make. But this fun-to-eat monkey
bread, baked in a fluted tube pan, is
almost foolproof. If I’m serving it for
breakfast, I add some cinnamon and
drizzle it with icing.
—PAT STEVENS GRANBURY, TX

PREP: 25 MIN. + RISING • BAKE: 30 MIN.

MAKES: 1 LOAF (16 SLICES)

1 package (¹₄ ounce) active dry yeast

1 cup warm water (110° to 115°)
¹₂ cup sugar
¹₂ cup shortening
1 large egg
¹₂ teaspoon salt
4 to 4¹₂ cups all-purpose flour, divided
6 tablespoons butter, melted

1. In a large bowl, dissolve the yeast in

warm water. Add the sugar, shortening,
egg, salt and 1 cup of flour. Beat until
smooth. Stir in enough remaining flour to
form a soft dough.
2. Turn onto a floured surface; knead
until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour.
3. Punch the dough down. Turn onto a
lightly floured surface; shape into 1½-in.
balls. Dip the balls in butter and arrange
evenly in a greased 9-in. fluted tube pan.
Drizzle with remaining butter. Cover and
let rise in a warm place until doubled,
about 45 minutes.
4. Bake at 350° for 30-35 minutes or
until golden brown. Cool for 5 minutes
before inverting onto a serving platter.
Serve warm.

EASTER DELIGHTS
Desserts
DESSERTS

Dar’s Coconut
Cream Pie
When I whip up a toasted
coconut cream pie, my family
goes wild and it vanishes quickly.
—DARLENE BARTOS SHOREVIEW, MN

PREP: 1 HOUR + CHILLING

BAKE: 20 MIN. + COOLING
MAKES: 10 SERVINGS

Pastry for single-crust pie (9 inches)

4 large egg yolks
2 cups coconut milk
1¹₂ cups half-and-half cream
1 cup sugar
¹₃ cup cornstarch
¹₄ teaspoon salt
2 teaspoons vanilla extract
1¹₂ cups flaked coconut, toasted,
divided
2 cups heavy whipping cream
¹₄ cup confectioners’ sugar
¹₂ teaspoon vanilla extract

1. On a lightly floured surface, roll the

pastry dough to a ⅛-in.-thick circle;
transfer to a 9-in. pie plate. Trim the
pastry to ½ in. beyond rim of plate; flute
edge. Refrigerate 30 minutes. Preheat
oven to 425°.
2. Line pastry with a double thickness of
foil. Fill with pie weights, dried beans or
uncooked rice. Bake on a lower oven rack
20-25 minutes or until edges are golden
brown. Remove foil and weights; bake 3-6
minutes longer or until bottom is golden
brown. Cool completely on a wire rack.
3. In a large heavy saucepan, whisk egg
yolks, coconut milk, cream, sugar,
cornstarch and salt until blended. Bring 5. In a large bowl, beat cream until it Gradually add 3-5 tablespoons ice water,
to a gentle boil over medium heat, begins to thicken. Add confectioners’ tossing with a fork until dough holds
whisking constantly. Reduce heat to sugar and vanilla; beat until soft peaks together when pressed. Wrap in plastic
medium-low; cook 2 minutes longer, form. Spread over pie. Sprinkle with wrap and refrigerate 1 hour.
whisking vigorously. Remove from the remaining coconut. NOTE To toast coconut, spread in a
heat; stir in vanilla and 1 cup coconut. PASTRY FOR SINGLE-CRUST PIE 15x10x1-in. baking pan. Bake at 350° for
Immediately transfer to crust. (9 INCHES) Combine 1¼ cups all- 5-10 minutes or until lightly browned,
4. Press plastic wrap onto surface of purpose flour and ¼ teaspoon salt; cut stirring frequently.
filling. Refrigerate 2 hours or until cold. in ½ cup cold butter until crumbly.

EASTER DELIGHTS
 Jelly Bean Cookies
It’s a family tradition for my grandmother and I to make these colorful cookies every year.
—CHEYENNE FINK PLEASANTVILLE, PA

PREP: 15 MIN. • BAKE: 10 MIN./BATCH • MAKES: ABOUT 2¹₂ DOZEN

¹₂ cup shortening ¹₂ teaspoon salt and salt; gradually beat into creamed
³₄ cup sugar ³₄ cup small jelly beans mixture. Stir in jelly beans.
1 large egg 2. Drop dough by tablespoonfuls 1½ in.
2 tablespoons 2% milk 1. Preheat oven to 350°. In a large bowl, apart onto greased baking sheets. Bake
1 teaspoon vanilla extract cream the shortening and sugar until 8-10 minutes or until edges are light
1¹₂ cups all-purpose flour blended. Beat in egg, milk and vanilla. In golden brown. Cool on pans 2 minutes.
1¹₄ teaspoons baking powder another bowl, whisk flour, baking powder Remove to wire racks to cool.

EASTER DELIGHTS
 DESSERTS

Peanut Butter
Brownie Trifle
Feed a crowd with this rich,
tempting dessert that features the
popular combination of chocolate
and peanut butter. Try it for your
next potluck or party.
—NANCY FOUST STONEBORO, PA

PREP: 1 HOUR + CHILLING

MAKES: 20 SERVINGS (1 CUP EACH)

1 fudge brownie mix (13x9-inch pan

size)
1 package (10 ounces) peanut butter
chips
2 packages (13 ounces each) miniature
peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant
vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 cartons (8 ounces each) frozen
whipped topping, thawed

1. Preheat oven to 350°. Prepare

brownie batter according to package
directions; stir in peanut butter chips.
Bake in a greased 13x9-in. baking pan
20-25 minutes or until a toothpick
inserted near the center comes out with
moist crumbs (do not overbake). Cool on
a wire rack; cut into ¾-in. pieces.
2. Cut peanut butter cups in half; set
aside ⅓ cup for garnish. In a large bowl,
whisk milk and the pudding mixes for
2 minutes (mixture will be thick). Add
peanut butter and vanilla; mix well. Fold
in 1½ cartons whipped topping.
3. Place a third of the brownies in a
5-qt. glass bowl; top with a third of the
remaining peanut butter cups. Spoon a
third of the pudding mixture over top.
Repeat layers twice. Cover with the
remaining whipped topping; garnish
with reserved peanut butter cups.
Refrigerate until chilled.

EASTER DELIGHTS
 Chirpy Chick Cupcakes
These adorable cupcakes are so much fun to make and share. They’re perfect for a springtime dessert.
—SARA MARTIN BROOKFIELD, WI

PREP: 40 MIN. • MAKES: 1 DOZEN

2 cans vanilla frosting (16 ounces each)
Yellow food coloring
12 prepared chocolate cupcakes or
cupcakes of choice
Brown milk chocolate M&M’s
Orange gum drops
1. Reserve ¼ cup frosting for eyes; tint
remaining frosting yellow. Place yellow
frosting in a pastry bag fitted with #17
star tip; pipe stars covering the top of
cupcakes. Pipe circular mounds for head;
pipe wings on each side.
2. Using plain frosting in a pastry bag
fitted with a #2 round tip, pipe dots for
eyes; top with M&M’s. Pipe small lines on
M&M’s to resemble reflections. Flatten
gum drops and cut into small triangles;
attach to heads for beaks.

EASTER DELIGHTS
DESSERTS

Winnie’s Mini
Rhubarb &
Strawberry
Pies
Every spring, we had strawberries
and rhubarb on our farm outside
Seattle. These fruity hand pies
remind me of those times and of
Grandma Winnie’s baking.
—SHAWN CARLETON SAN DIEGO, CA

PREP: 25 MIN. + CHILLING

BAKE: 15 MIN. + COOLING
MAKES: 2 DOZEN

3 tablespoons quick-cooking tapioca

4 cups sliced fresh strawberries
2 cups sliced fresh rhubarb
³₄ cup sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
¹₄ teaspoon salt
¹₄ teaspoon ground cinnamon
3 drops red food coloring, optional
Pastry for double-crust pie (9 inches)

1. Preheat oven to 425°. Place tapioca in

a small food processor or spice grinder;
process until finely ground.
2. In a large saucepan, combine
strawberries, rhubarb, sugar, orange peel,
vanilla, salt, cinnamon, tapioca and, if
desired, food coloring; bring to a boil.
Reduce heat; simmer, covered, 15-20
minutes or until strawberries are tender,
stirring occasionally. Transfer to a large
bowl; cover and refrigerate overnight.
3. On a lightly floured surface, roll one
half of the dough to an 18-in. circle. Cut
12 circles with a 4-in. biscuit cutter,
rerolling scraps as necessary; press dough
onto bottom and up sides of ungreased Cool in pan 5 minutes; remove to wire ⅓ to ⅔ cup ice water, tossing with a fork
muffin cups. Repeat with remaining racks to cool. until dough holds together when pressed.
dough. Spoon strawberry mixture into PASTRY FOR DOUBLE-CRUST PIE Divide dough in half. Shape each into a
muffin cups. (9 INCHES) Combine 2½ cups all- disk; wrap in plastic wrap. Refrigerate
4. Bake 12-15 minutes or until the filling purpose flour and ½ tsp. salt; cut in 1 cup 1 hour or overnight.
is bubbly and the crust is golden brown. cold butter until crumbly. Gradually add

EASTER DELIGHTS
 Carrot Garden Ice Cream Dessert
When I was a kid, my mom made an ice cream dessert topped with gummy
worms. I turned it into an Easter treat by making carrots out of frosting.
—KAREN ENNS KAMLOOPS, BC

PREP: 15 MIN. + FREEZING • MAKES: 12 SERVINGS

1 package (15¹₂ ounces) Oreo cookies 1. Finely crush half of the cookies; 3. Tint frosting orange; pipe carrot tops
1¹₂ quarts vanilla ice cream coarsely crush the remaining cookies. in rows over dessert. Cut green apple
1 carton (8 ounces) frozen whipped 2. In a large bowl, beat ice cream, licorice into 1-in. pieces; separate strands,
topping, thawed whipped topping and finely crushed leaving one end intact. Place on carrots to
¹₂ cup canned vanilla frosting cookies until blended. Spread into an form stems.
Orange paste food coloring 8-in. square dish; sprinkle with crushed
2 to 3 pieces pull-apart green apple cookies. Freeze until firm.
licorice

EASTER DELIGHTS
 DESSERTS

Raspberry
Cream Sugar
Cookies
We make sugar cookies and
fill them with a tangy raspberry
cream cheese. They taste best
after they’ve been refrigerated
for at least 45 minutes.
—HEIDI FARNWORTH RIVERTON, UT

PREP: 10 MIN. + CHILLING

BAKE: 10 MIN./BATCH + COOLING
MAKES: ABOUT 1¹₂ DOZEN

¹₂ cup white baking chips

¹₄ cup heavy whipping cream
6 ounces cream cheese, softened
¹₄ cup red raspberry preserves
1 package sugar cookie mix
¹₂ cup butter, softened
1 large egg

1. Preheat oven to 350°. In a microwave,

melt baking chips with cream; stir until
smooth. In a large bowl, beat cream
cheese and preserves until blended. Add
melted baking chip mixture; beat until
smooth. Refrigerate until assembling.
2. In a large bowl, mix cookie mix, butter
and egg until blended. Shape into 1-in.
balls; place 2 in. apart on ungreased
baking sheets. Bake 7-9 minutes or until
the edges are light brown. Cool on pans
5 minutes. Remove to wire racks to cool
completely.
3. Spread 1 tablespoon filling on the
bottoms of half of the cookies; cover with
remaining cookies. Refrigerate in an
airtight container.

EASTER DELIGHTS
 Carrot & Raisin Spice Cupcakes
My dad made the best carrot cake, so it was a favorite of mine growing up.
Moist and pleasantly spiced, these cupcakes are a mini version of Dad’s recipe.
—BRE ENGLAND INDIANAPOLIS, IN

PREP: 30 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN

4 large eggs FROSTING 3. Meanwhile, in a small saucepan,

1 cup canola oil 1 package (8 ounces) reduced-fat combine sugar and cornstarch. Stir in
1 cup sugar cream cheese pineapple until blended. Bring to a boil
1 cup packed brown sugar ¹₂ cup butter, softened over medium heat. Cook and stir for
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3¹₂ cups confectioners’ sugar
1 teaspoon vanilla extract
Additional ground cinnamon
1. In a large bowl, beat the eggs, oil,
sugars and vanilla until well blended.
2-3 minutes or until thickened. Remove
from the heat; set aside to cool.
4. In a large bowl, beat cream cheese and
butter until fluffy. Add confectioners’
sugar and vanilla; beat until smooth.
5. Cut a large hole in the corner of a
¹₂ teaspoon ground cloves Combine the flour, baking powder, pastry or plastic bag; insert a round tip.
¹₂ teaspoon ground nutmeg cinnamon, baking soda, salt, cloves and Fill with pineapple filling. Push the tip
3 cups finely shredded carrots nutmeg; gradually beat into egg mixture through the top of the cupcake to fill each
1 cup raisins until blended. Stir in carrots and raisins. cupcake. Frost tops and sprinkle with
FILLING 2. Fill paper-lined muffin cups three- cinnamon. Store in the refrigerator.
1 cup sugar fourths full. Bake at 350° for 20-25
2 tablespoons plus 1¹₂ teaspoons minutes or until a toothpick inserted
cornstarch near the center comes out clean. Cool for
1 can (20 ounces) crushed pineapple, 10 minutes before removing from pans to
drained and chopped wire racks to cool completely.

EASTER DELIGHTS
DESSERTS

Lemon Curd-
Filled Angel
Food Cake
For a sunny angel food cake,
we make a filling of mascarpone,
cream cheese and lemon curd,
and then drizzle the cake with
a lemony sweet glaze.
—LEAH REKAU MILWAUKEE, WI

PREP: 55 MIN. + CHILLING

BAKE: 45 MIN. + COOLING
MAKES: 16 SERVINGS

12 large egg whites (about 1²₃ cups)

1 cup cake flour
1¹₂ cups sugar, divided
1 vanilla bean (see Note) or 1 teaspoon
vanilla extract
¹₂ teaspoon cream of tartar
¹₄ teaspoon salt
FILLING
¹₂ cup heavy whipping cream
¹₂ cup mascarpone cheese
2 tablespoons confectioners’ sugar
1 jar (10 ounces) lemon curd,
divided
1 cup sliced fresh strawberries,
patted dry
GLAZE
2 cups confectioners’ sugar
1 teaspoon grated lemon peel
3 to 4 tablespoons lemon juice
1. Place egg whites in a large bowl; let
stand at room temperature 30 minutes.
2. Preheat oven to 325°. In a small bowl,
mix flour and ¾ cup sugar until blended.
3. Add the seeds from vanilla bean (or
extract if using), cream of tartar and salt
to egg whites. Beat on medium speed
until soft peaks form. Gradually add
remaining ¾ cup sugar, 1 tablespoon at a
time, beating on high after each addition
until sugar is dissolved. Continue beating
until soft glossy peaks form. Gradually
fold in the flour mixture, about ½ cup at
a time.
4. Gently transfer batter to an ungreased
10-in. tube pan. Cut through batter with a
knife to remove air pockets. Bake on
lowest oven rack 45-55 minutes or until
top springs back when lightly touched.
Immediately invert pan; cool completely
in pan, about 1½ hours.
5. Run a knife around sides and center
tube of pan. Remove cake to a serving
plate. Using a serrated knife, cut a 1-in.
slice off top of cake. Hollow out the
remaining cake, leaving a 1-in.-thick shell
(save removed cake for another use).
6. For the filling, in a small bowl, beat
cream until it begins to thicken. Add
mascarpone cheese and confectioners’
sugar; beat until soft peaks form. Fold in
¼ cup of the lemon curd.
EASTER DELIGHTS
7. Line the bottom of the tunnel with
strawberries. Spoon mascarpone mixture
over berries; top with remaining lemon
curd. Replace cake top; refrigerate,
covered, at least 4 hours or overnight.
8. For glaze, in a small bowl, mix
confectioners’ sugar, lemon peel and
enough juice to reach a desired
consistency. Unwrap cake; spread the
glaze over top, allowing some to drip
down sides. Refrigerate until serving.
NOTE To remove the seeds from a vanilla
bean, cut bean lengthwise in half with a
sharp knife; scrape out dark, pulpy seeds.

Easter Delights
GENERAL INDEX
APPETIZERS
Asparagus with Horseradish Dip
Chicks-on-the-Ranch Deviled Eggs
Garlic-Herb Mini Quiches
Greek Stuffed Mini Potatoes
Ham ’n’ Cheese Biscuit Stacks
Inside-Out Veggie Dip
Shrimp Salad Appetizers
ARTICHOKES
Greek Stuffed Mini Potatoes
ASPARAGUS
Asparagus & Ham Strata
Asparagus with Horseradish Dip
Citrus-Tarragon Asparagus Salad
BACON
Spinach Quiche with Potato Crust
BEEF
Blue Cheese-Mushroom Stuffed Tenderloin
BEVERAGES
Refreshing Raspberry Iced Tea
Spring Strawberry Sangria
BISCUITS
Ham ’n’ Cheese Biscuit Stacks
Ham & Green Onion Biscuits
Hurry-Up Biscuits
Sausage Cheese Biscuits
BREADS
(also see Biscuits; Rolls & Muffins)
Buttery Bubble Bread
Grandma Nardi’s Italian Easter Bread
Orange Dream Pull-Apart Bread
Rhubread
Triple Citrus Scones
BREAKFAST
Asparagus & Ham Strata
Breakfast Bruschetta
Fresh Fruit Bowl
Lemon-Raspberry Ricotta Pancakes
Orange Dream Pull-Apart Bread
Sausage Cheese Biscuits
Spinach Quiche with Potato Crust
Strawberry Banana Crepes
Streusel-Topped Blueberry Waffle Casserole
CAKES & CUPCAKES
Carrot & Raisin Spice Cupcakes
Chirpy Chick Cupcakes
Lemon Curd-Filled Angel Food Cake
Holida y
CARROTS FRUITS
Carrot & Raisin Spice Cupcakes (also see specific kinds)
Marmalade Candied Carrots Apricot Ginger Mustard-Glazed Ham
Citrus-Tarragon Asparagus Salad
CASSEROLES Fresh Fruit Bowl
Asparagus & Ham Strata Glazed Lemon Blueberry Muffins
Greek Zucchini & Feta Bake Ham & Pineapple Kabobs
Ham & Veggie Casserole Strawberry Banana Crepes
Scalloped Potatoes with Mushrooms Streusel-Topped Blueberry Waffle Casserole
Streusel-Topped Blueberry Waffle Casserole Triple Citrus Scones
CHEESE & CREAM CHEESE GARLIC
Blue Cheese-Mushroom Stuffed Tenderloin Garlic-Herb Mini Quiches
Carrot & Raisin Spice Cupcakes Garlic-Sesame Green Beans
Garlic-Herb Mini Quiches
Greek Zucchini & Feta Bake GINGER
Ham ’n’ Cheese Biscuit Stacks Apricot Ginger Mustard-Glazed Ham
Inside-Out Veggie Dip
Lemon-Raspberry Ricotta Pancakes GREEN BEANS
Orange Dream Pull-Apart Bread Garlic-Sesame Green Beans
Sausage Cheese Biscuits
Scalloped Potatoes with Mushrooms HAM
Strawberry Banana Crepes Apricot Ginger Mustard-Glazed Ham
Streusel-Topped Blueberry Waffle Casserole Asparagus & Ham Strata
Ham ’n’ Cheese Biscuit Stacks
CHICKEN Ham & Green Onion Biscuits
Pesto Rice-Stuffed Chicken Ham & Mandarin Salad
Spinach & Chicken Phyllo Pie Ham & Pineapple Kabobs
Ham & Veggie Casserole
CHOCOLATE
Peanut Butter Brownie Trifle HERBS
Brussels Sprouts in Rosemary Cream Sauce
COCONUT Citrus-Tarragon Asparagus Salad
Dar’s Coconut Cream Pie Garlic-Herb Mini Quiches
Thyme & Basil Roast Pork
COOKIES & BARS
Jelly Bean Cookies ICE CREAM
Raspberry Cream Sugar Cookies Carrot Garden Ice Cream Dessert
CORN LEMON
Corn & Onion Souffle Glazed Lemon Blueberry Muffins
Lemon Curd-Filled Angel Food Cake
DESSERTS Lemon Pepper Roasted Broccoli
(also see Cakes & Cupcakes; Cookies & Bars; Pies) Lemon-Raspberry Ricotta Pancakes
Carrot Garden Ice Cream Dessert
Peanut Butter Brownie Trifle LETTUCE
Ham & Mandarin Salad
EGGS
Asparagus & Ham Strata MAIN DISHES
Breakfast Bruschetta (also see Casseroles)
Chicks-on-the-Ranch Deviled Eggs Apricot Ginger Mustard-Glazed Ham
Corn & Onion Souffle Blue Cheese-Mushroom Stuffed Tenderloin
Spinach Quiche with Potato Crust Ham & Pineapple Kabobs
Pesto Rice-Stuffed Chicken
Spinach & Chicken Phyllo Pie
Thyme & Basil Roast Pork
MUSHROOMS RAISINS Marmalade Candied Carrots
Blue Cheese-Mushroom Stuffed Tenderloin Carrot & Raisin Spice Cupcakes Scalloped Potatoes with Mushrooms
Mushroom & Leek Pie
Scalloped Potatoes with Mushrooms RASPBERRIES SPINACH
Lemon-Raspberry Ricotta Pancakes Spinach & Chicken Phyllo Pie
ONIONS Raspberry Cream Sugar Cookies Spinach Quiche with Potato Crust
Corn & Onion Souffle Refreshing Raspberry Iced Tea
STRAWBERRIES
ORANGES RHUBARB Spring Strawberry Sangria
Ham & Mandarin Salad Rhubread Strawberry Banana Crepes
Marmalade Candied Carrots Winnie’s Mini Rhubarb & Strawberry Pies Winnie’s Mini Rhubarb & Strawberry Pies
Orange Dream Pull-Apart Bread
RICE TOMATOES
PEANUT BUTTER Pesto Rice-Stuffed Chicken Breakfast Bruschetta
Peanut Butter Brownie Trifle
ROLLS & MUFFINS VEGETABLES
PESTO Baker’s Dozen Yeast Rolls (also see specific kinds)
Pesto Rice-Stuffed Chicken Easter Bunny Rolls Brussels Sprouts in Rosemary Cream Sauce
Glazed Lemon Blueberry Muffins Fresh Sugar Snap Pea Salad
PIES Greek Zucchini & Feta Bake
Dar’s Coconut Cream Pie SALADS Ham & Veggie Casserole
Winnie’s Mini Rhubarb & Strawberry Pies Citrus-Tarragon Asparagus Salad Inside-Out Veggie Dip
Fresh Sugar Snap Pea Salad Lemon Pepper Roasted Broccoli
PORK & SAUSAGE Ham & Mandarin Salad Mushroom & Leek Pie
(also see Bacon; Ham) Shrimp Salad Appetizers
Sausage Cheese Biscuits SEAFOOD
Thyme & Basil Roast Pork Shrimp Salad Appetizers

POTATOES SIDE DISHES

Greek Stuffed Mini Potatoes Brussels Sprouts in Rosemary Cream Sauce
Scalloped Potatoes with Mushrooms Corn & Onion Souffle
Spinach Quiche with Potato Crust Garlic-Sesame Green Beans
Lemon Pepper Roasted Broccoli

ALPHABETICAL INDEX
A G O
Apricot Ginger Mustard-Glazed Ham Garlic-Herb Mini Quiches Orange Dream Pull-Apart Bread
Asparagus & Ham Strata Garlic-Sesame Green Beans
Asparagus with Horseradish Dip Glazed Lemon Blueberry Muffins P
Grandma Nardi’s Italian Easter Bread Peanut Butter Brownie Trifle
B Greek Stuffed Mini Potatoes Pesto Rice-Stuffed Chicken
Baker’s Dozen Yeast Rolls Greek Zucchini & Feta Bake
Blue Cheese-Mushroom Stuffed Tenderloin R
Breakfast Bruschetta H Raspberry Cream Sugar Cookies
Brussels Sprouts in Rosemary Cream Sauce Ham ’n’ Cheese Biscuit Stacks Refreshing Raspberry Iced Tea
Buttery Bubble Bread Ham & Green Onion Biscuits Rhubread
Ham & Mandarin Salad
C Ham & Pineapple Kabobs S
Carrot & Raisin Spice Cupcakes Ham & Veggie Casserole Sausage Cheese Biscuits
Carrot Garden Ice Cream Dessert Hurry-Up Biscuits Scalloped Potatoes with Mushrooms
Chicks-on-the-Ranch Deviled Eggs Shrimp Salad Appetizers
Chirpy Chick Cupcakes I Spinach & Chicken Phyllo Pie
Citrus-Tarragon Asparagus Salad Inside-Out Veggie Dip Spinach Quiche with Potato Crust
Corn & Onion Souffle Spring Strawberry Sangria
J Strawberry Banana Crepes
D Jelly Bean Cookies Streusel-Topped Blueberry Waffle Casserole
Dar’s Coconut Cream Pie
L T
E Lemon Curd-Filled Angel Food Cake Thyme & Basil Roast Pork
Easter Bunny Rolls Lemon Pepper Roasted Broccoli Triple Citrus Scones
Lemon-Raspberry Ricotta Pancakes
F W
Fresh Fruit Bowl M Winnie’s Mini Rhubarb & Strawberry Pies
Fresh Sugar Snap Pea Salad Marmalade Candied Carrots
Mushroom & Leek Pie
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A TASTE OF HOME BOOK
© 2017 RDA Enthusiast Brands, LLC, 1610 N. 2nd St., Suite 102,
Milwaukee WI 53212. All rights reserved.
Taste of Home is a registered trademark of RDA Enthusiast
Brands, LLC.
EDITORIAL
EDITOR-IN-CHIEF: Catherine Cassidy
VICE PRESIDENT, CONTENT OPERATIONS: Kerri Balliet
CREATIVE DIRECTOR: Howard Greenberg
MANAGING EDITOR, PRINT & DIGITAL BOOKS: Mark Hagen
ASSOCIATE CREATIVE DIRECTOR: Edwin Robles Jr.
ASSOCIATE EDITOR: Molly Jasinski
GRAPHIC DESIGNER: Courtney Lovetere
EDITORIAL SERVICES MANAGER: Dena Ahlers
EDITORIAL PRODUCTION COORDINATOR: Jill Banks
COPY CHIEF: Deb Warlaumont Mulvey
COPY EDITORS: Dulcie Shoener (senior), Ronald Kovach,
Chris McLaughlin, Ellie Piper
EDITORIAL SERVICES ADMINISTRATOR: Marie Brannon
CONTENT DIRECTOR: Julie Blume Benedict
FOOD EDITORS: Gina Nistico; James Schend;
Peggy Woodward, RDN
RECIPE EDITORS: Sue Ryon (lead), Irene Yeh
CULINARY DIRECTOR: Sarah Thompson
TEST COOKS: Nicholas Iverson (lead), Matthew Hass
FOOD STYLISTS: Kathryn Conrad (lead), Lauren Knoelke,
Shannon Roum
PREP COOKS: Bethany Van Jacobson (lead), Melissa Hansen,
Aria C. Thornton
CULINARY TEAM ASSISTANT: Maria Petrella
PHOTOGRAPHY DIRECTOR: Stephanie Marchese
PHOTOGRAPHERS: Dan Roberts, Jim Wieland
PHOTOGRAPHER/SET STYLIST: Grace Natoli Sheldon
SET STYLISTS: Melissa Franco (lead), Stacey Genaw,
Dee Dee Schaefer
SET STYLIST ASSISTANT: Stephanie Chojnacki
BUSINESS ARCHITECT, PUBLISHING TECHNOLOGIES:
Amanda Harmatys
BUSINESS ANALYST, PUBLISHING TECHNOLOGIES:
Kate Unger
JUNIOR BUSINESS ANALYST, PUBLISHING
TECHNOLOGIES: Shannon Stroud
EDITORIAL BUSINESS MANAGER: Kristy Martin
RIGHTS & PERMISSIONS ASSOCIATE: Samantha Lea Stoeger
EDITORIAL BUSINESS ASSOCIATE: Andrea Meiers
BUSINESS
VICE PRESIDENT, GROUP PUBLISHER: Kirsten Marchioli
PUBLISHER: Donna Lindskog
BUSINESS DEVELOPMENT DIRECTOR, TASTE OF HOME
LIVE: Laurel Osman
STRATEGIC PARTNERSHIPS MANAGER, TASTE OF HOME
LIVE: Jamie Piette Andrzejewski
TRUSTED MEDIA BRANDS, INC.
PRESIDENT & CHIEF EXECUTIVE OFFICER: Bonnie Kintzer
CHIEF FINANCIAL OFFICER: Dean Durbin
CHIEF MARKETING OFFICER: C. Alec Casey
CHIEF REVENUE OFFICER: Richard Sutton
CHIEF DIGITAL OFFICER: Vince Errico
SENIOR VICE PRESIDENT, GLOBAL HR &
COMMUNICATIONS: Phyllis E. Gebhardt, SPHR; SHRM-SCP
GENERAL COUNSEL: Mark Sirota
VICE PRESIDENT, PRODUCT MARKETING: Brian Kennedy
VICE PRESIDENT, OPERATIONS: Michael Garzone
VICE PRESIDENT, CONSUMER MARKETING PLANNING:
Jim Woods
VICE PRESIDENT, DIGITAL PRODUCT & TECHNOLOGY:
Nick Contardo
VICE PRESIDENT, FINANCIAL PLANNING & ANALYSIS:
William Houston
For other Taste of Home books and products, visit us at
tasteofhome.com.
INTERNATIONAL STANDARD BOOK NUMBER:
978-1-61765-678-1 ePub Version
978-1-61765-677-4 Adobe Version
COVER PHOTOGRAPHER: Grace Natoli Sheldon
SET STYLIST: Stacey Genaw
FOOD STYLIST: Lauren Knoelke
PICTURED ON FRONT COVER:
Carrot Garden Ice Cream Dessert