Delicious Easter Recipes

Looking to serve a lovely meal to your family and friends this Easter? Check out some of these mouth-watering favorites. From main courses to savory sides and delectable desserts, we've got your recipe box covered!

» Easter Dinner Recipes
» Savory Easter Sides
» Favorite Easter Desserts
» Other Easy Easter Inspired Recipes
» Tasty Links

Easter Dinner Recipes

Ham with Pineapple

  • 1 (12 pound) bone-in ham
  • 1/2 cup whole cloves
  • 1/2 cup packed brown sugar
  • 1 (20 ounce) can pineapple rings in heavy  syrup
  • 1 (4 ounce) jar chopped maraschino cherries
  • 1 (12 fluid ounce) can or bottle lemon-lime
  • flavored carbonated beverage
  1. Preheat the oven to 325 degrees F (160 degrees C).
  2. Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture.
  3. Arrange the pineapple rings over the outside of the ham.
  4. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
  5. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone.
  6. Remove toothpicks before serving.
Pork Chops and Scalloped Potatoes

  • 3 tablespoons butter, divided
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 (14.5 ounce) can chicken broth
  • 6 pork chops
  • 6 cups thinly sliced potatoes
  • 1 dash paprika 
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
  3. In skillet brown pork chops in 1 tablespoon butter.
  4. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top.
  5. Sprinkle paprika on top.
  6. Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.
Rosemary Lamb Chops with Lemon Sauce

  • 1 teaspoon dried rosemary leaves, crushed
  • 6 lamb chops (about 3/4 inch thick)
  • 1 cup chicken broth
  • 1 teaspoon cornstarch
  • 3/4 teaspoon finely chopped lemon zest
  • 3 tablespoons lemon juice
  • 3 teaspoons Dijon-style mustard
  1. Preheat broiler.
  2. Rub lamb chops with rosemary.
  3. Place chops on broiler pan and broil 3 to 4 inches from heat for 5 to 6 minutes.
  4. Turn chops and broil 3 to 5 minutes until done.
  5. Mix broth and cornstarch in saucepan until smooth.
  6. Add lemon zest, lemon juice and mustard.
  7. Cook over medium heat until mixture bubbles and thickens, stirring constantly.
  8. Spoon over lamb chops.
Savory Easter Sides

Easy Creamy Corn Casserole

  • 1/2 cup butter, melted
  • 2 eggs, beaten 
  • 1 (8.5 ounce) package dry corn bread mix 
  • 1 (15 ounce) can whole kernel corn, drained 
  • 1 (14.75 ounce) can creamed corn 
  • 1 cup sour cream
  1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
  2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream.
  3. Spoon mixture into prepared dish. 
  4. Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Green Bean Casserole
  • 2 (12 ounce) packages frozen French cut
  • green beans
  • 8 ounces mushrooms, quartered 
  • 3 tablespoons butter
  • 1 small onion, halved and thinly sliced
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1/2 cup milk
  • 1 cup sour cream
  • 1/2 cup shredded Cheddar cheese
  • 1 (2.8 ounce) can canned French fried Onions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.
  3. Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, and then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.
  4. Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.
  5. Bake in the preheated oven until the cheese melts, about 15 minutes.
Ultimate Twice Baked Potatoes

  • 4 large baking potatoes
  • 8 slices bacon
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese, divided
  • 8 green onions, sliced, divided
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  5. Bake for another 15 minutes.
Chive Buttered Carrots

  • 2 1/2 pounds carrots, sliced diagonally ½-inch thick
  • 6 tablespoons butter or margarine
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 4 1/2 teaspoons minced chives
  1. Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender.
  2. Drain well.
  3. In a large skillet, melt butter.
  4. Add seasoned salt, pepper and carrots; cook and stir for 1-2 minutes or until carrots are tender.
  5. Sprinkle with chives.
Cheese Tortellini Caesar Salad

  • 1 (9-oz.) package refrigerated three cheese tortellini, prepared according to package directions, chilled
  • 1 bag ready-to-use romaine lettuce
  • 3/4 cup creamy Caesar salad dressing
  • 1/3 cup shredded Parmesan cheese
  • 1 cup diced fresh tomatoes
  • 1 cup Caesar-style croutons
  1. Combine pasta, lettuce, dressing and cheese in medium bowl.
  2. Toss to coat; top with tomatoes and croutons.
  3. Season with ground black pepper.
Easter Rolls

  • 2 pkg. dry yeast with 1/2 c. warm water
  • 2/3 c. margarine
  • 2/3 c. sugar
  • 1 1/2 c. hot water
  • 2 beaten eggs
  • 1 tsp. salt
  • 6 c. flour
  1. Mix yeast with 1/2 cup water.
  2. Cream together margarine and sugar.
  3. Add yeast to water, eggs, salt, margarine and sugar.
  4. Add flour until it thickens.
  5. Cover with towel 2 hours.
  6. Punch once in middle.
  7. Cover with plastic wrap.
  8. Refrigerate overnight.
  9. Shape into rolls.
  10. Let rise 30 minutes in greased muffin pans.
  11. Bake at 375 degrees for 15-20 minutes.
Favorite Easter Desserts

Sweet Easter Salad

  • 1 pkg. mini-marshmallows*
  • 1 can pineapple chunks
  • 1 c. chopped walnuts
  • 1 1/2 lbs. sliced seedless grapes (red are prettiest)
  • Make 1 pkg. vanilla pudding and cool
  • Whip 1/2 pt. (1 c.) whipping cream - blend with pudding
  1. Mix all together.
  2. Chill. (Grandma chills her for 24 hours). *(We use traditional white marshmallows, but you can use pastel colors).
Easter Fruit Salad

  • 1 can or 3 1/2 c. fruit cocktail
  • 1 (8 oz.) pkg. cream cheese
  • 1 sm. lemon Jell-o
  • 8 lg. marshmallows
  • 3/4 c. chopped celery
  • 1/4 c. chopped nuts
  • 1/2 pt. whipping cream or 2 1/3 c.
  • Cool Whip
  1. Drain the fruit cocktail and heat the juice with the Jell-o and softened cream cheese and marshmallows.
  2. Cool mixture.
  3. When it starts to set, add to fruit, celery and chopped nuts.
  4. Refrigerate until thickened, about 1/2 hour.
  5. Beat whipping cream and fold in. It's now ready to be put into your favorite mold.
Easter Rice Pudding

  • 10 or 12 eggs
  • 1-1/2 c. sugar
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. lemon juice
  • 1 1/2 c. cooked rice
  • 4 c. milk
  • 1/2 c. melted butter
  1. Beat eggs well.
  2. Add sugar and beat until creamy.
  3. Add vanilla, salt and lemon juice.
  4. Beat in cooked rice and melted butter then add and beat in milk.
  5. Pour ingredients into greased baking dish and bake 350 degrees for about 1 hour or until firm.
Easter Lemonade Dessert

  • 1 envelope unflavored gelatin
  • 1 (6 oz.) can frozen lemonade concentrate
  • 1 (10") tube angel food cake
  • 1/2 c. sugar
  • 2 beaten eggs
  • Dash of salt
  • 1/4 c. water
  • 1 (14-1/2 oz.) can evaporated milk
  1. Chill evaporated milk and whip.
  2. Mix gelatin, sugar and salt. Add eggs and water.
  3. Cook and stir until gelatin dissolves, remove from heat.
  4. Stir in lemonade concentrate and chill until partially set.
  5. Fold in whipped milk.
  6. Rub brown crumbs off cake and break into bite size pieces.
  7. Cover bottom of 10" tube pan with thin layer of gelatin mixture.
  8. Loosely arrange 1/3 of cake pieces on top.
  9. Pour 1/3 of remaining gelatin and repeat process.
  10. Chill until firm. 12 servings
Simple Carrot Cake

  • 1 (18.5 ounce) package carrot cake mix
  • 1/2 cup water 
  • 1/2 cup vegetable oil 
  • 3 eggs 
  • 1/2 cup finely chopped walnuts 
  • 1 (8 ounce) can crushed pineapple with juice
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour two 8 inch round pans.
  3. In large bowl, blend cake mix, oil, water, undrained pineapple, eggs, and nuts. Beat for 2 minutes with an electric mixer at medium speed.
  4. Spread batter into prepared pans. 
  5. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool. Frost with cream cheese frosting.
Easter Surprise Cupcakes

  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder 
  • 1 teaspoon salt 
  • 2/3 cup margarine, softened 
  • 1 cup brown sugar 
  • 3/4 cup white sugar 
  • 2 eggs 
  • 1 teaspoon vanilla extract 
  • 1 1/4 cups milk 
  • 24 small chocolate eggs, unwrapped
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease 24 muffin cups, or use paper liners.
  3. Sift together the flour, baking powder and salt. Set aside.
  4. In a large bowl, cream together the margarine, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  5. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full. 
  6. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full. 
  7. Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.
Other Easy Easter Recipes

After Easter Quiche

  • 1 cup each ham and cooked asparagus, chopped
  • 1 cup grated cheddar cheese
  • 3 hard cooked eggs (left over Easter eggs, of course), chopped
  • 1/2 cup green onion, chopped
  • 1 cup milk
  • 3 eggs
  • 1 TBSP salad mustard
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 unbaked 9" deep dish pie shell
  1. Toss together the ham, asparagus, cheese, hard cooked eggs, and green onions.
  2. Place in pie shell.
  3. Beat together the eggs, milk, mustard, salt and pepper.
  4. Pour over other ingredients to fill the shell.
  5. Bake in a 350 deg oven about on hour or until puffed and brown.
  6. Serve hot.
Leftover Easter Candy Cake

  • 2 cups coarsely chopped leftover Easter candy (use what you like Such as: Chocolate eggs, marshmallow chicks, chocolate bunnies, candy eggs, jellies.)
  • 2 3/4 cup sifted flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 4 oz butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 cup sour cream
  • Confectioners' sugar
  1. Preheat oven to 350 deg.
  2. Butter a tube or bundt pan (10 to 12 cup capacity) and dust with flour.
  3. Tap out excess flour. Set pan aside.
  4. Stir together the flour, salt and baking soda and set aside.
  5. In large bowl, cream butter until soft, add vanilla, and sugar. Mix well. Add eggs, one at a time, mixing well after each one.
  6. On low speed, alternate adding dry ingredients with sour cream, scraping bowl as necessary.
  7. Place 1 1/2 cups mixture in prepared pan.
  8. Add candies to remaining batter, fold in gently.
  9. Pour this mixture into pan over plain batter.
  10. Bake 1 hour or until tests done. Cool 15 minutes.
  11. Cover pan with rack and invert. Remove pan. Let cake cool.
  12. Serve plain or with confectioners' sugar dusted on top.
Easter Story Cookies

  • 1 cup whole pecans
  • 1 tsp vinegar 
  • 3 egg whites 
  • 1 pinch salt 
  • 1 cup sugar 
  • Zipper baggie 
  • Wooden spoon 
  • Tape 
  • Bible
  1. Preheat oven to 325 deg.
  2. Place pecans in zipper baggie and let the children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.
  3. Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30. 
  4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11. 
  5. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27. 
  6. Start to beat the egg whites until they are frothy. I recommend using the mixer for this. So far the ingredients are not very appetizing ... 
  7. Add 1 cup sugar, a little at a time. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16. 
  8. Continue to beat with a mixer on high speed until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa. 1:18 and John 3:1-3. 
  9. Fold in broken nuts. 
  10. Drop by teaspoons onto wax paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was lain. Read Matt. 27:57-60. 
  11. Put the cookie sheet in the oven, close the door and turn the oven OFF. 
  12. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66. 
  13. GO TO BED! Explain that they may feel sad to leave them in the oven overnight. Jesus' followers felt despair when the tomb was sealed. Read John 16:20 and 22. 
  14. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9. This is obviously set up to be done on the night before Easter so that the cookies are ready Easter morning.
For more delicious Easter recipes and serving ideas, visit Chef Walter ONLINE!

Visit the following sites for more Easter Recipes:

  • All Recipes
  • Alicia's Recipes
  • Recipe Link
  • KKCO NBC 11 News
    2531 Blichmann Avenue
    Grand Junction, CO 81505

    Station Phone: 970.243.1111
    Business Fax: 970.243.1770
    Newsroom Fax: 970.245.3793
    News Tip & Contest Line: 970.255.8477
    Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability 41447527 -
    Gray Television, Inc.