Spring Into Some Easter Meal Deliciousness!

Delicious Easter Recipes for the Whole Family

Are you struggling to find some new recipes for Easter? Whether you are hosting or not, we all enjoy the thought of something yummy! So to help, we've compiled a variety of deliciousness that you can enjoy on Easter or anytime. From appetizers, main dishes (vegetarian/vegan included), scrumptious sides, and desserts that just practically scream "SPRING!" The Ask Cathy Marketing Group has got you covered!

Should you find yourself hosting, and wish you had a more helpful kitchen layout or a larger space for entertaining, the Ask Cathy Team can help you there too. Schedule a no-obligation consultation to talk about your home wishlist with one of our experts. 

In the meantime, Bon Appétit

List of Recipes included:





Starter: Deviled Egg Chicks

Easy and fun Easter Egg Recipe. A creative spin on traditionally dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks!


  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup Mayonaise
  • 1 1/2 tsp dijon mustard*, or add to taste
  • 1/4 tsp garlic powder
  • 1/8 tsp salt, or to taste
  • 1 small carrot, peeled and sliced into rings
  • 6 black olives


  1. Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
  2. In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder, and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to Ziploc or pastry bag and pipe generously into egg bases. Place the top 1/3 back over the base and press down slightly to adhere.
  3. For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. for the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for the eyes and 2 carrot wedges on the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free-range" feel.

Thank you to natashakitchen.com for the adorable recipe!

Starter: Crockpot Asian Meatballs

"You'll love these Crockpot Asian Meatballs, especially if you're a meatball fan! Asian style meatballs that are sweet and tangy, bursting with flavor, and made in a crockpot! Perfect for game day, the holidays, or just a snack! Total crowd pleaser."



  • 2 pounds of ground pork
  • 1/2 cup green onions chopped, about 6
  • 4 cloves garlic minced
  • 1 tablespoon sesame oil
  • 2 teaspoon ginger freshly grated 2 eggs 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste


  • 2/3 cup Hoisin Sauce
  • 1/4 cup soy sauce low sodium
  • 1/4 cup rice vinegar
  • 5 cloves garlic minced
  • 2 teaspoon ginger freshly grated
  • 1 tablespoon Sriracha sauce
  • 1/4 teaspoon pepper freshly ground


  • 2 tablespoon sesame seeds optional
  • 2 green onions chopped


  1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  2. Mix all the meatball ingredients together in a large bowl. Shape into 1 inch in diameter meatballs and place them on the prepared baking sheet.
  3. Bake the meatballs for 25 minutes or until just slightly brown and no longer pink inside.
  4. In the meantime, mix all the sauce ingredients together.
  5. Toss the meatballs together with the sauce and pour into your crockpot. Cook on low for 2 hours. The sauce will reduce and thicken a bit.
  6. Serve garnished with additional chopped green onion or sesame seeds.

Thank you to jocooks.com for this recipe!

Starter: Bacon Wrapped Tater Tot Bombs

"The most amazing tater tots ever, baked to crisp bacon-perfection. It's so good, you'll want to double or triple the recipe!"


  • 2 cups frozen tater tots, at room temperature
  • 1-ounce sharp cheddar cheese, cut into 1/4-inch squares
  • 4 slices of bacon, quartered
  • 1/4 cup brown sugar, packed
  • 1 tablespoon chopped fresh parsley leaves


  1. Preheat the oven to 400 degrees F
  2. Line a baking sheet with parchment paper or a silicone baking mat; set aside
  3. Working one at a time, wrap each tater tot and cheese square in a piece of bacon. Repeat with remaining tater tots, cheese squares, and bacon pieces. Dredge each tater tot in the brown sugar, pressing to coat.
  4. Place tater tots seam side down onto the prepared baking sheet. Place into the oven and bake for 20-25 minutes, using metal tongs to turn at halftime.
  5. Serve immediately, garnished with parsley, if desired.

Thank you to damndelicious.net for the recipe! These are the bomb!

Main Dish: Bourbon Mustard Glazed Ham

"Sticky, sweet, tangy, and full of flavor.. this bourbon mustard and orange glazed hame is one that you'll be happy to have as the start of your holiday meal!"


  • 3/4 cups orange marmalade
  • 1/4 cup pure maple syrup
  • 1/4 cup whole-grain Dijon mustard
  • 1/4 cup bourbon
  • 2 Tbsp lemon juice, fresh, if possible
  • 1/2 tsp ground ginger
  • Salt and black pepper to taste
  • 1 bone-in half ham (about 6-10 lbs)


  1. Move the oven rack to the lower third portion of the oven and preheat to 325 degrees F. Line the bottom of a roasting pan with aluminum foil for easy cleanup and set aside
  2. Add orange marmalade, maple syrup, Dijon mustard, bourbon, lemon juice, ground ginger, and salt and pepper to a mixing bowl and whisk to combine well. Set aside.
  3. Remove ham from package and pat dry if too wet.
  4. Place ham on a roasting rack, flat side down, so the fatty side is facing up.
  5. Gently score the ham in a criss-cross pattern, and brush all over with 1/2 cup of the prepared glaze.
  6. Cover ham loosely with aluminum foil to prevent drying out or burning.
  7. Bake for about 2-2 1/2 hours, until an instant thermometer inserted into the middle of the ham registers 125-130 degrees F.
  8. Remove the roasting pan from the oven and peel back or remove foil from the top and sides of the ham.
  9. Increase oven temperature to 425 degrees F.
  10. Brush 6 Tbsp of glaze over the ham and bake for 20 minutes, brushing ham with an additional 6 Tbsp of glaze every 6-7 minutes. You'll be brushing the ham with glaze approximately 3 times during this step.
  11. Be sure to watch that the glaze doesn't burn, but instead turns a rich, deep golden color. 
  12. Remove the roasting pan from the oven and place ham on a large cutting board.
  13. Tent loosely with foil and let ham rest for 20 minutes before slicing.

To prepare Spiral Sliced Half Ham:

  • Preheat the oven to 275 F degrees. Adjust the oven rack to the lower third position. Line a roasting pan or large dutch oven with a long strip of foil (heavy-duty works best).
  • Position ham flat side down in the center of the pan.
  • Brush with 1/2 cup of the glaze, if possible, getting some in between the slices.
  • Bring sides of the foil up over the ham and cover loosely. If needed, add a sheet of foil over the top.
  • Bake for approximately 12-15 minutes per pound. For a half ham of 8-10 lbs, plan on baking for a total of approximately 2 hours (including glazing time).
  • To glaze, remove ham from the oven about 30 minutes before it's finished. For a half ham, remove after about 1 hour 30 minutes and uncover. Liberally brush ham with 1/2 cup glaze, getting in between slices if possible. Bake for 30 minutes, repeating with a few tablespoons of glaze every 10-15 minutes if desired.
  • For a stickier glaze, after the ham is finished baking, broil for a few minutes until sticky and browned. Be careful though, you don't want to burn it!
  • Remove ham from oven, loosely tent with foil, and let rest for 10 minutes.
  • Turn ham on its side and serve.

Thank you to the Chunky Chef for the recipe!

Main Dish: Complete Easy Easter Dinner on a Sheet Pan

"A whole Easter dinner that cooks on a sheet pan for easy clean-up! Tender potatoes, roasted green beans, and glazed pineapple ham is a great way to have a small holiday dinner without all the fuss."


  • 1 pound of baby potatoes, cut in half
  • 1/2 pound green beans, trimmed
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 3 teaspoons of fresh thyme
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 quartered boneless ham, sliced (see note)
  • 1 (20-ounce) can of sliced pineapple, drained
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard


  1. Preheat the oven to 450 F. Spray a sheet pan with nonstick spray.
  2. Place the potatoes on 1/3 of the pan and then the green beans right next to them in the middle.
  3. Drizzle the potatoes and green beans with oil, garlic, thyme, onion powder, salt, and pepper. Stir the potatoes then the green beans, so they get evenly coated but not mixed together.
  4. On the last third of the pan, alternate laying down ham, then pineapple until you have used up all the ham. If your ham is sliced thin, you can double up on the ham layers, so you have two slices, then pineapple, then two slices.
  5. In a small saucepan, combine the honey, brown sugar, vinegar, and Dijon mustard. Bring the mixture up to a simmer over medium-high heat. Brush the honey glaze over the ham and pineapple.
  6. Bake for 25 to 30 minutes or until the potatoes are fork-tender.


Depending on the size of your quarter ham (the ones I find are usually around two pounds), you will probably have extra slices. Save them for sandwiches! You can also double up the slices on the sheet pan to use more so you have leftovers. If you can't find quarter hams, you can use two to three ham steaks and slice them.

Main Dish: Braised Lamb Shank

"Braising lamb shanks might sound a little intimidating, but honestly, it couldn't be easier - we swear."


  • 6 lamb shanks
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 4 tbsp. butter, divided
  • 1 onion, chopped
  • 2 medium carrots, peeled and finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp. tomato paste
  • 2 c. low-sodium beef broth
  • 1 (15 oz.) can of tomato sauce
  • 2 sprigs of rosemary
  • 1 c. red wine
  • Mashed potatoes, for serving


  1. Preheat the oven to 350 degrees. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from the pot and place on a plate.
  2. In the pot, melt 2 tablespoons of butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.
  3. Pour in broth and tomato sauce, then return lamb shanks to the pot. Add rosemary and bring to a boil. Cover and transfer to the oven. Cook until lamb shanks are completely tender, 2 hours.
  4. Remove lamb from the pot and place it on a cutting board. Tent with foil to keep warm. Discard rosemary.
  5. Return the pot to the stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in the remaining 2 tablespoons of butter. Serve lamb with mashed potatoes and spoon sauce on top.

Thank you to delish.com for the recipe!

Main Dish: Crock Pot Chicken and Dumplings


  • 1 onion, chopped
  • 1 1/4 lb. boneless skinless chicken breasts
  • 1 tbsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 (10.5 - oz.) cans of cream of chicken soup
  • 2 c. low-sodium chicken broth
  • 4 sprigs of fresh thyme
  • 1 bay leaf
  • 2 stalks of celery, chopped
  • 2 large carrots, peeled and chopped
  • 1 c. frozen peas, thawed
  • 3 cloves garlic, minced
  • 1 (16.3 - oz.) can of refrigerated biscuits


  1. Scatter the onion in the bottom of a large slow cooker, then top with chicken. Season with oregano, salt, and pepper
  2. Pour soup and broth over chicken, then add thyme and bay leaf. Cover and cook on High until the chicken is cooked through, about 3 hours.
  3. Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic.
  4. Cut or tear biscuits into small bite-sized pieces then stir into the chicken mixture. Spoon liquid over any biscuits at the top.
  5. Cook on High until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour to 1 hour 30 minutes more.

Main Dish: Creamy Tuscan Chicken

"Be sure to have some crusty bread on hand, because this sauce is KILLER. When it comes to chicken breast recipes, it's hard to beat this one."


  • 1 tbsp. extra-virgin olive oil
  • 4 boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp. dried oregano
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 1 1/2 c. cherry tomatoes, halved
  • 3 c. baby spinach
  • 1/2 c. heavy cream
  • 1/4 c. freshly grated Parmesan
  • Lemon wedges, for serving


  1. In a killer over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
  2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  3. Stir in heavy cream and parmesan and bring the mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
  4. Serve with lemon wedges.

Thank you to Delish.com for the recipe!

Vegetarian Main Dish: Italian Easter Pie

"Our Italian Easter pie or Torta Pasqualino is packed with spinach, three kinds of cheese, and whole eggs. It's a stunning main dish for your Easter dinner. This vegetarian pie is made with rough puff pastry for a flaky, buttery finish!"


  • 2 1/3 cups yellow onion, finely chopped
  • 3 tablespoons olive oil
  • 1 cup spring onion, green and white parts, sliced
  • 9 ounces frozen chopped spinach, thawed
  • 1 1/2 cups fresh curly parsley sprigs, packed
  • 8 ounces of cream cheese, softened
  • 3/4 cup extra sharp cheddar cheese, grated
  • 3/4 cup of Parmesan cheese, grated
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon sea salt
  • 4 medium eggs


  • 1.3 lb puff pastry, 600g
  • 1 large egg, beaten


Making the Filling (45 min)

  1. Prep all the ingredients.
  2. Heat the olive oil in a large frying pan over medium-high heat. Add the onions and saute until soft, then add the sliced green onions and continue to cook until golden. Once they're cooked, spoon them into a bowl and set them aside.
  3. Add the spinach and fresh parsley to the frying pan and cook over medium heat, stirring occasionally, until the liquid has fully evaporated and the leaves are wilted.
  4. Put the spinach mixture in a large sieve and use the back of a spoon to squeeze out as much liquid as possible. To get the last of the liquid out, squeeze fistfuls of the mixture with your hands. This is a vitally important step, so don't skip it.
  5. Mix the cooked onions and spinach together, then stir in the cream cheese, grated cheeses, and seasonings until well blended. Adjust the seasonings to taste.

Assembling & Baking the Pie (20 min + 35 min baking)

  1. Preheat the oven to 400 F and place a large, rimmed cookie sheet in the oven to preheat. Beat one large egg until well blended.
  2. Set aside about 1/3 of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface to about 1/8 inch (3mm) thick, then use it to line a 9-inch, loose-bottomed tart pan. Trim off any excess pastry.
  3. Spread the filling evenly in the pastry, then make four large holes for the eggs, spacing them equally apart. You'll have extra filling that you can bake in a ramekin and enjoy separately. Then, crack an egg into each hole.
  4. Roll out the remaining pastry until it's just big enough to cover the pie. Brush the edge of the pastry with beaten egg, then lay the top over it and press the edges to seal. Trim off the excess pastry and brush the top with beaten egg. Cut a few small vent holes in the top and decorate with leftover pastry as desired.
  5. Bake at 400 F for about 35 minutes, until the pastry is well risen and a rich golden brown. Some liquid will seep out of the pan during cooking, so make sure to bake it on top of the rimmed cookie sheet.
  6. Let the pie cool for a minute in the pan, and then remove and place on the serving plate. Allow it to stand for about 30 minutes before slicing to allow the eggs and filing to set.


  • Adjust the seasonings to taste. Make it how you like it.
  • Press out as much liquid as possible from the spinach.
  • Use medium eggs, not large ones, as they will fit much better in the filling.
  • Put the pie on top of a cookie sheet as it bakes to catch any liquid that seeps out.
  • Let it cool for 30 minutes before cutting to allow the filling to set.

Thank you to Savor the Flavor for the recipe!

Vegetarian/Vegan Main Dish: Mushroom Wellington

"Mushroom Wellington is a flavor-packed, easy and showstopping vegan or vegetarian main dish. You can make it ahead, and it's perfect for the holidays. This vegetarian wellington is perfect for a veggie option for a holiday dinner. This recipe is actually vegan, but you can add cheese if you want it to be more vegetarian."


  • 1 tablespoon olive oil
  • 4 cups (17 0z / 500g) mushrooms sliced
  • 1 onion sliced
  • 3 garlic cloves chopped
  • 1 cup (150g) cooked chestnuts chopped (optional)
  • 4 oz (115g) spinach chopped
  • 2 tablespoons of soy sauce
  • 1 tablespoon of chopped fresh sage
  • 1/4 teaspoon of black pepper
  • 13 oz (375g) puff pastry check it's vegan
  • Dairy-free milk for brushing


  1. Heat the oil in a large frying pan over medium/high heat, then add the mushrooms and onion and cook, stirring often, until all the moisture from the mushrooms evaporates. It could take up to 10 minutes.
  2. Add the garlic, chestnuts, spinach, soy sauce, sage, salt and pepper, and cook, stirring often, for a further 4 minutes or until the moisture evaporates and the mixture starts to stick to the bottom of the pan.
  3. Allow the mixture to cool slightly, then press into a log shape, roll in cling film and refrigerate for at least 30 minutes.
  4. NOTE: Cooling it stops the pastry from getting soggy. If you don't have time to wait, it will still be delicious.
  5. Heat the oven to 400F / 200C. Line a baking sheet with baking paper.
  6. Roll out the sheet of puff pastry. Unwrap the filling from the clingfilm and place it on the pastry. Unwrap the filling from the clingfilm and place it on the pastry. Brush a little water around the edges of the pastry. Fold the pastry around the filling (trim any excess pastry) and press the seams to seal.
  7. Place the wellington with the seam side down on the baking tray. Use a sharp knife to score the pastry diagonally.
  8. Brush the wellington with a little dairy-free milk, place in the oven and bake for 30 minutes or until the pastry is golden and flaky.
  9. Delicious served warm with vegan gravy and roasted vegetables


  • Chop the mushrooms in various shapes and sizes to get a nice texture.
  • When cooking the mushroom mixture, cook until the pan is dry. You want as much moisture to evaporate as possible to ensure your pastry doesn't get soggy.
  • There's no need to add salt since the soy sauce is salty enough.
  • Be sure to let your filling chill completely before wrapping it in the puff pastry. This will ensure that you don't get a soggy bottom.
  • All puff pastry should be vegetarian, but double-check the package if you want to be vegan.
  • I use store-bought puff pastry. But you could make your own.
  • For a vegetarian wellington, you can use an egg wash to get your pastry golden and shiny.
  • For a vegan wellington, don't use the egg wash, instead try vegan milk mixed with a little olive oil, or just vegan milk.


  • The cooked mushroom wellington will keep in the fridge for up to 3 days. Reheat as needed.
  • You can freeze the cooked wellington. Allow it to cool completely, then cook from frozen for approximately 40 minutes.

Make-Ahead Wellington

For best results, you can make the filling ahead (up to 3 days) and keep it in the fridge. Then simply wrap it in the pastry and cook before serving.

Thank you to Veggie Desserts for the recipe!

Accompaniment: Asparagus Puff Pastry Bundles

"These Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant appetizer or brunch idea! Perfect for Easter, Mother's Day, or any other spring bunch!"


  • 1 bunch asparagus (about 12-16 ounces) ends trimmed
  • 1 tablespoon extra virgin olive oil
  • Kosher salt
  • Pepper
  • 2 sheets of frozen puff pastry thawed
  • 8 ounces Gruyere shredded
  • 12 slices prosciutto
  • 1 egg beaten


  1. Preheat the oven to 425 F. Line a sheet pan with parchment paper.
  2. On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this)
  3. Toss asparagus in olive oil and season with salt and pepper.
  4. To make the bundles, place a slice of prosciutto on top of the square. I folded the prosciutto in half so that it fits nicely on the square. Follow with 3-4 stalks of asparagus (depending on the size) and 1-2 tablespoons of cheese.
  5. Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more salt and pepper if desired.
  6. Bake until the puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.

Thank you to foxandbriar.com for the recipe!

Accompaniment: Oven Roasted Melting Potatoes

"These gorgeous, golden, oven-roasted potatoes soaked in chicken stock are so tender, they really do melt in your mouth. And so yummy, they pretty nearly melt your heart as well.


  • 4 medium Yukon gold or russet potatoes peeled (about 2.5 lbs)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 Tablespoons butter melted
  • 1 tsp fresh thyme
  • 1 cup chicken broth you can use veggie broth to make vegetarian
  • 2 cloves garlic minced


  1. Preheat the oven to 450 degrees F.
  2. In a small bowl, whisk together butter, salt, pepper, and thyme.
  3. Slice your potatoes into about 1" rounds and place in a large bowl. Pour butter mixture over potatoes and mix to coat.
  4. On a baking sheet (we used a 9"x 13" baking sheet) layer the potatoes in a single layer.
  5. Place in the oven and roast for 20 minutes. Flip potatoes and then roast for another 15 minutes.
  6. Meanwhile, mix together your chicken broth and garlic. Remove potatoes from the oven, flip one more time and pour the broth mixture over the potatoes. Place back in the oven and roast for another 15 minutes.
  7. Remove and drizzle with sauce and top with more fresh thyme if desired.


Creating this melting consistency requires several steps, all of them crucial. First, slice your potatoes into thick rounds and coat them thoroughly with melted butter. Second, roast them for a good long time at very high heat. Third, 15 minutes before taking them out, douse them in a garlicky chicken broth, so they're sort of roasting and boiling at the same time. And finally, serve them with the remaining, reduced broth drizzled over the top.

Leave out any one of these steps, and you'll have good potatoes, but not melting potatoes. But follow them all to the letter, and you'll be rewarded with beautiful potatoes, caramelized on the outside and creamy on the inside. You will not regret one minute of the work that went into them.

Thank you familyfreshmeals.com for the recipe!

Accompaniment: Leeks Au Gratin

"Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair."


  • 6 medium leeks (white and pale green portion only)
  • 1- 1/2 cups heavy whipping cream
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup grated Pecorino Romano cheese


  1. Preheat the oven to 375 F.
  2. Cut off the root end and the tough leaf ends, then cut leeks lengthwise in half; cut halves crosswise into 3-in. pieces.
  3. Place cream, salt, pepper, and leeks in a large cast-iron or another ovenproof skillet; bring to a boil over medium-high heat. Reduce heat; simmer, covered, for 5 minutes. Uncover; simmer for 15 minutes. Remove from heat; sprinkle with cheese.
  4. Bake, uncovered until top is golden and leeks are tender, around 15-20 minutes. Let stand 5-10 minutes before serving.

Thank you to tasteofhome.com for the recipe!

Accompaniment: Glazed Marsala Carrots with Hazelnuts

"This makes an elegant side dish for company and is easy enough to make when you want to serve something special on a weeknight. Marsala wine makes it so deliciously different and unlike any other carrot recipe you've tasted."


  • 2 pounds of fresh baby carrots
  • 2 teaspoons salt, divided
  • 1/4 cup butter, cubed
  • 4 shallots, finely chopped
  • 1 cup Marsala wine
  • 1/2 cup sugar
  • 1 cup chopped hazelnuts, toasted
  • Chopped fresh parsley, optional


  1. Place carrots and 1 teaspoon salt in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain.
  2. In the same pan, melt butter over medium heat; add shallots. Cook and stir until tender, 3-5 minutes.
  3. Add wine, sugar, and the remaining 1 teaspoon of salt; ring to a boil. Reduce heat; simmer, uncovered until sugar is dissolved and mixture is slightly thickened, 3-5 minutes.
  4. Return carrots to pan; stir to coat. Sprinkle with hazelnuts and, if desired, parsley.

Thank you to Taste of Home for the Recipe!

Accompaniment: Corn Pudding

"Creamy and Rich Corn Pudding made from scratch with brown butter, heavy cream, and corn. No boxed jiffy corn mix or canned corn needed!"


  • 6 tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp cornmeal
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup heavy cream
  • 2 large eggs
  • 4 cups corn


  1. Preheat the oven to 350 degrees. Grease a 9x9 pan with nonstick cooking spray, and set aside.
  2. Add butter to a medium saucepan and cook over medium heat until light brown/caramel in color. 5-10 minutes. Make sure to keep an eye on it so the butter does not burn. It also helps to use a light-colored saucepan for this.
  3. Pour butter into a large bowl along with the sugar, flour, cornmeal, baking powder, and salt.
  4. Stir in heavy cream and eggs and mix until combined.
  5. Fold in corn and pour the mixture into the prepared baking pan. Bake for 40-45 minutes or until golden brown and the edges are firm.
  6. Serve warm and enjoy!

Thank you to Chef Savvy for the recipe!

Accompaniment: Deviled Egg Pasta Salad

"Super simple Deviled Egg Pasta Salad Recipe. It's a great recipe for entertaining, and you can even use leftover deviled eggs."


  • 2 cups cooked pasta
  • 4 eggs, hard-boiled
  • 1 teaspoon of mustard
  • 1/8 cup mayonnaise
  • 1 teaspoon of vinegar
  • Salt and Pepper to taste


  1. Put the pasta into a large bowl.
  2. Mash the eggs and add to the bowl with pasta.
  3. Mix together all the remaining ingredients and enjoy.
  4. Garnish if desired, we used paprika and chives.

Thank you to Courtney's Sweets for the recipe!

Dessert: Easter Egg Peanut Butter Haystacks

"These crunchy and sweet Easter Egg Peanut Butter Haystacks are the cutest way to celebrate Easter! These no-bake Easter treats are a breeze to whip up in the microwave and are a kid favorite! White chocolate peanut butter haystacks are formed into a nest with the use of a muffin tin and then are filled with candy eggs.


  • 1 package (11 oz) of white chocolate chips
  • 2 tablespoons Confectioners Powdered Sugar
  • 3/4 cup creamy peanut butter
  • 1 can (8 oz) chow mein noodles
  • Cadbury Easter Candy Coated Mini Eggs (about 48)


  1. Spray two standard-size muffin tins with non-stick spray. Set aside.
  2. Microwave white chocolate chips in a large, uncovered, microwave-safe bowl on medium-high power for 1 minute; stir until smooth. If necessary, microwave at an additional 10 to 15-second intervals, stirring just until chips are fully melted.
  3. Stir in powdered sugar and peanut butter until well blended and smooth. Fold in chow mein noodles and toss until all ingredients are coated.
  4. Drop by rounded tablespoon into muffin tin and press down gently in the center to make a "nest"
  5. Place 3 chocolate eggs in the center of the nest.
  6. Refrigerate until hardened, about 20 minutes, then pop out of muffin tins and serve. Can be stored for up to a week in an airtight container.

Thank you to dixiecrystals.com for the recipe!

Dessert: Limoncello Tiramisu

"We love everything about this wonderful dessert - from the light lemon flavor and creamy Mascarpone to the crunchy, crusted macaroon on top. We think you'll enjoy it too."


  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tablespoons of limoncello

Lemon Curd

  • 1-1/2 cups of sugar
  • 1/3 cup plus 1 tablespoon cornstarch
  • 1-1/2 cups of cold water
  • 3 large egg yolks, lightly beaten
  • 3 tablespoons butter, cubed
  • 1/2 cup lemon juice
  • 2 teaspoons of grated lemon zest.

Cream Filling

  • 1-1/2 cups heavy whipping cream
  • 3/4 cup sugar
  • 1 carton (8 oucnes) Mascarpone cheese


  • 3 packages (3 ounces each) of ladyfingers, split
  • 4 macaroon cookies, crumbled
  • Candied lemon peel, optional


  1. In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Stir in limoncello; set aside.
  2. For the lemon curd, in another saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir until thickened, 1 minute. Remove from the heat.
  3. Stir in a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Cool to room temperature without stirring.
  4. In a large bowl, beat cream until it begins to thicken, add sugar; beat until stiff peaks form. Fold cheese and whipped cream into lemon curd.
  5. Arrange a third of the ladyfingers on the bottom of a 9-in. springform pan. Drizzle with a third of the syrup; spread with a third of the filling. Repeat layers twice. Cover and refrigerate overnight. Carefully run a knife around the edge of the pan to loosen. Remove the sides of the pan. Sprinkle with cookies and lemon peel.

Thank you to Taste of Home Test Kitchen for the recipe!

Dessert: Incredible Coconut Cake


  • 5 large eggs, separated
  • 2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 2-1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups sweetened shredded coconut, chopped
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon cream of tartar


  • 11 ounces cream cheese, softened
  • 2/3 cup butter, softened
  • 4-1/3 cups confectioners' sugar
  • 1-1/4 teaspoons coconut extract
  • 2 cups sweetened shredded coconut, toasted


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes
  2. Preheat the oven to 325 F. In another large bowl, beat sugar, butter, and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition.
  3. Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.
  4. Add cream of tartar to egg whites; with clean beaters, eat on medium until stiff peaks form. Fold a fourth of the egg whites into the batter, then fold in the remaining whites.
  5. Transfer to 3 greased and floured 9-in. round baking pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  6. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth.
  7. Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with the remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator. 

Note: Can you make this coconut cake recipe in a 13x9 pan instead of round baking pans? Yes, you can make coconut cake in a 13x9 pan. Just increase the temperature to 350 F and bake for about 40 minutes.

Thank you Taste of Home for the Recipe!

Dessert: Easter Meringue Cups

"These crunchy meringue shells with a lemon curd filling will make guests stop to "ooh" and "ahh" at your dessert table. Topped with fresh fruit, they're especially pretty when served with a spring meal.


  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 cup lemon curd
  • 1 cup sliced fresh strawberries
  • 2 medium kiwifruit, peeled and sliced
  • 1/2 cup fresh raspberries
  • 1/3 cup mandarin oranges
  • 1/3 cup cubed fresh pineapple


  1. Preheat the oven to 275 F. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla, and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
  2. Drop meringue into eight mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon.
  3. Bake until set and dry, 45-50 minutes. Turn off the oven and do not open the door; leave the meringues in the oven for 1 hour. Spread cups with lemon curd and fill with fruit.

Thank you to Taste of Home Test Kitchen for the recipe!

Dessert: Easter Egg Cookies

"Holiday cookies that are bound to be passed around and passed down for years to come! Delicious!


  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1-1/2 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 3/4 teaspoon salt


  • 1-1/2 cups confectioners' sugar
  • 1/8 teaspoon salt
  • 3 tablespoons half-and-half cream
  • Frosting and sprinkles, optional


  1. In a large bowl, cream butter and brown sugar until light and fully. Add egg and vanilla; mix well. Combine the flour, oats, and salt; stir into a creamed mixture. Divide dough into three equal portions.
  2. Form 12 egg-shaped cookies from each portion. Place on ungreased baking sheets. Bake at 350 F for 20-25 minutes or until set. Cool completely
  3. Combine glaze ingredients until smooth; spoon over cookies. Decorate as desired.

Thank you to Taste of Home for the recipe!

Dessert: Carrot Cake Cupcakes with Cream Cheese Frosting

"These are the best carrot cake cupcakes with a swirl of cream cheese frosting on top! Grab your stars of a usual baking line-up, like flour, sugar, and butter plus a few extras, like carrots and cream cheese, and get baking!


For the Cupcakes

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 heaping cups of grated carrots
  • 2/3 cup neutral oil
  • 2 eggs, beaten

For the Frosting

  • 4 ounces cream cheese
  • 4 tablespoons of butter
  • 2+ cups of powdered sugar
  • 1 teaspoon of vanilla extract


  1. Preheat the oven to 350 F. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl - the fewer the better)!
  2. Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 13 minutes, check how they're doing, and add a few minutes if necessary. I find that the baking time varies greatly with the oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.
  3. For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.


If you love cream cheese frosting A LOT, you need to double the frosting. Having a little extra has never been a problem for me.

Thank you to pinchofyum.com for the recipe!

Dessert: Easter Cadbury Creme Egg Brownies


  • 1 cup / 2 sticks / 225g Butter
  • 10.5 oz / 300g Dark Chocolate
  • 4 Eggs
  • 1 1/2 cups / 300g Sugar
  • 1 cup / 125g Flour
  • 1/4 cup / 25g Cocoa Powder
  • 1/2 tsp Salt
  • 6 Cadbury Creme Eggs, halved


  1. Place the butter and chocolate into a heat-proof bowl. Set the bowl on top of a pot of simmering water and stir occasionally until it has completely melted, should be about 10 minutes.
  2. Crack the eggs into a large bowl and using a whisk whip them up until frothy and lighter in color.
  3. Take the melted butter and chocolate off the pot of simmering water and add the sugar. Mix to combine.
  4. Pour the chocolate mixture into the bowl with the eggs and mix to combine.
  5. Add the flour, cocoa powder, and salt to the bowl and mix the brownie batter together until just combined.
  6. Pour the brownie batter into a rectangle or square cake pan and smooth out the top. Add the halved Cadbury Creme Eggs.
  7. Place the brownie in a 180/350 oven for 40-50 minutes or until a toothpick inserted into the center comes with only a few crumbs.
  8. Leave the brownie to cool completely in the pan before slicing.

Thank you to Recipes by Carina for the recipe!

The entire Ask Cathy Marketing Group wishes you and your family the happiest of Easter Holidays! Want to learn about what the market looks like with your house in mind? Fill out our form below to receive a FREE market analysis based on the information you provide us about your home!

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