Easter is just a few weeks away and we can’t wait for pastels, bunnies, and colored eggs! Get the party started with these yummy recipes. Grab your ingredient list now with SHOP.COM Direct Groceries and have them delivered right to your door, with 5% Cashback and free shipping on orders of $75+!
Place eggs in a single layer in a saucepan and cover with enough water that there are 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
*recipe from foodnetwork.com
Main Dish Recipes
- 1 c. whole milk, warm
- 2 1/4 oz. packages active dry yeast
- 1/2 c. sugar
- 1/3 c. butter, melted
- 1 large egg yolk
- 1 tsp. pure vanilla extract
- 3 c. all-purpose flour (plus more for kneading)
- 1 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 c. dried currants, plumped in hot water then drained
- 1 tsp. lemon zest
- Egg wash, for brushing
- 2 c. powdered sugar
- 2 tbsp. whole milk
- 1/2 tsp. lemon zest
- In a medium bowl, combine milk, yeast and a pinch of sugar. Let sit, without stirring, until foamy, about 20 minutes. Whisk butter, egg yolk and vanilla into the yeast mixture. In a large bowl, whisk together the flour, remaining sugar, salt, cinnamon and nutmeg. Make a well in the center of the flour mixture and add the yeast mixture. Stir with a wooden spoon until the mixture is a thick, shaggy dough. Stir in currants.
- Turn the dough onto a lightly floured surface and knead until the dough is soft and elastic 8 to 10 minutes. Shape the dough into a large ball.
- Grease the inside of a large bowl with butter and put the dough in the bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1½ hours.
- When the dough is ready to form into rolls, butter a 9”-x-12” baking pan. Turn the dough onto a lightly floured surface and pat it into a large rectangle. Divide the dough into 12 portions with a sharp knife or pizza wheel.
- Shape each piece into a roll, tucking the edges under, and place each roll seam-side-down into the buttered pan. Cover with plastic wrap and let rise in a warm place until the rolls have doubled in size, about 45 minutes.
- After the second rise, preheat oven to 375°. Brush the tops of the buns with egg wash. Bake until the rolls are golden and puffy, 22 to 25 minutes.
- Make the glaze: Whisk together powdered sugar, milk, and lemon zest until smooth. Transfer to a medium Ziploc bag and make a small cut in the corner of the bag. Pipe a thick cross shape over each bun. Serve warm or at room temperature.
*Recipe and photo from delish.com
- 2 cups brown sugar
- 1 (7 pound) boneless ham
- 3 tablespoons prepared yellow mustard (or as needed)
- 8oz Pineapple rings in Juice
- 1 cupHoney
- Preheat oven to 350 degrees F (175 degrees C).
- Score ham by making 1/2-inch deep diagonal cuts, creating a diamond pattern; transfer ham to a roasting pan.
- Mix brown sugar with enough yellow mustard to make a smooth, pourable sauce.
- Pour reserved pineapple juice over ham, followed by the honey.
- Pour brown sugar mixture over honey and arrange pineapple rings decoratively atop ham. Secure pineapple rings with toothpicks.
- Bake in the preheated oven until diamond pattern on ham splits open, 1 to 1 1/2 hours. Baste ham every 15 minutes with pan drippings.
*Recipe from allrecipes.com
- 1 lb fresh green beans
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 pinches lemon pepper
- salt to taste
- Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted 2 to 3 minutes.
- Cook and stir garlic with green beans until garlic is tender and fragrant 3 to 4 minutes. Season with lemon pepper and salt.
- 1/4 cup butter, softened
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
- 3 cups plus 1 tablespoon confectioners’ sugar, divided
- 3 to 4 drops yellow food coloring
- 2 cups (12 ounces) white baking chips or semisweet chocolate chips
- 2 tablespoons shortening
- Icing of your choice
- Assorted decorating candies
- In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners’ sugar. Place 1/4 cup butter mixture in a bowl; add yellow food coloring, and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes.
- Dust work surface with remaining confectioners’ sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm.
- In a microwave, melt chips and shortening; stir until smooth. Dip eggs in the mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator. Yield: 2 dozen.
*recipe and photo from tasteofhome.com
- 4 large eggs
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup canola oil
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup buttermilk
- 1 pound carrots, grated
- 2 cups chopped walnuts, toasted
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon grated orange peel
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 1 teaspoon water
- 6 drops green food coloring
- 3 cups sweetened shredded coconut
- Optional candies: jelly beans, bunny Peeps candy and Sour Punch Straws
- Preheat oven to 350°. Line 30 muffin cups with paper liners. In a large bowl, beat eggs, sugars, oil, and vanilla until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg; add to egg mixture alternately with buttermilk, beating well after each addition. Stir in carrots, walnuts, pineapple, and coconut.
- Fill prepared cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
- In a large bowl, beat cream cheese and butter until blended. Beat in orange peel and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes.
- In a large resealable plastic bag, mix water and food coloring; add coconut. Seal bag and shake until coconut is evenly tinted. Sprinkle over cupcakes. Decorate with candies, as desired. Refrigerate until serving. Yield: 2-1/2 dozen.
*recipe and photo from tasteofhome.com