Get ready for the holiday with help from The Daily Meal
Get ready for the holiday with help from The Daily Meal.
As the snow begins to melt away, and with it all of the winter holidays, we turn to bask in the glory of warmer weather. For a period of time, we are enthralled with just living in the moment...so much so that spring holidays like Easter tend to sneak up on us unexpectedly, especially since it changes each year. But don’t fret too much about falling down the Easter bunny hole, we have everything here to help you get ready for this joyous holiday.
First thing’s first, this year Easter falls on March 27. The reason why it changes so frequently is because the forefathers of Christanity wanted it to be in line the Jewish holiday, Passover. Since Passover is celebrated according to lunar cycles, it changes each year. To help you begin planning your celebration, we’ll show you everything from boiled egg ideas to what to do with the leftovers. We’ll wake you up with delicious Easter brunch menus and inspire you with easy and tasty Easter dinner ideas. And don’t worry, we won’t forget to include Easter desserts to really wow your guests on Easter Sunday! Heck, we can even help you get your table decor down, help you plan a great Easter egg hunt and show you cool ways to decorate Easter eggs as well.
And if you want to be proactive and schedule in the dates for upcoming Easters so you’re in the know for years ahead, take five minutes to note these Easter dates in your calendar!
- Celebrate Easter: April 16, 2017
- Celebrate Easter: April 1, 2018
- Celebrate Easter: April 21, 2019
- Celebrate Easter: April 12, 2020
From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page
Easter Feaster recipes – 2016
The Potato Salad Trick that Jodi got from her mother-in-law (Murphy’s Mom) is…
Used CANNED potatoes. Yes, Jodi was also hesitant at first, but it saves so much time and is still delicious! You warm the potatoes in a pot and then drain the water and make the potato salad!
Jodi Easy Potato Salad (using the trick above!)
4-5 cans of potatoes
4 boiled eggs, cooled and peeled
a splash of white vinegar
Slice up and drain the potatoes in a colander, and put in a big pot, then warm them (no water in pot!). In a separate bowl, put the egg yolks and mash them a little. Add a splash of vinegar and stir. Transfer that yolk mixture into the pot with warm potatoes. Add salt (to taste) and the chopped up egg whites, and mayo. Use your eye to decide how much mayo. Carefully stir it. The light yellow color comes from the yolks – no mustard in the salad. It’s mild and creamy.
You can add relish if you’d like. My mother in law doesn’t. This is the basic, simple recipe. Serve warm or chilled.
Peeps Skillet S’mores
1/2 c. heavy whipping cream, warmed
2 c. semi-sweet chocolate chips
3 to 5 packages of Peeps, mix and match colors to your liking
Graham crackers, for serving
Preheat oven to 450 degrees F. Heat heavy whipping cream in a microwave safe bowl for 30 seconds, or in a pot over medium heat until warm. In a medium skillet, evenly spread out chocolate chips. Pour warmed whipping cream over the chips. Arrange Peeps in a colorful pattern atop.
Bake until golden brown, 8 to 10 minutes.
Producer Emilie’s Easter Rice Krispie Treats
1/2 cup unsalted butter
9 cups of regular mini marshmallows
3 1/2 cups of multicolored marshmallows
8 1/2 cups Rice Krispie Cereal
Line a 9吉 pan with aluminum foil and spray well with non-stick cooking spray. Set aside. (For ease, you can measure out all ingredients first before beginning.) In a large pot, melt butter on medium-low heat. Add marshmallows and heat, stirring frequently, until almost all the way melted but not quite. Take mixture off heat and stir in cereal until coated. Add remaining 3 1/2 cups of multicolored mini marshmallows, folding very quickly so the marshmallows don’t melt. Pour mixture into prepared pan and press down evenly. (I use the back of a rubber spatula or a piece of aluminum foil sprayed with cooking spray.) Press mixture down firm enough that the bars will hold together but not too firm or they will be too solid when they come to room temperature. Allow bars to cool completely before cutting into squares. Perfect Rice Krispie Treats will stay soft and fresh for 6-7 days or longer stored covered or in an airtight container.
Jodi’s Mom’s Easy Baked Ham
1 (8 pound) spiral cut bone-in cured ham
1 1/2 cups ketchup, or as needed
1 cup packed brown sugar
Preheat the oven to 350 degrees F (175 degrees C). Place the ham in a baking dish or roasting pan with the flattest side down. Cover with ketchup then use your hands to pack brown sugar into the ketchup. Cover the ham loosely with aluminum foil. Bake in the preheated oven until heated through and sugar has caramelized, about 1 hour.
Holly Clegg’s Creamed Corn
1 tablespoon butter
1/4 cup chopped onion
1 1/2 cups corn
1 teaspoon all-purpose flour
1/3 cup skim milk
salt and pepper to taste
In small nonstick skillet, melt butter and saute onion 3 minutes. Add corn, and continue to cook 5 minutes longer, stirring. Sprinkle flour and stir one minute. Add milk and sugar. Bring to a boil, lower heat, and continue cooking until thickend. Season to taste. Add more milk if needed.
This recipe is from Holly Clegg’s Too Hot in the Kitchen.
Producer Emilie’s Deviled Eggs
Eggs, boiled, peeled and sliced in half lengthwise
salt and pepper
bacon, cooked and crumbled
jarred, sliced jalapenos
I put the egg yolks in a bowl with a little mayo, mustard, and salt and pepper. I’ll add more mayo and mustard as I go, so I don’t put too much! Once you stuff the eggs back with the egg yolk mixture, sprinkle crumbled bacon and diced jalapenos on top.
Deviled Egg Spread
1 dozen large eggs – boiled, peeled and cut lengthwise
1 cup mayo
1 tablespoon yellow mustard
salt and pepper
paprika for dusting
Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.
Chocolate Covered Easter Eggs
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 1/2 lbs confectioners’ sugar
1 cup creamy peanut butter
1 cup flaked coconut
1 cup unsweeted cocoa powder
2 cups semisweet chocolate pieces
1 tablespoon vegetable oil
In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners’ sugar to make workable dough. For best results, use your hands for mixing. Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet. Refrigerate until hard, at least an hour. Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If chocolate seems too thick for coating, stir in a teaspoon of the oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.
Have a Hoppin' Easter with These Remixed Brunch and Dinner Dishes
Now that we've had a few months to recover from the winter holidays, it's time to dive into Easter full force. When conceptualizing the perfect Easter menu , think outside the basket with interesting twists like cheesy strata for brunch, butterflied-and-stuffed roasted ham for dinner and Instagram-ready Easter Candy Bark (pictured above) for dessert.
Stuff your ham like you'd stuff a Thanksgiving turkey. Tyler Florence's Tuscan bread stuffing is filled with a mix of flavors and textures — including classic garlic and Parmesan, briny olives, fresh spinach and plump raisins — and is the perfect Easter dinner recipe .
Debi Mazar- host. Gabriele Corcos- host. Food prepared- Madelines, MacnCheese, Potato Leek Cake, Strawberry Basil Shortcake. As seen on Cooking Channel's Extra Virgin Season 2 Episode 204.
Photo by: Lisa Leone ©2011, Cooking Channel, LLC. All Rights Reserved.
Lisa Leone, 2011, Cooking Channel, LLC. All Rights Reserved.
Move over, mashed potatoes. Debi Mazar and Gabriele Corcos' potato "cake" (which is really more like a tart) has layers of flavors and textures, with sliced Yukon gold potatoes, caramelized leeks and nutty Parmesan cheese.
The best kinds of Easter brunch recipes are the ones that you don't have to baby-sit. The night before your brunch, caramelize onions, toast some bread cubes, then mix them together with eggs, cheese and spinach. The blistered cherry tomatoes can be prepared while the strata bakes the morning of the party.
Easter Recipe Roundup
Easter is almost here and if you are looking for menu ideas, look no further. I have compiled a list of recipes that will help you plan the perfect Easter brunch or dinner. I have the perfect beverages, appetizers, mains and desserts lined up for you.
1. Blueberry Limeade
Kick start your Easter brunch with this refreshing blueberry limeade cooler. Blueberries not your thing? Use any of your favorite berries instead.
Need a no-cook beverage that is full of color and flavor? Try this Indian falooda made by layering fruit jelly, falooda sev, rose milk, basil seeds, nuts and ice cream. This delicious glass will leave you wondering if this is a beverage or dessert. Maybe it is both. Let’s leave it at that!
3. Chimichurri Wreath Bread
Make this stunning braided wreath bread stuffed with a delicious chimichurri sauce. Dotted with parmesan cheese and parsley, this will make a delicious centerpiece to your Easter table.
4. Amritsari Spicy & Tangy Fish Fry
Spicy and tangy, these pan fried fish steaks are the perfect appetizers, snacks or even entree.
5. Chicken Cutlets (Indian Croquettes)
Piping hot, freshly fried, spicy cutlets are a favorite appetizer at our place. Make these delicious chicken cutlets or croquettes which are crisp outside, juicy and delicious inside. Plus, you can prep them days in advance and simply fry them up as and when needed.
6. Mutton Biryani
Biryani, the aromatic and flavorful one-pot dish made with rice and succulent meat is an all-time favorite. I usally prep the spices and herbs the day before, that way, all that is left to do on the day is assemble this delicious biryani right before lunch.
7. Whole Roasted Chicken
A spice-rubbed whole-roasted chicken is really easy to make. Once you get the bird in the oven, you are left with a lot of time to prep the other dishes or simply enjoy some time with your loved ones. Find my fail-proof recipe for the perfect juicy, golden roast chicken here.
8. Blackened Spiced Chicken Thighs
The perfect recipe for blackened spiced roasted chicken thighs with perfectly crisp skin. The secret marinade and spice rub make this the most fragrant and flavorful chicken you will ever make. I have the perfect recipe for blackened spiced roasted chicken thighs with perfectly crisp skin. The secret marinade and spice rub make this the most fragrant and flavorful chicken you will ever make.
9. Egg Vindaloo & Idiyappams
A classic South Indian combo, idiyappams or string hoppers paired with a spicy egg curry is a family favorite. Idiyappams are soft steamed rice flour noodles that literally melt in your mouth. They are the perfect vehicle for this Goan inspired egg vindaloo curry.
10. Mom’s Spicy Chicken Roast
Most of my childhood was spent enjoying this spicy pan-roasted chicken dish on special occasions. Pair this with steamed rice, naan breads or any other flat breads for a delightful meal.
11. Upside-Down Cake
An upside-down cake can be made with nearly any kind of seasonal fruit. Think plums, peaches, berries, pineapple, apples, pears or even bananas. Upside-down cakes are stunning, delicious yet really simple to make.
Find my recipe to make upside-down cakes using any fruit here.
12. Bunny Cake
Bunnies are synonymous with Easter and spring. I still remember the look on our lil’ bunny’s face when I made this cute bunny cake for the first time.
13. Vanilla-Lime Cupcakes With Blackberry Buttercream Frosting
Bursting with fresh lime and vanilla notes, these fluffy cupcakes are a real delight. Top with a sweet and colorful blackberry buttercream frosting to add cheer to your Easter table.
14. Carrot Halwa Tarts
Warm, rich and seductive, these carrot halwa and custard tarts is the perfect dessert that brings the best of East and West together in a small colorful package.
15. Candy Surprise Easter Cupcakes
Easter means egg hunts and we all know what that means – candy!! Put those candy to good use by hiding them inside fluffy vanilla cupcakes. Frosted with pastel vanilla buttercream frosting, they make a delicious treat for the little ones.
Need more ideas? See all my recipes in one page and pick your favorites.
Have a blessed Easter, everyone!!
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15 Mimosa Recipes For Easter Brunch
Easter brunch is only days away, and if you’re like us, you are probably still working on the last-minute details! One staple that is a must for any brunch is a mimosa, and this year, we can’t wait to mix it up a bit with a fresh take on this classic drink. From strawberries and grapefruit to carrots (after all, it is Easter), we’ve rounded up some of the best (and delicious) mimosa mixtures we’ve come across this season. So, hop on over to the recipes featured below and pick one or two to serve at your Easter brunch this year.
Mimosa Cubes: Freeze up your favorite fruit juices and serve these pretty drinks on Easter.
Blood Orange Mimosa: Just a slight twist on the classic, this recipe calls for freshly squeezed blood oranges.
Fresh Fruit Mimosa: This mimosa has us yearning for warmer weather.
Grapefruit Mimosa: Mmmm…fresh grapefruit juice and orange slices!
Watermelon Mimosa: We are obsessed with the cute ice cubes in this mimosa.
Apple Cider Mimosa: You can’t go wrong with apple cider and bourbon!
Peach Mimosa: A double dose of peach makes this mimosa a sweet choice.
Orange Rose Mimosa: Try adding a bit of rose water to your traditional mimosa for a floral treat.
Orange Sorbet Mimosa: Make your own sorbet and add it to a glass of bubbly for a refreshing cocktail.
Strawberry Grapefruit Mimosa: This mimosa is almost too pretty to drink.
Clementine and Rosemary Mimosa: Though a bit more involved, this herbal-infused mimosa has definitely earned a spot on our list of must-try drinks.
Carrot Mimosa: Yes, you heard us right! Perfect for an Easter brunch if we do say so!
Menning Mimosa: These mimosas pack a punch, thanks to a splash of Grand Marnier!
Strawberry Lemon Basil Mimosa: For a drink that is as refreshing and delicious as it is beautiful.
The Perfect Mimosa: Sometimes it’s best to stick with the original!
7 delicious side dish recipes for your Easter dinner table
Build an Easter feast to awaken the spirit of spring with newly sprouted produce like asparagus, peas, and spinach.
(Courtesy of Jennifer Iserloh, Skinny Chef)
Finish off your Easter brunch or dinner planning with a few easy side dish recipes.
Ham and lamb are two of the most popular entrees for the holiday, and these recipes will complement both main dishes.
Pick from a roasted asparagus with goat cheese and bacon, a potatoes dish with leeks and gruyere or a simple dill peas with walnuts.
Of course, if you want to make mashed potatoes, follow the step-by-step guide to making them, as shown at right, with executive chef John Reis of the Hilton Harrisburg.
Roasted Asparagus with Goat Cheese and Bacon
- 6 slices bacon
- 2 pounds medium asparagus, tough ends trimmed
- 2 tablespoons plus
- 2 teaspoons olive oil
- 1 (3 1/2-to-4 ounce) log goat cheese, crumbled
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon peel
Cook bacon in heavy skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon set aside.
Position rack in center of oven and preheat to 500 degrees. Arrange asparagus on rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with a knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over.
*Can be made one hour ahead. Cover with plastic wrap and let stand at room temperature.
10 Delicious Easter Dessert Recipes
1. Easter Basket Cookie Cups
Aren’t these adorable? If you want to serve something cute this Easter, you have to make Lil’ Luna’s Easter basket cookie cups!
2. Chocolate Chip Cookie Dough Eggs
This is such a creative dessert! If you like cookie dough desserts, you’ve got to try The Semisweet Sisters’ chocolate chip cookie dough eggs!
3. Carrot Cake
Carrot cake is an Easter classic, especially when decorated cutely like this! Make your friends and family a lovely Easter carrot cake by following Cooking Classy’s recipe!
4. Easter Popcorn Bars
There are so many yummy Easter dessert recipes out there! This one looks especially yummy! This Easter, try Something Swanky’s Easter popcorn bars!
5. Pastel Sprinkle Chocolate Bark Bites
These yummy Easter treats only take three ingredients! If you want to make something fast and cute, you have to make my pastel sprinkle chocolate bark bites!
6. Easter Bunny Cupcakes
These are so cute! And the ears are edible! Check out how Your Cup of Cake made these cute Easter bunny cupcakes!
7. Jelly Bean Fudge
If you like jelly beans, you have to try this recipe! Follow Shugary Sweets’ recipe to make this yummy jelly bean fudge!
8. Pastel Mint Patties
These look like perfect Easter treats! And they’re very quick to put together! Check out how Mom on Time Out made these pastel mint patties!
9. Cast Iron Skillet Easter Cookie
Prefer cookies to other kinds of desserts? That’s fine, there are Easter recipes for cookies too! In fact, you’d probably love my recipe for a big cast iron skillet Easter cookie!
10. Carrot Rice Krispie Treats
I love when Easter dessert recipes come in cute shapes! Take a look at how easily Frugal Coupon Living made these carrot Rice Krispie Treats!
Pot roasted lamb with potatoes and rosemary
A large casserole dish and a man-sized ladle turns this meal into the perfect help-yourself dish that should take centre stage on your dinner table this Easter Sunday. Tangy red onions, rosemary and plenty of garlic flavours this shoulder of lamb.
Image credit: TI Media Limited
What Is Easter?
Easter is the most important feast day in the Christian calendar.
Regularly observed from the earliest days of the Church, Easter celebrates Christ’s resurrection from the dead, following crucifixion. It marks the end of Holy Week, the end of Lent, and the last day of the Easter Triduum (starting from the evening of Maundy Thursday, through Good Friday, Holy Saturday, and Easter Sunday), as well as the beginning of the Easter season of the liturgical year.
The resurrection represents the triumph of good over evil, sin, death, and the physical body.
Where Did the Word “Easter” Come From?
Easter, also called Pascha or Resurrection Sunday, is a festival and holiday commemorating the resurrection of Jesus from the dead.
Let’s start with Pascha (Latin) which comes directly from Pesach, the Hebrew word for Passover. Going back to the Hebrew Bible and the story of the first Passover, Moses tells the Israelites to slaughter a passover lamb and paint its blood on their door. The Lord protected the Israelites from death by passing over their doors and would not “allow the destroyer to enter your houses to strike you down” (Ex. 12:23).
In the New Testament (1 Corinthians 5:7), Paul connects the resurrected Christ to Passover. He refers to Jesus as the paschal lamb who has been sacrificed for his people’s salvation. Jesus celebrated the Last Supper with his disciples during Passover, so it makes sense that the Feast of the Resurrection is connected with the Jewish holiday. Today, Christians celebrate the “Paschal mystery.”
So, where did the word “Easter” come from? The exact origin of the word “Easter” is unclear. It’s not as simple as saying it has religious origins or pagan origins.
Some historians suggest that it came from the phrase hebdomada alba, Latin for “white week,” used to describe the white garments new Christians wore when they were baptized during Holy Week. In Old German, the word became esostarum and, eventually, Easter.
The Venerable Bede, a seventh-century Anglo-Saxon historian also known as Saint Bede, writes that the word Easter comes from the Anglo-Saxon dawn goddess of fertility Eostre, also the goddess of the dawn, who originated in what is now Scandinavia. Over time, early Christians started referring to the Feast of the Resurrection by the name of the month in which it was celebrated—Eosturmonath (what we now call April).
Alternatively, Easter may have from an old German word for “east,” which in turn is derived from a Latin word for “dawn.” In the past, the word easter could mean “to turn toward the east” or “rising” and didn’t necessarily have any implied religious meaning. (Note: It was the Germans who invented the “Easter Bunny” who visited “good” children’s homes, much like they invented Santa Claus.)
Bottom line, no one knows the etymological origins of the word, “Easter.” It is one of the oldest Old English words.
In the end, it is unimportant whether Easter comes from the goddess of the dawn or the Latin word for dawn. In whatever language, Easter today is a Christian holiday to celebrate Christ’s resurrection—and the reminder that death brings life.
Our Favorite Easter Recipes
Traditional Easter dishes include seasonal produce as well as symbols of spring such as lamb, ham, eggs, asparagus, spring peas, hot cross buns and sweet breads, and a carrot cake.
We have all the traditional Easter recipes and more! Check out our Favorite Easter Recipes.
Greek Easter Bread. Photo by Pasta/Shutterstock.
From all the Editors here at The Old Farmer’s Almanac, we wish you a Happy Easter and a joyous spring season!