Easter is a time of celebration with family and friends, but it’s also a time to celebrate some great food. Appetizers and desserts are always simple and easy to make. Here are some recipes for you to try with your family and friends this Easter that will definitely impress!
Easter Appetizers:
I love Easter appetizers because they are healthy and light. These are two of my favorite appetizer recipes that my family and I always serve around Easter time.
Bacon Deviled Eggs:
Deviled eggs are great for any Easter occasion because they are simple and delicious. There are many variations of the deviled egg, but for this recipe, I included bacon and some ranch seasoning. I made these last year for my family and they were a huge hit.
Ingredients:
12 large eggs
4 slices of bacon (cooked crisp and chopped)
½ cup of mayonnaise
1 teaspoon yellow mustard
½ package of ranch dressing seasoning
1 tablespoon red onion (chopped)
¼ teaspoon salt
¼ teaspoon pepper
Directions:
1. Put the eggs in a pot and pour water in until eggs are just covered.
2. Cover the pot and bring the water to boil over medium heat.
3. Turn off the heat and let the eggs sit in hot water for about 15 minutes (still covered).
4. Cool the eggs by running them under hot water.
5. Peel the eggs and slice them in half (lengthwise).
6. Remove the yolks from the egg and place them in a bowl. Keep the egg whites.
7. Mash the yolk and add bacon, mayo, mustard, seasoning, salt, and pepper. Stir until just combined.
8. Stuff the filling into the egg white shells. If desired, sprinkle with paprika.
9. Refrigerate until ready to serve.
Herb cheese spread:
This is an easy alternative if you don’t want to buy an herb cheese spread from the store. The ingredients are fresh and the herbs add a great kick. This appetizer goes nicely with crackers and chips as an appetizer or hors d’oeuvre*****.
Ingredients:
1 8-ounce package of cream cheese (room temperature)
¼ cup butter (room temperature)
½ teaspoon mustard
1 tablespoon chopped basil
1 tablespoon parsley leaves
¼ cup of chopped black olives
1 tablespoon garlic (minced)
2 tablespoons lemon juice
Directions:
Combine all ingredients in a large bowl. Refrigerate until ready to serve. Serve with crackers or other chips.
Easter Desserts:
While Easter is a time of religious celebration, it’s also an opportunity to indulge in some great desserts. These are a few recipes that have been passed down throughout my family and always seem to please the crowd. With simple and fresh ingredients, you can’t go wrong with these recipes.
Carrot Cake Cupcakes:
These cupcakes are a recipe from my grandma that she used to make every Easter Sunday. With the addition of the cream cheese frosting, these cupcakes will definitely be a hit.
Ingredients:
2 cups of flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1 ½ cups sugar
1 cup of vegetable oil
2 cups of grated carrots
½ cup chopped pecans or walnuts
1-cup raisins
Cream cheese frosting:
½ cup of unsalted butter (needs to be at room temperature)
8 ounces (1 package) of cream cheese at room temperature
2 cups of confectioner’s sugar
1 teaspoon of vanilla extract
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Line two muffin pans with 24 paper liners.
3. In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
4. In another bowl, mix the eggs, vanilla, sugar, and oil together. Add the whisked flour mixture to the egg mixture. Fold in the carrots, nuts, and raisins.
5. Bake for 20 minutes or until the center is just set. Let the cupcakes cool for about 30 minutes.
6. For the frosting: beat the cream cheese and butter until smooth. Gradually beat in the confectioners sugar and vanilla extract.
7. When the cupcakes have cooled, spread the frosting on the cupcakes. Decorate with Easter M&M’s and sprinkles for a fun Easter ‘twist’ to your cupcakes.
Lemon Blueberry Muffins:
Muffins can be served as a side or a dessert, and this recipe is no different. These lemon blueberry muffins taste like spring in your mouth. A simple glaze adds great flavoring and a great final product.
Ingredients:
2 cups of flour
½ cup sugar
2 tsp baking power
½ teaspoon salt
Lemon zest from one lemon
1 egg
1 cup of milk
½ cup of butter (room temperature)
1 cup of blueberries – frozen or fresh (preferably fresh)
Topping:
¼ cup of butter (melted)
½ T. lemon juice
½ cup of confectioner’s sugar
Directions:
1. Preheat the oven to 375 degrees F.
2. In a small bowl, mix the dry ingredients until combined.
3. In another bowl, beat the egg, lemon zest, milk, and butter together.
4. Add the flour mixture to the egg mixture and stir until well blended. Divide the batter evenly into lightly greased muffin pans.
5. Stir in the blueberries.
6. Bake for 20- 25 minutes or until the muffins are just set. Cool the muffins for 30 minutes.
7. For the topping: combine the lemon juice and butter and powdered sugar together. Pour the glaze over the cooled muffins.
Chocolate Dipped Easter Eggs
My mom and I first tried these out a few years ago and have been making them for every Easter since. The combination of peanut butter and chocolate and adding some Easter themed decorations on top of the eggs makes for a great dessert.
Ingredients:
½ cup of butter, softened
1 teaspoon vanilla extract
1 (8ounce) package of cream cheese, softened
16 ounces of confectioner’s sugar (2 cups)
1 cup of creamy peanut butter
2 cups of semisweet chocolate chips
2 tablespoons of butter
Directions:
1. In a large bowl, mix together the butter, vanilla, and cream cheese.
2. Stir in the confectioner’s sugar. Shape the dough into small eggs. Place the eggs on a lined wax paper cookie sheet.
3. Freeze the eggs for about an hour or until they are hard.
4. While the eggs are freezing, melt the chocolate chips in double boiler with the 2 tablespoons of butter. Stir until smooth.
5. Dip the candy eggs in the chocolate and put back on the cookie sheet.
6. Refrigerate for ½ hour to harden the eggs.
7. Decorate the outside of the eggs with frosting or sprinkles. Serve!