Taste

Holida y
5
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STU +
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DISHNEING
TO LO S
SHARVE &
E
EASTER
DELIGHTS
Hop to It!
Spring has sprung, and now Easter is almost here! This year,
be prepared with Taste of Home Holidays: Easter Delights.
Choose from 50+ recipes to fit your appetizer, main meal and
dessert needs. Browse an entire chapter just for brunch, or find
the perfect party starter, beverage, entree, side dish and more
to create a stunning meal.
Theres also a special Potluck Favorites chapter filled with
tasty eats and treats that serve a crowd. Its great for a church
potluck at Easter or a big gathering anytime. Bring some recipe
copies, because you just might become the most popular home
cook around!
Who knows? With dishes this delicious, the Easter bunny may
even stop by for a bite! Gather around the table and enjoy the
day with Taste of Home Holidays: Easter Delights.
A TASTE OF HOME BOOK

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Contents
Appetizers & Beverages
Sides, Salads & Breads
Main Dishes
Potluck Favorites
Easter Brunch
Desserts
Indexes
Appetizers
& Beverages
APPETIZERS & BEVERAGES
Apricot
Lemonade
Iced Tea
Every special occasion
deserves a refreshing beverage
(and a lovely punch bowl). My tea
has a tangy taste of lemonade,
apricot nectar and mint.
KAY CHON SHERWOOD, AR
PREP: 10 MIN. COOK: 5 MIN. + COOLING
MAKES: 12 SERVINGS ( CUP EACH)
4
7
1
1
cups water
individual tea bags
cup sugar
can (12 ounces) frozen lemonade
concentrate, partially thawed
1 cup chilled apricot nectar
4 cups cold water
Ice cubes
Mint sprigs
1. In a saucepan, bring water to a boil;
remove from heat. Add the tea bags;

steep, covered, 5 minutes.
2. Discard tea bags. Stir in sugar until
dissolved; cool slightly. Transfer to a
pitcher; cool completely.
3. Add the lemonade concentrate and
nectar to tea; stir in cold water. Serve
over ice with mint.
EASTER DELIGHTS
Chicken Salad in Baskets

When I first made these cute little cups, they were a big hit. Theyre a yummy appetizer for an Easter gathering.
GWENDOLYN FAE TRAPP STRONGSVILLE, OH
PREP: 15 MIN. BAKE: 15 MIN. + CHILLING MAKES: 20 APPETIZERS
1 cup diced cooked chicken

3 bacon strips, cooked and crumbled
cup chopped mushrooms
2 tablespoons chopped pecans
2 tablespoons diced peeled apple
cup mayonnaise
teaspoon salt
Dash pepper
20 slices bread
6 tablespoons butter, melted
2 tablespoons minced fresh parsley
1. In a small bowl, combine the first five
3. Cool for 3 minutes before removing
ingredients. Combine the mayonnaise,

salt and pepper; add to chicken mixture
and stir to coat. Cover and refrigerate
until serving.
2. Preheat oven to 350. Cut each slice
of bread with a 3-in. round cookie cutter;
brush both sides with butter. Press into
ungreased mini muffin cups. Bake 11-13
minutes or until golden brown and crisp.
bread from the pans to wire racks to

cool completely. Spoon 1 tablespoonful
chicken salad into each bread basket.
Cover and refrigerate for up to 2 hours.
Just before serving, sprinkle with parsley.
EASTER DELIGHTS
Onion,
Garlic & Brie
Bruschetta
For a party or special
get-together, prepare this rich,
sweet appetizer. The roasted
garlic flavor is a real treat.
CAROLE BESS WHITE PORTLAND, OR
PREP: 45 MIN. BROIL: 5 MIN./BATCH
MAKES: 3 DOZEN
2 whole garlic bulbs

3 tablespoons olive oil, divided
1 large red onion, halved and thinly
sliced
4 teaspoons sugar
1 teaspoon balsamic vinegar
teaspoon salt
teaspoon pepper
1 French bread baguette (10 ounces),
cut into scant -inch slices
1 pound Brie cheese, rind removed,
thinly sliced
Minced fresh thyme, optional
1. Remove the papery outer skin
from the garlic (do not peel or separate

cloves). Cut the tops off of the garlic
bulbs. Brush with 1 tablespoon oil. Wrap
each bulb in heavy-duty foil. Bake at 425
for 30-35 minutes or until softened. Cool
for 10-15 minutes.
2. Meanwhile, in a large skillet over
medium heat, cook and stir the onion,
sugar, vinegar, salt and pepper in the
remaining oil for 15-20 minutes or until
very tender and browned.
3. Place bread on ungreased baking
sheets. Broil 3-4 in. from the heat for
3-4 minutes or until edges are lightly
browned. Squeeze softened garlic into
a small bowl; mash with a fork. Spread
over the toast. Top with cheese and
onion. Broil 3-4 in. from the heat for
2-3 minutes or until cheese is melted.
Sprinkle with thyme if desired.
EASTER DELIGHTS
Secret-Ingredient Stued Eggs

My take on deviled eggs is full of surprises. The down-home snack Mom used to make
gets an instant upgrade with chutney, goat cheese and pecans. People love these treats.
BETH SATTERFIELD DOVER, DE
START TO FINISH: 15 MIN. MAKES: 1 DOZEN
6 hard-cooked large eggs

4 tablespoons crumbled goat cheese,
divided
3 tablespoons finely chopped pecans,
divided
3 tablespoons mayonnaise
2 tablespoons finely chopped celery
2 tablespoons mango chutney

teaspoon salt
teaspoon pepper
1. Cut eggs in half lengthwise. Remove
the yolks; set the whites aside. In a small

bowl, mash the yolks. Add 3 tablespoons
EASTER DELIGHTS
goat cheese, 2 tablespoons pecans,

mayonnaise, celery, chutney, salt and
pepper; mix well. Stuff into egg whites.
Refrigerate until serving.
2. Just before serving, sprinkle with
remaining goat cheese and pecans.
Shrimp
Appetizer
Spread
I first tasted this appetizer
at a friends house and liked it
so much, I requested the
recipe. Its simply delicious!
BRENDA BUHLER ABBOTSFORD, BC
START TO FINISH: 20 MIN.
MAKES: 20 SERVINGS
8 ounces cream cheese, softened

cup sour cream
cup mayonnaise
1 cup seafood cocktail sauce

12 ounces frozen cooked salad shrimp,
thawed
2 cups (8 ounces) shredded mozzarella
cheese
1 medium green pepper, chopped
1 small tomato, chopped
3 green onions with tops, sliced
Assorted crackers
1. In a large bowl, beat the cream
cheese, sour cream and mayonnaise

until smooth.
2. Spread the mixture on a round 12-in.
serving platter. Top with seafood sauce.
Sprinkle with shrimp, mozzarella, green
pepper, tomato and onions. Cover and
refrigerate. Serve with crackers.
EASTER DELIGHTS
Grilled Prosciutto Asparagus

After tasting an asparagus appetizer at a lovely restaurant, I created my own version to enjoy at home.
MICHELE MERLINO EXETER, RI
START TO FINISH: 30 MIN. MAKES: ABOUT 2 DOZEN
pound thinly sliced prosciutto
1. Cut the prosciutto slices in half;
2. Grill, covered, over medium heat for
1 log (4 ounces) fresh goat cheese

1 pound fresh asparagus, trimmed
spread with cheese. Wrap a prosciutto

piece around each asparagus spear;
secure ends with toothpicks. Using
long-handled tongs, moisten a paper
towel with cooking oil and lightly coat
the grill rack.
6-8 minutes or until prosciutto is crisp,

turning once. Discard toothpicks.
EASTER DELIGHTS
Stuffed Baby
Red Potatoes
This recipe just says party!
The ingredients are basic, but
the finished results make it
seem as if you worked a lot
harder than you did.
CAROLE BESS WHITE PORTLAND, OR
PREP: 45 MIN. BAKE: 15 MIN.
MAKES: 2 DOZEN
24 small red potatoes (about 2 pounds)

cup butter, cubed
cup shredded Parmesan cheese,
divided
cup crumbled cooked bacon, divided
cup sour cream
1 large egg, beaten
teaspoon salt
teaspoon pepper
teaspoon paprika
1. Scrub the potatoes; place in a large
saucepan and cover with water. Bring

to a boil. Reduce heat; cover and cook for
15-20 minutes or until tender. Drain.
2. When cool enough to handle, cut a
thin slice off the top of each potato. Scoop
out the pulp, leaving a thin shell. (Cut
thin slices from potato bottoms to level
if necessary.)
3. In a large bowl, mash potato tops and
pulp with butter. Set aside 2 tablespoons
each of cheese and bacon for garnish; add
remaining cheese and bacon to potatoes.
Stir in sour cream, egg, salt and pepper.
Spoon the mixture into potato shells. Top
with the remaining cheese and bacon;
sprinkle with paprika.
4. Place the potatoes in an ungreased
15x10x1-in. baking pan. Bake at 375 for
12-18 minutes or until a thermometer
reads 160.
EASTER DELIGHTS
Spring Pea Crostini

Peas are an amazing power veggie full of flavor and nutrients.
Use them with parsley for a colorful and crunchy topping on toast.
ANA MARIA AVELLAR NEWPORT BEACH, CA
START TO FINISH: 30 MIN. MAKES: 40 APPETIZERS
40 slices French bread baguette

( inch thick)
3 cups fresh or frozen peas
2 cups packed fresh parsley leaves
cup plain Greek yogurt
5 tablespoons olive oil, divided
1 garlic clove, minced
teaspoon salt
teaspoon pepper
cup crumbled goat or feta cheese
Thinly sliced fresh basil or whole
parsley sprigs
1. Preheat broiler. Place the baguette
4. To serve, spread pea mixture over
slices on ungreased baking sheets. Broil

3-4 in. from the heat 1-2 minutes or until
golden brown.
2. In a large saucepan, bring 6 cups
salted water to a boil. Add peas; cook,
uncovered, 3-4 minutes or just until
tender. Drain.
3. Place peas and parsley in a food
processor; process until chopped. Add
yogurt, 3 tablespoons oil, garlic, salt and
pepper; process just until blended.
baguette slices. Drizzle with remaining

oil; top with cheese and basil.
EASTER DELIGHTS
Fruity Frappe
I styled this drink after
a restaurants. My frappe
gets its sweetness from
berries, juice and honey.
PATRICIA CROUSE WARREN, PA
MAKES: 4 SERVINGS
1 cup water
1 cup fat-free milk
cup thawed orange juice concentrate
3 tablespoons honey
teaspoon vanilla extract
1 cup ice cubes
1 cup frozen unsweetened mixed
berries
Place all ingredients in a blender;

cover and process until blended.
Serve immediately.
EASTER DELIGHTS
Sides, Salads
& Breads
SIDES, SALADS & BREADS
Ricotta Scones
with RhubarbOrange
Compote
Eaten warm with a dollop of fruit
compote, these scones are a little
piece of heaven. If serving to guests,
be prepared to share the recipe.
MARILYN RODRIGUEZ SPARKS, NV
MAKES: 1 DOZEN ( CUP COMPOTE)
cup sugar
2 tablespoons cornstarch
cup orange juice
1 cup finely chopped fresh or frozen

rhubarb, thawed
small navel orange, peeled and
pureed
SCONES
3 cups all-purpose flour

cup sugar
2 teaspoons baking powder

teaspoon salt
teaspoon baking soda
cup cold butter
1
1
1
2
large egg, beaten

cup heavy whipping cream
cup ricotta cheese
teaspoons grated orange peel
TOPPING
2 tablespoons heavy whipping cream

2 tablespoons sugar
teaspoon ground cinnamon
1. In a small saucepan, combine the
sugar, cornstarch and orange juice until

smooth. Stir in the rhubarb and orange.
Bring mixture to a boil; cook and stir
until thickened and the rhubarb is
tender. Remove from the heat; cool.
2. In a large bowl, combine the flour,
sugar, baking powder, salt and baking
soda. Cut in butter until the mixture
resembles coarse crumbs. Combine
the egg, cream, cheese and orange peel;
stir into the crumb mixture just until

moistened. Turn dough onto a floured
surface; knead 10 times.
3. Divide dough in half; pat each into a
7-in. circle. Cut each into six wedges.
Separate wedges and place on a greased
baking sheet. Brush with cream; sprinkle
with the sugar and cinnamon. Bake at
EASTER DELIGHTS
375 for 15-20 minutes or until golden

brown. Remove to a wire rack. Serve
warm with the compote.
NOTE If using frozen rhubarb, measure
the rhubarb while still frozen, then thaw
completely. Drain rhubarb in a colander,
but do not press liquid out.
Watercress & Orange Salad

Keep this recipe on hand for when you need to make a sophisticated salad in a hurry.
The citrus vinaigrette adds a refreshing taste to the greens and oranges.
ALPHA WILSON ROSWELL, NM
START TO FINISH: 20 MIN. MAKES: 12 SERVINGS
3 bunches watercress, trimmed

(about 10 cups)
4 medium oranges, peeled and
sectioned
cup olive oil
3 tablespoons orange juice
2 teaspoons grated orange peel

teaspoon lemon juice
teaspoon sugar
teaspoon salt
Dash pepper
EASTER DELIGHTS
In a large bowl, combine watercress

and oranges. In a small bowl, whisk
the remaining ingredients. Drizzle
over salad; toss to coat.
Parmesan
Asparagus
When cooking for a crowd, nothing
could be simpler than this tasty side
dish. With just four ingredients, its
assembled in no time and ready to
pop in the oven. It turns out
beautifully every time!
MARY ANN MARINO
WEST PITTSBURGH, PA
MAKES: 10-12 SERVINGS
4 pounds fresh asparagus, trimmed

pound butter, melted
2 cups shredded Parmesan cheese

teaspoon pepper
1. In a large saucepan, bring in. of
water to a boil. Add asparagus; cover and

boil for 3 minutes or until crisp-tender.
Drain water.
2. Arrange the asparagus in a greased
13x9-in. baking dish. Drizzle with butter;
sprinkle with the Parmesan cheese and
pepper. Bake, uncovered, at 350 for
10-15 minutes or until cheese is melted.
EASTER DELIGHTS
Cheddar Mashed Potatoes

A sweet potato added to the usual Yukon golds gives these cheesy potatoes a slightly sweet burst and rich color.
CONNIE BOLL CHILTON, WI
PREP: 35 MIN. COOK: 10 MIN. MAKES: 12 SERVINGS ( CUP EACH)
3 pounds Yukon Gold potatoes, peeled

and cubed
1 large sweet potato, peeled and cubed
6 garlic cloves, halved
1 cup (8 ounces) reduced-fat sour
cream
1 teaspoon minced fresh thyme or
teaspoon dried thyme
1 teaspoons salt
teaspoon pepper
2. In a large bowl, mash potatoes. Stir in
2 cups (8 ounces) shredded reducedfat cheddar cheese, divided
the sour cream, thyme, salt, pepper and

1 cup cheese. Transfer to a 3-qt. baking
dish coated with cooking spray. Sprinkle
with remaining cheese. Bake, uncovered,
at 350 for 10-15 minutes or until the
potatoes are heated through.
1. Place potatoes and garlic in a large
saucepan and cover with water. Bring

to a boil. Reduce heat; cover and cook
for 10-15 minutes or until potatoes are
tender. Drain.
EASTER DELIGHTS
Rustic Garden
Herb Biscuits
Rosemary butter takes
these warm biscuits to another
level. I use herbs straight from my
garden, but dried work, too.
MICHELLE GAUER SPICER, MN
MAKES: 12 BISCUITS ( CUP ROSEMARY
BUTTER)
3
6
3
2
2
2
1
1
1

1

1

cups all-purpose flour

tablespoons sugar
teaspoons baking powder
teaspoons dried minced onion
teaspoons minced fresh basil
teaspoons minced fresh parsley
teaspoon salt
teaspoon snipped fresh dill
garlic clove, minced
teaspoon minced fresh rosemary
cup cold butter, cubed
cup shredded Monterey Jack cheese
cups buttermilk
cup chopped roasted sweet red
peppers
ROSEMARY BUTTER
cup butter, softened
1 teaspoon honey
garlic clove, minced
Dash minced fresh rosemary

1. Preheat oven to 350. In a large bowl,
whisk the first 11 ingredients. Cut in the

butter until mixture resembles coarse
crumbs. Stir in cheese. Add buttermilk
and peppers; stir just until moistened.
2. Drop mixture by cupfuls into the
greased muffin cups. Bake 25-30 minutes
or until golden brown. Cool 5 minutes
before removing from pan to a wire rack.
3. In a small bowl, mix the remaining
ingredients until blended. Serve warm
biscuits with rosemary butter.
EASTER DELIGHTS
Strawberry Spinach Salad

with Poppy Seed Dressing
I love to make this spinach salad in the spring when I have fresh,
yummy strawberries. Every time I make it I get rave reviews.
ERIN LOUGHMILLER RIDGECREST, CA
PREP: 25 MIN. + CHILLING MAKES: 10 SERVINGS
cup olive oil
cup sugar
teaspoon paprika
teaspoon Worcestershire sauce
3 tablespoons white or balsamic

vinegar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 tablespoon chopped onion
1 package (9 ounces) fresh spinach,

trimmed
4 cups fresh strawberries, sliced
cup chopped pecans, toasted
EASTER DELIGHTS
1. Place the first eight ingredients in
a jar with a tight-fitting lid; shake well.

Refrigerate for 1 hour.
2. Just before serving, combine the
remaining ingredients in a large bowl.
Shake dressing and drizzle over salad;
toss to coat.
Creamed
Potatoes and
Peas
Try potatoes and peas in a smooth
sauce for a dressed-up spring side.
JANE UPHOFF CUNNINGHAM, KS
MAKES: 12 SERVINGS
2
3
1
2
2
3
1

2
1
pounds small red potatoes, quartered

cups fresh or frozen peas
cup water
tablespoons chopped onion
tablespoons butter
tablespoons plus 1 teaspoon allpurpose flour
teaspoons salt
teaspoon pepper
cups 2% milk
cup half-and-half cream
1. Place potatoes in a large saucepan and
cover with water. Bring to a boil. Reduce

heat; cover and simmer for 8-12 minutes
or until tender. Drain.
2. Meanwhile, place peas and water in
a small saucepan. Bring to a boil. Reduce
heat; cover and simmer for 3-5 minutes
or until tender. Drain.
3. In a large saucepan, saute the onion in
butter until tender. Stir in the flour, salt
and pepper until blended; gradually add
milk and cream. Bring to a boil; cook and
stir for 2 minutes or until thickened. Stir
in potatoes and peas; heat through.
EASTER DELIGHTS
Orange-Glazed Bunny Rolls

I make these tender yeast rolls for family gatherings. Orange zest and marmalade give
a pleasant citrus flavor. Shape them any way you like for year-round enjoyment.
GERRI BROWN CANFIELD, OH
PREP: 45 MIN. + RISING BAKE: 15 MIN. + COOLING MAKES: 1 DOZEN
2 packages ( ounce each) active

dry yeast
cup warm water (110 to 115)
1 cup warm 2% milk (110 to 115)
cup shortening
2 large eggs
cup sugar
cup orange juice
2 tablespoons grated orange peel
1 teaspoon salt
5 to 5 cups all-purpose flour
GLAZE
2 cups confectioners sugar

cup water
1 tablespoon orange marmalade
3. Punch dough down; turn on a lightly
teaspoon butter, softened
floured surface. Divide into 13 pieces.

Shape 12 pieces into 12-in. ropes. Fold
each in half; twist top half of the open end
twice to form ears. Place 2 in. apart on
greased baking sheets. Shape remaining
dough into 12 balls. Place one on the loop
end of each roll to form a tail; press into
dough. Cover and let rise until doubled,
about 30 minutes.
4. Bake at 375 for 12-15 minutes or until
the rolls are golden brown. Cool on wire
racks. In a small bowl, combine the glaze
ingredients. Spread over rolls.
1. In a large bowl, dissolve the yeast in
warm water. Add the milk, shortening,

eggs, sugar, orange juice, orange peel, salt
and 3 cups flour; beat until smooth. Stir
in enough of the remaining flour to form
a soft dough.
2. Turn onto a floured surface; knead
dough until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour.
EASTER DELIGHTS
Mustard
Brussels
Sprouts
Mustard boosts the sprouts
in this versatile side dish.
I recommend serving it alongside
pork or chicken, but it really could
go with just about anything.
LEAH-ANNE SCHNAPP GROVE CITY, OH
MAKES: 5 SERVINGS
1 pounds fresh Brussels sprouts

cup chopped shallots
1 tablespoon butter
cup half-and-half cream
4 teaspoons Dijon mustard
teaspoon salt
teaspoon dried tarragon
teaspoon pepper
2 tablespoons grated Parmesan cheese
1. Cut an X in the core of each Brussels
sprout. In a Dutch oven, bring in. of
water to a boil. Add the Brussels sprouts;

cover and cook for 8-12 minutes or until
sprouts are tender.
2. Meanwhile, in a small saucepan, saute
the shallots in butter until tender. Add
the cream, mustard, salt, tarragon and
pepper. Cook and stir over medium heat
until thickened. Drain the sprouts; add
the cream mixture and heat through.
Sprinkle with cheese.
EASTER DELIGHTS
Main
Dishes
MAIN DISHES
Maple-Peach
Glazed Ham
Try a different glaze and sauce on
your Easter ham this year.
My husband makes this recipe
regularly because its so good and,
with only four ingredients, easy.
Its one of our favorites.
BONNIE HAWKINS ELKHORN, WI
PREP: 5 MIN. BAKE: 2 HOURS
MAKES: 16 SERVINGS
(ABOUT 2 CUPS SAUCE)
1 fully cooked bone-in ham

(7 to 9 pounds)
2 cups peach preserves or orange
marmalade
cup maple syrup
cup orange juice
2 tablespoons ground ancho chili
pepper, optional
1. Preheat oven to 325. Place the ham
on a rack in a shallow roasting pan. Cover

and bake the ham 1-2 hours or until
a thermometer reads 130.
2. Meanwhile, in a small saucepan,
mix preserves, syrup, orange juice and,
if desired, chili pepper until blended.
Remove cup mixture for glaze.
3. Remove ham from oven; brush with
some of the glaze. Bake, uncovered, for
15-20 minutes longer or until the
thermometer reads 140, brushing ham
occasionally with remaining glaze.
4. Bring preserves mixture in saucepan
to a boil over medium heat, stirring
occasionally. Cook and stir 1-2 minutes
or until slightly thickened. Serve sauce
with the ham.
EASTER DELIGHTS
Cherry Balsamic Pork Loin

After having a wonderful Brie with cherry topping from a local market, I just knew I had to
create one for pork. If youre really crazy about cherries, add even more to the dish.
SUSAN STETZEL GAINESVILLE, NY
PREP: 20 MIN. COOK: 3 HOURS + STANDING MAKES: 8 SERVINGS (1 CUPS SAUCE)
1 boneless pork loin roast (3 to

4 pounds)
1 teaspoon salt
teaspoon pepper
1 tablespoon canola oil
cup cherry preserves
cup dried cherries
cup balsamic vinegar
cup packed brown sugar
1. Sprinkle roast with salt and pepper. In
3. Remove roast from slow cooker; tent
a large skillet, heat oil over medium-high

heat. Brown roast on all sides.
2. Transfer to a 6-qt. slow cooker. In a
small bowl, mix the preserves, cherries,
vinegar and brown sugar until blended;
pour over roast. Cook, covered, on low
3-4 hours or until tender (a thermometer
should read at least 145).
with foil. Let stand for 15 minutes before

slicing. Skim fat from the cooking juices.
Serve pork with sauce.
EASTER DELIGHTS
MAIN DISHES
Seared
Salmon with
Strawberry
Basil Relish
Take a sweet new approach
to salmon by topping it off
with a relish of strawberries,
basil, honey and pepper.
STACY MULLENS GRESHAM, OR
MAKES: 6 SERVINGS
6 salmon fillets (4 ounces each)

1 tablespoon butter, melted
teaspoon salt
teaspoon freshly ground pepper
RELISH
1 cups finely chopped fresh

strawberries
1 tablespoon minced fresh basil
1 tablespoon honey
Dash freshly ground pepper
1. Brush fillets with melted butter;
sprinkle with salt and pepper. Heat a

large skillet over medium-high heat.
Add fillets, skin side up, in batches if
necessary; cook 2-3 minutes on each
side or until fish just begins to flake
easily with a fork.
2. In a small bowl, toss strawberries
with basil, honey and pepper. Serve
salmon with relish.
EASTER DELIGHTS
Lemon-Garlic Cream Fettuccine

Ive been making this dish for my family for years. Its simple and indulgent at the same time.
ANNE MILLER GLENFIELD, NY
PREP: 25 MIN. COOK: 15 MIN. MAKES: 4 SERVINGS
3
2
2
8
teaspoons grated lemon peel

garlic cloves, minced
ounces uncooked fettuccine
SAUCE
cup butter
1 small onion, chopped

2 garlic cloves, minced
1 teaspoon grated lemon peel
teaspoon salt
teaspoon pepper
4
2
2
2
ounces cream cheese, cubed

tablespoons lemon juice
plum tomatoes, chopped
Grated Parmesan cheese, optional
1. In a small bowl, mix the lemon peel,
parsley and garlic. Cook the fettuccine

according to package directions; drain.
2. For the sauce, in a large skillet, heat
EASTER DELIGHTS
butter over medium-high heat. Add

onion; cook and stir for 2-3 minutes or
until tender. Add garlic and lemon peel;
cook 1 minute longer. Stir in cream, salt
and pepper. Whisk in cream cheese until
melted. Remove from heat; cool slightly.
Stir in lemon juice.
3. Add the pasta, tomatoes and parsley
to the skillet; toss to combine. Serve
immediately with lemon peel mixture
and, if desired, Parmesan cheese.
MAIN DISHES
Honey-Glazed
Pork
Tenderloins
Honey, smoky chipotle pepper and
soy sauce help to spice up this
no-fuss pork tenderloin. Serve it
with veggies for a satisfying meal.
DIANE COTTON FRANKLIN, NC
MAKES: 6 SERVINGS
teaspoon garlic powder
teaspoon ground chipotle pepper
teaspoon pepper
2 pork tenderloins (1 pound each)

1 tablespoon canola oil
cup honey
2 tablespoons reduced-sodium soy
sauce
1 tablespoon balsamic vinegar
1 teaspoon sesame oil
1. Preheat oven to 350. Combine the
first three ingredients; rub over pork. In

a large ovenproof skillet, brown pork in
canola oil on all sides.
2. In a small bowl, combine honey, soy
sauce, vinegar and sesame oil; spoon over
pork. Bake, uncovered, 20-25 minutes or
until a thermometer reads 145, basting
occasionally with pan juices. Let stand
5 minutes before slicing. Serve with the
pan juices if desired.
EASTER DELIGHTS
Mint-Pesto Lamb Chops

The simple mint-cilantro pesto marries well with the lamb in this recipe, while the pomegranate-balsamic reduction
adds the perfect balance to finish off the dish. The entree is a breeze to prepare and sure to impress.
MELANIE STEVENSON READING, PA
PREP: 40 MIN. BAKE: 20 MIN. MAKES: 8 SERVINGS
2 cups pomegranate juice

1 cup balsamic vinegar
PESTO
cup fresh mint leaves
cup fresh cilantro leaves
8 garlic cloves, peeled

1 teaspoon salt
1 teaspoon pepper
cup olive oil
LAMB
8 double-cut lamb rib chops (2 inches

thick and 4 ounces each)
1 tablespoon olive oil
1. In a large saucepan, bring the
4. Bake, uncovered, at 450 in oven for
pomegranate juice and vinegar to

a boil over medium heat; cook until
reduced to cup.
2. Meanwhile, for pesto, place the mint,
cilantro, garlic, salt and pepper in a small
food processor; cover and pulse until
chopped. While processing, gradually
add oil in a steady stream.
3. Coat the chops with pesto. In a large
ovenproof skillet, brown the lamb in oil
on all sides.
15-20 minutes or until meat reaches

desired doneness (for medium-rare, a
thermometer should read 145; medium,
160; well-done, 170). Drizzle with the
pomegranate sauce.
EASTER DELIGHTS
MAIN DISHES
Ham with
CranberryPineapple
Sauce
Flag this slow-cooker dish for the
times you crave the mouthwatering
combo of fruit and stone-ground
mustard served with thick slices of
smoky boneless ham. Even better,
itll save oven space on Easter.
CAROLE RESNICK CLEVELAND, OH
PREP: 15 MIN. COOK: 5 HOURS
MAKES: 20 SERVINGS (4 CUPS SAUCE)
1 fully cooked boneless ham (5 to

6 pounds)
12 whole cloves
1 can (20 ounces) crushed pineapple,
undrained
1 can (14 ounces) whole-berry
cranberry sauce
2 garlic cloves, minced
2 tablespoons stone-ground mustard
teaspoon coarsely ground pepper
2 tablespoons cornstarch
2 tablespoons cold water
1. Score the ham, making -in.-deep
diamond shapes; insert a clove in each

diamond. Place ham in a 5-qt. slow
cooker. In a large bowl, combine the
pineapple, cranberry sauce, garlic,
mustard and pepper; pour over ham.
2. Cover and cook on low for 5-6 hours or
until a thermometer reads 140. Remove
meat to a cutting board and keep warm;
remove and discard cloves.
3. Transfer sauce to a small saucepan.
Bring to a boil. Combine the cornstarch
and water until smooth; gradually stir
into pan. Bring to a boil; cook and stir for
2 minutes or until thickened. Slice ham
and serve with sauce.
EASTER DELIGHTS
Lemon Dill Chicken

The lemon and dill in this recipe give the chicken a bright, fresh taste.
Pair the entree with a mixed green salad or a side of noodles.
LORI LOCKREY PICKERING, ON
PREP: 20 MIN. COOK: 4 HOURS + STANDING MAKES: 6 SERVINGS
2 medium onions, coarsely chopped

2 tablespoons butter, softened
teaspoon grated lemon peel
1 broiler/fryer chicken (4 to 5 pounds)
cup chicken stock
4 sprigs fresh parsley
4 fresh dill sprigs
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon paprika
teaspoon dried thyme
teaspoon pepper
1. Place onions on bottom of a 6-qt. slow
3. Drizzle lemon juice over chicken;
cooker. In a small bowl, mix butter and

lemon peel.
2. Tuck wings under the chicken; tie the
drumsticks together. With your fingers,
carefully loosen skin from the chicken
breast; rub butter mixture under the skin.
Secure skin to underside of breast with
toothpicks. Place chicken over onions,
breast side up. Add stock, parsley and dill.
sprinkle with seasonings. Cook, covered,

on low for 4-5 hours (a thermometer
inserted in chicken thigh should read
at least 170).
4. Remove chicken from slow cooker;
tent with foil. Let stand for 15 minutes
before carving.
EASTER DELIGHTS
MAIN DISHES
Ham and
Broccoli Bake
Plan ahead and start this satisfying
and comforting casserole the night
before you bake it. Itll free you up
for other things on Easter Sunday.
HARMONY TARDUGNO
VERNON CENTER, NY
PREP: 15 MIN. + CHILLING BAKE: 35 MIN.
MAKES: 8 SERVINGS
1 loaf (8 ounces) day-old French bread,

cubed
cup butter, melted
2 cups (8 ounces) shredded cheddar
cheese
2 cups frozen chopped broccoli, thawed
2 cups cubed fully cooked ham
4 large eggs
2 cups 2% milk
teaspoon pepper
1. Toss the bread cubes with the butter.
Place half in a greased 13x9-in. baking

dish. Layer with half of the cheese and
broccoli; sprinkle with the ham. Layer
with remaining broccoli, cheese and
bread cubes.
2. In a large bowl, whisk the eggs, milk
and pepper. Pour over casserole. Cover
and refrigerate overnight.
3. Remove from refrigerator 30 minutes
before baking. Bake, uncovered, at 350
for 35-40 minutes or until a knife
inserted near the center comes out clean.
Let stand for 5 minutes before cutting.
EASTER DELIGHTS
Potluck
Favorites
POTLUCK FAVORITES
Easter Egg
Bread
Ive made this treat for more than
20 years, and it goes especially well
with baked ham. Colored hardcooked eggs baked in the dough
give the sweet bread an Easter look,
but you can leave the eggs out to
enjoy the bread anytime.
HEATHER DURANTE WELLSBURG, WV
PREP: 55 MIN. + RISING
BAKE: 25 MIN. + COOLING
MAKES: 1 LOAF (16 SLICES)
cup sugar
2 packages ( ounce each) active dry

yeast
1 to 2 teaspoons ground cardamom
1 teaspoon salt
1 cups whole milk
6 tablespoons butter, cubed
4 large eggs
3 to 6 hard-cooked large eggs, unpeeled
Assorted food coloring
Canola oil
2 tablespoons water
1. In a large bowl, mix the sugar, yeast,
cardamom, salt and 2 cups flour. In a

small saucepan, heat milk and butter to
120-130. Add to dry ingredients; beat
on medium speed 2 minutes. Add 3 eggs;
beat on high 2 minutes. Stir in enough
remaining flour to form a soft dough
(dough will be sticky).
2. Turn dough onto a floured surface;
knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl,
turning once to grease the top. Cover
with plastic wrap and let rise in a warm
place until doubled, about 45 minutes.
3. Meanwhile, dye hard-cooked eggs
with food coloring following package
directions. Let the dyed eggs stand until
completely dry.
4. Punch down the dough. Turn onto a
lightly floured surface; divide into thirds.
Roll each portion into a 24-in. rope. Place

the ropes on a greased baking sheet and
braid. Bring ends together to form a ring.
Pinch ends to seal. Lightly coat dyed eggs
with oil; arrange on braid, tucking them
carefully between ropes.
5. Cover dough with a kitchen towel; let
rise in a warm place until doubled, about
20 minutes. Preheat oven to 375.
EASTER DELIGHTS
6. In a bowl, whisk remaining egg and
water; gently brush over dough, avoiding

eggs. Bake 25-30 minutes or until golden
brown. Remove from pan to a wire rack
to cool. Refrigerate leftovers.
Slow-Cooked Ham with Pineapple Sauce

We serve this dish for special occasions because everyone is crazy about it.
But its so simple to prepare, it makes its way to the table often, all year long.
TERRY ROBERTS YORKTOWN, VA
PREP: 10 MIN. COOK: 6 HOURS MAKES: 12 SERVINGS
1 fully cooked boneless ham (4 to

5 pounds)
1 can (20 ounces) unsweetened
crushed pineapple, undrained
1 cup packed brown sugar
1 tablespoon cornstarch
teaspoon salt
2 tablespoons lemon juice

1 tablespoon yellow mustard
Place ham in a 5-qt. slow cooker. In

a small saucepan, mix the remaining
EASTER DELIGHTS
ingredients, stirring to dissolve the

cornstarch. Bring to a boil, stirring
occasionally. Pour over ham, covering
completely. Cover and cook on low
for 6-8 hours.
POTLUCK FAVORITES
Mashed
Potatoes with
Garlic-Olive
Oil
Garlic mashed potatoes are high on
my familys love-it list. To intensify
the taste, I combine garlic and olive
oil in a food processor and drizzle it
on top of the potatoes.
EMORY DOTY JASPER, GA
4 pounds red potatoes, quartered

cup olive oil
2 garlic cloves
2 teaspoons salt
teaspoon pepper
to cup whole milk
3 green onions, chopped

cup grated Parmesan cheese, optional
1. Place potatoes in a Dutch oven; add
water to cover. Bring to a boil. Reduce

heat; cook, uncovered, for 15-20 minutes
or until tender. Meanwhile, place oil and
garlic in a small food processor; process
until blended.
2. Drain potatoes; return to pan. Mash
potatoes, gradually adding cream, butter,
salt, pepper and enough milk to reach the
desired consistency. Stir in green onions.
Serve with garlic olive oil and, if desired,
Parmesan cheese.
NOTE For food safety purposes, prepare
garlic olive oil just before serving; do not
store leftover oil mixture.
EASTER DELIGHTS
Granola Blueberry Muffins

I wanted to put a new spin on muffins, so I mixed in some granola that contains lots of nuts,
pumpkin seeds and shredded coconut. The result makes a great addition to an Easter potluck.
MEGAN WEISS MENOMONIE, WI
PREP: 20 MIN. BAKE: 15 MIN. MAKES: 1 DOZEN
1 cups whole wheat flour

cup all-purpose flour
2 teaspoons baking powder
teaspoon salt
1 cup granola without raisins, divided
1 large egg
1 cup buttermilk
cup canola oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 cup fresh or frozen unsweetened
blueberries
1. Preheat the oven to 400. In a small
bowl, whisk flours, brown sugar, baking

powder, salt and baking soda. Stir in
cup granola. In another bowl, whisk
the egg, buttermilk, oil and juices until
blended. Add to flour mixture; stir just
until moistened. Fold in blueberries.
2. Fill greased muffin cups three-fourths
full; sprinkle the remaining granola over
batter. Bake for 12-15 minutes or until a
toothpick inserted in center comes out
clean. Cool 5 minutes before removing
from pan to a wire rack.
EASTER DELIGHTS
FREEZE OPTION Freeze cooled muffins

in resealable plastic freezer bags. To use,
thaw at room temperature or, if desired,
microwave each muffin on high for
20-30 seconds or until heated through.
NOTE If using frozen blueberries, use
without thawing to avoid discoloring
the batter.
POTLUCK FAVORITES
Mini Lemon
Cheesecake
Tarts
Dainty and light, these tartlets
feature two of my favorites:
lemon and cheesecake. And all in
one yummy bite! They look lovely
topped with fresh raspberries,
but sliced strawberries are just
as pretty and delicious.
GWYN BRANDT HIBBING, MN
PREP: 35 MIN. + CHILLING
MAKES: 2 DOZEN
8 ounces cream cheese, softened,

divided
cup plus 2 teaspoons butter, softened,
divided
1 cup all-purpose flour
cup plus cup sugar, divided
1 teaspoon plus 2 tablespoons lemon
juice, divided
1 large egg, lightly beaten
4 teaspoons cornstarch
cup water
2 drops yellow food coloring
Fresh raspberries
1. In a small bowl, beat 3 ounces cream
cheese, cup butter and lemon peel
until blended. Gradually add the flour,

mix well. Refrigerate, covered, 1 hour
or until firm.
2. Preheat the oven to 325. Shape the
dough into 1-in. balls; press onto the
bottom and up sides of 24 ungreased
mini muffin cups.
3. For the filling, in a small bowl, beat
cup sugar and the remaining cream
cheese until smooth. Beat in 1 teaspoon
lemon juice and vanilla. Add egg; beat
on low speed just until blended. Fill cups
half full with cream cheese mixture. Bake
18-22 minutes or until set. Carefully run
a knife around tarts to loosen from pan.

Cool in pans on wire racks.
4. Meanwhile, in a small saucepan,
combine the cornstarch and remaining
sugar; whisk in the water. Bring to boil,
stirring constantly; cook and stir for
1-2 minutes or until thickened. Remove
EASTER DELIGHTS
from heat; gently stir in food coloring

and remaining lemon juice and butter.
Cool to room temperature.
5. Remove the cooled tarts from pans.
Spoon on topping; top with raspberries.
Store tartlets in an airtight container in
the refrigerator.
Scalloped Potatoes and Ham

A friend of mine served this scrumptious, hearty dish at her wedding. I liked it so much, I asked for the recipe.
The potatoes and ham taste great covered in a creamy cheese sauce, and the dish makes plenty for a big group.
RUTH ANN STELFOX RAYMOND, AB
PREP: 30 MIN. BAKE: 1 HOUR 20 MIN. MAKES: 4 CASSEROLES (10 SERVINGS EACH)
2 cans (10 ounces each) condensed

cream of mushroom soup, undiluted
2 cans (10 ounces each) condensed
cream of celery soup, undiluted
1 can (10 ounces) condensed cheddar
cheese soup, undiluted
1 can (12 ounces) evaporated milk
10 pounds medium potatoes, peeled and
thinly sliced
5 pounds fully cooked ham, cubed

4 cups (16 ounces) shredded cheddar
cheese
1. Preheat oven to 325. In two large
bowls, combine soups and milk. Add

potatoes and ham; toss to coat. Divide
mixture among four greased 13x9-in.
baking dishes.
EASTER DELIGHTS
2. Cover and bake 1 hours or until
potatoes are tender. Uncover; sprinkle

with cheese. Bake 5-10 minutes longer
or until cheese is melted.
POTLUCK FAVORITES
Veggie
Chopped
Salad
My husbands aunt gave me this
recipe in 1987, and its been a staple
at our house ever since. Make it a
day ahead, because some time in
the fridge makes it even better.
Be sure to keep save yourself
some leftovers, too.
MADELINE ETZKORN BURIEN, WA
3
3
3
2
cups finely chopped fresh broccoli

cups finely chopped cauliflower
cups finely chopped celery
cups frozen peas (about 8 ounces),
thawed
6 bacon strips, cooked and crumbled
1 cups mayonnaise
cup sugar
2 tablespoons grated Parmesan cheese
1 tablespoon cider vinegar
teaspoon salt
cup salted peanuts
In a large bowl, combine the first five

ingredients. In a small bowl, mix the
mayonnaise, sugar, cheese, vinegar
and salt until blended. Add to the salad
and toss to coat. Just before serving,
stir in peanuts. Refrigerate leftovers.
EASTER DELIGHTS
Shrimp & Cucumber Rounds

I always make these appetizers for get-togethers. Theyre easy
to prepare and a snappy addition to any party or potluck.
KELLY ALANIZ EUREKA, CA
START TO FINISH: 25 MIN. MAKES: 3 DOZEN
pound cooked shrimp, peeled,
deveined and finely chopped

cup reduced-fat mayonnaise
2 green onions, thinly sliced
1 celery rib, finely chopped
1 teaspoon dill pickle relish

Dash cayenne pepper
1 medium English cucumber, cut into
-inch slices
EASTER DELIGHTS
In a small bowl, combine the first six

ingredients. Spoon onto the cucumber
slices. Serve immediately.
POTLUCK FAVORITES
Easter Bunny
Cupcakes
Guaranteed to put a smile on your
face, these cupcakes definitely bring
on the cute. This Easter, delight
adults and kids alike with adorable
bunny cupcakes. Hop to it!
TASTE OF HOME TEST KITCHEN
PREP: 1 HOUR
MAKES: VARIED
1 to 2 cans vanilla frosting (16 ounces

each)
Green paste food coloring
Cupcakes and miniature cupcakes of
your choice
Candy-coated sunflower kernels
Assorted stick chewing gum
Jumbo heart sprinkles
Canned chocolate frosting
Miniature marshmallows
Corn syrup
White nonpareils
1. Tint desired amount of frosting green.
Cut a small hole in the corner of pastry or

plastic bag; insert #4 round pastry tip.
Fill bag with green frosting; pipe grass
onto the desired number of cupcakes.
Sprinkle with sunflower kernels.
2. For bunny faces, pipe white frosting
over tops of cupcakes using a #4 round
pastry tip. Using clean kitchen scissors
or a small sharp knife, cut gum into ear
shapes of various sizes. Attach smaller
centers onto the larger pieces with a
small amount of frosting.
3. Pinch base end of each ear, forming a
curved shape. Press into tops of
cupcakes. Place a heart sprinkle on each
cupcake for nose. Using a #2 round
pastry tip, pipe eyes, whiskers and a
mouth on each face with chocolate
frosting.
4. For bunnies, pipe white frosting over
remaining cupcakes. Place a miniature
cupcake onto a larger cupcake, if desired;
secure with a toothpick. For a bunny tail,
dip a marshmallow in corn syrup; roll in

nonpareils. Place on the cupcake. Repeat
as desired.
EASTER DELIGHTS
NOTE Use of a coupler ring will allow you

to easily change pastry tips for different
frosting designs.
Easter
Brunch
EASTER BRUNCH
Eggs Benedict
Brunch Braid
I like serving this for special
holiday breakfasts. Eggs Benedict
components are encased in
puff pastry to create a beautiful
presentation for a group.
SARAH STROHL
COMMERCE TOWNSHIP, MI
MAKES: 8 SERVINGS
3 large egg yolks

1 tablespoon lemon juice
teaspoon salt
teaspoon Dijon mustard
Dash cayenne pepper
cup unsalted butter, melted
BRAID
1 tablespoon unsalted butter

6 large eggs, divided use
teaspoon salt
teaspoon pepper
1 sheet frozen puff pastry, thawed
6 slices Canadian bacon
2 tablespoons minced chives,
divided
1 teaspoon water
1. In a blender, combine the first five
ingredients. Cover and process on high.

While processing, gradually add melted
butter in a steady stream until combined.
Set aside.
2. For braid, in a large skillet, melt butter
over medium-high heat. Whisk five eggs,
salt and pepper; add to skillet. Cook and
stir until barely set; stir in sauce.
3. On a lightly greased baking sheet, roll
out the pastry into a 12x10-in. rectangle.
Layer Canadian bacon and egg mixture
down the center of the rectangle; sprinkle
with 1 tablespoon chives.
4. On each long side, cut -in.-wide
strips. Starting at one end, fold alternating
strips at an angle across filling; pinch ends
to seal. Whisk remaining egg and water;
brush over braid.
5. Bake braid at 375 for 20-25 minutes
or until golden brown and the eggs are

completely set. Let stand for 5 minutes
EASTER DELIGHTS
before cutting. Sprinkle with the

remaining chives.
Zesty Ham and Cheese Muffins

This recipe has become one of my mothers favorites. I often make a batch
for the two of us to share. The muffins are great for brunch or an on-the-go breakfast.
JULIE HESS LITITZ, PA
START TO FINISH: 30 MIN. MAKES: 14 MUFFINS

cup minced fresh chives
1 teaspoon baking powder

1 teaspoon dried parsley flakes
teaspoon salt
teaspoon dried minced onion
teaspoon ground mustard
1 large egg
1 cup plus 2 tablespoons buttermilk
6 drops hot pepper sauce
1 cup cubed fully cooked ham
cup shredded cheddar cheese
cup shredded process cheese
(Velveeta)
2. Fill the greased muffin cups
TOPPING
5 tablespoons shredded Parmesan

cheese
3 teaspoons butter
teaspoon paprika
teaspoon dried parsley flakes
teaspoon pepper
1. In a large bowl, combine the first
eight ingredients. In another bowl, beat

the egg, buttermilk and pepper sauce. Stir
into dry ingredients just until moistened.
Fold in the ham, cheddar cheese and the
process cheese.
EASTER DELIGHTS
three-fourths full. Top each muffin

with about 1 teaspoon Parmesan cheese
and teaspoon butter. Combine the
paprika, parsley and pepper; sprinkle
over muffins.
3. Bake at 450 for 10-14 minutes or
until a toothpick comes out clean. Cool
for 5 minutes before removing from pans
to wire racks. Serve warm. Refrigerate
the leftovers.
EASTER BRUNCH
Cinnamon
Coffee Cake
I love the texture of this
old-fashioned streusel-topped
coffee cake. Always a crowd-pleaser,
its lovely sour cream-enriched
vanilla flavor may remind you of
brunch at Grandmas!
ELEANOR HARRIS CAPE CORAL, FL
PREP: 20 MIN. BAKE: 1 HOUR + COOLING
1
2
4
2
3
1
1
2
2

cups sugar, divided
large eggs
teaspoons vanilla extract
cups all-purpose flour
teaspoon salt
cups (16 ounces) sour cream
tablespoons ground cinnamon
cup chopped walnuts
1. In a large bowl, the cream butter and
2 cups sugar until light fluffy. Add eggs,

one at a time, beating well after each
addition. Beat in vanilla. Combine flour,
baking soda and salt; add alternately with
the sour cream, beating just enough after
each addition to keep batter smooth.
2. Spoon a third of batter into a greased
10-in. tube pan. Combine cinnamon, nuts
and the remaining sugar; sprinkle a third
over batter in pan. Repeat the layers two
more times. Bake cake at 350 for 60-65
minutes or until a toothpick inserted
near the center comes out clean. Cool for
15 minutes before removing from pan to
a wire rack to cool completely.
EASTER DELIGHTS
Potluck Eggs Benedict

If youre looking for a hearty breakfast or brunch dish, look no further. Folks cant wait
to dig in to the combination of eggs, ham, cheese and asparagus in this recipe.
PAULINE VAN BREEMEN FRANKLIN, IN
START TO FINISH: 30 MIN. MAKES: 10-12 SERVINGS
1 pound fresh asparagus, trimmed

cup butter, cubed
4
1
1
1
cups milk
can (14 ounces) chicken broth
pound cubed fully cooked ham
cup (4 ounces) shredded cheddar
cheese
8 hard-cooked large eggs, quartered
teaspoon salt
teaspoon cayenne pepper
10 to 12 biscuits, warmed
1. Cut asparagus into -in. pieces, using
only the tender parts of spears. Cook in a

small amount of boiling water until the
pieces are tender, about 5 minutes; drain.
Set aside to cool.
EASTER DELIGHTS
2. Melt butter in a saucepan; stir in flour
until smooth. Add milk and broth; bring

to a boil. Cook and stir for 2 minutes. Add
the ham and cheese; stir until cheese is
melted. Add the eggs, salt, cayenne and
asparagus; heat through. Serve mixture
over biscuits.
EASTER BRUNCH
Mushroom
& Smoked
Salmon Tarts
I needed to use a few ingredients
I had in my refrigerator and
produced this hearty tart of
smoked salmon, mushrooms and
feta. It quickly became a staple.
Make it for brunch or dinner.
JACQUELYN BENSON
SOUTH BERWICK, ME
PREP: 30 MIN. + CHILLING BAKE: 25 MIN.
MAKES: 2 TARTS (6 SERVINGS EACH)
1 package (14.1 ounces) refrigerated

pie pastry
1 tablespoon olive oil
1 medium red onion, thinly sliced
1 tablespoon butter
4 cups sliced fresh mushrooms (about
10 ounces)
cup smoked salmon or lox
cup crumbled feta cheese
8 large eggs, divided use
4 teaspoons drained capers, divided
teaspoon salt, divided
teaspoon pepper, divided
2 teaspoons snipped fresh dill, optional,
divided
1. Unroll pastry sheets into two 9-in.
fluted tart pans with removable bottoms;

trim edge. Refrigerate for 30 minutes.
Preheat oven to 400.
2. Line unpricked pastry with a double
thickness of foil. Fill with pie weights,
dried beans or uncooked rice. Bake on a
lower oven rack 10-15 minutes or until
edges are golden brown. Remove foil and
weights; bake 2-4 minutes longer or until
the bottom is golden brown. Cool on a
wire rack. Reduce oven setting to 375.
3. In a large skillet, heat the oil over
medium-high heat. Add the onion; cook
and stir 5-7 minutes or until tender and
lightly browned. Remove from pan. Add
the butter and mushrooms; cook and stir
6-8 minutes or until mushrooms are

tender. Cool slightly.
4. Place tart pans on separate baking
sheets. Divide onion and mushrooms
between crusts; top with the salmon
and cheese. In a bowl, whisk 4 eggs,
2 teaspoons capers and teaspoon
each salt and pepper; if desired, stir in
EASTER DELIGHTS
1 teaspoon dill. Pour over one of the tarts.

Repeat with remaining ingredients.
5. Bake 15-20 minutes or until a knife
inserted near the center comes out clean.
Let stand 5 minutes before cutting.
NOTE Tarts may also be prepared in two
9-in. springform pans or pie plates; bake
as directed.
Tender Lemon Rolls

Light and delicate, these golden rolls are filled with a lemon curd sauce and lightly glazed.
Whether or not you add a sprinkle of walnuts, this sweet roll is hard to resist.
SHIRLEY DUNCAN WILLIS, VA
PREP: 30 MIN. + RISING BAKE: 25 MIN. MAKES: 1 DOZEN

cup sugar
1 tablespoon active dry yeast
teaspoon salt
cup sour cream
cup butter, cubed
cup water
2 large eggs
cup lemon curd
1 egg, lightly beaten
cup chopped walnuts, optional
ICING
cup confectioners sugar
1 teaspoon water
1 teaspoon lemon juice
1. In a large bowl, combine 1 cups
3. Punch dough down; turn onto a
flour, sugar, yeast, lemon peel and salt.

In a small saucepan, heat the sour cream,
butter and water to 120-130; add to the
dry ingredients. Beat on medium speed
2 minutes. Add the eggs and cup flour;
beat for 2 minutes longer. Stir in enough
of remaining flour to form a soft dough
(dough will be sticky).
2. Turn onto a floured surface; knead
dough until smooth and elastic, about
dough and let rise in a warm place until
doubled, about 1 hour.
floured surface. Roll into an 18x12-in.

rectangle. Spread lemon curd to within
in. of edges. Roll up jelly-roll style,
starting with a long side; pinch seams
to seal. Cut into 12 slices.
4. Place rolls, cut side down, in a greased
13x9-in. baking dish. Cover and let rise
until doubled, about 30 minutes.
5. Preheat oven to 350. Brush rolls with
beaten egg and sprinkle with walnuts if
desired. Bake 25-30 minutes or until
golden brown. In a small bowl, combine
icing ingredients; drizzle over warm rolls.
EASTER DELIGHTS
EASTER BRUNCH
Tangy
Poppy Seed
Fruit Salad
For a salad thats delightful
and pretty, I combine berries and
other fruits with a honey-lime
dressing flecked with poppy seeds.
CARRIE HOWELL LEHI, UT
MAKES: 10 SERVINGS
1 can (20 ounces) unsweetened

pineapple chunks, drained
1 pound fresh strawberries, quartered
2 cups fresh blueberries
2 cups fresh raspberries
2 medium navel oranges, peeled and
sectioned
2 medium kiwifruit, peeled, halved and
sliced
DRESSING
2 to 4 tablespoons honey
teaspoon grated lime peel
2 tablespoons lime juice

2 teaspoons poppy seeds
Place all fruit in a large bowl. In a small

bowl, whisk dressing ingredients. Drizzle
over fruit; toss gently to combine.
EASTER DELIGHTS
Asparagus & Corn Quiche

My mom loves quiche, so for Mothers Day one year I created a recipe just for her.
Ive been making it ever since! If you have the time, make the pie pastry from scratch.
YANIQUE DOUGLAS WAYNESBORO, PA
PREP: 30 MIN. BAKE: 35 MIN. + STANDING MAKES: 6 SERVINGS
2 teaspoons olive oil

2 cups cut fresh asparagus (-inch
pieces)
1 small onion, finely chopped
teaspoon salt
teaspoon cayenne pepper
3 large eggs
1 tablespoon cornstarch
3 medium ears sweet corn
1 cup (4 ounces) shredded sharp white
or yellow cheddar cheese
1 refrigerated pie pastry
1. Preheat the oven to 350. In a large
nonstick skillet, heat oil over medium

heat. Add asparagus and onion; cook and
stir 4-5 minutes or just until tender. Stir
in salt and cayenne; remove from heat.
2. In a bowl, whisk the eggs, cream and
cornstarch until blended. Use a largehole grater to remove corn kernels from
cobs; add to egg mixture. Stir in cheese.
3. Unroll the pastry sheet into a 9-in. pie
plate; flute edge. Add asparagus mixture;
pour egg mixture over top.
4. Bake quiche on a lower oven rack for
35-40 minutes or until a knife inserted
EASTER DELIGHTS
near the center comes out clean. Let

stand 10 minutes before cutting.
FREEZE OPTION Securely wrap and
freeze cooled, baked quiche in plastic
wrap and foil. To use, partially thaw
in refrigerator overnight. Remove from
refrigerator 30 minutes before baking.
Preheat oven to 350. Unwrap the
quiche; reheat on a lower oven rack
35-40 minutes or until heated through
and a thermometer inserted in center
reads 165.
EASTER BRUNCH
Caramel-Pecan
Monkey Bread
You can cut this bread into
generous slices or let guests pick
off the gooey pieces themselves,
just like monkeys! No one can resist
this caramel-coated treat.
TASTE OF HOME TEST KITCHEN
MAKES: 1 LOAF (20 SERVINGS)
1 package ( ounce) active dry yeast

cup water (110 to 115)
1 cups warm 2% milk (110 to 115)
cup butter, melted
cup sugar
2 large eggs
1 teaspoon salt
CARAMEL
cup butter, cubed
ASSEMBLY
cup chopped pecans
1 cup sugar
1 teaspoon ground cinnamon
cup butter, melted
1. In a large bowl, dissolve yeast in warm
water. Add the milk, butter, sugar, eggs,

salt and 3 cups of flour. Beat on medium
speed for 3 minutes. Stir in enough of the
remaining flour to form a firm dough.
2. Turn onto a floured surface; knead the
dough until smooth and elastic, for about
and refrigerate overnight.
3. For caramel, in a small saucepan,
bring the brown sugar, butter and cream
to a boil. Cook and stir 3 minutes. Pour
half into a greased 10-in. fluted tube pan;
sprinkle with half the pecans.
4. Punch the dough down; shape into
40 balls (about 1-in. diameter). In
a shallow bowl, combine the sugar and
cinnamon. Place the melted butter in

another bowl. Dip balls in butter, then
roll in sugar mixture.
5. Place 20 balls in the tube pan; top with
remaining caramel and pecans. Top with
remaining balls. Cover and let rise until
doubled, about 45 minutes.
EASTER DELIGHTS
6. Preheat the oven to 350. Bake
30-35 minutes or until golden brown.

(Cover loosely with foil if top browns
too quickly.) Cool 10 minutes before
inverting onto a serving plate. Serve
bread warm.
Decadent
Desserts
DECADENT DESSERTS
ChocolateDipped
Strawberry
Meringue
Roses
Eat these beautiful roses as they
are, or crush them into a bowl
of strawberries and whipped
cream. Readers of my blog,
utry.it, went nuts when I posted
the crushed option!
AMY TONG ANAHEIM, CA
PREP: 25 MIN. BAKE: 40 MIN. + COOLING
MAKES: 3 DOZEN
3 large egg whites

cup sugar
cup freeze-dried strawberries
1 package (3 ounces) strawberry

gelatin
teaspoon vanilla extract, optional
1 cup 60% cacao bittersweet chocolate
baking chips, melted
1. Place egg whites in a large bowl; let
stand at room temperature 30 minutes.

Preheat oven to 225.
2. Place sugar and strawberries in a food
processor; process until powdery. Add
gelatin; pulse to blend.
3. Beat the egg whites on medium
speed until foamy, adding vanilla if
desired. Gradually add gelatin mixture,
1 tablespoon at a time, beating on high
after each addition until the sugar is
dissolved. Continue beating until stiff
glossy peaks form.
4. Cut a small hole in the tip of a pastry
bag or in a corner of a food-safe plastic
bag; insert a #1M star tip. Transfer
meringue to bag. Pipe 2-in. roses 1 in.
apart onto parchment paper-lined
baking sheets.
5. Bake 40-45 minutes or until set and
dry. Turn off oven (do not open oven
door); leave meringues in oven 1 hours.

Remove from oven; cool completely on
baking sheets.
6. Remove meringues from paper. Dip
bottoms in melted chocolate; allow
EASTER DELIGHTS
excess to drip off. Place on waxed paper;

let stand until set, about 45 minutes.
Store in an airtight container at room
temperature.
Easy Lemon Curd Bars

A cup of tea looks lonely without something sweet beside it, like these lovely bars.
Im partial to the combination of the nutty crust and zippy lemon curd.
DONNA HARDIN NEW VIRGINIA, IA
PREP: 30 MIN. BAKE: 20 MIN. + COOLING MAKES: 2 DOZEN
1 cup butter, softened

1 cup sugar
1 jar (10 ounces) lemon curd
cup flaked coconut
cup chopped almonds, toasted
1. Preheat oven to 350. In a large bowl,
cream butter and sugar until light and

fluffy. Combine flour and baking soda;
gradually add to creamed mixture and

mix well.
2. Set aside 1 cup mixture for topping;
press remaining mixture onto the bottom
of a greased 13x9-in. baking dish. Bake
12-15 minutes or until edges are lightly
browned. Cool for 10 minutes.
3. Spread lemon curd over crust. In a
small bowl, combine coconut, almonds
and reserved topping mixture; sprinkle
over lemon curd.
EASTER DELIGHTS
4. Bake for 18-22 minutes or until golden
brown. Cool completely on a wire rack.

Cut into bars.
EASY LIME CURD BARS Substitute the
lime curd for the lemon curd and cup
coarsely chopped macadamia nuts for the
almonds.
EASY RASPBERRY CURD BARS
Substitute raspberry curd for the lemon
curd and cup toasted chopped walnuts
for the almonds.
DECADENT DESSERTS
Peeps
Sunflower
Cake
The inspiration for this cake comes
from a sunflower. The yellow Peeps
make flower petals, and chocolate
chips resemble the seeds. Its a fun
addition to the end of any meal.
BETHANY ELEDGE CLEVELAND, TN
PREP: 15 MIN. BAKE: 30 MIN. + COOLING
MAKES: 12 SERVINGS
1 package yellow cake mix (regular

size)
2 cans (16 ounces each) chocolate
frosting
19 to 20 yellow chick Peeps candies
1 cups semisweet chocolate chips
(assorted sizes)
1. Prepare and bake the cake mix
according to package directions, using

two parchment paper-lined and greased
9-in. round baking pans. Cool in pans
10 minutes before removing to wire
racks; remove paper. Cool completely.
2. If cake layers have rounded tops, trim
with a long serrated knife to make level.
Spread frosting between layers and over
top and sides of cake.
3. For petals, arrange Peeps around edge
of cake, curving slightly and being careful
not to separate chicks. For sunflower
seeds, arrange chocolate chips in center
of cake.
EASTER DELIGHTS
Pastel Tea Cookies

These glazed sugar cookies are perfect for nibbling between sips at an Easter brunch, tea party or shower.
LORI HENRY ELKHART, IN
PREP: 1 HOUR + CHILLING BAKE: 10 MIN./BATCH + STANDING MAKES: 4 DOZEN
1 cup butter, softened

cup sugar
1 large egg
1 teaspoon vanilla extract
teaspoon salt
1 cups confectioners sugar
2 teaspoons meringue powder
5 teaspoons water
Pastel food coloring
1. In a large bowl, cream butter and
and vanilla. Combine the flour and salt;

gradually add to creamed mixture. Cover
and refrigerate 1-2 hours or until dough is
easy to handle.
2. Preheat oven to 350. On a lightly
floured surface, roll out dough to -in.
thickness. Cut with floured 2-in.
butterfly or flower cookie cutters. Place
1 in. apart on ungreased baking sheets.
3. Bake 8-10 minutes or until the edges
are lightly browned. Remove to wire
racks to cool.
sugar until light and fluffy. Beat in egg
EASTER DELIGHTS
4. For glaze, in a small bowl, combine
confectioners sugar and meringue

powder; stir in water until smooth.
Divide among small bowls; tint pastel
colors. Spread over cookies; let stand
until set.
NOTE Meringue powder is available from
Wilton Industries. Call 800-794-5866 or
visit wilton.com.
DECADENT DESSERTS
Cornmeal
Towers with
Strawberries
& Cream
My kids love to help make these
towers. They measure, mix, whisk
and build stacks. Its a family
tradition and a sweet dessert.
JOSIE SHAPIRO SAN FRANCISCO, CA
PREP: 40 MIN. COOK: 5 MIN./BATCH
MAKES: 12 SERVINGS
3
1
1
1
1

1
1

2
1
1
1
2
large egg whites

cup cornmeal
teaspoons baking powder
teaspoon ground cardamom
teaspoon salt
cups 2% milk
cup whole-milk ricotta cheese
cup orange juice
tablespoons honey
teaspoon almond extract
to 2 tablespoons butter
pound fresh strawberries, sliced
tablespoons sugar
1. Place egg whites in a small bowl; let
stand at room temperature 30 minutes.

Meanwhile, in a small bowl, beat the
cream until soft peaks form; refrigerate,
covered, until serving.
2. In a large bowl, whisk cornmeal, flour,
baking powder, cardamom and salt. In
another bowl, mix milk, ricotta cheese,
orange juice, honey and extract until
blended. Add to cornmeal mixture; stir
just until moistened. With clean beaters,
beat egg whites on high speed until stiff
but not dry; fold into batter.
3. Heat a griddle or large nonstick skillet
over medium heat; grease with butter.
Filling a -cup measure halfway with
batter, pour batter onto griddle or skillet.
Cook until the edges begin to dry and
bottoms are golden brown. Turn; cook

until second side is golden brown. Cool
pancakes slightly.
4. In a bowl, toss strawberries with sugar.
For each serving, stack three pancakes,
EASTER DELIGHTS
layering each pancake with strawberries

and whipped cream.

My husband adores coconut but doesnt like cake as much. When I put the two
together and take this beauty to family potlucks though, he really enjoys it.
SHARON REHM NEW BLAINE, AR
PREP: 40 MIN. BAKE: 25 MIN. + COOLING MAKES: 16 SERVINGS
1 package white cake mix (regular size)

1 cups coconut milk (about 10 ounces)
3 large eggs
cup butter, melted
FROSTING
1 cup butter, cubed

12 ounces white baking chocolate,
chopped
cup coconut milk (about 4 ounces)
2 cups confectioners sugar, sifted
1 to 2 cups unsweetened coconut flakes
1. Preheat oven to 350. Line bottoms of
two greased 8-in. round baking pans with

parchment paper; grease paper.
2. In a large bowl, combine cake mix,
coconut milk, eggs and melted butter;
beat on low speed 30 seconds. Beat on
medium 1 minutes. Transfer to
prepared pans. Bake and cool as the
package directs.
3. For frosting, in a small saucepan,
combine butter, chocolate and coconut
EASTER DELIGHTS
milk; heat and stir over medium heat

until blended. Remove from heat;
gradually stir in confectioners sugar
until smooth. Transfer to a bowl.
4. Place bowl in an ice-water bath. Using
a hand mixer, beat frosting on high speed
6-8 minutes or until spreadable. Spread
between layers and over top and sides of
cake. Cover with coconut.
DECADENT DESSERTS
Jelly Bean
Bark
Homemade Easter candy really
doesnt get easier than this. Its so
simpleall you need are three
ingredients, a microwave and a pan!
MAVIS DEMENT MARCUS, IA
PREP: 15 MIN. + STANDING
MAKES: 2 POUNDS
1 tablespoon butter
1 pounds white candy coating, coarsely
chopped
2 cups small jelly beans
1. Line a 15x10x1-in. pan with foil; grease
foil with butter. In a microwave, melt

candy coating; stir until smooth. Spread
into prepared pan. Top with jelly beans,
pressing to adhere. Let stand until set.
2. Cut or break bark into pieces. Store in
an airtight container.
EASTER DELIGHTS
Mamaw Emilys Strawberry Cake

My husband loved his Mamaws strawberry cake. He thought no one could
duplicate it. I made it, and its just as scrumptious as he remembers.
JENNIFER BRUCE MANITOU, KY
PREP: 15 MIN. BAKE: 25 MIN. + COOLING MAKES: 12 SERVINGS
1 package white cake mix (regular size)

1 package (3 ounces) strawberry
gelatin
3 tablespoons sugar
3 tablespoons all-purpose flour
1 cup water
cup canola oil
2 large eggs
1 cup finely chopped strawberries
FROSTING
cup crushed strawberries
4 to 5 cups confectioners sugar
1. Preheat oven to 350. Line the
bottoms of two greased 8-in. round

baking pans with parchment paper;
grease paper.
2. In a large bowl, combine cake mix,
gelatin, sugar and flour. Add water, oil
and eggs; beat on low speed 30 seconds.
Beat on medium 2 minutes. Fold in
chopped strawberries. Transfer to
prepared pans.
3. Bake 25-30 minutes or until a
toothpick inserted in center comes out
clean. Cool in pans 10 minutes before
EASTER DELIGHTS
removing to wire racks; remove paper.

Cool completely.
4. For frosting, in a small bowl, beat
butter until creamy. Beat in crushed
strawberries. Gradually beat in enough
confectioners sugar to reach desired
consistency. Spread frosting between
layers and over top and sides of cake.
DECADENT DESSERTS
Citrus
Cheesecake
Heres the perfect cheesecake for
spring. The rich cookielike crust and
creamy filling make the zesty citrus
taste a wonderful surprise.
MARCY CELLA LANSE, MI
BAKE: 65 MIN. + CHILLING
cup sugar
1 large egg yolk

1 teaspoon grated lemon peel

FILLING
5 packages (8 ounces each) cream

cheese, softened
1 cups sugar
3 tablespoons all-purpose flour
1 teaspoons grated lemon peel
1 teaspoons grated orange peel
5 large eggs, lightly beaten
2 large egg yolks, lightly beaten
TOPPING
1 cups (about 12 ounces) sour cream

3 tablespoons sugar
1 teaspoon vanilla extract
1. In a large bowl, cream the butter
and sugar until light and fluffy. Beat in

the egg yolk and vanilla. Combine the
flour and lemon peel; gradually add to
creamed mixture. Mix until the dough
forms a ball and pulls away from the sides
of the bowl. Divide the dough in half;
cover and refrigerate for 1 hour or until
easy to handle.
2. Remove sides of a 9-in. springform
pan. Grease bottom. Between waxed
paper, roll half the dough to fit bottom of
pan. Peel off top paper; invert the dough
onto bottom of pan. Remove paper; trim
dough to fit pan.
3. Place on a baking sheet. Bake at 400
for 6-8 minutes or until lightly browned.

Cool completely on a wire rack.
4. Attach sides of the pan and grease
sides. Pat remaining dough 1 in. up
sides of pan, pressing dough to bottom
crust to seal.
5. For filling, in another large bowl, beat
the cream cheese, sugar, flour, peels and
vanilla until smooth. Add eggs and yolks;
beat on low speed just until combined.
EASTER DELIGHTS
Stir in cream just until combined. Pour

into crust. Return pan to baking sheet.
6. Bake at 400 for 10 minutes. Reduce
heat to 325; bake 55-65 minutes or until
center is almost set. Cool on a wire rack
for 10 minutes.
7. Carefully run a knife around the edge
of pan to loosen; cool 1 hour longer.
Combine topping ingredients; spread
over cheesecake. Refrigerate overnight.
Holida y
Easter Delights
GENERAL INDEX
APPETIZERS
Onion, Garlic & Brie Bruschetta
Secret-Ingredient Stuffed Eggs
Shrimp Appetizer Spread
Spring Pea Crostini
Stuffed Baby Red Potatoes

Peeps Sunflower Cake
ASPARAGUS
Parmesan Asparagus
CHEESE & CREAM CHEESE

Citrus Cheesecake
Ham and Broccoli Bake
Mini Lemon Cheesecake Tarts
Parmesan Asparagus
BACON & CANADIAN BACON

Eggs Benedict Brunch Braid
BEVERAGES
Apricot Lemonade Iced Tea
Fruity Frappe
BREADS
Caramel-Pecan Monkey Bread
Easter Egg Bread
Ricotta Scones with Rhubarb-Orange Compote
Rustic Garden Herb Biscuits
Tender Lemon Rolls
CARAMEL
CASSEROLES
Cornmeal Towers with Strawberries & Cream

Jelly Bean Bark
EGGS
Easter Egg Bread
FISH & SEAFOOD
Mushroom & Smoked Salmon Tarts
Seared Salmon with Strawberry Basil Relish
CHICKEN
Lemon Dill Chicken
FRUITS (also see specific kinds)

Fruity Frappe
Ham with Cranberry-Pineapple Sauce
Maple-Peach Glazed Ham
Tangy Poppy Seed Fruit Salad
CHOCOLATE & WHITE CHOCOLATE

Chocolate-Dipped Strawberry Meringue Roses
GARLIC
Mashed Potatoes with Garlic-Olive Oil
CINNAMON
Cinnamon Coffee Cake
HAM & PROSCIUTTO

BREAKFAST
Tender Lemon Rolls
COCONUT
CORN & CORNMEAL

CAKES & CUPCAKES

Easter Bunny Cupcakes
DESSERTS
(also see Cakes & Cupcakes; Cookies & Bars)
Citrus Cheesecake
COOKIES & BARS

Pastel Tea Cookies
HERBS
Lemon Dill Chicken
HONEY
Honey-Glazed Pork Tenderloins
LAMB
ORANGES
Citrus Cheesecake
LEMON
Citrus Cheesecake
Lemon Dill Chicken
Tender Lemon Rolls
PASTA
PEAS
Creamed Potatoes and Peas
Spring Pea Crostini
MAIN DISHES (also see Casseroles)

Lemon Dill Chicken
MAPLE
MUSTARD
Mustard Brussels Sprouts
POPPY SEEDS
Strawberry Spinach Salad with Poppy Seed Dressing
PORK (also see Bacon; Ham)
POTATOES (also see Sweet Potatoes)
SIDE DISHES
Parmesan Asparagus
SLOW-COOKER RECIPES
Lemon Dill Chicken
STRAWBERRIES
VEGETABLES (also see specific kinds)
Veggie Chopped Salad
RHUBARB
NUTS
SALADS
ONIONS
ALPHABETICAL INDEX
A
C
Citrus Cheesecake
E
Easter Bunny Cupcakes
Easter Egg Bread
F
Fruity Frappe
G
H
J
Jelly Bean Bark
L
Lemon Dill Chicken
M
O
P
Parmesan Asparagus
Pastel Tea Cookies
R
S
Spring Pea Crostini
T
Tender Lemon Rolls
V
W
Z

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A TASTE OF HOME BOOK

EDITOR-IN-CHIEF: Catherine Cassidy

VICE PRESIDENT, GROUP PUBLISHER:

MANAGING EDITOR, PRINT & DIGITAL BOOKS:

Edwin Robles Jr.

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TRUSTED MEDIA BRANDS, INC.

Phyllis E. Gebhardt, SPHR; SHRM-SCP

For other Taste of Home books and products, visit

Matthew Hass, Lauren Knoelke

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INTERNATIONAL STANDARD BOOK NUMBER:

Coconut Cake with White Chocolate Frosting

APPETIZERS & BEVERAGES

1. In a saucepan, bring water to a boil;

remove from heat. Add the tea bags;

Chicken Salad in Baskets

1 cup diced cooked chicken

1. In a small bowl, combine the first five

3. Cool for 3 minutes before removing

ingredients. Combine the mayonnaise,

bread from the pans to wire racks to

APPETIZERS & BEVERAGES

2 whole garlic bulbs

from the garlic (do not peel or separate

Secret-Ingredient Stued Eggs

6 hard-cooked large eggs

2 tablespoons mango chutney

1. Cut eggs in half lengthwise. Remove

the yolks; set the whites aside. In a small

goat cheese, 2 tablespoons pecans,

APPETIZERS & BEVERAGES

8 ounces cream cheese, softened

1 cup seafood cocktail sauce

cheese, sour cream and mayonnaise

Grilled Prosciutto Asparagus

1. Cut the prosciutto slices in half;

2. Grill, covered, over medium heat for

1 log (4 ounces) fresh goat cheese

spread with cheese. Wrap a prosciutto

6-8 minutes or until prosciutto is crisp,

APPETIZERS & BEVERAGES

24 small red potatoes (about 2 pounds)

saucepan and cover with water. Bring

Spring Pea Crostini

40 slices French bread baguette

1. Preheat broiler. Place the baguette

4. To serve, spread pea mixture over

slices on ungreased baking sheets. Broil

baguette slices. Drizzle with remaining

APPETIZERS & BEVERAGES

Place all ingredients in a blender;

SIDES, SALADS & BREADS

1 cup finely chopped fresh or frozen

3 cups all-purpose flour

2 teaspoons baking powder

large egg, beaten

2 tablespoons heavy whipping cream

sugar, cornstarch and orange juice until

stir into the crumb mixture just until

375 for 15-20 minutes or until golden

24 small red potatoes (about 2 pounds)

3 pounds Yukon Gold potatoes, peeled

2 packages ( ounce each) active

teaspoon butter, softened

1 pounds fresh Brussels sprouts

1 cups finely chopped fresh