Image result for images Easter

It’s Easter weekend!  So excited to have my adult “kids” over with their spouses for an Easter dinner this year.  The weather looks to be fabulous so we’ll spend much time outdoors.  I’ve planned a menu with some old family favorites as well as some new twists to enjoy.  No one leaves here hungry!

Hope your Easter is a happy one!












One of my favorite appetizers is this salty/sweet one! The combination of sweet melon, salty prosciutto with basil and black pepper is my idea of perfection! And…it’s super easy to prepare.




freshly ground pepper


Cut cantaloupe into 1″ squares.

Roll each slice of prosciutto into 2 or 3 pieces. Place a toothpick into each piece of prosciutto, then into cantaloupe.  Place on a plate/platter.

Sprinkle basil and add freshly ground black pepper.


I’ve been making deviled eggs this way for years. I am not a fan of putting mustard or vinegar in egg salad (or deviled eggs). All they need is mayo (good mayo!) and seasoning. The paprika sprinkled on top gives them a tiny kick and makes them more palatable.

6-8 hard-boiled eggs

~ 1/4 cup mayonnaise (preferably Hellman’s)

1 tsp Jane’s Crazy Mixed-up salt


Peel the hard boiled eggs and cut them in half. Remove the yolks to a bowl and add the mayo and salt. With a fork mix and mash the mixture until pureed.

Then take about a teaspoonful and “stuff” the egg halves with the mixture. Sprinkle a bit of paprika on each one and you’re set!


(Adapted from

1 bone-in fully cooked spiral-sliced ham (7 to 9 pounds)
1 cup honey
1/2 cup bourbon
1/2 cup molasses
1/4 cup orange juice
2 TBSP Dijon mustard

Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325 degrees F for 2 hours.In a small bowl, combine the remaining ingredients.

Pour into a small pot and cook until heated.

Brush ham with some of the glaze; bake 20-25 minutes longer or until a thermometer reads 140 degrees, brushing occasionally with remaining glaze.


(Adapted from

This recipe is one my mother made every Easter. It reminds me of her, so I keep making it. Food memories are incredibly strong, and I’m thankful I have SO many of my mother: cooking and preparing delicious and beautiful meals.

2 large hard-boiled eggs, chopped
1 yellow bell pepper, chopped
1/2 cup Cheddar cheese
1/2 cup mayonnaise (preferably Hellman’s)
1/2 cup sour cream
2 TBSP dried basil
2 TBSP finely chopped red onion (soaked in vinegar 10 minutes and then drained)
1 tsp apple cider vinegar
1 tsp sugar
1 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp freshly ground pepper
2 dashes Hot sauce (I use Tabasco)
60 oz cans early peas (such as Le Sueur)

In a large bowl, combine all the ingredients except the hard boiled eggs and peas, mixing well. 

Stir in the eggs and peas. Refrigerate the salad for at least 10 hours or up to overnight. Serve at room temperature.


(Adapted from

3 TBSP butter
1 small yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
1/4 cup flour
1 cup chicken stock 
2 cups milk (2% or whole milk)
1 1/2 tsp salt
1/2 tsp black pepper
2 tsp fresh thyme leaves, divided
4 lbs Yukon Gold Potatoes, sliced into 1/8-inch rounds
2 cups sharp cheddar cheese, divided (can add more cheese if you’d like)
1/2 cup Parmesan cheese, plus extra for serving

Preheat oven to 400 degrees F. Spray a 9 x 13″ baking dish with cooking spray; set aside.
Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. 

Stir in the flour until it is evenly combined, and cook for 1 more minute.

Gradually pour in the stock, and whisk until combined.

Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.

Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens. Then remove from heat and set aside.

Spread half of the sliced potatoes in an even layer on the bottom of the pan.

Strain out the onion mix. Then top the potatoes evenly with half of the cream sauce. Add the onions in a layer.

Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.

Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese. ***At this point, if making the potatoes in advance (like I am), cover and refrigerate. When ready to serve, bring to room temperature, and then follow the remaining directions.

Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan. Serve warm.


(Adapted from Martha Stewart)

2 lbs asparagus, trimmed 
1 TBSP extra virgin olive oil 
Coarse salt and freshly ground pepper 
2 TBSP unsalted butter 
1/2 cup panko (Japanese breadcrumbs) 
1/2 lemon, juiced and zested 

This recipe is simple to prepare and is a healthy addition to the Easter menu. The panko topping takes the roasted asparagus to another level.

Preheat oven to 425 degrees F. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Roast until tender, 18 to 20 minutes, then transfer to a platter. 

Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.

Top asparagus with breadcrumbs, and garnish with lemon.


(Adapted from

Kevin at closet cooking is great! I make his recipes all the time and always know they’re going to be good. This recipe takes regular carrots (let’s face it – carrots are usually B-O-R-I-N-G!) to a glorious level when tossed in a sweet and tangy Asian maple syrup sauce.

2 lbs carrots, well scrubbed or peeled
2 TBSP oil, such as grapeseed, canola or vegetable
2 TBSP maple syrup
1/2 TBSP grainy mustard
1/2 TBSP dijon mustard
1/2 TBSP white miso paste
1/2 TBSP rice vinegar
2 tsp soy sauce 
1 small clove garlic, grated
1 TBSP parsley, chopped

Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic.

***The sauce can be made in advance and refrigerated the day before.

Arrange the carrots in a single layer on a baking sheet, and bake in a preheated 400 degree F oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.


(Adapted from

When I saw this cake on a blog, I knew immediately I needed to earmark it for this Easter! It’s pretty enough when frosted, BUT – once you cut into the cake and see the beautiful fresh red raspberries throughout – OMG! And the fresh tart raspberries cut the rich sweetness of the lemony cream cheese buttercream frosting. It is divine!

For the cake:
9 TBSP unsalted butter, room temperature
1 cup sugar
3 eggs, separated
2 cups all purpose flour
1 TBSP baking powder
1 tsp salt
1/2 tsp baking soda
1 cup plain greek yogurt
1 cup raspberries, fresh or frozen + additional raspberries for serving

For the buttercream frosting:
8 oz cream cheese, room temperature
8 TBSP unsalted butter, room temperature
zest & juice of 2 lemons (~4 TBSP + zest)
pinch of salt
4 cups powdered sugar

To make the cake, preheat the oven to 325 degrees F. Grease and line two 9″ cake pans with parchment paper and set aside.

Cream the butter and sugar until light and fluffy.

Then add the egg yolks one at a time, mixing after each addition. 

Add the flour, baking powder, salt, and baking soda and mix until mostly combined.

Then add the yogurt and mix until combined. In a separate bowl, beat the egg whites to medium peaks and fold into the cake batter. Then fold the raspberries into the cake batter.

Divide the batter evenly between the pans.

Bake 25-30 minutes, or until a toothpick comes out clean. 
Let the cakes cool in the pan for about 10 minutes before turning them out onto a wire rack to cool completely before icing. How gorgeous are those???

To make the buttercream, cream the cream cheese and butter until smooth.

Add the lemon zest and juice and salt and mix until combined.

Slowly add the powdered sugar, and mix until combined.

To make a four layer cake, slice each cake layer in half with a long serated knife. Spread with some buttercream, and top with another cake layer.

Continue until all layers are used.

Spread the cake with remaining buttercream. Beautiful cake!

Store cake in the refrigerator until ready to serve. Top with additional raspberries if desired.