Easter is only a few weeks away. Are you ready for the holiday fun?
Check out these Easter recipe ideas for the whole family to enjoy!
As Easter weekend comes closer and closer into view, the excitement for the spring holiday grows more and more.
For many folks, Easter Sunday is all about spending time with beloved family members and making memories to cherish for years to come. This typically includes lively activities such as dying colorful Easter eggs and brushing up investigating skills with entertaining East egg hunts. Many families also enjoy a nice meal with the whole family, which is where we come in.
Today, we are sharing 22 delicious recipes to make for your Easter 2023 celebrations!
And we covered tons of other fun Easter ideas, from crafts to holiday games in our Guide to Easter, so be sure to give it a read!
Easter breakfast, brunch, lunch, or dinner?
For just about every family, the traditions that make Easter so memorable are quite unique. Some families like to gather in the early hours of the morning and take on the festivities of the day together after a fun family breakfast. Other families prefer to wrap up the day in each other’s company, reminiscing on the highlights of their Easter weekend together, over a special dinner.
There are many qualities that make each mealtime one worth adopting. Whatever time of the day you decide to fill your plate this Easter, make sure it’s with some delicious food!
To help make that easier, here are 22 Easter recipes to make in 2023!
1. Easter Peanut Butter Nests
Ingredients
- ¼ cup butter
- 4 ½ cups mini marshmallows
- ½ cup chocolate chips
- ¼ cup peanut butter, creamy
- 4 cups chow mein noodles
- 1 bag Mini Cadbury Eggs
Directions
- Line a baking sheet with wax paper. In a large (non-stick) pot, melt the butter and marshmallows over medium-low heat.
- Slowly stir in the chocolate chips and peanut butter. Incorporate until melted.
- Fold in the chow mein noodles to coat them in the melted chocolate and marshmallow mixture.
- Use a spoon to portion the mixture onto the wax paper. Coat fingers in cold water and lightly shape the mixture into nests.
- Place 3 Mini Cadbury Eggs in the center of each nest while they are still warm.
- Let the nets rest to cool and enjoy!
2. Cream Cheese Pound Cake
Ingredients
- 1 ½ cups butter, softened at room temperature
- 8 oz cream cheese, softened at room temperature
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoon salt
- Nonstick cooking spray
Directions
- Preheat the oven to 350º F.
- Beat the softened butter and cream cheese until smooth using an electric mixer.
- Add the sugar and mix until the batter becomes light and fluffy. One at a time, add the eggs and beat until well incorporated.
- Mix in the vanilla completely before adding the flour and salt.
- Spray two small loaf pans with the nonstick cooking spray and fill them with the batter. Tap pans on the counter to remove any bubbles before baking.
- Place the cake pans in the oven to bake for at least an hour or until the tops become golden.
- Use a toothpick to check that the inside is thoroughly cooked. Remove the cakes from the pan and let cool before serving.
- Enjoy!
3. Simple Blueberry Muffins
Ingredients
- ½ cup butter, softened at room temperature
- 1¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 2 cups blueberries, fresh
- Extra sugar for topping
Directions
- Preheat the oven to 375°F and line a muffin tin with cupcake liners.
- Using an electric mixer, cream the softened butter and sugar until smooth.
- Beat in the eggs and incorporate the vanilla.
- Sift the flour, baking powder, and salt into a separate mixing bowl. Add half of the flour mixture to the electric mixture to combine with the cream, then add ¼ cup milk and mix.
- Repeat with the remaining flour mixture and milk.
- Use a fork to crush the ½ cup of blueberries before adding them to the electric mixing bowl. After they are well-incorporated, fold in the rest of the blueberries.
- Fill the muffin liners to the top and sprinkle with sugar.
- Place the muffins in the oven to bake for 30 to 35 minutes or until the tops begin to golden.
- Enjoy!
4. Grapefruit Dressing
Ingredients
- ¼ cup grapefruit juice, freshly squeezed
- ¼ cup olive oil
- 2 Tablespoons white wine vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- Freshly ground black pepper
Directions
- Combine all the ingredients in a mixing bowl and stir well to combine.
- Drizzle over salad and enjoy!
5. Strawberry & Thyme Baked Brie
Ingredients
- 1 round of brie cheese
- Strawberry jam
- Fresh strawberries, sliced
- Pistachios, crushed
- 2-3 sprigs thyme, fresh
- Honey for drizzling
Directions
- Preheat the oven to 375º F and line a baking sheet with parchment paper.
- Place the round of brie on the baking sheet and top with a spoonful or two of strawberry jam.
- Arrange a few fresh strawberries on top of the jam before placing in the oven to bake for around 15 minutes.
- Remove the baked brie from the oven and top with crushed pistachios, fresh thyme, and a drizzle of honey.
- Enjoy!
6. Prosciutto & Melon
Ingredients
- Cantaloupe or Honeydew
- Prosciutto
Directions
- Prepare the melon by cutting it in half, removing the seeds, and cutting into quarters. Remove the rinds and cube each of the quarters.
- Slice the prosciutto into thin strips and wrap them around each piece of melon.
- Skewer the prosciutto-wrapped melon cubes on toothpicks, serve immediately, and enjoy!
7. Onion Dip
Ingredients
- 1 ½ pounds of mixed variety onions
- 4 garlic cloves
- ¼ cup olive oil
- 1½ cups plain Greek yogurt
- 2 teaspoons lemon juice
- Salt and pepper to taste
Directions
- Preheat your oven to 400º F.
- Prepare the onions by peeling and thinly slicing. Arrange the sliced onion on a baking sheet, as well as the garlic cloves.
- Drizzle the baking sheet with olive oil and 2 Tablespoons of water. Toss the garlic and onions to coat.
- Arrange them into a pile on the baking sheet and place in the oven to bake for 1 hour to 80 minutes. Take care to toss every so often and keep an eye. Once they have caramelized, remove them from heat promptly.
- Let the garlic and onions cool. Then, squeeze the garlic cloves into a bowl, chop the onions and add to the bowl, and mix with the yogurt, lemon juice, and salt and pepper.
- Serve with chips or toast and enjoy!
8. Banana Pudding
Ingredients
- 12 ounces of whipped cream
- 1 can of sweetened condensed milk
- 8 ounces cream cheese, softened
- 2 cups milk
- 1 box instant French Vanilla Pudding Mix
- 6-8 bananas, sliced
- 2 bags of Chessmen Cookies
Directions
- Begin by adding the milk and pudding mix to a bowl, using a hand-mixer to combine until fluffy.
- Next, create the custard in a separate and large bowl by combining the softened cream cheese and condensed milk. Mix until smooth, then fold in the Cool Whip.
- Slowly add the pudding to the cream cheese mixture, stirring to combine.
- Set the mixture aside and slice the bananas.
- Either crush the Chessman Cookies by hand, or add to a ziploc bag and crush to minimize the mess, and coat the bottom of a mason jar with the cookie crumbs. Repeat for as many jars as necessary.
9. Charcuterie Rose
Ingredients
- Round, thinly sliced cured meat of your choice (salami, soppressata, etc)
Directions
- Get a shot glass or champagne glass with a small opening and narrow rim. Put a slice of the cured meat halfway into the glass, then fold it over the rim.
- Repeat with each slice, turning the glass as you go.
- Flip upside down and gently pull up the cup to reveal a rose.
10. Grape Salad
Ingredients
- 4 pounds red and green grapes, seedless
- 1 package cream cheese, softened
- 1 cup sour cream
- 3 Tablespoons sugar
- 2 teaspoons vanilla
- 3 Tablespoons brown sugar
- 3 Tablespoons chopped pecans
Directions
- In a large bowl, mix together the cream cheese and sour cream until smooth. Add the sugar and vanilla, then stir until blended.
- Fold in the grapes. Refrigerate until serving. Top with brown sugar and chopped pecans just before serving.
11. Lemon Poppyseed Pancakes
Ingredients
- ⅔ cup flour
- 3 Tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon poppy seeds
- 1 lemon
- 4 ounces ricotta cheese
- 2 Tablespoons butter, melted
- 2 eggs
Directions
- In a medium bowl, combine the flour, baking powder, and poppy seeds evenly.
- Keep egg whites and yolks in separate bowls, and beat the whites with an electric mixer until they form stiff peaks.
- Add the lemon juice and zest, ricotta, butter, and ½ cup water to the bowl of egg yolks. Whisk, then incorporate the dry ingredients until well combined.
- Fold the egg whites into the yolk mixture.
- Melt butter in a large pan over medium heat. Pour batter into the pan in pancake-sized portions and let cook for at least 3 minutes before flipping.
- Repeat until all batter is used.
- Serve with honey or syrup and enjoy!
12. Zucchini Bread
Ingredients
- 1 ¾ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 cup mix-ins (can be chocolate chips, dried fruit, shredded coconut, nuts, or a combination)
- ½ cup melted coconut oil
- ½ cup dark brown sugar, packed
- ½ cup white sugar
- 1 large egg, at room temp
- 2 teaspoons vanilla extract
- 1 medium zucchini, shredded
Directions
- Preheat the oven to 350º F and grease a loaf pan.
- In a medium-sized bowl, add the flour, cinnamon, salt, baking soda, and any other mix-ins you’d like. Stir to combine.
- In a separate, larger bowl, combine both of the sugars, the zucchini, coconut oil, vanilla, and egg. Then stir the wet mixture into the dry mixture slowly until it creates a thick batter.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes. Check that the center is completely cooked with a toothpick.
- Let cool and enjoy!
13. Chocolate Eclair Cake
Ingredients
- 2 packages instant vanilla pudding mix
- 1 tub whipped cream, thawed
- 3 cups milk
- 2 sleeves graham cracker squares
- 1-2 cups chocolate frosting
Directions
- In a large bowl, combine the vanilla pudding and the milk. Fold in the whipped topping until fully incorporated.
- In a baking dish, add a layer of graham crackers. Top with the pudding mixture. Layer the graham crackers and pudding mixture to the top of the dish, ending with the pudding. Refrigerate for 30 minutes to set the pudding.
- Microwave your frosting for 10-15 seconds to make it easier to spread. Pour it over the top of the pudding, and spread it evenly.
- Chill overnight and enjoy!
14. Carrot Cake Cookies
Ingredients
Cookies
- 1 ½ sticks butter, softened
- 1 cup brown sugar, packed
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup shredded carrots, packed
- ¾ cup shredded dried coconut, unsweetened
- ½ cup raisins
- 2 cups old-fashioned oats
Cream Cheese Glaze
- 1 cup powdered sugar
- 1 ounce room temperature cream cheese
- 4 teaspoon milk
- ¼ teaspoon vanilla extract
Directions
- Preheat your oven to 350ºF.
- In a medium-sized bowl, combine butter and both sugars and mix until light and fluffy. Beat in the eggs one at a time and stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix until well combined. Stir in the carrots, coconut, raisins, and oats, and mix well.
- Spoon the batter onto a lined baking sheet with at least an inch of room between them and bake for 15 -20 minutes or until they reach a golden-brown.
- While the cookies are cooling, mix together the softened cream cheese, powdered sugar, milk, and vanilla. Drizzle the glaze over each cookie and enjoy.
15. Pimento Cheese
Ingredients
- 2 cups cheddar cheese, shredded
- ½ cup Parmesan cheese, shredded
- ½ cup diced pimentos
- ¼ cup cream cheese, softened at room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ teaspoon garlic salt
- Sprinkle of paprika, optional
Directions
- Whip the room-temperature cream cheese until smooth.
- Stir in the mayonnaise, sour cream, and garlic salt to the whipped cream cheese and whip again until the new mixture is smooth and combined.
- Fold in the cheeses and peppers until well combined.
- Cover and refrigerate for at least 30 minutes, sprinkle with paprika, and serve with chips, crackers, pita bread, or on a grilled cheese sandwich.
16. Ranch Fun Dip
Ingredients
- ¼ cup raw pistachios
- 2 Tablespoons nutritional yeast
- 2 teaspoons salt
- 2 teaspoons Aleppo-style pepper
- 2 teaspoons dried dill
- 1 teaspoons sugar
- 1 teaspoons onion powder
- ½ teaspoons garlic powder
Directions
- Toast pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool.
- Add nutritional yeast and salt to pistachios and grind or pound until the texture of coarse meal. Transfer to a small bowl and mix in Aleppo-style pepper, dill, sugar, onion powder, and garlic powder.
- Serve dip with crudités.
17. Eggs Remoulade
Ingredients
- 12 large eggs
- 1 oil-packed anchovy filet, chopped finely
- ¼ cup mayonnaise
- 1 Tablespoon cornichons, chopped finely
- 1 Tablespoon lime juice
- 1 teaspoon Dijon mustard
- ½ teaspoon capers, drained and finely chopped
- ⅓ cup mixed herbs (parsley, chives, tarragon, dill), chopped
- Salt and pepper to taste
Directions
- Boil the eggs in a large pot of water for about 10 minutes. Then, cool the now hard boiled eggs in an ice bath for at least 5 minutes.
- Once completely cooled, peel the eggs and slice in half lengthwise. Arrange the eggs (with the egg yolks facing up) on a platter.
- In a large bowl, combine the chopped anchovy, mayonnaise, cornichons, lime juice, mustard, capers, and most of the herbs (leave some for garnishing). Mix until the ingredients are well combined, then sprinkle with salt and pepper to taste.
- Place a spoonful of rémoulade over each of the egg yolks. Top with a dash of chopped herbs and an optional drizzle of hot sauce.
- Enjoy!
18. Fruit Dip
Ingredients
- 8 ounces cream cheese, softened at room temperature
- 7 ounces marshmallow fluff
- 1 Tablespoon honey
- 1 teaspoon orange zest
- ¼ teaspoon cinnamon
Directions
- Put all ingredients in a bowl, and mix until well combined and totally smooth. If your cream cheese is a little cold, you may need to use a hand mixer.
- Serve with an assortment of fruit.
19. Blueberry Buckle
Ingredients
- 1 stick butter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- 1 teaspoon salt
- 1 cup blueberries
Directions
- Preheat the oven to 375º F. Place the butter into a loaf pan and allow it to melt in the oven while it is preheating.
- In a small bowl, combine the flour, sugar, milk, and salt evenly.
- Remove the pan from the oven and pour the batter into the melted butter. Stir to partially combine, then sprinkle blueberries over top.
- Bake for around an hour, watching for the top to turn golden brown.
- Let cool for a few minutes and enjoy!
20. Tarragon Chicken Salad
Ingredients
- 1 teaspoon salt
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 3 Tablespoons lemon juice, fresh
- 1 rotisserie chicken
- 3 scallions, sliced
- ¾ cup celery, diced
- ¼ cup tarragon leaves, chopped
- ½ black pepper
- ½ teaspoon smoked paprika
- Sliced bread of your choice
Directions
- Toast the bread slices and set aside.
- Use a fork to shred the meat of the rotisserie chicken and place the shredded chicken in a large bowl.
- Combine the remaining ingredients to the shredded chicken and mix well.
- Spoon the mixture onto the toast and top with fresh scallion slices to serve!
21. Smoked Trout Dip
Ingredients
- 2 tins Smoked Rainbow Trout
- ¼ cup crème fraîche
- 3 Tablespoons lemon juice, fresh
- 1 teaspoon lemon zest
- ½ small shallot, grated
- Paprika
- ½ cup celery leaves, finely chopped
- ½ cup parsley, finely chopped
- 2 Tablespoons extra-virgin olive oil
- Salt and pepper to taste
Directions
- In a medium-sized bowl, flake the trout using a fork. Then, add the crème fraîche, lemon juice, and grated shallot. Transfer to a serving bowl if necessary.
- Separately, combine the chopped herbs, olive oil, and lemon zest. Stir to combine and place on top of the trout mixture.
- Season with paprika, salt, and pepper to taste.
- Enjoy!
22. Tea Cake
Ingredients
- 1 cup rolled oats
- ½ cup butter, melted
- ½ cup milk
- ½ cup maple syrup
- 1 ½ teaspoons baking powder
- 1 black tea bag
Directions
- Preheat the oven to 350° F.
- Fill a mug with ½ cup of milk and warm it for 30 seconds in the microwave. Then, cut open the tea bag and pour about half of the contents into the warm milk. Let the tea steep while you prepare the other ingredients.
- Add the oats to a blender and blend to make oat flour. Add the baking powder to the oat flour and set aside.
- Melt the butter in a medium-sized bowl and combine it with the maple syrup and the milk tea (as well as the tea leaves). Stir to mix.
- Stir in the oat flour to create the cake batter, and pour it into two ramekins.
- Bake for 40 minutes and use a toothpick to ensure the center is cooked through.
- Dust with powdered sugar and enjoy!
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