topic Re: Spring & Easter Menu in Recipes

Spring & Easter Menu

Calibeach — Tue, 10 Mar 2026 17:07:29 GMT

Looking at recipes for our Easter brunch. This is a clever way to use up extra baked potatoes. I would also add bacon or diced ham, and top with chopped green onions and diced avocado. You could also add diced veggies and shredded cheese.

Hash Brown Egg Cups

Hash Brown Egg Cups are easy to throw together, tasty and super adaptable! Perfect for a savory breakfast on Easter morning. This recipe yields 12 cups

Ingredients

6 tablespoons butter
2/3 cup onion diced
4 leftover baked potatoes
2 eggs
salt & pepper to taste
scrambled eggs

Instructions

Preheat oven to 400 degrees. In a skillet, melt butter over medium heat. Saute onion until lightly browned and tender, 5 minutes. Set aside. Grease 12 jumbo muffin tins with extra butter found in the skillet next to the onions.
Grate baked potatoes into a large bowl.
Stir in onions, remaining butter, egg, salt, and pepper.
Divide evenly between muffin tins and press evenly across the bottom and up the sides.
Bake 15 minutes or until edges are dark brown and crispy. Cool 2 minutes and remove from pans. Fill with scrambled eggs and serve warm.

Re: Spring & Easter Menu

Calibeach — Tue, 10 Mar 2026 18:28:55 GMT

Marshmallow Fluff Fruit Dip

Ingredients

8 ounces cream cheese, regular or reduced fat, softened
7 ounces marshmallow creme

Instructions

In a medium mixing bowl, combine the block of cream cheese and marshmallow fluff.
Using a hand mixer on medium speed, beat the ingredients until the dip achieves a smooth and creamy texture.
Refrigerate until chilled (1-2 hours), optional.
Serve with your favorite fruits.

Notes

For easier blending and the smoothest dip, make sure your ingredients are room temperature before starting.
You can use reduced fat cream cheese for a lighter version.
Marshmallow creme is also know as marshmallow fluff and marshmallow cream.
Best fruits & dippers: sliced apples, strawberries, pear slices, pineapple spears, grapes, vanilla wafers, graham crackers.
Refrigerate leftovers in an airtight container for up to 5 days.

Re: Spring & Easter Menu

lynnie61 — Tue, 10 Mar 2026 19:15:42 GMT

@Calibeach These look good! I make eggs cups, even for everyday breakfasts. Something I always make for brunch is fresh fruit and this easy, delicious dip. It was a recipe that I used for years. (Hardly a recipe, it was so easy)

Container of cool whip (I use extra creamy)

A few tablespoons of marichino cherry juice - from jarred ice cream cherries, for flavor and color).

2-3 tablespoons honey

Whip together and it's better to sit overnight or a few hours to firm it a bit. Always a hit. Serve as a dip for fresh fruit.

I will be watching for more Easter ideas.

*** Just saw your added dip recipe now!

Re: Spring & Easter Menu

Calibeach — Tue, 10 Mar 2026 19:27:47 GMT

@lynnie61 wrote:
@Calibeach These look good! I make eggs cups, even for everyday breakfasts. Something I always make for brunch is fresh fruit and this easy, delicious dip. It was a recipe that I used for years. (Hardly a recipe, it was so easy)

Container of cool whip (I use extra creamy)
A few tablespoons of marichino cherry juice - from jarred ice cream cherries, for flavor and color).
2-3 tablespoons honey

Whip together and it's better to sit overnight or a few hours to firm it a bit. Always a hit. Serve as a dip for fresh fruit.

I will be watching for more Easter ideas.

*** Just saw your added dip recipe now!

@lynnie61 thank you for sharing your fruit dip recipe 💗 I'm reviewing a bunch of overnight breakfast casserole recipes and will post a few of them when I narrow it down. I want to do as much advance prep as possible and to have a good variety.

Re: Spring & Easter Menu

SloopJohnB — Wed, 11 Mar 2026 07:00:06 GMT

@Calibeach @lynnie61 Thank you ladies for sharing. Will have to try these delicious recipes. 💙

Re: Spring & Easter Menu

Calibeach — Tue, 17 Mar 2026 17:38:39 GMT

Going to have some "lemon" dishes for our brunch table

This looks so good 🍋

Lemony Cauliflower Pasta Bake with Ricotta Cheese

Creamy cauliflower pasta bake has surprise pockets of ricotta cheese with a crunchy topping that is comfort food at its best. A bit of lemon and capers add just the right touch for a side dish or main vegetarian meal.

Servings: 8

Ingredients

4 cups Orecchiette pasta/shells ¾ lb
3 Tablespoons olive oil divided
1 head cauliflower cut into small florets
1 tablespoons fresh sage chopped
2 tablespoons capers drained
3 cloves garlic minced
½ teaspoon lemon zest
½ teaspoon red pepper flakes
2 teaspoons salt
1 teaspoon pepper
2 cups fontina cheese 8 ounces
1 cup whole milk ricotta
½cuppanko breadcrumbs (You could substitute Ritz Crackers for the panko topping.
½ cup Parmesan cheese
2 tablespoons fresh parsley chopped

Instructions

Preheat oven to 400º
Bring salted water to a boil and add pasta. Cook until al dente. Drain and return pasta to the pot.
While pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Saute a layer of cauliflower tossing occasionally until lightly brown and slightly soft, about 5 minutes. Remove and add to the cooked pasta.
Add Sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon pepper to the pot. Stir to combine. Add grated fontina and transfer half of the mixture to a 9 x 13 inch baking dish. Spoon ricotta onto the mixture by tablespoons and then spoon the remaining pasta over the ricotta.
In a small bowl, combine panko, parmesan, parsley and 1 tablespoon olive oil. Sprinkle over pasta mixture.
Bake for 25-30 minutes until golden brown.

Re: Spring & Easter Menu

Calibeach — Tue, 17 Mar 2026 17:45:05 GMT

Copycat Starbuck's Lemon Loaf Recipe

Skip the line and bake your own Starbucks-worthy lemon loaf! This easy recipe uses simple ingredients and a secret weapon: fresh lemon. Perfect for breakfast, snacks, or dessert!

Prep Time15 minutes mins

Cook Time1 hour

Servings: 9

Ingredients

1 lemon
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter softened
1 cup granulated sugar
3 eggs
1 teaspoon lemon extract
1/2 cup sour cream

For the Glaze

1 cup powdered sugar
1 tablespoon lemon juice

Instructions

Preheat the oven to 350 degrees flour and grease a loaf pan with nonstick cooking spray.

Zest and juice the lemon to obtain one tablespoon of zest and two tablespoons of juice. Set 1 tablespoon of the lemon juice aside for the glaze.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, use an electric mixer on medium speed to beat the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating between each addition.
Add the lemon extract, zest, one tablespoon of lemon juice, and sour cream. Beat to mix.
Mix the dry ingredients into the wet mixture until just combined.
Spread the batter into the prepared loaf pan and bake in the preheated oven for 1 hour until a toothpick inserted into the center comes out clean.
Allow the loaf to cool completely in the pan, then remove.

Make the glaze by whisking the powdered sugar and lemon juice, which you set aside in step 2, until smooth. Spread the glaze over the top of the loaf and allow it to set and harden before slicing.

Notes

If you don’t have a fresh lemon, you can eliminate the lemon zest and use bottled lemon juice..
When zesting your lemons, only zest the bright yellow skin, not the bitter white pith underneath. Always zest before juicing; it’s way easier, and you won’t end up wrestling with a squishy lemon.
Softened butter is your friend here. If you’re like me and forget to take it out of the fridge ahead of time, grating the cold butter is a quick cheat—it’ll soften in no time.
Creaming the butter and sugar isn’t just a suggestion; it’s the secret to a fluffy loaf. Beat them together until they’re pale and fluffy.
A gentle hand is vital when mixing your dry ingredients into the wet. Overmixing will make the loaf tough instead of light and tender.
Make this bread even sweeter by stirring in a cup of frozen blueberries for fantastic color and flavor.

Re: Spring & Easter Menu

Calibeach — Tue, 17 Mar 2026 17:48:49 GMT

Frozen Lemonade Pie (Easy No Bake)

Prep Time 5 minutes

Chilling 1 hour

Servings: 8

Ingredients

9 inch graham cracker crust
8 ounce container refrigerated whipped topping
14 ounce can sweetened condensed milk
12 ounce can lemonade concentrate frozen

Instructions

Combine the whipped topping, unthawed frozen lemonade and sweetened condensed milk in a mix bowl. Blend until smooth.
8 ounce container refrigerated whipped topping,14 ounce can sweetened condensed milk,12 ounce can lemonade concentrate
Pour the pie filling in the graham cracker crust. Freeze for at least an hour.
9 inch graham cracker crust

Re: Spring & Easter Menu

cusegirl — Tue, 17 Mar 2026 20:02:15 GMT

@ Calibeach, Your recipes always look so delicious. Thank you for sharing.

Re: Spring & Easter Menu

Calibeach — Wed, 18 Mar 2026 14:50:34 GMT

@cusegirl wrote:
@ Calibeach, Your recipes always look so delicious. Thank you for sharing.

@cusegirl I'm trying to pull together my Easter brunch menu/plans. Would like to prep some dishes ahead of time even a couple of days makes a difference.

Re: Spring & Easter Menu

AuntG — Wed, 18 Mar 2026 15:11:05 GMT

Thank you for posting! The lemon loaf caught my eye.

Re: Spring & Easter Menu

Sakuya — Fri, 20 Mar 2026 04:18:59 GMT

Thank you for posting the lemon loaf recipe. I may try making it this weekend!

Re: Spring & Easter Menu

wagirl — Fri, 20 Mar 2026 14:14:22 GMT

Gosh I LOVE citrus dishes!! And I don't even know when Easter is this year!! Have no idea what the plans will be.

Recently I made a fruit dip that was cr cheese, whipped topping, powdered sugar and vanilla that was so good!! Never made it before. Served it with some outstanding fruit for a game day at my SIL house---was a huge hit

Re: Spring & Easter Menu

Tissyanne — Sun, 22 Mar 2026 02:48:24 GMT

@lynnie61 wrote:
@Calibeach These look good! I make eggs cups, even for everyday breakfasts. Something I always make for brunch is fresh fruit and this easy, delicious dip. It was a recipe that I used for years. (Hardly a recipe, it was so easy)

Container of cool whip (I use extra creamy)
A few tablespoons of marichino cherry juice - from jarred ice cream cherries, for flavor and color).
2-3 tablespoons honey

Whip together and it's better to sit overnight or a few hours to firm it a bit. Always a hit. Serve as a dip for fresh fruit.

I will be watching for more Easter ideas.

*** Just saw your added dip recipe now!

@lynnie61 , this sounds delicious. Thank you for sharing.

Re: Spring & Easter Menu

Calibeach — Mon, 30 Mar 2026 16:24:22 GMT

I am still tweaking the menu for our Easter Brunch. Will make 2 casseroles. The cauliflower one that I posted earlier on this thread. And this egg casserole from Pioneer Woman that can be made a day in advance

Tater Tot Breakfast Casserole

Ingredients

8 oz. bacon, chopped
Nonstick cooking spray
1 (32-oz.) package of frozen tater tots
10 eggs
1 cup whole milk
1/2 cup sour cream
1/4 tsp. kosher salt
1 tsp. black pepper
4 scallions, chopped, white and green parts separated
1 (4-oz.) jar diced pimientos, drained
2 Tbsp. chopped parsley, plus more for serving
2 cups shredded colby jack cheese, divided

Directions

Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain the fat and cool.
Spray a 13-by-9-inch casserole dish with nonstick cooking spray. Place half of the tater tots in a single layer in the bottom of the dish.
Meanwhile, in a large bowl, whisk together the eggs, milk, sour cream, salt, and pepper until smooth. Stir in the scallions, pimientos, and parsley. Reserve 1/2 cup of the cheese and stir the remaining cheese into the egg mixture. Stir in the cooled bacon. Pour the mixture evenly over the tater tots in the casserole dish.
Place the remaining tater tots in a single layer over the top and press gently into the egg mixture.
To bake immediately: Preheat the oven to 350°F. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 55 to 60 minutes. Let rest for 10 minutes, then top with more parsley and serve.
To make ahead: Cover and refrigerate overnight, or up to 24 hours. Preheat the oven to 350°F. Remove the casserole dish from the refrigerator and let it sit at room temperature for 30 minutes. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 55 to 60 minutes. Let rest for 10 minutes, then top with more parsley and serve.

What is a tater tot breakfast casserole?

It's a filling morning meal fit for a crowd. Start with tots—and plenty of 'em! Use a 2-pound bag to fill up a 13-by-9-inch casserole dish. Next, whisk eggs with sour cream and milk for a creamy base. Add sliced scallions, pimientos, cheese, and cooked bacon to make this casserole like a loaded hash brown.

What can you use instead of bacon?

Cooked, crumbled sausage or diced ham would be great in this casserole.

Can you leave the meat out of tater tot breakfast casserole?

Sure! If a vegetarian tater tot breakfast casserole sounds better to you, feel free to skip the bacon, or any other meat. After all, the tater tots are what make this dish fulfilling.

How do you keep tater tots crispy in a casserole?

First start with a single layer of tater tots in the bottom of the casserole dish. Add the egg, cheese, and bacon mixture over top, before topping with another layer of tots. The top layer dips into the egg mixture, but enough of it sits on top of the casserole. Bake the casserole uncovered and this top layer of tater tots comes out extra crispy!

Can tater tot breakfast casserole be made ahead?

Yes, this makes an excellent overnight breakfast casserole. Assemble it completely, up to 24 hours in advance, then bake the next morning. Holiday brunch will be on the table in just about an hour!

How long does tater tot breakfast casserole last in the fridge?

Stored in an airtight container or covered tightly, this casserole will stay good for up to three days in the refrigerator. Reheat individual portions in the microwave or larger portions in a 350-degree oven until warmed through.

What do you serve with tater tot breakfast casserole?

Since it already has bacon, potatoes, and eggs, it's plenty hearty as a stand-alone breakfast, but to really make a presentation at brunch, serve it with rainbow fruit skewers or simple fruit salad and a round of mimosas or Bloody Marys

Re: Spring & Easter Menu

wagirl — Tue, 31 Mar 2026 14:09:59 GMT

Just realized a week ago when Easter is!! Good grief--is it just me or do these holidays sneak up faster and faster???

Will be staying home this year. ---usually do a family pot luck but DD is down with RSV--not fun---- but will need to "hop" to it and plan a meal for us.

Am thinking about those tiny lamb chops--can cook lamb like a champ😋 and then maybe a loaded baked potatoe casserole--then the usually sides of veg, salad and fruit. Maybe eggs benedict for breakfast too. Nothing fancy, just a low key day.

Re: Spring & Easter Menu

Calibeach — Tue, 31 Mar 2026 15:10:47 GMT

@wagirl wrote:
Just realized a week ago when Easter is!! Good grief--is it just me or do these holidays sneak up faster and faster???
Will be staying home this year. ---usually do a family pot luck but DD is down with RSV--not fun---- but will need to "hop" to it and plan a meal for us.
Am thinking about those tiny lamb chops--can cook lamb like a champ😋 and then maybe a loaded baked potatoe casserole--then the usually sides of veg, salad and fruit. Maybe eggs benedict for breakfast too. Nothing fancy, just a low key day.

@wagirl Yes, Easter is early this year. I LOVE Eggs Benedict. Do you make your hollandaise sauce from scratch? Your menu sounds good. Hope your daughter fully recovers soon.

Re: Spring & Easter Menu

HeatherAngel — Tue, 31 Mar 2026 15:14:06 GMT

what great ideas for Easter.

we are hosting my daughter and her husbands family. cooking for 12, I think i am going to try the the hashbrown egg cups recipe!

Re: Spring & Easter Menu

wagirl — Tue, 31 Mar 2026 16:44:13 GMT

@Calibeach --thanks!

No, I use Knorr brand hollandaise/bernnaise mix and I have made a Weight Watchers sub for it, that is pretty tasty. That one is a more healthy version.

Re: Spring & Easter Menu

Calibeach — Tue, 31 Mar 2026 16:46:09 GMT

@wagirl wrote:
@Calibeach --thanks!

No, I use Knorr brand hollandaise/bernnaise mix and I have made a Weight Watchers sub for it, that is pretty tasty. That one is a more healthy version.

@wagirl I made it from scratch a couple of times, it's not easy. So I use the Knorr packet. It's one of my favorites to order when we go out to brunch