occasion: easter

Hot ham and cheese pinwheels are an easy make-ahead appetizer recipe everyone will love! Customize the filling snack with your favorite meats and melty cheeses.

Ham and Cheese Pinwheels

Cooking spray

cream cheese, softened

tbsp. prepared ranch dressing

green onions, finely chopped

(8-oz.) packages crescent roll sheets

c. shredded sharp cheddar cheese, divided

c. shredded gruyere cheese, divided

egg,

poppy seeds

Preheat the oven to 375°F. Spray a 13-by-9-inch baking pan with cooking spray and line with parchment paper.

In a medium bowl, mix together the cream cheese, ranch dressing, and green onion.

On a very lightly floured cutting board, unroll 1 crescent roll sheet. Keep the other sheet refrigerated until ready to use. Use a rolling pin to roll the sheet into an even rectangle, around 12-by-8 inches, with the long sides parallel to the counter.

Spread half of the cream cheese mixture over the surface of the sheet, leaving a 1-inch border clean on the long side furthest from the edge of the counter. Maintaining the 1-inch border and in individual layers, sprinkle ½ cup of the cheddar cheese and ½ cup of the gruyere cheese over the cream cheese. Lay half of the ham in a single layer on top of the cheese, overlapping if necessary. Brush the clean border with the egg wash.&nbsp;

Starting with the long edge closest to the counter, roll the crescent roll sheet into a log, using the side of the crescent roll sheet&nbsp;that has egg wash to pinch and seal the log closed.&nbsp;

Wrap the log with plastic wrap and chill in the refrigerator for at least 1 hour&nbsp;or up to 12 hours. Repeat with the remaining crescent roll sheet, cream cheese mixture, cheeses,&nbsp;and ham.

Unwrap one chilled log and place it on a cutting board. Using a serrated knife, trim the ends of each log and slice each log into 12 rounds. Place the slices into the prepared baking pan. Brush the pinwheels with egg wash and sprinkle with the poppy seeds.

Bake until the pinwheels are puffy and golden brown, about 30 minutes. Allow to cool for 5 minutes before serving.

These roasted carrots with honey herb butter are the perfect side for your holiday meal!

Roasted Carrots with Honey Herb Butter

lb. medium carrots, peeled and cut into 1-inch pieces

olive oil

tbsp. fresh thyme, chopped

kosher salt,

Black pepper,

salted butter

tbsp. honey

apple cider vinegar

dijon mustard

c. chopped fresh parsley

chives

Preheat the oven to 400˚. Put the carrots in a large bowl and drizzle with the olive oil. Sprinkle with the thyme, salt and a few grinds of pepper and toss well to coat. Divide between 2 rimmed baking sheets, spreading the carrots in an even layer (reserve the bowl). Roast, switching the position of the pans halfway through, until the carrots are browned and tender, about 30 minutes.&nbsp;

Meanwhile, melt the butter in a small skillet over medium heat. Whisk in the honey, vinegar and a pinch of salt. Bring to a boil and cook until just slightly thickened, 1 to 2 minutes. Remove the from the heat and whisk in the mustard, then whisk in the parsley and chives, reserving a tablespoon of each for garnish.&nbsp;

Transfer the roasted carrots to the reserved bowl. Drizzle with the honey-herb butter and toss well. Transfer to a serving dish and sprinkle with the reserved parsley and chives.

Quiche Lorraine is a brunch classic filled with melty Swiss cheese, crispy bacon, and caramelized onions. This recipe uses shortcuts to make it quick and easy!

Quiche Lorraine

refrigerated pie crust (from a 14-oz. box)

bacon

yellow onion, sliced

thyme leaves

eggs

half-and-half

fresh chives,

tbsp. all-purpose flour

black pepper

c. shredded Swiss cheese, divided

c. finely shredded parmesan cheese

Preheat the oven to 375°F with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like. Chill in the refrigerator while preparing the filling.&nbsp; 

Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate and set aside.&nbsp;

Reserve 1 tablespoon of the bacon drippings in the skillet and heat over medium-low heat. Add the onion, thyme, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the onions are soft and golden, 12 to 15 minutes. Remove from the&nbsp;heat and let cool for 10 minutes.&nbsp;

&nbsp;In a large bowl, whisk together the eggs, half-and-half, chives, flour, pepper, and remaining 1/2 teaspoon salt. Crumble the bacon into about 3/4-inch pieces and reserve 1/4 cup for topping.&nbsp;

Sprinkle the onion, remaining bacon, 3/4 cup of Swiss cheese, and parmesan cheese in the bottom of the chilled pie crust. Pour in the egg mixture.&nbsp;

Place the quiche on the pre-heated baking sheet and bake for 15 minutes. Sprinkle the remaining 1/4 cup Swiss cheese and remaining 1/4 cup reserved bacon over top. Continue to bake until puffed in the center, just set, and starting to brown, 15 to 20 minutes more. Transfer the quiche to a wire rack to cool for at least 30 minutes before serving. Top with more fresh chives, if you like.&nbsp;

https://streaming.hearstdigitalstudios.com/60222e2d-db47-49d1-a075-c937ef095bfb/video_rover_16x9_1080p_hd_1679585493_90944.mp4

The Pioneer Woman's Quiche Lorraine Recipe

Cream of asparagus soup is a fresh, flavorful recipe to make this spring. Quick and easy, it is made with fresh asparagus, cream, onion, and garlic.

Cream of Asparagus Soup

lb. asparagus, ends trimmed

onion, finely chopped

garlic cloves,

coriander

Fill a large pot with 2 cups water and fit with a steamer basket. Bring to a boil. Add the asparagus and steam until tender, 3 to 4 minutes. Remove the asparagus to a cutting board and pour the water from the pot into a large measuring cup; add more water if needed to equal 2 cups. Set the pot aside.

When the asparagus is cool enough to handle, trim off the tips and halve lengthwise; toss with a pinch of salt. Save these pieces for garnish. Add the remaining asparagus pieces to a blender with 1 cup of the reserved steaming water and blend until very smooth.

Melt the butter in the pot over medium heat. Add the onion and cook until it begins to soften, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds more. Sprinkle in the flour and stir to combine.

Slowly whisk in the half-and-half and remaining 1 cup reserved steaming water until smooth. Season with 1 teaspoon&nbsp;salt and the coriander. Bring to a simmer and cook, stirring occasionally, until the mixture starts to thicken, 10 to 15 minutes.

Stir in the asparagus puree. Taste and adjust the seasonings (add more salt if it needs it!) and let the soup heat through. Ladle into bowls and garnish with the asparagus tips. Season with pepper.

https://streaming.hearstdigitalstudios.com/5dfd2c4c-d517-41eb-9c87-9450f798b6fc/video_rover_16x9_1080p_hd_1678287420_22542.mp4

The Pioneer Woman's Cream of Asparagus Soup Recipe

Cheesy, spicy, and just a little sweet, pimento cheese thumbprint crackers are irresistible filled with hot pepper jelly. This recipe makes a tasty appetizer!

Pimento Cheese Thumbprint Crackers

c. all-purpose flour

baking powder

tsp. chipotle chile powder

garlic powder

mustard powder

kosher salt

c. (1 stick) cold salted butter, cubed

sharp cheddar cheese, shredded (about 2 c.)

tbsp. drained diced pimentos

water

c. pepper jelly

Position racks in the upper and lower thirds of the oven and preheat to 350˚F. Line 2 baking sheets with parchment paper.

Pulse the flour, baking powder, chile powder, garlic powder, mustard powder, salt, and pepper in a food processor until combined. Pulse in the butter until coarse crumbs form. Add the cheese and pimentos and process until well distributed, about 10 seconds. Scrape down the bottom and sides of the bowl with a rubber spatula. Pulse in the water until a dough forms.

Using a tablespoon-size measuring spoon, scoop the dough into balls and place on the prepared baking sheets, about 2 inches apart.

Bake until almost set and puffed, about 15 minutes. Remove the baking sheets from the oven and press the back of a teaspoon-size measuring spoon into each cracker to form a thumbprint-size indent. Return to the oven and continue baking until golden brown and set, 8 to 10 more minutes. Transfer the crackers to a rack and let cool completely, about 15 minutes.

Just before serving, spoon or pipe about ½ teaspoon jelly into the indent of each cracker.&nbsp;

Make the best sour cream and onion deviled eggs for a spring party with fresh chives, mayonnaise, paprika, and garlic topped with crushed potato chips. 

Sour Cream and Onion Deviled Eggs

mayonnaise

sour cream

yellow mustard

white vinegar

onion powder

chives,

Paprika,

Sour cream and onion potato chips, broken, for garnish

Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes.

Peel the eggs, cut in half lengthwise, and scoop out the yolks into a large bowl. Add the mayonnaise, sour cream, mustard, vinegar, onion powder, garlic powder, salt, and pepper, and mash with a fork until smooth. Fold in the chives.

Scoop the filling into a zip-top bag and snip a corner. Pipe the filling into the egg whites. Sprinkle with paprika and garnish with chives and potato chips.

You won't be disappointed when you try this glorious honey-mustard glazed ham recipe. It couldn't be easier to make, since it only calls for five ingredients!

Honey-Mustard Glazed Ham

whole cloves

c. dijon mustard

c. honey

For the ham:&nbsp;Preheat the oven to 325&nbsp;̊ Fahrenheit. Score the surface of the ham with a sharp knife in a diamond pattern, about 1/4&nbsp;inch deep. Stick the cloves in between the diamonds.

Place the ham on a rack in a large roasting pan,&nbsp;tent it with foil and bake until warmed through, about 2 hours.

For the glaze:&nbsp;Mix the mustard, honey and pepper in a medium bowl.

Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and hake until the ham looks glossy, about 20 minutes. Brush with the remaining glaze and bake until just beginning to caramelize, about 20 more minutes.

Remove the ham from the oven and let rest 15 to 20 minutes.&nbsp;

Spring dessert recipes don't get better than these strawberry shortcakes! Fresh berries and fluffy whipped cream fill and top pretty, from-scratch shortcakes.

Strawberry Shortcakes

c. granulated sugar, divided

salt

of cold unsalted butter, cubed (3/4 cup)

vanilla extract

sugar sugar

strawberries,

<strong></strong>Stir together the flour, 1/2 cup of the granulated   sugar, baking powder, salt, and butter with a fork in a large bowl until the butter   is coated with flour. Using the tines of the fork or your fingers, break the butter cubes into pea-sized pieces, tossing them to coat with the   flour mixture until crumbly. Set aside.

Preheat the oven to 425° with the oven racks positioned   in the upper and lower thirds of the oven. Whisk together 1   3/4 cups of the whipping cream with the egg, vanilla, and the orange zest in a medium bowl until combined.   Gradually add the cream mixture to the flour mixture, stirring until the dough just comes together and there are no pockets of dry flour left.

Using a 1/3 cup measure or cookie scoop, drop leveled scoops of the shortcake dough onto parchment-lined rimmed baking sheets, spacing the dough mounds at   least 2 inches apart. Press the dough rounds to flatten slightly and sprinkle the tops   with coarse sugar. Bake until the tops are golden brown, about 15 minutes, rotating the pans between the upper and lower racks halfway through baking.

While the shortcakes bake, stir together the strawberries, 1/4 cup of remaining granulated sugar, and juice from the orange halves in a   bowl. Use a hand mixer to beat the remaining 3 cups cream and the remaining 1/4 cup granulated sugar in another medium bowl until soft, fluffy peaks form, about 2 minutes.

Remove the biscuits from the oven; let cool 5 minutes. Use   a fork to gently split each biscuit in half. For each serving, add a dollop of whipped cream to each biscuit bottom, followed by a spoonful of strawberries. Top with a   biscuit half, more whipped cream, and more berries. Serve immediately. 

Pineapple Pie

pie crust

granulated sugar

tbsp. salted butter, melted

tbsp. all-purpose flour,

lime

pineapple

Whipped cream,

maraschino cherries,

For the crust: Preheat the oven to 400℉. On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp as desired. Thoroughly prick the bottom and sides of the crust with a fork and place the pie plate in the freezer for 30 minutes.&nbsp;

Line the pie crust with parchment paper or foil, then fill with pie weights or dried beans. Bake until the edges of the crust are lightly golden brown, 10 to 15 minutes. Place on a wire rack, remove the pie weights and parchment paper, and cool while you prepare the filling. Reduce the oven temperature to 350℉.

In a large bowl, whisk together the sugar, egg yolks, melted butter, flour, lime juice, and salt until well combined and lightened in color. Mix in the crushed pineapple. Pour into the cooled pie crust.

Bake until the edges of the filling are set and the center still has a little jiggle, about 1 hour. Transfer to a cooling rack to cool completely, about 1 hour. Serve each slice topped with a dollop of whipped cream and a cherry.

Soft, buttery pull-apart garlic herb biscuits are baked to golden perfection in a loaf pan. They're easy to make, loaded with flavor, and perfect with any meal.

Pull-Apart Garlic-Herb Biscuits

cornstarch

tbsp. baking powder

fresh rosemary, chopped

cheese

buttermilk

salted butter, cubed

garlic cloves, finely chopped

Preheat the oven to 375°F.&nbsp;In a large bowl, whisk the flour, cornstarch, baking powder, rosemary, salt, ½ cup of the parmesan, and 1 tablespoon of the chives.&nbsp;

In a large measuring cup or medium bowl, whisk together the buttermilk and egg. Gradually add the buttermilk mixture to the flour, stirring until just combined.&nbsp;

Add the butter to a 4 ½-by-8 ½-inch loaf pan and warm in the oven until the butter is melted, 3 to 5 minutes. Pour off&nbsp;1 tablespoon butter into a&nbsp;small bowl and reserve. Add the garlic to the remaining melted butter in the pan. Add the biscuit batter and spread into an even layer. (It’s okay if some butter pools on top of the loaf.) Using a large metal spatula, insert it vertically and press straight down through the batter to the bottom of the pan to cut it into 8 to 10 portions. Sprinkle the top with the remaining 2 tablespoons parmesan.&nbsp;

Bake the loaf until a skewer inserted in the center comes out clean and the top is golden, 40 to 45 minutes.&nbsp;

Allow the loaf&nbsp;to cool on a wire rack for 5 minutes before removing from the pan. Re-melt the reserved butter if necessary in a microwave. Add the remaining 1 teaspoon of chives and brush the herb butter all over the loaf.&nbsp;

https://streaming.hearstdigitalstudios.com/26f7c255-3e32-4383-ae5d-8f4137a17851/video_16x9_1080p_hd.mp4

How to make pull-apart garlic-herb biscuits.

Bake an Irish apple cake for a St. Patrick's Day breakfast or dessert. This recipe has a cinnamon-spiced cake, apple and crumble topping, and custard drizzle.

Irish Apple Cake

c. sugar

c. old-fashioned oats

c. unsalted butter, cubed

Baking spray with flour

cinnamon

c. unsalted butter, melted

eggs, room temperature

milk

Granny Smith apples, peeled, cored, and thinly sliced

vanilla bean paste

For the streusel topping: In a medium bowl, whisk together the flour, sugar, oats, and salt. Using your fingers, rub the cold butter into the ingredients until the mixture is well combined and easy to pinch together. If the dough appears sandy, continue working the butter in until you can form it into a dough ball. Cover and refrigerate the streusel for at least 15 minutes before using, or up to 1 day.

For the cake: Preheat the oven to 350°F. Spray a 9-inch round baking pan with baking spray with flour and line the bottom of the pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

In a large bowl, whisk together the melted butter, sugar, and vanilla. Add the eggs, one at a time, whisking well after each addition.

Add the flour mixture to the butter mixture in 2 parts, alternating with the milk, folding until just combined after each addition.<br/>

Spoon the batter into the prepared baking pan. Top with the sliced apples, arranging them so they lie in an even layer. Remove the cold streusel from the refrigerator and break it into dime-sized pieces. Cover the apples with the cold crumbled streusel.

Bake until golden brown, 1 hour to 1 hour and 10 minutes.

Allow the cake to cool on a wire rack for 10 minutes. Turn the cake out onto a plate, remove the parchment paper, and turn it over again onto a wire rack, allowing it to cool completely, streusel-side up.

For the vanilla custard sauce: In a medium bowl, whisk together the egg yolks and ¼ cup of sugar until the sugar is dissolved and the mixture is lightened in color, about 1 minute. Place a fine-mesh sieve over another empty medium bowl.

In a medium saucepan over medium-low heat, heat the half-and-half, salt, and remaining ¼ cup of sugar. Heat, stirring frequently, until steaming (do not boil).

Whisking constantly, slowly pour about 1 cup of the warm half-and-half mixture into the egg mixture. Add the warm egg mixture back to the remaining half-and-half mixture, whisking to combine. Cook until the mixture starts to thicken, coat the back of a spoon, and an instant read thermometer registers 175°F to 180°F, 2 to 3 minutes.

Immediately pour the mixture through the prepared fine-mesh sieve. Stir in the vanilla bean paste. Set the bowl over a bowl of ice water and stir to cool the mixture to room temperature.

Place a piece of plastic wrap directly over the vanilla custard sauce and refrigerate until fully chilled, at least 1 hour.

Serve the cake in slices, drizzled with vanilla custard sauce, if you like.

https://streaming.hearstdigitalstudios.com/83ad89b4-0c2e-4dd0-8ae3-0745135b0b27/video_rover_16x9_1080p_hd_1741019155_24319.mp4

Fresh broccoli slaw gets tossed with cabbage, carrots, scallions, toasted walnuts, dried cranberries, and maple-Dijon dressing in this easy, fresh side. 

Broccoli Slaw

broccoli

c. shredded purple cabbage (about 1/4 head)

scallions, sliced

carrots, peeled, grated

c. parsley leaves

lemon juice

c. pure maple syrup

Dijon mustard

garlic, grated

c. chopped toasted walnuts

cranberries

Delish is known for developing the most creative and outrageously good food on the planet. Each recipe is meticulously tested and perfected by our team of culinary experts, ensuring they’ll always be completely foolproof and totally fun.

Delish Test Kitchen

Trim end of broccoli stalks and cut off crowns. Peel stalks, halve crosswise, and thinly slice each half lengthwise to create rectangular slices. Cut slices into matchsticks and transfer to a large bowl. Cut florets from broccoli crowns into thin 1" pieces and add to bowl. Add cabbage, scallions, carrot, and parsley and toss to combine.

In a small bowl or measuring cup, whisk mayonnaise, lemon juice, maple syrup, mustard, and garlic. Pour over broccoli mixture and toss until coated. Fold in walnuts and cranberries; season with salt. Chill until ready to serve. 

https://streaming.hearstdigitalstudios.com/b33d3b81-2384-4420-94da-ba73477d8245/video_rover_16x9_1080p_hd_1720015455_37435.mp4

Fresh broccoli slaw gets tossed with cabbage, carrots, scallions, toasted walnuts, dried cranberries, and maple-Dijon dressing in this easy, fresh side.

This Broccoli Slaw Just Might Steal The Show At Your Potluck

Tangy vinegar, fresh herbs, and a touch of heat make this marinated shrimp recipe a standout holiday appetizer that’s as easy as it is impressive.

Top 18 occasion: easter recipes from across the web

The most viewed occasion: easter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ham and Cheese Pinwheels

Roasted Carrots with Honey Herb But...

Quiche Lorraine

Cream of Asparagus Soup

Pimento Cheese Thumbprint Crackers

Sour Cream and Onion Deviled Eggs

Honey-Mustard Glazed Ham

Strawberry Shortcakes

Pineapple Pie

Pull-Apart Garlic-Herb Biscuits

Irish Apple Cake

Broccoli Slaw

Marinated Shrimp

Shrimp Dip

Best Corn Casserole

Best Skordalia

Classic Deviled Eggs

Potato Rolls

Top 18 occasion: easter recipes from across the web

The most viewed occasion: easter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ham and Cheese Pinwheels

Roasted Carrots with Honey Herb But...

Quiche Lorraine

Cream of Asparagus Soup

Pimento Cheese Thumbprint Crackers

Sour Cream and Onion Deviled Eggs

Honey-Mustard Glazed Ham

Strawberry Shortcakes

Pineapple Pie

Pull-Apart Garlic-Herb Biscuits

Irish Apple Cake

Broccoli Slaw

Marinated Shrimp

Shrimp Dip

Best Corn Casserole

Best Skordalia

Classic Deviled Eggs

Potato Rolls

The most viewed occasion: easter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine