30+ Delicious Easter Dinner Party Recipes to Wow Your Guests

Easter is the perfect time to gather with loved ones around the dinner table and celebrate the season of renewal.

Whether you’re hosting a formal feast or a casual family gathering, the food you serve will play a key role in making the occasion memorable.

From succulent roasts to decadent sides and irresistible desserts, an Easter dinner party offers endless opportunities to showcase your culinary skills and delight your guests.

If you’re looking for inspiration to create a stunning Easter dinner that will wow your guests, you’ve come to the right place! In this article, we’ll explore 30+ Easter dinner party recipes, each one designed to add a special touch to your holiday meal.

From classic dishes like honey-glazed ham and roasted lamb to lighter, vegetable-forward options and crowd-pleasing appetizers, there’s something for everyone on this list.

30+ Delicious Easter Dinner Party Recipes to Wow Your Guests

With these 30+ Easter dinner party recipes, you’ll have everything you need to create an unforgettable meal.

Whether you’re cooking for a small family gathering or hosting a large celebration, these dishes will bring flavor, elegance, and variety to your table.

From show-stopping main courses to indulgent sides and desserts, each recipe is crafted to make your Easter celebration memorable.

So, gather your loved ones, roll up your sleeves, and enjoy the process of preparing and sharing a delicious holiday feast. Here’s to a joyful and flavorful Easter dinner!

Baked Honey Glazed Ham with Pineapple

This Baked Honey Glazed Ham with Pineapple is the ultimate centerpiece for any Easter dinner. The sweetness of the honey glaze combined with the tangy pineapple creates a perfect balance of flavors. The ham is tender and juicy, making it a delicious and impressive dish to serve at your family gathering. It’s simple to prepare and can be made ahead of time, allowing you to enjoy the festivities without spending too much time in the kitchen.

Ingredients:

• 1 bone-in ham (8-10 lbs)
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1 cup pineapple juice
• 1/2 cup canned pineapple rings, drained
• Whole cloves (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Score the surface of the ham in a diamond pattern and stud with cloves, if desired. Season with salt and pepper.
3. In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, and pineapple juice. Bring to a simmer over medium heat, stirring occasionally until the glaze thickens, about 10 minutes.
4. Place the ham on a roasting pan, and brush generously with the glaze. Arrange pineapple rings around the ham.
5. Bake for 1.5 to 2 hours, basting every 30 minutes with the glaze. Check for an internal temperature of 140°F (60°C) for a fully heated ham.
6. Once done, remove from the oven and let the ham rest for 10-15 minutes before carving. Serve with the glazed pineapples on the side.

This Baked Honey Glazed Ham with Pineapple is a perfect choice for your Easter dinner. It’s both savory and sweet, offering a delicious combination of flavors that will impress your guests. The ham can be made ahead and reheated, giving you more time to focus on other dishes. The glossy glaze and the caramelized pineapple add a festive touch, making this recipe a crowd-pleaser for your holiday celebration.

Spring Vegetable Medley with Lemon and Garlic

Celebrate the season with this vibrant Spring Vegetable Medley. Packed with fresh, seasonal vegetables like asparagus, carrots, peas, and baby potatoes, it’s the ideal side dish for an Easter dinner. The addition of lemon and garlic brings a refreshing burst of flavor, making these veggies shine as a healthy and colorful complement to your main courses. This dish is simple to make, yet elegant enough to serve at a holiday dinner.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 lb baby carrots, peeled
• 1 lb baby potatoes, halved
• 1 cup frozen peas, thawed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 lemon, zested and juiced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the asparagus, carrots, and baby potatoes. Drizzle with olive oil, then toss with minced garlic, lemon zest, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
4. Remove from the oven and stir in the peas. Roast for an additional 5-7 minutes to heat the peas through.
5. Squeeze fresh lemon juice over the vegetables and garnish with chopped parsley before serving.

This Spring Vegetable Medley is a refreshing, light side dish that perfectly captures the flavors of the season. The mix of tender vegetables and the citrusy kick from the lemon makes it an ideal pairing for Easter dishes like roast lamb or honey-glazed ham. It’s quick, healthy, and full of flavor, making it a versatile addition to your holiday table. Whether you’re serving a large crowd or a small family, this vibrant vegetable medley will bring color and joy to your Easter dinner.

Classic Scalloped Potatoes with Creamy Cheese Sauce

Scalloped potatoes are a classic Easter side dish, and this recipe delivers the creamy, cheesy indulgence everyone craves. Layers of tender potatoes are baked in a rich, velvety cheese sauce, creating a dish that’s both comforting and decadent. Perfect for pairing with a variety of main courses, these scalloped potatoes are a great way to round out your Easter dinner with a dish that’s sure to become a favorite at the table.

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
2. In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the heavy cream, milk, thyme, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
4. Remove from heat and stir in both the cheddar and Parmesan cheese until melted and smooth.
5. Layer the sliced potatoes in the prepared baking dish, pouring some of the creamy cheese sauce over each layer. Continue layering until all the potatoes and sauce are used up.
6. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
7. Let the scalloped potatoes rest for 5 minutes before serving.

This Classic Scalloped Potatoes recipe is the epitome of comfort food, with rich cheese sauce enveloping tender, buttery potatoes. It’s the perfect accompaniment to your Easter feast, whether you’re serving roast lamb, ham, or even a vegetarian entrée. The dish can be prepped in advance and baked just before dinner, allowing you to enjoy a stress-free meal with loved ones. With its creamy texture and mouthwatering flavor, this dish is bound to be a family favorite for years to come.

Herb-Crusted Roast Lamb with Garlic and Rosemary

This Herb-Crusted Roast Lamb with Garlic and Rosemary is an elegant and flavorful centerpiece for your Easter dinner. The tender lamb is coated in a fragrant mixture of fresh rosemary, garlic, and olive oil, creating a savory crust that locks in the juices. Roasted to perfection, this dish is a crowd-pleaser that will impress your guests with its bold flavors and tender texture. Pair it with mint sauce or a rich gravy for an unforgettable holiday meal.

Ingredients:

• 1 leg of lamb (4-5 lbs), bone-in or boneless
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Dijon mustard (optional)
• 1/2 cup dry white wine (optional for roasting)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, combine the olive oil, garlic, rosemary, thyme, salt, and pepper to make the herb mixture.
3. Rub the herb mixture evenly over the entire surface of the lamb. For extra flavor, you can make small incisions in the meat and stuff some of the garlic and rosemary directly into the lamb.
4. Place the lamb on a roasting rack in a roasting pan. If desired, brush the lamb with Dijon mustard for a tangy kick.
5. Roast the lamb in the preheated oven for 15 minutes to sear the outside, then reduce the temperature to 350°F (175°C) and continue roasting for 1.5 to 2 hours, depending on your preferred level of doneness (135°F for medium-rare, 145°F for medium).
6. Halfway through cooking, pour the white wine into the pan to keep the lamb moist and add flavor. Baste the lamb occasionally with its own juices.
7. Once the lamb is done, let it rest for 10-15 minutes before carving.

This Herb-Crusted Roast Lamb is the perfect Easter entrée, offering an aromatic and juicy feast that will leave a lasting impression on your guests. The garlic and rosemary provide a fragrant and savory crust, enhancing the natural flavors of the lamb. Serve it with roasted vegetables or a fresh salad for a complete meal. This recipe is ideal for special occasions, as it is both easy to prepare and stunning to serve, ensuring your Easter dinner is as memorable as it is delicious.

Lemon Ricotta Cheesecake with Berry Compote

End your Easter dinner on a sweet note with this creamy Lemon Ricotta Cheesecake. The tangy ricotta cheese, bright lemon zest, and smooth cream cheese create a rich and velvety filling, while the buttery graham cracker crust adds a perfect crunch. Topped with a luscious berry compote, this dessert combines citrusy freshness and indulgent creaminess in every bite. It’s a sophisticated yet easy-to-make dessert that’s sure to wow your guests.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 1/2 cups ricotta cheese
• 1 1/2 cups cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

Berry Compote:

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a separate bowl, beat together the ricotta cheese, cream cheese, sugar, eggs, sour cream, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
4. Pour the cream cheese mixture over the crust and smooth the top with a spatula.
5. Bake for 50-60 minutes, or until the cheesecake is set and the top is slightly golden. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or overnight.
6. For the berry compote, combine the berries, sugar, and lemon juice in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally, until the berries break down and the sauce thickens.
7. Allow the compote to cool slightly before serving with the cheesecake.

This Lemon Ricotta Cheesecake with Berry Compote is the perfect Easter dessert to complete your meal. The tangy lemon and rich ricotta create a light yet decadent filling, and the fresh berry compote adds a burst of sweetness that balances the cheesecake’s richness. The dessert is as beautiful as it is delicious, making it an ideal way to end your holiday dinner. It’s easy to prepare ahead of time, giving you more time to enjoy the festivities with family and friends.

Roasted Carrots with Honey and Thyme

These Roasted Carrots with Honey and Thyme make for a simple yet flavorful side dish that pairs beautifully with any Easter entrée. The sweetness of the honey combined with the earthy flavor of thyme elevates the carrots, making them a delightful addition to your holiday table. Roasting the carrots brings out their natural sweetness, while the honey glaze adds a touch of sophistication. It’s an easy recipe with maximum flavor, perfect for a busy holiday meal.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the carrots with olive oil, honey, thyme, salt, and pepper until evenly coated.
3. Spread the carrots in a single layer on a baking sheet.
4. Roast for 20-25 minutes, turning once halfway through, until the carrots are tender and caramelized.
5. Serve warm, garnished with additional thyme if desired.

Roasted Carrots with Honey and Thyme are a perfect side dish to complement your Easter dinner. The honey glaze adds a touch of sweetness, while the fresh thyme provides a savory contrast, making these carrots a delicious and simple addition to your holiday spread. The recipe is quick to prepare and can be easily doubled or tripled to serve a crowd. This dish is a great way to incorporate seasonal vegetables into your Easter meal, bringing both color and flavor to your table.

Baked Ham with Maple and Dijon Glaze

Baked Ham with Maple and Dijon Glaze is a show-stopping dish that combines the sweetness of maple syrup with the tang of Dijon mustard for a balanced, savory-sweet flavor. The glaze caramelizes during baking, creating a sticky, flavorful crust that perfectly complements the juicy, tender ham. This recipe is ideal for Easter gatherings, as it can be prepared ahead of time and served either warm or at room temperature. It’s a hearty and satisfying dish that will be the highlight of your holiday meal.

Ingredients:

• 1 fully cooked bone-in ham (6-8 lbs)
• 1/2 cup maple syrup
• 1/4 cup Dijon mustard
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Place the ham on a roasting rack in a large roasting pan. Score the surface of the ham in a diamond pattern, about 1/4-inch deep, to allow the glaze to soak in.
3. In a small saucepan, combine the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, cloves, salt, and pepper. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has dissolved and the glaze has thickened slightly.
4. Brush the ham with the glaze, making sure to coat all sides. Reserve some glaze for basting during cooking.
5. Roast the ham in the preheated oven for about 1.5 to 2 hours, basting every 30 minutes with the remaining glaze, until the ham reaches an internal temperature of 140°F (60°C).
6. Let the ham rest for 10-15 minutes before carving and serving.

This Baked Ham with Maple and Dijon Glaze is the perfect centerpiece for your Easter dinner. The sweet and tangy glaze creates a beautiful, glossy finish on the ham, while keeping it moist and flavorful. Whether served with mashed potatoes, roasted vegetables, or a fresh salad, this dish is guaranteed to impress. With minimal preparation and hands-off cooking, it’s an easy but elegant choice for your holiday spread.

Spring Vegetable Medley with Lemon Butter

This Spring Vegetable Medley with Lemon Butter is a vibrant and light side dish that brings together the freshest seasonal vegetables. Carrots, asparagus, and peas are sautéed in a zesty lemon butter sauce that enhances their natural flavors. This dish is quick to prepare, making it an ideal option for a busy Easter dinner. Not only does it offer a refreshing burst of color on your plate, but it’s also a healthy and satisfying way to complement your main course.

Ingredients:

• 1 cup baby carrots, peeled and halved
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh peas (or frozen, thawed)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the carrots and cook for 3-4 minutes until slightly tender.
2. Add the asparagus to the pot and cook for another 2-3 minutes, followed by the peas for 1-2 minutes, until all the vegetables are tender-crisp. Drain and set aside.
3. In a large skillet, melt the butter and olive oil over medium heat. Add the lemon juice and lemon zest, stirring to combine.
4. Add the cooked vegetables to the skillet and toss them in the lemon butter sauce until well-coated. Season with salt and pepper to taste.
5. Cook for another 2-3 minutes, allowing the vegetables to absorb the flavors of the sauce.
6. Garnish with fresh parsley before serving.

This Spring Vegetable Medley with Lemon Butter is a refreshing and light addition to your Easter dinner, bringing a burst of color and flavor to your table. The citrusy lemon butter sauce complements the natural sweetness of the vegetables, making it an ideal side dish for heavier main courses like ham or lamb. It’s simple to prepare and packed with nutrients, making it both delicious and healthy for your holiday gathering.

Scalloped Potatoes with Gruyère and Garlic

Scalloped Potatoes with Gruyère and Garlic are a rich, creamy, and comforting side dish that’s perfect for your Easter dinner. Thinly sliced potatoes are layered with a creamy garlic sauce and generously topped with melted Gruyère cheese, resulting in a cheesy, savory casserole that’s sure to please everyone at the table. The crispy, golden top gives way to soft, tender potatoes underneath, making every bite irresistible. This indulgent dish will elevate any holiday meal, offering a perfect balance of richness and flavor.

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 2 cups milk
• 4 cloves garlic, minced
• 1 1/2 cups grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and pepper to taste
• 1 tbsp fresh thyme (optional)
• 1 tbsp chopped parsley (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. In a saucepan, combine the heavy cream, milk, garlic, and butter. Cook over medium heat, stirring occasionally, until the butter is melted and the mixture is hot, but not boiling.
3. Layer the sliced potatoes in the prepared baking dish, seasoning each layer with salt and pepper. Pour about one-quarter of the cream mixture over the potatoes, then sprinkle with a handful of Gruyère and Parmesan cheese.
4. Repeat the layers until all the potatoes and cheese are used, finishing with a layer of cheese on top.
5. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 30-35 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
6. Let the dish rest for 10 minutes before serving. Garnish with fresh thyme and parsley.

Scalloped Potatoes with Gruyère and Garlic are the ultimate comfort food for your Easter dinner. The rich, creamy texture and savory flavors of the garlic and cheese make this dish a standout on any holiday table. Whether served alongside roasted meats or as part of a vegetarian spread, these scalloped potatoes are sure to be a crowd favorite. Their decadent flavors and smooth, velvety texture make them an unforgettable side dish that perfectly complements your Easter feast.

Lemon Herb Roasted Chicken

Lemon Herb Roasted Chicken is a juicy and flavorful dish that will be the centerpiece of your Easter dinner. The combination of fresh lemon, garlic, and aromatic herbs like rosemary and thyme creates a bright, fragrant rub that infuses the chicken with bold flavor. Roasting the chicken until the skin is golden brown and crispy ensures a satisfying crunch with each bite. This recipe is perfect for an elegant yet easy-to-make meal that’s sure to please guests of all ages.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 lemons (1 halved, 1 zested and juiced)
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup chicken broth
• 1 tbsp butter (optional for extra richness)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a roasting pan with foil or parchment paper.
2. In a small bowl, combine the olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper.
3. Pat the chicken dry with paper towels and rub the lemon herb mixture all over the chicken, including under the skin if possible. Stuff the cavity of the chicken with the halved lemon.
4. Place the chicken in the roasting pan, breast side up. Pour the chicken broth into the bottom of the pan. Optionally, place a tablespoon of butter on top of the chicken for extra richness.
5. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
6. Let the chicken rest for 10-15 minutes before carving and serving.

Lemon Herb Roasted Chicken is a flavorful, zesty dish that’s sure to be a hit at your Easter dinner table. The combination of bright lemon and fresh herbs creates a delightful fragrance while roasting, making your kitchen smell as good as the dish tastes. This chicken pairs beautifully with seasonal sides like roasted vegetables, mashed potatoes, or a light salad, making it a well-rounded meal for your celebration. It’s easy to prepare yet elegant enough to impress your guests, making it a perfect main dish for your holiday feast.

Garlic and Parmesan Roasted Brussels Sprouts

Garlic and Parmesan Roasted Brussels Sprouts are a tasty and healthy side dish that’s full of flavor and texture. Roasting the Brussels sprouts brings out their natural sweetness, while the garlic and Parmesan create a savory, crispy topping that complements the sprouts perfectly. This recipe is simple, with just a few ingredients, but it packs a punch in terms of flavor. It’s a great way to add a vegetable dish to your Easter dinner that both kids and adults will enjoy.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional for a bit of heat)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, pepper, and red pepper flakes (if using).
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut-side down for the best crisping.
4. Roast in the oven for 25-30 minutes, flipping halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
5. Remove from the oven and immediately sprinkle with Parmesan cheese, tossing to coat evenly.
6. Garnish with fresh parsley before serving.

Garlic and Parmesan Roasted Brussels Sprouts are the perfect addition to your Easter meal, offering a savory, crispy contrast to the main dishes. The roasted Brussels sprouts bring out a deep, sweet flavor, while the garlic and Parmesan add a delightful savory punch. This dish is not only a healthy option but also incredibly easy to make and packed with flavor. Whether served alongside a roast or as part of a vegetable medley, these Brussels sprouts will be a hit at your holiday table.

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting is a timeless Easter dessert that combines the natural sweetness of carrots with the warmth of cinnamon and nutmeg. This cake is moist and spiced to perfection, topped with a rich, tangy cream cheese frosting that perfectly balances the sweetness of the cake. It’s an ideal dessert for springtime celebrations, offering a satisfying end to your Easter dinner. This carrot cake is both beautiful and delicious, making it a favorite for holiday gatherings.

Ingredients:

For the Carrot Cake:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 large eggs
• 1 1/4 cups granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups grated carrots (about 4 medium carrots)
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk the eggs, granulated sugar, brown sugar, and oil until smooth. Add the vanilla extract and grated carrots, mixing to combine.
4. Gradually fold in the dry ingredients until just combined. If using, fold in the chopped walnuts.
5. Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. While the cakes are cooling, prepare the frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla, and salt, and continue to beat until fluffy.
8. Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
9. Garnish with additional chopped walnuts or grated carrots, if desired.

Carrot Cake with Cream Cheese Frosting is the quintessential Easter dessert. The cake is moist, flavorful, and perfectly spiced, while the cream cheese frosting adds a smooth, tangy finish. This cake not only looks beautiful but also offers a perfect balance of sweet and savory flavors, making it an ideal choice to celebrate the season. Whether you’re hosting an Easter dinner or bringing dessert to a gathering, this carrot cake will be the star of the show, leaving guests coming back for more.

Honey Glazed Ham

Honey Glazed Ham is a classic and elegant main dish for any Easter celebration. The sweet honey glaze with a hint of mustard and spices creates a rich, flavorful crust that complements the tender, juicy ham. This dish is not only delicious but visually stunning, making it the perfect centerpiece for your dinner table. Paired with roasted vegetables or mashed potatoes, this ham brings a festive touch to your Easter feast, and the leftovers (if any) make fantastic sandwiches!

Ingredients:

• 1 spiral-sliced bone-in ham (about 8-10 lbs)
• 1 cup honey
• 1/2 cup Dijon mustard
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp freshly ground black pepper
• 1/4 cup water (for basting)

Instructions:

1. Preheat your oven to 325°F (165°C). Place the ham on a roasting rack in a large roasting pan.
2. In a saucepan, combine the honey, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, cloves, ginger, and black pepper. Heat over medium-low heat, stirring occasionally, until the mixture is smooth and the sugar has dissolved.
3. Brush the glaze generously over the ham, making sure it’s evenly covered. Reserve a small amount of glaze for basting later.
4. Cover the ham loosely with aluminum foil and bake for 1 1/2 to 2 hours, basting every 30 minutes with the remaining glaze and water.
5. Once the ham reaches an internal temperature of 140°F (60°C) and is caramelized on the outside, remove it from the oven. Let it rest for 15 minutes before slicing and serving.

Honey Glazed Ham is a show-stopping dish that combines the savory flavors of ham with a sweet, tangy glaze that will have your guests raving. The slow-roasting process ensures that the ham remains moist and tender, while the glaze adds a flavorful finish that’s perfect for any holiday meal. The leftovers are perfect for sandwiches or can be used in a variety of other recipes, making this an excellent choice for an Easter dinner that keeps giving long after the holiday.

Spring Vegetable Medley with Lemon Butter

This Spring Vegetable Medley with Lemon Butter is a fresh and vibrant side dish that’s perfect for Easter. The mix of tender, crisp vegetables like asparagus, carrots, and peas, tossed in a zesty lemon butter sauce, is a light yet flavorful way to complement your main course. The bright flavors of the lemon and fresh herbs bring out the natural sweetness of the vegetables, making this side dish a healthy and colorful addition to your Easter feast.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cups baby carrots, peeled
• 1 cup snap peas or green beans, trimmed
• 1 tbsp olive oil
• 1/4 cup unsalted butter
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the carrots and cook for 3-4 minutes. Add the asparagus and cook for another 2-3 minutes. Add the snap peas or green beans and cook for 1-2 minutes more until all vegetables are tender but still vibrant in color.
2. Drain the vegetables and transfer them to a large bowl.
3. In a small saucepan, melt the butter over medium heat. Add the lemon juice, lemon zest, parsley, and thyme, and stir to combine. Season with salt and pepper to taste.
4. Pour the lemon butter sauce over the vegetables and toss gently to coat.
5. Serve immediately, garnished with additional fresh herbs or lemon slices if desired.

The Spring Vegetable Medley with Lemon Butter is a light, refreshing dish that perfectly captures the essence of spring. The combination of tender vegetables with the bright, citrusy butter sauce makes it an ideal complement to the richness of roasted meats or a hearty main dish. This recipe is simple yet full of flavor, making it a perfect choice for an Easter dinner that’s both healthy and delicious. Plus, the colorful presentation is sure to brighten your table and please your guests.

Strawberry Shortcake

Strawberry Shortcake is a beloved dessert that’s perfect for celebrating Easter with its sweet, juicy strawberries and light, fluffy cake. This classic dessert features layers of buttery biscuit-like cake, fresh strawberries, and whipped cream. It’s easy to prepare, and its bright colors and flavors make it a perfect way to end your Easter meal. Whether served individually or as a large dessert, Strawberry Shortcake is a crowd-pleasing choice that captures the spirit of the season.

Ingredients:

For the Shortcake Biscuits:

• 2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2/3 cup heavy cream (plus extra for brushing)
• 1 tsp vanilla extract

For the Strawberries:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar

For the Whipped Cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold butter and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add the heavy cream and vanilla extract, stirring until just combined.
4. Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick round and use a biscuit cutter to cut out rounds.
5. Place the biscuits on the prepared baking sheet, brush the tops with a little extra cream, and bake for 12-15 minutes, or until golden brown.
6. While the biscuits are baking, toss the sliced strawberries with sugar and set them aside to macerate for about 15-20 minutes.
7. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
8. Once the biscuits have cooled slightly, slice them in half and layer with macerated strawberries and whipped cream. Serve immediately.

Strawberry Shortcake is a quintessential Easter dessert that never goes out of style. The buttery, tender shortcake biscuits pair wonderfully with the sweetened strawberries and rich, fluffy whipped cream, creating a dessert that’s both light and indulgent. Its simple elegance and fresh flavors make it the perfect way to wrap up your Easter dinner, providing a refreshing and satisfying end to your meal. Whether you’re serving this as individual servings or as a large dessert, it’s sure to be a hit with all of your guests.

Roasted Leg of Lamb with Garlic and Rosemary

Roasted Leg of Lamb with Garlic and Rosemary is a classic Easter main dish that combines rich flavors with an elegant presentation. The tender lamb, marinated with garlic, rosemary, and olive oil, becomes perfectly seasoned when roasted, resulting in a succulent and aromatic dish. This recipe will leave your guests impressed with its depth of flavor, making it a standout choice for your Easter feast. The rosemary and garlic bring out the natural sweetness of the lamb, while the roast creates a beautiful crust on the outside.

Ingredients:

• 1 leg of lamb (5-6 lbs), bone-in or boneless
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup olive oil
• 2 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper to taste
• 1 cup red wine (for deglazing, optional)
• 1 cup beef or chicken broth

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, Dijon mustard, balsamic vinegar, salt, and pepper. Mix well.
3. Rub the garlic and herb mixture all over the leg of lamb, making sure to coat it evenly. Allow it to marinate for at least 30 minutes, or overnight in the refrigerator for more flavor.
4. Place the lamb on a roasting rack in a large roasting pan. Roast for 1 1/2 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust the time for your desired doneness.
5. Remove the lamb from the oven and let it rest for 15 minutes before carving.
6. To make the pan sauce, place the roasting pan on the stovetop over medium heat. Add the red wine to deglaze the pan, scraping up any browned bits. Add the broth and simmer for 5-10 minutes, until the sauce is reduced slightly.
7. Serve the lamb with the pan sauce and enjoy.

Roasted Leg of Lamb with Garlic and Rosemary is a timeless dish that brings sophistication and flavor to your Easter dinner. The tender lamb, infused with the bold flavors of garlic and rosemary, is perfectly complemented by the rich pan sauce. This dish pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad. Whether you choose to serve it medium-rare or more well-done, this lamb will be a favorite centerpiece that your guests will remember long after the meal is over.

Creamy Spinach and Artichoke Dip

Creamy Spinach and Artichoke Dip is a delicious and crowd-pleasing appetizer that’s perfect for Easter gatherings. With a rich, velvety texture and a blend of flavors from spinach, artichokes, garlic, and cheeses, this dip is irresistibly creamy and savory. It’s ideal for dipping crusty bread, pita chips, or fresh vegetables. This dish is simple to make and is sure to be a hit at any party or dinner, making it a must-try for your Easter spread.

Ingredients:

• 1 (10 oz) package frozen spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
3. Add the mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes (if using). Stir to combine.
4. Fold in the spinach and chopped artichokes, mixing until everything is well incorporated.
5. Transfer the mixture to a baking dish and spread it into an even layer.
6. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
7. Remove from the oven and let it cool for a few minutes before serving.
8. Garnish with fresh parsley and serve with your favorite dipping items, such as baguette slices, crackers, or fresh vegetables.

Creamy Spinach and Artichoke Dip is a decadent and flavorful appetizer that’s perfect for Easter and any special occasion. The rich, cheesy base combined with the earthiness of spinach and the tanginess of artichokes creates a harmonious flavor profile that will have your guests coming back for more. Easy to prepare, this dip can be made ahead of time and baked just before serving, making it an excellent choice for busy holiday meal prep. Serve it with a variety of dippables, and watch it disappear quickly!

Roasted Baby Potatoes with Garlic and Herbs

Roasted Baby Potatoes with Garlic and Herbs are a simple yet flavorful side dish that’s a perfect accompaniment to any Easter meal. The crispy golden-brown potatoes are seasoned with garlic, rosemary, thyme, and olive oil, creating a delightful combination of crispy exteriors and soft interiors. This dish is easy to prepare, requires minimal ingredients, and adds a rustic touch to your Easter spread. The aroma from the roasting potatoes will have everyone eagerly awaiting dinner.

Ingredients:

• 2 lbs baby potatoes, halved or quartered
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet, ensuring they are not overcrowded.
4. Roast for 30-40 minutes, flipping once halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside.
5. Remove from the oven and garnish with fresh parsley before serving.

Roasted Baby Potatoes with Garlic and Herbs are a savory and satisfying side dish that’s incredibly versatile and pairs well with nearly any main course. The combination of crispy potatoes with aromatic garlic and fresh herbs creates a delicious side that will complement your Easter ham, lamb, or chicken beautifully. With just a few ingredients and minimal effort, this dish is a sure-fire hit that will impress your guests and add comfort and flavor to your holiday meal.

Note: More recipes are coming soon!