Spring is a wonderful season for a lot of reasons. The flowers are blooming, the temperatures are rising, and of course, Easter is here. Along with the Easter egg hunts comes a great excuse to enjoy sweet treats while hosting friends and family for the holiday.
Here are five simple recipes to take your Easter to the next level. Bon Appetit!
Easy Southern Biscuits
Whether you’re serving with butter, jam, honey, or another spread, these easy biscuits are sure to be a hit. Bonus, any leftover biscuits make a great breakfast alternative to toast.
Borrowed from our friends at Woman’s Day.
- 3 1/2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 3/4 teaspoons baking soda
- 1 1/2 tablespoons sugar
- 3/4 teaspoons salt
- 6 tablespoons butter
- 2 cups buttermilk
- 2 tablespoons melted butter
- Preheat oven to 500 degrees Fahrenheit. Grease a 9-inch-square baking pan and 1/3-cup measuring cup. Flour your baking sheet to prevent sticking.
- In a food processor, pulse 3 cups flour, baking powder, baking soda, sugar, and salt; add butter. Pulse to form coarse crumbs; transfer to bowl. You can also whisk the dry ingredients by hand. To incorporate the butter by hand, press slices of butter in the flour between your fingers to form irregular pieces about the size of walnut halves.
- With a rubber spatula, stir buttermilk into flour mixture until just combined. With a greased measuring cup, scoop 9 heaping cups of dough onto the floured baking sheet. Lightly dust tops of mounds with flour from sheet. With floured hands, gently arrange mounds in pan in three rows of three.
- Brush with melted butter. Bake 5 minutes. Reset oven to 450 degrees Fahrenheit. Bake 15 to 20 minutes or until golden.
- Cool in pan for 2 minutes. Carefully invert onto wire rack. Serve warm. Or, cool, wrap tightly and store at room temperature up to three days. To serve, reheat in 350 degrees Fahrenheit oven for 10 minutes.
Apricot-glazed Green Beans
This is one of those rare recipes that requires very little work but produces a result that’s nothing short of gourmet. Plus, it’s important to have some vegetables along with all your sweets.
Borrowed from our friends at Woman’s Day.
- 2 pounds green beans
- 6 slice bacon
- 1/4 cup olive oil
- 4 cloves garlic
- 1/4 cup apricot jam
- 3 tablespoons white wine vinegar
- Bring a large pot of water to a boil. Add 1 tablespoon salt, then the green beans, and cook until just tender, 3 to 4 minutes. Drain and run under cold water to cool.
- Meanwhile, cook the bacon in a medium skillet over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Let cool, then break into pieces.
- Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until the garlic begins to brown, about 2 minutes.
- Stir in the jam, vinegar, and 1/4 teaspoon each salt and pepper. Add the green beans and toss to coat. Fold in the bacon.
Easter Bird Nests
Remember those wonderful Easter holidays spent at Grandma’s house? Chances are, you ate more than a few of these delicious Easter bird nests. Relive the good times and make them for your family this year.
Borrowed from our friends at Grateful Prayer Thankful Heart.
- 2 cups small marshmallows
- 1/4 cup butter
- 4 cups chow mein noodles
- Candy to fill the nests, such as M&M’s, Jelly Beans, or even Whoppers
- Spray muffin pan with cooking spray.
- In a large, microwave safe bowl, melt the butter. Add marshmallows, stir and microwave 45 seconds on full power. Stir; microwave an additional 45 seconds. Stir; add Chow Mein noodles. Stir until coated with marshmallow/butter mixture.
- Spray some cooking spray or oil on your hands. Spoon the coated Chow Mein noodles in each cup of muffin pan, then use your hands to form it into little nests. If you would like a more free-form nest shape, drop a spoonful onto a piece of waxed paper and form with your hands to desired shape.
- Freeze nests for one hour.
- Pop each nest out using a knife or form. Place on a plate lined with parchment paper so nests won’t stick. Fill with candy and enjoy!
Easter Rice Krispies Treats
Turn your favorite childhood snack into a pastel Easter treat. With a couple of seasonal substitutions, this becomes a great dessert or finger food.
Borrowed from our friends at Inside Bru Crew Life.
- 10 ounces mini marshmallows (4 cups)
- 3 tablespoons butter
- 5 cups Rice Krispies cereal
- 1 cup mini marshmallows
- 1/4 cup pastel sprinkles
- 1 cup pastel M&M’s
- Coat a 9×13 pan with butter or cooking spray.
- Place the marshmallows and butter in a saucepan and heat until melted and creamy.
- Stir in the cereal until completely coated. Let cool for 2-3 minutes.
- Stir in the additional marshmallows, sprinkles, and M&M’s quickly.
- Spoon the mixture into the prepared pan. Coat your hands with butter or nonstick baking spray and press the mixture down gently. Do not over press the mixture or your treats will be harder and crunchier.
- Let the treats cool for at least 30 minutes before cutting into squares. Store in a tightly sealed container.
We may be in spring, but summer is right around the corner! To bridge the gap, whip up a batch of these colorful Peeps S’mores.
- Peeps, any color
- Graham crackers
- Milk chocolate bars
- Skewer a Peeps and hold it over a low heat source, like campfire coals or a grill on low flame. Hold Peeps over the heat source, until warm and gooey, turning occasionally.
- Place a square (or more) of milk chocolate on half a graham crack. Place the melted Peeps on top of the chocolate and use the top half of the graham cracker to pull the Peeps off the skewer. Enjoy!
- On a baking sheet, place desired amount of graham cracker halves. Top each graham cracker with Peeps and chocolate squares. Place under broiler on low for 2-3 minutes, or until Peeps are gooey and chocolate is melted.
- Top each s’more with another graham cracker half and enjoy!
Do you have a friend or family member who could use some easy Easter recipes? Share this post with them and enjoy a great holiday!