Easter Feast Menu & Recipes

As promised, I wanted to follow up today with all of the recipes from our Easter feast. These are family favorites and are tried and true after many, many meals and celebrations.

a peeps easter

Easter Table Details

You can find all of the details on our Easter table here:

Deviled Eggs

This is an Easter must-have! I use the same recipe for egg salad sandwiches, except I include the egg whites. Mother and Daddy-O made this same dish on Easter and we enjoyed it together, virtually. We are very particular about these ingredients, hence why I have named our brands of choice. :-)

  • 1 dozen hard boiled eggs, peeled and halved
  • 3 T. Wickles Relish
  • 4 T. Dukes mayo
  • 1 tsp. French’s yellow mustard
  • salt and pepper to taste
  • smoked paprika

It is best to cook your eggs the day before and then peel and half them just prior to deviling them. Remove the yolks and put in a medium bowl. Add relish, mayo, mustard, salt and pepper and mix well with a fork. I use a previous version of THIS DECORATING TOOL to fill my eggs. In fact, I use it for tons of things and would call it a kitchen staple!

Daddy-O’s Gentleman’s Wedge Salad

This is a staple at our family dinners and something nobody but Daddy-O ever attempts. I think I did his recipe justice, even though our tomatoes were not chopped anywhere as finely as his always are. He chops to perfection! :-)

Download and print recipe here:

Notes from Daddy-O:

  • You can cut 3 wedges from each half of the lettuce head, giving 6 smaller wedges, rather than 4. It all depends on what else you will be serving.
  • I purchase an 8oz container of sour cream (Publix) and use the same container to measure the mayonnaise. I ONLY use Duke’s!
  • Ignore the Note to “lighten recipe”. It’s awful!
  • Some crumbled blue cheese comes in 5 oz packages, so I just use the whole container.
  • In addition to the Bacon/Parmesan Cheese/Chives topping. I also include the following for toppings: Diced tomatoes, Extra Crumbled Blue Cheese, Sliced Green Onions, Extra Bacon

Marme’s Twice Baked Potato Casserole

This is one of my family’s signature dishes and something we have at EVERY gathering!

  • 8 medium sized baking potatoes (about 5 lbs), baked until soft
  • 2 cups shredded cheddar cheese, divided
  • 16 oz sour cream
  • 8 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1/2 cup butter, melted
  • 2 garlic cloves, minced
  • 1T. fresh chives, chopped
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 bacon slices, cooked and crumbled
  • 4 green onions, chopped
  • 1/4 cup fresh chives, chopped
  1. Cut baked and slightly cooled potatoes in half length wise.  Scoop out pulp and coarsely mash.
  2. Stir in 1 cup cheddar cheese and next 8 ingredients.
  3. Spoon into lightly greased 13×9″ baking dish.
  4. Bake at 350 for 30 minutes until thoroughly heated.  Sprinkle with remaining 1 cup cheese, bacon, green onions and chives and return to oven for 5 minutes, or until cheese is melted.

Note:  Mother puts everything in step 2 in her kitchenaid mixer and uses that to get it all thoroughly combined.  Since it was just the four of us, I baked about half of the recipe in individual dishes, and the rest in casserole form in a square dish.

Green Beans Gremolata

I absolutely love this recipe. It is easy to prepare and presents beautifully!

  • 1 pound French green beans, trimmed
  • 2 teaspoons minced garlic (2 cloves)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 3 tablespoons minced fresh flat-leaf parsley
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons toasted pine nuts
  • 2½ tablespoons good olive oil
  • Kosher salt and freshly ground black pepper

Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.

When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

Bunny Cakelets

This is my all time favorite pound cake recipe and I’ve been making the bunny cakelets since 2016. Since it was just four of us, I did six bunnies (the full pan) and six cake bowls to fill with strawberries down the road (I froze them).

Bunny Cakelet Pan | Brownie Bowl Pan

  • 3 cups all purpose flour LESS 6 T. flour (to account for using all purpose rather than cake flour)
  • 1/4 tsp. salt
  • 16 Tbs. (2 sticks) unsalted butter
  • 6 oz. cream cheese
  • 2 1/2 cups sugar
  • 5 eggs
  • 1/2 tsp. lemon extract
  • 1/2 tsp. vanilla extract
  • 3 Tbs. pure unsweetened coconut milk
  • 3/4 cup shredded coconut
  • 1 tsp. finely grated lemon zest


  • 1/2 cup water
  • 1 Tbs. fresh lemon juice
  • 2/3 cup sugar
  • 1/3 cup fresh mint leaves
  1. Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325ºF. Grease and flour a cathedral cake pan or 10-cup Bundt® pan.
  2. To make the cake, in the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 45 seconds. Add the sugar and continue beating, stopping the mixer occasionally to scrape down the sides of the bowl, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the lemon and vanilla extracts. Reduce the speed to low, add half the flour and salt, then the coconut milk, then the remaining flour and salt. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, stir in the coconut and lemon zest.
  3. Spoon the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 1/4 hours. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes. Set the rack over a sheet of waxed paper and invert the cake onto the rack.
  4. To make the glaze, in a small saucepan over low heat, combine the water, lemon juice and sugar just until the sugar dissolves. Add the mint and simmer for 3 minutes. Strain the mixture through a fine-mesh sieve and discard the mint. Brush the warm cake with the glaze. Let the cake cool completely before serving.


  • I didn’t glaze mine since I was piping on tails and ears.
  • I ended up baking the bunnies for 30 minutes.
  • I sprayed the pan with Baker’s Joy with Flour (this is a kitchen favorite!) and filled each cavity 3/4 full.
  • This recipe made 12 bunnies in all.
  • I had to gently trim the bottoms with a serrated knife to level them out after cooking.


The ladies in the family have enjoyed these cute and tasty bunny-tinis for years. Honey indulged me and sipped on his pink bunny cocktail before dinner. For the kids, I just give them straight up raspberry lemonade.

  • 3 1/2 cups Simply Raspberry Lemonade
  • 3/4 cup coconut rum (Malibu)
  • 5/8 cup amaretto

Simply mix, pour and embellish with a bunny Peep (cut a slit in the bottom of the Peep and the marshmallow inside will help stick it to your glass.)

While I missed my family, having their dishes on our Easter table definitely helped!

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2 thoughts on “Easter Feast Menu & Recipes

  1. Everything looks delicious and I’m looking forward to trying your recipes. What is the “grass” that the are bunnies sitting on?

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