67 Traditional Easter Dinner Recipes

Updated: May 09, 2024

These cheery recipes, which range from appetizers to mains to desserts and beyond, make serving your guests a traditional Easter dinner easy and so, so delicious.

Holiday feasts just don’t get better than a traditional Easter dinner, and these recipes prove it! You’ll find an array of festive ham recipes, extra-special Easter side dishes, light Easter salads, appetizers, rolls and traditional Easter desserts.

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Brown Sugar Pineapple Ham

This pineapple ham glaze is straightforward and simple—just what you’re looking for in a holiday main dish. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Carrot Cake Cheese Ball

More sweet than it is salty, our carrot cake cheeseball is a fun, new way to eat dessert first! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Honey-Glazed Carrots

My mother used sugar in this recipe, but a local man who keeps bees on our farm shares honey with us so I use that instead to make honey-glazed carrots. —Julie Anglen, Riverton, Wyoming
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Au Gratin Potatoes ‘n’ Leeks

I love making casseroles during the holidays. It made me a fan of Gruyere cheese for au Gratin dishes. —Rosalie Hughes, Boise, Idaho
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Pina Colada Icebox Cake

This icebox cake has all the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia
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Kale Slaw Spring Salad

My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
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Baked Spiral Ham

This is my favorite spiral ham recipe. It will feed a crowd, or use what’s remaining in two recipes. No one groans about ham leftovers when these items are on the menu. —Marilou Robinson, Portland, Oregon
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Humble Bumble Crumble Bars

While developing a treat for my bingo group, I asked my husband for ideas. He suggested a fruity bar. This berry bar is lightly sweet and so easy. —Nancy Phillips, Portland, Maine
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Mashed Potatoes with Garlic-Olive Oil

Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia
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Roasted Carrots with Thyme

These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
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Sour Cream & Cheddar Biscuits

Here's my go-to recipe for biscuits. Brushing them with the garlic-butter topping before baking seals the deal! —Amy Martin, Vancouver, WA
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Minted Beet Salad

We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin
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Raspberry Bellini

Loaded with raspberry flavor and fizzy bubbles, this is the perfect brunch drink. It's not too tart, not too sweet—just right! —Nancy Mueller, Menomonee Falls, Wisconsin
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Honey-Squash Dinner Rolls

Puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida
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Pineapple & Coconut Carrot Salad

I enjoyed a salad like this at a tropical-inspired restaurant. I tried to get the staff to give me the recipe but had no luck. So I went home and created my own! I will sometimes drain a can of mandarin orange slices and toss those in as well. —Shirley Turpin, Williams, Minnesota
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Garlic Fontina Bread

With its golden brown color and soft texture, this bread is a must at any family meal. It's a modified version of a traditional white bread recipe my brother gave me. Try it as garlic bread toast or for grilled cheese sandwiches — or enjoy it as is. —Cindy Ryan, St. Johns, Michigan
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Mashed Cauliflower au Gratin

Unless someone tells you, you might not know you're eating cauliflower. Even my grandchildren love this buttery, cheesy, creamy dish that tastes like mashed potatoes. —Sandie Parker, Elk Rapids, Michigan
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Minted Fruit Salad

Filled with the season’s best, freshest fruit, this salad shouts summer. The hint of mint adds a refreshing note to the colorful melon compote. It’s one of our favorite fruit salad recipes.—Edie DeSpain, Logan, Utah
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Swedish Cream Apple Rings

My mother made this classic coffee cake for every important holiday... Thanksgiving, Christmas and Easter. Now, I carry on the tradition. As I make them, I remember my mom, who was a lot like this recipe: soft and tasteful but full of surprises. The overnight rise let's you make the dough in advance so your morning won't be hectic.—Heather Hood, Hillsboro, Oregon
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Grandma's Carrot Cake

My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
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Swiss Potato Puffs

Encourage guests to mingle by serving these cute little morsels. They’re transportable, mess-free and easy to eat in a few bites. —Myra Innes, Auburn, Kansas
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Best Dinner Rolls

These are the best dinner rolls around. If you can't decide which enticing topping to choose, just use them all.—Christina Pittman, Parkville, Missouri
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Leeks au Gratin

Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois
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Grandma's Rosemary Dinner Rolls

My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania
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Stilton, Bacon & Garlic Smashed Potatoes

Bold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This Easter side dish is so rich and satisfying, it could be eaten as an entree! —Jamie Brown-Miller, Napa, California
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Rhubarb Cheesecake Squares

It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
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Caesar Salad in Peppered Parmesan Bowls

This cheese bowl salad looks impressive but is a cinch to make. I won't tell if you don't! —Melissa Wilkes, St. Augustine, Florida
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Makeover Pineapple Upside-Down Cake

Both of my boys loved this makeover version of a family favorite, and even my husband, who is a bit picky, wants a piece in his lunch tomorrow! —Mary Lou Moeller, Wooster, Ohio
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Maple-Glazed Green Beans

After I picked my first green beans of the season one year, I wanted to make a savory side dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it. The next day I picked more beans and made this delicious side dish again. —Merry Graham, Newhall, California
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Lemon Couscous with Broccoli

I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado
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Brie & Caramelized Onion Flatbread

Saute the onions and garlic for this flatbread a day ahead so it's easy to put together on the day of the party. Prepared pizza dough makes this recipe a snap. —Trisha Kruse, Eagle, Idaho
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Mamaw Emily's Strawberry Cake

My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
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Blue Cheese-Mushroom Stuffed Tenderloin

Here’s my go-to entree for just about any special occasion. Filled with a savory stuffing, the sliced tenderloin looks and tastes like a specialty from an upscale restaurant. —Joyce Conway, Westerville, Ohio
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Pear-Blueberry Ambrosia with Creamy Lime Dressing

This dessert is delicious and decadent, yet is chock-full of healthy fruit with a creamy lime dressing; the blueberries provide a lovely pop of color. —Laura Stricklin, Jackson, Mississippi
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Olive Oil Mashed Potatoes with Pancetta

Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. —Bryan Kennedy, Kaneohe, Hawaii
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Citrus Cornmeal Cake

Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It makes a great holiday party hostess gift and is sure to be a staple in your recipe collection. —Roxanne Chan, Albany, California
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Mashed Cauliflower with Parmesan

I couldn’t shake my mashed potato habit—until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky
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Can't-Miss Coconut Custard Pie

This soft coconut custard pie has a mild coconut flavor. Who wouldn't love a generous slice topped with a dollop of whipped cream? —Betty Swain, Bear, Delaware
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Strawberry Arugula Salad with Feta

The combination of peppery arugula, sweet strawberries and robust feta cheese may sound unusual, but one bite wins over taste buds.—Carala Horne, Meridian, Mississippi
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Apricot-Almond Tartlets

These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. —Julie Dunsworth, Oviedo, Florida
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Herbed Accordion Dinner Rolls

To dress up everyday dinner rolls, brush herbed butter over the dough, then form accordion rolls. The aroma from the oven is incredible! —Taste of Home Test Kitchen
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Majestic Pecan Cake

This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana
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Creamed Garden Potatoes and Peas

New potatoes and peas are treated to a creamy sauce for this special side. —Jane Uphoff, Cunningham, Kansas
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Parmesan Scones

The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. —Jolie Stinson, Marion, Indiana
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Sunday's Best Chicken

I am a busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family, and everyone loves when I make this old-fashioned chicken recipe. —Amy Jenkins, Mesa, Arizona
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Poppy Seed Bread with Orange Glaze

My neighbor gave me this recipe, and I love that it makes two loaves. We usually eat one and then give the other away or freeze it for later. The glaze complements the bread perfectly. —Heather Frese, Albany, Missouri
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Artichoke Crescent Appetizers

This colorful appetizer is sure to please guests at any affair. My family loves it served both warmed up and chilled. —Mary Ann Dell, Phoenixville, Pennsylvania
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Green Bean Pasta Salad

I like to prepare this special green bean pasta salad with fresh green beans and homegrown dill. Serve chilled or at room temperature. —Chris Snyder, Boulder, Colorado
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Spiked Lemonade

Rum gives a tropical addition to this fabulous homemade lemonade. If you have vodka on hand, try that instead of the rum. —Susan Hein, Burlington, Wisconsin
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Cookies 'n' Cream Berry Desserts

This sweet berry dessert makes an especially pretty final course in the spring. With berries, a creamy topping and a sprinkle of meringue cookies, it always earns praise. —Lily Julow, Lawrenceville, Georgia
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Dijon-Rubbed Pork with Rhubarb Sauce

This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada
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Corn Pudding

Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now, this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York
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Apple Cider-Glazed Ham

When I wanted to try something new with our holiday ham, I created this cider glaze. It’s slightly sweet but still has the spicy flavor my family craves. —Rebecca LaWare, Hilton, New York
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Fresh Herb Butter

I love impressing dinner guests with flavored butter. I mix up a big batch and freeze it. Then when company comes, this special spread is ready to go. Cut them in different shapes for a little fun. —Pam Duncan, Summers, Arkansas
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Lemon Tart with Almond Crust

Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona
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Swiss Cheese Potatoes

You’ll find a dish like this in German-Swiss restaurants, but it’s super simple to pull together at home. —Wolfgang Hanau, West Palm Beach, Florida
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Herb-Stuffed Pork Loin

I serve this pork roast often when I'm entertaining company. It's especially good with garden-fresh herbs, but dried work nicely as well. It makes a stunning presentation. —Michele Montgomery, Lethbridge, Alberta
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Easy Batter Rolls

The first thing my guests ask when they come for dinner is if I’m serving these dinner rolls. The buns are so light, airy and delicious—and help make the meal. —Thomasina Brunner, Gloversville, New York
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Swift Strawberry Salad

A simple blend of syrup, orange juice and caramel topping forms the light dressing for the fresh berries and the crunchy cashews found in this sensational salad. —Taste of Home Test Kitchen
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Mother's Rolls

These golden cloverleaf dinner rolls were one of my mother's specialties. We always looked forward to them on holidays and special occasions. —Patricia Baxter, Great Bend, Kansas
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California Roast Lamb

This recipe is very easy to make and requires little attention. It goes well with any rice dish, and it's perfect for just about any occasion. —Ann Eastman, Santa Monica, California
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Rhubarb Cherry Pie

As a young girl, I dreamed of being able to make pies like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee
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Best Deviled Eggs

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia
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Orange-Glazed Ham

This delicious ham looked like a sparkling jewel on the table when my mom served it for Easter dinner. The flavor of the spice rub penetrates through every tender slice. Even its enticing aroma while baking can't match the wonderful taste. —Ruth Seitz, Columbus Junction, Iowa
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Mom's Buttermilk Biscuits

These fluffy buttermilk biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
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Banana Bread Pudding

When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
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Plum-Glazed Lamb

Fruity and flavorful, this wonderful glaze is simple to prepare, and its hint of garlic really complements the lamb. The recipe makes enough glaze to baste the lamb during roasting and leaves plenty to pass when serving. —Ann Eastman Greenville, California