Easter Delights

Easter is one of my favorite times of the year.  Maybe you need an idea for a quick breakfast after sunrise service or an idea for a delicious light dessert.  Try one of my recipes for a new Easter favorite.  Happy Easter!

Overnight Egg Casserole

  • 8 slices bread, cubed
  • 3/4 lb. Cheddar cheese, shredded
  • 1 1/2 lb. fresh, ground spicy pork sausage
  • 4 eggs
  • 2 1/2 cups milk
  • 1 T. prepared mustard
  • 1 (10.75 oz.) can condensed cream of mushroom soup, undiluted
  • 1/4 cup chicken broth

Place bread cubes in a greased 13 x 9-in. x 2-in. baking dish.  Sprinkle with cheese; set aside.  In a skillet, cook sausage over medium heat until no longer pink; drain.  Crumble sausage over the cheese and bread.  Beat the eggs, milk, mustard, soup and broth; pour over sausage.  Cover and refrigerate overnight or at least 2-3 hours before baking. Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350 for 50-60 minutes or just until set.  Let stand for 5 minutes before cutting.

BLT Brunch Pie Recipe

  • 1 1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. dried basil
  • 1/2 cup shortening
  • 1/2 cup sour cream*

Combine first 4 ingredients; cut in shortening until crumbly.  Stir in sour cream.  Cover; refrigerate 30 minutes.  Press pastry into a 9-inch pie plate.  Bake at 375 for 10 minutes.  Cool completely.


  • 3/4 cup mayonnaise*
  • 1 c. shredded Cheddar cheese
  • 1 (4 1/2 oz.) can mushroom stems and pieces, drained
  • 8 bacon strips, cooked and crumbled
  • 1 T. chopped green pepper
  • 1 T. chopped onion
  • 3 medium tomatoes, sliced

Combine mayonnaise, Cheddar cheese, mushrooms, bacon, green pepper and onion.  Layer half of the tomatoes in crust; top with half of the mayonnaise mixture.  Repeat layers.  Bake at 350 for 30-35 minutes or until golden brown.  Refrigerate leftovers.

*Reduced-fat or fat-free sour cream and mayonnaise may not be substituted.

Luscious Lemon Poke Cake

  • 2 baked round white cake layers (9-in.), cooled
  • 2 cups boiling water
  • 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) lemon flavor gelatin
  • 1 cup cold milk
  • 1 pkg. (4-serving size) lemon flavor instant pudding & pie filling
  • 3 cups thawed whipped topping

Place cake layers, top-sides up, in two clean 9-inch round cake pans.  Pierce cakes with large fork at 1/2-inch intervals. Stir boiling water into dry gelatin, mix in medium bowl at least 2 minutes until completely dissolved.  Carefully pour evenly over cake layers.  Refrigerate 3 hours. Pour milk into large bowl.  Add dry pudding mix.  Beat with whisk 2 minutes or until well blended.  Gently stir in whipped topping; set aside.

Dip one cake pan in warm water 10 seconds; unmold onto serving plate.  Spread with about 1 cup of the pudding mixture.  Unmold second cake layer; carefully place on first cake layer.  Frost top and side of cake with remaining pudding mixture.  Refrigerate at least 1 hour before serving.  Store leftover cake in refrigerator.

Angel Lush

  • 1 can (20 oz.) crushed pineapple in juice, undrained
  • 1 pkg. (4 serving size) vanilla fat free, sugar free pudding & pie filling
  • 1 c. thawed light whipped topping
  • 1 pkg. (10 oz.) round angel food cake
  • 10 fresh strawberries

Mix pineapple and dry pudding mix in medium bowl.  Gently stir in whipped topping. Cut cake horizontally into three layers.  Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture.  Repeat layers two times. Refrigerate at least 1 hour.  Top with berries just before serving.  Store leftovers in refrigerator.