How to Make Easter Dinner Menu Recipes 

I learned how to make Easter dinner menu recipes which are not always the same traditional ones year after year. Sometimes we might think it would be nice to have something different this year. This is how new traditions start. Each year you might want to try one or two new recipes instead of the whole meal.

When I learned how to make my Easter dinner menu recipes, I wanted them to provide a well balanced diet equaling all the necessary nutrients just as any menu should provide. Not only should the dishes be well balanced but they should also make a pretty presentation especially for special occasions. It takes very little effort to make the recipes to be tempting to the eye.

Easter Dinner Menu RecipesEaster Dinner Menu Recipes

When you learn how to make Easter dinner menu recipes, you will find they can be taken from an endless selection. Look through the recipes and decide what sounds like something you would like to prepare. After you have selected the recipes you are going to serve, then make out your grocery list. This will narrow down just what you have to purchase and will save time and money when you set out to the grocery store.

Think about varying the texture and colors in your Easter dinner menu recipes; this makes the meal more interesting. Combine crisp and soft foods, tart and sweet foods and hot and cold foods. These are important if you are entertaining guests; most will have different preferences.

This does not mean that your Easter dinner menu recipes have to be of a great number; just do not repeat the same food, flavor or texture in the meal. Serve a good variety of recipes. Arrange the food attractively on the table to heighten the eye appeal. Simple garnishes on the plates and bowls add to the presentation.


This is a great Easter dinner menu recipe to serve guests while waiting for dinner to be served.

  • 1 Pound fresh, canned or frozen crab meat
  • 2 Packages (8 ounces each) softened cream cheese
  • 1 Cup sour cream
  • 4 Tablespoons mayonnaise
  • Juice from ½ lemon
  • 1 Teaspoon dry mustard
  • 2 Cups grated sharp Cheddar cheese

Combine crab meat, cream cheese, sour cream, mayonnaise, lemon juice, dry mustard and 1 cup grated cheese.

Mix well and place in a greased casserole baking dish; sprinkle 1 cup of grated cheese over the top.
Bake in preheated oven at 325F degrees for 30 to 40 minutes; serve with taco chips.

RUSSIAN BREAD RECIPE (or Koulich recipe)

  • 8 to 9 Cups sifted flour
  • 2 Packages active dry yeast
  • 1 ½ Cups warm milk (about 110F degrees)
  • 8 Tablespoons melted butter
  • ½ Cup sugar
  • ½ Teaspoon salt
  • 2 Tablespoons brandy
  • 1 Teaspoon vanilla extract
  • ½ Cup warm water
  • 2 Beaten eggs
  • ½ Cup blanched slivered almonds
  • 1 Cup mixed candied pineapple and cherries
  • ½ Cup white raisins

Combine milk, butter, sugar, salt, brandy and vanilla.

Combine yeast with warm water and add to milk mixture.
Stir in eggs and 4 cups of the flour; cover and let rise in warm place until double about 1 hour.
Toss candied fruit with little flour to dust fruit; soak raisins in hot water for 15 minutes and drain.
On work surface place remaining flour; place dough on top and begin kneading flour in the dough.
Knead in the candied fruit and drained raisins; place dough in 2 greased and floured loaf pans.
Cover and let rise until doubled in bulk.
Bake in preheated oven at 375F degrees for about 40 minutes or until pick comes out clean.
Dust with powdered sugar or top with powdered sugar glaze.


Horseradish Carrot Casserole RecipeHorseradish Carrot Casserole Recipe

Cooking carrots with the addition of horseradish makes a delicious side dish for your Easter dinner menu recipes.

  • 4 Cups carrot sticks scrubbed and peeled
  • water
  • 1/4 Cup liquid
  • 2 Tablespoons grated onion
  • 2 Tablespoons prepared horseradish
  • ½ Cup mayonnaise
  • 1 Teaspoon salt
  • ¼ Teaspoon pepper
  • ¼ Cup buttered bread crumbs

Preheat oven to 375 F degrees.

Cook carrots in enough water to cover until tender crisp; drain reserving ¼ cup of liquid.
Place carrots in 1 quart shallow baking dish.
Combine and mix 1/4 cup liquid and remaining ingredients EXCEPT FOR THE CRUMBS
Pour mixture over carrots; sprinkle top with crumbs.
Bake for 20 minutes or until heated thoroughly and top slightly brown.


  • 1 Lamb shoulder boned (about 5 pounds) slice open so it lays flat
  • 1 Clove sliced garlic
  • 1 Tablespoon fresh chopped parsley
  • 1 Teaspoon salt
  • ½ Teaspoon pepper
  • ¼ Teaspoon dried thyme
  • 3 Tablespoons olive oil
  • 2 Chopped tomatoes
  • 2 Chopped onions
  • 1 Chopped green bell pepper
  • 2 Bay leaves
  • ½ Cup Madera wine
  • 10 Potatoes (If potatoes are too large cut in half)

Combine garlic, parsley, salt, pepper and thyme; sprinkle over lamb.

Top lamb with half of chopped vegetables; starting at short end begin rolling up and tie to secure.
Pour oil in Dutch oven over medium high heat; brown roast on all sides about 20 minutes.
Combine tomatoes, remaining half of chopped vegetables, bay leaves and wine; stir and pour over lamb.
Cover and bake in preheated oven at 325F degrees for 1 hour.
Add potatoes; bake another hour or until lamb and potatoes are tender.


With all the other activities I am adding this easy cake to the Easter dinner menu recipes. It is made with a cake mix but so delicious. For extra eye appeal add a few daffodils in the center and place some marshmallow chicks or bunnies around the cake. Makes a great Easter centerpiece!

Easy Raspberry lemon Cake Recipe as a CenterpieceEasy Raspberry Lemon Cake Recipe as a Centerpiece
  • 1 Lemon cake mix
  • ¾ Cup seedless raspberry jam
  • ½ Cup shredded coconut
  • ¼ Cup butter

Grease and flour Bundt cake pan.
Melt butter in saucepan; remove from heat and stir in jam and coconut.
Spoon jam mixture into bottom of prepared cake pan.
Prepare cake mix as directed on package; spread cake batter over the jam mixture.
Bake cake according to package directions for baking in Bundt cake pan.
Cool 10 minutes and turn out onto a cake plate.