Ham and Cheese Sandwich Frittata
by Lindsay Dougherty from Maple Shade, NJ
This easy ham and cheese frittata is great for brunch but hearty enough for a tasty dinner. The eggs and cheese are rich and creamy. Chopped ham adds a savory and slightly salty flavor. Buttered and toasted bread cubes stay slightly crisp and add texture to the dish. You’ll taste the garlic, onion, and dry mustard in every bite. This egg skillet bake calls for deli ham, but leftover baked ham from a holiday meal can easily be substituted. Click here for the recipe.
Citrus-Glazed Ham Steaks
by Rachel Anthony from Macy, IN
These citrus-glazed ham steaks can be used in multiple ways. Serve alongside eggs for breakfast, make a sandwich out of them, or serve in place of baked ham at the holidays if not hosting a crowd. It’s a budget-friendly recipe. The glaze tastes like honey mustard with a citrus tang. When fried, it caramelizes and soaks into the tender ham steaks. Here’s the recipe.
Whiskey Wild Cherry Coke Glazed Ham
by Monica Keleher from Methuen, MA
Mixing Cherry Coke with whiskey gives this baked ham a sweet and spicy kick. It’s wonderful for basting on the savory ham. A flavorful and beautiful ham perfect for any holiday. Make sure to baste the ham every 15 minutes or so. It helps to intensify the flavor and prevents the baked ham from drying out. Here’s the recipe.
Louisiana Carrot Souffle
by Janis McRae from Central, LA
This carrot souffle tastes like dessert, not a side dish. It’s sweet, light, and creamy. Serve this at your holiday meal and we guarantee you can get kids to eat their veggies. This copycat recipe does taste like the souffle you can find at Picadilly restaurants. Get the recipe here.
Minted Pea Spring Potato Salad
by Sandra McGrath from Harrisville, RI
While this is called potato salad, it’s not the traditional creamy potato salad you think of from a BBQ. It’s really a side dish filled with fresh mint, parsley, potatoes, peas, and hard-boiled eggs. It’s a fresh salad perfect for spring. Everything is dressed in a light lemony dressing that adds a little zing to the salad. A fresh Easter side dish option. Click here for the recipe.
Homemade Ham and Scalloped Potatoes
by Megan Flores from Chicago, IL
Take your homemade scalloped potatoes to a whole new level by adding ham. It adds savoriness to the potatoes and makes this heartier dish even better. These scalloped potatoes and ham can be eaten as a main dish, for brunch, or a heavier side dish. The homemade sauce is creamy, buttery, and melts into the cheese. So good! This recipe calls for ham steaks. If you have leftover holiday ham, that would work too. Click here for the recipe.
Easter Waffle Breakfast Sandwich
by Susan Feliciano from Oak Ridge, TN
These breakfast sandwiches were a big hit in the Test Kitchen. They have the perfect balance of savory and sweet. In our mind, putting an egg on any sandwich and it’s an instant winner. We love the basic bacon, egg and Swiss cheese flavor combination. Dipping the sandwich into syrup was so good and created a sweet/salty flavor profile. The sandwich is just as good without the syrup too. Perfectly crisp on the outside and soft on the inside, the waffle makes a great base for this yummy breakfast sammie. Here’s the recipe.
Easter Rice Pie
by Jessica S. from Peabody, MA
This pie is a wonderful tradition to start making for Easter. The decadent custard is held together with the arborio rice. Not too sweet, no one will ever know there’s rice in it unless you tell them. This pie is rich, fluffy, and very creamy. A pinch of cinnamon is the perfect touch and adds just a bit of flavor. A wonderful holiday dessert! Click here for the recipe.
Easter Knot Cookies
by Lisa Cancilla from Parlin, NJ
Wow, we sure hope the Easter Bunny leaves some of these in our Easter basket! These cookies are not only cute, they’re delicious too. The anise in these lends an Italian feel to the cookies. If you don’t like anise, it can easily be replaced with almond extract. Buttery and rich, these Italian cookies are not overly sweet. The frosting adds just the right amount of sweetness. Tint the frosting a pastel color to give these more of an Easter feeling or even top with sprinkles. Get the recipe here.
Lemon Meringue Slab Pie
by Janice Barlow from Rochester, NY
This slab pie recipe is a delicious way to serve lemon meringue pie to a crowd. Easy to make, a tangy and smooth lemon filling is poured over the flaky and buttery crust. On top is a light and fluffy meringue. The tart lemon flavor is balanced with the sweetness of the sugary meringue. Fresh lemon peel adds a nice zing to these lemon meringue bars. Here’s the recipe.
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