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Easter Recipes

Looking for a last minute Easter recipe? Amanda, our Product Manager, is just as passionate about cooking as she is candles. We asked her to share a few recipes from her personal collection.


Lemon Pancakes: “Perfect for Easter Brunch”


1/2 cup Greek Yogurt

1/2 cup Freshly-Squeezed Lemon Juice

1 tbsp Butter, Melted

1 Egg

1 Cup of Self-Rising Flour

2 tbsp Sugar

1 tbsp Lemon Zest

Powdered Sugar (to sprinkle on top)

Method: Beat the yogurt, butter and eggs in a bowl. Add the lemon juice and 1/2 the lemon zest. Stir in slowly to prevent curdling. Add the flour and sugar, stir slowly. Preheat a non-stick pan. When the pan is hot, pour silver-dollar sized pancakes. Watch for small bubbles to form on the surface. Cook for 3-4 minutes per side. Garnish with powdered sugar and lemon zest.


Black Bean Salad: Add to your lunch menu”


1/4 cup Smoked Tomato Vinaigrette

1 can (15 oz) No-Salt-Added Black Beans, Rinsed and Drained

1 tsp Ground Cumin

2 cup Fresh Corn Kernels (about 2 large ears)

2 oz Smoked Mozzarella, Diced

1 pint Cherry Tomatoes, Quartered

3/4 cup Coarsely Chopped Avocado

1/2 cup Finely Chopped Red Onion

1/4 cup Chopped Fresh Cilantro

Method: In a large bowl, combine vinaigrette, beans, cumin, salt and pepper to taste, set aside. Heat a nonstick skillet over medium-high heat. Add corn and pan-roast, stirring occasionally until lightly browned, about 4 minutes. Remove from heat and let cool. Stir corn and remaining ingredients into black bean mixture and toss together. Chill until ready to serve. Divide evenly into four salad bowls. Makes four servings. Tip: If you use frozen corn kernels, make sure they’re thawed and dry so they don’t stick to the pan.


Berry-Topped Cupcakes: “A light & fresh dessert”


1 pkg. (2 layer size) White Cake Mix

1 cup Fat Free Milk

1 pkg. (4 serving size) Jell-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1 tub (8 oz) Cool Whip Lite Whipped Topping, thaw

24 Small Strawberries, stems removed, each cut into 5 slices

1/2 cup Blueberries

Method: Prepare cake batter as directed on package for reduced fat cupcakes. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package. Cool 10 minutes, remove from pans to wire racks. Cool completely. Pour milk into a large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Glently stir in whipped topping. Spread tops of cupcakes with pudding mixture. Arrange 5 of the strawberry slices on top of each cupcake to resemble a star. Fill centers of stars with blueberries. Store in refrigerator. Makes 24 servings, 1 cupcake each.


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