Quick and easy recipes for Easter

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GREENSBORO, N.C. -- Easter is this Sunday and that means it's time for a family meal.

Meredith Williams with Pepper Moon Catering shows us how to make a great meal for the family.

Parmesan Crusted Asparagus


  • 2 (1/2-in thick), asparagus, trimmed
  • Salt and pepper
  • 1-1/2 c parmesan cheese, shredded
  • ¾ c panko
  • 1 T unsalted butter, melted, cooled
  • Pinch of cayenne
  • 2 large egg whites
  • 1 t honey


  1. Preheat oven to 450°. Use middle rack.
  2. Line baking sheet with aluminum foil and spray generously with pan spray.
  3. Poke holes up and down stalks of asparagus.
  4. Toss asparagus with ½ t salt and let stand for 30 minutes on paper towel lined baking sheet.
  5. Combine 1 c parmesan, panko, butter, ¼ t salt, 1/8 t pepper, pinch cayenne in bowl.
  6. Transfer half of panko mix to shallow dish and reserve remaining mixture.
  7. In a mixer, whip egg whites and honey on medium low speed until foamy. This will take approximately 1 minute.
  8. Increase speed to medium high and whip until stiff peaks form. This will take approximately 2-3 minutes.
  9. Refill dish with balance of panko mix and repeat with rest of asparagus.
  10. Bake asparagus until beginning to brown, approx. 6-8 minutes.
  11. Sprinkle with remaining ¼ c parmesan and put back in oven until parmesan is melted and bread crumbs are golden brown, 6 – 8 more minutes.
  12. Serve immediately.

4 – 6 servings

Carrot Cake Trifle

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  • Your favorite carrot cake
  • 8 ounces cream cheese, softened
  • ¾ cup butter, softened
  • 1 c heavy whipping cream
  • 3.5 cups and 1 T confectioner’s sugar
  • 1 T and 1 t vanilla
  • 1 cup chopped walnuts


  1. Chill mixing bowl and whisk for making whipped cream.
  2. Cube your carrot cake into small cubes, 1”X1” or less. May even crumble cake if you prefer.
  3. In a mixer prepare the whipped cream by mixing the heavy whipping cream, 1 T confectioner’s sugar (may include more if you like whipped cream more sweet), and 1  t vanilla.  Whip until stiff peaks form.   May also choose to use Cool Whip if you prefer.
  4. In a mixer, mix the butter and cream cheese, until light and fluffy.
  5. Add powdered sugar, ½ cup at a time, until mixed.
  6. Add vanilla and beat on medium speed for about 3 minutes.
  7. Fold in whipped cream until mixed in.
  8. For best presentation use a straight-sided glass dish on a pedestal (a trifle bowl).
  9. Place a layer of cake on the bottom of the dish, then a layer of the cream cheese mix, then sprinkle some walnuts on top. Then repeat layers. You want to end with a layer of the cream cheese mix on top with chopped walnuts as garnish.

George's Creamed Corn


  • 2 10-ounce packages frozen corn kernels, thawed
  • 1 c heavy cream
  • 1 t salt
  • 2 T sugar
  • ¼ t black pepper
  • 2 T butter
  • 1 c whole milk
  • 2 T all-purpose flour
  • ¼ c freshly-grated parmesan cheese (freshly-grated is important!)


  1. In skillet over medium heat, combine corn, cream, salt, sugar, pepper, and butter.
  2. Whisk milk and flour and stir into corn mixture slowly.
  3. Cook over medium heat, stirring constantly, until mixture thickens and corn is fully cooked.
  4. Remove from heat.
  5. Add parmesan, stirring, until melted through.

8 servings.

Jane's Asparagus Pea Casserole 


  • 2 cans whole stalk Asparagus
  • 2 cans Leseur Early Peas
  • 1 c. Cheddar (may use more)
  • 2 cups crumbled saltines
  • 2 cans cream of mushroom soup
  • 2 cans H2O (use juice from veggies first)


  1. Preheat oven to 350°.
  2. In 13X9 Pyrex dish, lay asparagus in bottom of pan.
  3. Add ½ saltines and cheese.
  4. Mix soup with water/juice and stir to loosely mix.
  5. Next layer of peas.
  6. Cover with rest of saltines and top with rest of cheese.
  7. Cook at 350 degrees for 20 minutes.

"Empty Tomb" Rolls/ "Resurrection" Rolls 

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  • 1 10-ounce package refrigerated crescent roll dough
  • ¼ c sugar
  • 1 T cinnamon
  • 8 large marshmallows
  • ¼ c butter, melted


  1. Preheat oven to 375°.
  2. Spray muffin pans (not mini) with non-stick cooking spray.
  3. Separate rolls into 8 triangles.
  4. Combine sugar and cinnamon in small bowl.
  5. Dip marshmallow in butter, then roll in cinnamon sugar and place on triangle dough.
  6. Pinch dough around marshmallow, sealing edges. Very important to seal very well.
  7. Dip the tops of the dough into butter and then into cinnamon sugar.
  8. Place roll sugar side up in the prepared muffin cup.
  9. Bake for 13 – 15 minutes. Best eaten warm.

To share the Easter story while making: 

  • Jesus is the marshmallow.
  • After he died on the cross he was wrapped in linen (linen is the butter and cinnamon sugar).
  • Jesus was put in the tomb (the crescent roll dough)
  • On the 3rd day Jesus rose and was not found in the tomb (open cooked roll to find no marshmallow).

Makes 8 rolls.

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