The Latest From KW Woodlands

Easter Recipes


Easter falls on April Fool’s Day this year, but don’t be tricked out of enjoying some delicious food this holiday with your family and loved ones. Try some new recipes, inspired by the following suggestions:

  • Going to an Easter brunch? Bring along this delicious egg casserole to share, courtesy of Two Peas & Their Pod, that can be made the night before in about 20 minutes of prep time – what’s not to love?!
    • 1 lb. bacon, cut into 1/2-inch strips
    • 1 yellow onion, diced
    • 1 red bell pepper, seeds removed and diced
    • 3 cloves garlic, minced
    • 12 large eggs
    • 1 cup milk
    • 3 cups frozen diced potatoes (you don’t have to thaw or cook the potatoes)
    • 2 cups shredded cheddar cheese, divided
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 2 green onions, chopped
      • Heat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray and set aside. Cook bacon until crispy, cool, then chop and set aside. Add onion and red pepper to a skillet and cook over medium heat until tender. Add garlic and cook for 2 minutes, set aside. In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set 3/4 cup of bacon aside and stir in the rest. Season with salt and pepper. Pour the mixture into the prepared baking dish and top with remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.
  • Healthy veggie side dishes aren’t usually a favorite when yummy treats are around, but test out this Parmesan Corn and Zucchini dish and you’ll be pleasantly surprised. Thanks to Yellow Bliss Road for the recipe.
    • 2 tablespoons olive oil
    • ½ small onion, diced (about 1/2 cup)
    • 2 teaspoons minced garlic
    • 2 medium zucchinis, diced
    • 1 yellow squash, diced (can sub 2 additional zucchinis)
    • 1 15-ounce can corn kernels, drained
    • 1 teaspoon Italian seasoning
    • Kosher salt and freshly ground black pepper, to taste
    • 1/2 a small lemon
    • 2 tablespoons chopped fresh Parsley
    • 2 tablespoons freshly grated Parmesan
      • Add olive oil to a large skillet oven medium-high heat. Add onions and cook until soft, about 3-4 minutes. Stir in garlic and Italian seasoning and cook until fragrant; about 1 minute. Add zucchini, corn to the skillet and cook, stirring occasionally, until zucchini is tender; about 3-4 minutes. Squeeze lemon juice over the vegetable and season with salt and pepper. Sprinkle with fresh grated Parmesan cheese and garnish with fresh chopped parsley. Serve immediately.
  • Dessert lovers will rejoice in this super-easy Mixed Berry Cobbler recipe from Bake or Break. Serves four to five, so you might need to double or triple this recipe for larger groups.
    • 3 cups assorted berries
    • 1/2 tablespoon lemon juice
    • 1 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 3/4 cup packed light brown sugar
    • 1 teaspoon vanilla extract
      • Preheat oven to 375°F. Grease a 9”x 6” rectangular or 8” round baking dish.
      • Place the berries in prepared pan. Drizzle with the lemon juice.
      • Whisk together the flour, baking powder, and salt. Set aside.
      • In a medium bowl, beat the butter, brown sugar, and vanilla until well-blended. Mix in the dry ingredients until mixture resembles crumbs. Drop the dough evenly on top of berries.
      • Bake for 30 minutes, or until the top is lightly browned and fruit is bubbly.