Easter is almost here. This year we celebrate the holiday on Sunday, April 5. It is a day that symbolizes hope, renewal and promise. We look forward to Easter to celebrate the resurrection of Jesus Christ and to attend a special church service. Many times the holiday gives us the opportunity to have family gatherings, decorated Easter eggs, have Easter egg hunts and enjoy beautiful Easter lily bouquets and arrangements. I hope that you all have a great day.

Waldorf Salad

Waldorf Salad is a very colorful salad with the red apples and grapes. If you would like to change things up, you could have green and red apples. It is recommended to toast the walnuts because of the juice of the grapes, apples and mayonnaise. This recipe would make a great salad for Easter dinner.

Ingredients

2 cups diced red apples (skin left on)

1 cup seedless red grapes, halved

1 cup sliced celery

*1 cup toasted walnuts, chopped

1 cup mayonnaise

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Instructions

In a large bowl, combine the diced apples and halved grapes. Add the sliced celery and chopped toasted walnuts to the bowl. In a small bowl, whisk together mayonnaise, lemon juice, salt and pepper to create the dressing. Pour dressing over the apple mixture and gently toss until all ingredients are coated. Let salad chill in the refrigerator for 30 minutes before serving.

*If you do not find toasted walnuts in the store, simply place the walnut pieces on a cookie sheet and bake for 10 to 15 minutes in a 350-degree oven. Also, if you want a lighter version of the salad, Greek yogurt may be substituted for the mayonnaise.

Chicken Deluxe Casserole

If you are short on time, this recipe will work well for you. It comes together pretty quickly. Chicken Deluxe Casserole is a great dish to make for all of your “chicken-loving” family. I like to use Swiss cheese rather than the mozzarella in this recipe. One nice thing about making a casserole is that it is easy to make any of those little changes or additions that you want.

Ingredients

5 chicken breasts

1 8-ounce package shredded mozzarella cheese

2 cans cream of chicken soup

1/4 cup milk

2 cups herb stuffing mix (such as Pepperidge Farm brand)

1/2 cup margarine, melted

Instructions

Cut chicken into pieces and arrange in the bottom of a 9-by-13-inch pan so that pieces are touching. Sprinkle mozzarella cheese on top of the chicken pieces. Mix each can of soup with milk to thin and pour over the cheese. Sprinkle stuffing mix over everything. Drizzle melted margarine over the stuffing mix. Bake for 1 1/2 to 2 hours at 300 degrees. May be prepared a day ahead and kept refrigerated until ready to bake.

Classic Buttery Deviled Eggs

Easter would not be the same without deviled eggs as it is a tradition for many. This recipe changes things up a bit with the room temperature soft butter in the recipe. Adding this ingredient helps to prevent a runny filling, helps the eggs to hold their shape and adds a richer, flavorful texture.

Ingredients

12 large hard-boiled eggs

1/4 cup mayonnaise

1 to 2 tablespoons softened butter

*2 teaspoons Dijon mustard

2 teaspoons yellow mustard

2 teaspoons sweet pickle juice

1/8 teaspoon salt

1/8 teaspoon pepper

Paprika (for garnish)

Instructions

Prepare eggs, which have been boiled, cooled and peeled. Place on a separate plate. Cut eggs in half, remove yolks and put in a separate bowl. Mash yolks with a fork. Mix in 1 to 2 tablespoons of room temperature butter, mayo, mustards and juice until the mixture is creamy. Season with salt and pepper. Fill the egg yolks and sprinkle with paprika or top with chives or bacon.

*If you do not like the flavor of Dijon mustard, you could use spicy brown or honey mustard.

Pistachio Dessert

This is a delicious and pretty green Easter dessert. The contrast of cracker crust with the ice cream, pudding, and candy bar crumbles make it a treat. Be sure to set out the ice cream ahead of time so that it softens, which will make it easier to mix.

Ingredients

45 Ritz crackers, crushed

1 1/2 sticks margarine

*2 packages instant pistachio pudding

1 1/2 cups milk

1 quart soft vanilla ice cream (4 cups)

*8 to 10 ounces whipped topping

2 Heath candy bars, crushed

Instructions

Melt margarine and mix with cracker crumbs. Pat into a 9-by-13-inch pan and bake for 10 minutes at 350 degrees. Mix pudding and cold milk and fold in ice cream. Spread over baked crust. Top with whipped topping and crushed Heath bars. *Light versions of both the pudding and whipped topping may be used.

Happy Easter and Happy Cookin’!

Loretta Krahling is a columnist with over 39 years of newspaper experience. If you have a favorite recipe to share or if you have any questions, email Loretta at krahling93@gmail.com.