Celebrating Easter!

Greek Orthodox Easter Meal
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Greek Orthodox Easter Meal

Ingredients for Lamb

  • 2 racks of lamb, 1 ½ to 1 ¾ pounds (7 to 8 chops)
  • 4 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • Freshly squeezed juice from 1/2 lemon
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped fresh rosemary
  • 6 small mint sprigs, for garnish

Ingredients for Mint Syrup

  • 1 cup white wine vinegar
  • 6 tablespoons sugar
  • ½ cup fresh mint leaves

Ingredients for White Bean Puree

  • 2 cups fresh white beans, or 2 (15-ounce) cans of white beans, drained and rinsed
  • ¾ teaspoon kosher salt plus more for sprinkling
  • Cracked pepper
  • 1 scallion, chopped
  • 3 tablespoons fresh lemon juice
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • 2 sprigs fresh thyme, leaves pulled off fresh 5 basil leaves

Ingredients for Red Potatoes with Clarified Butter, Onions & Rosemary

  • 12 small red potatoes
  • 1/3 cup clarified butter
  • 1-tablespoon fresh rosemary, chopped, or 1 tablespoon dried
  • pull about 1 teaspoon of the leaves off to sprinkle over the potatoes while they cook, and save the rest for garnish6 sprigs fresh thyme;
  • 1-teaspoon kosher salt
  • 1-teaspoon cracked pepper
  • 1-medium onion, sliced thin
  • 2-tablespoon chopped Italian parsley

Ingredients for the Melitzanosalata Eggplant Dip

  • 2 1/2 to 3 pounds eggplant (2 to 3 medium eggplant)
  • 1/2 cup chopped yellow onion
  • 2 to 3 cloves garlic (to taste), chopped
  • 2 to 3 tablespoons freshly squeezed lemon juice (1 lemon)
  • 1 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 6 Kalamata olives, pitted
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 3 tablespoons finely chopped fresh Italian flat-leaf parsley
  • 1/4 cup brine-packed Greek feta, crumbled small (optional)


1) Make the syrup ahead of time, or even the day before. In a saucepan over medium heat, bring the vinegar and sugar to a simmer, cooking until the mixture has the consistency of syrup, 8 to 10 minutes. Continue to cook, reducing by half. Remove the pan from the heat, and let cool for 10 minutes. Add the mint and mix. Cover with plastic wrap and cool for about 1 hour. Store in an airtight container in the pantry, and serve at room temperature.

2) Preheat the oven to 450°F.

3) Place the ribs bone side down in a roasting pan. Place 2 tablespoons of the Dijon mustard on each rack of lamb, and rub all over the top with the back of a spoon. Over each rack, sprinkle ½ teaspoon of the garlic powder and drizzle 1 tablespoon of the soy sauce. Divide the thyme over the two racks. Drizzle 1 tablespoon of the olive oil over each rack, and crack plenty of pepper over both.

4) Bake the lamb for 18 to 25 minutes.

5) Turn on the broiler. Place the lamb in the broiler 4 inches from the heat source, and broil for 2 to 3 minutes, until the top is golden and bubbly. Keep an eye out so it doesn’t burn. Transfer the lamb to a cutting board. Cover lightly with foil, and let rest for 5 to 6 minutes.

6) Slice the racks into chops by cutting between the bones. Place on a platter, or serve 2 to 3 chops per plate, with the mint syrup on the side. Garnish with a sprig of mint.


1) Soak the fresh beans overnight, or for a quick soak bring the beans to a boil, covering the beans by 4 inches. Turn off the heat and let sit for an hour. Drain and rinse under cool water. Pour the beans back into a stockpot.

2) Fill a large stockpot with cool water, covering the beans by 4 inches. Do not add salt to the water as this will make the beans tough. Bring to boil. Turn the heat down to a gentle boil, cover, and cook until the beans are tender, usually 90 minutes for soaked beans (2 hours of more for beans that haven’t been soaked). Taste test to see if the beans are tender. If they’re not yet tender, cook until they are, checking every 15 minutes. Be careful to not overcook, or the beans will fall apart. If the beans have soaked up so much water while cooking that they’re no longer covered by at least 4 inches of water, add more water.

3) Place the beans, ¾ teaspoon salt (1/2 teaspoon salt if using canned beans), pepper to taste, scallion, and lemon juice in a food processor. Start to slowly add the oil, and process until smooth. Adjust the seasoning adding more salt if necessary.

4) To serve the lamb, slice in between the ribs to separate the chops. Place 1/4 cup of the bean puree on the middle of a dinner plate and spread into a circle. Place three lamb chops thick side down in the puree to help them stand together.


1) Rinse and cut the potatoes in half. Dry well with paper towels.

2) Heat a skillet until really hot. Add the clarified butter. When the butter starts to sizzle, add the potatoes, rosemary, thyme, salt, and pepper. Give the skillet a good shake. Cover and reduce heat to medium-low.

3) After 10 minutes, or when the bottoms start to turn golden, flip the potatoes over using a metal spatula. Add the onion, and mix. Cover and cook until the potatoes are soft in the middle and have turned a beautiful golden color and the onions have caramelized, about 30 minutes.

4) Transfer to a serving dish, and add more salt if necessary. Sprinkle chopped parsley over the potatoes and garnish with a few sprigs of fresh thyme.


1 stick (8 ounces) unsalted butter

In a small saucepan over low heat, melt the butter; allow the butter to remain undisturbed while melting. When all the butter has melted, carefully remove the foam that forms on top. Pour the clear buttery liquid in a bowl. Be careful not to let the whey at the bottom get into the bowl. Discard the foam and whey. Leftovers can be stored in the refrigerator for up to 3 weeks.


1) Preheat oven to 425 degrees. Line a sheet pan with aluminum foil or unbleached parchment paper.


2) Prick the eggplant with a fork in a few places all around to allow steam to escape while cooking. Put the eggplant on the lined sheet pan, and bake for 40 to 45 minutes, or until very tender. Remove from oven, and place the hot eggplant on a large plate lined with paper towels to cool and drain.

3) When cool enough to handle, remove the stems and slice each eggplant in half. Peel the eggplant, and use a spoon to scrape any remaining pulp from the skins. Discard the skins, and scrape away as many seeds as possible from the pulp. Transfer the pulp to the bowl of a food processor or high-performance blender. Add the onion, garlic, lemon juice, salt, pepper, and olives. Blend together until just combined. Then, with the motor running, slowly drizzle the olive oil into the mixture, blending until it resembles cream of wheat or hummus. Eggplant tends to have a naturally creamy consistency, so you may not need to add all the olive oil. Alternatively, if you wish to have a looser consistency, you may add more oil, 1 tablespoon at a time, to reach the desired consistency.

4) Transfer the eggplant mixture to a large bowl, and fold in the parsley. Cover and refrigerate for 2 hours or up to a full day, so that the flavors can come together. Just before serving, sprinkle the crumbled feta cheese, if using, on top as a garnish. Serve with oven-warmed or grilled pita bread or a selection of fresh vegetables for dipping. You can replace the feta cheese with vegan cheese, too!

Traditional Greek Orthodox Easter Meal - Home & Family

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Fresh Salmon Gefilte Fish Loaf with Arugula, Avocado and Mango Slaw
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Fresh Salmon Gefilte Fish Loaf with Arugula, Avocado and Mango Slaw

Ingredients for the Fish Loaf

  • 1 roll (22 ounce/625g) frozen gefilte fish loaf
  • 2 teaspoons oil for greasing pan

Ingredients for the Slaw

  • 1/2 cup (120ml) mayonnaise
  • 3 tablespoons (45ml) fresh orange juice (from 1 orange)
  • 4 teaspoons honey
  • 1 clove garlic, crushed
  • 1/4 teaspoon ground ginger
  • 1/2 red onion, finely chopped (about 1/2 cup/80g)
  • Salt and black pepper
  • 1/2 head green cabbage, cut in half and thinly sliced (about 2 cups/140g)
  • 5 ounces (140g) arugula leaves
  • 3 scallions, thinly sliced
  • 1 ripe mango, cut into 3/4-inch (2-cm) cubes
  • 1/3 cup (45g) dried cranberries
  • 1 avocado, cut into 3/4-inch (2-cm) cubes


1) Place the frozen gefilte fish loaf in the fridge and let thaw overnight or let sit at room temperature for 2 hours until completely thawed.

2) Preheat oven to 325°F (160°C).

3) Pour 1 teaspoon of oil into the loaf pan and rub it all around the bottom and sides of the pan. Line with parchment paper, pressing it against the sides and into the corners. Add another teaspoon of oil and rub all around to coat the top and sides.

4) Divide the thawed loaf between two bowls. Use a silicone spatula to break up the fish until it can be stirred. If your piece of salmon is thicker at one end than the other, trim off some of the top of the thicker end and place it on top of the thinner end. Spread half the gefilte fish into the bottom of the pan to cover. Place the fresh salmon on top, pressing it gently into the layer of gefilte fish. Use the spatula to scoop up and spread the remaining gefilte fish to cover the top and sides of the salmon.

5) Cover the pan tightly with aluminum foil and bake the fish loaf for 45 minutes. Let cool and then chill overnight in the fridge. When ready to serve, remove the foil and lift the parchment and loaf out of the pan and onto a cutting board. Cut into 1-inch-thick (2.5-cm) slices.


1) In a medium bowl, whisk the mayonnaise, orange juice, honey, garlic, ginger, and red onion. Add salt and black pepper to taste.

2) In a large bowl, combine the cabbage, arugula, scallions, mango, and cranberries. Add the dressing and and toss.

3) Just before serving, add the avocado. Serve the slaw next to the plated fish slices or in a separate bowl.

Fresh Salmon Gefilte Fish Loaf - Home & Family

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DIY Yarn Decor Eggs with Candy
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DIY Yarn Decor Eggs with Candy


  • 12cm balloons
  • Easter candy
  • Fabric stiffener
  • Water
  • Spoon
  • Different colors of yarn
  • Plastic cup
  • Medium Bowl


1: Take the balloon and open up the opening of the balloon with your fingers enough to shove in a few pieces of candy. 

2. Then blow up the balloon and tie when you get to the size you like. You may have to adjust the shape a bit so it looks more like an egg.

3: Take a 1/2 cup of fabric stiffener and 3/4 cup of water and stir in a medium size bowl to water down the stiffener

4: Take your candy filled balloon and dip it in the stiffener solution making sure the whole balloon gets saturated.

Paige Hemmis and Tanya Memme Team Up - Home & Family

Get the Directions for how to make your own Easter Bunny Door >>

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Get more great recipes and crafts by visiting us on Pinterest at and follow "Home & Family" on Twitter @homeandfamilytv and Facebook. Plus, check out our YouTube channel for backstage videos.

DIY Curious Bunny Pots
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DIY Curious Bunny Pots


  • Flower pot
  • Newspaper
  • Green crinkle paper
  • Fake flowers
  • Candy or fake mini Easter eggs
  • Styrofoam ball
  • Fuzzy yarn
  • 1 Pom Pom for tail
  • Felt (pink for toes and another color to match fur)
  • Scissors
  • Glue gun


  1. Place newspaper in the flower pot until it is 3/4 of the way full and top off with green crinkle paper. Set aside.
  2. Place dabs of glue on the styrofoam ball then wrap the ball in the yarn until the entire ball is covered. Be careful when using the glue gun because the glue is very hot, Use the glue gun to secure the yarn in places.
  3. Take the fuzzy ball and glue it to the inside side edge of the flower pot sitting just on top of the green layer of crinkle paper.
  4. Take the white felt and cut out two bunny foot print shapes (kind of like an egg shape. See photo)
  5. Then take the pink felt and cut out 8 tiny raindrop shapes for the toes. Glue 4 toes on each paw.
  6. Take the flower pot with the fuzzy ball in it and glue on the tail and the two paws, add flowers and eggs.


  • The yarn is very important. Regular yarn doesn't really work. I tried a feather boa which didn't work well either. I found the fuzzy yarn works amazingly well!
  • You can also make them with baskets or wooden crates instead of clay pots.
  • These can be stored away for Easters to come.
  • You can paint the clay pots any color.
  • You can make your bunnies different colors and use different kinds of flowers. I liked the look of wild flowers since it reminds me of my childhood.
  • These can be made in a variety of sizes.
  • I like the idea of using candy eggs or the wrapped chocolate eggs. It's a fun way to display chocolate Easter treats around the house leading up to Easter!

DIY Curious Bunny Pots - Home & Family

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DIY Plaster Egg
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DIY Plaster Egg


  • Balloons
  • Plaster wrap
  • Easter or spring ephemera
  • Paint
  • Poster board
  • Ribbon


- Blow up balloon
- Fill pan or shallow bucket with water
- Cut plaster wrap into pieces
- Dip plaster wrap into water and lay onto balloon
- Leave tie to balloon exposed
- Continue to lay pieces on balloon smoothing with fingers until balloon is covered
- Add 2 more layers
- Add a third layer of decorative shapes
- Let dry, half way through drying you can cut knot of balloon to help speed drying
- Once dry, use utility knife to cut opening in front of egg shape, remove balloon
- Spray mount ephemera to poster board
- Cut out desired images
- Paint inside of eggs if desired
- Thread ribbon through former knot hole in top of egg, tie a knot in ribbon inside of egg to hold in place
- Place ephemera inside using tabs of paper and glue to hold into place
- Hang


- Work in a cool place to extend working time of plaster
- Use hairdryer to quicken drying time if desired
- Greeting cards and wrapping paper are a good source for ephemera
- Also try placing eggs on pillar holders to create a centerpiece
- Add battery operated tea-lights to the interior for added magic.

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Do It Yourself Plaster Egg - Home & Family

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DIY Living Easter Basket
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DIY Living Easter Basket


  • Basket; lined or unlined
  • Plastic bag; if you can't find a lined basket you can line with with a plastic bag and secure it into the basket with a glue gun
  • Potting soil
  • Spray bottle
  • Wheatgrass seeds


  1. Place wheatgrass seeds in a bowl and cover with water
  2. Allow to soak 8 hours or overnight
  3. Use a basket fitted with a plastic liner (You should be able to find these at a gardening store or craft store) OR line the basket with a plastic bag by gluing it in with a glue gun
  4. Fill the lined basket with moistened potting soil (use a spray bottle to moisten)
  5. Drain the wheat grass seeds and spread evenly over the grass
  6. Cover with plastic wrap and set in a place that will get good sunlight
  7. Allow to soak for 8 hours or overnight
  8. Make sure you fill basket with moist potting soil
  9. Spray 3 times a day for the first day
  10. Spray each day... it’s important to keep the seeds moist
  11. Once the seeds start sprouting you can remove the plastic wrap
  12. Spray every other day and watch the grass grow!
  13. You can tell if you are watering too much if the basket becomes heavy… if it is light then it needs to be watered
  14. The grass will need to be trimmed after about 5-7 days depending on how long you would like it to be
  15. The grass should last a few weeks if watered and trimmed properly

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Cristina's DIY Easter Mantel Centerpiece
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Cristina's DIY Easter Mantel Centerpiece


  • Plastic Eggs
  • Mod Podge
  • Paint brushes
  • Glue
  • Fabric
  • Scissors


  1. Roll fabric and cut little pieces (cut at an angle so you get tiny pieces)
  2. Brush on mod Podge on fat side of egg first (brush mod Podge over fabric)
  3. Continue same process throughout entire egg
  4. Let dry for 1 hour
  5. Glue sides of egg and attach ribbon
  6. Hang on tree branches in vase

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Click here to get your copy of Cristina Ferrare's cookbook, "Big Bowl of Love." Get additional recipes from Cristina at

Get more great recipes and crafts by visiting us on Pinterest at and follow "Home & Family" on Twitter @homeandfamilytv and Facebook. Plus, check out our YouTube channel for backstage videos.

 DIY Sleepy Time Easter Bunny
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DIY Sleepy Time Easter Bunny


  • Stuffed bunny
  • Rice
  • Dried lavender
  • Essential Lavender oil
  • Needle
  • Thread


  1. Cut a little bit of the stitching, 3 inches. Pull out all of the synthetic stuffing, including the packet of micro-beads they use to keep it fresh
  2. Re-stuff with rice or buckwheat hulls-it’s lighter and easier to stuff (If you can’t find them everyone can find rice.)
  3. Mix rice with dried lavender, how much depends on size of animal.
  4. Combine 1 cup dried lavender, 15 drops lavender essential oil and 3 cups rice. Mix it up in a bowl.
  5. Use a funnel and fill the bunny with rice mixture, stitch it back up and then you’re done.
DIY Sleepy Time Easter Bunny - Home & Family

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Cristina Crafts: Decorative Easter Baskets
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Cristina Crafts: Decorative Easter Baskets

For Easter Baskets you need...

Brown and White Hard Boiled Eggs
Stickers (we used Martha Stewart ones)
  1. Put moss in basket.
  2. Wrap ribbon around the handle of the basket and tie bows on both ends.
  3. Put white and brown eggs in basket.
  4. Customize your eggs using the stickers.

Golden Egg Baskets you need...

Gold ribbon
Brown Hard Boiled Eggs
24K Egg Dye

Tip: Use Brown Eggs with the 24K dye. It holds the color better.

  1. Put moss in basket.
  2. Tie ribbon in a bow at the base of the handle.
  3. Dye the hard boiled brown eggs according to pkg directions.
  4. Place eggs in basket. You can either leave them plain or customize them further with stickers.

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Ken Wingard’s Easter Tablescape
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Ken Wingard’s Easter Tablescape


  • Burlap
  • Books
  • Paper labels
  • Scissors
  • Hot glue gun
  • Dinner plate
  • Candle stick
  • Cloche (glass bell for covering)
  • Terra cotta pots
  • Paint – base (blue) and white (top coat)
  • Sandpaper
  • Wicker baskets and bins (2 each)
  • Grass seeds
  • Soil
  • Hollowed out eggshells


  1. Create Risers Cover books with burlap, create cute book labels cut from paper.
  2. Build Bell Jar On A Stand Attach a dinner plate to a candlestick with hot glue and place cloche on top.
  3. White Wash Terra Cotta Pots Paint pots with base color (blue), let dry, paint top coat (white), let dry, sand through to create aging.
  4. Place Baskets Into Groups 2 baskets and 2 bins - aprox 6" and 10" diameter for each.
  5. Plant Eggshells With Grass Seeds For Place Settings Hollow out eggs add soil and seeds.
  6. Balls Of Moss Using one Styrofoam ball, we spray glue around it, wrap moss around entirety of the sphere, and then tie with a string to hold it all together.
  7. Plaster Eggs Take a raw egg, poke a hole in it, and blow it out. Then fill it with plaster using a squeeze tube and a funnel. Let dry and paint!

Ken's Additions:
• Planted Ferns in White Wash Pots
• Wisteria Arrangements • Added Daffodils • Burlap Tablerunner For more, visit Ken Wingard at and follow him on Twitter @KennethWingard.

Cristina Cooks: Easter Ham
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Cristina Cooks: Easter Ham


  • 1 16-pound whole bone-in smoked ham
  • 2 cups (packed) dark brown sugar
  • ½ cup Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 3 cups coarse fresh breadcrumbs made from six ½-inch-thick slices rustic white bread
  • 3 cups Madeira


  1. Arrange a rack on lowest level of oven; pre-heat to 300°. Without trimming fat, remove outer rind from most of ham, leaving a band around end of shank bone. Spacing cuts ¾" apart to make a diamond pattern, score fat on top of ham crosswise and then lengthwise on a diagonal (do not cut into meat). Place ham in a large roasting pan. Pour 3 cups water into pan and roast ham for 2 hours.
  2. Meanwhile, stir brown sugar and mustard in a medium bowl until a thick paste forms; set aside. Heat oil in a large skillet over medium heat. Add breadcrumbs; toast, stirring often, until very crispy, 5–7 minutes. Set aside.
  3. Remove ham from oven; increase temperature to 350°. Spread half of sugar-mustard paste over scored top of ham. Bake until an instant-read thermometer inserted into thickest part of ham registers 145°, about 1 hour. If pan juices have dried out, add 1 cup water to pan.
  4. Remove ham from oven; increase temperature to 400°. Spread remaining sugar-mustard paste over ham and pack breadcrumbs all over top.
  5. Bake ham until crumbs are deep golden brown and crisp, 12–15 minutes. Transfer ham to a serving platter; let rest for 20 minutes before carving.
  6. Line a fine-mesh sieve with cheesecloth. Set sieve over a medium pitcher or gravy boat. Spoon off fat from surface of juices in pan; discard. Add Madeira to pan. Place roasting pan over medium-high heat and simmer liquids briskly, scraping up browned bits, until sauce thickens and is reduced to 2 cups, about 15 minutes. Strain sauce through prepared sieve, pressing on solids; discard solids.
  7. Carve ham. Serve sauce alongside.
Cristina Cooks Easter Ham

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Katie Cazorla's Easter Egg and "PEEP" Nails
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Katie Cazorla's Easter Egg and "PEEP" Nails


  • Pastel polish
  • Pinking shears
  • Painter's tape
  • Nail foil
  • Nail dotter
  • Crystals

Directions for Easter Egg Nails:

  1. Paint a pastel base.
  2. Cure/dry.
  3. Use pinking sheers to cut painters tape.
  4. Use nail foil and a dotter to achieve the egg decor.
  5. To make your egg more Fabergé, add crystal accents where the dots are.


  • Yellow polish
  • 3D coating
  • Black polish
  • Fine decorating brush

Directions for "PEEP" Nails:

  1. File the nails to an almond shape.
  2. Paint yellow.
  3. Dip in 3D coating.
  4. Cure/dry.
  5. Dot two eyes.

To learn more about Kate Cazorla, visit her at and follow her on Twitter @thepaintednail.

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Creative Easter Baskets with Dian Thomas
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Creative Easter Baskets with Dian Thomas


  • Spray Paint (any color)
  • 1 roll bathroom tissue for each basket
  • Magic Markers (to draw faces)
  • Orange construction paper (duck and chick)
  • Pink construction paper (bunny)
  • 1 (1-1/2') pom-pom (bunny tail)
  • White acrylic paint
  • Sponge to apply paint
  • Miniature flowers, pom-poms, and ribbon
  • Straw hat for the duck
  • Glue Gun
  • Easter grass and candies
  1. Spray toilet paper rolls desired color.
  2. Draw faces on each roll of tissue. Cut the duck or chick beak and feet from orange construction paper. Cut ears and feet for bunnies from pink construction paper.
  3. Glue ears into bunny by spreading the paper enough to snuggly affix ears in place. Glue beaks and feet in place.
  4. Sponge paint onto feet and ears of bunnies to create the appearance of fur.
  5. Push Easter grass and candies in the tube.
  6. Decorate with small flowers or pom-poms, a tied ribbon at the neck, and a hat for the duck.

Toilet Paper Roll Easter Baskets

For more great ideas from Dian Thomas get her Holiday Fun Year Round book or get in on this 60% off special on Dian’s Library go to

Cristina Ferrare crafts DIY Easter Wreaths
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Cristina Ferrare crafts DIY Easter Wreaths


  • 1 Roll of ¾" Ribbon
  • Foam wreath 12" form
  • Ceramic Rabbit
  • Fake flowers
  • Fake Moss
  • Ribbon for hanging
  • Foam Core
  • Glue gun
  • Craft Glue
  • Flower pins
  • Scissors

Instructions for Easter Wreath:

  1. Bead craft glue onto wreath form.
  2. Pin one of ribbon into wreath form.
  3. Wrap wreath overlapping ribbon along the way.
  4. Pin last end of ribbon into wreath form. You should use the whole roll of ribbon.
  5. A portion of the wreath form should still be exposed.
  6. Cut foam board into rectangle to the size of the base of your rabbit.
  7. Find center of unwrapped wreath form and hot glue foam board rectangle to wreath form.
  8. Clip fake flower stem to size, arrange on bottom wrung of wreath form by stabbing end of stem into foam form.
  9. For weaker stems that won’t go into wreath form, use wooden flower picks to reinforce stem.
  10. Fill in space around flowers with moss using flower pins.
  11. Use ribbon to create hanger and hang from door, window, etc…
  12. Hot glue ceramic rabbit onto foam form after you have hung the wreath. The door/window the wreath rests against will support the rabbit as the hot glue cools.

Get more great crafts and recipes from Cristina at:

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DIY Easter Candy Scrub with Katie Cazorla
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DIY Easter Candy Scrub with Katie Cazorla

• Combine 1 Cup Sugar, ¼ Cup Powdered Milk, ½ Cup Coconut Oil, 2-3 Drops Vanilla Essential Oil, 2-3 Drops Purple Food Coloring
• Scoop mixture into decorative jar with ice cream scoop. • Top with Sprinkles or Sanding Sugar. • Tie off with festive ribbon. The Powdered Milk keeps the scrub feeling silky. Top the scrub with sprinkles or sanding sugar to keep the look festive and fun.

Easter Candy Scrub and Marbelized Nails

Make sure you keep up with Katie on twitter @thepaintednail.

Ken Wingard's DIY Easter Nest Wreath
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Ken Wingard's DIY Easter Nest Wreath


  • Spanish moss
  • Green moss
  • A few twigs
  • Eggs - real, dyed, plastic, what ever you want
  • Plain Wreath - grapevine, green, or ribbon covered


  1. Take a handful of the Spanish moss and form into a ball. Mold it into a bowl shape.
  2. Spray with spray adhesive and continue working into a nest.
  3. Line with a small bit of green moss using glue to hold it in place.
  4. Add a few twigs and feathers, poking in here and there.
  5. Add real or artificial eggs, held in place with glue.
  6. Attach to wreath using a bent piece of wire.

Easter Nest Wreath with Ken Wingard

For more, visit Ken Wingard at and follow him on Twitter @KennethWingard.

Cristina Makes Carrot Cupcakes for Easter!
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Cristina Makes Carrot Cupcakes for Easter!


  • 12 sugar cones
  • 1 box Chocolate Cake Mix
  • Buttercream Icing (homemade or store bought)
  • Orange food coloring
  • 2 packs Orange Candy Melts
  • 2 jars Orange sprinkles
  • Green edible candy grass
  • Ground nuts, chocolate chips, or crunch
  • Uncooked beans to use as support in glass baking dish.

1. Pre-heat oven to 350
2. Pour uncooked beans into glass baking dish 3. Heat beans in oven until warm about 5 min. 4. Stand up sugar cones in the beans 5. Spoon a little of the crunch (or nuts or chocolate bits) into the bottom of the cones 6. Fill cones 2/3 full with prepared cake batter 7. Bake in oven at 350 for 20 minutes 8. Let cool completely. 9. Melt orange melts in a double boiler 10. Dip the cones in the orange candy and hold over a plate to sprinkle with the orange sprinkles. 11. Set upside down on a plate lined with parchment paper and put in fridge until hardened...about 15 minutes. 12. Mix icing with orange food coloring and pipe onto the top of the cupcakes. 13. Stick edible grass in the top. 14. Stage in terra cotta pots filled with crushed oreos or crushed chocolate wafers to look like dirt. Get more from Cristina at

Caring for and Repurposing Easter Plants
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Caring for and Repurposing Easter Plants

Tulip, daffodil, and calla lily are the most popular during this time. Easter Lily: Bermuda lily. 95% of all sold lilies come from Northern California and Oregon. Most popular is known as "Nellie White".

How Do You Care For These Types Of Plants?
If you are caring for these plants inside the home you keep in pots, keep away from direct heat and drafts (like a furnace). Bright indirect light and only water when soil is dry to the touch.
Lily: To extend the life of the potted lily, cut off the yellow pollen Anther. Always remove or punch holes in the decorative foil around the pot because collecting water could drown the plant.

Daffodil: Or known as Narcissus: Keep the plant in the container/pot until the flowers die off. Keep the soil moist to the touch. Similar care as the Lily. Most bulb care is the same. Loves sunny/partial shared area with well-drained soil whether in a container or in the ground. Blooms from winter to the beginning of summer. As with other bulb plants, feed with a balanced fertilizer or bone meal when season is over.

Tulips: Do best in dry summers and cold winters. New York display is world famous. Place in full or afternoon sun. In warm climates place in a shady spot with morning sun. Loves well drained soil. When blooming is done, place bulbs with pointed side up 8 inches deep in well balanced potting soil or well draining garden soil. Water immediately after planting. Same care as other bulbs.

How To Make Your Own Easter Bunny Door!
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How To Make Your Own Easter Bunny Door!


  • 1 sheet Foam Core
  • 2 Shades of Pink Acrylic Paint
  • X-acto Knife
  • Cloth Rag
  • Fishing Line/Wire
  • Hot Glue Gun
  • Hinges and finials
  • Accessories (optional)


  1. We cut the shape of the door out of black foam core board. Then we scored vertically (where the seams of the wood planks might be), so it could be bent matching the tree trunk curve. Cut grooves into the foam core with an X-acto knife. We used the black foam core so that the grooves automatically create depth once painted.
  2. Then I painted on a thin coat of the darker shade of pink. While still wet I lightly dragged a rag over pulling off paint from the high points. Let that dry. Then apply a thin coat of the lighter shade of pink over the top of the “door.” Let dry completely.
  3. The bunny window frame was cut out of the foam core door. We cut out a black backing that will go underneath the bunny window seamlessly. Then we hot glued the window on the door.
  4. Our “hinges” and “door handle” are wooden finials from a home improvement store. We simply hot glued them on to the door.
  5. To attach the door to the tree you can simply use fishing line or wire. Use the X-acto knife to create a hole at the middle of each side of the door. Secure one side of the door with fishing line or wire, wrap it around the tree, and secure the end of the fishing line on the other side of the door.
  6. Place accouterment around the tree to complete the look. Place a basket of Easter eggs out front of the door. You can make a cobblestone path leading up to the door with half stone that you can find at any craft store, or perhaps there are stones already in your yard! We bought a battery-operated lantern that you can find at any sporting goods store and placed it to the upper left of the door. We attached it to another hinge fixture and secured it to the tree using the same method that we attached the door. Use your imagination and have fun!
  7. Tip: if you do not have a tree to attach the door, you can always set up your Easter Bunny Home to an outer wall of your house, or against a fence.

Easter Bunny Door with Tanya Memme

Visit Tanya Memme at and follow her on Twitter @Tanya_Memme!

Monica Potter's Tie Dye Easter Eggs
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Monica Potter's Tie Dye Easter Eggs


  • Eggs
  • Rubber bands or twine
  • ⅓ cup of white vinegar
  • Silk ties, scarves, blouses, etc. cut into pieces large enough to cover an entire egg
  • White cloth (from old pillowcases or shirts) cut into large pieces to cover an entire egg\
  • Water

Step One:

  1. Start by wrapping your eggs in the pieces of silk material. I discovered while I was dyeing the eggs that one side of the cloth definitely dyes the egg more intensely, but this varies from material to material. My advice is to wrap 2 eggs in the same printed material with one wrapped with the outside of the material touching the egg and the other wrapped with the inside touching the egg so you can ensure that at least one of the eggs is dyed with full saturation.
  2. You want to try and wrap the material as tightly as possible, easing out any wrinkles in the cloth so you don’t get any blank lines or spots in the dye. Secure the material with a twist tie on the side you won’t be displaying (e.g., the bottom or backside of the egg) as this is the area that will have the least dye.
  3. After all the eggs are wrapped in silk, wrap them once again in the pieces of white cotton material. For this step, you can secure the cloth by wrapping twine or rubber bands around the entire egg.
  4. Add the white vinegar to a large pot of water and bring both to a rolling boil. Gently place your eggs into the boiling water and boil them for 30 minutes. (SWAP)
  5. After the eggs are done boiling, scoop them out of the water with a ladle and set them aside for 10 min to cool… unwrap.
Tie Dye Easter Eggs with Monica Potter

Get more crafts and recipes from Monica Potter at

Dean Sheremet's Edible Easter Egg Baskets!
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Dean Sheremet's Edible Easter Egg Baskets!


  • 6 Ounces of Smoked Salmon, cut in half
  • ½ cup of Gruyere Cheese, Grated
  • ½ cup of Heavy Cream
  • ½ cup of Frozen Chopped spinach, thawed and squeezed of excess moisture
  • Fresh Nutmeg
  • 4 Large Organic Eggs
  • Fresh Chives for garnish

Ingredients-Ham and Gruyere

  • 8 Ounces of Spiral cut ham, large dice + 2 ounces for garnish
  • ½ Cup Gruyere Cheese, Grated
  • 4 Large Organic Eggs
  • Fresh Nutmeg
  • Fresh Chives For Garnish
  • 1 Sheet Of Frozen puff pastry


  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry into 4x2 inch rectangles
  2. Butter a cupcake pan and stretch the squares into the pan letting the bottom be thinner than the sides allowing some to overlap on the longer sides.
  3. Using a fork, poke holes in the bottom of the pastry
  5. Salmon - Start with a piece of smoked salmon, then add a pinch of gruyere, 1 Tablespoon of spinach, 1 teaspoon of cream, a touch of grated nutmeg, top with a freshly cracked egg on each- bake about 10-12 minutes just until the white is set and the yolk is still runny. When it is finished cooking top with chive batons and julienne smoked salmon.
  6. Ham & Gruyere - place a tablespoon of Ham at the bottom of the pastry, add a pinch of spinach, top with gruyere cheese and a fresh cracked egg on each- Bake about 10-12 minutes, just until the white is set and the yolk is still runny, garnish with more ham and minced chives.


  • Poking holes in the bottom of the pastry allows the steam to escape so that only the outside will puff up.
  • Using frozen spinach is completely acceptable. It's my go to because it tastes great and it's very economical
  • The baskets can all be made ahead with all ingredients except the egg, wrapped and saved for future use. When your guests come over, crack the eggs into each one and pop them in the oven.
  • For best results, I like to use very thinly sliced smoked salmon.
  • This meal is great for entertaining because it keeps you socializing with your friends, not slaving over a burner.

Keep up with Chef Dean Sheremet on twitter at: @Deansheremet

Cristina Ferrare Creates an Easter Tablescape
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Cristina Ferrare Creates an Easter Tablescape

Egg Bud Vase with Tulip


Flower (tulips work well) Dyed egg (not boiled) Skewer stick Moss Glass tealight holder Gaff tape Nest Bowl for empty yolk Bowl of water Steps
1. Dye the egg
2. Trim flower to about 8 inches tall 3. Hold the egg and with a paring knife, gently tap the top of the egg until you've completely circled the egg. The top of the egg should fall off or you can peel the last piece off 4. Rinse egg top and hollowed egg with water 5. Gently place the flower in the egg and use a skewer stick To push in the moss, completely surrounding the flower and filling the egg with moss so the flower remains secure 6. Fold a piece of gaff tape and insert in the tealight holder which is centered in the nest 7. Place finished flower bud inside the tealight holder and press against tape so it's secure. 8. Place top of egg upside down into the nest 9. Fill with a mini chocolate egg 10. Decorate nest with baby's breath Bunny Ears Napkin Fold

• Cloth napkin
• Ribbon • Baby's breath Steps
1. Take a solid-colored square cloth napkin.
2. Fold napkin in half. 3. Fold napkin in half again, to form a long rectangle. 4. Fold the right and left sides down to meet in the center, forming a point at one end. Should form the shape of a house. 5. Repeat with the opposite corners. 6. Fold the side corners in so they meet in the center, but don't fold exactly straight. Pull up above the center point, and you'll start to see the ears shape up. The napkin will form a kite shape. 7. Gently turn your napkin over. 8. Fold the bottom point up, so that it is roughly 1” above the center of the napkin. 9. Carefully, turn the napkin over again. 10. Roll the left side over, slightly past the center of the napkin. 11. Fold the right side over, tucking the end into the pocket you created on the left side, holding your napkin together. 12. Turn the napkin upright, separating the bottom to form a base. Fluff your bunny’s ears. 13. Cut a piece of ribbon, allowing enough room to tie around the center of the napkin below the bunny ears. Tie into a bow. 14. Place a small bunch of baby's breath in between the napkin and the bow of the ribbon.

Bunny Buns
• Kneaded dough (soft)
• Baking tray • Baking paper • Kitchen sheers • Brush for glazing • Bowl of melted butter (quantity as desired for glazing) Steps
1. Separate dough and roll into oval-shaped balls, creating the shape of buns.
2. Place balls onto baking tray lined with baking paper. 3. While the dough is still soft, cut the ears with kitchen shears. Make two short cuts along the left side of the bun, one on the top and one on the bottom edge. 4. Be sure to smooth the edges around, so you don't end up with horn-shaped ears. 5. Take the tip of the closed kitchen sheers and create a small hole for each of the eyes. This will be done in line with the ears. 6. Glaze buns with melted butter. Bake at 375° for about 10 minutes or until golden brown. Get more from Cristina at
Throw Your Own Doggie Easter Egg Hunt with Laura Nativo!
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Throw Your Own Doggie Easter Egg Hunt with Laura Nativo!

How to throw your own Doggie Easter Egg Hunt:
Plan a Doggie Easter Egg Hunt for your own dogs, or your family and friends in the neighborhood. A nice idea would be to use it as a fundraiser, where everyone donates a bag of food or money to your local shelter!
Hide plastic eggs around the yard for the dogs to find. Place treats in the plastic eggs. It’s loads of fun for canines and people! It's a real family event. Each dog gets an Easter basket to fill up (thanks to a little help from a human companion). Show each dog an egg and make sure that they know there is a treat inside so they know what’s in store for them when we go into the yard. They find the eggs with their noses. Then the eggs are turned in for prizes. Things to Consider:
Make sure you are aware of dietary needs or allergies of your doggie guests, and choose treats for the eggs accordingly! Use a very small piece so that no one gets sick. Each handler must use their best judgment and be careful not to let your dog eat too many treats. Dogs should not work on an empty stomach, because if they are too hungry, they may be more prone to food guarding issues.
All dogs should be on-leash UNLESS they are in a fenced in area, AND all of the dogs should already have a strong bond and no food aggression issues. Dogs should be on harnesses, since we are actually encouraging the dogs to 'FIND IT' which means pulling, we want to be careful of the dogs' necks! Find The Fairy Dog Mother at and follow her on Twitter @LauraNativo

You can find out more about the Pupscouts at and Check them out on A special thanks to Jax and Bones for all of our Doggie Prizes! Visit them at

How to Naturally Dye Easter Eggs with Sophie Uliano
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How to Naturally Dye Easter Eggs with Sophie Uliano

• Red Cabbage - Dove Gray
• Carrots - Soft Gold • Spinach/Mint - soft green • Raspberries (fresh or frozen) soft pink • Turmeric - bright yellow • Onions - marbled gold Directions:

  1. Use white eggs.
  2. Wrap the egg with layers of onion skins.
  3. Tie the skins onto the egg kitchen twine.
  4. Place in a pan of cold water to which you add ½ cup vinegar.
  5. Bring to the boil.
  6. Boil lightly for 10 minutes.
  7. Allow to cool completely and remove skin.
  8. Polish with olive oil.
Naturally Dying Easter Eggs with Sophie Uliano

Check Sophie out at Follow Sophie Uliano on Twitter @SophieUliano, find her on Facebook at GorgeouslyGreen and check her out on Pintrest: GorgeouslyGreen.