I made these for Easter dinner and loved them.  I used half wheat and I think they would have been even lighter and fluffier if I had used white. They weren't quite done so I stuck them in for a few more minutes.  https://www.melskitchencafe.com/lion-house-dinner-rolls/

Yield: 2 dozen rolls

Lion House Dinner Rolls

Prep Time 15 minutes

Cook Time 14 minutes

Additional Time 1 hour

Total Time 1 hour 29 minutes

Ingredients

• 2 tablespoons active dry yeast
• 2 cups warm water
• 1/3 cup sugar
• 1/3 cup butter, softened
• 1 egg
• 2 1/2 teaspoons salt
• 2/3 cup nonfat dry milk
• 5-6 cups flour (see note)

Instructions

1. In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
2. Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
3. Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

Notes

The recipe calls for active dry yeast. I always use instant yeast because that’s what I have on hand. To use instant yeast, cut down the amount of yeast to 1 1/2 tablespoons and then there is no need to proof the yeast in the water. Instead, add the yeast and water together with the following ingredients in the recipe and proceed with the directions.
Also, I always used to roll the dough into three circles and cut the rolls into triangles and roll up like crescents; however I saw this tutorial online and it has changed how I roll them out. Feel free to check out the video. I also included a few step-by-step photos below the recipe.
Also, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.
Lastly, I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat) but the bread is a bit more dense with 100% whole wheat flour. If using part or all whole wheat flour, add a few minutes to the kneading time to help develop the gluten.
Freezable Option: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.

Easter Funeral Potatoes

I made these for our Easter dinner and loved them.  I cut up ham that we had frozen and mixed it in and also chose frozen hashbrowns instead of shredding my own potatoes. It made it a lot easier. 

Yield: 6-8 servings

Cheesy Funeral Potatoes {Au Gratin Potatoes}

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Ingredients

Potatoes:

• 3 tablespoons butter
• 1 large yellow onion, chopped
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme (or 1/2 teaspoon if you want more thyme flavor)
• 2 cups shredded sharp cheddar cheese (8 ounces)
• 5-6 large russet potatoes (about 30 ounces), peeled, cooked and shredded or small diced or a 26-ounce bag frozen shredded hash browns (see note)
• 1/2 cup light or regular sour cream

Topping:

• 3 cups cornflakes (3.75 ounces), lightly crushed
• 2 tablespoons butter, melted

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
2. Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Stir in the salt, pepper and thyme. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
3. Take the pot off the heat and stir in the cheese until smooth. Add the sour cream and mix until combined.
4. Mix in the frozen hash browns or cooked and shredded potatoes, lifting and folding the mixture until well combined.
5. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined.
6. Evenly spread the potatoes into the prepared 9X13-inch baking dish and top with the buttered cornflakes.
7. Bake for 40-45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more.
8. Let the potatoes rest for 10 minutes before serving.

Notes

My preference is to use cooked potatoes for this, but frozen hash browns definitely work in a pinch. As noted in the ingredients, I use 5-6 medium russet potatoes (about 30 ounces). I peel them, boil them (the Instant Pot makes quick work of this; high pressure for a 4-ish minutes with enough water/broth), drain, and let them cool completely (if I have time to chill them, even better, as it makes shredding or dicing so much easier without them falling apart). 
Make ahead: these potatoes do very well being made ahead of time. I often make them 1-2 days ahead of time, covering and refrigerating (storing the cornflake topping separately in a bag). If chilled, I bake the potatoes, covered with foil, for 15-20 minutes, then uncover, top with the cornflake mixture and bake for another 30-35 minutes until hot and bubbly. I have not tried freezing them, but I believe many in the comments have done so (read through for their experiences).

Easter Cupcakes

I just made Easter cupcakes and thought they were so good, easy, and fun!  I used this cupcake recipe and this frosting recipe.  I also added green food coloring to some coconut and put it on top for the "grass" and added a few chick and bunny shaped candies to the top.
https://www.melskitchencafe.com/light-and-fluffy-yellow-cupcakes/

Light and Fluffy Yellow Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

4 Stars (7 Reviews)

Did you make this?

Ingredients

• 1 1/2 cups all-purpose flour (7 1/2 ounces)
• 1 cup granulated sugar (7 ounces)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons butter, room temperature
• 1/2 cup sour cream, light or regular
• 1 large egg, room temperature
• 2 large egg yolks, room temperature
• 1 1/2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350 degrees F. Make sure an oven rack is positioned in the middle of the oven. Line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl (or in the bowl of an electric stand mixer). Add the butter, sour cream, egg, egg yolks and vanilla. Beat at medium speed until the batter is smooth and creamy, about 30 seconds to 1 minute. Scrape down the sides of the bowl with a rubber spatula and mix for a few more seconds, if needed, until no more dry pockets of flour remain. The batter will be thick - don't be alarmed!
3. Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes (adding time, if needed) until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. As always, don't overbake or the cupcakes will be dry.
4. Gently lift out the cupcakes from the muffin tin onto a cooling rack to let cool completely. Frost as desired!

Vanilla Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 - 5 cups (480-600g) confectioners' sugar
• 1/4 cup (60ml) heavy cream or whole milk
• 2 teaspoons pure vanilla extract
• salt, to taste

 Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
https://sallysbakingaddiction.com/party-pinata-cupcakes/

Yield: Serves 6-8

Mediterranean Quinoa Salad

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

Salad:

• 2/3 cup uncooked quinoa--Beth did about 2-3 cups cooked
• 1 1/3 cups chicken broth (I use low-sodium)
• 1 cup chopped olives (6-ounce can, drained and sliced in half)
• 1 cup diced roasted red bell peppers (8-ounce jar, drained)
• 1 cup diced cucumbers, about 8 ounces
• 1 cup chopped tomatoes, about 8 ounces (I use cherry tomatoes and cut in half)
• 2-3 green onions, finely chopped
• 1/4 to 1/3 cup chopped fresh cilantro or basil
• 1/2 cup (or more to taste) feta cheese, crumbled, about 4 ounces --Beth used mozzarella cheese

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 clove garlic, finely minced or pressed through a garlic press
• Pinch of dried oregano
• Salt and pepper to taste, start with about 1/4 teaspoon each and add more, if needed

Instructions

1. Rinse the quinoa very well in a fine mesh strainer; drain well. Combine the quinoa and broth in a saucepan and bring to a simmer. Cover, reduce the heat to medium-low, and cook for 14-15 minutes until the quinoa is tender and the liquid is absorbed. Let it rest off the heat, covered, for 10-15 minutes. Fluff with a fork and let cool to room temperature (see note about using already cooked quinoa).
2. In a large bowl, add the cooled quinoa, olives, roasted red peppers, cucumbers, tomatoes, green onions and fresh cilantro or basil.
3. Whisk the dressing ingredients together and pour over the salad. Toss to combine.
4. Sprinkle with the feta cheese and toss lightly.
5. Serve immediately. If refrigerating to serve later, consider making extra dressing to drizzle over the salad before serving as it may dry out a bit in the refrigerator as the quinoa absorbs the dressing.

Notes

If using already cooked quinoa, you'll want about 1 1/2 to 2 cups.https://www.melskitchencafe.com/mediterranean-quinoa-salad/