The Pioneer Woman's Best Easter Recipes

For many, Easter is the first family gathering since December. While the kids are out hunting for eggs or distracted by chocolate, it's time to start the first big meal of the spring and fill your home with the smells of a delicious roast, roasted vegetables and hot cross buns.

"It's the spice mixture that gives the hot cross buns their really distinctive flavor," Ree explains of her yeast-based buns. For her, that means a fragrant mixture of cinnamon, cardamom, nutmeg and allspice. As she says, "You really taste it in the buns."

Any ham can be glazed, but there is only one Amazing Glazed Ham. Brown sugar and grainy mustard join forces for a crispy crust, while orange zest and cider vinegar pack a sweet-and-sour punch.

Let the natural flavor of seasonal asparagus shine in this quick-fix side dish by roasting the veggie with just olive oil and simple seasonings.

The king of kitchen shortcuts, canned pie dough is the secret to a bright and beautiful tart for your table. Vibrant asparagus meets melty fontina and velvety smooth ricotta on a crispy crust that's ready in under 20 minutes.

Where there's Easter, there's eggs, of course, and these classic beauties deliver the tried-and-true flavors you crave. Ree adds chopped pickles to her rich egg yolk-mustard filling for a bit of welcome texture.

Wow the guests at your Easter brunch by presenting this shockingly easy quiche, starring Ree's homemade pie crust and a super-cheesy filling.

Follow Ree's lead and save time in the kitchen by starting with whole-grain pancake mix when prepping the batter. She adds a spoonful of strawberry preserves in addition to fresh berries to infuse the pancakes with fruity flavor.

You'll never worry about leftover ham again once you've tried these crispy, cheesy hash browns. A quick trip into the wafflemaker makes for an easy start to the day, while you can bake off batches when you need to feed a crowd.

A quick roast in the oven leaves colorful veggies like red onion, squash and carrots sweet and tender. Toss them with Ree's cornbread, creamy mozzarella balls and a tangy vinaigrette to create a wow-worthy salad.

Create the ultimate appetizer platter using what Ree calls "a pretty-handled Easter basket." She piles a mix of fresh veggies — think blanched asparagus, crisp radishes and vibrant bell peppers — into the basket alongside a creamy spinach dip for easy dipping.

Beneath that gooey layer of melted Monterey Jack cheese lies tender potatoes layered with diced ham and plenty of creamy sauce. Ree notes that it's best to use a mandoline or a sharp knife to slice the potatoes thinly; this will help ensure evenly cooked results.

Ree guarantees layer upon layer of flavor in her speedy lamb chops by first coating them in a bright lemon-coriander spice rub, then later finishing them with a bold mint-parsley sauce studded with garlic.

"This cake is best when served slightly cool," Ree says of her masterpiece, inspired by the traditional springtime dessert. She layers sweetened strawberries and cream cheese icing between the cake layers before enveloping the cake in more of that buttery, tangy topping.

Put the bounty of springtime produce to work in Ree's veggie-focused pasta, featuring fresh zucchini, earthy mushrooms and broccoli. For the sauce, she opts for a white wine-spiked cream sauce made especially decadent with the addition of nutty Parmesan.

Boost the natural sweetness of seasonal carrots with Ree's bold whiskey-brown sugar glaze, freshened up with fragrant thyme.

Believe it or not, these warm, buttery muffins, laced with orange juice and dusted with spiced brown sugar, can be on your table in as few as 30 minutes.

No Easter meal is complete without a carrot cake, and that includes breakfast. Gooey cream cheese glaze over soft, warm cake is worth waking up early for. And an overnight soak in custard makes for a quick and easy morning bake.

Crispy bacon bits, tangy sour cream and plenty of gooey cheddar combine with the flesh of baked potatoes for the richly decadent filling in these hollowed-out spuds.

Once you've prepped and sliced the tender roast beef, set up a toppings bar complete with rolls, brown mustard and horseradish so your holiday guests can fix their ideal sandwiches.

Think beyond your Thanksgiving buffet: this timeless favorite is perfect year-round. Ree tops her bacon-studded casserole with a panko blanket to guarantee a crispy texture in each bite.

There's no need to worry about flipping delicate eggs when prepping this big-batch morning meal. Simply pile all your favorite egg trimmings, like onions, diced potatoes and fresh mushrooms, into a pan with cheesy eggs, then let the oven do the work.

Bright rainbow carrots make for a stunning side that might be confused for your centerpiece dish this holiday. Roasted with radishes and tossed in an herby, lemony vinaigrette, it'll certainly stand out until the platter is licked clean.

Studded with juicy, fresh berries, these easy-to-make treats boast three times the bright lemony flavor. It's baked into the moist cupcake batter and laced in the buttery frosting, and fresh lemon peel adorns each finished dessert.

The beauty of drop biscuits is that there's no need to roll and precisely cut the dough. Just drop a bit of this buttery mixture onto a baking sheet and bake for impressive results.

With an average size of eight pounds, leftover ham is one thing we look forward to. Two pounds of cubed ham add smokey and salty depth to robust collard greens. Crusty bread is highly recommended.

This is what you think of when you think of a ham. The classic clove-studded and diamond-hatched pattern is a welcome departure from the sea of spiral-cut hams, and a sticky-sweet honey glaze gets a big flavor boost from a can of ginger ale.

Creamy, cheesy potatoes studded with savory chives are a welcome side dish any day, but au gratin potatoes are a must-have for your Easter table. Ree pairs sharp cheddar with melty fontina and queso blanco for a cheese sauce that might have you skipping the carrot cake.

Ree offers a toast to the brightness of spring with this crisp, savory salad. Sweet peas, crisp radishes and creamy goat cheese are tossed with bright arugula and lemon vinaigrette for a side dish that might not make it to the table.

The addition of the spiced honey, gently infused with star anise and fresh thyme, lends a subtle floral flavor to Ree's fast-fix fruit salad.