The Pioneer Woman's Best Easter Recipes

Celebrate Easter and the arrival of springtime with Ree Drummond's bright recipes ideal for holiday entertaining.

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Photo By: Tara Donne

Photo By: PACIFIC TV

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."

Get the Recipe: Hot Cross Buns

Crispy Easter Eggs

Use plastic Easter egg molds to shape gooey crispy rice treats into two-bite egg treats.

Get the Recipe: Crispy Easter Eggs

Easter Crudites Basket with Spinach Dip

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.

Get the Recipe: Easter Crudites Basket with Spinach Dip

Fruit Salad with Spiced Honey and Thyme

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.

Get the Recipe: Fruit Salad with Spiced Honey and Thyme

Roasted Asparagus

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.

Get the Recipe: Roasted Asparagus

Brie and Broccoli Quiche

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

Get the Recipe: Brie and Broccoli Quiche

Strawberry Granola Pancakes

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.

Get the Recipe: Strawberry Granola Pancakes

Roasted Vegetable Panzanella

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.

Get the Recipe: Roasted Vegetable Panzanella

Deviled Eggs

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.

Get the Recipe: Deviled Eggs

Scalloped Potatoes and Ham

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.

Get the Recipe: Scalloped Potatoes and Ham

Lamb Chops with Mint Sauce

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.

Get the Recipe: Lamb Chops with Mint Sauce

Strawberry Shortcake Cake

"This cake is best when served slightly cool," Ree says of her layered 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.

Get the Recipe: Strawberry Shortcake Cake

Glazed Baked Ham

Studded with whole cloves, Ree's bone-in ham features the best of sweet and savory flavors in her fuss-free glaze, which comes together with spicy brown mustard, a splash of apple cider vinegar and soda. Follow Ree's lead and wait until the ham is nearly fully cooked to add the glaze — any sooner and the sugars in the mixture may burn.

Get the Recipe: Glazed Baked Ham

Pasta Primavera

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.

Get the Recipe: Pasta Primavera

Whiskey-Glazed Carrots

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

Get the Recipe: Whiskey-Glazed Carrots

Good Morning Muffins

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 quick minutes.

Get the Recipe: Good Morning Muffins

Twice-Baked Potatoes

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.

Get the Recipe: Twice-Baked Potatoes

Tenderloin Sandwiches

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

Get the Recipe: Tenderloin Sandwiches

Green Bean Casserole

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.

Get the Recipe: Green Bean Casserole

Frittata

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.

Get the Recipe: Frittata

Missy's Lemon and Blueberry Cupcakes

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.

Get the Recipe: Missy's Lemon and Blueberry Cupcakes

Drop Biscuits

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.

Get the Recipe: Drop Biscuits