These colorful, kid-friendly popcorn balls are like Rice Krispies treats, only saltier.
I love cosmos in any way, shape or form, especially around the holidays. Take it from me, this is a strong one!
This sweet, simple frosting is perfect to spread or pipe onto any kind of cake or cupcake.
This wonderfully smooth and creamy cheesecake can be eaten with a spoon and you can enjoy a new color in every bite!
Delicious, fast and easy, this beautiful glazed ham can feed the whole family and still make plenty of leftovers for next-day meals.
Make adorable little bird nests with chocolate, pretzel sticks and colorful jelly beans.
Colorful layers of crispy rice cereal makes these treats as festive as they are delicious.
Use frosting, marshmallows, chocolate chips and jelly beans to create super cute Easter Bunny cupcakes.
Store-bought pie crust and leftover ham make this quiche super quick and easy to prepare.
Sweet coconut, fluffy frosting and rich chocolate cake layers come together to make one incredible dessert.
Bake up a traditional sweet, braided bread with festive sprinkles on top for Easter.
Take the effort out of cooking lamb this Easter with this easy one-pan recipe.
Marshmallow bunnies and colored coconut make a sweet and fun topping for festive Easter cupcakes.
Make dessert double as décor this Easter with festive flowerpot brownies.
Turn deviled eggs blue without any food coloring with this easy trick.
Roasted beets give deviled eggs a pretty pink hue for a festive Easter appetizer.
Sunny Anderson make five fantiastic glazes for Easter ham with 5-ingredients or less.
Turmeric and curry add a lovely yellow hue and subtle spice to pickled deviled eggs.
This simple, yet festive cake is incredibly easy to make and it's perfect for spring.
Melt leftover Peeps into decadent homemade ice cream for a colorful treat.
Send those bright little marshmallow chicks for a swim in some bittersweet chocolate.
Take s'mores craving to the next level with this decadent grilled Nutella sandwich.
My lightened-up version of a classic quiche is still full of flavor but cuts the calories and fat with a few simple ingredient swaps.
Put extra fruits and berries to use this spring and summer by baking them into this delightfully easy and fresh fruit tart.
Melissa Clark's Key Lime Cream Pie is decadent but light, totally cool and very creamy.
Dress up deviled eggs with briny capers, fresh dill and zesty mustard.
Sandwich tangy cream cheese frosting between two fluffy carrot cake cookies for a tasty treat.
This recipe for spinach and artichoke dip baked into mini puff pastry bites is perfect for parties.
Use up all those leftover odds and ends of cheese to make this easy cheese dip (aka fromage fort).
Jerome Grant gives holiday ham a Caribbean spin with jerk seasonings and mojo.
Anne Burrell's standing rib roast recipe calls for rubbing the beef with a fragrant blend of rosemary and garlic.
If you have leftover ham from Christmas, Easter or any other occasion, make Siri Daly's easy ham and vegetable casserole recipe.
This edible terrarium filled with "soil" made from black olive breadcrumbs and vegetables will be the hit of your next party.
Top homemade carrot cake with marzipan bunnies for a cute and festive finishing touch.
Make Mother's Day entertaining easy with creamy 3-ingredient, no-cook crab dip that can be made in just 5 minutes.
Never have a green, overdone yolk again when you hard-boil your eggs. Here's how to achieve a uniform yellow throughout your yolk.
The depth of flavor is highlighted from the smoky Worcestershire, the bright, fresh lemon, the sweet pickle juice and the kick of hot sauce.
Make brunch easy and impressive with Lidia's springtime asparagus frittata.
Lidia Bastianich makes the most of leftover bread with her bright and flavorful cherry-filled bread pudding.
The natural secret to beautifully dyed Easter eggs is hiding in your pantry and produce drawer.
Savor the flavors of spring with Italian risotto filled with crispy pancetta, fresh fava beans and grated Pecorino Romano cheese.
Easter ham gets a flavor upgrade from a rosemary, garlic and lemon rub and a tart cherry pan sauce.