• thesavvymommies

Easter Lunch Menu

Hosting a luncheon for family and friends? Well, we've got you covered for Easter (or any other event). I've been pondering what foods I should serve, thinking about apps, my mains, and something sweet to finish it off - I finally nailed my menu down to the following. Hope you and your loved ones enjoy Easter!

Spinach and Artichoke Dip Recipe


  • 14oz can of artichoke hearts, drained and chopped

  • 1/2 cup sour cream

  • 1/2 cup mayonnaise

  • 8oz of cream cheese, room temperature

  • 1 1/4 cup of freshly grated parmesan cheese

  • 1 clove garlic minced

  • 1/2 cup frozen spinach, thawed and liquid squeezed out


1. Preheat oven to 350 degrees farenheit

2. In a mixing bowl, add the sour cream, mayo, cream cheese, spinach, artichoke hearts, garlic, 1 cup parmesan cheese, until smooth

3. Place in a greased baking dish (most pan sizes around 8x8 or a little smaller, or a glass pie dish)

4. Sprinkle remaining 1/4 cup of parmesan cheese on top

5. Bake in preheated oven for about 20 minutes or until hot or bubbly. 

I'll typically cut up some pita bread or serve with crackers. I found this awesome recipe at Tastes Better From Scratch.

Roast Lamb


  • 1 (2lbs) boneless lamb shoulder roast, tied with butchers twine

  • 4 cloves garlic, minced

  • 1 tbsp freshly chopped rosemary

  • 2 tsp fresh thyme leaves

  • 3 tbsp extra virgin olive oil

  • kosher salt

  • freshly ground black pepper

  • 2lbs baby potatoes halved if large


1. Preheat oven to 350 degrees F and place rack in the lower third of oven. In a small bowl mix together garlic, rosemary, thyme, and 1 tablespoon oil, and season generously with salt and black pepper. Rub all over lamb.

2. In a 9" x 13" baking dish, toss potatoes with remaining oil and season more with salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145 degrees, about 1 hour. 

3. Let it rest for 15 minutes, remove twine, then slice roast and serve.

Check out Delish for this and more recipe ideas.

Banana Pudding Cheesecake Bars


For crust:

  • 1 1/2 cup crushed Nilla Wafers

  • 5 Tbsp butter, melted

  • 2 tbsp sugar

  • Pinch of salt

For Filling:

  • 1 1/2 (8oz) blocks of cream cheese, softened

  • 1/2 cup sugar

  • 1 1/2 cup whipped topping

  • 1 (3.4oz) package instant banana pudding mix

  • 1 3/4 cup whole milk

For Topping:

  • Whipped Topping

  • 1/2 banana sliced

  • 9 Nilla Wafers


1. Line an 8"x8" pan with parchment paper. Make crust: In a medium bowl, combine crushed Nilla Wafers with butter, sugar, and salt. Press in an even layer into the pan. Place in freezer while making the filling. 

2. Make cheesecake filling: in a large bowl, using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remaining. Add sugar and beat until combined. Fold in whipped topping and set aside.

3. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in fridge, until thickened. Fold into cheesecake mixture until well combined. 

4. Pour filling into prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight.

5. When firm, remove from freezer, and slice into 9 bars. Top each bar with a dollap of whipped topping, a slice of banana, and a Nilla Wafer before serving. 

I cannot wait to try this dessert check it out at Delish for the original recipe.

For additional sides, I will do a simple garden salad and steamed green beans. If you have any ideas please share recipes that you'll be trying out. 


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