Simply Delicious by Cyndee Dather

Easter is one of my favorite holidays. I love the egg hunts, Easter bunnies, and pinwheels!

This year, I am going to celebrate the Easter season at my daughter Brinn’s home in Lincoln, NE. She has been planning the activities and menus. They definitely will be different than my usual fare for the event. I have already gotten orders. Only twelve eggs per grandchild!

Hopefully, I can prepare one of my “Easy Easter Brunch” recipes during my visit in Nebraska. The “Cake Mix Cinnamon Rolls” would be a hit with the grands, no nuts for them. This recipe was courtesy of Cindy VandeHoef. She is a fabulous cook. Any recipe I have gotten from her has been amazing.

On a trip to Florida this winter, my sister and I had a reunion with cousins. Mary Kohnen, wife of my cousin Mike, made the Easy Breakfast Burritos. They are super easy and taste delectable.

You will find the “Crispy Hash Brown Quiche” packed full of cheeses, hash browns and green leafy vegetables. It can be served any time of the day. Don't forget The Gummy Bunnies. Fun to make and eat all year around. Make your Easter celebration easy this year by trying one of these recipes!


Overnight Breakfast Enchiladas

1 lb Sausage browned or 2 (6.4oz package frozen, fully cooked sausage links/patties cut to 1/4“ pcs)

2 C Shredded cheddar cheese

8 8” flour tortillas

6 Eggs

2 C Half & Half

1 T Flour

1/2 t Salt

1 Package “Real Bacon Bits" (4.5 oz)

  1. Spray 13” x 9” pan with cooking spray.
  2. In a large bowl stir together sausage, 1 cup of cheese and 1/2 of the package of bacon bits.
  3. Place 1/8 of the mixture down the center of each tortilla. Roll up and place seam side down in the pan. Repeat until all tortillas are filled.
  4. In another large bowl beat eggs, Half & Half and salt. Pour over the tortillas. Cover the pan and place in the refrigerator overnight, or bake immediately.
  5. When ready to bake preheat the oven to 350 degrees. Uncover and sprinkle remaining 1 cup of cheese over the tortillas. Sprinkle the rest of the bacon bits over the cheese. Cover baking pan and bake for 35 minutes. Uncover pan and bake 10 minutes longer or until the cheese is melted.

Sparkling Pink Grape Juice

Sparklingly Grape Juice

Pink food coloring, drop

Gummy Bunnies

Alcoholic Version - Vodka

  1. Measure out juice and add a drop or less of pink food coloring. For the alcoholic version, add the amount of vodka you desire.
  2. Drop some homemade gummy bunnies into your drink and keep some close by for snacking.

Homemade Gummy Bunnies

1 Box sugar free Jell-O

2 Packets unflavored gelatin

1/3 C Water

Gummy silicone molds. (You will also need a liquid dropper which is included in most on-line kits.)

  1. Place mold(s) on a small tray so it is easier to transport and store flat in the refrigerator.
  2. In a saucepan add water and whisk in the Jell-O and 2 unflavored gelatin packets till dissolved. Turn the heat on medium and continue to stir until dissolved.
  3. Pour mixture into a bowl with a handle and spout. Using this bowl, pour mixture into small juice glass. Let each participating child have a dropper and juice glass of gelatin mixture. I learned from experience that it is easier to use the dropper in a juice glass.
  4. Fill each mold cavity to the top with gelatin mixture. Chill in refrigerator for 30-45 minutes. Then pop gummies out of the mold.
  5. Store Gummies in an airtight container for up to 5 days. They do not need to be refrigerated. I assure you they will be eaten up before then.     

Cake Mix Cinnamon Rolls


3 Packages of “Fast Rising” yeast (.25 ounce)

2 1/2 C Warm water

1 1 (18.25 ounce) white or yellow cake mix

4 1/2 C Flour

1/2 C Butter, softened

1/2 C Brown sugar

1 T Cinnamon

  1. Preheat oven to 350°F.
  2. Dissolve yeast in warm water. Let sit 10 minutes.
  3. Mix in cake mix and 3 cups of flour by hand or with a stand mixer on medium speed.
  4. Add remaining 1 1/2 cups of flour in 1/2 cup increments, stirring well after each addition. Knead dough for 8 minutes on a floured surface, or use a stand mixer on medium for 2-3 minutes.
  5. Rub vegetable oil on the inside of a large bowl. Place dough in the bowl. Turn the ball of dough so all sides are oiled. Cover top of bowl with a damp cloth. Let dough rise in a warm place till doubled; approximately 30 minutes.
  6. Roll out dough on a floured surface into a 10” x 16” rectangle. Spread softened butter on the entire surface of the rectangle. Sprinkle brown sugar and cinnamon on top of buttered dough.
  7. Roll dough tightly and evenly lengthwise. Slice into 12 even slices using a knife or a length of thread.


1 C Brown sugar

1/2 C Butter

2 T Light corn syrup

1 1/2 - 2 1/2 C Pecans whole or chopped - optional

  1. Melt butter, brown sugar and corn syrup. Sprinkle nuts (optional) on the bottom the 9” x 12” pan.
  2. Pour caramel over the nuts. Place dough slices horizontally on top of the caramel/nuts.
  3. Cover the rolls with a damp cloth and let rise till doubled; approximately 30 minutes.
  4. Bake at 350 degrees for 20-30 minutes or until golden brown. Cool for 10 minutes.
  5. Invert pan onto a serving platter, and gently lift up until all of the rolls are released from the pan. Serve.

Bake Ahead Crispy Hash Brown Crust Quiche

Make and Bake the crust the night before.

3 oz Baby arugula (substitutions: kale, spinach, fresh broccoli)

2 T Butter, softened, plus more for pan

1 lb Frozen hash brown potatoes, thawed

8 Large eggs

1/2 C Light sour cream

1/2 C Half & Half

12 oz Grated or crumbled cheeses, total (suggestions: goat, blue, Gruyère, sharp white cheddar, Swiss, smoked Gouda, Parmesan, brie, Camembert, ricotta, feta, mozzarella, and Havarti.)

2 t Salt

2 t Pepper

Cyndee’s note: bacon, sausage, turkey, ham, pepperoni, Canadian bacon, mushrooms, peppers, fresh tomatoes, sun dried tomatoes, capers, edamame, dried fruit, nuts, fresh herbs, or water chestnuts can be included in the quiche. Explore your creativity and think of more!

  1. Preheat oven to 375 degrees.
  2. Make and bake the crust the night before.
  3. For the crust, spray a 9-by-2½-inch spring form pan with cooking spray; then brush with butter. Line the sides of the pan with strips of parchment paper (the same height as pan); brush paper with butter - this part is essential - it will give you the lovely golden crust and keep the crust from sticking to your pan.
  4. Place THAWED hash browns on 3-4 thicknesses of paper towels and fold paper towels over potatoes. Hold over sink and squeeze excess moisture from hash browns.
  5. Remove THAWED hash browns from paper towel packet and place in a bowl with 2 tablespoons butter, 1 egg, 1 teaspoon salt, and 1 teaspoon pepper; mix thoroughly. Pat into bottom and up sides of prepared pan. Bake for 15-20 minutes on a baking sheet or until set. If making the night before, store it on the counter.
  6. In a large bowl, whisk 7 remaining eggs, sour cream, half & half, cheeses, and green vegetable(s), 1 teaspoon salt, and 1 teaspoon pepper until well combined and cover. Store in refrigerator overnight.
  7. In the morning, pour egg mixture into the crust. Bake until set for 45 to 50 minutes at 325 degrees. Remove outer ring of spring form pan, and gently peel back parchment paper.
  8. Slice like a pie and serve warm.