VeryVera Egg-stravaganza Recipes

Springtime Pasta Salad

Yield: 6 servings

Time 30 minutes

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- 1⁄2 lb Rotini Pasta

- 1 tbsp of salt (for boiling noodles)

- 1 cup of cherry tomatoes

- 1 cup of broccoli

- 1 cup of asparagus

- 1⁄2 cup yellow bell pepper, or sweet bell peppers

NOTE: You can change, add, or

subtract any veggies listed above.


-1⁄3 cup of olive oil

- Juice of roughly 1 lemon

- 1 garlic clove, minced

- 1⁄2 Tbsp dill

- 1 tsp salt


1. Bring 2 pots of water to a boil, one with salted water, other not salted. While

waiting for water to boil, prepare vegetables

2. Prepare vegetables: Wash all vegetables. Cut broccoli into florets. Cut off the

ends of the asparagus and then cut into thirds. Set aside broccoli and

asparagus to blanch in 2nd pot of unsalted water. Half or quarter cherry

tomatoes. Cut bell pepper into strips and then half them (If using sweet bell

peppers, cut into rounds). Place cherry tomatoes and pepper in a large bowl.

3. In the first pot with salted water, prepare noodles according to the instructions

on package until al dente.

4. In the second pot with unsalted water, turn off heat once water starts to boil.

Add cut asparagus and broccoli into water. Let sit in hot water for 2-4 minutes

or until desired doneness. Drain.

5. Dressing: Place olive oil in a large mixing bowl. Whisk in lemon juice until

emulsified. Add garlic, dill, and salt. Stir well.

6. All ingredients into large bowl. Add dressing over top and mix well.

7. This recipe can be eaten fresh or chilled.

Easter Egg Fruit Pizza

Yield 6 servings

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Time 30 mins


- 1 batch sugar cookie dough

- 12 oz. cream cheese brick (room temp)

- 6 tbsp butter (room temp)

- 2 1⁄2 cups powdered sugar

- 1 tsp vanilla extract

- 2 cartons of strawberries

- 1 carton of blueberries

- 2 kiwis

- 1 bag of cutie oranges


1. Roll out cookie dough on a baking sheet.

2. Cut out 6 egg-shaped pieces of dough and lay on parchment paper on cookie sheet.

You can use the remainder of the dough, if any, to make extra cookies.

3. Bake according to package instructions until golden brown

4. Allow to cool.

5. Using an electric mixer, beat together cream cheese and butter in a large bowl until

smooth and creamy.

6. Add sugar, continue to beat until well blended.

7. Add vanilla and stir.

8. Spread frosting onto the cookie, then decorate and create a design with your fruits.

NOTE: The picture taken above was a photograph of the cookie dough rolled into one large

piece of dough and decorated. To make things easier for camp, each of the children will cut

out their own “egg” shaped cookie and decorate.

Carrot Crescent Rolls

Yield 8 rolls

Time 30 minutes

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-1 can (8 oz) Pillsbury refrigerated

crescent rolls

- 1 package (8 oz) cream cheese, softened

- 1⁄4 cup fresh parsley, chopped

- spare few sprigs of parsley for


- 1⁄4 cup fresh chives, chopped

- 1⁄2 tsp lemon zest

- 1⁄4 tsp salt


1. Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds.

Unroll dough on work surface; if using crescent rolls, press seams to seal to create

one big sheet. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.

2. Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on

ungreased cookie sheet

3. Bake 7-9 minutes or until golden brown. Transfer to cooling rack; cool completely

before removing foil molds

4. In a large bowl, beat cream cheese, parsley, chives, lemon peel and salt with electric

mixer on medium speed until smooth and combined. Pipe cream cheese mixture into

cavity of each crescent. Top with 1-2 sprigs of parsley for carrot top.

Carrot Cake Trifle

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Time 25 minutes

Yield 5 cookies


-1 box of Betty Crocker Super Moist Carrot

Cake Mix

o 3 eggs

o Vegetable oil

o Water

- 1 medium carrot or 2 thin carrots, grated

o Slices for bunny ears for garnish

-1.5 sticks of butter, softened

-3 cups powdered sugar

- 1 Tbsp vanilla extract

-8 oz Softened Cream Cheese

-16 oz Cool Whip

- Chopped walnuts or pecans (optional)


1. Preheat the oven to temperature on cake mix instructions. Prepare the carrot cake

recipe as instructed. Grate 1 medium carrot and add into cake mixture. Pour batter

into a 9x13 pyrex baking dish. Allow to cool when finished. You can crumble the

cake or cut into small cubes

2. For the whipped mixture: using an electric mixer on high/medium speed, cream

together the softened cream cheese and butter until it becomes light and fluffy. This

will take 3-5 minutes and you will need to scrape down the sides.

3. Turn the mixer down to a low speed and add the powdered sugar 1⁄2 cup at a time

until combined. Pour in vanilla and mix for another 2-3 minutes as it continues to

fluff. With the mixer still on low, add the Cool Whip a little at a time until everything

is combined. Transfer into a piping bag.

4. In a clear cup, place in one layer of carrot cake crumbles. Then pipe a layer of your

whipped cream cheese mixture on top. You can add chopped walnuts or pecans if

desired. Repeat with more layers if desired.