Dear $$firstname$$,

Is it March already? These seasonal recipes encourage you to slow down and savor the good things in life.

• In this issue:
• St. Patrick’s Day Menu
• Festive Recipes to Add to Your Easter Menu
• Carrots for Dessert? You bet!
• Tip of the Month

St. Patrick’s Day Menu

I first tried this fuss-free way to cook traditional Corned Beef and Cabbage for St. Patrick’s Day a few years ago. Now it’s a regular in my menu planning. This is terrific with Dijon mustard and crusty bread. —Karen Waters, Laurel, Maryland

Celebrate St. Patrick’s Day with these unique Irish Herbed Potatoes. The potato wedges have the perfect dill and chive seasoning. Your crowd will call for them year after year! —Connie Lou Blommers, Pella, Iowa

Some people consider bread to be the most important part of a meal…and this Irish Soda Bread just might satisfy such folks! It comes from an old recipe and is by far the best soda bread I’ve ever tried. With the addition of raisins, it is moist and delicious! —Evelyn Kenney, Trenton, New Jersey

Everyone’s eyes will be smilin’ when they see this candy corn with an Irish twist. The green color gives the St. Patrick’s Day Popcorn instant holiday appeal nods. —Karen Weber, Salem, Missouri

I wanted something special to take to a church potluck, so I invented these layered Irish Mint Brownies. They are great for St. Patrick’s Day as well. The brownies are topped with a mint-flavored mousse and bittersweet chocolate icing. —Lori Risdal, Sioux City, Iowa

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Festive Recipes to Add to Your Easter Menu

I also use the flavor marinade from these Herb Marinated Lamb Chops on pork chops with equally delicious results. —Janet Briggs, Greenfield, Wisconsin

My grandmother used to serve this Minty Orzo and Peas side dish along with roast leg of lamb. With its fresh mint taste, it also makes a nice salad served chilled. It's simple but delicious. —Kristen Dunphy, Haverhill, Massachusetts

You can use refrigerated biscuits to make a big batch of these buttery Parmesan Knots. They’re handy to keep in the freezer and a snap to reheat and serve with a meal. —Cathy Adams, Parkersburg, West Virginia

Although they take some time to decorate, I enjoy giving these Easter Egg Sugar Cookies to family and friends. —Alison Benke, Chetwynd, British Columbia

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Carrots for Dessert? You bet!

My family loves this creamy make-ahead Carrot Cheesecake. Unlike traditional cheesecake, I sprinkle a streusel topping over the filling. It needs to be refrigerated overnight and is well worth the wait. —Misty Wellman, Scottsdale, Arizona

My family thinks this Old-Fashioned Carrot Cake is the best ever! We love the moist texture. The surprise is in the frosting. It’s a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn’t last very long around our house! —Muriel Doherty, Phoenix, Arizona

I come from a family of cooks and was inspired to cook and bake ever since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. This recipe for Maple Carrot Cupcakes is handed down from Grandmom and is always requested at special gatherings. —Lisa Ann DiNunzio, Vineland, New Jersey

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Tip of the Month

For a natural look to your Easter eggs, you can dye them with everyday kitchen ingredients.

• Onion Skin Dye. To make dye from yellow onion skins, place several skins in a large pot of water. Bring to a boil; let cool and discard skins. Based on the number of onion skins used and the amount of time the eggs soak, you’ll get warm tones that can range from gold to a rich terra cotta.
• Brewed Coffee Dye. Simply brew a pot of strong coffee and cool. The color can range from a light speckled tan to a more solid dark tan depending on how strong the coffee is and how long the egg soaks.
• Cranberry Dye. To make a dye from fresh cranberries, boil 4 cups cranberries in 2 cups cold water until the berries burst. Let cool. Drain the mixture, saving the liquid and discarding the cranberries. To create a light blue-toned egg, soak for only a short time. Soaking an egg longer results in a dark gray color. —Taste of Home Test Kitchen

Find more tips using the Taste of Home Tip Finder.

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