“Colored Easter Eggs” Take on New Meaning
After surviving several spring snow storms, many Midwesterners are eager for warmer temperatures to bring with it blooming tulips and song birds. It makes me long to “defy Mother Nature” by setting a beautiful table with a cheerful, yellow bunny jacquard tablecloth accented with a centerpiece that Better Homes and Gardens claims is easy to create at home.
Someday I will try my hand at making one of the beautiful table arrangements that I’ve pinned on my “Easter board” on Pinterest! In the meantime, I’ll try something a little more “kid friendly.”
Yesterday I mixed up a batch of Bunny Bait as snacks for my Girl Scout meeting. They loved it! Actually, kids of all ages can enjoy this sweet treat. Just think how it exciting it could be for little kids to set out “bunny bait” the night before Easter in hope of enticing the Easter Bunny to stop by and fill their baskets with goodies. This recipe is so quick and easy that even toddlers could help by pouring in some ingredients like pretzel sticks, M&M candies or pastel marshmallows.
Making seasonal recipes and crafts is something that I’ve enjoyed since my childhood. Tomorrow I’m looking forward to trying a Pinterest-inspired idea to dye hard boiled eggs for Fancy Edible Deviled Eggs. I can’t wait to see the look on my relatives’ faces when they first see my egg tray at Sunday’s family potluck. 🙂 I’m not sure which they’ll be more disappointed about: the fact that I brought colored eggs or the fact that I didn’t bring my “signature” asparagus casserole.
Today I’ll share the asparagus casserole recipe with on TheFieldPosition.com. Like most tried and true recipes, this one game from a church cookbook. I’m also including links to some of my favorite brunch recipes in case you’re looking for new ideas, too.
Easter Brunch Ideas:
- Baked Apple French Toast
- Blueberry French Toast Casserole
- Asparagus and Ham Casserole
- Egg Casserole
- Danish pancakes
- 2 c. sliced carrots
- 3 hardboiled eggs
- ½ lb. Velveeta cheese
- 1 box frozen asparagus
- Cook asparagus and carrots in water to crisp-tender. Drain, saving liquid.
- Add enough water to make 1 ½ cups.
- Melt 4 tablespoons of Real® butter.
- Add 4 Tablespoons flour to the butter.
- Pour the flour mixture into your 1½ cups of liquid. Cook until thick.
- Season well with salt and pepper.
- Add cheese and stir until melted.
- Layer asparagus, carrots and eggs in a casserole dish. Pour over sauce.
- Top with buttered bread crumbs.
- Bake at 350° for 30 to 40 minutes.