Since I talked about getting inspired for an Easter table on Friday, the menu is on my mind now.   We tend to do brunch type items because that just seems more Spring to me.

I’ll certainly make the mini coffee cakes in the butterfly and bug pan but I’m thinking I’ll change it up a bit this year.  I usually post a holiday menu the week prior to the holiday but realize that if any of you want to do these recipes, you might need more of a lead time.  I’ll be sharing these recipes over the next week so that you can decide what you might add to your menu.  Here is what I am making this year.  I’ll update the links as the recipes are posted.

Spinach and Tomato Quiche with Gluten Free Crust,

Prosciutto wrapped roasted asparagus,

A crisp Mediterrannean Salad (without the chicken from this post),

Grilled fruit skewers with Honey Lime Glaze,

A yogurt parfait with my Nut Free Honey Granola,

Mini Coffee Cakes

Easter Coconut Macaroons and

Marshmallow Fruit Salad.

The last one will shock my girls because it is their favorite Thanksgiving and Christmas dish.  My grandmother and one of my great-grandmothers always had this crazy (now very retro salad at their holiday meals).

First thing you need to do if you are gluten free is order my favorite cake mix, 123 Gluten Free.  I can’t find it in town any more so I just ordered 6 boxes.  Hey, now, I also have 2 birthdays around the corner to bake for…like this week!  One has asked for mini Baked Alaskas…wonder if I can pull that off!?!?  I love a challenge!

Have a great week!

xoxo

Alicia

Photo via Pinterest