Easter 2015 Menu

 Appetizers

Antipasta skewers - cherry tomato, spinach, salami, and mozzarella

Baked brie with glazed shallots and Rainforest Crackers

Deviled Eggcellence! How fun are these?!?! Hard boil 12 eggs.

Hard boil 12 eggs and then cool them in a bowl of cold water. In a chevron pattern, cut egg toppers. Slightly squeeze out the egg yolk or get a 1/4 teaspoon to scoop out the yolk into a medium bowl. Mash up egg yolks with a fork and stir in 1/2 cup of Sir Kensignton's Chipotle Mayo, 1.5 tablespoon of Sir Kensignton's Dijon Mustard, and 1 teaspoon of white wine vinegar. Place deviled yolk into plastic bag and pipe yolk into egg. Top with egg white. Cut small pieces of carrots to look like beak. Place one little piece of relish for each eye.  Serve on a bed of lettuce.

Main Course

Honey Glazed Ham with Sir Kensington's Mustard - seriously the best!

Asparagus, Proscuitto, and Parmesan Puff Pastry. Preheat oven to 475 degrees. Roll out puff pastries and cut into large squares. Toss asparagus with 1 tablespoon olive oil and season with salt and pepper. Wrap two asparagus in proscuitto. Place one slice of parmesan cheese on the back side of the skewers and wrap buff pastry around the bundle. Brush each bundle with an egg wash (one egg beaten) and bake for 10 minutes. Serve immediately.

Not shown, but also delicious - Spinach and Berry salad (raspberries, blueberries, and blackberries)

Dessert

Coconut Macaroon Nests - I added melted chocolate on the bottom and used jelly beans!

Cinnamon Caramel Swirl Bars - these were sooooo good :)

Not pictured, Shari's Berries - my mom had these delivered and they were fantastic!