Getting a head start on the Easter Menu

Now I have to admit that I am as much of a food snob as I am a crafty insomniac. Food and the Holidays go hand in hand for me and that means thinking about my holiday menu well in advance...actually trying out recipes for the big day to make sure everything will taste and look and smell just perfect!! So today I am going to share with you a couple of recipes in the running for this year's Easter day menu. The first is for Easter Brunch--it comes from Laura over at Real Mom Kitchen.

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Overnight Blueberry French Toast with Blueberry Syrup

French Toast:

• 12 slices bread, cut into cubes (french or Texas toast work well)
• 1 (8-ounce) package cream cheese, cut in cubes
• 1 cup blueberries (fresh or frozen)
• 12 large eggs
• 1/3 cup maple syrup
• 2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:

• 1 cup sugar
• 1 cup water
• 2 Tablespoons cornstarch
• 1 cup blueberries (fresh or frozen)
• 1 Tablespoon butter

1. Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
3. Top with remaining bread cubes.
4. Mix together eggs, milk, and syrup.
5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.

This recipe was one that I made last Easter dinner and I have to say it was a home run!! It is from Cooking Light Magazine. The combination of artichokes, lemon and roasted potatoes is one that any snob would be proud to serve at the Easter table. Now, just because I am a food snob does not mean that I am not opposed to taking the easy route whenever possible though!! I did use frozen artichoke hearts and skipped the first couple of steps (can you imagine actually using fresh...and peeling etc...way too much work for me) and this turned out just delish anyway!!

Roasted Fingerling Potatoes and Baby Artichokes

Ingredients

• 6  cups  water
• 2  tablespoons  fresh lemon juice
• 2  pounds  baby artichokes
• 2  tablespoons  extra-virgin olive oil
• 1 1/4  pounds  small red fingerling potatoes, halved lengthwise
• Cooking spray
• 1  tablespoon  butter
• 2  teaspoons  chopped fresh parsley
• 1  teaspoon  grated lemon rind
• 1  teaspoon  kosher salt
• 1/2  teaspoon  black pepper

Preparation

1. Preheat oven to 425°.
2. Combine 6 cups water and lemon juice in a large bowl. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Place artichokes in lemon water.
3. Combine oil and potatoes; toss well. Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425° for 15 minutes. Drain artichokes; add artichokes to potatoes, tossing to combine. Bake an additional 15 minutes or until tender. Place vegetables in a large bowl. Toss with butter and remaining ingredients. Serve immediately.

So give these recipes and get a head start on your Easter menu- you only have less than a month to go!! Please feel free to share your recipe plans with us too!! We would love to share your favorites!!