Hi everyone! I feel like Easter “hopped” out of nowhere this year. I feel a little behind on my planning, but I’m going to do my best keeping things super simple. Here’s what we’ll be eating on Easter Sunday.
My younger brother and his wife will be hosting our local family for brunch at their house after mass, so we divided up the meal to make it easy on everyone going. Here’s what we’re having.
Toad in the Hole (this recipe is similar to the one my cute mom is making–she’s been playing with it to get the recipe just right!)
Egg Bake (I will likely omit the red and green peppers called for in this recipe)
French Toast Casserole (serve with strawberries, whip cream, and syrup)
For dinner, we are just having my immediate family and my parents. And my oldest son has a birthday next week, so dinner will be doing double duty for Easter and his birthday celebration.
If you follow Landyn Hutchinson, I am making a number of her Easter side dishes. They will go perfectly with the pork belly my husband is planning to do on the smoker.
Pork belly (game-time recipe)
Roasted carrots (mainly for Easter color–chopped carrots, 8 ounces of chicken broth, 2 tsp. dried dill, 2 tablespoons of butter, salt and pepper, bake at 350 for 40 minutes)
Birthday cake tiramisu (from Froggy’s Bakery in Highwood)
Blueberry cobbler (Landyn suggested using blackberries, which I may have to do!)
That should do it! Time to head to the grocery store.
If you have a minute, I would love to know what you’re making.
Happy happy Easter!