Easter is almost here and the preparations are underway for many of us. However, the big question is what will the menu be this year? Will it be the same ham as last year and the year before? The familiar deviled eggs and Hot Cross buns again? Maybe it is time to re-evaluate this year’s Easter meal and bring a fresh perspective to the table with an Easter brunch.

Brunch will allow you to be as creative as you like with your menu. Also, planning and hosting a brunch doesn’t have to be overwhelming. Just remember to keep it simple and do some advance preparations. Here are some fun recipes and entertaining tips to help you create a memorable Easter Brunch.

See All the Brunch Recipes HERE

3 tablespoons butter or margarine
1/4 cup chopped green onion
1/4 cup chopped celery
1/4 cup all-purpose flour
1 1/4 cups heavy cream
1 tablespoon dry sherry
1/2 pound shrimp, chopped
1 cup crab meat
1 cup chopped lobster meat
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
1 egg yolk, slightly beaten
1 tablespoon

1. Line a pie plate with pastry, and set aside. Heat the oven to 375 degrees.

2. Melt the butter in 10-inch skillet and add the green onion and celery. Cook and stir until vegetables are tender, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. Slowly stir in cream and cook over low heat until mixture thickens.

3. Add sherry, shrimp, crab, lobster, Old Bay seasoning, salt and pepper. Remove from heat. Spoon the seafood filling into pastry-lined pie crust. Place remaining pastry on top of the pie and seal edges.

4. Mix together the egg yolk and water. Lightly brush yolk mixture over entire top. Prick pie with fork once or twice to release steam. Bake pie in oven until golden brown, about 45 to 50 minutes.

Yields 8 servings

Calories 446, Total Fat 32g, Cholesterol 180g, Carbohydrate 21g, Protein 18g, Sodium 309mg.

1 pound mixed red and yellow baby beets, stems trimmed to 1-inch
1 tablespoon minced shallots or sweet onion
1 tablespoon fresh lemon juice
3 tablespoons fresh orange juice
1 teaspoon grated orange rind
1/2 teaspoon Dijon mustard
1 tablespoon olive oil
Salt to taste
Cayenne to taste
1 5-ounce package mache mixed greens or other mixed greens
1/4 cup crumble Feta or goat cheese

1. Heat oven to 400 degrees. Rinse beets and pat dry with paper towel. Wrap colors separately in foil and roast in oven until tender, about 30 to 35 minutes; cool. Peel the beets and slice.

2. Whisk together the shallot, juices, rind and mustard in small bowl. Slowly whisk in the oil until emulsified and season with salt and cayenne.

3. Arrange the salad greens, beets, and cheese on 4 individual salad plates. Drizzle salad with dressings. Serve immediately.

Yields 4 servings

Calories 109, Total Fat 6g, Cholesterol 8mg, Carbohydrate 12g, Protein 4g, Sodium 181mg.

1 cup prepared granola (your choice of flavor)
1 cup diced fresh pineapple
1 cup sliced fresh strawberries
1/4 cup shredded coconut
1 6-ounce container low-fat vanilla yogurt (or your choice of flavor)
1/4 cup coconut
Mint Leaves

1. In each of two (14-ounce) parfait glasses, layer 1/4 cup granola, about 1/4 cup yogurt, 1/4 cup strawberries, 1/4 cup pineapple and 1 tablespoon coconut

2. Repeat layer. Garnish with mint if desired and additional strawberry.

Yields 2 servings

8 large eggs, slightly beaten
2 tablespoons milk
Salt to taste
2 tablespoons snipped chives
1 tablespoon butter or margarine
1/4 cup shredded, reduced-fat Cheddar cheese
4 (8-inch) flour tortillas, warmed
Salsa (optional)

1. Combine eggs, milk, salt and chives in a small bowl. Beat ingredients together with whisk or fork and set aside.

2. Heat the butter in a non-stick skillet over medium heat until melted. Add the egg mixture. Gently pull the eggs from the side of the skillet with a metal spatula. As the eggs start to set, stir them gently until curds form, about 2 minutes.

3. Remove from heat. Divide the cooked egg mixture evenly between tortillas and top with cheese. Fold up one end of each tortilla over filling, and fold in sides like an envelope. Serve immediately. Serve with salsa if desired.

Yields 4 servings

Calories 425, Total Fat 19g, Cholesterol 434mg, Carbohydrate 41g, Protein 21g, Sodium 560mg.

1 8-ounce package Manicotti pasta (12 shells)
1 cup milk ricotta cheese
3/4 cup grated Parmesan cheese
1 egg yolk
1/3 cup chopped fresh basil
2 tablespoons sliced green onion or chives
1 pound cooked chopped seafood or combination ( such as shrimp, crab, or lobster)
Salt and pepper to taste
Garlic Bechamel Sauce

1. Cook Manicotti pasta as directed on packages; drain and set aside

2. Heat the oven to 350 degrees. Mix the ricotta, 1/2 cup Parmesan cheese, egg yolk, basil, green onion, seafood, salt and pepper until combined.

3. Fill the each Manicotti with seafood mixture and place in a buttered baking dish. Spoon the Garlic Bechamel Sauce over the stuffed Manicotti and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake in oven until heated through, about 20 to 25 minutes. Let stand about 5 minutes before servings.

Garlic Bechamel Sauce
4 tablespoons butter or margarine
2 cloves garlic, minced
5 tablespoons all-purpose flour
4 cups milk
Salt to taste
Pinch Nutmeg

1. Melt butter in medium saucepan over low heat. Stir in the garlic and cook for about 1 minute without browning.

2. Whisk in the flour and cook, stirring without allowing it to brown, about 5 minutes. Slowly whisk in milk and continue whisking to avoid lumping.

3. Season with salt and nutmeg. Bring to a boil and cook, stirring until sauce is thick enough to coat the back of a spoon, about 10 minutes. Remove from heat

Yields 6 servings

Calories 537, Total Fat 24g, Cholestserol 194mg, Carbohydrate 43g, Protein 35g, Sodium 560mg.

1/2 cup frozen chopped spinach, thawed
8 large eggs
1/3 cup crumbled feta cheese
1/4 cup chopped onion
Salt and pepper to taste
Dash nutmeg
1 tablespoon olive oil
1/4 cup shredded Swiss cheese

1. Squeeze spinach to remove any excess water. Beat eggs with fork in a medium bowl. Stir in the feta cheese, onion, salt, pepper, nutmeg and spinach. Gently mix ingredients.

2. Place oven rack about 4 inches from heat. Heat the broiler. Heat the olive oil in a large nonstick, ovenproof skillet over medium heat.

3. Pour in the egg mixture and tilt to distribute evenly. Reduce heat to medium-low and cook until bottom is light golden, lifting the edge to allow uncooked egg to flow underneath, about 3 to 4 minutes.

4. Sprinkle with the cheese, and place the skillet under the broiler and cook until the top is set, about 2 minutes. Slide the frittata onto a platter and cut into wedges.

Yields 4 servings

Calories 255, Total Fat 18g, Cholesterol 442mg, Carbohydrate 5g, Protein 18g, Sodium 340mg.

1 tablespoon olive oil
2 6-inch flatbreads or pocketless pita breads
1/2 cup low-fat sour cream
1 tablespoon horseradish sauce
2 thin slices of red onion
5 ounces smoked salmon slices
Cracked pepper
Dill sprigs

1. Lightly brush each flatbread with olive oil and place on baking sheet. Lightly toast in 400 degree oven, 2 to 3 minutes.

2. Combine sour cream and horseradish sauce. Top each flatbread with a slice of onion, an equal amount of sour cream mixture and equal amount of the salmon slices (roll the salmon slices).

3. Sprinkle each with black pepper. Garnish with dill sprig if desired.

Yields 2 servings

Calories 407, Total Fat 14g, Cholesterol 25mg, Carbohydrate 50g, Protein 22g, Sodium 923mg.