Easter Table, Butterscotch Marble Bundt Cake and Easy Spring Veggie Casserole

 

That I may know Him and the power of His resurrection, and may share His sufferings, becoming like Him in His death. - Philippians 3:10

This Easter, I created a less traditional tablescape, without a tablecloth! Perhaps it was a risky move, but it turned out great, thanks to the cute floral corkboard placemats and my new Peter Rabbit plates. I'd been eyeing these plates for a few years from Pottery Barn, and I'm glad I bought 8 last year as they are now unavailable.

I also made use of these large rabbit sculptures (also from Pottery Barn), which have honestly sat in my basement storage for several years because I didn't like the heavy look of them. But when paired with this rattan tray (from Crate and Barrel) and some faux greenery, the centerpiece came to life. I also added fresh white roses in vases with etched palm leaves and candles in crystal holders on either side to offer more sophistication. Plus a scarf table runner for color and a more airy look than a traditional fabric runner.

OUR MENU:

HoneyBaked Ham and Turkey

Strawberry Mozzarella Salad

Corn Casserole (find the recipe and photo here on my past food blog). You'll find this at just about every holiday meal as it is that good.

Easy Spring Veggie Casserole

Butterscotch Marble Bundt Cake

This was one of the simplest and most flavorful salads I've made. Choose a softer lettuce like butter lettuce and use kitchen shears to cut the leaves into smaller pieces (it makes a difference!). To mine, I added sliced fresh strawberries and mozzarella pearls and I tossed it with my favorite Brianna's Blush Wine Vinaigrette (with the strawberry on the label). Other additions could include candied nuts or seeds, thinly sliced red onion or shallots, or additional fruits like blackberries and kiwi.

Casseroles never photograph well, but what they lack in looks, they make up for in taste. This is a new recipe for me this year, adapted from a Paula Deen recipe. I love that it reminds me of the flavors of green bean casserole but with the freshness of Spring vegetables including asparagus and green peas. Another fun addition is the layer of cut-up hard-boiled eggs. This casserole really is the perfect Easter side dish. So simple and delicious.

Here's a better look inside.

Easy Spring Veggie Casserole

1 bunch fresh asparagus

1 can cream of mushroom soup (I used low sodium)

2 cups of frozen peas

3 hardboiled eggs, sliced into rounds

1 bag shredded sharp cheddar cheese

1 can French's Crispy Fried Onions

Preheat oven to 350 degrees. Cut up the asparagus into bite-sized pieces (make sure to discard the woody ends). Steam until just soft (I use a microwave vegetable steamer). Also, microwave the green peas until mostly hot and set both aside.

In an 8x8 baking dish (sprayed with non-stick spray) layer the steamed asparagus (I salted them a bit) and top with 1/2 the can of cream of mushroom soup. Next layer on the peas and then the sliced hard-boiled eggs. Add 1/2 the bag of cheese, the rest of the mushroom soup and then the remainder of the shredded cheese.

Bake for 15 minutes. Then remove from oven and sprinkle the fried onions on top. Return to oven and bake another 5-10 minutes until onions are lightly browned and the casserole is heated through.

Serves 6-8.

This bundt cake recipe has withstood the test of time. My mom made it quite a bit when we were young, but she then transitioned to making more cakes from scratch, instead of boxed cakes like this one. Considering we were going for a low-key Easter spread, I was grateful for the ease of making this cake. Before serving, one could fancy it up with powdered sugar or chocolate and butterscotch sauce drizzles, but I opted for simplicity with whipped cream. Super moist, super easy and so pretty. You've got to try this cake.

Butterscotch Marble Bundt Cake

1 boxed white cake mix

1 small 3-3/4oz. package instant butterscotch pudding mix

1 cup water

1/2 cup vegetable oil

4 eggs

1/2 cup chocolate syrup (like Hershey's)

Preheat oven to 350 degrees. In a large mixing bowl combine the cake mix, pudding mix, water and oil. Beat for 2 minutes with a hand or stand mixer. One at a time, add 4 eggs, beating well after each addition. Pour 2/3 of the batter into a well-greased and floured 10" bundt pan. Mix the remaining 1/3 batter with the chocolate syrup and pour evenly over the butterscotch batter. Bake for 45 minutes to an hour, depending on the material of the pan. Cool for 25 to 30 minutes in the pan before turning the cake out onto a serving plate.

Serves 8-10. The leftovers are great for breakfast.