If you haven't finalized your Easter meal plans, you might want to make room for a few additions. With asparagus being advertised for as little as $.97 a pound, the Asparagus Ham Brunch Bake is an even better treat. Serve this for breakfast, brunch or as a side on your Easter dinner table. I'm also throwing in a couple of deviled egg recipes to use up those left-over colored ones. Be sure to try the Southern style recipe that's jazzed up with deviled ham. And, to round out your holiday meal, how about a pie made with the ever-popular, marshmallowy Peeps? The kids will love this one.

Happy eating and Happy Easter!

Also, happy birthday this Easter Sunday to my son, Blake, who'll be celebrating his 21st birthday!
          Asparagus               Ham
            Brunch         Bake
1 1/2 C. chopped fresh asparagus, divided
6 C. cubed sourdough bread, divided
1 1/2 C. diced ham
4 eggs, beaten
2 1/2 C. whole milk
salt and pepper to taste
2 C. shredded Swiss or Cheddar
  cheese

Blanche asparagus in boiling water for 1 minute. Drain well. Spoon onefourth of bread cubes into a buttered 2- quart casserole. Scatter half of the asparagus over the bread. Top with another one-fourth of the bread cubes. Cover with ham. Top with another onefourth of the bread cubes. Whisk together the eggs and milk, seasoned with salt and pepper. Pour eggs over the bread cubes. Cover and chill for at least three hours (better if overnight). Bake uncovered at 350 for an hour. Top with shredded cheese and heat until melted. Let stand 10 minutes before serving.
          Southern             Style
            Deviled         Eggs
6 hardboiled eggs, peeled and sliced
  lengthwise
1 (4.5 ounce) can deviled ham spread
1 T. sweet pickle relish
1 T. mayonnaise (more if you need it)
salt and pepper to taste
1 pinch paprika
3 pimento-stuffed green olives, sliced

Remove egg yolks and place in medium bowl. Mash the yolks with deviled ham, relish and enough mayonnaise to make a smooth filling. Season with salt and pepper to taste. Spoon the mixture into the hollows of each egg (or use a piping bag to be prettier). Sprinkle with paprika and top each egg half with a slice of olive. Chill before serving.
        Zippy       Deviled         Eggs
12 hardboiled eggs, peeled, sliced
lengthwise
2 tsp. mustard powder
1 Tsp. Worcestershire sauce
1 tsp. hot pepper sauce
1/4 tsp. celery salt
1/2 C. butter, softened

Place yolks in a medium sized bowl. Mash and set aside. Mix mustard, Worcestershire sauce, hot sauce, celery salt and softened butter into the mixing bowl with the yolks. Blend mixture until smooth. Scoop mixture unto the egg hollows. Refrigerate at least one hour and serve.
    Chocolate               and     Peeps         Pie
1 1/2 C. graham crackers, crushed
2 T. sugar
6 T. unsalted butter, melted
2 full packages of Peeps (30 peeps
  total, your choice of color) plus additional
          for garnish
1/3 C. hot milk
1 ½ C. heavy whipping cream
1/4 tsp.vanilla
2 oz. semisweet chocolate, cut into
  small chunks and chilled in freezer

Preheat oven to 350 degrees. Mix butter, sugar and crushed graham crackers in a bowl. Press mixture evenly into the sides and bottom of a 9-inch pie plate. Bake crust for 7 minutes until golden. Allow to cool to room temperature. Using a double boiler, stir in hot milk and Peeps until fully melted and uniform in color. Allow to cool to room temperature, 7-10 minutes. Do not allow mixture to stiffen. Whip cream to stiff peaks using a hand blender or kitchen mixer. Add vanilla during mixing. Using a rubber spatula, fold whipped cream and chocolate pieces into the Peeps mixture. Make sure all of the ingredients are thoroughly incorporated. Pour into pie crust and refrigerate several hours or overnight. Garnish with coconut, tinted green, whole peeps and more chocolate pieces.