Easter Decorating and Traditions

I am way behind on my Easter plans. I can use moving as an excuse, though. I think. But my son and I did work on some Easter eggs today so I’m trying to catch up with the holiday! It made me so happy to see his smile when we sat down to make the eggs. Kids love traditions like that!

Every season on my blog I like to take a look around Williams Sonoma for some holiday inspiration. I usually look a bit earlier than the week of, but oh well. Better late than never. I saw these sweet little straw bunnies and I LOVE them! I would put those in my kids’ Easter baskets if I had more time to get them. I’ll have to pass on them this time since I don’t have a WS near me anymore.

The last couple of years I’ve seen Easter egg TREES. I’m thinking it is cool to leave branches out all year round seasonal decorating. I’ve always had spring twigs, fall twigs and winter twigs that I change out, but some simple white branches work year round. My son would love this, so I think this is a doable project for this week. I don’t have white branches but any branches would do.

Here is another use for all that leftover moss I had from my moss balls…stuffing it under a bell jar filled with twigs, nests, feathers and eggs! I’m going to fix up my apothecary jar with the eggs my son and I just did and the leftover moss.

Tell me, do you put together Easter baskets? What do you put in them? What do you eat for Easter brunch? What are your Easter/Good Friday traditions?

I try to keep my holidays fairly simple so even if life is crazy {as mine tends to be all the time} I can pull off a holiday without undue stress. One way I do that it to use some traditional recipes year after year. I’ll share my Easter Spinach Sausage Brunch casserole recipe with you all. I’ve used this one for probably 20 years. It is always a hit.

Spinach Sausage Brunch Casserole

1 lb. bulk Italian sausage
1 cup chopped onion
1 lg bell pepper, roasted and chopped (I broil a couple of them them in the oven until the skin turns black, then I steam them in a baggie for about 10 minutes and then remove the skin)
9 oz. pkg. frozen chopped spinach thawed and well drained
1 cup flour
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 T. chopped fresh basil
8 eggs
2 cups of milk
4 oz (1 cup) Provolone cheese (shredded or even sliced is fine)

Heat oven to 425 degrees F.
Grease 13 x 9 inch pan.

In large skillet, brown sausage and onions. Remove from skillet; drain on paper towels.
Arrange sausage mixture in greased pan.
Sprinkle half of chopped pepper over sausage mixture; top with spinach.

Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, Parmesan cheese, salt and basil. In another large bowl, combine eggs and milk; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.  (you can cover it and put in fridge for 2 hours at this point—in fact, I put it in the fridge over night).

Bake at 425 degrees F for 20 to 25 minutes or until knife in center comes out clean. Sprinkle casserole with remaining red pepper and Provolone cheese. Bake at 425 degrees for additional 1 to 2 minutes until cheese is melted. Let stand about 5 minutes. Cut into squares. Serves 8 to 10.

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