Easter Bunny Birthday Lunch

Easter time is one of the most marvelous

times of the year when life returns and

flowers bloom and we celebrate

Christ's resurrection.

Today's table celebrates Easter in

shades of purple and pink with the

most adorable bunny dishes that I got

this year at a Pottery Barn outlet in Texas.

I knew when I saw them that I had to make 

them the star of an Easter table with the

two naughty bunnies trying to climb up

and snitch the cake!

Could they be any more adorable?

My dear friend Barb was having a birthday

so these fun tiered birthday cakes are what

our darling bunnies are trying to grab a bite of.

They are Cream Cheese Pound Cakes that I will

post the recipe for later.

I decided to fill the table with beautiful purples,

my favorite colors.  I love all of the fun shapes 

and textures.

These beautiful iridescent flower plates I

purchased last year, but I only had four in 

purple so I alternated them with pink ones.

I was going to use pink accents in 

the centerpiece so these worked out well.

I have had these square purple plates for

over a year now and just happened to 

have enough for this table of six.  

What amazing color and I just love that edge.

They were a find at Home Goods.

Little butterfly napkin rings

fit our spring table.

You can see the square amethyst glass plates

that I turned on an angle and set them as a charger.

Some real grass with fresh cut flowers

tuck into a mercury glass urn for

the center of our table.

Real grass is so fun for a

spring table and you can

buy it at the grocery store.

These micro mini daffodils were given

to me last year and after they died

off I planted the bulbs outside.  They

are just perfect tucked into the spring grass.

Chocolate and foil bunnies

sit on a pedestal for the center of the table.  

The table is accented with fresh flowers.

They just can't wait for lunch!

And neither could I!  It was so pretty.

The tiered cake pan was purchased at

 Orson Gygi in Salt Lake City,

but here is a link for a similar one.

The Cream Cheese Pound Cake is

so buttery and yummy that I just piped

a little bit of frosting around all

three layers.

Fresh flowers from the garden in

purple hues were used to garnish the cakes.

Just before lunch I added fresh raspberries

and a candle for each cake.  It was fun 

to have everyone blow out the candle 

on their cakes.

What better lunch to prepared for

our little bunnies than

Lettuce Wraps.

(I will post this recipe next week too.)

Happy birthday Barb!

Glad those little bunnies couldn't nibble

on the cakes.

I will be posting with

Tablescapes Thursday

Sources

Goblets - Horchow (years ago)

Silver ware - Horchow (discontinued)

Tablecloth - Your Chair Covers

Purple glass charger - Tai Pan

Napkin rings - Tai Pan

Square plates - Home Goods

Flower plates - Home Goods

Bunny pedestals - Pottery Barn Outlet

Chocolate bunnies - Tai Pan

Foil and glass bunnies - Home Goods

Southwest Lettuce Wraps

This is  a great summer salad that I found

in A Taste Of Home Magazine and wanted

to try.

The flavors of  the Southwest combine in a

fresh tasting lettuce wrap for a light

summer lunch or supper.

Grilled chicken, grilled corn,  tomatoes, black beans,

 avocadoes, green chilis,  lime and cilantro

are mixed and chilled together, then served

in a lettuce leaf (or a tortilla for those who

want a heartier meal.)

I was even able to pick the cilantro fresh from the

garden (it won't last long now with the heat).

Southwest Lettuce Wraps

3 C. grilled chicken, cut into bite-size pieces

2 ears fresh corn, steamed then grilled (or use

frozen)

1 - 16 oz. can black beans, drained and rinsed

2 medium Roma tomatoes, chopped

1/2  red or orange bell pepper, chopped

1 avocado, cubed

1/4 C. chopped cilantro

1/2 C. salsa

2 T. fresh lime juice

1/2 tsp. cumin powder

1/2 tsp. garlic salt

sour cream

cilantro

mild pickled jalapenos

Mix the chicken, corn, beans, tomatoes, pepper,

avocado and cilantro gently

in a medium size glass bowl.  St,ir in the salsa, lime,

cumin and salt.

Place in the fridge and let chill for 2 hours.  

Wash Boston Bibb lettuce (or you can use

leaf  or Romaine lettuce).  Drain and place

in fridge for 1/2 hour to crisp.

Serve the chicken mix in a lettuce leaf

and top with sour cream, cilantro and

jalapeno slices if desired.

This was such a fun summer supper.  The whole

family loves lettuce wraps.  We served whole grain

tortillas as a side dish and many tried the chicken mix

in the tortilla too, but no one could say which was

their favorite.  

Give this one a try.

I will be posting this with 

On The Menu Monday

Foodie Friday