With Easter only a month away guess where my brain is?
Seriously, I shouldn’t even bother asking. I led you into that one. I’m terrible with surprises, forgive me.
Except that today I am surprising the owner of 84th and 3rd with a recipe that I made as part of The Secret Recipe Club. I had a wonderful time visiting her site and found some recipes that I will be trying very, VERY soon.
In fact, the kids were upset that I didn’t make these delicious looking Rainbow Pops. But after subjecting me to a rainy weekend of non stop constant Minecraft music and Frozen parody videos it was not on my list. And in fact these delicious rainbow pops reminded me that in a few short weeks we will be coloring Easter eggs–none of which they will eat after coloring them. So my mind flew to what I would make with all those Easter eggs and I immediately fell in love with the Easter Egg Salad Wrap I am featuring today.
Of course, no meal would be complete without at least a little bit of chocolate, so JJ’s gluten free brownies made with the discards from your juicer completely intrigued me and is one of the most delicious answers that I’ve seen on what to do with all of the leftover pulp from the juicer.
And of course no Easter is complete without breakfast, and traditional hot cross buns are a must after a morning of Easter egg hunts. JJ’s version is a berry filled hot cross bun that looks delightful!
Microwave Potato Chips (Barbeque Flavor)
View Other Great Recipes in the Collection: