We love to gather for a special Resurrection Sunday brunch after church. It’s so fun to see the little ones dressed up and full of sugar energy. Faith, family, and the farm have always been our focus at the Grace-Filled Homestead, and this festive board helps us celebrate our Savior, spring blooms, and baby birds. It’s filled with delicious veggies, meats, candies, and our adorable deviled eggs in the shape of baby chicks. The final touch is our Bird’s Nest Cookies that are beyond delicious. Your Sunday guests will appreciate this special spread. This faith-inspired board would also be a wonderful addition to other celebrations such as a baptism or graduation baccalaureate.
Ingredients
1 cucumber
1 kiwi
3 slices cheddar cheese
3 slices pepper jack cheese
½ cup strawberries
½ cup raspberries
½ cup pineapple chunks
½ cup baby carrots
1 cup chocolate egg candies
Bird’s Nest Cookies
(recipe follows)
8 slices smoked turkey
15 crackers
10 tortilla pinwheels (prepared)
4 iced cookies
Hatching Chicks Deviled Eggs
(recipe follows)
BOARD Directions
Rinse and dry your produce as needed. Slice the cucumber into rounds, and peel and slice the kiwi into rounds. Use mini flower-shaped cookie cutters to cut the cucumber slices and cheddar cheese slices into bloom shapes. I use a small round cutter to cut circles from the pepper jack cheese and place the
circles on top of the cheddar daisies for a simple, elevated look.
Start your board by arranging some items to form the exterior shape of the cross. We used the cucumbers and cheese, then added fruit, carrots, chocolate eggs, and six of the Bird’s Nest Cookies. Don’t overthink it. Have fun placing your goodies wherever you want. Fill in the shape with the turkey, crackers, pinwheels, cookies, and six of the deviled eggs. Additional goodies can be set aside to restock the display as needed. What a special treat for your Sunday brunch!
Bird’s Nest Cookies
Ingredients
1 cup creamy peanut butter
1½ cups butterscotch chips
4 cups chow mein noodles
36 mini chocolate Easter eggs
Directions
In a medium saucepan over low heat, combine peanut butter and butterscotch chips. Stir until melted and smooth. In a large mixing bowl, combine chow mein noodles and melted peanut butter mixture. Stir until noodles are coated. Divide the cookie mixture evenly into a 12-slot greased muffin tin. Press down in the middle of each cookie to make an indentation for the candy eggs. Place the muffin tin in the fridge to chill for at least 30 minutes, until the cookies are hard. Gently remove each cookie from the pan with a butter knife and place three candy eggs on top (I find that Cadbury eggs, M&M eggs, or Hershey eggs all
work well).
YIELD: 12 COOKIES
Photo by Lana Stenner
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A Farm-Fresh Spread for Every Occasion!
Farm-Fresh Charcuterie Spreads, by Lana Stenner, features a collection of more than 40 unique recipes for boards, platters, and grazing tables featuring simple, healthy, seasonal ingredients. These popular platters offer variety, style, convenience, and flavor for home cooks looking to share some delicious food with their friends and family.
You’ll discover holiday-themed recipes; specialty boards for butter, cheese, and even edible flowers; and step-by-step instructions for Lana’s famous Grace-Filled Homestead grazing table. Enjoy the best food the farm has to offer with less prep and cleanup, and start building your spread today!
Learn more about the book and how to purchase here.
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