Bestyears, agree with olychick: omit the pineapple and ambrosia. Since it's brunch not dinner, i see no need for a vegetable. Serve only one dessert. Yes, I know, it's fun to offer choices, but, again, the extra work for you is not necessary or worthwhile. I think you and i are alike .....so many tasty things to make it's hard to keep it simple. I am trying to make it easier on myself these days, and it does make the day less hectic and more enjoyable for me. Question: to me, brunch indicates breakfast food, with perhaps a salad. Several of you are serving a dinner, or lunch, yet call it brunch? Why is it not called that( dinner or lunch) ? I love to entertain with brunch ....it's so simple. I usually make either two frittatas or one large breakfast casserole, fresh fruit and bread of some kind. For a luncheon-brunch ( showers and the like), it's veggie frittatas and a salad of grilled chicken, and a fresh friuit dish....unless there's lots of fruit ( berries, apples, etc) in the salad. Happy Easter and Passover !

I don't know if we will be going somewhere or staying home yet so that will make a difference. Pretty sure ham will be involved either way. If we stay home I would love to have hubby put a ham in the pit I love smoked bbq ham. as to recipes they are extremely difficult to copyright and rarely are because the change of one or 2 ingredients or amounts makes it a different recipe. And for giving the credit to the original how the heck would you know the original creator for a recipe that has been handed down for generations, I have a collection of church cookbooks from Louisiana and the South and Jr. League cookbooks. I can not tell you how many have the same exact recipes in them which were "contributed" by someone. That is what is done recipes are contributed and then often times the person who contributed it their name gets added on as a way to remember it. I have recipes I have contributed for years to various forums etc many have my name attached now, I didn't do that others did. Now when I do have an original recipe that I created my very own self I will say this is an original. I may later see my original recipe re-posted somewhere with out giving me credit or even with someones name attached. That means it must have been pretty good because it is being passed around! Enjoying them is the pay off! Glenda I have so many of my cookbooks that look just like yours, very loved LOL.

And I meant to say, I found a gluten free Irish Soda bread recipe. Can't vouch for it, but just in case: Karina's Gluten-Free Irish Soda Bread This soda bread sports a mildly sweet and complex flavor. The potato starch gives it tenderness, moisture and lift. If you don't like the taste of caraway, try a touch of finely grated orange peel. Make sure your source of millet flour is truly gluten-free. Ingredients: 1 cup gluten-free millet flour or certified GF oat flour 1/2 cup sorghum flour 1/2 cup potato starch (not potato flour!) 2 tablespoons raw sugar 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon sea salt 2 teaspoons xanthan gum 5 tablespoons Earth Balance stick, or Spectrum Naturals Organic Shortening 3/4 cup plain non-dairy milk with 1/2 teaspoon lemon juice, or mild rice vinegar added 2 free range organic eggs or Ener-G Foods Egg Replacer 1 tablespoon honey or raw agave nectar 1 to 3 teaspoons caraway seeds, to taste (or use grated orange peel) 1 cup currants or raisins Instructions: Preheat oven to 375ºF. Lightly grease an 8-9 inch round cake pan and dust it with gluten-free flour. Whisk the dry ingredients together in a large mixing bowl. Cut in the shortening with a whisk, fork or pastry cutter. Whisk the wet ingredients together in a separate bowl. Make a well in the center of the dry ingredients and add the non-dairy milk, beaten eggs and honey, gently mixing as you go. I use a soft silicone or rubber spatula to do this. If you need a little more non-dairy milk to moisten the dough, add a tablespoon at a time and stir in. When the dough is evenly moist- like sticky biscuit batter, add the caraway and raisins. Stir only briefly to mix them in. Scrape and spoon out the dough into the prepared cake pan; and use wet hands to flatten and smooth the dough into a round loaf. Using a sharp knife, slice a criss-cross into the dough and wiggle it a bit from side to side to make a wider dent. [According to Irish folklore, the criss-cross discourages the mischievous fairies from messing with your humble loaf of bread. In case you were wondering.] Place the pan into the center of a preheated oven. Bake for about 30 minutes, until the loaf is golden and crusty and sounds hollow when thumped. Insert a wooden toothpick into the center to test for doneness. Cool on a wire rack for five minutes; and turn the loaf out of the pan to cool to room temperature on the rack. This sweet and tender bread is fabulous warm from the oven, even if it tends to crumble a bit. It gets a bit sturdier as it cools. gluten free Irish Soda bread Recipe Source: glutenfreegoddess.blogspot.com Posted by Karina Allrich

Ours is pretty basic, glazed baked ham (NOT spiral cut) & scalloped potatoes for sure. Probably a green salad containing a wide variety of baby greens. Maybe that pineapple casserole made with chunked pineapple, cheese, I forget what else, but it goes so good with ham! A green side dish of some sort. I'm seriously considering introducing the family to the roasted Brussels Sprouts with cranberries in a reduced Balsamic vinegar glaze (Pioneer Woman). Personally, I'd be happy with just that dish, it really is that good! Oh, and dessert is always fresh strawberry pie, even though I decided long ago that there is no such thing as good fresh strawberries in Texas. As no one else here has had fresh strawberries that don't have the hard white center, they think what we have here are good. That's okay, I just make the pie, I don't have to eat it! Rusty