April 2011 Recipes

Drinks
Ginger-Orange Mocktails
Sparkling Ginger-Orange Cocktails

Nibbles
Split Pea Hummus

Main Dishes
Brown Sugar-Bourbon-Glazed Ham
Grilled Chicken Tacos
Grilled Pork Tenderloin with Squash Medley
Roasted Salmon with Lemon and Dill
Rosemary Chicken Kabobs
Rosemary Roast Lamb
Tomato-Herb Frittata

Sides
Asparagus-and-Green Onion Risotto
Classic Parmesan Scalloped Potatoes
Creole Shrimp Deviled Eggs
Georgia Peach Deviled Eggs
Gouda Grits
Grilled Cheesy Corn
Gruyère Scalloped Potatoes
High Society Deviled Eggs
Quick Buttermilk Biscuits
Roasted Carrots
Scalloped Sweet Potato Stacks
Simply Deviled Eggs
Texas Caviar Deviled Eggs
Triple Pickle Deviled Eggs

Soups & Salads
Curried Shrimp-and-Corn Chowder
Fresh Corn-and-Potato Salad
Fruit Salad with Yogurt
Pickled Okra and Shrimp Salad
Shrimp-and-Corn Chowder

Sweets
Caramel-Pecan Brownies
Carrot Cake Muffins
Ginger-Lemon Bars with Almond Streusel
Hello Dolly Bars
Layered Carrot Cake
Marbled Brownies
Mississippi Mud Brownies
Peach Melba Shortbread Bars
Peanut Butter-Chocolate-Oatmeal Cereal Bars
Simple Brownies with Chocolate Frosting
Strawberry-Fromage Blanc Tartlets
Strawberry-Lemon Shortbread Bars
Tequila-Lime-Coconut Macaroon Bars

Extras
Blackberry Butter
Chocolate Frosting
Creamy Lemon Horseradish Sauce
Lemon-Herb Butter
Walnut-Honey Butter