It’s almost Easter! I’m hoping to bring you a few Easter-y recipes in the very near future, now that our sink is finally fixed and I’m home from Texas. But in the meantime, I wanted to share some recipes I’ve been drooling over, plus a few things I’ve made in the past — just in case your Easter weekend menus aren’t already set (or you’re not planning a 48-hour jelly bean binge).

Wake up with some hot cross buns, hot cross pancakes or strawberry cream scones.

For something a bit more savory in the a.m., perhaps candied bacon or cheesy grits casserole will do the trick.

For the big dinner, we usually order a Honeybaked ham. But you’ll need some side dishes — maybe ambrosia salad or fruit salad with mint sugar for something fruity, either fancy mac & cheese, or regular (but still incredibly delicious) mac & cheese, and then, because I guess you need some vegetables, mayo-less potato salad and asparagus and gruyere tarts.

For the Easter basket, you can make your own chocolate bunnies, bake up lemon-coconut cottontail cookies, or try toasted coconut marshmallows or lemon marshmallows. You can even make your own edible Easter grass by dyeing some sweetened coconut.

For the real dessert, coconut rainbow sprinkle cake or orange cream cake  would be beautiful. Or go for sugar overload with Peepcake or Peep cupcakes.

And what to do with all those leftovers? Try this delicious-looking ham and cheese puff-pastry pie and some deviled eggs.