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Spring Into Simple, Stylish Entertaining

(Family Features) - Entertaining doesn't have to be difficult — in fact, it should be fun! Whether it's a small casual gathering or a special spring celebration, let the Betty Crocker Kitchens serve up a few ideas to pull off your next party with style.

Whether you are serving finger foods and beverages or a multicourse meal, include variety. The foods should complement each other — hot and cold temperatures, crisp and creamy textures, strong and mild flavors, and a variety of colors.
Do your spring thing with a few easy touches. Use bright colorful napkins — there is a wide array of bright and pastel paper napkins. For a fresh idea, place a bundle of fresh asparagus, tip side up, in a clear vase filled with water.
Reinforce your spring theme with easy desserts: assorted-flavored sherbet, such as lime, orange and mango, with a sugar wafer or cookie. Save time and stop by your favorite club or supermarket bakery and pick up a lemon cream or strawberry-rhubarb pie. Make cupcakes from a cake mix; tint frosting with food coloring.
Use garnishes liberally to make your food look extraordinary — orange, lemon or lime slices in beverages, sprigs of fresh herbs around serving platters, a dash of paprika on potatoes or coarsely ground pepper on vegetables.

To make your next brunch extra special, try this fun twist on Eggs Benedict. Simply pick up a package of Croissant Pinwheels, baked fresh at 515 SAM'S CLUB locations nationwide. This buttery, flakey croissant is a delightful companion to poached eggs, Canadian bacon and creamy hollandaise sauce.

Croissant Pinwheel Eggs Benedict

1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
4 Croissant Pinwheels
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper to taste
Paprika
Chopped fresh parsley

In 10-inch skillet, heat 2 inches water and the vinegar to boiling; reduce to simmering.
Break cold eggs, one at a time, into custard cup or saucer.
Holding dish close to water's surface, carefully slip eggs into water.
Cook 3 to 5 minutes or until whites and yolks are firm, not runny.
Remove eggs with slotted spoon and drain on paper towel.
In 10-inch nonstick skillet, heat Canadian bacon until warm.
Using serrated bread knife, carefully split Croissant Pinwheels; brush cut sides with melted butter. In same nonstick skillet, toast cut sides of Pinwheels over medium-high heat until golden brown.
To make sauce, place egg yolks, hot water and lemon juice in blender. Cover and blend 1 minute. With blender running, pour hot melted butter through hole of blender cover. Season with salt and pepper; keep warm.
Top half of each toasted Pinwheel with 1 slice Canadian bacon and 1 poached egg. Pour warm sauce over each; top each with remaining half of Pinwheel. Garnish with paprika and chopped parsley. Serve immediately.

Tip: Substitute your favorite instant hollandaise sauce base for sauce recipe.

SOURCE: General Mills Inc.