All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

(from Herbs, Spice & Everything Nice)
Country Thyme Herb Club

½ cup olive oil
½ cup balsamic vinegar
½ tsp basil
½ tsp tarragon
½ tsp thyme
1 tsp lemon juice

Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.

(Todd made this Easter 2017 – delicious!)

2 Tbles melted butter or baking spray
2 cans (12.4ounces each) refrigerated Cinnamon Rolls with icing (icing reserved)
4 eggs
½ cup heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans
¼ cup maple syrup + 1 tsp

1. Heat oven to 375 degrees
2. Pour melted butter into a 3-quart baking dish that has been sprayed with non-stick cooking spray.
3. 3. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 6 pieces – place the chopped cinnamon rolls over the melted butter.
4. In a medium bowl, whisk together the eggs, cream, cinnamon, and vanilla until combined. Drizzle the mixture over the cinnamon rolls. Sprinkle with pecans; drizzle with ¼ cup maple syrup.
5. Bake 25 minutes or until golden brown. Cool for 10 minutes. Remove cover from the icing; microwave for about 15 seconds or until thin enough to drizzle . Stir in 1 tsp of maple syrup. Drizzle over the Cinnamon Roll Casserole.