Asparagus

Blanch fresh asparagus ( bring to boil for 3 minutes and immediately put into ice water dish for a minute or so)

put on baking sheet sprayed with oil
cover with bread crumbs
drizzle olive oil
sprinkle with Parmesan cheese

Recipe by Aunt Phyllis Sica Orofino

Large Flaky Biscuits

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp salt
• ½ cup butter, cold, cut into Tablespoons
• ¾ cup buttermilk, cold (or milk plus 1 tsp of lemon juice; allow to sit for 5 minutes before using)

Instructions

1. In a large bowl, mix the flour, sugar, baking powder, and salt.
2. Cut in the butter with a pastry blender until pea size pieces.
3. Add the cold buttermilk all at once and form into a ball.
4. Roll dough onto a lightly floured surface, into a 6x9-inch rectangle. Cut the rectangle into thirds.
5. Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again.
6. Using a 2¼ or 2½-inch biscuit cutter, cut 9 (maybe 10) biscuits and place them on a silicone lined baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your warm hands. (If any of the edges kind of stick down, I stretch them before baking to help make sure they will grow tall and flaky.)
7. Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom.

Sausage Stuffing

INGREDIENTS:

12 ounce pork breakfast sausage roll (like Jones )

3/4 cup diced yellow onion

1/2 cup diced celery

coarse salt and fresh black pepper

1 (14 ounce) package herb seasoned stuffing (like Pepperidge Farm )

2 (14 ounce) cans of low-sodium chicken broth

3 tablespoons melted butter, plus more for greasing pan and dotting the top

INSTRUCTIONS:

1. Set a large skillet over medium heat and brown the sausage, breaking it apart as it cooks into small crumbles. Once it's cooked remove to a large mixing bowl. If there's a lot of grease drain some of it off leaving about a tablespoon in the pan.
2. Add the onion and celery, season with salt and pepper and cook until tender, stirring often. Add it to the bowl with the sausage. Add the stuffing to the bowl and mix it with the sausage, onion and celery.
3. Pour the cans of chicken broth over it and mix well. Drizzle the butter over it and mix well. Cover the bowl with plastic and let sit 5 - 10 minutes. You can stuff your turkey with it at this point or bake as directed in the next steps.
4. Preheat oven to 400 degrees F. and grease an 8 x 8 casserole or baking pan with deep sides.
5. Taste the stuffing and season with salt and pepper if needed. Stir well again and then spoon into the pan. Cut a tablespoon of butter into small pieces and dot the top with it.
6. Bake 25 minutes, uncovered for a crunchy top or cover with aluminum foil for a soft top.

Vanilla Sweet Potatoes

4-6 sweet potatoes

1 T vanilla extract

1 T maple Syrup

1 T brown sugar

1 T butter

peel, cube, and boil potatoes

add butter, vanilla, maple syrup and brown sugar

beat on medium speed until all mashed

Can top with marshmallows and bake on 350 until marshmallows are brown.

For a yummy pecan crust mix these up and top then bake

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/2 cup butter (melted)