Breakfast Strudel

Breakfast Strudel

1 box puff pastry dough (1.1 lb.)  Thaw according to package directions.

2 Tbsp. unsalted butter                   1 C. frozen cubed hash browns

1/2 C. onion, diced                          1 C. green bell peppers, diced (about 1/2 large)

1 C. diced ham

11 eggs                                              2 Tbsp. fresh chives, minced

4 oz. cream cheese                         2 tsp. orange juice concentrate mixed with 4 tsp. water

1 egg, beaten                                    1 Tbsp. water

2 Tbsp. Parmesan cheese, shredded

1.         Melt butter in a large skillet.  Add potatoes and sauté 5 minutes.

2.         Add bell pepper and onion.  Sauté 3 minutes, then add the ham.

3.         Whisk eggs, chives, salt and pepper together.  Add to the pan and cook, stirring, until just set.

4.         Remove from heat.  Add cream cheese and juice.  Stir to combine.

5.         Unfold pastry and roll to 10” X 12”.  Transfer to parchment lined baking sheet.  Lightly mark dough lengthwise, in thirds (dough may already be marked because of fold marks in dough).  On each outside section, cut 8 slices.

6.         Fill the center section of each puff pastry with half the egg mixture.  Fold the strips, right then left, over the egg to form a braid.

7.         Beat the single egg and 1 Tbsp. water.  Brush on the strudels.  Sprinkle parmesan cheese on top.

8.         Bake at 400° for 20 to 30 minutes, until golden brown.  Let cool 5 minutes before slicing.

Note:  You may make this a day ahead and refrigerate over night.

Deviled Eggs

(Make to the size you want!!!)

3 eggs                                    1-2 Tbsp. Mayonnaise

1/4 tsp. mustard                    1 Tbsp. sweet pickle relish, drained (optional)

salt and pepper to taste

1.         Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes

2.         Pour off boiling water, and re-fill pan with ice cubes in cold water.  If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell.

3.         Peel the eggs.  Cut them in half lengthwise and remove the yolks.  Put the egg whites in the refrigerator until you are ready to fill them.

4.         Put the egg yolks in a zip lock bag.  Press the air out, close it, and mash the yolks with your hands.

5.         Open the bag and add the ingredients listed, or other ingredients of your choice (salsa and barbecue sauce both work.)  Press the air out, close the bag, and mix with your hands.

6.         Cut off one corner of the bag.  Gather the filling up in that corner, and pipe it into the egg whites.  ALWAYS refrigerate deviled eggs.

Green Bean Casserole

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans French style green beans, drained
• 2 cups shredded Cheddar cheese
• 1/2 cup crumbled buttery round crackers
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

cranberry sauce

12 ounces cranberries

1/2 cup white sugar

1/2 cup brown sugar

1 cup orange juice

1/8 tsp cinnamon

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools

Gourmet Sweet Potato Classic

Ingredients

• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned