Turkey and Sweet Potato Frittata

This recipe is based on a recipe that Steve picked up at the grocery store.  It is a great way to use leftover turkey. 

5 large eggs
3 large egg whites
1 teaspoon kosher salt
freshly cracked black pepper
2 ounces grated Gruyere cheese (you can substitute Swiss)
1 tablespoon olive oil
1 small onion, chopped
1 peeled large sweet potato, diced into 1/2-inch pieces
1 teaspoon fresh or 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
6 ounces leftover cooked turkey breast, chopped
1 loose cup baby spinach, roughly chopped
3 green onions, chopped, white part and green part separated
4 ounces shredded cheddar cheese

Preheat the oven to 400 degrees F.

Crack the eggs and add egg whites into a large bowl.  Add 1/4 teaspoon of the salt and a pinch of fresh cracked pepper and whisk until blended.  Mix in cheese.

Heat a 10-inch non-stick oven safe skillet over medium heat.  Add the oil, onions, and white part of green onions to the pan and saute, stirring frequently, until the onions are golden, 5-6 minutes.

Add the sweet potatoes and thyme.  Season with 3/4 teaspoon salt, garlic powder, paprika, and a pinch of black pepper.  Cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 minutes.

Keep the cover off at this point.  Add the chopped turkey to the skillet and stir to combine.  Add the spinach, and cook until wilted, about 2-3 minutes.  

Pour the egg mixture into the skillet.  Reduce the heat to low and cook until the edges are set, 6-8 minutes.

Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8-10 minutes.  Add the grated cheddar and return it to the oven until the cheese melts, 1-2 minutes.  Cut the frittata into 6 wedges and serve.  Garnish with green part of green onions.

Lora Brody's Rugelach

Source:  Lora Brody's Christmas Cookie Book

You can probably tell by looking at the picture that these are really light and rich and tasty.  The apricot jam and golden raisins makes this both sweet and tangy.  They are fun to make too.  A little time consuming, but so so worth it.  Rugelach are made at Christmas time.  But why?  They are not red and green.  They are too good to allocate to one month of the year.  Lora Brody is talented.  These are the best.

Dough:
1 - 8-ounce cream cheese
1 cup unsalted butter
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups bleached all-purpose flour (sift into the cup and level off)
1/4 teaspoon salt (optional)

Filling:
1/4 cup + 2 tablespoons granulated sugar
1/4 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups golden raisins
1 cup coarsely-chopped walnuts
1/4 cup apricot preserves (well stirred)

Topping:
1/4 cup milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Soften the cream cheese and butter.  In a mixing bowl, cream the cream cheese and butter until blended.  Beat in the sugar and vanilla extract.  On low speed, beat in the flour and the optional salt until incorporated.

Scrape the dough onto a piece of plastic wrap and press it together to form a ball.  Divide the dough into 4 portions and cover each with plastic wrap.  Refrigerate for two hours or overnight.

Filling:  In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.  Remove the dough from the refrigerator and allow it to sit on the counter for 15 minutes or until it is malleable enough to roll.

Place 2 oven racks in the upper and lower thirds of the oven.  Preheat oven to 350 degrees.

Using a floured rolling pin, on a lightly floured board, roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn't sticking.  Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the apricot preserves.  Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves.  Press the filling firmly and evenly over the dough.  Using a sharp knife, cut the dough circle into 12 triangles or pieces of 'pie.'

Use a thin knife, if necessary to loosen the triangles from the board.  Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape.  Place the Rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets (cookie sheets lined with parchment or buttered).  Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm.  

For the topping, brush the Rugelach with milk.  In a small bowl, stir together the sugar and cinnamon, and sprinkle the Rugelach with it.  Bake for 16- to 18 minutes or until lightly browned.  For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.   Makes 4 dozen cookies.

Cinnamon Sugar Pecans

1 pound pecan halves

Egg whites from one egg

1 tablespoon water

3/4 cup granulated sugar

1 tablespoon cinnamon

1 teaspoon salt

Preheat oven to 250 degrees F.

Mix sugar, cinnamon, and salt together in a small bowl.

In a large bowl, whisk egg white and water until frothy.  Add the pecans to the egg white mixture and stir with a large spoon to coat the pecans.  Add cinnamon, sugar, salt mixture and stir with a large spoon until coated.

Spread pecan mixture onto a large cookie sheet and bake for one hour at 250 degrees.  Stir every 15 minutes.  Let pecans cool on pan.  Store in a sealed container at room temperature.

Butterscotch Torte

This is a recipe that my mother used to make when I was a child.  I always loved it.  I made it recently and am happy that it went over well.  

1 cup flour
1/2 cup butter, softened
1 1/4 cups finely-chopped pecans
1 cup powdered sugar
1 - 8-ounce package cream cheese, room temperature
1 - 12-ounce container non-dairy whipped topping (Cool Whip)
1 - 4-serving size package instant butterscotch pudding
2 cups cold milk

In a medium bowl, combine flour, butter, and 3/4 cup of the pecans.  Press into bottom of a 9 x 13-inch baking pan.  Bake at 375 degrees for 15 to 18 minutes until top looks dry.  (Tip:  Put in freezer after taking it out of the oven so that next ingredients spread more easily.)

In another bowl, beat together powdered sugar and cream cheese.  Blend well.  Spread evenly over cooled crust.  Spread half of whipped topping over cream cheese layer.

In yet another bowl, beat together pudding mix and milk on low speed of electric mixer for 1 to 2 minutes, until thick.  Spread evenly over whipped topping.  Spoon remaining whipped topping in small dollops over pudding layer.  Spread whipped topping carefully to cover pudding.  Sprinkle top with remaining 1/2 cup chopped pecans.  Cover and refrigerate until well chilled. 

Cheesy Potatoes

This is a recipe that my mom gave me and I've made it many times when company is coming or we are having a party.  It's the dish that people most comment on and I always run out.  I like it because I can make it early in the day in advance and then slide it into the oven an hour and a half before serving it.  

4 pounds frozen hash browns
1 large yellow onion, chopped (This is my addition to the recipe)
1 pint half and half
1 1/2 cups butter (3 sticks)
1 pound Velveeta

Line a large baking pan with heavy-duty foil.  Spray foil with non-stick cooking spray.  Pour hash browns and chopped onions into the pan.  Break up any clumps and mix the onions with the hash browns.

Melt half and half, butter, and Velveeta together, in a pan, over low heat.  Stir frequently so it doesn't burn on the bottom.  Pour over hash brown mixture in pan.  Mix together.  Refrigerate for at least one hour.

Bake uncovered at 350 degrees for 1 1/2 hours until browned.