Eggbake with hashbrowns and Ham

As usual so many recipes are too big for just the two of us so I cut them in half. This one turns out just as good either way. Enjoy.

20 oz package frozen hash brown potatoes 

8 oz cooked, diced ham

4 oz. cheddar cheese

6 large eggs

1½ cups whole milk

salt and pepper to taste

a pinch of paprika

13x9" baking dish

Preheat oven to 350F.

In a large bowl, combine hash browns, ham, ½ cup cheese, and salt and paprika.

Spoon into a greased 13x9" baking dish.

In a separate bowl, beat eggs and milk until smooth and pour over hash brown mixture.

Top with the remaining cheese.

Bake, uncovered, at 350 for 45 to 50 minutes or until golden.

Pecan Roll up cookies

Pecan roll ups

1 cup butter, softened

1 package (8 ounces) cream cheese, softened

1/4 teaspoon salt

2 cups all-purpose flour

1/2 cup powdered sugar
1 tsp. almond extract

96 pecan halves (about 2 cups)
Powdered sugar for rolling out and rolling in when done.

In a large bowl, beat butter, cream cheese, powdered sugar, almond extract, and salt until smooth. Gradually beat in flour. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate 2 hours or until firm enough to roll.

Preheat oven to 350°. 
Dust a work surface with powdered sugar. Roll one portion of dough into an 18x8-in. rectangle; cut dough crosswise into six 3-in.-wide sections. Cut each section crosswise into eight 1-in.-wide strips. Roll each strip around a pecan half; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough and pecans, dusting work surface with  additional powdered sugar.

Bake 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely. Watch closely for over browning, they can get too dark quite quickly. Remove to wire racks to cool completely.  

Place remaining confectioners' sugar in a shallow bowl. Roll cookies in sugar, coating well. 

Yield: 8 dozen.

CHERRY-CHOCOLATE COCONUT MERINGUES

3 large egg whites

1/2 teaspoon almond extract

Dash salt

1/3 cup sugar

2/3 cup confectioners' sugar

1/4 cup baking cocoa

1-1/4 cups unsweetened finely shredded coconut

1/2 cup dried cherries, finely chopped

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

Add extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Combine confectioners' sugar and cocoa; beat into egg white mixture. Fold in coconut and cherries.

Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 25-28 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container. Yield: 3 dozen.

Found on TOH