Servings: 10-12 You’ll need: 10-12 slices raisin bread (16 oz. loaf-presliced) 3 Tbsp. spiced rum 2 Tbsp. raisins 4 large eggs 4 Tbsp. brown sugar 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 cup low fat milk 1 tsp. vanilla extract Buttery cooking spray 1/2 cup light syrup, warmed Cinnamon sugar (optional) Powdered sugar (optional) In a little bowl, soak raisins in rum and set aside, keep covered until raisins are soaked and become “soft” (about 3 hours or overnight). Preheat oven to 375 degrees F. Spray large cookie sheet with buttery cooking spray. Chop pre-soaked “softened” raisins & rum in a mini food chopper. In a large mixing bowl whisk together brown sugar, cinnamon and nutmeg. While stirring slowly add beaten eggs, milk and vanilla extract. Whip vigorously, until it becomes a “frothy” egg mixture. Using a large spatula, stir in chopped rum raisin mixture. Cut all raisin bread slices into 4 strips. Using tongs, dip and remove each strip into egg mixture. Gently lay all strips onto the large coated baking pan. Sprinkle lightly with (optional) cinnamon sugar. Bake for 12-14 minutes, turning once halfway through baking time. Remove from oven and serve immediately. Sprinkle with (optional) powdered sugar and serve with individual small bowls or ramekins of warm syrup. Karen’s note: This is a great recipe to serve for both kids and adults alongside pre-cooked turkey sausage links or half slices of cooked turkey bacon. Enjoy!
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Servings: 12 You’ll need: 1 cup (8 oz.) imitation crab, flake style 1/4 cup fat free or light sour cream 1/4 cup light mayonnaise 1/4 cup fat free or low fat cheddar cheese, shredded 1 Tbsp. lemon juice 3 Tbsp. onion, finely chopped 3 Tbsp. red bell pepper, finely chopped 1/4 cup red bell pepper, thinly sliced into strips 1 tsp. garlic powder 1 tsp. paprika 1/4 tsp. cayenne powder 1/4 tsp. seasoned salt In a medium boil break up crab meat with a fork, until completely shredded. Stir in sour cream, mayo, lemon juice, chopped onion & red pepper, garlic powder, paprika, cayenne and seasoned salt. Mix well. Spoon into a holiday or chilled dish, garnish with remaining red pepper strips and refrigerate. Keep chilled, until ready to serve with wheat crackers and baked pita chips. Enjoy and Happy Holidays from my family to yours! Karen Servings: 6-8 You’ll need: 2 lbs. lean ground chuck 2 tsp. garlic powder 2 tsp. onion powder 3 tsp. sea salt 2 tsp. ground black pepper 3 Tbsp. ground cumin 3 Tbsp. chili powder 6 oz can tomato paste (3) 6 oz. cans of water 16 oz. can of mild seasoned chili beans (undrained) 10 oz. can of mild diced tomatoes with green chilies or Rotel (undrained) Unsalted crackers or baked tortilla chips (optional) Pour olive oil a large pan and brown lean ground chuck with, 2 tsp. of sea salt and 1 tsp. black pepper, 1-1/2 Tbsp. cumin and 1-1/2 Tbsp. chili powder. Stir constantly browning meat thoroughly. Do not drain meat. Stir in chili beans, Rotel and tomato paste, plus (3) 6 oz. cans of water and the remainder 1-1/2 Tbsp. each of chili power and cumin and 1 tsp. sea salt and 1 tsp. pepper. Let simmer on low heat, stirring every 15-20 mins, for 45 – 60 minutes. Serving Suggestion: Serve in soup dishes with (optional) crackers or baked tortilla chips or as a topping for your favorite cooked light hot dogs! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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