With Super Bowl Sunday right around the corner I knew it was time to share my stuffed jalapeño wrapped in bacon with you!
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stuffed
Healthy Stuffed French Toast with Raspberries
Every year for Mother’s Day, my children make this healthy stuffed French toast with raspberries for me. I found the recipe long ago, made some modifications and then asked them to make it, on their own, and I have loved it ever since. My children usually use only fresh raspberries but you can add blackberries or strawberries as well.
This recipe is great because:
- it’s such an easy recipe your kids can make it for you (or need minimal to make it)
- the bread is placed in muffin tins creating little cups
- the cups are filled with ricotta cheese instead of the traditional cream cheese, lowering the calorie intake
- You can make the cups 1 day in advance by baking them, allowing them to cool down and placing them in container. In the morning, just place them on a baking sheet and bake at 250 degrees for 4-6 minutes, just to take the chill off of them and then assemble
- play around with the fruit as you can use raspberries, strawberries, blackberries or a variety
- use real maple syrup
Whip the eggs with milk, honey and cinnamon
remove the crusts from the bread
dip the bread into the egg mixture
place the bread into a muffin tin and press gently into the muffin tin to form the cup, do this for each piece
bake and remove from the oven, meanwhile, in a small bowl mix your ricotta cheese with orange zest
add a small amount of the ricotta cheese to each cup
add the fruit and serve
Not only is this recipe a little healthier than the traditional stuffed french toast, it also is beautiful when served. Whether you make this for your mom on Mother’s day or just because, I know you will enjoy this recipe, especially if you are looking for something a little healthier…Enjoy!
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Thank you again ~ Patty Limatola-Tanenbaum
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Healthy Stuffed French Toast with Raspberries
Ingredients
- 2 large Eggs
- 1 large Egg (whites only)
- 3 tablespoons Milk
- ¾ teaspoon Cinnamon
- 1 teaspoon Honey
- 4-5 slices Sweet Egg Bread Slices, crusts removed
- ¾ cup Ricotta Cheese
- 1 cup Raspberries, fresh (or a variety of your favorite berries)
- 1 teaspoon Orange Zest
Directions
- Preheat oven to 375 degrees. Spray a nonstick muffin pan with vegetable spray. Remove the crusts from the bread; using a fork, poke each slice of bread several times (this will allow the bread to absorb the egg mixture better), set aside.
- In a medium bowl, whisk the eggs and egg white together; add milk, cinnamon and honey, whisk again. Dip a piece of bread in the egg mixture and press the bread into the muffin pan. Bake for 12-15 minutes, until the bread is a little crisp, let the bread cool in the pan for 2-3 minutes before removing.
- While the bread is baking, mix together the ricotta cheese with the orange zest until smooth.
- To serve, spoon equal amounts of the ricotta mixture into each of the bread cups and top with berries. Drizzle with real maple syrup if needed. Enjoy!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Stuffed Dates Wrapped in Bacon
Back in September I attended a social gathering and met some really amazing women. I was asked if I would be opened to hosting a gathering at my house to watch the bachelor and of course I said yes. When Monday came and I realized it was time for the show, I also realized I needed a great appetizer to go with the show and knew exactly what to make.
This recipe for dates wrapped in bacon was introduced to me by my friend Susan, she and I taught some cooking classes back in October and she made this dish as an appetizer and I was sold! If you are on a budget, stuff the dates with walnuts, if you can splurge a little use pecans and if you want to go all out try blue cheese. For my party I used pecans because I already had them in my house and I didn’t want to go out and buy walnuts.
You are going to start with dates, that are pitted which leaves a hole in the date, then you insert your filling, for this recipe I used pecans
then you wrap the date in a small piece of bacon, I cut my bacon into 4th’s and you sprinkle some brown sugar on top
you then put them on a baking sheet, lined with foil and I ended up placing the dates on a rack
bake for 20 minutes or until the bacon is cooked through and remove from the oven
if you don’t put the dates wrapped in bacon on a rack, they will cook in the oil and be super greasy as you can see from my first go around and even though I over cooked them, they were still amazing!
here they are on a plate, these are the bacon wrapped dates from the rack
Everyone loved this appetizer, let’s face it, who wouldn’t…you get the sweetness from the dates, a secret surprise middle and the salty bacon on the exterior…hello yummy!
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Thank you again ~ Patty Limatola-Tanenbaum
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Stuffed Dates Wrapped in Bacon
Ingredients
- Pitted Dates (plan on 3 per person)
- Pecans, enough to stuff your dates
- 1/4 cup Brown Sugar
- 1 package Bacon, each piece sliced into 3-4 pieces
Directions
- Preheat oven to 375, line your pan with aluminum foil and place your baking racks in each pan
- In each date, put a piece of pecan in the date, this is very messy and sticky so you can wear gloves if needed.
- Wrap a piece of bacon around the date and place on your rack.
- Sprinkle brown sugar over the dates and bake for 20-25 minutes or until done.
- Serve warm. Enjoy!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Stuffed Mini Bellpepper Appetizer
A few weeks ago I was home preparing dinner when my good friend Susan called to see what I was doing. I told her I was making dinner, an appetizer, some soup, homemade biscuits and a dessert. She too was making a fabulous dinner.
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