 |
| Blueberry Stuffed French Toast | |
|
Ready in about minutes or less!
- cooking spray
- 6 eggs
- 1 tsp. grated orange zest
- 2/3 cup orange juice
- 3 T sugar, divided
- pinch salt
- 1 cup fresh or frozen blueberries (thawed and drained, if frozen)
- 8 slices (1 1/4 inch think) Italian or French bread
- 1/3 cup sliced almonds
| | Pre-heat oven to 400°F. Spray a large baking sheet with cooking spray.
In a medium bowl, beat eggs, zest, juice, 2 tablespoons sugar and salt until well blended. Pour into a 13" X 9" X 2" inch baking pan and set aside.
In a small bowl combine blueberries and the remaining tablespoon of sugar. Set aside.
With the tip of a sharp knife, cut a 1 1/2" wide pocket in the side of each slice of bread. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes per side. Arrange bread on prepared baking sheet and sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes.
|
|
| Slow Cooker Raviolia |
ShawdoS
Recipes: 23
Joined Aug '06
Favorites: 0 |
|
|
|
Ready in over 3 hours
- 1 tablespoon olive or vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 large clove garlic, finely chopped
- 1 can (26 ounces) spaghetti sauce
- 1 can (15 ounces) tomato sauce
- 1 teaspoon Italian seasoning
- 2 packages (25 ounces each) frozen beef-filled ravioli
| | 1 . In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in spaghetti sauce, tomato sauce and Italian seasoning.
2 . Place 1 cup of the sauce mixture in bottom of 5- to 6-quart slow cooker. Add 1 package frozen ravioli. Top with remaining package of ravioli. Pour remaining sauce mixture over top.
3 . Cover and cook on low heat setting 5 to 7 hours or until ravioli are tender.
|
|
|  |
