Raspberry Bread Pudding Recipe

1 1/2 loaves aged or day old, white bread (a heavy type of bread, usually 1 lb. loaves

works best.)

1 qt. heavy cream

3 C. sugar

1 egg

1 tsp. vanilla

5 C. raspberries, fresh or frozen

1 C. sugar

1/2 C. apple juice

In a large bowl mix the cream, sugar, egg and vanilla.

Cut bread into 1 1/2 inch cubes and add to cream mixture,

coating the bread well. Let stand 30 minutes, stirring every

5 minutes to allow cream to absorb.

Mix the raspberries, sugar and apple juice, stirring

until sugar is dissolved.

Layer a 9x13 inch baking pan 3/4 full with the bread mix

and pour fruit filling over the bread mix, spreading evenly.

Top with the remaining bread. Bake 40 minutes at 375.

Serve warm topped with vanilla iceream, whipped cream or eat just plain.

(If you want it to cut into nice squares you can chill

it and then cut it into squares, then microwave it

for 20-25 seconds per piece.)

Cheesy Quinoa Bites

Quinoa Plants in Peru.

Since you are already buying a bag of Quinoa to make Lisa's BBQ Quinoa salad (I plan on trying it this week), here is another Quinoa recipe you can try. I thought they were pretty good dipped in ranch dressing. I also added some cheddar cheese since the Parm was not quite cheesy enough for me.

Cheesy Quinoa BitesMakes ~28 bites

• 2 cups cooked quinoa
• 2 large eggs
• 1 cup shredded carrot
• 2 stalks green onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/2 cup grated Parmesan cheese
• 2 Tbs all-purpose flour
• 1/2 tsp seasoning salt
• 1/4 tsp freshly ground pepper

1. Preheat oven to 350 degrees.
2. Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
4. Bake for 15-20 minutes.

Recipe found here: http://www.soveryblessed.com/2012/01/cheesy-quinoa-bites.html

Crockpot Refried Beans

1/2 onion peeled and halved
 1 lbs of dry pinto beans (no need to rinse or sort or soak)
1/2 jalapeno (remove the seeds for more heat.)
 1 TBSP pressed garlic
1/2 tsp cumin
1/2 TBSP chili powder
  4.5 cups chicken or vegetable broth
1.5 cups water

Directions:
Basically, dump everything into a crockpot and cook on high for about 6-8 hours.  Pour half of the beans and all of the onion chunks into a blender and puree.  Pour the puree back into the crockpot and stir. You can add more water if needed.

Tofu Marinade for Grilling

This is a delicious marinade for grilling tofu.  Seriously.  I very rarely enjoy tofu, but this is a clear exception.

• 5 tablespoons rice vinegar
• 5 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons sesame oil
• 1 teaspoon sugar
• Red pepper flakes to taste
• 1 1/2 teaspoons pressed fresh garlic
• 1 1/2 tablespoons extra virgin olive oil
• 1 pound extra-firm tofu

1. Gently squeeze the water out of the tofu block.
2.  Slice the tofu into quarter inch slices.
3.  Place tofu slices in a ziplock bag
4. Mix all remaining ingredients together.
5. Pour marinade into ziplock bag.
6. Squeeze air out of bag and seal.
7. Let tofu marinade in the refrigerator for at least four hours.  I prefer to leave it over night.
8.  Spray cooking spray on grill.
9. Remove tofu from marinade and grill like you would a hamburger on 3/4 heat.
10.  Tofu is very forgiving and will not burn easily.  Flip when browned.

Enjoy!