Husband-Approved Gems From Our Kitchen

Hello, and welcome to Roubos' Rubies, a recipe-infused blog of delicious proportions! I'm Mrs. R, and though by trade I work in education, I love to cook and find new recipes, and my husband Dr. Bugs (and occasionally two tabby cats, M and J), loves to eat them! I got the idea to start this blog when the requests for some of my recipes became too overwhelming to keep up with, so I decided I would start putting them all in one place for everyone to enjoy! The title, Roubos' Rubies, came from a good friend of mine, and was agreed upon by another. My mother thought I should call it "The Recipes My Mother Never Cooked," since she would burn boiling water, but I decided to be nice :)

So please, feel free to use these recipes, give them to your friends (or just link them!) and comment on your favorites! There will also be other food-related discussions posted here, not just recipes, so check back often!









Happy Reading, and Happy Eating!








Love,
Team Roubos








Tuesday, January 3, 2012

You can't have your meat until you eat your PUDDING!

Bread pudding, that is! Cinnamon-raisin vanilla bread pudding. With caramel. FOR BREAKFAST.

Oh, yeah. I went there.

Also? IT'S LOW-CAL! AHHHHHHHHHHHH! COULD IT BE?! IS IT TRUE?!

Oh yes. It's true. AND AMAZING.

I got this recipe from the lovely innkeeper at the Penny Farthing Inn in St. Augustine, FL.
(http://www.pennyfarthinginn.net/)

Highly recommend that place, by the way. Anyway, the innkeeper, Marie, made this delicious bread pudding for breakfast. It's seriously like french toast in a cup! She apparently got the recipe from Cooking Light magazing (LOVE IT!). And now, I share it.

Cinnamon Raisin Bread Pudding (serves 4)

4 slices of cinnamon raisin bread
1 small package of cook and serve sugar free fat free Jello pudding (NOT INSTANT)
2 cups skim milk
2 Tbsp caramel topping (you can use sugar free, or make your own!)

1. Preheat oven to 375 degrees. Spray 4 ramekins with cooking spray
2. Cut the bread into cubes on a baking sheet. Place in the oven for 3-5 minutes, until golden.
3. Mix together the milk and pudding. Add bread, toss to coat.
4. Place in ramekins. Cover with foil. Place on a baking sheet (in case you get spill-over), bake for 35 minutes.
5. Let stand 20 minutes.
6.Remove foil, top with caramel, and serve!

I made this on Christmas morning, and served it with turkey sausage on the side. And coffee. Lots of coffee.

Enjoy!
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