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Recipes for your weekend

Nydia Streets

Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Anyone tired of the various national food days? Not us! Let’s celebrate National Cereal Day on March 7 by trying some recipes incorporating this treat.

  • Crispy Rice Cereal Chocolate Cheesecake (courtesy of Tasty.co)

Ingredients

  • 4 tablespoons unsalted butter, 1/2 stick

  • 10 oz mini marshmallows

  • 6 cups crispy rice cereal

  • 8 oz semisweet chocolate

  • ¼ cup heavy cream

  • 16 oz cream cheese, softened

  • ½ cup sugar

  • 1 teaspoon vanilla

  • 2 ½ cups whipped cream, divided

  • 3 oz chocolate bar, for shaving

Directions

  1. In a large saucepan over medium heat, melt the butter.

  2. Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.

  3. While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.

  4. Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.

  5. Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.

  6. In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.

  7. Pour in the melted chocolate and stir to incorporate.

  8. Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.

  9. Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.

  10. Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.

  11. Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.

  12. Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.

  13. Slice and serve.

  • No-Bake Breakfast Bars (courtesy of Tasty,co)

Ingredients

  • ½ cup honey

  • ¼ cup peanut butter

  • 3 cups toasted oat cereal

  • 1 cup yogurt chip, save 1/2 cup (120 g) for melting

  • ½ cup unsalted toasted almonds, chopped

  • ½ cup dried cranberries

  • 1 teaspoon coconut oil, optional

Directions

  1. In a bowl, mix honey with peanut butter.

  2. Microwave for 45 seconds, stirring every 15 seconds, or until melted.

  3. In a large bowl, combine oat cereal, ½ of the yogurt chips (save the other half for later), chopped almonds, and dried cranberries.

  4. Pour the melted honey mixture into the bowl and stir until well mixed.

  5. Pour into an 8x8 (20x20 cm) baking pan lined with parchment paper, and gently flatten the mixture evenly around the pan.

  6. Freeze for 30 minutes.

  7. Once the mixture has hardened enough, cut it into 8 pieces.

  8. Melt the other half of the yogurt chips in the microwave for 15 seconds at a time, until melted. (Optional: adding 1 tsp of coconut oil will help with the melting process)

  9. Dip the bottom of the bars in the melted yogurt chips and place on a piece of parchment paper. Freeze for another 15 minutes.

  10. Wrap each bar in parchment paper & store in the refrigerator or freezer for up to 3 months.

  • Rainbow Ice Cream Sandwich (courtesy of Tasty.co)

Ingredients

ICE CREAM

  • 2 cups heavy whipping cream

  • 1 can sweetened condensed milk

  • ½ cup Post® Fruity Pebbles™ cereal

  • 2 teaspoons vanilla extract

CEREAL ROUNDS

  • 5 cups Post® Fruity Pebbles™ cereal

  • 10 oz mini marshmallows

  • 3 tablespoons butter

Directions

  1. Prepare ice cream: Add the heavy cream and vanilla to a large mixing bowl. Whip with a hand mixer until stiff peaks form. Fold in the condensed milk and whip again until stiff. Fold in ½ cup (20 G) of Fruity Pebbles.

  2. Spread the ice cream across a baking sheet lined with plastic wrap to about a 1-inch (2 ½ cm) thickness. Freeze until frozen solid, at least 4 hours.

  3. Prepare the cereal rounds: Melt the butter in a large pot over medium heat. Add marshmallows and stir until melted and fully incorporated. Add 5 cups (200 G) cereal and mix until combined.

  4. Pour cereal mixture on a greased and lined baking sheet, then press the mixture down to make it more solid. Let cool at least 10 minutes.

  5. With a greased cookie cutter, cut out 16 rounds.

  6. When the ice cream is completely frozen, use the same cookie cutter to cut out 8 rounds of ice cream to fit the cereal rounds.

  7. Sandwich an ice cream round between two cereal rounds.

Enjoy!