theme: Rice

Posted on » by Dana & Nancy » Theme:

Rice Cheesecake with Praline Sauce

Rice Cheesecake with Praline Sauce

Rice Cheesecake with Praline Sauce
recipe from Riceland.com

Yield: 16 servings

Ingredients:
FILLING
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
3 eggs
1 cup half-and-half
2 tsp. vanilla
2 cups cold cooked Riceland Plump & Tender Medium Grain Rice

PRALINE SAUCE
1/2 cup margarine or butter
1 cup firmly packed brown sugar
2 Tbsp. light corn syrup
1/2 cup half-and-half
1 cup pecan halves

Directions:
Heat oven to 325F. Spray 10-inch springform pan with nonstick cooking spray. In large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add eggs 1 at a time, beating after each addition. Add 1 cup half-and-half and vanilla; beat until smooth. Stir in rice. Pour into prepared pan. Bake 50-60 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool cheesecake to room temperature on wire rack. Remove sides of pan. Refrigerate 1-2 hours. To prepare sauce, melt margarine in medium saucepan. Stir in brown sugar and corn syrup. Bring to a boil; boil 1 minute stirring constantly. Gradually stir in 1/2 cup half-and-half; return to a boil. Remove from heat; cool. Stir in pecans. Serve with cheesecake. (From our “Riceland Collection” cookbook)

Posted on » by Dana & Nancy » Theme:

Marshmallow Crunch Brownie Bars

Marshmallow Crunch Brownie Bars

recipe from Brown Eyed Baker

Yield: 24 bars
Prep time: 30 minutes
Cook time:  25-30 minutes

Ingredients

For the Brownie Base
  • 4 ounces unsweetened chocolate
  • 2/3 cup unsalted butter
  • 1¼ cups semisweet chocolate chips, divided
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
For the Toppings
  • 1 bag (10½ ounces) miniature marshmallows
  • 1½ cups milk chocolate chips
  • 1 cup smooth peanut butter (don’t use natural peanut butter)
  • 1 Tablespoon unsalted butter
  • 1½ cups Rice Krispies cereal

Directions

  1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
  2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
  3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
  4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.
  5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
  6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
  7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
Posted on » by Ashley » Theme:

Marinara Sauce

This is how Dino makes the sauce:

  1. He coats the bottom of a large saucepan with olive oil and heats it over medium heat until it shimmers. For a little extra heat, he sometimes adds a pinch of red pepper flakes at the beginning.
  2. He then adds a 2 (or more) cloves of minced garlic and when it gets fragrant, he adds half of a white onion, minced, and a bay leaf.
  3. When the onions are translucent, he adds a big can of peeled San Marzano tomatoes and crushes them in the pot, being careful not to squirt the juice all over the kitchen.
  4. He lets it simmer over low heat, stirring occasionally, until it starts to reduce.
  5. He then adds fresh basil, salt, pepper and a pinch of dried oregano.
  6. He adds 3 ounce of red wine and reduces further until it reaches the desired consistency. Since we used it as a dipping sauce, he blended it with the immersion blender.