Chocolate Peanut Butter Ravioli

My first thought upon reading the box of cereal is that if it is mostly whole grain, I should be able to make pasta out of it. There are more fillings that would work beautifully with this pasta, but my family loves this version with peanut butter.

Chocolate Peanut Butter Ravioli
by T.S. Lamb

2.5 ounces all-purpose flour
2.5 ounces finely ground Chocolate Cheerios
1 large egg
2 large egg yolks
1/4 cup peanut butter
2 Tablespoons powdered sugar
Chocolate sauce for serving

Mix the flour and ground cheerios until blended. Pour out into a mound on your work surface. Make a small well in the center of the mound and put the egg and yolks into the well. Using a fork, mix the egg and yolks together, slowly bringing in the flour mixture until all the flour is incorporated and it has become a dough. At this point, use a dough scraper to gather the dough into a lump and begin kneading. Knead for 10 minutes, then wrap tightly in plastic wrap and let rest for one hour.

While your dough is resting, gently heat the peanut butter until warmed. For ease, I suggest 45 seconds at half-power in a microwave. Add the powdered sugar and blend with a fork until fully integrated. Set this aside.

Cut the rested dough into quarters and use a pasta maker (I prefer a hand-crank machine, but follow your heart) to make a thin sheet, roughly halfway down your machine's dial (on mine, it is a 4). The sheet should be long and wide enough to cover your ravioliera. If you are not using a ravioli mould, make your sheets roughly 12.5 inches by 4.5 inches. You will need two sheets (half your original dough ball) for each set of ravioli.

Lay down the first sheet and, using a half-teaspoon measure, place a small marble of the peanut-butter filling in each ravioli (every two inches if making by hand). Cover with the second sheet of dough and cut out the ravioli.

Place ravioli in boiling water for three minutes to cook. Remove from boiling water with slotted spoon and place on paper towel. pat ravioli dry with paper towel and plate immediately. Drizzle with chocolate sauce before serving.

Ginger Herb Crusted Pork Loin

The nutty sweetness of General Mills’ Golden Grahams cereal blends perfectly with sharp, fresh ginger and herbs in this new version of roasted pork. Naturally lean, pork loin is the perfect protein for your healthy menu. Serve leftovers as part of a salad entrée, or repurpose as a stir-fry or frittata.

Ginger Herb Crusted Pork Loin
by Gary Gee My Cooking Blog
Serves/makes 8-10

1 pork loin roast (4-5 pound size)
1 1/2 teaspoons sea salt, divided use

1 1/2 teaspoons freshly ground black pepper, divided use
2 Tablespoons Dijon mustard
1 cup panko bread crumbs
1/2 cup crushed Golden Grahams cereal (about 3/4 cup before crushing)
2 cloves garlic, minced
2 teaspoon grated fresh ginger
1 Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh thyme
2 Tablespoon olive oil
1 Tablespoon balsamic vinegar

Preheat oven to 400°F.

Place pork loin in large, shallow dish. Season all over with 1 teaspoon salt and 1 teaspoon black pepper. Place pork, fat side up, on rack on baking sheet or broiling pan. Spread mustard evenly over fat side of roast. Set aside.

In a small bowl, whisk together panko, crushed cereal, garlic, ginger, rosemary, thyme, remaining salt and pepper, olive oil, and vinegar. Press over fat side of pork loin, covering evenly.

Place roast in oven and bake for 15 minutes. Reduce heat to 325 and continue cooking until internal temperature reaches 140 degrees, about an hour and a half. Remove from oven and tent, letting roast sit for at least 20 minutes before slicing.

Trix Banana Cream Pie

A quick and easy recipe with a variation on an old favorite.

Trix Banana Cream Pie
by Willie Simmons

Crust:
6 1/2 ounces Trix cereal
5 Tablespoons butter, melted
1/4 cup sugar
pinch of salt

Chop cereal in a food processor until fine. Mix in rest of ingredients and stir. Press mixture into 9" pie pan and bake at 350°F for 10 minutes. Let cool completely on wire rack.

Filling:
3 cups milk
1 4.6-ounce box banana cream pudding mix
2 bananas, pureed

Cook pudding according to instructions on the box. Add pureed bananas. Let cool until room temperature. Pour into cooled crust.

Topping:
2 Tablespoons sugar
1 cup heavy cream

Whip to stiff peaks. Spread evenly on top of pie. Chill for at least 4 hours. Serve.

S'more Log

​Campfire s'mores and chocolate breakfast cereal? Two of childhood's favorite treats rolled into one delicious and easy recipe.

S'more Log
by Kate J.

5 cups Chocolate Cheerios
1 10-ounce bag mini marshmallows
3 Tablespoons butter
1 7-ounce jar marshmallow fluff
1 cup mini chocolate chips, preferably mini​

Equipment:

Jelly roll/baking sheet, parchment paper, knife, cutting board

Dump the cereal into a large bowl and set aside. Line a baking sheet with greased parchment paper and set aside.

In a large saucepan, melt the butter over medium heat and then add the marshmallows, stirring constantly, but gently, to combine into a smooth, voluminous liquid. Remove from heat and allow to cool just slightly.

Working in batches, dump the thick liquid over the cereal, using gloved hands to mix the cereal in. Try not to break the Cheerios! Continue until all the butter/marshmallow is used and the mixture is consistent.

Pour the cereal mixture onto the prepared baking sheet, pressing gently with gloved hands until the cereal creates a very thin sheet, less than a centimeter thick. Again, try not to break the Cheerios. Set aside and let set up for at least 20 minutes but not until completely firm.

Using the parchment paper, remove the cereal sheet from the baking sheet and onto a counter top. Spread the entire jar of marshmallow fluff over the sheet, sprinkle with chocolate chips. Starting at one short edge, begin to roll the sheet and its goodies into a log, using the parchment paper to keep everything to together.

Once the log is complete, wrap it in parchment paper and secure with several rubber bands. Now allow the treat to set up completely, either at room temperature or in the fridge. (A cold log will be easier to slice.)

When ready to serve, use a sharp knife and a cutting board to slice the log into circles. Enjoy!

Fruity Cheese Crackers

When I was growing up, my Grandmother would have friends over for Canasta and lunch. You would have thought they were at the Country Club because they always dressed up and she would always use her finest china. Lunch was light, normally consisting of a chicken or shrimp salad, crackers, crudité and a simple dessert.

I can easily see my Fruity Cheese Crackers along side my Grandmother’s chicken or shrimp salad. General Mills Trix Cereal adds just a pop of fruit. Interesting, colorful and tasty. Perfect for a special luncheon, party or tea.

My Grandmother and her friends had many delightful afternoons around the card table. Lots of good food, good conversation and best of all, time spent with very good friends. Those were the good old days! Makes you want to unplug and step back in time!

Fruity Cheese Crackers
by Linda Mire @ Seasons to Seasonings
Adapted from Homesick Texan Blog, Grasping at Cheese Straws

2 sticks unsalted butter
2 cups (8 ounces) white cheddar cheese
2 cups all-purpose flour
2 teaspoons half and half
1/2 teaspoon kosher salt
1-2 Tablespoons red pepper flakes (depends on how hot you want it)
2 Tablespoons dried tarragon
1 cup General Mills Trix Cereal, pulverized to dust
Whole General Mills Trix Cereal

1. Preheat oven to 350°F.

2. Place butter, cheese, flour, half and half, salt, pepper flakes, tarragon and pulverized Trix in food processor. Pulse until thoroughly mixed and dough begins to form a ball.

3. Take about 1 Tablespoon of dough and roll into a ball. Place ball on sheet pan lined with parchment paper. Using your hand, flatten the ball out to a small round cracker. Leave about an inch between each cracker. Repeat until sheet pan filled.

4. Place one whole Trix in center of each cracker.

5. Using the tines of a fork, press lightly around the edges of each cracker.

6. Bake at 350°F for 15-20 minutes.

7. Cool for 5 minutes before serving.

Delicious with your favorite chicken salad or alone!

Mini Cereal Cheesecakes

Yum, who doesn't like cereal?! I only had a few days to get my recipe in to meet the challenge deadline and wow these turned out amazing!! Easy and beautiful, a winning combination.

Mini Cereal Cheesecakes
by Nancy Follwell

Recipe adapted from Handle the Heat's Chocolate Covered Cheesecake Bites

Crust:
1 cup Trix
1 cup Chocolate Cheerios
1 cup Golden Grahams
5 Tablespoons butter, melted

Filling:
2 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1/4 cup sour cream
2 large eggs
1 Tablespoon lemon juice
1 teaspoon lemon extract
1 Tablespoon flour

Chocolate coating:
16 ounces semisweet chocolate
4 Tablespoons coconut oil

Decorate with Trix, Chocolate Cheerios and Golden Grahams

Crust:
Preheat oven to 350°F. Line a 9 x 9 baking pan with foil and coat with cooking spray.

Grind the cereal to coarse crumbs and measure 1 1/4 cups and place in a small bowl. Add the melted butter and stir together. Press into prepared pan and bake 10 minutes. Reduce heat to 325°F

Filling:
In a mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Add the sour cream, eggs, lemon juice, lemon extract and flour, beat until combined. Pour on top of crumb mixture and bake 30-35 minutes, until puffed up and centre is set. Let cool completely and freeze for at least three hours before the next step.

Chocolate coating:
Once frozen, lift cheesecake out of the pan and peel away the foil. Cut into bite-sized pieces. Place the chocolate and the coconut oil in the top of a double boiler, placing water in bottom. Cook over medium heat until smooth and melted. Place a cheesecake square onto a fork and dip into the chocolate, using a spoon to pour over the pieces. Let excess drip, place on a wire rack to cool and decorate with Trix, Chocolate Cheerios and Golden Grahams. Repeat process and refrigerate until set.