Recipes – Page 12 – Rants Raves and Recipes

June 18, 2016June 29, 2016

Cheesecake Brownies

I’m not sure where the Cheesecake Brownie recipe originated, but this has been a favorite after school snack for quite a long time.

It’s an easy recipe and all you need is your favorite brownie mix to start. You can use a 9 X 9 pan or a 9 X 13 either will work; just that the brownies in one are thicker, the other thinner with more bars to cut .

Ingredients for Cheesecake Brownies

1 box brownie mix
8oz cream cheese softened
1/3 cup granulated sugar
½ tsp vanilla
1 whole egg

Directions for Cheesecake Brownies

Prepare the brownies according to box directions and pour into a greased pan.

In a mixer beat the cream cheese until smooth, then add the sugar. once well blended add tha vanilla and the egg and beat again on slow until well blended.

Pour the cream cheese mixture over the brownie mix and with a knife or spatula cut into the mixture to get a marbled effect.

cut into mixture to get a marbled effect.

Bake in a 350º oven for 35-40 minutes until the cream cheese on top is lightly browned and a toothpick comes out “almost” clean.

cook until cream cheese lightly browns and a toothpick comes out almost clean

Place on wire rack to cool. Once cool cut into squares and serve.

Here are a few items to help make this recipe:
https://www.amazon.com/Pyrex-Basics-Oblong-Baking-Plastic/dp/B01DYB6O9M/ref=as_li_ss_tl?ie=UTF8&qid=1466186650&sr=8-1&keywords=9×9+baking+dishes&linkCode=ll1&tag=rantsravesa06-20&linkId=56331b3bc9255015c4bccea37b824b50
https://www.amazon.com/Bakers-Secret-1061483–16-Inch-Nonstick/dp/B00091PNTI/ref=as_li_ss_tl?ie=UTF8&qid=1466186708&sr=8-2&keywords=wire+racks&linkCode=ll1&tag=rantsravesa06-20&linkId=3620fff1e4084dc982331277d87f484a

Although Chocolate is a no-no for pups, so rule # 1 applies; they did smell very good and I was very tempted to try.

Yum

Cheesecake Brownies

Ingredients

1 box brownie mix
8oz cream cheese softened
1/3 cup granulated sugar
½ tsp vanilla
1 whole egg

Instructions

Prepare the brownies according to box directions and pour into a greased pan.
In a mixer beat the cream cheese until smooth, then add the sugar. once well blended add tha vanilla and the egg and beat again on slow until well blended.
Pour the cream cheese mixture over the brownie mix and with a knife or spatula cut into the mixture to get a marbled effect.
Bake in a 350º oven for 35-40 minutes until the cream cheese on top is lightly browned and a toothpick comes out "almost" clean.
Place on wire rack to cool. Once cool cut into squares and serve.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/cheesecake-brownies/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

June 15, 2016June 29, 2016

Red Beans and Rice

Before all you “Laissez les bons temps rouler” fanatics get your Mardi Gras beads in a knot- this Red Beans and Rice recipe is not a traditional one. This simply my version of the dish.

Red beans and I don’t get along too well, so I have to limit the amount I put in the recipe. When I made this particular batch, yellow and red peppers were on sale so I thought they would make a colorful addition to the presentation. The traditional way is with Andouille sausage, but in this recipe I substituted sweet Italian. It’s only a recipe feel free to add or subtract to it as you want there are no red beans and rice police to stop you.

I don’t combine my vegetables and the rice, I like to serve them “over” the rice but again it’s up to you if you want to mix it all together or not.

As for the sour cream, any “hot” pepper like jalapeño has as it heat producer capsaicin which is an alkaloid. To offset the heat, milk products have casein which when it comes in contact with the capsaicin on your tongue binds with it neutralizes it and helps it wash away. Gee I wish I had paid more attention in chemistry class in H.S. ! Who knew it would come in handy later on? Sorry Mr. Trienklein!

Ingredients for Red Beans and Rice

1 -3 cans Red Beans drained and rinsed
1 large onion diced
2-3 bell peppers diced
2-3 cloves of garlic minced
1-2 #’s sausage
1 large or 2 small jalapeño peppers finely chopped seeds removed
2 Tbsps chili powder
2 tsp each salt & pepper
juice of 2 limes
Rice fully cooked
parsley for garnish
sour cream(optional)

Directions for Red Beans and Rice

In a large sauté pan begin to cook the sausage, once they begin to lighlty brown remove one at a time and cut into coins- cooking them slightly makes them much easier to cut. Continue to cook until they are fairly well browned.

Once browned remove the sausage from the pan and set aside. Now add the onion, peppers, garlic, jalapeño and cooked until all are softened. Now add the chili powder juice of the limes and the salt and pepper. Stir all to combine well, then add back in the sausage cover and allow to come up to heat. Just before serving add the beans and allow enough time for them to heat up.

Serve over the rice, garnish plate with parsley and top with sour cream.

here are a few items to help make this recipe:
https://www.amazon.com/ZWILLING-J-Henckels-Piece/dp/B011S6A7R0/ref=as_li_ss_tl?ie=UTF8&qid=1466013321&sr=8-2&keywords=henckel+4+four+STAR+KNiVES&linkCode=ll1&tag=rantsravesa06-20&linkId=c7a5cef2d17e1da85e6e35cc9a37561e
https://www.amazon.com/Calphalon-Contemporary-Hard-Anodized-Aluminum-Nonstick/dp/B00DE1CEJC/ref=as_li_ss_tl?ie=UTF8&qid=1466013366&sr=8-4&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=168b330a5aec22a09868fd4687eb9120

Not a whole lot going on here to impress a S.A.P.P. the only thing I like is the sausage and a little rice let’s hope tomorrow night is more impressive!

Yum

Red Beans and Rice

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Red Beans and Rice

Ingredients

1 -3 cans Red Beans drained and rinsed
1 large onion diced
2-3 bell peppers diced
2-3 cloves of garlic minced
1-2 #'s sausage
1 large or 2 small jalapeño peppers finely chopped seeds removed
2 Tbsps chili powder
2 tsp each salt & pepper
juice of 2 limes
Rice fully cooked
parsley for garnish
sour cream(optional)

Instructions

In a large sauté pan begin to cook the sausage, once they begin to lighlty brown remove one at a time and cut into coins- cooking them slightly makes them much easier to cut. Continue to cook until they are fairly well browned.
Once browned remove the sausage from the pan and set aside. Now add the onion, peppers, garlic, jalapeño and cooked until all are softened. Now add the chili powder juice of the limes and the salt and pepper. Stir all to combine well, then add back in the sausage cover and allow to come up to heat. Just before serving add the beans and allow enough time for them to heat up.
Serve over the rice, garnish plate with parsley and top with sour cream.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/red-beans-and-rice/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

June 14, 2016June 29, 2016

BBQ Spare Ribs

It doesn’t matter if you are using baby backs or St. Louis style ribs the true secret to tender fall off the bone great tasting ribs is “Low and Slow and Covered”.

Try this recipe next time making ribs in the oven and you’ll never make them any other way again.

Ingredients for BBQ Spare Ribs

1 or 2 racks of ribs
3-4 Tbsps Dijon mustard
2 tsp salt & pepper each
Good Chili Powder
Your favorite BBQ Sauce

Directions for BBQ Spare Ribs

Take a sheet pan and line it with aluminum foil, since it is going to be a long time cooking you may want to double line the pan with foil.

About 1 hour before cooking, place the rack of ribs on the sheet pan and pat dry with paper towels.

Brush the mustard onto both sides of the ribs, Now very lightly salt & pepper the rack.

Taking the chili powder put a fairly concentrated layer on both sides of the rack ending with meat side up.

rack of ribs with the mustard S&P and chili powder applied

When you are ready to cook place the ribs in a 275º oven for about 1 hour.

After an hour remove from the oven and tent the sheet pan with more foil making sure you have a tight seal all around the pan.

Place the ribs back in the oven for 2 more hours.

At the end of the 3rd hour, remove from the oven and cover the top of the rack with a layer of BBQ sauce. Retent making sure the foil is not in contact with the ribs and there is a tight seal on all sides. Place back into the oven for an additional 1 hour.

At this point the ribs should be done and should read at least 145º on an instant read thermometer and are ready to cut and serve, but if you want you can put on broiler for a minute or two to crisp up the sauce, or you can make them in advance and apply more BBQ sauce and place them on the grill to heat up.

Cut individual ribs between the bones and serve. Depending on how big an eater you are serving one rack can be for one or two people for a main course.

Here are a few items to help make this recipe:
https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=as_li_ss_tl?ie=UTF8&qid=1465922640&sr=8-2&keywords=sheet+pans&linkCode=ll1&tag=rantsravesa06-20&linkId=2e89b3654a7d3ffd5b1f9f93033f7d4e

If I were Queen we would have them every night, Sadly I’m only a S.A.P.P and so we only have them on the rare occasion. 5 paws is my top rating but these really deserve a 10+.

Yum

BBQ Spare Ribs

Ingredients

1 or 2 racks of ribs
3-4 Tbsps Dijon mustard
2 tsp salt & pepper each
Good Chili Powder
Your favorite BBQ Sauce

Instructions

Take a sheet pan and line it with aluminum foil, since it is going to be a long time cooking you may want to double line the pan with foil.
About 1 hour before cooking, place the rack of ribs on the sheet pan and pat dry with paper towels.
Brush the mustard onto both sides of the ribs, Now very lightly salt & pepper the rack.
Taking the chili powder put a fairly concentrated layer on both sides of the rack ending with meat side up.
When you are ready to cook place the ribs in a 275º oven for about 1 hour.
After an hour remove from the oven and tent the sheet pan with more foil making sure you have a tight seal all around the pan.
Place the ribs back in the oven for 2 more hours.
At the end of the 3rd hour, remove from the oven and cover the top of the rack with a layer of BBQ sauce. Retent making sure the foil is not in contact with the ribs and there is a tight seal on all sides. Place back into the oven for an additional 1 hour.
At this point the ribs should be done and should read at least 145º on an instant read thermometer and are ready to cut and serve, but if you want you can put on broiler for a minute or two to crisp up the sauce, or you can make them in advance and apply more BBQ sauce and place them on the grill to heat up.
Cut individual ribs between the bones and serve. Depending on how big an eater you are serving one rack can be for one or two people for a main course.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/bbq-spare-ribs/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.