Elizabethe and I were watching Chopped on the Food channel. I jokingly said something about making a desert with Cap’n Crunch cereal. Elizabethe then added pecans, cream cheese and cranberry juice.
Okay… the challenge is on. I jumped up and ran to the kitchen and began the task. Here’s the recipe. (Oh, and forget the time limit.)
2c Cap’n Crunch cereal
1 cube butter
8oz cream cheese
1 cup brown sugar
2 cups cranberry juice
Place the cereal in a blender and turn it into crumbs. Mix the crumbs with the melted butter and then press in to a 8×12 pan. Bake at 350 until lightly toasted. Remove from oven.
Mix brown sugar, egg and cream cheese until smooth (okay to add some almond or vanilla extract for flavor).
Pour mixture over crumb crust and return to the over and bake until the cheese mixture is no longer giggly.
While it is baking, in a large skillet, reduce the cranberry juice until it is a syrup consistency.
Remove the dish from the oven and let cool. Serve 2×3 pieces with the cranberry syrup drizzled over the top.