Take the flour, onion powder, and garlic powder and mix it together. Set it aside.
Take the egg whites and milk and mix it together then set it aside.
Take the captain crunch and corn flakes mix them together and then crush them into a fine breading.
Dip your chicken in the flour mixture.
Then dip your chicken into the egg wash.
Then coat your chicken with the bread crumbs.
Bake it at 350 degrees for about 20 minutes turning the chicken over at 10 minutes. Serve as an appetizer or meal.
Place Captain Crunch in a Ziplock bag and smash with a rolling pin until finely crushed. Set aside.
Season chicken thighs with salt and pepper to taste before lightly dusting with flour.
Place chicken in a mixing bowl and add shoyu, garlic, ginger, and egg.
Mix until combined and allow chicken to marinate for 30 minutes.
Roll chicken in crushed cereal and place in a baking pan that has been sprayed with Pam.
Bake at 350 degrees for 45 minutes to 1 hour.
Cut into strips or desired size and serve with ranch dressing.
Carefully combine first four ingredients in large bowl or roaster pan.
Place white chocolate (cut into chunks) in microwaveable dish.
Cook on high for 1 minute, stir, then again for 1 minute. Continue this until all the chocolate is melted.
Pour over mixture and gently stir.
Spread out on waxed paper.
After it cools and hardens, break into pieces and store in covered, sealed containers.
Preparation time includes microwaving time.
hould have pounded the Nestle Crunch bars into half-inch or less
Bring your sugar and syrup to a boil.
Set it off the fire and add your peanut butter.
Stir until smooth and creamy.
Pour this over cereal.
Drop by a teaspoon onto wax paper.
Makes about 40 cookies.
In a large bowl mix the first three ingredients together. Melt almond bark & pour over cereal mix.
Stir well to coat & spread out on 3 lightly greased cookie sheets.
Cool completely. Break into pieces and store in zip lock bags.
Freezes well.
Melt chocolate in microwave and pour over dry ingredients. Drop by teaspoonful onto wax paper.
Allow to harden.
Can use Honey Nut Cheerios, Crispix in place of Captain Crunch.
Mix in a big bowl.
Melt Sathers 1 pound 8 ounce chocolate bark candy.
Pour over mixture.
Drop by heaping tablespoonful onto wax paper.
Place chocolate in heavy flat pan.
Place pan in a 250\u00b0 oven. Turn oven off and leave chocolate for 20 to 25 minutes.
Stir into melted chocolate, Captain Crunch cereal, miniature marshmallows, Rice Krispies and salted peanuts.
Mix well and drop by teaspoons on wax paper.
Let set to dry and store in covered container. Easy and delicious!
Serves about 125 pieces.
Mix all dry ingredients together in large bowl.
Melt candy coating according to package directions and pour into cereal mixture.
Mix until mixture is coated.
Drop by spoonfuls onto waxed paper.
Store in air-tight container.
Bring Karo syrup to a boil. Remove from heat and add peanut butter. Mix
well. Add captain Crunch cereal and stir. Spoon out, let dry and enjoy.
Combine first 6 ingredients; beat well.
Blend in flour, and press mixture into the bottom of an ungreased 15x10\" pan.
Bake at 350F (360 at high altitude) for 15-20 minutes, or until light golden brown.
Bring sugar and corn syrup to a boil.
Stir in remaining crunch topping ingredients, and spread immediately on hot bars.
Sprinkle with chocolate chips.
Place in hot oven 2-3 minutes to soften chocolate and spread to frost.
First mix the brownie mix with the egg, oil and water.
Beat until brownie mix is mixed.
Place brownie mixture in a 9 inch springform pan.
Then bake in oven at 350 for 15-20 minutes. You want the brownies to be slightly underbaked.
Let the brownies cool for at least 30 minutes.
Then take the ice cream out of the freezer.
Chop the two Crispy crunch bars.
Sprinkle over brownies.
Then spread the slightly thawed ice cream over the candy bars.
Lastly, sprinkle the other chopped candy bars on top.
crush 4 cups cereal and spread evenly into a 13 X 9 pan.
Top with peanuts, raisins, chocolate chips, and remaining 2 cups of uncrushed cereal.
Drizzle milk over the mixture.
Bake 25 to 30 minutes or until golden brown.
Cool completely.
Cut into bars. Store tightly covered.
Preheat oven to 375.
In a medium mixing bowl, combine pecans, flour and butter. Press nut mixture into a 9x13 inch pan. Bake for 15 minutes. Allow to cool.
Whip together cream cheese, confectioners sugar and half of the frozen whipped topping. Spread this mixture on top of baked crust.
In a large mixing bowl beat milk, chocolate pudding and vanilla pudding until thick. Pour over cream cheese layer. Top with remaining whipped topping and sprinkle crushed Nestle Crunch bars on top.
Let set in fridge until chilled.
ntil combined; stir in the Crunch bits.
Shape dough into
: Combine crunch layer ingredients. Press 1/2
wire rack. Cut into bars. Yields 16 large
Melt chips in double boiler or microwave.
Add the rest of the ingredients and pour into a baking pan.
Let set for 20 minutes.
Line four 1-cup metal molds with plastic wrap. Place ice cream in large bowl; fold in chocolate bars. Divide mixture among prepared molds. Cover with foil; freeze for 15 mins, or until firm.
Meanwhile, heat cream and chocolate in a small saucepan on low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cherries and nuts..
Invert ice cream timbales onto serving plates. Drizzle with rocky road sauce.