Melt chocolate chips, margarine and peanut butter.
Mix well and pour over cereal, stirring gently.
Add cereal mixture and shake gently to coat.
Store in covered container.
up Special K low carb cereal, 3 tablespoons sugar free maple
Measure cereal into large bowl. Set aside.<
hen take your choice of cereal, mine is typically cocoa pebbles
Preheat oven to 300\u00b0F. Line 18 muffin cups with paper liners. Mix corn flakes, rice cereal and 1/2 cup of the peanuts in a large bowl.
Place sugar, corn syrup and butter in a small saucepan on low heat. Cook and stir until sugar dissolves and butter melts. Pour over the cereal mixture and mix well. Spoon into the muffin pan. Sprinkle with remaining 1/2 cup peanuts.
Bake for 10 minutes. Cool on wire rack.
mmediately pour sugar mixture over cereal mixture, and stir well to
If not using Red River Cereal, prepare Grain/Seed Blend: 1
dd sugar,salt,shortening and cereal; cool to lukewarm. Dissolve yeast
Mix cereal, peanuts, and pretzels in 3-4 9x13' pans.
Boil first three ingredients (butter, sugar, syrup) for 2 minutes, stirring constantly.
Cool 2 minutes.
Pour over cereal, peanuts, and pretzels.
Stir Well.
Bake at 350 F for 16 minutes stirring every 4 minutes.
Spread on Wax paper and break apart when cool.
Add M&M's to cooled mixture.
Place sugar, butter and honey in medium saucepan on low heat. Stir until butter has melted and mixture is well combined. Increase heat to medium; bring to a boil. Cook, stirring, for 2 mins.
Place cereal in a large bowl. Add sugar mixture; mix well to combine. Let stand for 1 min or until cool enough to touch. Kids: Using damp hands, roll rounded tablespoons of mixture into balls, then squeeze onto lollipop sticks. Place on baking pans lined with parchment paper. Let stand for 15 mins or until set. Serve.
ixture is smooth.
Combine cereal and marshmallow mixture in a
Combine dried apricots and 1/4 cup water in a small saucepan. Simmer, covered, for 20 mins, or until apricots are tender. Blend or process apricots and cooking liquid until smooth.
Mix rice cereal in a small bowl with breast milk. Serve topped with apricot puree.
Lightly grease and line a 12 x 8-inch baking pan with parchment paper, extending paper at long sides for handles.
Combine marshmallows and chocolate in a medium saucepan. Stir on low heat until smooth.
Place cereal in large bowl. Working quickly, stir in marshmallow mixture. Press mixture firmly into prepared pan; smooth surface with wet hands.
Refrigerate 3 hours before cutting into bars.
Put the butter in an 8 inch baking dish and place in the oven as it is preheating to 375 degrees.
Assemble 4 cups of breakfast cereals (oatmeal, flake cereals, bite-sized shredded wheat, puffed grains such as Rice Krispies) in a bowl.
When the butter has melted pour it over the cereals making an even coating.
Drizzle with maple syrup and toss to mix.
Spread a layer of canned fruit in the baking dish and top with cereal mixture.
Bake until sizzling, about 15 minutes.
Pour milk or yogurt over each serving.
Lightly grease 13 x 9-inch pan.
In large saucepan, combine corn syrup and sugar.
Bring to a boil, stirring constantly.
Cook until sugar is dissolved; remove from heat. Add peanut butter; stir until mixture is smooth.
Add cereal; mix well.
Immediately press into greased pan.
In medium saucepan over low heat, melt chocolate chips, stirring constantly.
Spread evenly over bars.
Refrigerate 10 to 15 minutes, or cool completely at room temperature until chocolate is set. Cut into bars.
Combine cereal and milk in a microwavable bowl.
Drizzle with the honey.
Microwave on High to taste: 30 seconds for a BIG crunch; 60 seconds for a little crunch.
Microwave chocolate, corn syrup and butter in large microwaveable bowl on High 2-1/2 minute Stirring after 1-1/2 minutes. Blend in vanilla.
Add cereal: Mix well. Cool 10 minute Shape into 18 (3 inch long) football shapes with lightly moistened hands. Place on wax paper and cool completely.
Use decorating gel to add laces. Let stand until laces are firm.
Spray a 9x13-inch baking pan with cooking spray.
Mix honey graham cereal, peanut butter cereal, and toasted oat cereal together in a bowl.
Combine marshmallows and butter in a large pot over low heat; cook and stir until melted and smooth, 5 to 10 minutes. Pour over cereal mixture; stir until mixed.
Pour cereal and marshmallow mixture into prepared baking pan. Spray hands with cooking spray; pat mixture down evenly.
Let cool, about 10 minutes. Cut into squares.
Place the dish you choose on a flat stable surface.
Select the flavor of cereal of your liking.
Pour cereal into the dish until you reach your desired serving.
Next pour milk over the cereal until it is about 3/4 from the top.
Mix the cereal slightly with a spoon.
Use the same spoon to eat the cereal.
Enjoy your delicious, quick breakfast.
Preheat oven to 250 degrees F (120 degrees C). Melt the margarine in a 9x13 inch baking pan.
Remove baking pan from oven. Stir in the Worcestershire sauce, garlic powder, seasoning salt and onion powder. Gradually mix in the nuts, pretzels, bagel chips, crispy corn cereal squares, crispy rice cereal squares, and crispy wheat cereal squares. Evenly coat all ingredients.
Bake approximately 1 hour in the preheated oven. Drain on paper towels.