Melt butter over medium heat. Stir in marshmallows until melted. Add green food coloring. Turn off heat and add corn flakes. Fold into mixture with a spoon. Run hands under cold water and form wreaths on wax paper. Place red hots on top to look like berries and let stand until firm.
Preheat oven to 350\u00b0F.
Line a shallow roasting pan with aluminum foil.
Spray with cooking oil spray.
In a large bowl, mix corn flake crumbs, salt, parmesan cheese, black and cayenne pepper and mix well.
Lightly beat eggs in a bowl.
Dip each drumstick in egg and roll in corn flake mixture coating well.
Place each drumstick on the roasting pan.
Spray a light coating of cooking spray over the drumsticks.
Bake at 350\u00b0F for 1 hour to 1 hour & 10 minutes.
ack on top.
Place corn flake crumbs in a bowl.
Dip chicken in evaporated milk; roll in corn flake crumbs, seasoned with Accent, salt and pepper.
Place in shallow pan lined with Reynolds Wrap in 350\u00b0 oven for about 1 hour or until tender.
rs. Dash & pepper. Cover with corn flake crumbs.
Cook for 45
In sauce pan over low heat, melt butterscotch chips and peanut butter. Remove from heat and add frosted corn flake cereal.
Drop onto wax paper lined cookie sheet and chill. Enjoy!
Pound Chicken breasts thin. (or however thick you like)
Dip each chicken breast in egg, flour and then roll in corn flake crumbs.
Place on greased baking pan and bake at 350 for about 45 minutes, or until chicken is not pink in middle of thickest piece.
You may add chicken seasoning, or salt and pepper to taste, if you think it needs some flavor. This is great served with mashed potatoes and green beans.
Preheat oven to 350 degrees.
Cover baking sheet with foil and spray with non-stick cooking spray (or lightly coat with cooking oil).
Dip pork chops in melted margarine.
Coat generously with corn flake crumbs.
Place in a single layer on the baking sheet.
Drizzle with remaining melted butter.
Bake for about 1 hour. You don't have to turn these over.
tir regular and sugar-frosted corn flakes into marshmallow mixture until
Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted.
Add green food dye until color desired.
Remove from heat.
Add corn flakes cereal. Stir until well coated.
Quickly, using butter spatula or waxed paper, drop corn flakes onto waxed paper.
Shape into wreath and spread teaberries on.
Melt marshmallows and butter in a heavy saucepan over low heat.
Mix in vanilla and almond flavors. Add cornflakes and stir well until coated.
Place pan over hot water and stir occasionally while making wreaths.
Butter your hands well. Drop by spoonfulls onto waxed paper and form quickly into wreath shapes.
Decorate with cinnamon candies before wreaths harden.
Saute onion in margarine approximately 2 to 3 minutes on High power (cover with lid or plastic wrap).
Mix cream of chicken soup, onion, margarine, salt and pepper with potatoes.
Place in casserole dish and cook on High power for 4 to 5 minutes.
Spread sour cream over top.
Sprinkle cheese next and then corn flake crumbs.
Cook at 70% power for 18 to 20 minutes (1/2 recipe, cook for 10 to 12 minutes).
Do not cover.
Make large casserole (10 to 12 servings).
Melt chocolate and coconut oil. Add corn flakes then, using a 2 1/2 inch cookie cutter, make 20 flat circles with mixture. Place on 2 baking sheets lined with parchment paper and chill.
Caramelize 2/3 cup sugar then add butter and cream. Simmer over medium heat until smooth. Let cool, stirring occasionally.
To finish, mix cream cheese, remaining sugar and lemon juice. Spread over 10 of the corn flake circles then spread caramel on remaining circles and sandwich together. Serve immediately.
Wash chicken pieces and dry thoroughly.
Dip chicken pieces in evaporated milk.
Roll pieces in mixture of corn flake crumbs, salt and pepper until well coated.
Place skin-side up in a shallow baking pan lined with foil, do not crowd.
Bake in a moderate 350 detree oven for about an hour or until tender and juices run clear.
there is no need to cover pan or turn chicken while cooking.
Melt margarine in pan.
Add marshmallows and green cake coloring.
Add corn flakes and stir all together.
Press mixture into 1/4 measuring cup.
Turn out and punch a hole in the center. Press red hots into finished wreaths for the finishing touch. Makes 16 wreaths.
Put corn flakes in a bread bag.
Crunch with a rolling pin. Put 2 cups of vegetable oil in a shallow bowl.
Skin chicken.
Dip chicken in oil and toss in corn flake bag.
Place in baking dish sprayed with Pam.
Salt and pepper to taste.
Bake for 1 hour at 400\u00b0.
In a large bowl; mix together corn flakes, peanuts and set aside.
In a saucepan; combine sugar and Karo syrup.
Bring to a boil and cover for one minute.
Set aside for one minute.
Stir in peanut butter and vanilla.
Pour over corn flake mixture and stir very well.
Drop by spoonfuls onto wax paper.
Let cool.
ogether in a bowl. Sprinkle corn flake mixture over chicken mixture; bake
Combine corn flake crumbs, Accent, salt and pepper.
Dip chops in evaporated milk, then roll them in crumb mixture.
Place in shallow baking pan, greased and lined with aluminum foil.
Bake at 350\u00b0 about 45 minutes or until meat is tender when pierced with a fork.
Cook broccoli according to package directions until almost done and drain.
Combine with remaining ingredients and put in a greased 2-quart casserole.
Sprinkle the top with corn flake crumbs.
Bake at 325\u00b0 for 45 minutes.