ubber spatula to fold the corn flakes, coconut, and walnuts into
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.
nto butter mixture. Stir in corn flakes and coconut. Roll level
Preheat the oven to 400\u00b0F. Grease and line 2 baking pans with parchment paper.
Combine condensed milk, peanut butter and corn flakes in large bowl. Drop level tablespoons of mixture, 2 inches apart, onto prepared pans. Bake for 12 mins. Cool completely on pans.
Melt chocolate in small heatproof bowl over small saucepan of simmering water (don't let water touch bottom of bowl). Drizzle cookies with chocolate. Let stand at room temperature until chocolate sets.
Preheat the oven to 350\u00b0F. Lightly grease 2 baking sheets.
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla. Fold in flour, 1 cup of the corn flakes, chocolate chips, raisins and cherries.
Roll tablespoonfuls of mixture into balls. Lightly crush remaining corn flakes. Roll balls in corn flakes. Place 1 1/2 inches apart on prepared pans.
Bake for 12-15 mins, until golden. Cool on pans for 5 mins; Remove from pans; cool completely on a wire rack.
Heat sugar and syrup until it bubbles.
Remove from heat; add peanut butter.
Add corn flakes.
Toss until covered.
Shape into cookies or spoon onto foil or wax paper.
Double recipe easily. Freeze, if desired.
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).
If using corn flakes, crush into fine crumbs.
Sift together flour, soda and salt.
Blend butter and sugar.
Add egg and vanilla; beat well.
Stir in sifted dry ingredients together with 1/2 cup of the corn flake crumbs.
Mix well.
Shape dough into balls into about 1 inch in diameter.
Combine remaining corn flake crumbs and sesame seed.
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.
Add corn flakes to sifted dry ingredients.
Cream shortening; add sugars and blend well.
Add eggs, one at a time, beating well. Add vanilla, then flour and corn flake mixture.
Mix well.
Add coconut.
Drop by teaspoon.
Bake at 375\u00b0 for 12 to 15 minutes. Makes 5 dozen cookies.
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.
Combine sugar and corn syrup in a large saucepan and heat just until sugar is completely dissolved.
Stir in peanut butter and corn flakes.
Drop by teaspoonfuls onto waxed paper.
Let cool completely or place in greased baking dish and let cool and cut into squares.
Makes 3 to 4 dozen cookies.
Mix sugar and Karo and bring to a boil.
Add peanut butter and vanilla.
Mix.
Stir this over corn flakes.
Drop cookies on wax paper.
Combine dry ingredients.
Beat butter and sugars together well.
Beat in eggs.
Add cream and vanilla.
Stir dry ingredients into creamed mixture.
Drop by spoonfuls onto baking sheets.
Bake at 350 degrees F. for 8-10 minutes.