In large mixing bowl, combine corn flakes, ketchup and egg.
Mix in ground beef.
Shape in 1 1/4-inch meatballs.
Place in single layer, in shallow baking pan, coated with cooking spray.
Bake at 400\u00b0 F for 12 minutes or until browned.
In 4-quart saucepan, combine remaining ingredients.
Simmer over low heat 15 minutes, stirring frequently.
Add meatballs.
Continue cooking 15 minutes.
Mix corn flakes, Rice Krispies and peanuts together; set aside.
Cook Karo, sugar and cream until a soft ball forms, stirring constantly.
Pour over corn flakes mixture.
Mix well and put in a buttered pan.
Cut into squares when cool.
In medium mixing bowl, combine corn flakes and remaining ingredients; press mixture evenly and firmly in bottom and sides of a 9-inch pan to form crust.
Bake at 350\u00b0F about 5 minutes or until lightly browned. Cool completely.
Fill with ice cream or pudding, chilling until firm. garnish with ice cream toppings, fruit or whipped topping if desired.
Mix sugar and white syrup in a 3-quart saucepan.
Measure peanut butter and corn flakes separately and set aside.
Cook sugar and syrup on medium heat just until it comes to a good boil. Remove from heat and stir in peanut butter until smooth.
Add corn flakes and mix well until they are coated good.
Drop by teaspoon onto waxed paper.
Let set until firm.
Pour desired amount of Corn Flakes into bowl, then pour desired amount of milk.
Use spoon to stir to desired consistency Add sugar.
ENJOY.
Melt chips.
Stir in peanut butter, then fold in the corn flakes.
Place in greased 9 x 13-inch pan.
When cooled, cut into squares.
Beat egg whites until light.
Add vanilla; dribble in sugar and beat until very thick.
Mix corn flakes, nuts and coconut; fold into egg mixture.
Drop by teaspoon on a well-greased cookie sheet.
Bake for about 15 minutes in a 325\u00b0 oven.
In a large saucepan over low heat, melt butter.
Stir in condensed milk, stirring constantly (do not boil).
When hot, remove from heat and add corn flakes cereal, mixing very well. Pour with a spoon in a buttered pan.
Bake for 15 to 20 minutes in 350\u00b0 oven.
Preheat the oven to 150\u00b0C.
In a saucepan, melt butter & honey (3/4 cup + 2 tablespoons) over low heat, stirring constantly until butter is melted.
Remove from heat & let cool.
Add corn flakes and mix evenly.
Add in toasted almond nib & mix evenly.
Spoon in small paper cups & bake in the preheated oven for 10 minutes. Don't overcook them.
ENJOY!
Heat sugar and corn syrup just to boil.
Remove from heat.
Stir in peanut butter.
Add corn flakes; mix together.
Press in pan.
When cool, cut into squares.
Preheat oven to 350\u00b0F.
In a bowl combine corn flakes, sugar, margarine, and corn syrup.
Press mixture evenly and firmly in bottom of 12-inch pan.
Bake for 5 minutes, cool completely.
Combine cream cheese and marshmallow creme, spread over crust.
Arrange fruit over cream cheese mixture.
Chill for 1 hour.
Cut into slices.
Combine corn syrup and sugar then bring to a boil.
Turn off burner.
Add peanut butter and butter.
Pour over corn flakes. Use a plastic spoon to glob onto wax paper.
Store in a plastic container.
Heat the sugar and corn syrup only long enough to melt sugar. Add the peanut butter (or coconut).
Stir in the corn flakes, a cup at a time, and mix well.
Drop by spoonful onto wax paper or foil.
Munch away!
Bring sugar and corn syrup to a boil. Add peanut butter and let melt. Pour over corn flakes. Drop by tablespoonful onto wax paper or buttered cookie sheet.
large bowl.
Combine corn flakes, salt, and pepper in a
Mix the corn flakes and malted milk powder well in a cereal bowl, such that the powder covers most of the flakes.
Some of it might settle at the bottom of the bowl, but don't worry.
Add enough cold water or milk to cover and mix well; I use about 3/4 cup cold water.
(Because you use cold water/milk, some of the malted milk powder might form lumps, but that makes it taste even better!) Grab a large spoon and eat immediately!
Bring last 3 ingredients to boil. Pour over corn flakes. Stir. Press into greased 13 x 9 x 2-inch greased pan. Cool. Cut in squares.
Mix sugar and Karo and let come to a bubbly boil.
Stir in peanut butter and vanilla.
Add corn flakes.
Mix and drop onto waxed paper.
Cook sugar and Karo syrup on low heat.
Bring to boil.
Remove from heat; stir in peanut butter.
Blend until smooth.
Fold in corn flakes until all coated.
Drop by teaspoon onto waxed paper. Let cool and they will harden.
Stir together flour, baking powder, salt and sugar. Set aside. Measure corn flakes and milk in a large mixing bowl.
Stir to combine.
Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well.
Add flour mixture, stirring only until combined. Spoon batter evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray. Bake at 400\u00b0 about 20 minutes or until lightly browned. Serve warm.
Yields 12 muffins.