Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Kellogg's(R) Rice Krispies(R) cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Remove from heat.
Add Kellogg's(R) Rice Krispies(R
Melt margarine in a large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Add Kellogg's Rice Krispies cereal.
Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray.
Cut into squares when cool.
Makes 24 treats (2 x 2-inch).
Use 2 1/2- to 2 3/4-inch heart-shaped cookie cutter coated with cooking spray to cut out heart from each KELLOGG'S(R) POP-TARTS(R) FROSTED CHERRY toaster pastry.
Use white frosting to write the words \"Be Mine\" on each.
Preheat oven to 250 degrees.
Combine Kellogg's Crispix cereal, nuts and pretzels in a 13 x 9 x 2-inch baking pan. Set aside.
Stir together the remaining ingredients. Pour over cereal mixture. Stir until evenly coated.
Bake for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool.
Store in airtight container.
In a 13 x 9 x 2-inch baking pan, stir together KELLOGG'S CORN FLAKE CRUMBS, sugar and melted butter.
With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.
Layer chips, coconut and walnuts evenly over crust.
Pour sweetened condensed milk evenly over top.
Bake at 350 degrees F for 25 minutes or until lightly browned around edges.
Cool completely before cutting into bars.
ntil combined.
Stir in Kellogg's Rice Krispies cereal and
In electric blender or food processor, crush KELLOGG'S ALL-BRAN BRAN BUDS cereal to fine crumbs.
In mixing bowl, stir together crushed cereal, flour, sugar, baking powder and salt,
Set aside.
In large mixing bowl, combine milk, egg whites and oil; mix well.
Add cereal mixture, stirring only until combined.
Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with cupcake papers.
Bake at 400\u00b0 F for 20 minutes or until lightly browned.
Serve warm.
In large microwave bowl, melt chocolate.
Stir in peanut butter.
Pour mixture over Kellogg's Crispix cereal.
Place powdered sugar in large plastic bag.
Add cooled cereal to sugar and close bag tightly.
Toss bag until cereal is covered with sugar.
Store in airtight container in refrigerator.
Makes 8 cups.
Measure corn syrup and brown sugar into large saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Remove from heat. Stir in peanut butter. Add Kellogg's Special K cereal and raisins. Stir until well coated. With back of spoon, press mixture evenly and firmly into 13 x 9-inch pan coated with cooking spray. Let stand until cool. Cut into bars.
Beat together sugar, eggs and oil.
Then add and beat in salt, soda and flour, alternately with buttermilk.
Then add and gently beat in Kellogg's Raisin Bran.
(This will keep in the refrigerator for a week.)
Fill nearly full greased muffin tins. bake at 380\u00b0 for 20 minutes.
Makes 3 1/2 dozen average size muffins.
(If you can keep them, they go quickly.
Freeze excellent.
This is one of the best recipes I've ever made.
Got it from \"Friday Feast\" Channel 7.)
Shape into balls. Roll in KELLOGG'S CORN FLAKES cereal. Place
Pour boiling water over Nabisco Bran.
(I add margarine to this so it melts or softens good.)
Cool.
Add rest of ingredients, except Kellogg's All-Bran.
Mix well.
Last of all, stir in Kellogg's All-Bran.
Use large mixing bowl.
Pour 2 cups hot water over Kellogg's All-Bran and let cool.
Cream sugar, salt and Crisco.
Add eggs, buttermilk and Nabisco All-Bran cereal.
Sift together soda and flour and add, then add Kellogg's All-Bran.
Bake in 400\u00b0 oven for 30 minutes.
Store remainder of dough in refrigerator in glass or plastic (not metal) containers.
Cover; will keep for weeks.
Bake as many as needed in muffin tins.
Nuts and raisins may be added for variety.
Remove from heat.
Add KELLOGG'S(R) RICE KRISPIES(R
In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in KELLOGG'S RICE KRISPIES cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm.
Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.