Place Captain Crunch in a Ziplock bag and smash with a rolling pin until finely crushed. Set aside.
Season chicken thighs with salt and pepper to taste before lightly dusting with flour.
Place chicken in a mixing bowl and add shoyu, garlic, ginger, and egg.
Mix until combined and allow chicken to marinate for 30 minutes.
Roll chicken in crushed cereal and place in a baking pan that has been sprayed with Pam.
Bake at 350 degrees for 45 minutes to 1 hour.
Cut into strips or desired size and serve with ranch dressing.
Take the flour, onion powder, and garlic powder and mix it together. Set it aside.
Take the egg whites and milk and mix it together then set it aside.
Take the captain crunch and corn flakes mix them together and then crush them into a fine breading.
Dip your chicken in the flour mixture.
Then dip your chicken into the egg wash.
Then coat your chicken with the bread crumbs.
Bake it at 350 degrees for about 20 minutes turning the chicken over at 10 minutes. Serve as an appetizer or meal.
Carefully combine first four ingredients in large bowl or roaster pan.
Place white chocolate (cut into chunks) in microwaveable dish.
Cook on high for 1 minute, stir, then again for 1 minute. Continue this until all the chocolate is melted.
Pour over mixture and gently stir.
Spread out on waxed paper.
After it cools and hardens, break into pieces and store in covered, sealed containers.
Preparation time includes microwaving time.
In a large bowl mix the first three ingredients together. Melt almond bark & pour over cereal mix.
Stir well to coat & spread out on 3 lightly greased cookie sheets.
Cool completely. Break into pieces and store in zip lock bags.
Freezes well.
Melt chocolate in microwave and pour over dry ingredients. Drop by teaspoonful onto wax paper.
Allow to harden.
Can use Honey Nut Cheerios, Crispix in place of Captain Crunch.
Mix in a big bowl.
Melt Sathers 1 pound 8 ounce chocolate bark candy.
Pour over mixture.
Drop by heaping tablespoonful onto wax paper.
Place chocolate in heavy flat pan.
Place pan in a 250\u00b0 oven. Turn oven off and leave chocolate for 20 to 25 minutes.
Stir into melted chocolate, Captain Crunch cereal, miniature marshmallows, Rice Krispies and salted peanuts.
Mix well and drop by teaspoons on wax paper.
Let set to dry and store in covered container. Easy and delicious!
Serves about 125 pieces.
Mix all dry ingredients together in large bowl.
Melt candy coating according to package directions and pour into cereal mixture.
Mix until mixture is coated.
Drop by spoonfuls onto waxed paper.
Store in air-tight container.
Bring Karo syrup to a boil. Remove from heat and add peanut butter. Mix
well. Add captain Crunch cereal and stir. Spoon out, let dry and enjoy.
side.
Beat the egg with milk and set aside.
side.
Beat the egg with milk and set aside.
Place all the ingredients in a blender, and then blend with 3 ice cubes.
One at a time, add more ice cubes and then resume blending, until your ideal consistency is reached. (I like my shakes pretty thick, so I end up using about 5 - 7 cubes in total.)
Then pour your shake into a glass, and top it off with the Reddi-wip!
Line a baking sheet with waxed paper.\n Watch Now<
ime zest.
rub planks with the cut side of the
uffin pan with paper liners.
For the cinnamon crunch topping, melt
old the two mixtures together with a rubber spatula. Using a
owl.
Cut in shortening with pastry blender until fine crumbs
In large bowl add peaches with juice, brown sugar, vanilla and
nd wrap each in foil with a pinch of salt. Wrap
Whisk the cereal crumbs together with the bread flour, baking powder