Measure cereal into large bowl. Set aside.<
Put the butter in an 8 inch baking dish and place in the oven as it is preheating to 375 degrees.
Assemble 4 cups of breakfast cereals (oatmeal, flake cereals, bite-sized shredded wheat, puffed grains such as Rice Krispies) in a bowl.
When the butter has melted pour it over the cereals making an even coating.
Drizzle with maple syrup and toss to mix.
Spread a layer of canned fruit in the baking dish and top with cereal mixture.
Bake until sizzling, about 15 minutes.
Pour milk or yogurt over each serving.
Fill bowl halfway to the top with cereal.
Place a large scoop of ice cream in the center.
Sprinkle with a little more cereal.
Serve right away.
Combine 1/2 of the margarine or butter with cereal.
Saute squash in remaining butter for 10 minutes or until slightly tender, but still crisp.
Stir in water chestnuts, mayo, basil, salt and pepper.
Spoon squash into greased baking dish and top with cereal.
If desired, add the layer of cheese in the middle.
Bake uncovered for 15-20 minutes until hot.
Fill your bowl 1/2 way with cereal.
Add ice cream on top. Add more cereal.
Stir together and eat.
Place 3 cereals in bowl and pour boiling water over it; set aside.
Cream shortening, sugar and add eggs.
Combine with cereal mixture.
Add flour, soda, salt and baking powder with buttermilk.
Boil the margarine, corn syrup, and sugar.
Add peanut butter, then mix with cereal.
Pat the mixture into a standard size baking pan using buttered hands (if necesssary).
Melt the chocolate and butterscotch chips and pour over top.
Heat oil to 325.
grind cereals,put in a dish.
In a dish combine flour and seasoning.
In a bowl combine eggs and milk.
Dredge chicken in flour dip in egg coat with cereal fry for 3-1/2 minutes or till browned.
Drain and serve with sauce.
SAUCE:Combine everything in a blender for about 1 minute.
If not using Red River Cereal, prepare Grain/Seed Blend: 1
b>with fauxtaters. The recipe can also be found in my public recipes
o taste, Cocoa powder mixed with Splenda (for coating).
Chocolate
Preheat oven to 300\u00b0F. Line 18 muffin cups with paper liners. Mix corn flakes, rice cereal and 1/2 cup of the peanuts in a large bowl.
Place sugar, corn syrup and butter in a small saucepan on low heat. Cook and stir until sugar dissolves and butter melts. Pour over the cereal mixture and mix well. Spoon into the muffin pan. Sprinkle with remaining 1/2 cup peanuts.
Bake for 10 minutes. Cool on wire rack.
Melt 5 cups of marshmallows, the corn syrup, butter and chocolate chips in 3-quart saucepan over low heat, stirring constantly; remove from heat.
Stir in vanilla.
Pour over cereal in large bowl.
Mix melted ingredients with cereal quickly until completely coated with chocolate.
Stir in 1 cup marshmallows. Make squares by pressing mixture evenly in buttered 13 x 9-inch pan with the back of a buttered spoon.
Let stand at least one hour or refrigerate for a firmer bar.
Cut into 2-inch squares.
Combine dried apricots and 1/4 cup water in a small saucepan. Simmer, covered, for 20 mins, or until apricots are tender. Blend or process apricots and cooking liquid until smooth.
Mix rice cereal in a small bowl with breast milk. Serve topped with apricot puree.
owl, combine the 100% Bran cereal with the boiling water and let
Preheat oven to 400\u00b0F Spray muffin pan with cooking spray, set aside. In a large bowl mix flour, baking powder, cinnamon, and salt. In a medium bowl mix cereal and milk; let stand 3 minutes. Then add flax, water,applesauce, sugar, raisins, and butter to the cereal milk mixture. Add wet mixture to flour mixture and stir just until moist (will be lumpy). Spoon batter into muffin pan making cups mostly full (it doesn't rise much if at all). Bake for 20 minutes or until toothpick comes out clean. Serve warm with butter on top, yum!
tir until smooth.
Add cereal mixture and toss gently until
Melt chocolate chips, margarine and peanut butter.
Mix well and pour over cereal, stirring gently.
Add cereal mixture and shake gently to coat.
Store in covered container.
an and a cookie sheet with parchment paper.
Combine marshmallows
Lightly grease and line a 12 x 8-inch baking pan with parchment paper, extending paper at long sides for handles.
Combine marshmallows and chocolate in a medium saucepan. Stir on low heat until smooth.
Place cereal in large bowl. Working quickly, stir in marshmallow mixture. Press mixture firmly into prepared pan; smooth surface with wet hands.
Refrigerate 3 hours before cutting into bars.