Place cereal and seasonings in blender until crushed to coarse texture, not powder. Pour into bowl. Beat egg and milk together in separate bowl. Dip chicken, one piece at a time, in egg mixture until covered, then dip in cereal mixture until coated. Place pieces side by side in large oven pan. Bake at 375\u00b0 for 1 hour.
Mix cereal and orange juice or crushed pineapple in a large bowl and let stand for 2 minutes.
Then add other ingredients in order as listed.
Bake at 350\u00b0 for 45 minutes.
Preheat oven to 350 degrees.
Using a food processor, blend all ingredients except for the chocolate chips. Add in chocolate chips after blending.
Fill 12 medium sized muffin cups with the batter, and bake for 20-25 minutes.
Remove from pan and let cool in the fridge until ready to serve.
Enjoy!
Heat oven to 350\u00b0.
Grease square pan, 8 x 8 x 2-inches.
Mix cereal and orange juice in large bowl.
Let stand about 2 minutes or until soft.
Mix in oil, egg and bananas.
Stir in remaining ingredients except Streusel Topping.
Pour into pan.
Bake about 45 minutes or until top springs back when touched lightly.
Heat oven to 350\u00b0.
Grease square 8 x 8 x 2-inch pan.
Mix cereal and orange juice in bowl.
Let stand for 2 minutes.
Mix in oil, egg and bananas.
Stir in remaining ingredients, except topping.
Pour into pan.
Bake 45 minutes.
Sprinkle topping over cake.
Heat oven to 350\u00b0.
Grease square pan (8 x 8 x 2-inch).
Mix cereal and orange juice in a large bowl.
Let stand until soft. Mix in oil, egg and bananas.
Stir in remaining ingredients.
Pour into pans and bake for 45 minutes.
Heat oven
to 325\u00b0.
Lightly grease cookie sheet.
Beat egg whites in
a
large
bowl
until foamy.
Gradually beat in sugar and
continue beating until very stiff and glossy.\tFold in cereal and
chocolate
chips.
Drop
mixture by teaspoon 2 inches apart on\tcookie sheet.
Bake 14 to 16 minutes or until light golden brown.
Makes about 4 dozen.
Mix cereal and juice; let stand until soft.
Add oil, egg and bananas.
Stir in remaining ingredients.
Pour into greased 8 x 8 x 2-inch pan.
Bake at 350\u00b0 for about 45 minutes.
Beat egg whites to a foam.
Add sugar gradually, beating until stiff.
Fold in cereal.
Drop 2 inches apart on greased cookie sheet.
Bake for 14 minutes or until brown at 325\u00b0.
Cool.
Enjoy.
o 15 minutes to soften cereal.
If batter seems to
Mix crushed cereal, butter and sugar.
Pat mixture into ungreased 13 x 9-inch pan.
Bake at 350\u00b0 for 10 minutes.
Cool.
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.
Place cereal in bowl, pour milk over cereal.
Scatter sugar to taste over cereal.
Best when eaten right away.
In a large bowl, measure cereal, sugar, butterscotch pieces and peanuts.
Mix with hands, coarsely crumbling cereal.
Drizzle with margarine; toss.
Mix in M&M's.
Spoon into large Ziploc bag or into several individual bags.
Into large bowl, measure cereal, sugar, butterscotch pieces and peanuts.
Mix with hands, coarsely crumbling cereal.
Drizzle with butter; toss.
Spoon individual servings into small plastic bags. Makes 24 servings (about 1/4 cup each).
up Special K low carb cereal, 3 tablespoons sugar free maple
Combine margarine and sugars and beat well.
Add eggs, vanilla, oatmeal and Total, beating after each addition.
Add remaining ingredients, mixing well.
Drop by rounded teaspoonfuls onto ungreased baking sheet.
Bake for 10 to 12 minutes at 350\u00b0. Yields 6 dozen.
Store in airtight container or plastic bag.
Crush cereal. Mix all ingredients. Shape mixture into 6 patties, each about 3-inches in diameter and 3/4-inch thick. Cook patties in 10-inch skillet over medium heat 4 to 5 minutes on each side or until no longer pink in center and juice is clear. Makes 6 servings.
In a 2-quart casserole dish, spray with Pam.
Put in veggies, add Cheddar cheese on top.
Mix mushroom soup with skim milk, pour on top and add cereal.
Bake at 350\u00b0 for 30 minutes.
Heat oven to 375\u00b0. Stir together brown sugar, butter, vanilla and eggs in large bowl. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until center is slightly firm. Cool 3 minutes. Remove from cookie sheet. Makes about 6 dozen cookies.