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Cinnamon Cereal Milk Banana Cream Pie

Ingredients

Crust

4cups Cinnamon Toast Crunch™ cereal SAVE $

2tablespoons granulated sugar

1/8teaspoon salt

1/4cup unsalted butter, melted

Filling2 1/2cups milk

1/2cup whipping cream

2cups Cinnamon Toast Crunch™ cereal SAVE $

1/4cup cornstarch

3egg yolks

1/3cup granulated sugar

1/8teaspoon salt

2tablespoons unsalted butter

2to 3 bananas, sliced

Topping

1cup whipping cream


1tablespoon powdered sugar

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Steps

1Heat oven to 350°F.

2In food processor, process Crust ingredients except butter with on-and-off motions until fine crumbs form. Add 1/4 cup
butter; process until well combined and a bit of the mixture pinched between fingers clumps together. Pour mixture into
ungreased 9-inch glass pie plate; press in even layer in bottom and up side to form crust.

3Bake in center of oven about 13 minutes. Remove from oven to cooling rack; cool completely, about 30 minutes.

4Meanwhile, in 2-quart saucepan, combine 2 cups of the milk, 1/2 cup cream and 2 cups cereal. Heat to barely a simmer.
Remove from heat. Cover; let stand 30 minutes to steep.

5Strain cereal-milk mixture through fine strainer, pressing on cereal to extract as much liquid as possible. Discard cereal.

6In small bowl, beat remaining 1/2 cup milk and the cornstarch with whisk until no lumps remain. Stir cornstarch mixture with
whisk into cereal-milk mixture until combined. In another bowl (or the cornstarch bowl), beat egg yolks, 1/3 cup granulated
sugar and 1/8 teaspoon salt with whisk until well combined and yolks begin to get pale and thick. Ladle a bit of the warm
cereal-milk mixture into egg yolk mixture until combined. With rubber spatula, scrape egg yolk mixture into cereal-milk
mixture in saucepan. Return saucepan to heat. Cook over medium-low heat, stirring constantly and making sure to scrape
bottom and side of saucepan, until pudding thickens, whisk or spoon leaves tracks on surface of pudding, and mixture coats
back of spoon.

7Using immersion blender (preferred) or whisk, blend in 2 tablespoons butter. Cool pudding slightly.

8Spoon or scrape half of pudding mixture into crust. Layer banana slices over first layer of pudding; top with remaining
pudding, smoothing top. Place sheet of plastic wrap directly onto surface of pudding. Refrigerate pie until pudding is cool and
set, about 2 hours.

9Before serving, whip 1 cup cream and the powdered sugar with electric mixer on high speed until medium-soft peaks form.
Spread over top of chilled pie.

Crispy Ranch Chicken Wings


Ranch dressing mix and Corn Chex cereal make chicken wings that are simple, crispy and delicious.

Ingredients

2cups Corn Chex™ cereal SAVE $

1/4cup grated Parmesan cheese

1envelope (1 oz) ranch dressing and seasoning mix (milk recipe)


2eggs
2lb chicken wings (12)
Bottled or additional prepared ranch dressing for dipping
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Steps
1Heat oven to 350°F. Line cookie sheet with foil.
2Crush cereal; place in large bowl. Add cheese and dressing mix; mix well. In separate bowl, beat eggs with fork or whisk.
3Dip each chicken wing in eggs; coat evenly with cereal mixture. Place on cookie sheet.
4Bake 35 minutes, turning chicken halfway through baking, or until juice of chicken is clear when thickest part is cut to bone
(165°F). Serve with ranch dressing for dipping.

Traditional Brownie Goody Bars


Everything that's irresistible about a good candy bar just got rolled into one recipe. What's your favorite part? The brownies
on the bottom... ...MORE+

Ingredients

1box Betty Crocker™ fudge brownie mix


Water, vegetable oil and eggs called for on brownie mix box
1container Betty Crocker™ Rich & Creamy vanilla frosting
3/4cup salted peanuts, coarsely chopped
3cups crisp rice cereal
1cup creamy peanut butter
1bag (12 oz) semisweet chocolate chips (2 cups)
Steps
1Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with
foil, then grease foil on bottom only of pan.)
2Make and bake brownies as directed on box. Cool completely.
3Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring
constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set
before cutting. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.

Chex™ Muddy Buddies™


Buddy up to a crunchy Chex® snack with all-time favorite chocolate and peanut butter flavors!

Savings on 1 ingredient(s)
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Ingredients

9cups Corn Chex™, Rice Chex™, Wheat Chex™ or Chocolate Chex™ cereal (or combination) SAVE $
1
cup semisweet chocolate chips
1/2
cup peanut butter
1/4
cup butter or margarine
1teaspoon vanilla
1 1/2
cups powdered sugar
Steps
1Into large bowl, measure cereal; set aside.
2In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir.
Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring
until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container.

Cereal Crunch Doughnuts


Ingredients

Chocolate Glaze

1/2cup powdered sugar


1tablespoon unsweetened baking cocoa
1tablespoon butter, melted
3to 4 teaspoons milk
Vanilla Glaze

1/2cup powdered sugar


2to 3 teaspoons milk
Donuts

Oil for deep frying


1can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk or original biscuits
Topping

1cup Trix™, Reese's® Puffs® or Cocoa Puffs™ cereal SAVE $


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Steps
1In small bowl, stir chocolate glaze ingredients until smooth, adding enough milk for desired glaze consistency. Cover; set
aside. In another small bowl, stir vanilla glaze ingredients until smooth, adding enough milk for desired glaze consistency.
Cover; set aside.
2In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F.
3Separate dough into 8 biscuits; cut hole in center of each. Fry biscuits and holes in hot oil 50 to 60 seconds on each side or
until golden brown. Drain on paper towels.
4
Dip top of each doughnut and holes into desired glaze. Top with cereal. Serve warm.
Spicy Parmesan Meatballs with Angel Hair Pasta
Ingredients

3/4cup Fiber One™ original bran cereal SAVE $


1lb extra-lean (at least 90%) ground beef
1/4cup shredded Parmesan cheese (1 oz)
3/4teaspoon Italian seasoning
1/4teaspoon garlic powder
1can (8 oz) tomato sauce
1can (14.5 oz) diced tomatoes with green pepper and onion, undrained
1/8teaspoon ground red pepper (cayenne)
6oz uncooked whole wheat angel hair (capellini) pasta
Additional shredded Parmesan cheese, if desired
1to 2 tablespoons chopped fresh parsley, if desired
Steps
1Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in
food processor).
2In large bowl, mix crushed cereal, ground beef, 1/4 cup cheese, the Italian seasoning, garlic powder and 1/4 cup of the
tomato sauce until well blended. Shape into 16 (1 1/2-inch) meatballs.
3Spray 12-inch skillet with cooking spray. Cook meatballs in skillet over medium heat 8 to 10 minutes, turning occasionally,
until browned. Drain if necessary.
4Add remaining tomato sauce, the tomatoes and red pepper to meatballs; turn meatballs to coat. Cover; cook over medium-
low heat 15 to 20 minutes, stirring sauce and turning meatballs occasionally, until meatballs are thoroughly cooked and no
longer pink in center.
5Meanwhile, cook and drain pasta as directed on package. Serve meatballs over pasta. Top each serving with additional
Parmesan cheese and parsley.

Dulce de Leche Popcorn Balls


Treat your guests with these popcorn balls that are made using Dulce de Leche Cheerios® cereal – perfect for snacks.

Ingredients

6cups popped popcorn


cups Dulce de Leche Cheerios™ cereal
1cup large marshmallows
tablespoons butter or margarine
3/4cup dark chocolate chips
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Steps
In large bowl, mix popcorn and cereal; set aside. In 1-quart saucepan, melt marshmallows and 3 tablespoons of the butter
over low heat, stirring occasionally, until marshmallows are melted and mixture is smooth. Pour over popcorn mixture; stir
until well blended. Spray hands with cooking spray. Shape popcorn mixture into 20 (2-inch) balls; place on ungreased cookie
sheet.
2In small microwavable bowl, microwave remaining butter and the chocolate chips uncovered on High about 30 seconds,
stirring every 15 seconds, until melted and smooth; cool 2 minutes. In 1-pint resealable food-storage plastic bag, carefully
spoon melted chocolate; seal bag. Cut small opening diagonally across bottom corner of bag; pipe chocolate over tops and
sides of popcorn balls. Let stand 5 minutes or until chocolate sets. Wrap individually in plastic wrap, or in food-storage plastic
bags; tie with ribbon or raffia.

Honey Nut Oven Fried Chicken


Ingredients

1whole fryer chicken, cut into 10 pieces (breasts cut in half crosswise)
Seasoned salt, to taste
Cayenne pepper (optional), to taste
2 1/cups buttermilk
2cups Original Bisquick™ mix
4to 5 cups of Honey Nut Clusters® Cereal, crushed to 2 1/2 cups SAVE $
2eggs, beaten
Cooking Spray
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Steps
Heat oven to 400°F. Sprinkle both sides of the chicken pieces with seasoned salt and cayenne pepper. Place chicken in large
resealable plastic bag placed in large bowl. Pour 2 cups of the buttermilk over chicken. Seal bag; refrigerate 1 hour or
overnight.
2Line a 13x9-inch shallow baking pan with foil. Place a cooling rack over pan; generously spray cooling rack with nonstick
cooking spray.
3In medium shallow bowl, mix eggs with remaining buttermilk; whisk until smooth. Place Bisquick mix in small shallow bowl.
Place cereal in another small shallow bowl.
4Remove chicken pieces one at a time from the buttermilk; dredge in Bisquick mix, then egg wash, then cereal, coating
chicken pieces completely.
5Place chicken pieces, bone sides down, on rack. Spray top of chicken with cooking spray.
6Bake uncovered, on middle oven rack, for about 50 minutes or until juices run clear.

Frosted Toast Crunch™ Cupcakes


Ingredients

Cupcakes
1box Betty Crocker™ SuperMoist™ yellow cake mix
1 1/4cups water
1/3cup vegetable oil
3eggs
1teaspoon vanilla
1/2teaspoon ground cinnamon
1cup crushed Frosted Toast Crunch™ cereal
Frosting
1/3cup butter, softened
3cups powdered sugar
3tablespoons milk
1teaspoon vanilla
1/4teaspoon ground cinnamon
Garnish, if desired
24pieces Frosted Toast Crunch™ cereal
Steps
1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2In large bowl, beat cake mix, water, oil, eggs, 1 teaspoon vanilla and 1/2 teaspoon cinnamon with electric mixer on low speed
30 seconds. Beat on medium speed 2 minutes. Fold in crushed cereal. Divide batter evenly among muffin cups.
3Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pans to
cooling racks. Cool completely, about 30 minutes.
4In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in milk, 1 teaspoon
vanilla and 1/4 teaspoon cinnamon on medium speed until fluffy.
Fiber One® Crunchy Fudge Cookies
Ingredients

1box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix


2cups Fiber One™ original bran cereal
1/3cup water
1egg
1tablespoon vegetable oil
2teaspoons vanilla
1/teaspoon ground cinnamon
2tablespoons miniature semisweet chocolate chips
Steps
1Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, mix ingredients with spoon. Drop dough by
rounded tablespoonfuls 2 inches apart on cookie sheets.
2Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30
minutes. Store in tightly covered container.