Baked Cinnamon French Toast
Ingredients
3 eggs (slightly beaten)
2/3 cup fat-free milk or evaporated fat-free milk
2 tablespoons sugar, divided
1 1/2 teaspoons vanilla
3/4 teaspoon cinnamon, divided
8 slices (1-inch thick) French or Italian bread (about 3- to 4-inches in diameter)
1 cup Ready-To-Eat Cereal Rice Krispies®
2 medium bananas, sliced or 2 cups sliced fresh strawberries
1/2 cup maple syrup, warmed
Directions
1. In shallow dish stir together eggs, milk, 1 tablespoon of the sugar, vanilla and 1/2 teaspoon of the cinnamon. Dip bread slices into egg mixture, turning to generously coat both sides. Place on 15 x 10 x 1-inch baking pan coated with cooking spray.
2. Bake at 450° F about 11 minutes or until light brown.
3. Meanwhile, in small bowl stir together remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon.
4. Turn bread slices. Sprinkle with KELLOGG'S RICE KRISPIES cereal. Lightly press cereal into bread. Sprinkle sugar-cinnamon mixture over cereal. Bake at 450° F about 5 minutes more or until light brown.
5. Top each slice with some banana slices. Serve with syrup.
Kellogg's Recipe
Mother's Day Mug
Ingredients
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups minature marshmallows
(1 jar (7 oz.) marshmallow crème can be substituted for marshmallows)
6 cups Rice Krispies®
Canned frosting or decorating gel
Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat
.2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Cool slightly. Using buttered hands shape cereal mixture into mug shapes, reserving small portions of cereal mixture for handles. Attach one handle to each mug, securing with frosting. Decorate with additional frosting. Best if served the same day.
Microwave directions
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Kellogg's Recipe
Cherry Dream Pie
Preparation Time: 5 minutes
Total Time: 4 hours 15 minutes
Servings: 8
Ingredients
3 egg yolks
1can (14 oz.) sweetened condensed milk
1/3cup lemon juice1 Ready-Crust Pie Crust Keebler® Ready Crust® Graham
1can (21 oz.) cherry pie filling, chilled*
Directions
1. In medium bowl beat egg yolks. Stir in sweetened condensed milk and lemon juice. Pour into crust.
2. Bake at 325°F for 25 minutes. Cool for 1 hour. Refrigerate at least 3 hours or until set.
3. Top with pie filling. Garnish as desired. Store in refrigerator.
*NOTE: For a delicious change of pace, substitute your favorite flavor of fruit pie filling.
Kellogg's Recipe
All-Time Favorite Puff Pudding
Prep Time:30 min.Total Time:90 min.Makes:6 servings (1/2 cup per serving)
Ingredients
1 lemon
2 Tbsp. margarine, softened
1/2 cup sugar 2 eggs, separated
2 Tbsp. flour 1 cup milk
1/4 cup Grape-Nuts Cereal
3/4 cup thawed whipped topping
Directions
PREHEAT oven to 325°F. Grate 1 tsp. lemon peel; cut lemon crosswise in half. Squeeze both halves to measure out 3 Tbsp. juice. Set aside. Beat margarine, sugar and lemon peel in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg yolks. Add lemon juice and flour; mix well. Gradually add milk, mixing after each addition until well blended. Stir in cereal. (Mixture will look curdled, but this will not affect finished product.) BEAT egg whites in medium bowl with electric mixer on high speed 5 to 8 min. or until stiff peaks form. Gently stir into lemon mixture. Pour into greased 1-qt. baking dish. Place dish in pan of hot water. BAKE 1 hour or until top is golden brown and pudding begins to pull away from side of dish. (Pudding will have cake-like layer on top with custard layer below.) Serve warm or cold. Top each serving with 2 Tbsp. of the whipped topping just before serving.
Tips & Suggestions
Variation: Prepare as directed, using Post Trail Mix Crunch Cereal Raisins & Almonds and substituting an orange for the lemon. Variation: Preheat oven to 325°F. Mix ingredients as directed; pour into six 6-oz. custard or souffle cups. Bake 40 min. or until tops are golden brown and pudding begins to pull away from sides of dishes. Nutrition Bonus: This pudding, made with better-for-you products, is a great-tasting dessert that can fit into a healthful eating plan for your family.
Post Recipe
Caramel Balls
Prep Time:15 min.
Makes:7 servings (3 balls per serving)
Ingredients
20 caramels
1 Tbsp. water
2 cups Honey Bunches of Oats Cereal, any variety, divided
Directions
MICROWAVE caramels and water in medium microwavable bowl on HIGH 1-1/2 to 2 minutes or until caramels are completely melted, stirring after each . STIR in 1-1/2 cups of the cereal. With hands slightly moistened with cold water, shape cereal mixture into 21 small balls, each about 1 inch in diameter. CRUSH remaining 1/2 cup cereal; place in shallow dish. Roll cereal balls in cereal until evenly coated.
Tips & Suggestions
Use Your Stove: Melt caramels with water in heavy saucepan on low heat, stirring frequently until caramels are completely melted. Continue as directed. Family Fun: When kids help out in the kitchen, it's a great time to teach them first-hand about food safety. In addition to washing hands thoroughly before starting, make sure long hair is pulled back. If shaping food by hand, as with the Caramel Balls, caution children not to lick their fingers or put their hands in their mouths during preparation.
Post Recipe
Cereal Peanut Butter Bars
Prep Time:20 min.
Total Time:3 min.
Makes:24 servings (1 bar per serving)
Ingredients
1-1/2 cups crunchy peanut butter
2/3 cup maple-flavored or pancake syrup
2/3 cup sugar
3 cups Honey Bunches of Oats Cereal
4 squares semi-sweet chocolate, melted
Directions
MICROWAVE peanut butter, syrup and sugar in large microwavable bowl on HIGH 3 minutes, stirring every minute. POUR over cereal in large bowl; mix to coat well. Press into greased foil-lined 13x9-inch pan. SPREAD melted chocolate evenly over cereal mixture. Let stand or refrigerate until chocolate is firm. Cut into 24 bars. Store in tightly covered container in refrigerator.
Post Recipe
Crunchy Stuffed French Toast
Prep Time:15 min.
Total Time:40 min.
Makes:4 servings
Ingredients
3 eggs
1 cup fat-free milk
1-1/2 tsp. sugar
1/2 tsp. vanilla
1/4 tsp. salt
2 cups Post Selects Banana Nut Crunch Cereal
8 slices challah bread, 1/2 inch thick
2 oz. bittersweet baking chocolate, finely chopped
1 large banana, sliced
2 cups sliced strawberries
Directions
PREHEAT oven to 350°F. BEAT eggs, milk, sugar, vanilla and salt in large shallow dish with wire whisk until well blended; set aside. Place cereal in resealable plastic bag; seal bag. Crush cereal with rolling pin. Dip both sides of the bread slices in egg mixture; place on clean work surface. Sprinkle evenly with chocolate; top with bananas. Dip both sides of remaining 4 bread slices in remaining egg mixture; place over bananas to make four sandwiches. Press together gently. Coat both sides of sandwiches with cereal crumbs; press crumbs firmly into sandwiches to secure. PLACE on baking sheet. BAKE 20 to 25 min. or until lightly browned. Cut diagonally in half. Serve with the strawberries.
post recipe
Magic Cookie Bars
Preparation Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 48 Ingredients
1 1/2cups Kellogg's® Corn Flake Crumbs or
6 cups Kellogg's Corn Flakes® (crushed to 1 1/2 cups)
3tablespoons sugar
1/2cup margarine or butter, softened
1cup coarsely chopped walnuts
1package (6 oz,. 1 cup) semi-sweet chocolate morsels
1 1/3cups (3 1/2 oz.) flaked coconut1can (15 oz.) sweetened condensed milk
Directions
1. Measure KELLOGG'S Corn Flake Crumbs, sugar and margarine into 13 x 9 x 2-inch baking pan. Mix thoroughly. With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.
2. Sprinkle walnuts, chocolate morsels and coconut evenly over crust. Pour sweetened condensed milk evenly over top.
3. Bake at 350° F about 25 minutes or until lightly browned around edges. Cool completely before cutting into bars. Store in airtight container in refrigerator.
Kellogg's Recipe
Cheerios String-n-Eat Necklace
Prep Time:30 min Start to Finish:30 min Makes:4 necklaces
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1/3cup Cheerios® cereal1roll
(1.5 oz) ring-shaped gummy candy1package
(1 1/4 oz) tube-shaped candies
1/2cup colored miniature marshmallows
4 pieces red shoestring licorice (about 36 inches each)
1.For each necklace, string cereal, candies and marshmallows onto shoestring licorice.
2.When licorice is three-fourths full, tie ends together in double knot to make necklace.
Tips from the kitchenTip:Dip licorice ends into flour before poking through marshmallows to prevent stickiness.
2009 © and ®/™ General Mills
Crunchy-Topped Strawberry-Kiwi Parfaits
Prep Time:10 min Start to Finish:20 min Makes:4 servings
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2cups Banana Nut Cheerios® cereal1/4cup sliced almonds
1 1/2cups Yoplait® 99% Fat Free creamy vanilla or creamy harvest peach yogurt (from 32-oz container)
1cup sliced fresh strawberries
2medium kiwifruit, peeled, cut into chunks
1.Heat oven to 350°F. Place cereal and almonds in ungreased 13x9-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Cool about 5 minutes.
2.In each of 4 parfait glasses, alternate layers of yogurt, strawberries, kiwifruit and toasted cereal and almond mixture. Serve immediately.
Tips from the kitchenVariationMake 'em your way with your choice of fruit and yogurt flavor.
2009 © and ®/™ General Mills
Banana Date Muffins
Prep Time:15 min Start to Finish:35 min Makes:12 muffins
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2 1/2cups Banana Nut Cheerios® cereal
1 1/4cups Gold Medal® all-purpose flour
1/3cup packed brown sugar1teaspoon baking soda
1/4teaspoon salt1cup buttermilk
1/4cup canola oil
1/2teaspoon vanilla
1egg
1/2cup chopped pitted dates or raisins
1 1/2teaspoons coarse or granulated sugar
1.Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups. Spray bottoms only of paper baking cups with cooking spray. In large resealable food-storage plastic bag, coarsely crush cereal with rolling pin or meat mallet to measure 1 3/4 cups.
2.In large bowl, mix crushed cereal, flour, brown sugar, baking soda and salt. In medium bowl, beat buttermilk, oil, vanilla and egg until blended. Add buttermilk mixture to flour mixture; stir just until dry ingredients are moistened. Stir in dates. Spoon batter into muffin cups. Sprinkle with coarse sugar.
3.Bake 18 to 20 minutes or until light golden brown. Remove from pan to cooling rack. Serve warm or cool.
Tips from the kitchenVariationAdd a personal touch by using your favorite dried fruit; chopped dried apricots and sweetened dried cranberries are good choices. Toss in some chopped nuts, if you like.
2009 © and ®/™ General Mills