The following were found at Kraft Foods website:
Raisin Bran Bread
2 cups raisin bran cereal, divided
1-1/4 cups fat-free milk
1/4 cup (1/2 stick) margarine, melted, divided
3/4 cup sugar
2 cups flour
1 Tbsp. CALUMET Baking Powder
1/2 tsp. ground cinnamon
1 Tbsp. sugar
PREHEAT oven to 350°F. Mix 1-1/2 cups of the cereal, the milk and 2 Tbsp. of the margarine in medium bowl. Let stand 1 minute. Add egg and 3/4 cup sugar; mix well. Stir in flour, baking powder and cinnamon until well blended. Spread into 9x5-inch loaf pan sprayed with cooking spray.
MIX remaining 1/2 cup cereal, remaining 2 Tbsp. margarine and 1 Tbsp. sugar until well blended; sprinkle over batter. Gently press cereal mixture into batter.
BAKE 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove bread from pan. Cool completely. Cut into 16 slices to serve.
Kraft Kitchens Tips
Variation - Raisin Bran Muffins
Prepare batter as directed; spoon evenly into 12 medium muffin cups sprayed with cooking spray. Sprinkle evenly with topping mixture. Bake at 350°F for 25 to 30 minutes or until golden brown. Makes 12 servings, 1 muffin each.
This bread tastes great even the day after it's been baked! Be sure to cool it completely, then wrap it tightly in plastic wrap. Store overnight at room temperature and you've got a fresh, tasty treat the next morning!
Oven Fried Crunch Parmesan Chicken
1/3 cup flour
1 tsp. salt
Dash of pepper
1 broiler-fryer chicken (3 lb.), cut up
1 egg, lightly beaten
2 Tbsp. water
1/4 cup KRAFT Grated Parmesan Cheese
1/2 cup crushed corn flakes
2 Tbsp. butter or margarine, melted
PREHEAT oven to 375°F. Mix flour and seasonings in shallow dish. Add chicken; toss to coat. Beat egg and water in separate shallow dish. Mix cheese and corn flakes in third shallow dish.
DIP chicken in egg mixture, then in cheese mixture, turning over to evenly coat both sides. Place in 13x9-inch baking dish; drizzle with butter.
BAKE 1 hour or until chicken is cooked through (180°F).
1 cup water
1/2 cup (1 stick) butter
1/4 tsp. salt
1 cup flour
1 cup honey-flavored multi-grain cereal flakes with oat clusters, finely ground
1/4 cup PLANTERS Pecan Pieces, finely ground
2 cups oil
1/3 cup cinnamon sugar
BRING water, butter and salt to boil in medium saucepan on medium-high heat. Stir in flour. Reduce heat to low; cook 1 min. or until mixture forms a ball, stirring constantly with wooden spoon. Remove from heat; stir in cereal and pecans until well blended. Place in medium bowl. Add eggs, one at a time, beating with electric mixer on medium speed after each addition until well blended.
HEAT oil in medium skillet to 350ºF. Spoon cereal mixture into heavy-weight pastry bag fitted with large star tip. (Or spoon into a cake decorator's tube fitted with star tip.) Carefully squeeze three or four 3-inch-long strips of dough into hot oil. Cook 2 to 3 min. or until golden brown on both sides, turning after 1 min. Drain on paper towels. Repeat with remaining dough.
ROLL in cinnamon sugar while still hot. Serve warm.
Rice Krispie Waffles
1 1/4 cups all purpose flour
1 cup rice krispies
3/4 cup cornstarch
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs, separated
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup vegetable oil
Preheat traditional waffle iron to medium. Meanwhile, stir flour, rice krispies, cornstarch, sugar, baking soda, baking powder, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer of balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not over mix; a few streaks of whites should be visible.
Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.
The following recipes are from allrecipes.com (hint: when searching there use the “ingredients” option to search for recipes using items you have at home. Love this feature!)
Slow Cooker Party Mix
- 4 cups Wheat Chex® cereal
- 4 cups Cheerios® cereal
- 3 cups pretzel sticks
- 1 (12 ounce) can salted peanuts
- 1/4 cup butter or margarine, melted
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon celery salt
- 1/2 teaspoon seasoned salt
- In a 5-qt. slow cooker, combine cereals, pretzels and peanuts. Combine butter, Parmesan cheese, celery salt and seasoned salt; drizzle over cereal mixture and mix well. Cover and cook on low for up to 3 hours, stirring every 30 minutes. Serve warm or at room temperature.
- 1 cup butter
- 1 cup white sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts
- 1 cup crisp rice cereal
- Cream margarine and sugar together. Without sifting add remaining ingredients and mix well.
- Chill dough for 1/2 hour.
- Shape into balls and press firmly with a fork. Bake on ungreased cookie sheets for 10 to 15 minutes at 325 degrees F (165 degrees C).
Kelloggs Chocolate Scotcheroos
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 6 cups Kellogg's® Rice Krispies® cereal or Kellogg's® Cocoa Krispies™ cereal
- 1 cup semi-sweet chocolate morsels
- Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Kellogg's® Rice Krispies® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
- Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.