View Full Version : Recipes Using Cereals & Pretzels....

August 29th, 2006, 12:09 AM
Hey all,

I thought it would be quite interesting to see what interesting recipes we could find using cereals for ingredients in recipes.

Let's see what we can come up are a couple to get us going.


Kitchen Witch
August 29th, 2006, 08:58 AM

1 chicken - cut in serving pieces, remove all skin

Place 3 cups rice krispies in large zip-lock bag and crush with rolling pin until all crushed.

Melt 2 Tablespoons butter in pan

In large bowl:
Place rice krispies-crushed
add 1/2 cup Parmesan cheese

Roll each piece of chicken in butter, then in crumb mixture. Place on baking sheet. Sprinkle with salt and pepper. Bake at 350 one hour.

Baked Cream Cheese-Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
3 ounces cream cheese, softened
1 tablespoon parsley, chopped
1 tablespoon onion, finely chopped
1 tablespoon lemon juice
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup corn flake crumbs

Preheat oven to 350 degrees F.

Place chicken breasts between sheets of wax paper. Using a wooden
mallet or rolling pin, flatten to 1/4 inch thickness.

In small bowl, mix cream cheese, parsley, onion, and lemon juice
until blended. Spread about 2 tablespoons of the mixture on each
breast. Roll up starting with the narrowest end and tucking in any
loose pieces. Coat rolls with flour, dip in egg, then roll in corn

Place 1/4 inch of oil in a medium-size skillet. Over medium heat,
brown chicken rolls a few at a time. Place chicken rolls in a single
layer in a baking dish. Bake for 30 minutes or until chicken is fork
tender and juices run clear.

Serves 4.

Baked Crumb Crust

1/3 cup Margarine
1/3 cup Butter
1 1/3 cups Graham crackers Crumbs
1/4 cup Sugar
1/4 cup Margarine -- -=OR=-
1/4 cup Butter
1 1/3 cups Vanilla wafers Crumbs
-----CHOCOLATE WAFERS(18 2-1/4-----
1/3 cup Margarine -- -=OR=-
1/3 cup Butter
1 1/3 cups Chocolate wafers Crumbs
-----GINGERSNAPS (ABOUT 20 2-----
1/3 cup Margarine -- -=OR=-
1/3 cup Butter
1 1/3 cups Gingersnaps crumbs
6 tablespoons Margarine -- -=OR=-
6 tablespoons Butter
1 1/3 cups Zwieback crumbs
1/4 cup Sugar
1/2 cup Margarine
1/2 cup Butter
1 1/3 cups Corn Cereal flakes -- -=OR=-
1 1/3 cups Wheat cereal flakes
1/4 cup Sugar

Let butter or margarine soften.
Place a long length of waxed paper on pastry board; stack crackers,
or pour cereal, down center. Make double fold in paper; tuck ends under.
Gently roll fine with rolling pin. In a 2 cup measuring cup, mix 1-1/3 cups
of crumbs, sugar, and butter with fork until crumbly.
Set aside 3 tablespoons (optional). With the back of spoon,
press rest to bottom and sides of 9" pie plate, forming small rim
Bake 350 till done

October 24th, 2006, 08:15 AM
Honey-roasted Chex Mix

3 Cups Corn Chex Cereal
2 Cups Cheerios Cereal
1 Cups Bugles Original Corn Snacks
Cup Honey-roasted Peanuts Or 1 Cup Pretzels
2 Tbsp Light (not Lite) Corn Syrup
2 Tbsp Honey
1 Tbsp Butter Or Margarine
Tsp Vanilla

Preheat Oven To 325f.

In Very Large Bowl, Mix Cereals, Snacks & Peanuts.

In 1-quart Saucepan, Heat Corn Syrup, Honey & Butter To Boiling Over Medium Heat, Stirring Occasionally. Remove From Heat; Stir In Vanilla. Pour Over Cereal Mixture, Stirring Until Evenly Coated.

Spread In Ungreased 15 X 10 X 1-inch Pan*. Bake 20 Minutes, Stirring After 10 Minutes.

Spread On Waxed Paper Or Foil To Cool, About 15 Minutes. Break Into Bite-size Pieces.

Store In Airtight Container.

Time Saver: Microwave The Corn Syrup, Honey & Butter In A 1-cup Microwavable Measuring Cup About 1 Minute On The High Setting.

*a 13 X 9 Inch Rectangular Baking Pan Can Be Used Instead. Bake 24 Minutes, Stirring After 12 Minutes.