Type what you have

Ingredients

• ✓ cornflake cereal
• sweet potato
• butter
• salt
• maple syrup
• marshmallow

Instructions

1. 1 Drain sweet potatoes and put into large mixing bowl. Mash the potatoes with butter or margarine. Salt to taste.
2. 2 Hand pat mixture into 3 inch diameter balls. Roll in crushed corn flakes and put into 9x12 inch greased baking dish. Pour maple syrup evenly over all balls.
3. 3 Bake at 325 degrees F (165 degrees C) for 40 minutes. The last fifteen minutes put a marshmallow over each ball.

By Darlene

Ingredients

• ✓ cornflake cereal
• buttermilk
• hot pepper sauce
• salt
• black pepper
• onion powder
• garlic powder
• chicken wing
• all-purpose flour
• cornmeal
• salt
• black pepper
• honey
• red pepper flakes

Instructions

1. 1 Whisk buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add chicken wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Coat 2 baking sheets with cooking spray.
3. 3 Combine crushed cornflakes, flour, and cornmeal in a bowl; season with salt and black pepper. Remove chicken wings from marinade and shake off excess. Discard remaining marinade.
4. 4 Press wings into cornflake mixture to coat. Place onto the prepared baking sheets. Coat tops of wings with cooking spray.
5. 5 Bake in the preheated oven until chicken is no longer pink and meat easily pulls from the bone, 30 to 40 minutes.
6. 6 While wings are cooking, combine honey and pepper flakes in a small saucepan over medium heat until honey thins; keep warm until wings are ready.
7. 7 Place wings in a large mixing bowl; drizzle with honey sauce. Toss until evenly coated.

By Boomdog02

Ingredients

• ✓ cornflake cereal
• butterscotch chip
• peanut butter

Instructions

1. 1 In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

By Cindy Becker

Ingredients

• ✓ cornflake cereal
• vanilla ice cream
• cinnamon
• egg white
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Scoop ice cream into eight 1/2-cup-sized balls.
3. 3 Place on a baking sheet and freeze until firm, about 1 hour.
4. 4 Combine cornflakes and cinnamon in a shallow dish. Beat egg whites until foamy in a separate bowl.
5. 5 Roll ice cream balls in egg whites.
6. 6 Then roll in crushed cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, about 3 hours.
7. 7 Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time in hot oil until golden and crispy, 10 to 15 seconds.
8. 8 Drain quickly on paper towels and serve immediately.

By Jeri

Ingredients

• ✓ cornflake cereal
• confectioners' sugar
• peanut butter
• butter
• chocolate chip
• vegetable oil

Instructions

1. 1 Mix cornflakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
2. 2 Place chocolate chips and oil in a microwave-safe glass or ceramic bowl. Heat in 30-second intervals, stirring after each interval, until melted, 1 to 3 minutes.
3. 3 Grease a baking sheet.
4. 4 Gently roll peanut butter balls in melted chocolate until evenly coated; arrange on the prepared baking sheet.

By Allrecipes Member

Ingredients

• ✓ cornflake cereal
• white sugar
• corn syrup
• butter
• peanut butter

Instructions

1. 1 Gather all ingredients.
2. 2 Bring sugar and corn syrup to a boil in a saucepan over medium heat.
3. 3 Stir in butter and peanut butter until thoroughly combined, then remove from the heat.
4. 4 Place cornflakes into a large bowl. Pour peanut butter mixture over top and mix until cornflakes are well coated.
5. 5 Drop 1-tablespoon scoops of the mixture onto a waxed-paper lined baking sheet. Flatten slightly if desired, then allow to cool for 30 minutes before serving.

By Nana's 3 Babies

Ingredients

• ✓ cornflake cereal
• corn syrup
• sugar
• peanut butter
• semi-sweet chocolate chip
• butterscotch chip

Instructions

1. 1 Gather all ingredients.
2. 2 In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat.
3. 3 Stir in peanut butter until well blended. Mix in cereal until evenly coated.
4. 4 Drop by spoonfuls onto waxed paper.
5. 5 In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth.
6. 6 Drizzle on the top of the cookies.

By Cindy

Ingredients

• ✓ cornflake cereal
• butter
• marshmallow
• green food coloring
• vanilla extract
• cinnamon red hot candy

Instructions

1. 1 Gather ingredients.
2. 2 Melt butter in a large saucepan over low heat. Add marshmallows, and cook stirring constantly, until melted.
3. 3 Remove from the heat, stir in food coloring and vanilla, then stir in cornflakes.
4. 4 Set out one or two sheets of waxed paper. Fill a skillet with 1 inch of very hot water. Place the saucepan into the skillet so cookie dough stays warm.
5. 5 Quickly drop a heaping tablespoonful of cookie dough onto the waxed paper, and use lightly greased fingers to form it into a wreath shape. Immediately decorate cookie with red hot candies. Repeat to shape and decorate remaining cookies.
6. 6 Allow cookies to cool to room temperature before removing from waxed paper, about 15 minutes. Store in an airtight container.

By CANADAKATE

Ingredients

• ✓ cornflake cereal
• marshmallow
• butter
• vanilla extract
• green food coloring
• cinnamon red hot candy

Instructions

1. 1 In a saucepan over low heat, melt together marshmallows, butter, vanilla, and food coloring. Remove from the heat and mix in cornflakes.
2. 2 Drop by spoonfuls on waxed paper and decorate with red hots. Let cool to room temperature, about 1 hour.

By Heather Dolan

Ingredients

• ✓ cornflake cereal
• waxed paper
• butter
• miniature marshmallow
• green food coloring
• almond extract
• vanilla extract
• cinnamon red hot candy

Instructions

1. 1 Gather all ingredients.
2. 2 Line a baking tray with waxed paper.
3. 3 Place marshmallows and butter in a microwave-safe bowl; microwave on high for 2 minutes. Stir, then microwave on high for 2 minutes more; stir.
4. 4 Mix in coloring, almond extract, and vanilla until the desired color is reached; gently stir in cornflakes to coat.
5. 5 Drop by tablespoonfuls onto the prepared tray and use lightly greased fingers to form wreath shapes; decorate with 3 red hots each.
6. 6 Allow cookies to cool and set, about 15 minutes; store in an airtight container.

By Sharon P

Ingredients

• ✓ cornflake cereal
• oil
• all-purpose flour
• baking powder
• salt
• black pepper
• white sugar
• milk
• green tomato

Instructions

1. 1 Heat oil in a deep fryer to 360 degrees F (182 degrees C).
2. 2 Whisk flour, cornflakes, baking powder, salt, black pepper, and sugar together in a shallow dish until well combined. Pour milk into a separate shallow dish.
3. 3 Gently press 1 tomato slice into flour mixture to coat on both sides; shake off excess. Dip into milk; press into flour mixture again. Place in a single layer on a plate; do not stack. Repeat with remaining tomato slices.
4. 4 Lower tomato slices carefully into the hot oil in batches until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tomato slices.

By Angela Stinnett

Ingredients

• ✓ cornflake cereal
• white bread
• cheddar cheese
• swiss cheese
• milk
• egg
• onion powder
• dijon mustard
• margarine

Instructions

1. 1 Lightly butter a 9x13-inch baking dish. Cut bread into 1/2-inch cubes.
2. 2 Layer 1/2 of the bread in the bottom of the prepared baking dish. Sprinkle Cheddar cheese over bread, then sprinkle 1 cup Swiss cheese over top. Spread remaining bread cubes over cheese.
3. 3 Mix milk, eggs, onion powder, and mustard until well combined; pour over bread. Sprinkle remaining 1/2 cup Swiss cheese over top. Cover with foil and refrigerate, 8 hours to overnight.
4. 4 The next morning, preheat the oven to 375 degrees F (190 degrees C). Place cornflakes into a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
5. 5 Bake, covered, in the preheated oven for 30 minutes. Uncover and bake for 15 more minutes.

By CARRIE5171

Ingredients

• ✓ cornflake cereal
• butter
• bread
• ham
• cheddar cheese
• milk
• egg
• mustard
• butter

Instructions

1. 1 Grease a 13x9-inch baking dish with 1 tablespoon butter. Cut bread slices into quarters. Arrange 1/2 of the bread evenly into the bottom and up the sides of the prepared dish to cover completely.
2. 2 Mix together ham and Cheddar cheese in a medium bowl; spread over bread layer in the dish and top with remaining bread.
3. 3 Whisk together milk, eggs, and mustard in the same bowl until smooth; pour over bread to soak completely.
4. 4 Put cornflakes cereal into a separate bowl; drizzle with 1/4 cup melted butter and stir to coat. Spread over the top of casserole. Cover the dish with plastic wrap and refrigerate for 8 hours to overnight.
5. 5 Preheat the oven to 325 degrees F (165 degrees C).
6. 6 Bake in the preheated oven until cornflakes are browned, about 1 hour.

By Julie

Ingredients

• ✓ cornflake cereal
• sour cream
• garlic
• chicken drumstick
• chicken breast
• rosemary
• sage
• garlic powder
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray.
2. 2 In a medium bowl, mix together sour cream and minced garlic. In another bowl, stir together the cornflake crumbs, rosemary, sage, garlic powder, salt and pepper. Coat the chicken with the sour cream mixture, then roll in the cornflake mixture. Arrange chicken pieces on top of the cooling rack.
3. 3 Bake for 1 hour in the preheated oven, until meat is no longer pink, and juices run clear.

By Chelsey

Ingredients

• ✓ cornflake cereal
• sweet potato
• white sugar
• marshmallow
• margarine
• evaporated milk
• coconut
• egg
• nutmeg
• cinnamon
• pecan
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Place sweet potatoes in a large bowl; stir in sugar, marshmallows, ¾ cup margarine, evaporated milk, coconut, eggs, nutmeg, and cinnamon to combine. Transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until sweet potatoes are tender, 20 minutes; leave oven on.
4. 4 Meanwhile, combine crushed cornflakes, pecans, remaining ¾ cup margarine, and brown sugar; spread over baked casserole.
5. 5 Return casserole to the preheated oven; bake 10 minutes more.

By DThomRN2

Ingredients

• ✓ cornflake cereal
• tater tot
• sour cream
• cream of chicken soup
• cheddar cheese
• onion
• butter
• seasoning salt
• garlic powder
• butter
• parmesan cheese
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 In a large mixing bowl, combine tater tots, sour cream, condensed soup, Cheddar cheese, onion, butter, seasoning salt, and garlic powder; mix well. Transfer to the prepared casserole dish.
3. 3 In a medium bowl, combine cereal and melted butter; spread over casserole. Sprinkle the top with Parmesan cheese and paprika.
4. 4 Bake in the preheated oven for 45 minutes to 1 hour, or until browned. (Note: It's a good idea to put a cookie sheet under the casserole dish, in case it bubbles over while cooking.)

By Bea Gassman

Ingredients

• ✓ cornflake cereal
• butter
• onion
• chicken bouillon granules
• black pepper
• hash brown potato
• cream of chicken soup
• sour cream
• cheddar cheese
• monterey jack cheese
• cheddar cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Melt butter in a skillet over medium heat; stir in onion. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat and add bouillon granules and pepper; stir until dissolved.
3. 3 Transfer to a large bowl and add potatoes, condensed soup, sour cream, and both cheeses. Stir until well combined and spread into the prepared pan.
4. 4 Combine cornflakes and melted butter for topping in a bowl. Stir until butter is well distributed. Sprinkle on top of potato mixture.
5. 5 Bake in the preheated oven until bubble, about 45 minutes.

By BRENZ64

Ingredients

• ✓ cornflake cereal
• brown sugar
• white sugar
• vanilla extract
• vegetable oil
• egg
• all-purpose flour
• oat
• baking soda
• salt
• pecan
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream brown sugar, white sugar, oil, eggs, and vanilla together in a large bowl. Add flour, oats, baking soda, and salt. Mix well. Stir in cornflakes, pecans, and coconut.
3. 3 Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
4. 4 Bake in the preheated oven for 8 to 10 minutes.

By Tammy Elliott

Ingredients

• ✓ cornflake cereal
• shortening
• sugar
• egg
• milk
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• pecan
• date
• maraschino cherry
• maraschino cherry

Instructions

1. 1 Gather all ingredients. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2. 2 Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
3. 3 Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
4. 4 Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.
5. 5 Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers.

By Sally

Ingredients

• ✓ cornflake cereal
• water
• cornstarch
• blackberry
• white sugar
• brown sugar
• vanilla extract
• all-purpose flour
• rolled oat
• brown sugar
• pumpkin pie spice
• salt
• butter
• water
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk ¼ cup water and cornstarch together in a medium saucepan until smooth; stir in blackberries, white sugar, and ½ cup brown sugar. Bring to a boil over medium heat; stir until filling thickens, about 2 minutes. Off heat, stir in vanilla extract. Pour filling into a 9x13-inch baking dish; set aside.
3. 3 Combine cornflakes, flour, oats, ⅓ cup brown sugar, pumpkin pie spice, and salt in a large bowl. Cut in ¼ cup butter with a pastry cutter until mixture resembles coarse crumbs; stir in 2 tablespoons water, 1 tablespoon at a time, until crust begins to hold together. Sprinkle crust over filling; drizzle with ¼ cup melted butter.
4. 4 Bake in the preheated oven until crust begins to brown, about 10 minutes. Turn on the broiler and broil until crust is golden brown, about 2 minutes more.

By Bailee Saurus

Ingredients

• ✓ cornflake cereal
• walnut
• semisweet chocolate chip
• coconut
• rolled oat
• vanilla extract
• milk
• egg
• sugar
• brown sugar
• butter
• clove
• nutmeg
• mace
• cinnamon
• salt
• baking soda
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
2. 2 In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, fold in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll dough into walnut-size balls, and place 2 inches apart on the prepared cookie sheets; flatten slightly.
3. 3 Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Slightly underbaking yields wonderfully chewy cookies!

By melissa

Ingredients

• ✓ cornflake cereal
• butterscotch chip
• peanut butter

Instructions

1. 1 Melt the butterscotch chips over low heat and add peanut butter.
2. 2 Stir in cornflakes.
3. 3 Drop on waxed paper and let cool.

By V Brye

Ingredients

• ✓ cornflake cereal
• all-purpose flour
• honey
• milk
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Place the flour in a small bowl and the cornflakes in a medium bowl. In a separate small bowl, mix the honey and milk. Dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes.
3. 3 Arrange chicken in the prepared baking dish. Bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.

By Stacey

Ingredients

• ✓ cornflake cereal
• egg white
• sugar
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets.
3. 3 Bake for 18 minutes in the preheated oven, or until coconut is golden.

By Kathie

Ingredients

• ✓ cornflake cereal
• peanut butter
• corn syrup
• white sugar

Instructions

1. 1 In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Bring to a boil, remove from heat.
2. 2 Add cereal, mix well and mold into small balls.

By Carolyn

Ingredients

• ✓ cornflake cereal
• butter
• golden syrup
• semisweet chocolate

Instructions

1. 1 In a saucepan over low heat, combine the butter, golden syrup and chocolate. Cook and stir until butter and chocolate have melted and everything is well blended. Mix in the cornflakes cereal. Drop by heaping spoonfuls onto waxed paper or a buttered baking sheet. Place in the refrigerator until set, about 15 minutes.

By superyoungcook

Ingredients

• ✓ cornflake cereal
• white sugar
• corn syrup
• peanut butter
• sesame seed

Instructions

1. 1 In a heavy saucepan over medium-high heat, bring the sugar and corn syrup to a boil, and let cook for 2 minutes. Remove from heat and stir in peanut butter. Mix in the cornflakes and if desired, sesame seeds. Drop spoonfuls onto waxed paper and let cool until set.

By Sara

Ingredients

• ✓ cornflake cereal
• butter
• marshmallow
• green food coloring
• cinnamon red hot candy

Instructions

1. 1 Melt margarine in a large pan over low heat. Add marshmallows and stir constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes and stir until well coated.
2. 2 Drop mixture, by 1/4 cupful, onto cookie sheet. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies

By blairbunny

Ingredients

• ✓ cornflake cereal
• butter
• marshmallow
• almond
• coconut

Instructions

1. 1 Combine the butter and marshmallows in a medium saucepan. Cook over medium heat, stirring occasionally, until melted. Stir in the toasted almonds and cornflakes. Press into a 9x13 inch baking pan and let sit for 1/2 hour. Cut into squares and enjoy!

By Rob Thompson

Ingredients

• ✓ cornflake cereal
• potato au gratin
• sour cream
• cheddar cheese
• cream of chicken soup

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl combine the potatoes, sour cream, cheese and soup and mix well. Spread mixture into a 9x13 inch baking dish and top with crushed corn flakes.
3. 3 Bake for 75 minutes, or until cooked through and golden .

By Karen Weaver