Type what you have

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
• 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
• 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
• 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

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
• peanut butter
• corn syrup
• brown sugar
• white sugar
• semisweet chocolate chip
• peanut

Instructions

1. 1 In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the corn flakes, chocolate chips and peanuts until evenly coated.
2. 2 Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.

By Suzanne Stull

Ingredients

• ✓ cornflake cereal
• white sugar
• brown sugar
• corn syrup
• peanut butter
• peanut
• butterscotch chip

Instructions

1. 1 Combine white sugar, brown sugar, and corn syrup in a microwave-safe glass or ceramic bowl and heat until sugars have dissolved, about 1 minute. Stir in peanut butter. Place the cornflakes and peanuts into a large bowl and stir in syrup mixture, mixing well.
2. 2 Spray a 9x13 inch pan with cooking spray. Lightly press the corn flake mixture into the pan. Melt the butterscotch chips in the same microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or butterscotch will scorch. Spread over the cornflake mixture. Allow candy to cool, then cut into 1x2 inch bars.

By Susan Hignight

Ingredients

• ✓ cornflake cereal
• white sugar
• brown sugar
• corn syrup
• peanut butter
• peanut
• milk chocolate candy bar

Instructions

1. 1 In a medium saucepan over medium high heat, combine the white sugar, brown sugar and corn syrup. Bring the mixture to a rapid boil, then remove from heat. Stir in the peanut butter until well blended. In a large bowl, stir together the cornflakes and peanuts. Stir the peanut butter mixture into the cornflake mixture and mix until evenly distributed. Press the mixture into a greased 9x13 inch pan.
2. 2 In the microwave or in a metal bowl over a pan of simmering water, melt chocolate candy, stirring frequently until smooth. Remove from heat and spread over the tops of the bars. Let cool before cutting into bars.

By Tammy

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
• raisin
• coconut
• brown sugar
• oat
• all-purpose flour
• baking soda
• baking powder

Instructions

1. 1 Layer the ingredients into a 1 quart canning jar in the order they are listed. Press each layer firmly in place before adding next ingredients. it will be a tight fit. Attach a label with the following instructions:
2. 2 Preheat oven to 350 degrees F (175 degrees C). Empty the contents of the jar into a large bowl and use your hands to blend thoroughly.
3. 3 Stir in 1/2 cup butter, 1 egg and 1 teaspoon of vanilla. Mix until completely blended. You may need to use your hands. Roll dough into walnut sized balls and place them 2 inches apart onto greased cookie sheets.
4. 4 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Patty

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
• milk
• egg
• maple syrup
• vanilla extract
• cinnamon
• white bread
• confectioners' sugar
• vegetable oil

Instructions

1. 1 Whisk milk, eggs, maple syrup, vanilla, and cinnamon together in a medium bowl. Add crumbled cornflakes and stir to combine.
2. 2 Working in batches, soak 1/2 of the bread slices in the mixture for about 2 to 3 minutes.
3. 3 Heat oil in a large skillet or griddle over medium-high heat. Cook soaked bread slices in the hot skillet until dark golden brown, 4 to 5 minutes per side. Repeat to soak and cook remaining bread.
4. 4 Sprinkle hot French toast with confectioners' sugar. Serve immediately.

By AILEERA

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
• 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
• ground beef
• salt
• pepper
• ketchup
• onion
• worcestershire sauce
• evaporated milk
• bread
• american cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix together the ground beef, salt, pepper, ketchup, onion, Worcestershire sauce, cornflakes, and evaporated milk until evenly blended. Divide the mixture in half, and spread onto the cut side of each half of the loaf of bread. Place them crust side down onto a baking sheet.
3. 3 Bake for 30 to 35 minutes in the preheated oven, until meat is no longer pink. During the last 5 minutes of baking, place the slices of cheese over the top to melt. Depending on how many you are cooking for, you can cut into smaller pieces or serve in larger sections. Enjoy.

By Cecilie Hamilton

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
• kielbasa sausage
• salsa
• grape jelly
• water
• lemon juice
• egg
• onion
• ground beef
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly-salted water and bring to a rolling boil over high heat. Stir in the kielbasa and return to a boil. Cook until hot, 8 to 10 minutes; drain and cut into bite sized pieces. Place the kielbasa into a slow cooker; stir in the salsa, grape jelly, water, and lemon juice.
2. 2 Meanwhile, beat the eggs in a mixing bowl; mix in the onion, ground beef, salt, pepper, and crushed cornflakes. Mix with your hands until evenly incorporated. Roll the mixture into balls the size of a large walnut; place into the slow cooker.
3. 3 Set the slow cooker on High and cook until the meatballs are no longer pink in the center, about 1 hour.

By Sarah

Ingredients

• ✓ cornflake cereal
• buttercup squash
• butter
• brown sugar
• salt
• white pepper
• butter
• apple
• white sugar
• pecan
• brown sugar
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
3. 3 Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
4. 4 Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
5. 5 Bake in the preheated oven until heated through, about 15 minutes.

By NELLIE54914

Ingredients

• ✓ cornflake cereal
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg
• milk
• vanilla extract
• walnut
• raisin
• candied cherry
• candied cherry

Instructions

1. 1 Mix together flour, baking powder and salt and set aside.
2. 2 In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and beat well. Stir in milk and vanilla, then add flour mixture. Combine well. Add nuts, raisins and chopped cherries.
3. 3 Shape dough into balls using level tablespoon as measure. Roll in crushed cornflakes. Place two inches apart on greased cookie sheets. Top with cherry quarter.
4. 4 Bake at 375 degrees F (190 degrees C) for approximately 10 minutes until lightly browned. Remove immediately from sheets and cool on wire racks.

By Ceil Wallace

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
• 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