Type what you have

Ingredients

• ✓ cornflake
• chocolate chip
• peanut butter

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Remove from the heat and stir in cornflakes until coated.
3. 3 Drop 12 spoonfuls of cornflake mixture onto the prepared baking sheet. Chill in the refrigerator until cool, about 30 minutes.

By linda

Ingredients

• ✓ cornflake
• sugar
• corn syrup
• peanut butter

Instructions

1. 1 Combine sugar and corn syrup in a large skillet over medium heat. Cook and stir until sugar has dissolved and mixture reaches a full boil. Remove from the heat. Add peanut butter; stir until thoroughly mixed. Stir in cornflakes.
2. 2 Drop spoonfuls of dough onto waxed paper and let cool.

By bakingmom

Ingredients

• ✓ cornflake
• egg white
• white sugar
• salt
• vanilla extract
• coconut

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Grease a baking sheet.
3. 3 Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
4. 4 Gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. Stir salt and vanilla extract into egg whites until thoroughly mixed.
5. 5 Fold coconut and corn flakes into the mixture.
6. 6 Drop coconut mixture by the teaspoon onto the prepared baking sheet.
7. 7 Bake cookies in the preheated oven until lightly crisp, 20 minutes.
8. 8 Transfer cookies to wire rack to cool, at least 15 minutes.

By AMYHAWK

Ingredients

• ✓ cornflake
• butter
• peanut butter
• confectioners' sugar
• milk powder
• semisweet chocolate

Instructions

1. 1 Line a cookie sheet with aluminum foil or waxed paper.
2. 2 In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth. Mix in the cornflakes. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.
3. 3 The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm. These can be made up to a week ahead if kept refrigerated.

By Paula

Ingredients

• ✓ cornflake
• brown sugar
• white sugar
• butter
• vanilla extract
• egg
• all-purpose flour
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cream the butter with the brown sugar and white sugars. Add the eggs and the vanilla and beat well.
3. 3 Mix in the flour until well combined. Stir in the corn flakes and the coconut. Drop by teaspoonfuls onto a parchment lined baking sheet.
4. 4 Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

By Caillech

Ingredients

• ✓ cornflake
• butter
• corn syrup
• white sugar
• honey
• cream cheese
• marshmallow fluff
• strawberry
• apricot
• kiwi

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cornflakes, butter, corn syrup, and sugar in a bowl until evenly combined; press onto a baking sheet.
3. 3 Bake in the preheated oven until crust is golden brown, about 5 minutes. Drizzle crust with honey and cool in refrigerator, about 15 minutes.
4. 4 Stir cream cheese and marshmallow fluff together in a bowl until smooth and creamy; spread over cooled crust, keeping a 1/2-inch border of crust. Chill crust in refrigerator until completely cooled, about 15 minutes.
5. 5 Arrange strawberries, apricots, and kiwi over the cream cheese layer.

By ahooper32

Ingredients

• ✓ cornflake
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• baking soda
• fruit jam

Instructions

1. 1 In a large mixing bowl, cream together the butter and sugar. Add the eggs and vanilla, and mix well. Sift together the flour, baking powder, baking soda and salt; add to mixture. Stir until well blended. Refrigerate dough until firm.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Roll dough into 1-inch balls and roll in crushed corn flakes. Place on cookie sheets, about 2 inches apart. Indent the center of each ball with your thumb and fill with jam or jelly.
4. 4 Bake for 15 to 20 minutes in the preheated oven, or until firm.

By Randy Myers

Ingredients

• ✓ cornflake
• all-purpose flour
• baking soda
• baking powder
• sugar
• brown sugar
• shortening
• egg
• rolled oat
• peanut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Sift flour, baking soda, and baking powder together in a medium bowl.
3. 3 Cream white sugar, brown sugar, shortening, and eggs together in a large bowl with an electric mixer until smooth. Gradually add flour mixture to the wet ingredients, mixing it in on low speed until combined. Mix in oats, cornflakes, and peanuts by hand.
4. 4 Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets; flatten each cookie with the bottom of a glass.
5. 5 Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 to 2 minutes before removing to a wire rack to cool completely.

By mbaas

Ingredients

• ✓ cornflake
• vegetable oil
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• rolled oat
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a medium bowl, stir together the oil, brown sugar and white sugar until smooth. Mix in the egg and vanilla. Combine the flour, baking soda and salt, stir into the sugar mixture. Fold in the oats, cornflakes and chocolate chips. Drop by rounded spoonfuls onto a cookie sheet.
3. 3 Bake for 8 to 12 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 Allrecipes Member

Ingredients

• ✓ cornflake
• shortening
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• walnut
• oat

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg and vanilla. Sift together the flour baking powder and salt, add to the creamed mixture and mix well. Finally, stir in the nuts, corn cereal and quick oats.
3. 3 Drop dough by heaping spoonfuls onto the prepared cookie sheets. Press down slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

By herb wood

Ingredients

• ✓ cornflake
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• rolled oat
• baking soda
• salt
• baking powder
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
3. 3 Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

By Melissa J

Ingredients

• ✓ cornflake
• all-purpose flour
• salt
• butter
• egg yolk
• water
• apple
• white sugar
• cinnamon
• confectioners sugar
• milk
• almond extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a cup, beat egg yolk, stir the cold water into the yolk. Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball. On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan. Lay the dough in the pan.
3. 3 Place the cornflakes over the dough in the pan. Arrange apple slices over the top of the corn flake layer. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan. Lay over the filling and pinch the edges of the two crusts together. Beat the egg white until foamy, and brush onto the top crust.
4. 4 Bake for 45 to 50 minutes in the preheated oven, until golden brown. Drizzle with glaze while still warm.
5. 5 To make the glaze: In a small bowl, beat the confectioners' sugar with the milk and almond extract until smooth.

By LONDONER

Ingredients

• ✓ cornflake
• butter
• sugar
• brown sugar
• egg
• vegetable oil
• vanilla extract
• baking soda
• all-purpose flour
• rolled oat
• coconut
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (170 degrees C).
2. 2 Cream together butter, white sugar, and brown sugar in a mixing bowl until light and fluffy.
3. 3 Mix in egg, oil, vanilla, baking soda, and flour until well blended.
4. 4 Stir in oats, coconut, cornflakes, and pecans until incorporated. Drop spoonfuls onto cookie sheets. If desired, sprinkle with white sugar before baking.
5. 5 Bake in the preheated oven until lightly browned and edges are set, 12 to 15 minutes.

By Barbara

Ingredients

• ✓ cornflake
• sugar
• brown sugar
• egg
• vegetable oil
• butter
• salt
• baking soda
• milk
• cream of tartar
• rolled oat
• coconut
• vanilla extract
• all-purpose flour

Instructions

1. 1 In a small bowl, dissolve baking soda in milk. Cream together the sugars and the egg. Mix in the oil, butter or margarine, baking soda mixture and cream of tartar. Stir in the vanilla, oatmeal, coconut or chopped nuts, corn flakes and flour.
2. 2 Make small balls and flatten them with a greased and flat bottomed glass. Bake 325 degrees F (165 degrees C) for about 12-15 minutes.

By Miss Daisy

Ingredients

• ✓ cornflake
• canola oil
• margarine
• brown sugar
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• rolled oat
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
2. 2 In a large bowl, mix together the canola oil, margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
3. 3 Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

By Janna Dean

Ingredients

• ✓ cornflake
• crispy rice cereal
• rolled oat
• all-purpose flour
• baking soda
• butter
• canola oil
• sugar
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
3. 3 Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla; beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
4. 4 Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies.
5. 5 Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By danasue1122

Ingredients

• ✓ cornflake
• peanut butter
• brown sugar
• corn syrup
• crispy rice cereal
• confectioners' sugar
• custard powder
• margarine
• water
• semisweet chocolate
• margarine

Instructions

1. 1 Grease an 8x8-inch square pan.
2. 2 Cook and stir peanut butter, brown sugar, and corn syrup together in a large pot over medium heat just until warm and well blended, about 3 minutes; remove from heat. Stir cornflakes cereal and crispy rice cereal into peanut butter mixture; press cereal mixture evenly into the prepared pan.
3. 3 Whisk confectioners' sugar and custard powder together in a bowl. Whisk 1/2 cup melted margarine gradually into custard mixture. Stir warm water into custard mixture to moisten to a spreadable consistency; spread evenly over cereal mixture.
4. 4 Melt chocolate with remaining 2 tablespoons margarine in a microwave-safe bowl, about 1 minute. Pour chocolate mixture over custard layer. Refrigerate cookies until chocolate is hardened, about 30 minutes; cut into 1-inch squares.

By -Becky-

Ingredients

• ✓ cornflake
• vegetable oil
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• rolled oat
• walnut
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla, beat to mix.
3. 3 In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined.
4. 4 Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich, you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then take them directly from the freezer to the oven, just add a few minutes to the cooking time.

By Barbara Linton

Ingredients

• ✓ cornflake
• butter
• vegetable oil
• sugar
• brown sugar
• egg
• vanilla extract
• salt
• baking soda
• cream of tartar
• all-purpose flour
• oatmeal
• coconut flake
• walnut
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, beat together the butter, vegetable oil, white sugar, and brown sugar until smooth and creamy. Then add egg, vanilla, salt, baking soda, and cream of tartar, and mix with an electric mixer until slightly fluffy. With a spoon, gradually stir in flour until well mixed. Stir in cornflakes, oatmeal, coconut, walnuts, and chocolate chips. Drop by heaping tablespoonfuls onto ungreased baking sheets, 2 inches apart.
3. 3 Bake in a preheated oven for 12 minutes, or until slightly brown. Remove from oven; allow cookies to cool 5 minutes on baking sheets before removing to wire racks to cool completely.

By LCBUSDRIVER88

Ingredients

• ✓ cornflake
• parmesan cheese
• cheddar cheese
• butter
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
3. 3 Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
4. 4 Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.

By Karen Bush

Ingredients

• ✓ cornflake
• semisweet chocolate chip
• butter
• maple syrup

Instructions

1. 1 Combine chocolate chips, butter, and maple syrup in a large saucepan over medium heat; cook and stir until melted, 5 to 7 minutes. Remove from heat and cool, 5 to 7 minutes.
2. 2 Stir cornflakes into chocolate mixture until completely covered. Spoon mixture into 24 cupcake liners. Refrigerate until set, at least 1 hour.

By BakingMachine

Ingredients

• ✓ cornflake
• chicken breast
• sour cream
• italian seasoning
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
3. 3 Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

By Mae Wagner

Ingredients

• ✓ cornflake
• lemonade concentrate
• salt
• black pepper
• chicken breast
• thyme

Instructions

1. 1 Pour the lemonade concentrate, salt, and pepper into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet generously with cooking spray.
3. 3 Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme, and mix thoroughly. Remove the chicken pieces from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumbs and shake to coat well.
4. 4 Place the chicken breasts on the prepared baking sheet so they don't touch, and spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes, until chicken juices run clear, and the top is browned and crunchy. Serve hot or cold.

By DEBWALTER

Ingredients

• ✓ cornflake
• cream of mushroom soup
• sour cream
• cheddar cheese
• butter
• hash brown potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir cream of mushroom soup, sour cream, Cheddar cheese, corn flakes, and butter together in a bowl. Fold hash brown potatoes into the soup mixture; pour into a 9x13-inch baking dish.
3. 3 Bake in preheated oven until golden brown on top, about 50 minutes.

By JSPatnod9582

Ingredients

• ✓ cornflake
• cottage cheese
• egg
• vegetable oil
• onion soup mix
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts and cereal. Spoon into prepared pan.
3. 3 Bake in preheated oven for 35 to 40 minutes.

By Mary Ann Armstrong

Ingredients

• ✓ cornflake
• pineapple
• mandarin orange segment
• marshmallow
• sour cream
• coconut

Instructions

1. 1 Combine the pineapple, Mandarin oranges, marshmallows, and sour cream in a bowl. Gently fold the cornflakes cereal into the mixture. Sprinkle the coconut over the top; stir into the salad just before serving.

By leslie2fist

Ingredients

• ✓ cornflake
• butter
• parmesan cheese
• parsley flakes
• seasoned salt
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place melted butter in a shallow dish. Mix crushed cornflakes, Parmesan cheese, parsley flakes, seasoned salt, salt, and pepper together in another shallow bowl.
3. 3 Dip chicken thighs in butter and then in cornflake mixture. Place in a baking dish.
4. 4 Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By VLM517

Ingredients

• ✓ cornflake
• cranberry sauce
• yam
• sweet potato
• syrup
• butter
• brown sugar
• pumpkin pie spice

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Spread cranberry sauce into the bottom of a 6-cup casserole dish.
3. 3 Spoon sweet potato chunks over the top.
4. 4 In a small bowl, stir together the cornflake crumbs, melted butter, brown sugar, and pumpkin spice. Scatter evenly over the top of the potatoes and bake for 30 minutes, or until golden brown.

By Bruce's Yams

Ingredients

• ✓ cornflake
• ground beef
• bread crumb
• onion
• egg
• garlic powder
• parsley
• salt
• black pepper
• potato
• chicken broth

Instructions

1. 1 Mix together ground beef, crushed cornflakes, bread crumbs, onion, eggs, garlic powder, parsley, salt, and pepper until well combined. Shape mixture into a loaf.
2. 2 Place potatoes evenly around the bottom of a multi-functional pressure cooker (such as Instant Pot). Pour chicken broth over top. Place the Instant Pot rack over the potatoes.
3. 3 Place meatloaf on a small tray that will fit inside the Instant Pot (or make one out of foil) and place that on the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Joanne

Ingredients

• ✓ cornflake
• white bread
• ham
• cheddar cheese
• swiss cheese
• egg
• milk
• onion powder
• butter

Instructions

1. 1 Lightly grease a 9x13-inch baking dish.
2. 2 Line the bottom of the prepared baking dish with 1/2 of the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread.
3. 3 Beat together eggs, milk, and onion powder in a large bowl. Pour evenly over bread. Cover and refrigerate overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Blend crushed cornflakes and melted butter in a small bowl. Spread evenly over casserole.
6. 6 Bake in the preheated oven until bubbly and golden brown, about 40 minutes. Let stand 5 minutes before serving.

By Kelly