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Ingredients

• ✓ sugar frosted corn flake cereal
• yam
• butter
• white sugar
• evaporated milk
• egg
• nutmeg
• cinnamon
• vanilla extract
• butter
• brown sugar
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine yams, melted butter, white sugar, evaporated milk, eggs, nutmeg, cinnamon and vanilla extract. Mix well and transfer to a 9x9 inch casserole dish.
3. 3 In a medium bowl cream butter with brown sugar. Stir in walnuts and frosted cereal. Spread on top of yam mixture.
4. 4 Bake in preheated oven for 35 minutes.

By Carol Graham

Ingredients

• ✓ sugar frosted corn flake cereal
• butterscotch chip
• peanut butter

Instructions

1. 1 In sauce pan over low heat, melt butterscotch chips and peanut butter. Remove from heat and add frosted corn flake cereal.
2. 2 Drop onto wax paper lined cookie sheet and chill. Enjoy!

By Colleen J

Ingredients

• ✓ sugar frosted corn flake cereal
• all-purpose flour
• baking soda
• butter
• brown sugar
• vanilla extract
• sugar
• egg
• date

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine flour and baking soda in a small mixing bowl.
3. 3 Cream butter, brown sugar, vanilla and white sugar together. Beat in eggs. Mix well. Slowly blend in the flour mixture. Fold in the dates. Drop dough by teaspoonful into crushed corn flake cereal until coated.
4. 4 Bake on ungreased cookie sheets for 10 to 15 minutes.

By LAURA

Ingredients

• ✓ sugar frosted corn flake cereal
• brown sugar
• water
• maple syrup
• marshmallow creme
• peanut butter
• chocolate almond bark
• flour tortilla
• banana

Instructions

1. 1 Stir the brown sugar, water, and maple syrup together in a saucepan until the sugar has dissolved. Bring to a boil, and reduce heat to medium low to keep warm.
2. 2 Mix the marshmallow creme with the peanut butter in a large bowl, and pour the brown sugar mixture over the peanut butter mixture.
3. 3 With an electric mixer, beat the mixture until fluffy. Refrigerate the fluff.
4. 4 To make the bites, lay a tortilla out onto a work surface. Spread a thin layer of peanut butter fluff onto the tortilla, leaving an edge about 1/4 inch wide all the way around free from spread.
5. 5 Sprinkle about 1 1/2 tablespoons of frosted flake cereal over the spread.
6. 6 Lay a banana along one side of the tortilla; if 1 banana is too short to reach the entire length of the tortilla, use 1 1/2 bananas. Tightly roll the tortilla around the banana.
7. 7 With a sharp serrated knife, cut the roll into 1/2-inch thick slices. Lay the slices out flat on waxed paper.
8. 8 Place the chocolate almond bark into a microwave-safe bowl, and microwave for 1 minute; stir the chocolate coating, and continue microwaving at 30-second intervals and stirring until the coating is smooth and warm (not hot).
9. 9 Dip the bottom of a slice into the coating, covering about 2/3 of the height of the slice. Place the dipped slice coated side down on a sheet of waxed paper to set. Repeat with remaining slices.
10. 10 Place slices into refrigerator to chill.
11. 11 Place the remaining cereal flakes in a shallow bowl, and lightly crush them.
12. 12 Dip the other side of the slices into the chocolate coating, and immediately dip the coated area into the crushed flakes. Place the rolls onto waxed paper, flake sides up. Chill the pieces in the refrigerator until the tops have set up.

By Peggianne