Type what you have

Ingredients

• ✓ corn flake cereal
• sweet potato
• butter
• brown sugar
• milk
• salt
• lemon zest
• marshmallow

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
2. 2 Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
3. 3 Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

By Michele O'Sullivan

Ingredients

• ✓ corn flake cereal
• butter
• garlic powder
• parsley
• parsley
• garlic powder
• paprika
• salt
• chicken breast
• buttermilk

Instructions

1. 1 In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
2. 2 Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
4. 4 Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
5. 5 Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.

By Jessica

Ingredients

• ✓ corn flake cereal
• honey
• worcestershire sauce
• vegetable oil
• lemon juice
• salt
• chicken
• cooking spray
• walnut
• salt

Instructions

1. 1 Mix honey, Worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. Place chicken into marinade, turn chicken pieces over to coat, and cover bowl. Marinate chicken in refrigerator for 24 hours, turning once.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
3. 3 Mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. Remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. Arrange chicken into prepared baking dish.
4. 4 Bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. An instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees F (70 degrees C).

By patti

Ingredients

• ✓ corn flake cereal
• cooking spray
• cream of chicken soup
• sour cream
• salt
• black pepper
• cheddar cheese
• green onion
• shredded hash brown potato
• butter

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
2. 2 Mix sour cream, condensed soup, salt, and pepper together in a large bowl.
3. 3 Stir in Cheddar cheese, green onions, and hash brown potatoes until well mixed.
4. 4 Spread evenly into the prepared baking dish.
5. 5 Mix crushed cereal and melted butter together in a medium bowl. Sprinkle evenly over the casserole.
6. 6 Bake uncovered until hot and bubbly, 45 to 50 minutes. Remove from the oven and let rest for 5 minutes before serving.
7. 7 Serve hot and enjoy!

By Ore-Ida

Ingredients

• ✓ corn flake cereal
• egg white
• sugar
• salt
• vanilla extract
• coconut
• walnut

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray.
2. 2 Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
3. 3 Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.

By Annexa

Ingredients

• ✓ corn flake cereal
• peanut butter
• corn syrup
• coffee ice cream
• chocolate syrup

Instructions

1. 1 Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
2. 2 Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
3. 3 Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
4. 4 Put pie in freezer and freeze until firm in the center, at least 30 minutes.

By MegNC

Ingredients

• ✓ corn flake cereal
• butter
• brown sugar
• sugar
• egg
• vanilla extract
• all-purpose flour
• all-purpose flour
• salt
• baking soda
• baking powder
• rolled oat
• coconut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Beat butter, brown sugar, and white sugar together in a bowl until creamy.
3. 3 Beat in eggs and vanilla extract until smooth.
4. 4 In a separate bowl, whisk together both amounts of flour, salt, baking soda, and baking powder. Mix flour mixture into the liquid ingredients.
5. 5 Gently mix rolled oats, corn flakes, and coconut into the dough until thoroughly combined.
6. 6 Drop the dough by tablespoons onto baking sheets.
7. 7 Bake in the preheated oven until the cookies are light golden brown, 10 to 12 minutes.
8. 8 Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Tammy Woodard

Ingredients

• ✓ corn flake cereal
• all-purpose flour
• baking soda
• salt
• margarine
• brown sugar
• sugar
• egg
• vanilla extract
• vegetable oil
• milk
• rolled oat
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
2. 2 In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
3. 3 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 Paulette

Ingredients

• ✓ corn flake cereal
• oat cereal
• peanut
• brown sugar
• corn syrup
• butter
• peanut butter
• vanilla extract

Instructions

1. 1 Toss toasted oat cereal, cornflake cereal, and peanuts together in a large bowl.
2. 2 Combine brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Off heat, stir in peanut butter and vanilla extract until smooth.
3. 3 Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.

By BBajema

Ingredients

• ✓ corn flake cereal
• cream cheese
• cheddar cheese
• mayonnaise
• jalapeno pepper
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. 2 Combine cream cheese, Cheddar cheese, and mayonnaise in a medium bowl; stuff into jalapeño halves.
3. 3 Whisk eggs and milk together in a small bowl. Place crushed corn flakes in a separate small bowl.
4. 4 Dip 1 stuffed jalapeño half into egg mixture, letting excess drip back into the bowl. Press into crushed corn flakes to coat; place in a single layer on the prepared baking sheet. Repeat with remaining stuffed jalapeños.
5. 5 Bake in the preheated oven until filling is bubbly and lightly browned, about 30 minutes.

By PAULA P

Ingredients

• ✓ corn flake cereal
• black pepper
• nutmeg
• garlic salt
• sugar
• parsley
• oregano
• tomato paste
• parmesan cheese
• garlic
• egg
• ground veal
• ground pork
• ground beef
• red wine
• olive oil
• garlic
• salt
• sugar
• basil
• parsley
• oregano
• tomato sauce
• tomato paste
• tomato

Instructions

1. 1 For the sauce, combine the chopped tomatoes, 2 cans tomato paste, tomato sauce, 4 teaspoons oregano, 2 teaspoons parsley, basil, 2 teaspoons sugar, salt, 6 cloves garlic, olive oil, and red wine in a large, heavy pot. Cover, and cook over medium heat until bubbling. Uncover, reduce heat to low, and simmer for at least one hour, stirring often.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with non-stick cooking spray.
3. 3 Combine the meatloaf mix, corn flakes, eggs, 3 garlic cloves, Parmesan cheese, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon sugar, garlic salt, nutmeg, and black pepper in a large bowl. Mix well with a large fork. Form the meat mixture into 1 1/2 inch firm balls. Place the meatballs on the prepared pan.
4. 4 Bake meatballs until browned and cooked though, about 20 to 30 minutes. Drop cooked meatballs into hot spaghetti sauce, and serve immediately.

By Jansen