I actually already grabbed mine this morning. What am I going to do with 12 boxes of Corn Flakes?
These are a few of my favorite things to make with Corn Flakes!
P.S. My very favorite is the Funeral Potato recipe at the bottom! Gotta love 'em!
Holiday Wreaths
- 1/2 cup Margarine or butter
- 10 ounces Marshmallows
- 1 teaspoon Green food color
- 6 cups Corn flakes cereal
- Red cinnamon candies
Melt margarine in large saucepan over low heat. Add marshmallows and cook, stirring constantly, until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes. Stir until well coated.
Portion warm cereal mixture using 1/4 cup measure. Using buttered fingers, quickly shape into individual wreaths. Dot with red cinnamon candies.
Corn Flake Cookies!
Ingredients
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- 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.
- 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.
Corn Flake Chicken
Recipe from Family Fun Magazine
Coated with a homemade "shake and bake" mix made from cornflakes and seasonings, this oven-baked chicken tastes as good as fried chicken (without the fat). Our kid testers liked crushing the cornflakes and shaking the chicken pieces to coat them with topping.
- Ingredients
- 3 cups cornflakes
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground sage
- Salt and pepper
- 1/2 cup milk
- 2 1/2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)
- Instructions
Heat the oven to 375ยบ. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper (about 1/8 to 1/4 teaspoon of each, depending on your family's taste) into the bag, reseal, and shake until well combined.
Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place the chicken skin-side up in an ungreased baking pan. Repeat until all the pieces are coated. Discard any leftover coating, and wash your hands thoroughly after handling the raw chicken.
- Bake for 50 minutes or until done. (Meanwhile, prepare the potatoes, carrots, and biscuits.) Be sure to check the chicken for doneness (see our tip, above). Serves 4 to 6.
Funeral Potatoes!
Ingredients
- 32 oz bag of frozen shredded hash browns
- 2 (10 3/4 oz) cans Cream of Chicken Soup
- 2 cups Sour Cream
- 1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)
- 1/2 cup melted butter or margarine
- 1/2 c. chopped onion
- 2 cups finely crushed Corn Flakes
- 2 Tbs butter or margarine melted
Directions- Grease 9x13 baking dish and preheat oven to 350
- In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
- Gently fold hash browns into mixture.
- Pour mixture into pan.
- Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
- Bake for 30 minutes.
- *If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.
1 comment:
that chicken looks better in those pics than the recipe pic on the box. i might try it now...hmmm
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