Cereal N Milk Pick Me Up Recipes

Steps:

• 1. Stir together flour, baking powder and baking soda. Set aside.2. In large mixing bowl beat together butter, brown sugar and granulated sugar until thoroughly mixed. Add egg, milk and vanilla. Beat well. Stir in Kellogg's® All-Bran® cereal and flour mixture, mixing until combined.3. Shape dough into two 10 1/2-inch-long rolls. Wrap in plastic wrap, covering ends carefully. Refrigerate at least 2 hours or until firm.4. Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet. Bake at 375°F about 9 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container. VARIATIONS:CHOCOLATE: Stir in 2 squares melted, unsweetened chocolate before add flour mixture.NUTTY: Add 1/2 cup chopped walnuts with flour mixture.SPICE: Stir 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves into flour mixture.

Steps:

• 1. Combine KELLOGG'S CRISPIX cereal and SUNSHINE CHEEZ-IT crackers in 13 x 9 x 2-inch baking pan. Set aside.2. Stir together remaining ingredients. Pour over cereal mixture. Stir until evenly coated.3. Bake at 250° F for 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. MICROWAVE DIRECTIONS:1. In large microwave safe glass mixing bowl, combine KELLOGG'S CRISPIX cereal and SUNSHINE CHEEZ-IT crackers. Set aside.2. Stir together remaining ingredients. Pour over cereal mixture. Stir until evenly coated.3. Microwave at HIGH 4 minutes, stirring after 2 minutes. Spread on paper towels to cool. Store in airtight container.Microwave cooking times may vary.

Steps:

• Grind coffee into medium-fine grounds. Place coffee in large glass container. Stir in cold water. Cover and refrigerate 24 hours. Strain coffee through fine mesh strainer. Strain again through coffee filter; discard grounds.
• Heat oven to 300°F. Line 15x10x1-inch pan with foil. Spread 3 cups cereal in pan. Bake 10 minutes; stir. Bake 5 minutes longer or until toasted. Cool 10 minutes. Add toasted cereal to large bowl. Add milk; stir. Refrigerate 30 minutes. Strain milk mixture through strainer; discard solids.
• In 2-quart glass pitcher, stir together cold coffee and milk mixture. To serve, pour into glasses filled with ice; top with whipped cream, caramel sauce and crushed cereal.

Steps:

• 1. In 2-gallon zipper-type storage bag, combine KELLOGG'S CRISPIX cereal, SUNSHINE CHEEZ-IT crackers and pretzels. Set aside.2. Stir together oil, hot pepper sauce, Italian seasoning and fennel seeds. Pour over cereal mixture. Close bag and gently toss until evenly coated. Sprinkle with cheese and close bag. Gently toss until evenly coated. Store in airtight container.

Steps:

• 1. Stir together flour and salt. Set aside.2. Measure margarine, sugar and vanilla into mixing bowl, beat until light and fluffy. Add dry ingredients, mix until combined. Stir in 2 cups of the cereal.3. Press dough evenly into 15 1/2 x 10 1/2 x 1-inch baking pan. Sprinkle remaining 1 cup cereal evenly over top, pressing into dough.4. Bake at 350°F for 20 to 25 minutes or until lightly browned. While still warm, cut into squares. Cool completely.

Steps:

• 1. Combine sugar and corn syrup in medium-sized saucepan. Cook over medium heat, stirring frequently, until sugar is dissolved and mixture begins to bubble, about 4 minutes. Remove from heat.2. Blend in margarine and peanut butter.3. Add KELLOGG'S SMACKS cereal, stirring only until coated with syrup. Drop by teaspoonfuls onto waxed paper or buttered baking sheets. Let stand in cool place to harden.

Steps:

• Pour cereals into individual cereal bowl. Sprinkle with seed and fruits. Top with milk.