CORNFLAKE-COATED CRISPY BACON
I've loved my aunt's crispy-coated bacon ever since I was a child. Now I've shared the super simple recipe with my own children. We still enjoy a big panful every Christmas morning-and on many other days throughout the year! -Brenda Severson, Norman, Oklahoma
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, combine milk, ketchup, Worcestershire sauce and pepper. Add bacon strips, turning to coat. Dip strips in crushed cornflakes, patting to help coating adhere. Place bacon on 2 racks; place each rack on an ungreased 15x10x1-in. baking pan. Bake until golden and crisp, rotating pans halfway through baking, 25-30 minutes.
Nutrition Facts : Calories 198 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 547mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.
ENGLISH CHOCOLATE CRISPS
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h45m
Yield 8 large crisps
Number Of Ingredients 4
Steps:
- Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.)
- Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You'll want to work quickly so the chocolate doesn't harden. Fold in the cranberries.
- Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.
CORNFLAKE CRISPS
With oats, coconut, nuts, and butterscotch and chocolate chips, there's something for everyone in this cookie. It's my mom's recipe.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in the remaining ingredients until well blended. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts :
COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES
Everyone loves crispy cornflake cakes, whatever their age. Get the whole family in the kitchen to make these simple bites
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 15m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
- Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
- Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.
Nutrition Facts : Calories 121 calories, Fat 6.1 grams fat, SaturatedFat 3.7 grams saturated fat, Carbohydrate 15.1 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 1.3 grams protein, Sodium 0.3 milligram of sodium
CRISPY BAKED CORN FLAKE CHICKEN
I took a recipe off a box of baking mix and altered it to make it easier. The result was this moist oven-fried chicken with a thick golden coating that's a lot crisper than the original. -Angela Capettini, Boynton Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.
Nutrition Facts : Calories 534 calories, Fat 18g fat (7g saturated fat), Cholesterol 143mg cholesterol, Sodium 972mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
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