Zucchini and Tomatoes

I love zucchini and tomatoes, so this seemed a perfect recipe for me.

This comes from The Kellogg’s Cookbook.

Ingredients:

  • 1/4 Cup of KELLOGG’s Complete Wheat Bran Flakes
  • 2 Teaspoons plus 2 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Grated Lemon Zest
  • 4 Medium Zucchini (about 1 1/4 lbs), well washed, trimmed, and cut crosswise into 1/4-inch thick slices.
  • 3 Medium Tomatoes (about 3/4 lbs), peeled, cored, seeded, and cut into wedges.
  • 1 Tablespoon of Fresh Lemon Juice
  • Salt and Pepper to taste

Directions:

  1. Place the wheat bran flakes in a resealable bag. Seal the bag and using a rolling pin, crush the flakes into a fine crumb.
  2. Set aside.
  3. Heat 2 teaspoons of the oil in a small frying pan over low heat. Add the crumbs and cook, stirring constantly, for about 4 mins, or until lightly colored.
  4. Remove from heat and stir in zest. Set aside.
  5. Heat the remaining tablespoons of oil in a large frying pan over medium heat.
  6. Add zucchini and saute for 5 mins or until almost tender.
  7. Add tomatoes and lemon juice, along with salt and pepper.
  8. Cook, stirring frequently, for about 3 mins, or until hot.
  9. Remove from heat and transfer to a serving bowl.
  10. Sprinkle the crumbs over the top and serve.

Thoughts After Cooking:

No picture, I forgot to take one.

It was really good except the crumbs. They were too sweet and didn’t really add to the recipe.

For more Kellogg recipes, go to Cheese Potato Crisps

For more from the Kellogg’s Cookbook, go to Rice Krispies Cookies

 

Cheese Potato Crisps

So there were a few recipes I wanted to make from The Cereal Murders, but I didn’t have a chance to. So instead I decided to pull out a recipe that actually uses cereal and place it here instead. I’ve made this recipe so many times, the page is all messed up and torn-it is that good.

So this recipe comes from The Kellogg’s Cookbook and uses the cereal corn flakes. I am telling you this is one of the best potato dishes ever-no joke.

You defintely need to try it yourself.

“These are better than French fries! We guarantee that once you try them, you’ll make these cheesy potatoes a standard at your table. Using different cheeses such as Monterey Jack, American, Swiss, or grated Parmesan cheese, and a bit of chili powder easily adds variety and keeps the dish interesting.

Ingredients:

  • 2 Cups of Kellogg’s Corn Flakes
  • 3 Large Baking Potatoes, peeled and cut lengthwise into 1/4-inch thick slices
  • Salt to taste
  • 1 Cup of Shredded Cheddar Cheese
  • 1/2 Teaspoon of Paprika
  • 1/4 Cup of Sliced Scallions or Green Onions
  • Non-Stick Cooking Spray

Directions:

  1. Place the corn flakes in a reusable plastic bag.
  2. Seal the bag and, using a rolling pin, crush the flakes to a medium crumb.
  3. Open the bag and measure the crumbs, you should have 1 cup. Set aside.
  4. Preheat the oven to 375 degrees F.
  5. Lightly coat a large baking sheet with Non-Stick Cooking Spray.
  6. Lay the potatoes on the prepared baking sheet in a single layer. Lightly coat with Non-Stick Cooking Spray.
  7. Sprinkle the potatoes with salt to taste.
  8. Sprinkle each potato with some of the cheese.
  9. Top with corn flake crumbs and a sprinkling of paprika.
  10. Bake in the preheated oven, without turning, for about 25 mins, or until potatoes are cooked through and golden brown.
  11. Remove from oven and transfer to a serving platter.
  12. Serve with scallions.

Thoughts After Cooking:

Sorry no picture, but these are the best potatoes ever! After eating this, it will be all you want.

For more recipes from The Kellogg’s Cookbook, go to Ham and Cheese Monte Cristos

For more potato recipes, go to Fries Quatro Queso Dos Fritos

For more cereal recipes, go to Rice Krispies Cookies

For more recipes, go to Garlic, Tomato, Basil Grilled Cheese Sandwich

Rice Krispies Cookies

Football

Happy Super Bowl LI

Whether you are watching for your team:

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Or just interested in seeing what commercials are out this year:

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But here is a recipe that is sure to be a winner whether you go to a party or watch it on your own.

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Thoughts Before Baking:

So I got this book years ago as a gift and I haven’t made that many items out of it. I made a few things, which I would make over and over. As I was looking at my cookbooks, I finally decided to make something different, Rice Krispies Cookies

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“Not your traditional oatmeal cookie-an even better one! RICE KRISPIES add that extra crunch and the [chocolate chips] supplies the extra sweetness.”

Ingredients:

  • 1 Cup of All-Purpose Flour
  • 1/2 Teaspoon of Baking Soda
  • 1/4 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Butter or Margarine, Softened
  • 1/2 Cup of White Sugar
  • 1/2 Cup of Brown Sugar
  • 1 Large Egg
  • 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Kellogg’s Rice Krispies
  • 1 Cup of Quick-Cooking Oats
  • 1/2 Cup of Coconut or Chocolate Chips

Directions:

  1. Preheat the oven to 350 degree Fahrenheit
  2. Lightly coat two large cookie sheets with nonstick cooking spray or butter. Set aside.
  3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
  4. Place the butter in the bowl and beat with an electric mixer on medium until light and fluffy.
  5. Add the white and brown sugars and beat until blended, Add the egg and vanilla, beating to incorporate.
  6. Stir in the flour mixture. When well combined, stir in the cereal, oats and coconut or chocolate chips.
  7. Drop the cookie dough by tablespoonful onto the baking sheets, leaving room between the cookies.
  8. Bake for 12 mins, or until the cookies are lightly browned.
  9. Remove from the oven and let cool.

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Thoughts After Baking:

These cookies were fantastic! I couldn’t stop eating them.

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I took them to a party and they were instantly gobbled up.

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I strongly recommend them. They are probably one of the best cookies I have ever had.

fantastic

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For more recipes from The Kellogg’s Cookbook, go to Ham and Cheese Monte Cristos

For more on the Super Bowl, go to Oven-Crispy Creole Seasoned French Fries

For more Rice Krispies recipes, go to Rice Krispies Peanut Butter Banana

For more Chocolate Chip Cookies, go to Wookie Cookies

For more cookies, go to 1-2-3-4 Peanut Butter Cookies

For more desserts, go to C is for Chocolate Oat Crackles

Ham and Cheese Monte Cristos

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Thoughts Before Cooking:

I received this book as a Christmas present one year and was astounded at all the things you could make with Kellogg’s products.

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I had heard of Monte Cristos before, but they always had jelly and cheese which sounds really gross to me.

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This was jelly free so I thought I would test it out and see.

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Ingredients:

  • 5 Cups of Kellogg’s Rice Krispies
  • 3 Large Egg Whites
  • 3/4 Cup of Fat-Free Milk
  • 1/4 Teaspoon of Salt, or to Taste
  • 12 Slices of Day Old White or Wheat Bread
  • Approximately 1/4 Cup of Dijon Mustard, or to Taste
  • 6 Medium Thick Slices of Smoked Ham
  • 6 Medium Thick Slices of Swiss, American, or Cheddar Cheese
  • 1 Tablespoon of Butter (Melted) or Olive Oil
  • Butter or Nonstick Cooking Spray

Directions:

  1. Place the Rice Krispies in a resealable bag. Seal the bag, and using a rolling pin, lightly crush the cereal to make a medium crumb.
  2. Open the bag and measure the crumbs, there should be 2 cups. Transfer the crumbs to a shallow bowl and set aside.
  3. Preheat the oven to 400 degrees F.
  4. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray or butter. Set aside.
  5. Place the egg whites, milk, and salt in a shallow bowl. Using a whisk, beat until foamy.
  6. Place the six slices of bread on a flat surface. Using a spatula, coat the bread with mustard-as thin or as thick as you like.
  7. Place a piece of ham and then a slice of cheese on top of each piece. Top with remaining slice of bread.
  8. Working with one at a time, dip the sandwiches into the egg mixture, turning to coat both sides. Quickly press each side into the crumbs, pressing down to insure that the crumbs adhere to the bread.
  9. Place the coated sandwiches in the prepared baking pan. When all the sandwiches are in the pan, give a light drizzle of melted butter, or olive oil, to each one.
  10. Bake in the preheated oven, without turning for about 15 mins, or until crisp and golden brown.
  11. Remove from the oven and serve with additional mustard if desired.

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Thoughts After Cooking:

I loved it.

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It was just delicious!

fantastic

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For more Rice Krispies recipes, go to Rice Krispies Peanut Butter Banana

For more recipes, go to C is for Chocolate Oat Crackles