 Our Kellogg's Corn Flakes brand is showing consumers that a deliciously simple meal is only a cereal box away this holiday season.
Just in time for Thanksgiving, the brand team has created a special holiday menu featuring recipes that use our cereal as a key ingredient.
"You needn't look any further than your own pantry for a quick and economical solution to preparing your family dinner this holiday season," says Don Cumming, Brand Manager, Corn Flakes, U.S. Morning Foods. "With just one average-sized box of Kellogg's Corn Flakes, you can dress up a unique and delicious holiday meal and still have enough left for a bowl of cereal the next morning."
The menu was inspired by our consumers and the recipes they've requested most from us over time. It includes everything needed to complement a holiday meal, including three side dishes, stuffing and dessert.
Of course, you can try one or all of the recipes this holiday season, too [see below].
Cheddar Broccoli Corn Bake with Kellogg's Corn Flakes® Original |
|  Preparation Time: 30 minutes
Total Time: 1 hour
Servings: 6
Ingredients:
- 1/4 cup margarine or butter, divided
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 1/2 cups fat-free milk
- 1 1/2 cups (6 oz.) shredded, low-fat low sodium Cheddar cheese
- 2 cups Kellogg's Corn Flakes® cereal (crushed to 1 cup)
- 1 can (16 oz.) whole kernel corn, drained
- 2 packages (10 oz. each) frozen broccoli spears, thawed and drained
Directions
- In 2-quart saucepan, melt 2 tablespoons of the margarine over low heat. Stir in flour and salt. Add milk, stirring until smooth. Increase heat to medium and cook until mixture boils, stirring constantly. Add cheese, stirring until melted. Stir in 1/4 cup of the Kellogg's Corn Flakes® cereal and corn. Remove from heat.
- Arrange broccoli in 12 x 7 1/2 x 2-inch (2-quart) glass baking dish coated with cooking spray. Pour cheese sauce over broccoli.
- Melt remaining 2 tablespoons margarine in small saucepan. Stir in remaining cereal. Sprinkle over casserole.
- Bake at 350° F about 30 minutes or until thoroughly heated. Serve hot.
|
Sweet Potato Bake |
 Preparation Time: 15 minutes
Total Time: 45 minutes
Servings: 8
Ingredients
- 3 cups cooked, mashed sweet potatoes
- 2 tablespoons margarine or butter, softened
- 1 teaspoon grated orange peel
- 1/2 teaspoon salt
- 1 cup miniature marshmallows
- 3 cups Kellogg's Corn Flakes® cereal (crushed to 1 1/2 cups)
- 2 tablespoons margarine or butter, melted
Directions
- Combine sweet potatoes, the 2 tablespoons softened margarine, orange peel and salt. Spread mixture in shallow 1-quart casserole dish coated with cooking spray.
- Arrange marshmallows over potatoes, pressing slightly.
- Combine Kellogg's Corn Flakes® cereal with remaining melted margarine. Sprinkle over marshmallows.
- Bake at 375° F about 30 minutes or until thoroughly heated.
|
Creamy Green Bean Casserole |
Preparation Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Ingredients
- 1/4 cup margarine or butter, divided
- 2 cup (4 oz.) Kellogg's Corn Flakes® cereal (crushed to 1 1/2 cups)
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon sugar
- 1 1/2 teaspoons onion powder
- 1 cup low-fat sour cream
- 1 package (20 oz.) French-style green beans, cooked and drained
- 1 cup (4 oz.) shredded low-fat Swiss cheese
Directions
- In 3-quart saucepan, melt margarine over low heat. Remove from heat. Remove 2 tablespoons margarine and mix with Kellogg's Corn Flakes® cereal. Set aside for topping.
- To remaining margarine in pan, stir in flour, salt, pepper, sugar and onion powder. Gradually stir in sour cream. Fold in green beans. Pour into 10 x 6 x 2-inch (1 1/2-quart) glass baking dish coated with cooking spray. Sprinkle cheese and cereal mixture over casserole.
- Bake at 400° F about 20 minutes or until thoroughly heated. Serve hot.
|
Apple-Celery Stuffing |
 Preparation Time: 30 minutes
Total Time: 30 minutes
Servings: 10
Ingredients
- 1/4 cup margarine or butter
- 1/4 cup finely chopped onions
- 1 cup finely chopped, peeled apples
- 1/2 cup finely cut celery
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon poultry seasoning
- 1/3 cup tomato juice, stock or chicken broth
- 6 cups Kellogg's Corn Flakes® cereal crushed to 3 cups)
- 2 cups dry bread cubes
- 2 egg whites
Directions
- In medium saucepan, melt margarine. Add onions, apples and celery. Cook until tender, but not browned, stirring occasionally. Stir in seasonings. Remove from heat.
- In large mixing bowl, combine tomato juice or alternative, Kellogg's Corn Flakes® cereal and dry bread cubes.
- Beat egg whites until stiff but not dry. Fold into cereal mixture together with onion mixture. Mix well.
- Use mixture for stuffing poultry or fish.
Yield: 5 cups
Note: 5 cups is sufficient for 4-5 pound bird.
|
Cherry Dot Cookies |
 Preparation Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 30
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup margarine or butter, softened
- 1 cup sugar
- 2 eggs
- 2 tablespoons fat-free milk
- 1 teaspoon vanilla
- 1 cup chopped nuts
- 1 cup finely chopped, pitted dates
- 1/3 cup finely chopped maraschino cherries
- 2 2/3 cups Kellogg's Corn Flakes® cereal (crushed to 1 1/3 cups)
- 15 maraschino cherries, cut into quarters
Directions
- In mixing bowl, stir together flour, baking powder and salt. Set aside.
- In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup finely chopped cherries.
- Portion dough using level tablespoon. Shape into balls. Roll in Kellogg's Corn Flakes® cereal. Place about 2-inches apart on baking sheets coated with cooking spray. Top each cookie with cherry quarter.
- Bake at 350° F about 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.
Yield: 5 dozen (60) cookies |
|
