Prep time: 10 minutes
Cook time: 15 minutes
Serving size: 4
Calories per serving: 287

To make the honey mustard sauce combine all the ingredients in a small bowl and stir until smooth. Cover and refrigerate until ready to use.

To make the chicken strips place the flour, paprika, dry mustard, salt, and pepper in a shallow bowl or in the first dish of a 3-step breading station.

Beat the eggs and pour them into a second shallow dish or the second dish of the breading station.

Place the 3 cups of crushed Captain Crunch cereal in a 3rd shallow bowl or the third dish of the breading station.

Working in batches, dip the chicken strips in the flour, making sure that the flour covers all the chicken. Then dip the floured chicken into the beaten eggs. Then place the egg-covered chicken into the crushed cereal turning to coat the chicken on all sides.

Place the cereal-coated chicken on a large tray or baking sheet. Repeat with the remaining chicken strips until they are all breaded.

Heat about 1/2 to 3/4 of an inch of canola oil in a large skillet or fry pan with high sides over medium heat.

Test to see if the oil is hot by dropping a few crumbs of crushed cereal in the oil. They should bubble gently.

Working in batches, fry the coated chicken strips until golden brown, turning occasionally until cooked through, about 5-7 minutes.

Remove them to a paper towel-lined platter. Immediately sprinkle with a pinch of salt and allow to cool slightly before eating.

Serve with the honey mustard sauce. Enjoy!

Source: noshingwiththenolands.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Prep time: 20 minutes
Cook time: 9 minutes
Yield: ["10","10 cookies"]
Serving size: 10
Calories per serving: 242

Preheat the oven to 350F, then line a bakig sheet with parchement paper and set aside.

Cream the butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg, vanilla flavoring, and butter flavoring, and mix until combined.

Mix in the flour, baking soda, baking powder, salt, cornmeal, and crushed captain crunch cereal, and mix until the flour mixture disappears.

Using a large cookie scooper, scoop out 10 ( 1/4 cup/4 tbsp) equally sized cookie dough balls, roll in the extra crushed captain crunch cereal, place on a baking sheet, and gently flatten the top with your hands making sure to keep the cookie dough balls pretty thick (at least 1 inch in thickness). Bake in the oven for 9-10 minutes.

Cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack to cool down fully.

Make the milk glaze

In a bowl, cream the cream cheese, and butter together until soft and creamy. Add in the powdered sugar and vanilla extract and beat again until smooth.

Add in 2 tablespoons of milk or half and half and mix until the glaze is thick enough to be poured or drizzled on top of the cookies. If the glaze is still too thick add 1/2 tablespoon of milk or half and half at a time and stir.

Top each cookie with the cream cheese glaze, then decorate with some crushed cup captain crunch cereal and berry cereal too, and enjoy!

Notes:

How to store Berry Crunch cereal Cookies?

To store these cookies, place them in an air-tight container in the fridge for up to 7 days. Once you’re ready to enjoy them pop them in the microwave for a few seconds and enjoy.

Be aware that if you top your cookies with the glaze and the cereal bits they will lose their crunch. So do it before serving instead!

Source: lifestyleofafoodie.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Prep time: 10 minutes
Cook time: 45 minutes
Serving size: 16
Calories per serving: 88

Preheat oven to 350 degrees F. In a large bowl, combine crust ingredients. Reserve 2/3 cup of the mixture for topping. Press the remaining in a sprayed 8-inch square baking pan and bake in oven for 7-9 minutes. In a separate bowl, beat all of the filling ingredients until smooth. Pour filling mixture into crust and sprinkle with reserved crust mixture. Bake for 30 minutes or until lightly browned. Cool about 1 hour, cut into squares. Store in refrigerator.

Source: food.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

For the Cereal Flavored Milk

Combine the milk and cereal in a medium bowl. Let sit for about 20 minutes at room temperature.

Strain the milk through a fine mesh sieve or strainer, collecting the milk in a small bowl. Collect 3/4 cup.

For the Captain Crunch Cake

Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.

In a medium size mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high until light in color and fluffy in texture, about 3 minutes.

With the mixer on medium speed, add the egg whites one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Continue to beat on medium-high speed for about 2 minutes, until smooth. Add the vanilla extract and stir to combine.

With the mixer on low speed, add 1/3 of the dry ingredients, followed by half of the milk 1/3 of the dry ingredients, the second half of the milk and then the final 1/3 of the dry ingredients. Mix just until combined.

Evenly divide the batter among the three pans and bake for about 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs on it.

Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.

For the Captain Crunch Crumble

Preheat your oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.

Pour the Captain Crunch into a medium bowl and crush them a little with your hands. Add the milk powder, sugar, salt, and toss to mix. Add the melted butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.

Spread the clusters on the baking sheet and bake for 15 minutes. Cool completely before using.

For the Captain Crunch Filling

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.

With the mixer on low speed, gradually add the powdered sugar. Mix until combined.

Add the cream, salt and clear vanilla. Turn the mixer to medium-high and beat for 5 minutes, until light and fluffy. Set aside.

In a blender or food processor, pulse the Captain Crunch Crumble into fine crumbs.

Add the Captain Crunch Crumble crumbs to the buttercream and stir to combine. The texture will be thick.

For the Boiled Milk Frosting

In a medium saucepan, whisk together the flour and 1/2 cup of the milk until smooth.

Set over medium-high heat and let cook for about 1 minutes or until slightly thick, stirring frequently.

Whisk in remaining milk and salt. Whisk constantly until the mixture has thickened to the consistency of unset pudding (this can take up to 10 minutes).

Remove from heat and pour the mixture into a shallow dish. Cover the surface of the mixture with plastic wrap

Place in the refrigerator until cool, at least an hour.

When cool, the mixture will be thick like custard. If a film formed on top of the mixture, remove it from the bowl.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light fluffy, about 2 to 3 minutes. Add vanilla and mix well.

Beat in cooled flour mixture one tablespoon at a time on medium-high speed. When all the flour mixture is added, beat on medium-high speed until light and fluffy, about 6 minutes.

Rub a little frosting between your fingers. If the sugar granules remain, beat for 4 more minutes, or until granules cannot be detected with fingers.

Assembly

Place the first cake layer, top side up, in the center of the cake board or cake plate.

Carefully spread half of the Captain Crunch filling on the cake layer, followed by 1/2 cup of the Captain Crunch Crumble. Pat into place.

Place the second cake layer, top side up, on the fillings and repeat step 2.

Place the final cake layer, top side down, on the second layer of fillings. With the boiled milk frosting, lightly frost the cake to create a crumb coat. Freeze for about 10 to 15 minutes.

After the crumb coat is set, continue frosting and decorating the cake with remaining boiled milk frosting.

Notes:

NOTE: You can use this recipe with any of your favorite cereals. Have fun with it!

Source: cakebycourtney.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.