Corn Flakes are FREE at Safeway this week!  We showed you how to get them for a quarter here; and now with the $5.00/4 – Kellogg’s Cereals – (target.com) coupon reset, you can get them absolutely free!  So what are you gonna do with all those Corn Flakes?  Here’s some ideas to get you stockpiling these while they’re free!
$1.50/2 – Kellogg’s Corn Flakes Cereal – (coupons.com)
$1.50/2 – Kellogg’s Corn Flakes Cereals – (kelloggs.com)

OVEN UN-FRIED CHICKEN
photo credit: FoodNetwork

This is a quick and easy recipe my family has made for years.

One whole chicken, cut up or Boneless breasts
2 to 3 cups crushed corn flakes
¼ teaspoon garlic salt
Dash pepper
Butter

Dip pieces in butter, then in crumbs.
Bake at 375 for about 1 hour.

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CHEDDAR BROCCOLI CORN BAKE
by HostesswiththeMostess

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

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.

HOMEMADE MACARONI & CHEESE
photo credit: myrecipes

Has the blue box taken over your life?  Are the days of homemade mac and cheese out the window?  Not if I can help it!  Here’s another family recipe that I grew up on- yum!

Cook 3 cups macaroni in a pot of boiling, salted water.

Make a white sauce:

2 T butter
4 T flour
½ t salt
2 c milk

Add 1 ½ c grated cheddar cheese to melt.

Bake with a topping of additional cheese and corn flakes at 350 for 30 minutes.

CHOCOLATE CORN FLAKES
by Food Network

4 cups corn flakes
16 oz chocololate, tempered

Pour the corn flakes into a large mixing bowl,

then pour about half of the bittersweet chocolate over them. Using a rubber spatula, mix until they are coated evenly. The chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give it second coat.

Quickly scoop the chocolate corn flakes into small mounds onto a parchment-lined sheet pan. (It is easier to use one spoon to scoop the mounds and another spoon to scrape them onto the sheet pan.) It is important to work quickly because the mixture is easier to scoop before the chocolate hardens.

If your kitchen is very hot, you can place the sheet pan in the refrigerator for about 5 minutes to allow the chocolate to harden, however, do not leave them in the refrigerator for more than 10 minutes. If they get too cold, condensation will form on them when they are removed from the refrigerator due to the difference in temperature between the cold chocolate and the warm air, which will cause the chocolate to turn white. While this doesn’t affect the taste, it does ruin the appearance.

Store in an airtight container in a cool, dry area for up to 2 weeks.