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August 15, 2013
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Recipes Using Wheaties

Wheaties Recipes
Nutty Whole-Grain Silver Dollar Pancakes

3/4 cup Wheaties® cereal, slightly crushed (1/2 cup)
1/4 cup raisins
1/4 cup dry-roasted sunflower nuts
2 cups Original Bisquick® mix
1 1/2 cups Wheaties® cereal, crushed (3/4 cup)
1 1/4 cups milk
2 eggs
1/3 cup Yoplait® Light Fat Free very vanilla yogurt (or any flavor)
3/4 cup honey

In small bowl, toss 1/2 cup slightly crushed cereal, the raisins and nuts; set aside.
Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 3/4 cup crushed cereal, the milk and eggs with fork until blended.

For each pancake, pour 1 measuring tablespoon batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
For each serving, arrange 6 pancakes on plate. Top with 1 tablespoon yogurt and 2 1/2 tablespoons cereal mixture. Drizzle 2 tablespoons honey over all.
Makes 6 servings
Source: Betty Crocker Kitchens
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Parmesan Chicken

1 cup crushed Wheaties
4 tbsp. grated Parmesan
1/4 tsp. crushed oregano
Dash of garlic powder
Dash of pepper
2 lb. chicken breasts
1 can cream of chicken soup
1/2 c. milk

Preheat oven to 400 degrees. Combine first 5 ingredients. Roll chicken in mixture and coat. Arrange in shallow baking dish. Bake for 20 minutes. Turn and bake 20 more minutes. Blend soup and milk; pour over chicken. Sprinkle with paprika and more Parmesan. Bake 20 more minutes, stir sauce and serve poured over chicken.
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Mr. Food 

Lemon Pepper Chicken

4 lg. chicken breasts, remove skin
1 stick margarine, melted
2 c. Wheaties, crushed
Lemon pepper

Dip chicken in melted butter and roll in crushed Wheaties. Sprinkle heavily with lemon pepper. Bake at 350 degrees for 1 hour.
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Veggie Casserole with Wheaties Crumble Topping

1 (10 3/4 oz.) can condensed Cheddar cheese soup
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 package frozen mixed vegetables, cooked and drained
1/2 c. Wheaties Crumble Topping (see below)

Preheat oven to 325 degrees. Stir together Cheddar cheese soup, Worcestershire sauce and dry mustard. Gently stir into cooked vegetables. Pour mixture into ungreased 1 quart casserole. Sprinkle with 1/2 cup Wheaties crumble topping. Bake uncovered 15 to 20 minutes or until heated through.

Wheaties Crumble Topping

1/2 c. dry bread crumbs
1/2 c. Wheaties, crushed
1 tbsp. butter or margarine, melted
1/8 tsp. salt

Stir together all ingredients, sprinkle over hot cooked vegetables.
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Wheaties Bread

2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
2 cup Wheaties cereal
1 cup milk
1/4 cup oil
1 egg, slightly beaten

Cream sugar, egg, milk and oil. Add dry ingredients. Grease and flour loaf pan. Bake at 350 degrees for 55 to 60 minutes. Remove from pan. Cool completely before slicing.
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Hot Chicken Salad

2 cups chopped, cooked chicken
2 cups chopped celery
1/2 teaspoon Accent
2 tablespoons grated onion
2 tablespoons tarragon leaves
1 cup slivered almonds
2 teaspoons lemon juice
1 cup mayonnaise
2 cups Wheaties cereal, crust
2 tablespoons Parmesan cheese, grated

Mix all together, except Wheaties and Parmesan cheese and put into shallow casserole dish. Cover with crushed Wheaties and sprinkle with Parmesan cheese. Bake at 450 degrees for 10 minutes.
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Wheaties Potato Casserole

1 (2 pound) pkg. frozen hash browns
1/2 stick butter
1 large onion, chopped fine
1 to 2 cups grated Cheddar cheese
2 cans cream of chicken soup
1 cup sour cream
1/2 cup Wheaties, crushed

Sauté onions in butter. Lift out with spatula. Brown corn flakes in remaining butter. Mix together hash brown potatoes (slightly thawed is easier to mix), onion, cheese, soup and sour cream. Top with corn flakes. Bake 30-40 minutes at 350 degrees.
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Carrot Ring Casserole

2 cups shortening
1 cup brown sugar (dark)
2 eggs, beaten
2 tablespoons lemon juice
6 cups grated carrots
2-1/2 cups flour
1 teaspoon salt
2 teaspoon baking powder
1/2 cup Wheaties

Cream shortening, sugar, eggs and lemon juice. Add carrots; blend. Add flour, salt, and baking powder. Grease 3-4 quart ring mold. Add 1/2 cup Wheaties to bottom. Pour in carrot mixture. Bake at 350 degrees for 1 hour in pan of water. Garnish with parsley.
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Sweet Potato Casserole

2 cup mashed sweet potatoes
1/2 cup white sugar
1/2 cup brown sugar
1 beaten egg
1 teaspoon vanilla
1/2 cup margarine
1/2 cup canned milk
Pinch salt

1/2 cup brown sugar
1/2 cup margarine
1/2 cup chopped pecans
3/4-1 cup Wheaties

Mix together first set of ingredients. Put in baking dish and bake in 350 degree oven. Mix topping and spread on top of sweet potato mixture. Put back in oven and bake until topping gets warm and blends together.

Note: If baking ahead, don't add topping until about ready to serve because flakes will become soggy.
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Huckleberry Crisp

4 cups huckleberries
3 tbsp. cornstarch
1 c. sugar

Cook until thick. Set aside.

1 cup butter
2 cups flour
1 teaspoon soda
1 cup oatmeal
1 cup brown sugar
1 cup Wheaties, crushed

Pack 2/3 of the crust in 9 x 13 inch pan. Pour huckleberry sauce on top and sprinkle 1/3 crust on top. Bake at 350 degrees for 30 minutes.
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Wheaties Peanut Butter Candy

1 stick soft margarine
1 pound box confectioners' sugar
2 cups crunchy peanut butter
3 cups Wheaties

Mix ingredients and roll into 1" balls. On warm heat of stove, melt the following: 1 (6 oz.) pkg. chocolate chips 1/2 stick paraffin wax Dip balls in chocolate mixture and place on wax paper to cool.
Makes 84 balls.
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Wheaties Chocolate Candy Balls

2-1/4 cups chopped milk
Chocolate or semi-sweet bits
4 cups Wheaties or other cereal

Melt chocolate over hot but not boiling water. Add Wheaties, mixing until well coated with chocolate. Drop by spoonfuls onto waxed paper and allow to harden or spread in greased shallow pan to 1/4 inch thickness. When cool, cut into squares.
Makes 34 small pieces.
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Wheaties Refrigerator Muffins

8 cups Wheaties cereal
1 cup oil
3 cups sugar
4 eggs
4 cups buttermilk
5 cups flour
5 teaspoon soda

Mix all ingredients together. Bake in any quantity, filling muffin cups 2/3 full. Bake at 400 degrees for 20 minutes. Store the unused portion in a plastic container in the refrigerator for up to 1 week.
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Ranger Cookies

1/2 cup shortening
1/2 cup brown sugar, packed
1/2 teaspoon vanilla
1/2 teaspoon soda
1/4 teaspoon salt
1 cup Wheaties
1/2 cup sugar
1 egg
1 cup flour
1/4 teaspoon baking powder
1 cup quick cooking oats
1/2 cup shredded coconut

Heat oven to 375 degrees. Mix thoroughly: shortening, granulated sugar, brown sugar, eggs and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 10 minutes. Immediately remove from baking sheet.
Makes 3 dozen cookies.
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

I am wanting tried and tested recipes using frosted flakes.
Mary Lou

For Phyllis:

Pumpkin Crescent Rolls

8 oz block cream cheese, softened
1 can (15 oz) pureed pumpkin
1 can (14 oz) sweetened condensed milk
2 tbsp flour
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1 cup finely chopped pecans
4 pkg. (8 count each( refrigerated crescent roll dough
1/2 cup sugar

Heat oven to 375 degrees. In a large bowl, combine first six ingredients until combined and smooth. Unroll dough, separate into triangles, lie each triangle flat. Evenly spread 1-1/2 tbsp pumpkin mixture on each triangle. Sprinkle each with 1 tsp pecans. Roll up from the long end of each triangle and work toward the point. Sprinkle tops of rolls with sugar. Bake 11-13 minutes or until slightly golden brown. Store leftovers, covered, at room temperature.
grannym IL
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 Robbie's Pumpkin Recipes
Here are recipes using pumpkin for Phyllis K (8/13 newsletter). Good Luck with your shower; I hope everyone enjoys the pumpkin treats and has a great time.
Robbie IN

Yummy Pumpkin Fudge

3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin, NOT pumpkin pie mix
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12 ounce) package white chocolate chips or butterscotch chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Stir together the first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil.

Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Robbie IN
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This is for Phyllis wanting pumpkin recipes for a shower. My daughter loves anything pumpkin and this is one of her favorites.

Pumpkin Dip

8 oz. softened cream cheese
1 - 15 oz. can pure pumpkin (not pie filling)
1/2 tsp. ginger
1 cup powdered sugar
1 tsp. cinnamon

Mix all ingredients together until well blended. Refrigerate for at least 8 hours or overnight. Serve with graham crackers or ginger snaps. Also cute served in small, scooped-out pumpkin.
Jan (from Canada)

Pumpkin muffins

1 1/2 Cups granulated sugar
1 1/2 cups light brown sugar, packed
3/4 cup plus 3 tbsp canola oil or corn oil
1 can (15 oz) pumpkin puree
4 large eggs
3 1/3 cups all-purpose flour
2 1/2 tsp. soda
2 tsp. salt
2 Tbsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
3/4 cup mini chocolate chips (optional) Becky uses the chips
3/4 cup chopped pecans (optional)
1 Tbsp. lemon juice

Beat sugars, with oil, pumpkin puree and eggs until blended. Combine flour, soda, salt and spices in a bowl.

Stir into the first mixture until well blended. Stir in chocolate chips and pecans. Fill mini muffin cups about 3/4 full. Bake for about 13 minutes or until firm. The muffin will bounce back when touched with a finger.
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Delicious pumpkin dip for Phyllis for an October Baby shower.
Fae N. C.

Pumpkin Dip

1 (8 oz.) cream cheese softened
1/2 cup sour cream
2 cups powdered sugar
1 (15 oz.) can solid pumpkin
1 tablespoon Orange juice
1 Tablespoon ground cinnamon.

Combine cream cheese, sour cream and powdered sugar. Beat on medium speed til creamy. Reduce to LOW and add pumpkin. Beat til combined. Stir in Orange juice and

Serve with ginger snaps, cinnamon grahams, or plain grahams.
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Pick-Me-Up-pumpkin Latte (by Libbys)

1 cup strong coffee
2/3 cups evaporated fat free milk
1/4 cup pure pumpkin
1 to 2 tsp granulated sugar
1/8 tsp pumpkin pie spice or ground cinnamon

Combine coffee, evaporated milk, pumpkin, sugar and pumpkin pie spice in a 2 cup microwave safe glass measure or small saucepan. Heat until very hot. (If using stove, use medium-low heat and stir occasionally) Carefully pour into mugs.

Tip: To make a foamy top to your latte much like your favorite coffee house creation, prepare as above. Carefully transfer hot mixture into a blender container; cover with lid and then hold down lid with folded towel or potholder. Blend 1 minute.
Makes 2 (8oz) servings
Robbie IN
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Natures Flavors/Seelect Teas -- organic, low carb and low calorie flavored syrups.

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Nancy Rogers
5540 2nd St.
Lubbock TX 79416
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