It is officially summer around here! Emmie is out of school (at least for a little bit) and we’re already checking off our summer to-do list. We’re making the most of our time together by doing a few of the favorite everyday activities we don’t always have time for during the school year!
One of my favorite ways to make memories with Emma Ramey is in the kitchen. She gets to feel like a big helper and I get to craft recipes that will hopefully be used in our family for years to come… it’s a win/win for both of us! We both love being together and crafting something delicious. More importantly, I love giving her memories that she’ll carry for a lifetime.
But just because we love cooking together doesn’t always make it easy. Anybody that’s ever cooked with a small child can tell you it can be a little bit of a challenge. One trick that I love is having pre-portioned measurements of the ingredients I need. It’s so easy just to “grab and go!”
Kellogg’s Cereal In A Cup is a perfect pre-portioned amount of cereal for both snacking and cooking! These are just as great to take in the car for a quick snack as they are for adding a unique element to so many everyday recipes. Kellogg’s Cereal In A Cup comes in many different varieties, like Frosted Mini Wheats, Fruit Loops, Raisin Bran Crunch, and the Frosted Flakes cups pictured above.
Recently, Emmie and I made a few recipes with several different varieties of Kellogg’s Cereal In A Cup. I’ve listed the recipes below!
2 Cereal In A Cup (about 2 1/2 cups worth) of Raisin Bran Crunch cereal
1 cup flour
1/4 cup sugar
2 tsp baking powder
1 cup milk
2 tbsp vegetable oil
Mix Raisin Bran Crunch cereal, flour, sugar, and baking powder together until well-blended.
In a small bowl, lightly beat egg, milk, and vegetable oil together. Pour mixture into cereal mixture and blend well.
Place cupcake liners in a muffin pan and pour batter to almost fill liners. Bake at 350 degrees for 20 minutes. Raise oven temperature to 400 degrees and bake 5 more minutes, until tops of muffins are slightly brown.
Remove from muffin pan and let cool.
Heat about a tablespoon of vegetable oil on medium heat in a non-stick skillet and fry French toast for 2-4 minutes per side, until golden brown. Layer fried pieces of toast on a plate, drizzle with honey, and top with fresh fruit.
2 Cereal In A Cup (about 2 1/2 cups worth) of Frosted Mini Wheats cereal, lightly crushed
pinch of salt
1 cup chocolate chips
1/4 cup sugar
1/4 cup brown sugar
1 tsp baking powder
1 cup flour
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla extract
1 egg, lightly beaten
Mix dry ingredients (cereal, salt, sugar, brown sugar, baking powder, and flour) in a large bowl. Pour in extract, egg, and butter. Mix well.
Fold in chocolate chips until well-incorporated.
Place on a parchment paper-lined cookie sheet in 1/4 cup increments. Bake at 350 degrees for 14-16 minutes. Remove from pan and serve warm.
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