rockncook Posted July 15, 2004 Share Posted July 15, 2004 Found these at the Kelloggs site, and then there is a link at the bottom to more no bake cookie recipes. Apple Snacks Ingredients 2 cups Kellogg's® Apple Jacks® cereal 1 cup (6 oz.) semi-sweet chocolate chips or 1 cup 1 cup (6 oz.) butterscotch chips Directions 1. Melt chips in heavy saucepan over very low heat, stirring constantly; remove from heat. Add KELLOGG'S APPLE JACKS cereal. Stir until well coated. 2. Drop by level tablespoonfuls onto waxed paper or buttered baking sheets. Let stand in cool place until firm. Blueberries N' Cheese Squares Ingredients 1 1/2 packets Keebler® Grahams Honey 1/2 cup butter or margarine melted 1 package (8 oz.) cream cheese softened 1/4 cup milk 2 tablespoons powdered sugar 1 can (1 lb. 5 oz.) blueberry pie filling 1 cup whipping cream 2 tablespoons powdered sugar Directions Roll graham crackers to fine crumbs. In 11 3/4 x 7 1/2-inch baking dish, combine crumbs and butter or margarine, mixing well. Reserve 1/2 cup crumb mixture for topping. Press remaining crumbs in bottom of dish. Chill while preparing cream cheese. Blend cream cheese, sugar, and milk until smooth. Spread evenly over crumb layer. Spread pie filling over cheese and chill while preparing cream. Using chilled beaters and bowl, whip cream and sugar until stiff. Spread evenly over blueberries. Sprinkle with reserved crumbs. Refrigerate until ready to serve. Chocolate Clusters Ingredients 1 cup chocolate chips 1 cup butterscotch chips 2 tablespoons peanut butter 4 cups Kellogg's® Corn Pops® cereal 3/4 cup salted cocktail peanuts (optional) Directions 1. Melt chocolate chips, butterscotch chips, and peanut butter together in large saucepan over very low heat, stirring constantly until smooth. Remove from heat. Add KELLOGG'S CORN POPS cereal and peanuts. Stir until well coated. 2. Drop by rounded measuring-teaspoon onto waxed paper or buttered baking sheets. Let stand at room temperature until firm. Chocolate Covered Strawberry Crunch Ingredients 3 cups Kellogg's® Special K® Red Berries cereal 1/2 cup broken dry roasted cashews 1/4 cup flaked coconut 1 package (12 oz., 2 cups) semi-sweet chocolate chips 1/4 cup white chocolate chips 1 teaspoon shortening Directions 1. Place 24-inch piece foil on baking sheet. Set aside. 2. Measure KELLOGG'S SPECIAL K Red Berries cereal, cashews and coconut. Set aside. 3. In heavy 3-quart saucepan, melt milk chocolate over low heat, stirring constantly. Remove from heat. Add cereal mixture, tossing until cereal is completely coated. Spread evenly on foil. Melt white chocolate and shortening over low heat, stirring constantly. Drizzle over chocolate cereal mixture. Refrigerate until firm. Break into bite-size pieces. Store in airtight container. Chocolate Crunch Ice Cream Pie Ingredients 1 package (6oz., 1 cup) semi-sweet chocolate morsels 1/4 cup margarine or butter 2 cups Kellogg's® Rice Krispies® cereal or 2 cups Kellogg's® Cocoa Rice Krispies® cereal 1 tablespoon light corn syrup 1 quart coffee ice cream , slightly softened Directions 1. In 2-quart saucepan, over low heat, melt chocolate chips and margarine, stirring constantly until well-mixed and smooth. Remove from heat. Reserve 3 tablespoons mixture for topping. 2. Add KELLOGG'S RICE KRISPIES cereal to remaining chocolate mixture. Stir until well-coated. Arrange evenly in bottom and on side of 9-inch pie pan coated with cooking spray to form crust. Chill until firm. 3. Add corn syrup to reserved chocolate mixture, mixing well. Set aside. 4. Spread ice cream in pie shell. Drizzle with reserved chocolate mixture. Freeze about 2 hours or until firm. Before serving set pan on hot wet towel for a few minutes to loosen. Serve frozen. Yield: 8 servings Chocolate Pecan Clusters Ingredients 1 package (11.5 oz., 2 cups) milk chocolate morsels 1 tablespoon vegetable shortening 2 cups Kellogg's® Rice Krispies® cereal or 2 cups Kellogg's® Cocoa Rice Krispies® cereal 1 cup toasted pecans, coarsely chopped Directions In 2-quart saucepan, combine chocolate morsels and shortening. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth. Remove from heat. Stir in KELLOGG'S RICE KRISPIES cereal and pecans. Mix well. Drop by rounded teaspoon onto baking sheets lined with waxed paper. Chill about 30 minutes or until firm. Store in airtight container in refrigerator. Yield: 3 dozen Note Any variety of nuts may be substituted for pecans. VARIATIONS: Add one of the following to chocolate-cereal mixture before portioning: 2 teaspoons grated orange peel, 1 teaspoon vanilla , 1 teaspoon rum extract or 1/2 teaspoon peppermint extract. Choco-Mint Candies Ingredients 2 cups sugar 1/4 cup unsweetened cocoa powder 1/2 cup skim milk 1/2 cup margarine or butter 1 teaspoon vanilla 1/8 teaspoon peppermint flavoring 3 cups Kellogg's® All-Bran® cereal Multi-colored sprinkles Directions 1. In 1 1/2-quart saucepan, combine sugar and cocoa. Add milk and margarine. Cook over medium heat, stirring constantly, until mixture comes to full boil. Remove from heat. 2. Stir flavorings into hot chocolate mixture. Add KELLOGG'S ALL-BRAN cereal and mix until all cereal is coated. Drop by rounded tablespoon onto wax paper-lined baking sheet. Sprinkle each candy lightly with colored sprinkles. Refrigerate until firm, about 1 hour. Yield: 36 Complete Snack Bars Ingredients 1/2 cup corn syrup 1/3 cup firmly packed brown sugar 1/4 cup margarine and butter 4 1/2 cups Kellogg's® Complete® Oat Bran Flakes cereal 2 teaspoons grated orange peel 1/2 cup chopped, dried mixed fruit Directions 1. In 4-quart saucepan, combine corn syrup, sugar and margarine. Cook over medium heat, stirring constantly, until mixture boils and sugar is dissolved. Continue cooking and stirring 1 minute longer. Remove from heat and stir in cereal and remaining ingredients. 2. Spread evenly in buttered 9 x 9 x 2-inch pan. Cool completely and cut into 3 x 1 1/2-inch bars. Store in airtight container or individually wrap in plastic wrap. Creamy 2-Step Cheesecake Ingredients 1 package (8 oz.) cream cheese, softened 1/3 cup sugar 1 tub (8 oz.) tub whipped topping thawed 1 KEEBLER® READY CRUST® Chocolate Pie Crust or 1 KEEBLER® READY CRUST® Extra Serving Size Pie Crust Directions Mix cream cheese and sugar with electric mixer or wire whisk until well blended. Spoon into crust. Refrigerate 2 hours or overnight. Garnish as desired. Store any leftover cheesecake in refrigerator. Plus a huge list of recipes found at this link: No Bake Recipes (Hey, I figured out how to do a URL, LOL) Mommy of 5 Quote Link to comment
Deblyn Posted July 15, 2004 Share Posted July 15, 2004 We don't have a lot of those ingredients over here; anyway, if I make biscuits (cookies) I make them from what I have int he cupboard; I rarely buy thos sorts of cereals or whatever that are mentioned. I find this a lot with American recipes; when we bake over here, we use basic ingredients and flavourings, etc, but with the US recipes I have seen, they tend to rely heavily on bought - in ready prepared things. Not a criticism, merely an observation. Quote Link to comment
Guest Guest Posted July 16, 2004 Share Posted July 16, 2004 These are easy, and yummy. No Bake Peanut Butter Fudge Cookies 2 cups Sugar 1/2 cup Milk 1/2 cup Butter or Margarine 3/4 cup Peanut Butter 3 cups Quick-cooking oats 6 tablespoons Cocoa Powder 1 teaspoon Vanilla Boil first three ingredient for one minute, over medium heat in a large pan (Dutch oven size). Next, add peanut butter and cocoa and mix well with a wire whisk. Remove from heat, and stir in vanilla. Add uick oats, until mixture will just hold it's shape when dropped from a spoon. You may need to increase the amount of oats by as much as 1/2 cup, depending one your altitude and humidity. Drop mixture by teaspoonfuls or use cookie scoop to drop mixture onto cookie sheets which have been lined with waxed paper. Cool before serving. Per serving: 96 Calories (kcal); 4g Total Fat; (40% calories from fat); 2g Protein; 13g Carbohydrate; 6mg Cholesterol; 40mg Sodium Makes 48 cookies Quote Link to comment
Judy Moist Posted July 16, 2004 Share Posted July 16, 2004 My family loves these cookies, we call them HOBB KNOBBS. I have to make them at least once a week. Quote Link to comment
rockncook Posted July 16, 2004 Author Share Posted July 16, 2004 lowlander, I agree, but with the heat the way it's been, baking regular stuff has been difficult, and I happened to be on that site anyway, so went to see what they had. Next year I'm gonna bake lots in March so I'll have more stuff frozen on hand. Quote Link to comment
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