If you’ve got a little more time on your hands, prepare these satisfying yet simple recipes for your family.
Breakfast | Sides/Sauces | Dessert
Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 24
Ingredients
8 cups milk
8 eggs
1 1/2 cups sugar
2/3 cup maple syrup
1 tablespoon vanilla
2 teaspoons cinnamon
1 cup raisins
1 1/2 cups chocolate chips
20 Eggo® Waffles Homestyle toasted and cut into 1-inch pieces
7 Cups KELLOGG’S Low-Fat Granola
- or -
7 Cups KELLOGG’S Low-Fat Granola With Raisins
1/3 cup margarine or butter, melted
Directions
1. In a large bowl stir together milk, eggs, sugar, syrup, vanilla and cinnamon. Add raisins. Push waffle pieces down into milk and egg mixture. Stir 2-3 times making sure waffle pieces are well soaked.
2. Butter a 2 1/2-inch deep full-sized pan. Spread mixture evenly into the pan. Sprinkle chocolate chips over mixture and push down. Add the KELLOGG'S Low-Fat Granola cereal with the melted butter and spread over the top of the pudding. Place pan on a sheet pan and place on middle rack in oven. Pour hot water into the sheet pan 2/3 the way up the side.
3. Bake at 325° F for 40 minutes or until a knife inserted in center of pudding comes out clean. Remove and cool 20 to 30 minutes before serving. Serve with vanilla ice cream or caramel sauce, if desired.
Make this for a special treat with your Aunt Jemima®
frozen pancakes!
Ingredients
1/2 cup butter or margarine, softened
1/3 cup Aunt Jemima® Syrup
1/4 teaspoon ground cinnamon
Directions
Mix all ingredients until combined.
Servings: 4
Ingredients
12 ounces McCain® Sweet Potato Crinkle Cut Fries
2 cups grated Cheddar cheese
1/2 cup chopped red onions
3/4 cup sour cream
1/2 cup chopped tomatoes
1/4 cup bacon bits
1/4 cup sliced, pickled jalapeños
Directions
1. Place sweet potato fries in an oven-proof skillet and prepare in
the oven according to package directions.
2. When fries are cooked, sprinkle with grated cheddar and the
chopped onions.
3. Return to oven or place under broiler until cheese is melted.
4. Top with sour cream, tomatoes, bacon bits and jalapeños.
5. Serve and enjoy!
Ingredients
1 cup chili sauce
1/3 cup lemon juice
3 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1/4 teaspoon hot sauce
Directions
1. In a small bowl, combine all ingredients.
2. Chill and serve with your favorite Van de Kamp’s® seafood!
Servings: 10
Ingredients
1 (16 ounce) package chocolate sandwich cookies
1/4 cup butter (melted)
56 ounces Kemps ice cream (any flavor)
Garnish
Whipped cream or dessert topping
5 chocolate sandwich cookies, broken in half
Directions
1. Lightly grease a 9 inch pie plate. Place 26 cookies in food processor. Using on/off motion, process into fine crumbs. Scrape crumbs into small bowl, add butter and stir with a fork until blended. Press into prepared pie plate. Freeze 15-20 minutes until firm.
2. Meanwhile, remove Kemps ice cream from freezer and let stand at room temperature about 10 minutes until slightly softened.
3. To assemble, spread half of the Kemps ice cream over bottom of crust. Place 14 cookies on top; spread with remaining quart of ice cream, mounding it slightly in center. Freeze 3 hours until firm.
4. Just before serving, garnish top with ring of whipped cream and the cookie halves, standing broken side down in cream. Space evenly around ring. Let stand 10 minutes before serving.
we'll also Donate 25¢ for every participating product purchased to Shop to End Hunger on behalf of the Roundy's Foundation!* *up to $25,000.
