2 cups Great Grains Banana Nut Crunch cereal
1 cup firmly packed brown sugar, divided
1/2 cup (1 stick) butter or margarine, melted
2 cans (12 oz. each) refrigerated buttermilk biscuits
Preheat oven to 350°F. Lightly crush cereal in resealable plastic bag. Add 1/2 cup of the sugar; close bag and shake to mix well. Set aside. Mix remaining 1/2 cup sugar and the butter in small bowl.
Cut each biscuit into quarters. Dip, a few at a time, in butter mixture. Add to cereal mixture; close bag and shake to coat well. Place in greased 9x5-inch loaf pan. Sprinkle with any remaining cereal mixture. Drizzle with any remaining butter mixture.
Bake 40 to 45 min. or until golden brown. Cool in pan 10 min.; invert onto serving plate. Cut into 16 slices. Serve warm.
Crunchy Monkey Bread
1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) refrigerated biscuits
1/3 cup Honey Bunches of Oats Honey Roasted cereal
1/3 cup chopped pecans
1/3 cup raisins
1 cup firmly packed brown sugar
3/4 cup butter, melted
1 teaspoon vanilla
Heat oven to 350°F. Lightly grease 12-cup bundt pan.
In a large plastic food storage bag, combine sugar and cinnamon. Separate dough into 16 biscuits and cut each biscuit into quarters. Place in the food storage bag and shake the bag to coat.
In a small bowl combine cereal, pecans and raisins. Arrange in biscuit pieces in pan, layering the cereal mixture among the biscuits.
In small bowl, mix brown sugar, melted butter and vanilla. Pour over biscuit pieces.
Bake 28 to 30 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes.
Turn upside down onto serving plate and place in the center of table. Allow guests to pull apart the pieces of monkey bread to serve. Enjoy warm.
Bombay Party Mix
2 cups Honey Bunches of Oats Honey Roasted cereal
1/2 cup whole cashews
2 Tablespoons vegetable oil
1 Tablespoon curry powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
1/2 cup wasabi peas
1/2 cup sesame sticks
1/2 cup golden raisins
1/2 teaspoon Kosher salt
In a large dry skillet over medium high heat, combine Honey Bunches of Oats cereal and cashews and toast until golden brown and fragrant; about 5 minutes.
Remove from pan and place in a large bowl. Return pan to heat. Add vegetable oil, curry powder, mustard seeds, cumin seeds and cayenne pepper. Stir and cook for 30 seconds. Turn off heat.
Pour curry mixture over toasted cereal and nuts in the large bowl. Add the wasabi peas, sesame sticks, raisins and salt. Toss to combine.
Pebbles Confetti Cookies
1 pkg. (2-layer size) yellow cake mix
1/2 cup oil
1/4 cup water
1 large egg
3 cups Fruity or Cocoa Pebbles Cereal
Preheat oven to 350°F. Beat cake mix, oil, water and egg in large bowl with wooden spoon until well blended. Add cereal; mix well.
Drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake 11 minutes or just until cookies begin to brown. Cool on wire racks. Makes about 4 dozen cookies.
Disclosure: I received product in exchange for sharing these recipes using Post cereal---no money exchanged hands.