Sure, cereal is normally thought of as a breakfast food, but in this house it can also be a dessert or late night snack; and apparently we aren't the only ones who think cereal just isn't for mornings anymore because the Post Pebbles team has come up with some fresh recipes, incorporating it into other meals throughout the day...even dinner!
Just in time for summer, they have come up with fun, simple, delicious recipes using both Fruity Pebbles and Cocoa Pebbles in all sorts of dishes you're family (especially the kids) will love!
Take a look at a few recipes they have created:
Cocoa Pebbles Grilled Bananas
*These work great over a campfire too!
4 large bananas
1/4 cup Cocoa Pebbles Cereal
1/4 cup Peanut Butter Chips
1/3 cup miniature marshmallows
Cut each banana lengthwise about 1/2 inch deep, leaving 1/2 inch uncut at both ends. Gently pull each banana open, forming a pocket. Fill each pocket Cocoa Pebbles cereal, peanut butter chips and marshmallows, evenly divided among the four bananas.
Wrap each banana in foil and grill over medium heat for 4-5 minutes or until marshmallows are melted.
Prep Time: 5 minutes
Total Time: 10 minutes
Fruity Pebbles Crusted Chicken Tenders with Apricot Barbecue Sauce
Chicken Tenders Ingredients:
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 Tablespoon water
3/4 cup Panko bread crumbs
1/4 cup ground Fruity Pebbles Cereal
1/4 cup grated Parmesan cheese
1/4 teaspoon cayenne pepper
1 - 1/4 to 1 - 1/2 pounds chicken breast tenders
Apricot Barbecue Sauce Ingredients:
1/4 cup apricot jam
1/2 cup barbecue sauce
Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
In shallow dish, combine flour, salt and pepper. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs, cereal, cheese and cayenne pepper. Lightly season both sides of each chicken tender with salt, coat chicken with flour mixture; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.
In a small bowl, combine apricot jam and barbecue sauce. Serve chicken tenders with dipping sauce.
Makes 6 servings.
Cocoa Pebbles Trail Mix Granola Bars
2/3 cup whole raw almonds
2/3 cup unsalted peanuts
1 cup old-fashioned rolled oats
3/4 cup Cocoa Pebbles cereal
1/2 cup sunflower seeds
2/3 cup raisins
1/2 cup honey
1 cup low-fat creamy peanut butter
16 small Pretzel twists
1/4 cup semi-sweet chocolate chips
1 teaspoon vegetable oil
Line an 8×8 baking pan with non-stick foil. Leave extra on the sides to use as handles for removing the bars when they are finished. Set aside.
In a food processor, quickly pulse the almonds and peanuts until they are roughly chopped. In a large bowl, combine the chopped nuts, oats, cereal, sunflower seeds and raisins. Mix thoroughly and set aside.
In a medium saucepan, melt peanut butter. Remove from heat and stir in honey until combined. Pour over the dry ingredients and mix until fully coated. Scoop the mixture into prepared baking dish and press firmly until the tops are completely even. Press the pretzel twists into the granola bars, four across and four down, making a total of 16, so when the bars are sliced, each one will be topped with a pretzel.
In a microwave safe bowl, combine chocolate chips and oil. Microwave in 15 second intervals, stirring each time, until chips are melted and mixture is smooth. Drizzle chocolate over granola bars in the pan.
Place bars into the refrigerator to set up for at least one hour. Cut into 16 squares. Store bars covered in the refrigerator for up to 2 weeks.
Makes 16 bars.
Prep Time: 30 minutes
Total Time: 1 hour
One looks more delicious than the other. Who knew you could make chicken with cereal??!! I can't wait to try these in my kitchen!! And don't forget, if you do, get the little ones in there with you. They will be amazed at what they can do too!
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Disclaimer: I was given free samples in exchange for this feature. All thoughts and opinions are my own.