Zippy Dipped Franks Recipes

Steps:

• 1. Insert skewers lengthwise into frankfurters, leaving about 2 inches for handles. Dip frankfurters in ketchup. Place KELLOGG'S Corn Flake Crumbs on shallow plate. Roll frankfurters in crumbs to coat. Place in shallow baking pan coated with cooking spray or foil lined.2. Bake at 400°F about 12 minutes or until crispy and thoroughly heated. Serve with additional ketchup or mustard, if desired. Serve hot.

Steps:

• Place all ingredients in blender. Cover and blend on medium speed about 30 seconds, stopping blender occasionally to scrape sides, until smooth.
• Cover and refrigerate at least 1 hour to blend flavors. Serve dip with vegetables.

Steps:

• 1. In large bowl stir together egg, milk, onion, Worcestershire sauce, salt and pepper. Stir in 3/4 cup of cracker crumbs. Add ground beef. Mix well. On wax paper pat meat into 12 x 9-inch rectangle.2. In small bowl toss together remaining cracker crumbs and cheese. Sprinkle over meat. Starting with short side, roll up meat, jelly-roll-style, using wax paper to help roll. Place in shallow baking pan. Bake at 350°F about 40 or until internal temperature reaches 160°F.3. Meanwhile, in small bowl stir together ketchup, brown sugar and mustard. Spread over meatloaf. Bake at 350°F for 10 minutes more. Let stand for 10 minutes beofre slicing.

Steps:

• Thoroughly mix all ingredients in medium bowl.
• Cover and chill at least 2 hours.
• Stir again before serving with raw veggies and/or rippled potato chips.

Steps:

• 1. Place KELLOGG'S Corn Flake Crumbs in shallow pan. Set aside. 2. In medium bowl, combine milk, eggs, sugar and cinnamon. Dip bread into egg mixture coating both sides of bread. Coat bread with KELLOGG'S Corn Flake Crumbs.3. On grill or in large fry pan coated with cooking spray, cook bread on medium heat until both sides are golden brown, turning once. Serve hot with warm maple syrup.

Steps:

• Lightly flatten the chicken breasts to even thickness. Cut each into 4 strips. In a bowl combine the buttermilk and hot chili sauce. Place the chicken strips into buttermilk mixture; cover with plastic wrap and refrigerate 1 hour.
• When ready to cook the chicken breasts, measure out the cornstarch and place in shallow dish. Beat eggs in a shallow dish with a couple of tablespoons water until thoroughly combined; set aside. Place the cornflake crumbs in a third shallow dish, stir in ground nuts and coconut.
• Remove chicken strips from buttermilk allowing excess milk to drain off. Dip each strip into cornstarch and then dip in egg. Roll each piece of chicken in crumb mixture, pressing down lightly to ensure even coating. As the chicken strips are coated, place on a baking rack and allow to stand for 15 to 20 minutes.
• For Frying: In a heavy skillet over medium high heat, warm the oil. When oil is sizzling hot add in the chicken strips a few at a time. Shallow fry turning once, until golden brown and crispy, about 3 minutes per side. Place the cooked chicken on a clean baking rack and allow to stand in a warm oven until ready to serve. Repeat process until all of the chicken is cooked, adding oil as necessary.
• To Bake: Preheat oven to 400 degrees. Spray a baking rack with non-stick cooking spray. Place the coated chicken strips on rack, spay with cooking oil and place in preheated oven. Cook 10 minutes, turn strips and cook and additional 6 to 10 minutes or until crispy and cooked through.
• For the sauce: Put all ingredients in a small saucepan and warm over low heat. Serve and enjoy!