Spicy Grahams Sweet Potato

Spicy Grahams Sweet Potato
by Christine

1 large sweet potato
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/2 cup General Mills Golden Grahams, crushed
1/2 cup olive oil

Preheat oven to 400°F. Slice sweet potato into 1/2-inch slices. Place all spices, cereal and olive oil into a large zip-top bag and combine well. Add the potato and toss to coat. Place potato into a shallow pan in a single layer and bake for 30 minutes. Turn slices over and bake another 20 minutes, or until soft.

Golden Brown Betty

My sweetie loves apples...pie, crisps, or just baked in the oven. I decided on this recipe when I tasted the General Mills Golden Grahams.

I knew a typical Brown Betty used bread, so I decided it would be even better using the Golden Grahams. And I was so right. It was so tender on the inside with a beautiful texture that you would not get with bread. And the topping was crispy and inviting. I did not, but this would be so good sitting outside with someone churning some good old fashioned vanilla ice cream to top it with. I hope you try General Mills' new revamped cereals. I have already bought more for future baking.

Golden Brown Betty
by Traci
Adapted from Ree Drummond's Apple Brown Betty recipe

1/2 stick of softened butter for greasing your pan

4 Granny Smith apples, peeled, cored and chopped
4 Fuji Apples, peeled, cored and chopped
2 cups packed brown sugar
2 Tablespoons of cinnamon
3 cups of General Mills Golden Grahams, broken into rough pieces
1 1/2 cup of General Mills Golden Grahams, whole for topping

2 sticks of room temperature butter cut into slices

Preheat your oven to 325°F. Grease a 13 x 9 pan generously with butter.

Place your apples into a bowl and add the brown sugar and cinnamon. Mix them well. You want them to form a little liquid. This will only take a few moments.

In your pan, place a layer of the apple mixture and top with some of the Golden Grahams that you have broken up. You will continue layering until you end with apples on top. Top them with the whole Golden Grahams. Dot with your sliced butter. Bake, covered with foil, for 30 minutes. Uncover and cook for 20 more minutes, until the Golden Grahams are crisp.

I hope you enjoy this.

Three Chip Chocolate Cheerio Treats

Wow, what an honor it is for 37 Cooks to have such a huge sponsor, General Mills! They are so well known for their iconic cereals, such as Cheerios, Wheaties, Chex and Total, as well as many others. They have now updated several of their cereals to include no artificial flavors or colors from artificial sources. Nowadays, people have become much more health conscious than ever, so this is great news!

When this latest challenge was announced, I wished, hoped and prayed for Chocolate Cheerios. I knew exactly what recipe I would make (I had made these before and my family loved them). And one day, there they were...Chocolate Cheerios delivered to my doorstep in all their chocolatly goodness!

The chocolate lovers in your life will love these! My husband calls them "the perfect kiddo treat" but grown ups will enjoy them, too. Three different kinds of chocolate chips, chocolate hazelnut spread, marshmallows and, of course, Chocolate Cheerios! What could be better? 

Three Chip Chocolate Cheerio Treats

by Susan W.

Adapted from Quick'n Easy Recipes Peanut Butter Cheerios Treats

6 cups General Mills Chocolate Cheerios
2 Tablespoons butter, plus more for buttering parchment
1/3 cup chocolate hazelnut spread
1/2 teaspoon vanilla extract
10-ounce package mini marshmallows
1/3 cup each white, dark and semi-sweet chocolate chips
Cooking spray

Spray a 9" x 13" dish with cooking spray. Line with parchment paper and butter the parchment. Set aside.

Spray a non-stick pot with cooking spray (also spray your spatula or spoon...trust me on this). Over medium-high, heat melt the butter and chocolate hazelnut spread. When melted, add vanilla and then add the marshmallows. Keep cooking and stirring until marshmallows are melted and mixture is smooth.

Turn the heat off and stir in Chocolate Cheerios, being careful not to crush them (make sure all of the cereal is coated…this will be really sticky and gooey).

Press cereal mixture into the prepared dish. While it’s still warm, sprinkle the chocolate chips on top and press in lightly. It’s a good idea to spray all of your cooking tools and even your hands a little while doing this part (did I mention it's sticky and gooey?)

Let cool, remove from pan and cut into squares.

Trix Custard Cake

This custard cake is delicious with a hint of orange and the fruity flavors of Trix Cereal by General Mills.

Trix Custard Cake

by Tracy Hersh
Inspired by Kitchen Nostalgia’s Vanilla Magic Custard Cake

Equipment:
8 x 3 inch round baking pan
Parchment paper

1 Tablespoon unsalted butter
1 Tablespoon flour
2 cups Trix cereal
4 eggs, separated
1 Tablespoon orange extract or orange liqueur
1 Tablespoon water
1/2 cup + 2 Tablespoons sugar
1/2 cup butter melted, and cooled
3/4 cup flour
2 cups whole milk, lukewarm

Garnish:
Confectioner's sugar
Heavy whipping cream
Maraschino cherries
Lime zest
Trix

Preheat oven to 325°F.

Place the 8 x 3 inch on a piece of parchment paper. Trace around the bottom of the pan. Cut out the circle of parchment paper and set aside. Butter the bottom of the pan and then place the round cut parchment into pan. Butter the parchment and the sides of the pan using 1 Tablespoon butter. Toss 1 Tablespoon of flour into the pan and shake around until the sides and bottom or covered. Shake out the excess. Pour the Trix into the pan. Set aside.

With an electric mixer, whisk the egg whites until stiff peaks form. In another bowl, mix the egg yolks, orange extract water and sugar until thick and pale. Add the melted butter and mix again. Add the flour and milk and mix until incorporated. Gently fold in the egg whites. Pour the mixture into the baking pan. The Trix will float to the top. Bake in the oven for 1 hour. The top should be golden brown.

Let the cake cool completely or it will fall apart when you try to remove it from the pan. Using a butter knife, gently go around the sides of the pan to loosen the cake from the pan. Gently turn the pan upside down onto a large plate. Remove the parchment paper, then using another plate turn the cake right side up again so the Trix are on the top. Dust the cake with confectioner's sugar. Slice and serve with a dollop of whipped cream, maraschino cherry, lime zest and Trix.

Sweet and Spicy Party Mix

We entertain quite a bit and sometimes all I want to put out is a party mix to keep guests happy until dinner is served. There are plenty of party mixes out there. We all know the names. But! General Mills brings the best options for great combinations. General Mills sent the new version of their healthy alternative cereals to 37Cooks to see if we could rise to the challenge. I chose to make my version of a party mix using something sweet and something traditional with a little twist to make your party guests say “Hmmmm”.





Sweet and Spicy Party Mix
by Susan Ritchie-Hubbard
Serves: A Party!

2 cups Chocolate Cheerios cereal
2 cups Golden Grahams cereal
2 cups Wheat Chex cereal
2 cups mini pretzels
1 cup cashews, rough chop
1/4 cup coconut oil
1/2 cup packed light brown sugar
1/2 cup good quality honey
1/2 teaspoon kosher salt
1/8 teaspoon berbere or cayenne pepper (optional)
1/3 - 1/2 cup coconut flakes

Preheat oven to 325°F. Coat a large rimmed baking sheet with non-stick vegetable spray.

Combine the cereal, pretzels and nuts in a large heatproof bowl.

In a medium saucepan, add the coconut oil, brown sugar, honey, salt and berbere (if you want that little secret something to make your party guests say "Hmmmm….."). Over medium-low heat, stir constantly until the brown sugar has completely dissolved. Slowly pour the delightful sweet liquid over the cereal mix, tossing constantly and gently with a large rubber spatula, to coat all the ingredients evenly.

Scrape the coated cereal mix onto the prepared baking sheet and spread it out with the spatula as thin as possible. Please be gentle! You don’t want to crush the mixture. Bake at 325°F for 10 minutes.

Remove the pan from the oven and increase the heat to 350°F. Sprinkle the coconut over the mix and using your spatula, press the coconut into the mix. Return the pan to the oven and bake for another 9-11 minutes, until the coconut starts to turn a beautiful golden brown.

Allow the party mix to cool for about 20 minutes. Use the spatula to release the mix from the pan. Break into bite size pieces. Your party guests will be delighted! You can also prepare this mix and store in an air tight container for up to a week.

No-Bake Caramel Cheerio Bites

General Mills has new cereals - well, they're old favorite cereals, only better, with no artificial colors or flavors. Our challenge: Come up with new and delicious ways to use the cereals. I was drawn to the Chocolate Cheerios, and tasted them. I noticed the crunch immediately, of course - but then also a mild oaty chocolate flavor. Hm, what could I do with these?

After several false starts, I produced this simple variation on never-fail caramels. I pour the hot caramel mixture over the cereal in a prepared pan, so there's no time to soften or become soggy. These no-bake caramel bites have a pleasing crunch, and the chocolate adds depth to their flavor. Stir some up today!

No-Bake Caramel Cheerio Bites
by Maurita Plouff blogging at Get the Good Stuff!
Makes about 2 1/2 pounds caramels

2 to 3 cups Chocolate Cheerios
1 cup (2 sticks, or 1/2 pound) salted butter
2 1/2 cups brown sugar, packed (I used a combination of dark and light brown)
1 cup Karo light corn syrup
1 14-ounce can sweetened condensed milk
2 teaspoon vanilla extract

Line a 9 x 9 inch pan with aluminum foil or crossed strips of parchment paper. Allow edges to hang over sides of pan. Liberally butter the foil or parchment. Put 2 to 3 cups of Chocolate Cheerios in the pan, shaking them so they form an even layer about three-quarters of an inch thick.

In a large microwave-safe bowl, combine butter, brown sugar, corn syrup and condensed milk. Cover loosely with parchment paper. Microwave on high for 4 or 5 minutes*, until the butter starts to melt. Whisk to blend.

Cover again, and microwave on high for 4 or 5* minutes more. Whisk well.

Cover again, and microwave on high a third and final time, for the same 4 or 5 minutes*. Remove parchment cover, take bowl from microwave, and set on a stable surface. Add vanilla - expect that the mixture will bubble fiercely - and whisk gently until thoroughly blended.

Pour caramel mixture over the Cheerios in the prepared pan. Chill for 1 to 3 hours or until just firm.

Using the foil or parchment that lined the pan, lift the entire block of caramel from the pan. Use a buttered knife to cut caramel into 1-inch squares. Wrap individually in waxed paper or place in paper candy cups. Store in an airtight container for up to 2 weeks.

Makes approximately 2 1/2 pounds of caramel bites.

*NOTE ON TIMING: Microwave ovens vary; use the 4-minute timings for higher wattage microwave ovens (1100-1200 watts) and 5 minute timings for lower wattage ovens. Be careful handling the bowl full of hot caramel: Use potholders or oven mitts.

*NOTE ON QUANTITY: Of course you could cut the recipe in half - if you do, use a smaller pan - 5 by 8 would work well.

Chocolate Peanut Butter Ravioli

My first thought upon reading the box of cereal is that if it is mostly whole grain, I should be able to make pasta out of it. There are more fillings that would work beautifully with this pasta, but my family loves this version with peanut butter.

Chocolate Peanut Butter Ravioli
by T.S. Lamb

2.5 ounces all-purpose flour
2.5 ounces finely ground Chocolate Cheerios
1 large egg
2 large egg yolks
1/4 cup peanut butter
2 Tablespoons powdered sugar
Chocolate sauce for serving

Mix the flour and ground cheerios until blended. Pour out into a mound on your work surface. Make a small well in the center of the mound and put the egg and yolks into the well. Using a fork, mix the egg and yolks together, slowly bringing in the flour mixture until all the flour is incorporated and it has become a dough. At this point, use a dough scraper to gather the dough into a lump and begin kneading. Knead for 10 minutes, then wrap tightly in plastic wrap and let rest for one hour.

While your dough is resting, gently heat the peanut butter until warmed. For ease, I suggest 45 seconds at half-power in a microwave. Add the powdered sugar and blend with a fork until fully integrated. Set this aside.

Cut the rested dough into quarters and use a pasta maker (I prefer a hand-crank machine, but follow your heart) to make a thin sheet, roughly halfway down your machine's dial (on mine, it is a 4). The sheet should be long and wide enough to cover your ravioliera. If you are not using a ravioli mould, make your sheets roughly 12.5 inches by 4.5 inches. You will need two sheets (half your original dough ball) for each set of ravioli.

Lay down the first sheet and, using a half-teaspoon measure, place a small marble of the peanut-butter filling in each ravioli (every two inches if making by hand). Cover with the second sheet of dough and cut out the ravioli.

Place ravioli in boiling water for three minutes to cook. Remove from boiling water with slotted spoon and place on paper towel. pat ravioli dry with paper towel and plate immediately. Drizzle with chocolate sauce before serving.

Ginger Herb Crusted Pork Loin

The nutty sweetness of General Mills’ Golden Grahams cereal blends perfectly with sharp, fresh ginger and herbs in this new version of roasted pork. Naturally lean, pork loin is the perfect protein for your healthy menu. Serve leftovers as part of a salad entrée, or repurpose as a stir-fry or frittata.

Ginger Herb Crusted Pork Loin
by Gary Gee My Cooking Blog
Serves/makes 8-10

1 pork loin roast (4-5 pound size)
1 1/2 teaspoons sea salt, divided use

1 1/2 teaspoons freshly ground black pepper, divided use
2 Tablespoons Dijon mustard
1 cup panko bread crumbs
1/2 cup crushed Golden Grahams cereal (about 3/4 cup before crushing)
2 cloves garlic, minced
2 teaspoon grated fresh ginger
1 Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh thyme
2 Tablespoon olive oil
1 Tablespoon balsamic vinegar

Preheat oven to 400°F.

Place pork loin in large, shallow dish. Season all over with 1 teaspoon salt and 1 teaspoon black pepper. Place pork, fat side up, on rack on baking sheet or broiling pan. Spread mustard evenly over fat side of roast. Set aside.

In a small bowl, whisk together panko, crushed cereal, garlic, ginger, rosemary, thyme, remaining salt and pepper, olive oil, and vinegar. Press over fat side of pork loin, covering evenly.

Place roast in oven and bake for 15 minutes. Reduce heat to 325 and continue cooking until internal temperature reaches 140 degrees, about an hour and a half. Remove from oven and tent, letting roast sit for at least 20 minutes before slicing.

Trix Banana Cream Pie

A quick and easy recipe with a variation on an old favorite.

Trix Banana Cream Pie
by Willie Simmons

Crust:
6 1/2 ounces Trix cereal
5 Tablespoons butter, melted
1/4 cup sugar
pinch of salt

Chop cereal in a food processor until fine. Mix in rest of ingredients and stir. Press mixture into 9" pie pan and bake at 350°F for 10 minutes. Let cool completely on wire rack.

Filling:
3 cups milk
1 4.6-ounce box banana cream pudding mix
2 bananas, pureed

Cook pudding according to instructions on the box. Add pureed bananas. Let cool until room temperature. Pour into cooled crust.

Topping:
2 Tablespoons sugar
1 cup heavy cream

Whip to stiff peaks. Spread evenly on top of pie. Chill for at least 4 hours. Serve.

S'more Log

​Campfire s'mores and chocolate breakfast cereal? Two of childhood's favorite treats rolled into one delicious and easy recipe.

S'more Log
by Kate J.

5 cups Chocolate Cheerios
1 10-ounce bag mini marshmallows
3 Tablespoons butter
1 7-ounce jar marshmallow fluff
1 cup mini chocolate chips, preferably mini​

Equipment:

Jelly roll/baking sheet, parchment paper, knife, cutting board

Dump the cereal into a large bowl and set aside. Line a baking sheet with greased parchment paper and set aside.

In a large saucepan, melt the butter over medium heat and then add the marshmallows, stirring constantly, but gently, to combine into a smooth, voluminous liquid. Remove from heat and allow to cool just slightly.

Working in batches, dump the thick liquid over the cereal, using gloved hands to mix the cereal in. Try not to break the Cheerios! Continue until all the butter/marshmallow is used and the mixture is consistent.

Pour the cereal mixture onto the prepared baking sheet, pressing gently with gloved hands until the cereal creates a very thin sheet, less than a centimeter thick. Again, try not to break the Cheerios. Set aside and let set up for at least 20 minutes but not until completely firm.

Using the parchment paper, remove the cereal sheet from the baking sheet and onto a counter top. Spread the entire jar of marshmallow fluff over the sheet, sprinkle with chocolate chips. Starting at one short edge, begin to roll the sheet and its goodies into a log, using the parchment paper to keep everything to together.

Once the log is complete, wrap it in parchment paper and secure with several rubber bands. Now allow the treat to set up completely, either at room temperature or in the fridge. (A cold log will be easier to slice.)

When ready to serve, use a sharp knife and a cutting board to slice the log into circles. Enjoy!

Fruity Cheese Crackers

When I was growing up, my Grandmother would have friends over for Canasta and lunch. You would have thought they were at the Country Club because they always dressed up and she would always use her finest china. Lunch was light, normally consisting of a chicken or shrimp salad, crackers, crudité and a simple dessert.

I can easily see my Fruity Cheese Crackers along side my Grandmother’s chicken or shrimp salad. General Mills Trix Cereal adds just a pop of fruit. Interesting, colorful and tasty. Perfect for a special luncheon, party or tea.

My Grandmother and her friends had many delightful afternoons around the card table. Lots of good food, good conversation and best of all, time spent with very good friends. Those were the good old days! Makes you want to unplug and step back in time!

Fruity Cheese Crackers
by Linda Mire @ Seasons to Seasonings
Adapted from Homesick Texan Blog, Grasping at Cheese Straws

2 sticks unsalted butter
2 cups (8 ounces) white cheddar cheese
2 cups all-purpose flour
2 teaspoons half and half
1/2 teaspoon kosher salt
1-2 Tablespoons red pepper flakes (depends on how hot you want it)
2 Tablespoons dried tarragon
1 cup General Mills Trix Cereal, pulverized to dust
Whole General Mills Trix Cereal

1. Preheat oven to 350°F.

2. Place butter, cheese, flour, half and half, salt, pepper flakes, tarragon and pulverized Trix in food processor. Pulse until thoroughly mixed and dough begins to form a ball.

3. Take about 1 Tablespoon of dough and roll into a ball. Place ball on sheet pan lined with parchment paper. Using your hand, flatten the ball out to a small round cracker. Leave about an inch between each cracker. Repeat until sheet pan filled.

4. Place one whole Trix in center of each cracker.

5. Using the tines of a fork, press lightly around the edges of each cracker.

6. Bake at 350°F for 15-20 minutes.

7. Cool for 5 minutes before serving.

Delicious with your favorite chicken salad or alone!

Mini Cereal Cheesecakes

Yum, who doesn't like cereal?! I only had a few days to get my recipe in to meet the challenge deadline and wow these turned out amazing!! Easy and beautiful, a winning combination.

Mini Cereal Cheesecakes
by Nancy Follwell

Recipe adapted from Handle the Heat's Chocolate Covered Cheesecake Bites

Crust:
1 cup Trix
1 cup Chocolate Cheerios
1 cup Golden Grahams
5 Tablespoons butter, melted

Filling:
2 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1/4 cup sour cream
2 large eggs
1 Tablespoon lemon juice
1 teaspoon lemon extract
1 Tablespoon flour

Chocolate coating:
16 ounces semisweet chocolate
4 Tablespoons coconut oil

Decorate with Trix, Chocolate Cheerios and Golden Grahams

Crust:
Preheat oven to 350°F. Line a 9 x 9 baking pan with foil and coat with cooking spray.

Grind the cereal to coarse crumbs and measure 1 1/4 cups and place in a small bowl. Add the melted butter and stir together. Press into prepared pan and bake 10 minutes. Reduce heat to 325°F

Filling:
In a mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Add the sour cream, eggs, lemon juice, lemon extract and flour, beat until combined. Pour on top of crumb mixture and bake 30-35 minutes, until puffed up and centre is set. Let cool completely and freeze for at least three hours before the next step.

Chocolate coating:
Once frozen, lift cheesecake out of the pan and peel away the foil. Cut into bite-sized pieces. Place the chocolate and the coconut oil in the top of a double boiler, placing water in bottom. Cook over medium heat until smooth and melted. Place a cheesecake square onto a fork and dip into the chocolate, using a spoon to pour over the pieces. Let excess drip, place on a wire rack to cool and decorate with Trix, Chocolate Cheerios and Golden Grahams. Repeat process and refrigerate until set.

Fruit & Nut Chocolate Cheerios Clusters

Fruit & Nut Chocolate Cheerios Clusters
by Sarah Kwan of Earthly Delights Blog
Makes approximately 24 clusters

2 Tablespoons unsalted butter + more for greasing
2 cups mini marshmallows
1/2 teaspoon salt
3 cups Chocolate Cheerios
1/2 cup dried cherries or cranberries (or a mixture)
1/2 cup almonds
7 ounces dark chocolate for dipping (optional, but recommended!)

Lightly grease a half baking sheet and line with waxed paper. Lightly grease the wax paper and set aside.

Melt butter in a large saucepan over medium heat. Add marshmallows and salt, and stir occasionally until marshmallows have melted (approximately 5 minutes).

Remove from heat and stir in the Chocolate Cheerios, dried fruit and nuts.

Working quickly, take small handfuls with lightly greased hands and form into clusters. Place on prepared baking sheet.

If using, melt chocolate over a double boiler until smooth, then dip cluster bottoms in the chocolate. Let set for 30 minutes in fridge (or until the chocolate is solid).

Store in an airtight container.

Sweet and Savory Breaded Boneless Pork Chops

We all know the baked breaded pork chop - but this recipe takes it up a notch or two by using sweet chili sauce for dredging whereby giving it a sweet and savory all its' own and the sweetness from the Golden Grahams gives it a nice sweet crunchiness.

Sweet and Savory Breaded Boneless Pork Chops
by Glenn Edwards

4 boneless pork chops, 3/4-inch thick
4 cups of General Mills Golden Grahams cereal
4 ounces of sweet chili sauce

Preheat oven to 350°F. Rinse pork chops under cold water and pat dry with paper towels. Place General Mills Golden Grahams cereal into food processor and give it a quick pulse two or three times (you want there to be larger chunks of the cereal). Completely dredge chops in the sweet chili sauce then coat the chops in the processed Golden Grahams cereal. Place on wire rack/baking sheet and bake for 45 minutes.

Golden Grahams Crusted French Toast

I was so excited when I found out that General Mills was going to sponsor 37 Cooks. Ever since I was a kid, I have always considered cereal, and breakfast in general, FUN! I especially love the products the General Mills Cereal Division sent to us because 75% of their products don’t have artificial color or flavors anymore! How awesome is that?

I love cooking breakfast on the weekends, and one my husband’s favorites is French toast. What sounds better than putting two breakfast foods together! The Golden Grahams give this a wonderful, crunchy outside. It’s a fun, different way to enjoy a classic.

Golden Grahams crusted French Toast
by Sarah M.

4 slices bread (I used whole wheat)
3 eggs

1 Tablespoon milk (I had 2%)
1 Tablespoon sugar
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1 1/2 cups Golden Grahams cereal, crushed
2 Tablespoons flax meal*
2 Tablespoons butter, divided

In a shallow bowl, whisk together the eggs, milk, sugar, cinnamon and ginger. Put the Golden Grahams and flax meal into a large sealable plastic bag and crush it! I used my rolling pin, but use whatever you have handy. I like to make sure the cereal still has some texture to it. Pour the cereal mixture into another shallow bowl. One at a time, dip the bread into the egg mixture, shake to remove any excess and dip into the cereal mixture. Place on wire rack to rest a few minutes.

Heat a non-stick frying pan over medium-low heat on your stovetop. Add the butter. Once the butter melts, add your French toast and let fry a few minutes on each side until cooked through. I did two pieces at time, then repeated the process with more butter and the last two pieces.

Serve and Enjoy.

Note* I love adding flax into anything that I can, but If you don’t want to use it, add a bit more cereal.

Cheery Cherry-O Chocolate Bread Pudding

The new and improved Chocolate Cheerios, made with NO artificial flavors or colors from artificial sources, was the perfect addition to bread pudding. Adding a bit of crunch and tasty chocolate flavor from real cocoa, this classic cereal treat helped create a delicious dessert.

Cheery Cherry-O Chocolate Bread Pudding
by Gary Gee My Cooking Blog
Serves/makes 8

6 cups day-old white bread, French bread, dinner rolls or croissant
4 cups Chocolate Cheerios
3 cups heavy cream, half and half, whole milk, or any combination thereof
1/2 cup unsalted butter, melted
1/2 cup tart cherry pie filling
1 1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
4 eggs, lightly beaten
Vanilla ice cream, for serving, if desired

Spray 9 x 12-inch baking dish with cooking spray. Place bread cubes and Cheerios in dish, arranging to "fit" dish.

Preheat oven to 350°F.

In a large bowl, mix milk, butter, pie filling, sugar, vanilla, cinnamon, nutmeg, cloves and salt. Add the eggs and mix well. Pour over bread and Cheerios in baking dish, pressing down to coat and soak. Refrigerate for half an hour, up to overnight (weight down with smaller casserole dish, if necessary).

Bake at 350°F for 45 minutes or until center tests done with toothpick. Cool slightly and serve with vanilla ice cream, if desired.

Sweet and Savory Stuffed Chicken Thighs

When I heard that 37 Cooks was being sponsored by General Mills, I was really excited! I mean, come on, General Mills? That's the big time, folks! Their challenge was to come up with a recipe or two, using the cereals that General Mills to sent us. I really had to think this out. I wanted something a little different, as well as delicious! Most of the time when I make stuffing, I love to add some fruit to it, either apples or raisins, as well as a little spice. I decided on Sweet and Savory Stuffed Chicken Thighs, using Trix cereal mixed in with stuffing and it worked out great!

Sweet and Savory Stuffed Chicken Thighs
by Matt the Butcher

1 medium onion, chopped
1 Tablespoon butter or bacon grease

2 cups chicken stock or water
4 Tablespoons butter or margarine

1 teaspoon red pepper flakes

1 box chicken stuffing mix
2 cups Trix cereal, very coarsely crushed
6 boneless, skinless chicken thighs
3 slices bacon, cut in half
Toothpicks or skewers

Preheat the oven to 375°F. Saute the onion in one Tablespoon butter or bacon grease. Bring to a boil the chicken stock and 4 Tablespoons butter, add the sauteed onion, the red pepper flakes, stuffing mix, and the Trix. Stir well to combine, take off the heat, and set aside, to cool. You want the stuffing to be fairly dry, so keep the lid offa the pot.

While the stuffing is cooling, lay each boneless chicken thigh on a cutting board and either pound them a little thinner, or fillet them open with a sharp knife. When stuffing is cool, place a heaping Tablespoon or two, depending on the size of the chicken thighs, on one end of each thigh. Fold the other side of the thigh over the stuffing and secure with toothpicks or skewers. Warning!! This is not the time to be all OCD. This stuffing will be all over the place, so don't try to make nice and neat little bundles. That's gonna be way too much work. 

Place the stuffed thighs in a baking pan, leaving enough room to put the extra stuffing around the chicken bundles. Lay the bacon strips on top of the thighs, tucking the ends under. Cover and bake for 20 minutes, then turn oven up to 425°F, uncover pan, and bake another 20 minutes until chicken is 160°F. If the bacon is not done enough for you, simply turn on the broiler, and broil till the bacon's done (I don't like really crispy bacon, so there was no need for me to do this). Serve with couscous, and garlicky green beans!

Golden Graham Breaded Fried Fish

It is a great time of the year when the fish start biting. I was lucky enough to be included on a fishing trip recently and we had a blast. We caught a bunch of fish, so I decided what better time for this General Mills Challenge! I decided to use Golden Grahams as a breading and it did not disappoint! It added a nice sweet taste to the already delicious white perch!

Golden Graham Breaded Fried Fish
by Luke

6 filets of fish
2 Tablespoons of your favorite Cajun seasoning (I used Teet's All Purpose Cajun Seasoning)
2 eggs beaten
2 cups buttermilk
1 cup of flour
2 cups Golden Grahams cereal, crushed
Peanut Oil

Pour the recommended amount of oil in your fryer, and heat to 375°F.

Season fish with seasoning. Beat eggs in a mixing bowl, then add buttermilk and stir. Mix flour and crushed cereal well in a bowl and set aside.

Take one seasoned fillet and soak in egg wash, remove from egg wash and place fillet into the batter and coat both sides well. Bring back to egg wash. Once dipped into egg wash the second time, place the fillet back into the batter and coat both sides well. Place each fillet aside on a cutting board until all fillets are battered.

Carefully place fillets into fryer and fry until they are golden brown or until they float to the top. Once cooked, place cooked fillets onto a baking rack so that the bottom of the fillets do not get soggy.

Once cooled enough, go ahead and indulge on the great flavor that the Golden Grahams give the fish.

Chocolate Cheerio Mousse Pie

This is a recipe that I have been making for over 20 years from a book called The Complete Step By Step Cooking Class Cookbook. I substituted the chocolate wafer crust with the Cheerios and omitted the raspberry liquor.

Chocolate Cheerio Mousse Pie
by Holly Kyman
Adapted from Raspberry Chocolate Mousse Pie by The Complete Step By Step Cooking Class Cookbook

8 cups General Mills Chocolate Cheerios
1 cup unsalted butter, melted and cooled
6 ounces semi-sweet chocolate squares
1 1/4 cups heavy whipping cream
1/2 cup water
7 Tablespoons sugar
5 egg yolks, room temperature
Grated chocolate for garnish
Whipped cream, for garnish

In a food processor, add the Chocolate Cheerios and process until finely crushed. Add the melted butter until just combined. Place mixture into the bottom and up 1 inch of a 9-inch springform pan. Press firmly to make crust.

Add the chocolate squares in heat-proof bowl over simmering, not boiling, water and melt until smooth, stirring often as to not burn. Remove from heat and cool.

Place a medium-sized glass bowl and beaters from a hand mixer in the refrigerator (about 20 minutes) to chill. Remove, pour the cream into bowl and beat until firm peaks form. Keep refrigerated.

In a small saucepan, add water and sugar. Stir. Bring to a boil over medium-high heat for 1 minute. Remove from heat and pour into glass measuring cup or mug.

Place egg yolks into a large glass bowl, on top of simmering, not boiling, water. Whisk in hot syrup and continue to whisk until light and foamy. Soft peaks should form. Remove from heat and continue to whisk until cooled. Stir in the chocolate until completely incorporated.

Stir in half the whipped cream until smooth. Fold in the remaining whipped cream until evenly incorporated.

Pour mousse into pie shell and chill at least 4 hours to overnight. Garnish with whipped cream and chocolate shavings before serving.

Serves 10.

Apple Fennel Salad With Fiery Golden Graham Nut Clusters

The sweet and fiery Golden Graham Nut Clusters compliment this tangy, crunchy apple fennel salad. You could also add some cooked chicken breast or turkey breast for a main dish salad.

Apple Fennel Salad With Fiery Golden Graham Nut Clusters
by Diana
Serves 2-4

For the clusters:

1 1/4 cups General Mills Golden Grahams cereal
1/2 cup coarsely chopped almonds, lightly toasted
1/2 cup coarsely chopped walnuts, lightly toasted
1/3 cup honey
1 Tablespoon butter
1 Tablespoon tangerine or orange juice
1 teaspoon Aleppo chile powder
1/2 teaspoon chipotle chile powder

Preheat oven to 300°F.

Line a sheet pan with parchment paper and spread out the Golden Grahams and toasted nuts on it.

In a small sauce pan over medium heat, combine the remaining ingredients and bring to just a simmer and remove from heat. Let the honey mixture cool slightly and then pour over the sheet pan of Golden Grahams and nuts. Toss to combine and spread mixture out on parchment-lined pan. Place in 300°F oven for 6 minutes. Remove the pan from the oven and stir, breaking up any larger clumps, spreading out evenly, and return to the oven for another 6 minutes. Remove from oven, stir and let cool for 2 or 3 hours. Make sure you save some for the salad!

For the salad:
1 Tablespoon tangerine or orange juice
1 teaspoon rice wine vinegar
1/2 teaspoon honey
1 pinch of salt
3 Tablespoons sour cream
1 Tablespoon light mayonnaise
2 medium apples, cubed into 1/2-inch pieces with peel on (I used Gala)
1 small fennel bulb, thinly sliced, fronds reserved for garnish
2 small stalks of celery, sliced
2 scallions, white and pale green parts only, sliced
1 or 2 handfuls of the Fiery Golden Graham Nut Clusters plus a few more for garnish

In a medium bowl, dissolve honey and salt in the juice and vinegar. Add the sour cream and mayonnaise and stir to combine. Add the remaining ingredients in with the sour cream mixture and toss lightly to combine. Serve in individual bowls or a small serving dish and garnish the top(s) with reserved fennel frond pieces and a few more Fiery Golden Graham Nut Clusters.