Cinnamon Toast Crunch Fruit Nuts And Seeds Mix Recipes

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CINNAMON TOAST



Cinnamon Toast image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 5

2 sticks salted butter, softened
1 cup sugar (or more to taste)
1 tablespoon ground cinnamon
2 teaspoons vanilla extract (or more to taste)
16 slices bread (whole wheat is great!)

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Steps:

  • Preheat the oven to 350 degrees F.
  • Smush the softened butter with a fork. Dump in the sugar, cinnamon and vanilla. Stir to completely combine. Spread the mixture on the bread slices, completely covering the surfaces all the way to the edges.
  • Place the bread on a baking sheet and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it doesn't burn!
  • Cut the slices into halves diagonally and serve.

CINNAMON TOAST PUMPKIN SEEDS



Cinnamon Toast Pumpkin Seeds image

Excellent Halloween treat. All ingredients are approximate and may be adjusted to individual taste. Serve immediately while warm or later after cooling.

Provided by GMW

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 50m

Yield 10

Number Of Ingredients 5

3 tablespoons butter, melted
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups pumpkin seeds
2 tablespoons white sugar

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Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Mix butter, cinnamon, and salt together in a bowl.
  • Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet.
  • Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 6.4 g, Cholesterol 9.2 mg, Fat 12.9 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 4 g, Sodium 86.4 mg, Sugar 2.7 g

CINNAMON TOAST CRUNCH CHEESECAKE



Cinnamon Toast Crunch Cheesecake image

This swirly, cereal-milk cheesecake brings your favorite childhood breakfast to the dessert table.

Provided by Food Network Kitchen

Categories     dessert

Time 5h25m

Yield 10 to 12 servings

Number Of Ingredients 13

1 1/4 cups milk
8 cups Cinnamon Toast Crunch® cereal (about 14 ounces), plus more for serving
12 tablespoons (1 1/2 sticks) unsalted butter, melted
3/4 cup packed dark brown sugar
One 1/4-ounce package unflavored powdered gelatin
1 tablespoon ground cinnamon
Three 8-ounce packages cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1/2 cup sour cream
1 tablespoon pure vanilla extract
Pinch fine salt
Juice of 1/2 lemon
Whipped cream, for serving

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Steps:

  • Preheat the oven to 350 degrees F.
  • Put the milk and 1 cup of the cereal in a medium bowl and let stand until the milk tastes like the cereal, about 30 minutes. Strain the flavored milk and reserve. Discard the soaked cereal.
  • Crush the remaining 7 cups cereal in a resealable plastic bag with a rolling pin. Add 1/2 cup of the melted butter and 2 tablespoons of the brown sugar to the bag and shake until the cereal is coated. Pack into a 9-inch springform baking pan, pressing it about 1/2 inch up the sides. Bake until lightly toasted, 12 to 15 minutes. Cool to room temperature, about 30 minutes.
  • Meanwhile, combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
  • Whisk together the cinnamon, remaining 4 tablespoons melted butter and remaining 10 tablespoons brown sugar in a small bowl to combine; set aside.
  • Beat the cream cheese, confectioners' sugar, sour cream, vanilla, salt and lemon juice in a large bowl with an electric mixer on medium-high speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 2 minutes.
  • Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds.
  • Scoop out about a quarter of the batter into another medium bowl and stir in the cinnamon-butter mixture.
  • Fill a 1/4-cup measure with cinnamon batter and pour into the center of the crust. Fill a 1/2-cup measure with vanilla batter and pour into the middle of the cinnamon batter. (The batter will spread; as you add alternating scoops, they will widen, forming concentric circles.) Repeat with the remaining batter, alternating between flavors and using the 1/4-cup measure for the cinnamon and the 1/2-cup measure for the vanilla, until all the batter is gone. Refrigerate until completely set, at least 4 hours and up to overnight.
  • Unmold the cheesecake. Pipe or dollop whipped cream around the top edge and top each dollop with a few pieces of cereal.

CINNAMON TOAST



Cinnamon Toast image

Yummy cinnamon toast makes a great breakfast meal or a snack!

Provided by Melodi

Categories     Desserts

Time 7m

Yield 2

Number Of Ingredients 4

2 slices white bread
2 teaspoons butter or margarine
2 tablespoons white sugar
1 teaspoon ground cinnamon

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Steps:

  • Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 26.1 g, Cholesterol 10.8 mg, Fat 4.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 199.2 mg, Sugar 13.6 g

CINNAMON-ACCENTED FRENCH TOAST



Cinnamon-Accented French Toast image

Very quick, easy, and tasty french toast.

Provided by grumpybutt

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 10m

Yield 6

Number Of Ingredients 6

3 eggs, beaten
2 teaspoons white sugar
1 teaspoon milk
1 teaspoon ground cinnamon
¼ teaspoon salt
6 slices bread

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Steps:

  • Mix beaten eggs, sugar, milk, cinnamon, and salt in a large, shallow bowl. Dip bread slices into egg mixture to coat.
  • Heat a skillet over medium heat. Cook bread in hot skillet until browned completely, 2 to 3 minutes per side.

Nutrition Facts : Calories 108.6 calories, Carbohydrate 14.5 g, Cholesterol 93 mg, Fat 3.3 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 302.2 mg, Sugar 2.7 g

CINNAMON TOAST CRUNCH APPLE CRISP



Cinnamon Toast Crunch Apple Crisp image

My daughter Paige and I were wondering what to do with slightly stale cereal. Instead of the same ole topping we used her cereal.

Provided by candy kratzer

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 9

7-8 baking apples peeled and cut-up into small pieces
2 Tbsp lemon juice over apples for non-browning
1/4 c light brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 c flour
1/3 c sugar
1 1/2 c broken up cinnamon toast crunch cereal
4 Tbsp butter, cut-up in small pieces

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Steps:

  • 1. Pre-heat oven to 375 degrees. Butter 9 inch glass dish. Place in chopped apples. Mix all above ingredients except butter. Spread over apples. Place small pieces of butter over the cereal coating. Bake for 30-45 min. depending on your oven until topping is crunchy. Cool or serve warm with a scoop of ice cream.

CINNAMON TOAST CRUNCH™ FRUIT, NUTS AND SEEDS MIX



Cinnamon Toast Crunch™ Fruit, Nuts and Seeds Mix image

A quick and easy snack mix ready to fuel your family's next road trip or adventure. Mix together your favorite dried fruit, Cinnamon Toast Crunch™ cereal, cashews and sunflower nuts for a snack mix that's ready to go in minutes.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 5m

Yield 20

Number Of Ingredients 6

6 cups Cinnamon Toast Crunch™ cereal
1 1/2 cups salted roasted whole cashews
1 cup freeze-dried strawberries
1/2 cup freeze-dried blueberries
1/2 cup dried tart cherries
1/2 cup salted roasted sunflower nuts

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Steps:

  • In large bowl, mix all ingredients. Store in airtight container.

Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 15 g, TransFat 0 g

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