Yummy Capncrunch Balls Recipes

CAPTAIN CRUNCH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

CRUNCHY PEANUT BUTTER BALLS

Steps:

• In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. , In a microwave, melt chocolate chips and shortening; stir until smooth. Roll cereal mixture into 1-in. balls. Dip in chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate until set.

YUM YUM BALLS

Steps:

• Crush the biscuits in a food processor.
• Add condensed milk, 1 cup coconut and cocoa.
• Roll into balls and roll in extra coconut.

CAP'N CRUNCH CRISPY TREATS

Steps:

• Grease a 13 x 9 inch baking pan with softened butter or spray with nonstick cooking spray.
• Add the cereal to a bowl; set aside.
• Melt the butter in a large saucepan over low heat.
• Add the marshmallows, vanilla, and salt; cook, stirring constantly, until the marshmallows are melted into the butter.
• Immediately pour the marshmallow mixture over the cereal and stir with a large wooden spoon until all the cereal is coated with melted marshmallows.
• Spoon the cereal mixture into prepared pan.
• With buttered hands, gently but firmly press the cereal into the pan to compact the mixture.
• Let the mixture cool completely.
• When cool, cut into 15 large bars.
• Serve right away, or wrap each bar separately with waxed paper or plastic wrap and store in covered container for up to 2 days.

CAPTAIN'S CRUNCH COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease three baking sheets.
• Process the cereal in a food processor or blender until a fine crumb is achieved. Whisk the cereal crumbs together with the bread flour, baking powder, and baking soda in a mixing bowl; set aside.
• Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the other with the vanilla. Mix in the flour mixture until just incorporated. Drop by heaping spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

YUMMY CAP'N'CRUNCH BALLS

Steps:

• start off by grounding up the cereal in a food processor. This may take a few times, typically I can fill mine 4 times with 8 cups of cereal. Place the ground up cereal in a mixing bowl.
• Place the cream cheese in a bowl and microwave it for 20 seconds.
• After the cream cheese has been softened, add half the container of frosting and whip together.
• Add the cream cheese/frosting mix to the ground up cereal and mix it together. It should form a ball, well kinda anyway....
• Put this cereal "ball" in the fridge for about 20 minutes to harden.
• After the 20 minutes is up, start making small balls by rolling them in your hand. Place them on a seperate plate.
• Melt the almond bark.
• Dip one ball at a time in the melted vanilla almond bark then place on a cookie sheet lined with wax paper.
• Feel free to put a few pieces of cereal on top of each balls.
• Place the cookie sheet w/ the cereal balls in the fridge for about 20 minutes, so the almond bark can harden, then eat and ENJOY!!!!