our favorite spring recipes - kellogg’s family … 2 bring the refreshing flavors of spring into...

Our Favorite Spring Recipes

Bring the refreshing flavors of spring into your kitchen with these delicious Kellogg’s® recipes. We’re sure they’ll become your family’s favorites, too.

Baked Goat Cheese Salad ............................................................................................. 3

Bold Bakery Breakfast .................................................................................................... 4

Coconut Cream Pie ....................................................................................................... 5

Crusted Lime Fish Bake ................................................................................................. 6

Fruit and Almond Tart .................................................................................................... 7

Keebler ® Club Quiches ................................................................................................. 8

Mixed Fruit with Yogurt-Pineapple Topping .................................................................. 9

Robin’s Egg Nest Treats™ ............................................................................................. 10

Spicy Black Bean Burger Tex-Mex Salad ..................................................................... 11

Spicy Squash Bake ....................................................................................................... 12

Our Favorite Spring Recipes

Which part is your favorite? The fresh, crispy, peppery greens? Or the warm, pungent, creamy goat cheese wrapped in a crispy, crunchy herb-scented coating? We happen to think they’re better together – the perfect combination that makes the perfect main-dish salad. Dinner is served!

Directions1. Preheat oven to 350°F.

2. In shallow dish, mix flour, 1/2 teaspoon granulated garlic and 1 teaspoon lemon pepper. Set aside.

3. Place egg in another shallow dish. Set aside.

4. Place Kellogg’s® All-Bran® Original cereal in third shallow dish. Set aside.

5. Lightly press each goat cheese slice first in flour, then egg and evenly coat with cereal mixture.

6. Place breaded rounds in single layer on cookie sheet and bake for 10 minutes. Remove from oven.

7. Whisk together balsamic vinegar, olive oil and remaining garlic and lemon pepper.

8. Arrange greens on serving plate. Top with baked goat cheese rounds and sprinkle with dressing.

Ingredients1/4 cup all-purpose flour

1 egg, lightly beaten with a teaspoon of water

1/2 cup Kellogg’s® All-Bran® Original cereal

1 teaspoon granulated garlic, divided

1 1/2 teaspoons lemon pepper, divided

2 logs (4 oz. each) plain goat cheese, each log sliced into 10 slices

2 tablespoons balsamic vinegar

1/4 cup olive oil

1 tablespoon water

1 bag (5 oz.) spring mix or baby spinach

Nutrition Info (Per Serving)Calories: 240

Protein: 10g

Carbohydrates: 12g

Fat: 18g

Baked Goat Cheese Salad

Prep Time: 15 minutes Total Time: 25 minutes Servings: 6

Love breakfast? Give these ham-, asparagus- and scrambled-egg topped crackers a try.

Directions1. Top Keebler® Town House® Wheat crackers with ham, asparagus and scrambled eggs.

IngredientsKeebler® Town House® Wheat crackers

Thinly sliced deli ham

Steamed asparagus pieces

Scrambled eggs

Bold Bakery Breakfast

Prep Time: 5 minutes Total Time: 5 minutes

Sophisticated flavors abound in this grown-up version of Coconut Cream Pie.

Directions1. Chill small mixing bowl and beaters of electric mixer.

2. Finely crush cookies. In large bowl toss together cookies and coconut. Stir in cream of coconut. Spread in crust.

3. In chilled bowl beat créme fráiche on high speed of electric mixer until stiff. Spread over pie. Garnish as desired. Store in refrigerator.

Notes Cream of coconut is a thick sweet mixture made from coconut paste, water and sugar. It’s often sold with mixers in the beverage section.

If desired, substitute 3/4 cup whipping cream plus 1/4 cup sour cream for the créme fráiche.

Ingredients12 Keebler® Sandies® Simply Shortbread cookies

1 1/2 cups flaked coconut

3/4 cup cream of coconut

1 Keebler® Ready Crust® Shortbread Pie Crust

1 cup créme fráiche


Protein: 5g

Carbohydrates: 31g

Fat: 11g

Coconut Cream Pie


Lime and ginger season these crispy-coated fish. For a family dinner everyone will love.

Directions1. In shallow pan or plate, combine Kellogg’s® Rice Krispies® cereal, almonds and

parsley. Set aside. Place flour in second shallow pan or plate. Set aside.

2. In small mixing bowl, beat together egg whites, 2 tablespoons of the lime juice, salt, ginger and pepper. Set aside.

3. Cut fish into 6 equal pieces. Dip in flour, shaking off excess. Dip coated fish in egg mixture, draining slightly, then coat with cereal mixture. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with remaining 1 tablespoon lime juice.

4. Bake at 400°F about 17 minutes or until fish flakes when tested with fork. For food safety, the internal temperature of the fish should be a minimum of 145°F. Serve hot.

Ingredients3 cups Kellogg’s® Rice Krispies® cereal

1/4 cup chopped almonds

1 tablespoon chopped fresh parsley

1/4 cup all-purpose flour

2 egg whites

3 tablespoons lime juice, divided

1/4 teaspoon salt

1/4 teaspoon ginger

1/2 teaspoon seasoned pepper

1 pound fish fillets


Protein: 19g

Carbohydrates: 18g

Fat: 6g

Crusted Lime Fish Bake


Everything you want in a spring dessert – sweet crust, creamy filling and fresh fruit on top.

Directions1. In medium bowl toss together Keebler® Club® Multi-Grain crackers, granulated

sugar and cinnamon. Add butter. Toss to combine. Firmly press onto bottom and sides of 9 1/2- to 10-inch tart pan with removable bottom. Bake at 400°F about 8 minutes or until light brown. Cool completely.

2. In small mixing bowl beat cream cheese, brown sugar, milk and almond extract on medium speed of electric mixer until fluffy. Stir in almonds. Gently spread cream cheese mixture over crust.

3. Top with fruit. Drizzle with jelly. Refrigerate at least 1 hour or until set. Garnish as desired. Store in refrigerator.

Notes Soften in microwave at high for 15 to 20 seconds.

To toast nuts, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

If desired, substitute 9- to 10-inch pie plate for tart pan.

Ingredients1 1/2 cups Keebler® Club® Multi-Grain crackers

1/4 cup granulated sugar

1 teaspoon cinnamon

1/4 cup butter or margarine, melted

12 ounces reduced-fat cream cheese, softened

1/3 cup firmly packed brown sugar

1/4 cup fat-free milk

1/4 teaspoon almond extract

1/2 cup finely chopped almonds, toasted

3 cups halved fresh strawberries, halved seedless grapes, red raspberries,

1/4 cup red currant jelly, melted


Protein: 5g

Carbohydrates: 28g

Fat: 13g

Fruit and Almond Tart

Prep Time: 25 minutes Total Time: 1 hour 35 minutes Servings: 12

This cheesy quiche is ideal for a festive spring brunch.

Directions1. Finely crush 10 crackers. Sprinkle crumbs on bottom and sides of six 3/4-cup custard

cups or ramekins generously coated with nonstick cooking spray. Place in shallow baking pan.

2. In small bowl toss together cheese, onions, flour and bacon. Divide among custard cups.

3. In medium bowl stir together eggs, half-and-half, salt and pepper. Pour over cheese mixture in custard cups. Bake at 350°F for 30 to 35 minutes or until set. Cool for 5 minutes. Run thin sharp knife around edges. Remove from cups. Garnish as desired. Serve with crackers.

Ingredients10 Keebler® Club® Original crackers

3/4 cup shredded Cheddar cheese

1/2 cup thinly sliced green onions

1/4 cup all-purpose flour

6 slices bacon, crisp-cooked, drained, crumbled, or 6 tablespoons bacon bits

4 eggs, slightly beaten

1 1/2 cups half-and-half, fat-free half-and-half or evaporated skim milk

1/2 teaspoon salt

1/4 teaspoon pepper

Keebler® Club® Original crackers


Protein: 15g

Carbohydrates: 16g

Fat: 22g

Keebler® Club Quiches


Adding pineapple to Greek yogurt creates a rich, tangy topping for your favorite fresh fruits. Top it all with crushed Kellogg’s® Frosted Mini-Wheats® Little Bites Original cereal for a touch of sweetness and a healthy bit of fiber.

Directions1. In small bowl stir together yogurt and undrained pineapple.

2. Spoon fresh fruit into 4 dessert dishes. Spoon yogurt mixture on top. Sprinkle with Kellogg’s® Frosted Mini-Wheats® Little Bites Original cereal and nutmeg (if desired). Serve immediately.

Ingredients2/3 cup fat free plain Greek yogurt

1/3 cup canned crushed pineapple in juice

3 cups cut-up mixed fresh fruit (nectarines, berries, seedless grapes, kiwi fruit, and/or peaches)

3/4 cup, crushed Kellogg’s® Frosted Mini-Wheats® Little Bites Original cereal

OR

Kellogg’s® Frosted Mini-Wheats® Bite Size cereal

1/4 teaspoon nutmeg


Protein: 6g

Carbohydrates: 28g

Fat: 0.5g

Mixed Fruit with Yogurt-Pineapple Topping


This cute snack is so much fun to make with your kids in springtime. They can help shape the robin’s egg nests and top them with their favorite jellybean “eggs”.

Directions1. In small bowl stir together water and green food coloring. Add coconut. Stir until

coconut is tinted. Spread on baking sheet to dry.

2. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

3. Add Kellogg’s® Rice Krispies® cereal. Stir until well coated.

4. Divide warm mixture into 16 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups. Cool. Remove from pans.

5. Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. Best if served the same day.

Microwave Directions Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 thru 5 above. Microwave cooking times may vary.

Notes For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze unfilled cups, place in single layer on waxed paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.

Ingredients1/4 teaspoon water

2 to 4 drops green food coloring

1/2 cup flaked coconut

3 tablespoons butter or margarine

1 package (10 oz., about 40) Jet-Puffed Marshmallows

OR

4 cups Jet-Puffed Miniature Marshmallows

6 cups Kellogg’s® Rice Krispies® cereal

Jet-Puffed Miniature Marshmallows

Jelly beans

Chocolate eggs


Protein: 1g

Carbohydrates: 21g

Fat: 4g

Robin’s Egg Nest Treats™


A Spicy Black Bean Veggie Burger, salsa, sour cream, grape tomatoes and guacamole top the fresh spring greens in this Southwest-influenced salad.

Directions1. Cook burger according to package directions. Cut into bite-size pieces.

2. Meanwhile, in small bowl toss together greens and salad dressing. Arrange on serving plate. Top with tomatoes and cheese. Arrange burger on top. Spoon salsa, guacamole and sour cream on burger.

Ingredients1 Morningstar Farms® Spicy Black Bean Veggie Burgers

1 cup torn mixed spring greens or torn mixed greens

1 tablespoon sun-dried tomato vinaigrette salad dressing or spicy ranch salad dressing

3 grape tomatoes, halved

2 tablespoons shredded cheddar cheese with jalapeno peppers or Monterey Jack cheese with jalapeno peppers

1 tablespoon salsa

1 tablespoon guacamole

1 tablespoon fat-free sour cream


Protein: 17g

Carbohydrates: 23g

Fat: 13g

Spicy Black Bean Burger Tex-Mex Salad


When zucchini and summer squash seem to be overtaking your garden, make this cheesy casserole. Green chilies give it a kick.

Directions1. In 12-inch fry pan, over medium heat, sauté squash and onions in 2 tablespoons of

the margarine, just until crisp-tender. Remove from heat. Carefully fold in chilies, flour, salt and pepper. Place in 12 x 7 1/2 x 2-inch (2-qt.) glass baking dish, coated with cooking spray. Sprinkle evenly with Monterey Jack cheese.

2. Combine cottage cheese, egg and parsley. Spread evenly over Monterey Jack cheese.

3. Bake at 400°F for 20 minutes. Meanwhile, melt remaining 2 tablespoons margarine and combine with Kellogg’s® Rice Krispies® cereal and Parmesan cheese. Sprinkle top with cereal mixture. Return to oven and bake 10 minutes longer or until cereal browns. Serve hot.

Ingredients3 cups thinly sliced zucchini

3 cups thinly sliced yellow summer squash

1/2 cup chopped onions

4 tablespoons margarine or butter, divided

1 can (4 oz.) chopped green chilies

2 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups shredded Monterey Jack cheese

1 cup low-fat cottage cheese

1 egg, slightly beaten

2 tablespoons chopped parsley

1/2 cup Parmesan cheese

3 cups Kellogg’s® Rice Krispies® cereal


Protein: 17g

Carbohydrates: 23g

Fat: 13g

Spicy Squash Bake

Prep Time: 30 minutes Total Time: 1 hour Servings: 10

our favorite spring recipes - kellogg’s family … 2 bring the refreshing flavors of spring into...

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