Crunchy Cheese Sandwiches. This recipe is from a classic 1976 ad for Kellogg’s Rice Krispies. The ad promotes it as “a hot cheesy sandwich with a crunchy coat – for lunch.” But I think it’s probably more suited for breakfast as it’s essentially an unusual French toast dish. As per most stuffed French toast recipes, a sandwich is made and it’s then dredged through an egg and milk mixture. Then it’s fried or baked. It’s just that in this case it’s filled with cheese and coated with Rice Krispies. At any rate, take the ad’s advice and don’t let your Rice Krispies sit in your cupboard. Try this unique dish for any meal or even a snack.

The Origins of Rice Krispies

Rice Krispies were first introduced by Kellogg’s in 1928. Made from crisped rice, they quickly became popular due to their unique texture and sound when combined with milk. The cereal’s signature “snap, crackle, and pop” became a defining characteristic, and in 1933, Kellogg’s introduced the famous trio of animated characters bearing these names to represent the product in advertisements.

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The Invention of Rice Krispies Treats

In 1939, two Kellogg’s employees, Mildred Day and Malitta Jensen, developed the now-famous Rice Krispies Treats. By combining the cereal with melted marshmallows and butter, they created a sweet and chewy snack that was easy to make and universally loved. Over the decades, this simple yet irresistible treat has become a go-to recipe for bake sales, family gatherings, and holiday festivities.

Why Rice Krispies Stand the Test of Time

Rice Krispies’ enduring popularity can be attributed to their versatility and nostalgic appeal. As a cereal, they are light, airy, and subtly sweet, making them a comforting breakfast choice. As an ingredient, they add texture to everything from desserts to savory dishes.

Additionally, Rice Krispies Treats continue to inspire creativity in the kitchen. Variations using chocolate, peanut butter, sprinkles, or different cereals keep the treat fresh and exciting for each new generation.

Rice Krispies Cheese Sandwiches

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Ingredients Method

Ingredients

3 cups Kellogg’s Rice Krispies cereal
4 slices cheese
8 slices day old bread
2 eggs
1/2 cup milk
1/4 teaspoon salt
3 Tablespoons margarine or butter – melted

Method

Measure Rice Krispies cereal. Crush to 1 and 1/2 cups. Place in a shallow dish or pan. Set aside.
Make 4 sandwiches using 1 slice cheese and 2 slices bread for each. Set aside.
In a second shallow dish or pan, beat eggs, milk and salt until foamy. Dip sandwiches quickly in egg mixture, turning once. Coat with crushed cereal. Place in single layer on well-greased baking sheet. Drizzle with melted margarine or butter.
Bake in oven at 450 degrees F. for about 15 minutes or until crisp and golden brown.
Yield: 4 serving

Choco Scotch Clusters

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Ingredients Method Notes

Ingredients

1 cup semi-sweet chocolate chips
1 cup butterscotch chips
¼ cup peanut butter
4 cups Rice Krispies

Method

Melt chocolate morsels, butterscotch morsels and peanut butter over low heat in a heavy saucepan, stirring constantly until well-blended. Remove from heat and add Rice Krispies; stir until well-coated.
Drop by tablespoonfuls onto wax paper or buttered baking sheets. Let stand in a cool place until firm.

Notes

Mixture may be pressed into a 9×9 pan if desired. Cut into squares when firm.

Ricey Spicy Meatballs

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Ingredients Method

Ingredients

1 egg
1 cup Kellogg’s® Rice Krispies® cereal
1/4 cup finely chopped onion
2/3 cup instant nonfat dry milk powder
2 tablespoons ketchup
1 teaspoon salt
1/8 teaspoon pepper
1 pound lean ground beef
1 can 15 oz. tomato sauce
1/2 cup ketchup
1/2 cup water
1/4 cup firmly packed brown sugar
1/4 cup finely chopped onion
1/4 cup pickle relish
2 tablespoons Worcestershire sauce
1 tablespoon vinegar
1/4 teaspoon pepper

Method

In large mixing bowl, beat egg slightly. Add next 6 ingredients. Mix well. Add ground beef. Mix until combined. Portion meat mixture using level tablespoon. Shape into meatballs. Place in single layer in shallow baking pan coated with cooking spray or foil lined.
Bake at 400° F about 12 minutes or until well browned (160 degrees F).
For sauce, measure remaining ingredients into 3-quart saucepan.
Stir to combine. Cover. Simmer over low heat about 15 minutes, stirring frequently. Add meatballs to sauce. Simmer over low heat about 10 minutes longer. Serve over rice, if desired or as an appetizer.

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