Putting a bag of cereal inside of a box makes about as much sense as putting pants on over shorts or wearing two MP3 players at the same time. That’s the central theme of the Bag The Box™ video contest’s grand prize winning entry, titled “Redundability.” Joe Dunlap of Ohio won an electric bicycle for his hilariously relevant depiction of common sense packaging.

Coming in second place was Elvina Beck of Los Angeles. Her spoken word narrative called “Evolution of Box to Bag” lyrically chronicles the many reasons that buying Malt-O-Meal® cereal in bags is not only better for the environment*, but smarter in general. Justin Thomas of Salt Lake City, Utah won third prize with his “Cereal Factory Tour” that features great acting as well as a great message.

Contest entrants were given the artistic challenge of creating a video that told its viewers what “75% Less Packaging. 100% Smarter.™” means to them. A panel of judges selected these winners after viewing the more than fifty entries received.  Prizes included an electric bike, an iPad™ and an HD Flip Cam™.

Malt-O-Meal congratulates all the winners and consumers who are 100% smarter every day.

Putting cereal in a bag, then into a box? That's a symptom of "Redundability."

*75% less packaging based on the net weight of empty consumer packaging per pound of cereal delivered. Even when their box size is smaller, the net weight of their box and empty inner bag is still greater than the net weight of the larger Malt-O-Meal bag when empty.

New York State Fair’s winner was hiking enthusiast Jeff Case, who likes to create healthy and filling recipes. He featured his favorite Malt-O-Meal® variety, Honey & Oat Blenders® in the blue ribbon winning Breakfast Muffins. Jeff attributes his success to trying something new with every contest entry. Jeff owns a cleaning business with his wife. In addition to backpacking, he enjoys photography.

Second place honors went to Jane Wojtaszek who created a creamy, decadent dessert called Coca Dyno-Bites® Delights.  Combining cream cheese and peanut butter, the bite-sized treats are also dipped in chocolate. These morsels are perfect for entertaining!

Elaine Reilley came in third with her aptly named Incred-O-Berry Tart. Using Malt-O-Meal Blueberry Muffin Tops® for a crust, then marshmallow crème and cream cheese and three kinds of berries to create a filling, Elaine wowed the judges with this fruit-filled creamy sensation!

Jeffery Case and his 1st place ribbon

New York State Fair Winning Recipes:

Jeffery Case, Mattydale, NY, 1st place, New York State Fair 2010

Malt-O-Meal® Breakfast Muffins

Ingredients:

4 1/2 plus 1/2 cup crushed Malt-O-Meal Honey Oat Blenders® cereal

2 1/2 cups flour

1 1/2 cups granulated sugar

2 1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups dried cranberries

2 eggs, beaten

2 cups buttermilk

1/2 cup oil

Coarse sugar for topping

Directions:

In a large mixing bowl combine 4 1/2 cups cereal, flour, sugar, baking soda, salt; Stir well; Add the dried cranberries and mix in. In a small bowl combine the eggs, buttermilk and oil. Slowly spoon dry ingredients into wet ingredients and stir until just moistened. Spoon into muffin cups or greased tins and sprinkle crushed cereal on top; Sprinkle sugar on top. Bake at 400 degrees for 20 minutes or until a pick inserted comes out clean.

Makes approx. 18

Jane Wojtaszek, 2nd Place, New York State Fair

Malt-O-Meal® Cocoa Dyno Bite® Delights

Cream together:

1 8 ounce block of soft cream cheese

1 1/2 of powdered sugar

1 1/2 cups of creamy peanut butter

1/4 teaspoon of vanilla

3 cups of Malt-O-Meal Cocoa Dyno Bites cereal

Chill for 1 hour

Roll into balls

Microwave for 1 1/2 minutes; 2 cups of chocolate chips; mix when smooth this will be your dipping mixture.

Dip balls into melted chocolate so they are evenly coated. Place into a small muffin cup or on wax paper, chill. Drizzle as desired, keep refrigerated until you serve this delicious treat.

Elaine Reilley. 3rd Place, New York State Fair

Incred-O-Berry Tart

Crust:

4 cups Malt-O-Meal® Blueberry Muffin Tops® cereal, crushed (should make approx.1 3/4c)

1/3 cup butter, melted

1/4 cup chopped almonds

Filling:

1 8 ounce package cream cheese

1 1/2 cups marshmallow crème

1 cup heavy cream, whipped

Topping:

2 cup raspberries

2 cup blackberries

2 cup blueberries

1/2 cup sugar

3 tablespoon flour

1 tablespoon lemon juice

2 tablespoon seedless blackberry jam

Piping:

1 cup heavy cream, whipped

1/2 cup confectioner’s sugarribbonJeffery Case and his 1st place

Preheat oven to 350. To assemble crust, mix crust ingredients together and press into bottom and up sides of a 10” tart pan with removable bottom. Bake for 8-10 minutes. Cool completely. Cream marshmallow crème and cream cheese together with mixer until smooth.  Fold in whipped cream until well blended. Spread over cooled crust. Gently toss all the berries together in a large bowl. Measure out 2 1/2 cups of mixed berries. Puree the 2 1/2 cups berries in a food processor until very smooth, about 1 minute. Strain the puree through a fine mesh sleeve into a small saucepan, pressing out as much puree as possible. Should be approx. 1 1/2 cups and discard seeds. Mix together the sugar and flour in small bowl. Whisk in puree. Bring to a boil over medium heat, stirring constantly, until as thick as pudding, approx. 5-8 minutes. Remove from heat and stir in lemon juice. Cool. Spread the cooled puree mixture over the cream cheese layer. Melt jam in microwave on high for 30 seconds.  Pour over remaining berries and toss to coat.  Spread the berries evenly over puree layer and lightly press down. Chill for at least 1 hour to set. Remove from pan. Mix whipped cream and confectioner’s sugar. Pipe around edges.