Ingredients:

• 2 cups Malt-o-Meal Fruity Dyno-Bites
• ½ cup flour
• 1/3 cup brown sugar, packed
• ½ teaspoon cinnamon
• 6 tablespoons cold margarine
• 1 can (21 ounces) apple pie filling
• 1 can (8 ounces) pineapple tidbits
• ½ cup maraschino cherries, halved
• stemmed cherries and pineapple slices for garnish

Instructions:

1. In electric mix bowl combine Dyno-Bites, flour, brown sugar, and cinnamon.
2. Cut in margarine with mixer beaters until crumbly. Set aside.
3. Combine pie filling, pineapple, and cherries and scrape into baking dish.
4. Spoon Dino-Bite crumbs on top.
5. Bake at 350 degrees in a 9X9-inch baking dish for 20-25 minutes or until filling starts to bubble.
6. Remove from oven and garnish.
7. Best served warm with vanilla ice cream.

Makes six servings

]]> http://www.malt-o-meal.com/feeds/2009/10/01/tutti-fruity-dyno-bites-crunch/feed/ 1 http://www.malt-o-meal.com/feeds/2009/09/30/millon-bowls-to-fight-hunger-in-north-carolina/ http://www.malt-o-meal.com/feeds/2009/09/30/millon-bowls-to-fight-hunger-in-north-carolina/#comments Wed, 30 Sep 2009 15:07:15 +0000 Team Malt-O-Meal http://www.malt-o-meal.com/feeds/?p=3030 FOR IMMEDIATE RELEASE

MALT-O-MEAL SERVES UP MILLION BOWLS PROGRAM

TO BENEFIT N.C. FOOD ASSISTANCE PROGRAMS

Company announces immediate donation of one million bowls of cereal,

calls for N.C. consumers to match gift through purchase

ASHEBORO, N.C.-September 29, 2009-To celebrate the grand opening of its state-of-the-art manufacturing facility in Asheboro, N.C., the Malt-O-Meal Company, the nation’s largest family owned cereal company, is sending out a call to North Carolinians to help combat hunger by participating in a new cereal donation program, Million Bowls®.

The company announced today at a grand opening ceremony that Malt-O-Meal is moving quickly to help urgent demand at North Carolina food banks by donating the first one million bowls. North Carolinians are now being challenged to step up to the bowl and match Malt-O-Meal’s donation by purchasing any variety of Malt-O-Meal cereal and registering their purchases online at www.MillionBowls.com to reach a donation goal of a second million servings of Malt-O-Meal cereals.
For every registered consumer purchase through the end of 2009, Malt-O-Meal will donate ten servings of cereal to North Carolina food banks. Hunger in North Carolina is a serious subject. Recent studies in North Carolina estimate 1.6 million people live in poverty, including more than 437,000 children and 117,300 seniors. Nearly one in every five children in North Carolina is categorized as either food insecure or hungry. Statewide demand for food assistance has increased 40 to 76 percent just in the last year. “Malt-O-Meal has a long-standing commitment to food banks,” says Chris Neugent, Malt-O-Meal President and CEO. “And to celebrate our newest plant opening in North Carolina, we’re honored to sponsor this program. Malt-O-Meal is in the business of feeding families, including those families that can’t afford to buy our cereals. And we look forward to sponsoring the Million Bowls program here annually to help our new neighbors here in North Carolina.” The new Asheboro facility created 133 jobs in the area, and is producing two brands of Malt-O-Meal ready-to-eat cereals, Malt-O-Meal® Frosted Mini Spooners® cereal and Malt-O-Meal® Frosted Flakes cereal. “Having a complete breakfast is the best way to begin each day. But obtaining enough high-quality cereal is always difficult for food shelves, and when we do have the inventory, our partner agencies go through it quickly,” says Clyde Fitzgerald, executive director, Second Harvest Food Bank of Northwest North Carolina. “Malt-O-Meal’s commitment to share its cereal production with the state’s food banks is a very significant benefit to those who need food assistance. The Million Bowls partnership between North Carolina consumers and Malt-O-Meal will go a long way to helping us eradicate our serious problem of hunger.” Consumers can visit the more than 1200 North Carolina retail locations providing in-store merchandising support for Million Bowls, including Bi-Lo, Bargain Town, Dollar General, Family Dollar, Galaxy, IGA, Ingles, Lowes Foods, MDI-supplied independent grocery stores, Nash Finch-supplied independent grocery stores, Piggly Wiggly, Rite Aid, Super Target,Wal-Mart, Maxway, Pope’s, Roses, Super Dollar, Super 10, and Treasure Mart. Consumers can also track daily progress toward the program’s donation goal of 2,000,000 servings at www.MillionBowls.com, by becoming a fan at www.facebook.com/MaltOMeal and by following the program on Twitter at www.twitter.com/MaltOMealCereal. North Carolina food banks partnering in the Million Bowls program are all affiliates of Feeding America, the largest charitable domestic hunger-relief organization in the United States. They include MANNA FoodBank, Asheville; Second Harvest Food Bank of Metrolina, Charlotte; Second Harvest Food Bank of Northwest North Carolina, Winston-Salem; Second Harvest Food Bank of Southeast North Carolina, Fayetteville; Inter-Faith Food Shuttle, Raleigh; Food Bank of Central & Eastern North Carolina, Raleigh; and Food Bank of the Albemarle, Elizabeth City. These food banks support feeding programs at local charitable agencies, and serve all 100 counties in North Carolina, providing food for an estimated 1,098,200 people annually. Founded in 1919, Minneapolis-based Malt-O-Meal Company produces over 25 different ready-to-eat cereals, three varieties of Malt-O-Meal Hot Wheat cereal, and a full line of oatmeal products. In addition to the company’s production facilities in Minnesota, Utah, Iowa, and now, North Carolina, Malt-O-Meal operates distribution centers in Minnesota, Missouri, Utah, Tennessee and Pennsylvania. For more information on the company, including where to buy Malt-O-Meal cereals and how to join Cereal Central (an online community featuring tips on how to save money), visit www.maltomeal.com, become a fan at www.facebook.com/MaltOMealFanPage or you can follow us on Twitter at www.twitter.com/MaltOMealCereal

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Ingredients:

• 3/4 cup Malt-O-Meal Cocoa Dyno Bites, crushed
• 1/4 cup chopped pecans
• 3 tablespoons butter, melted
• 4 oz. cream cheese, softened
• 1 – 10.5 oz can sweetened condensed milk
• 3/4 cup raspberries puree
• 1 cup frozen whip topping, thawed

Instructions:

1. Line 12-cup muffin pan with liners. Combine Malt-O-Meal Cocoa Dyno Bites, pecans and butter in a medium bowl and mix well. Press mixture into muffin pan. Press with a spoon to firm bottom.
2. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup raspberries, mix until well blended. Fold in whip topping.
3. Spoon raspberry mixture evenly onto crust. Freeze for at least 5 hours. When ready to serve, remove liners and drizzle with remaining puree.

Ingredients

• ½ C peanut butter
• ½ C Malt-O-Meal Cocoa Dino Bites
• ¼ C powdered sugar
• 12 strawberries (8 sliced)
• 4 snack pack chocolate pudding
• 1 C yellow cake, crumbled

Instructions

Step 1 In a bowl, mix the powdered sugar, cereal and peanut butter then divide into fourths.

Step 2 In a parfait glass, put ½ of one part of the divided peanut butter mixture.

Step 3 Then top with the crumbled cake.

Step 4 Next add ½ of one of the pudding cups.

Step 5 Layer sliced strawberries on top.

Step 6 Repeat steps 2 through 4

Step 7 Place a whole strawberry on top each parfait.

Makes 4 parfaits

Ingredients

• 10 oz frozen mixed berries
• 1/4 cup sugar
• 3 teaspoons cornstarch

Crisp topping:

• 2/3 cup flour
• 1/2 cup sugar
• 1-1/2 cup Malt-O-Meal Honey & Oat Blenders with Almonds cereal, crushed
• 5 tablespoons butter, cubed and chilled

Instructions

1.     Preheat oven to 350 degrees.

2.     Mix frozen berries, sugar and cornstarch in a bowl.

3.     Divide mixture evenly between 4 – 8 oz. ramekins.

4.     Mix flour, sugar and cereal; work in butter with hands until crumbly.

5.     Divide crisp topping evenly among the 4 ramekins.

6.     Place ramekins on cookie sheet and bake for 30 to 35 minutes.

Ingredients

• 4 pieces chicken breast, bone in with skin on
• 6 cups Malt-O-Meal Colossal Crunch cereal, lightly crushed
• 3 tablespoons vegetable oil
• 1 small onion, diced
• 1 stalk celery, diced
• 3 links chicken sausage, apple/maple flavored
• 1/2 teaspoon hot red pepper flakes
• 1/2 large apple, peeled and finely chopped
• 1 cup fresh bread cubes or pieces
• 1 teaspoon poultry seasoning
• 1 teaspoon sage
• 1 cup chicken stock
• 2 tablespoons maple syrup
• 2 tablespoons melted butter
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees. Wash chicken breasts and pat dry. Season lightly with salt and pepper. Set aside.
2. Sauté onion and celery in oil in a skillet until tender and clear.
3. Remove casings from sausage and crumble into skillet. Sauté until lightly browned. Stir in pepper flakes.
4. Place crushed Malt-O-Meal colossal crunch cereal in bowl and toss with sausage mixture, chopped apple, bread cubes, poultry seasoning and sage.
5. Sprinkle stock over stuffing mixture and toss.
6. Make a pocket underneath the chicken skin and stuff with stuffing mixture. Repeat for each chicken breast.
7. Place remaining stuffing in bottom of baking dish. Place chicken on top. Combine syrup and melted butter and brush top of chicken. Season with additional salt and pepper.
8. Bake for 30 minutes covered. Remove cover and bake chicken until golden and internal temperature reaches 165 degrees.

Ingredients

• 6 cup Malt-O-Meal Honey & Oat Blenders
• 1/2 cup powdered dry milk
• 1/3 cup wheat germ
• 1/2 cup coconut flakes
• 3/4 cup dried blueberries
• 2 tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 1/3 cup honey
• 2 teaspoon vanilla
• 2 eggs, lightly beaten

Instructions

1. Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil, coat with non-stick spray and set aside.
2. In a large bowl, stir together the Malt-O-Meal Honey & Oat Blenders cereal, powdered dry milk, wheat germ, coconut flakes and dried blueberries. In a smaller microwave safe bowl, melt butter. Stir in the brown sugar and honey; mix well. Now add the vanilla and eggs. Pour all over the cereal mixture. Toss and coat well.
3. Evenly distribute in the prepared baking dish. Use a greased spatula to press down on the cereal mixture.
4. Bake on the middle rack for 25 to 30 minutes or until lightly golden.
5. Cool completely. Lift the bars out by the foil. Cut.

Make it with Malt-O-Meal Recipe Contest Winner Danielle Gordanier of St. Paul entered this 1^st Place WINNER in the 2009 Minnesota State Fair!

Ingredients

• 1 cup chopped dates
• 2/3 cup honey
• 3/4 cup brown sugar
• 1 cup chunky almond butter
• 1/4 cup orange juice
• 1 cup dried cherries
• 1/2 cup golden raisins
• 1 cup mixed fruit bits
• 1/2 cup pepitas
• 1 tsp cinnamon
• 7 cups Malt-O-Meal Honey & Oat Blenders with Almonds

Instructions

Combine dates, honey, brown sugar, almond butter, and orange juice. Add cherries, raisins, dried fruit bits, pepitas, and cinnamon. Stir to combine. Fold in cereal. Press into a lightly oiled 9×13” pan. Sprinkle with flaxseed. Cut into squares. Wrap in foil and save for your next nature hike or trail run. Can be frozen for up to a month.

Ingredients

• Cooking-spray or butter, to grease 10-inch tart pan
• 1/2 a fresh pineapple
• 1 tablespoon sugar
• 1-1/2 tablespoon butter, melted
• 1-1/2 cup marshmallows
• 3 cups Malt-O-Meal Honey & Oat Blenders Cereal
• 1 – 8 oz. package cream cheese, softened
• 1/2 teaspoon ground ginger
• 1/2 cup powdered sugar
• 1 – 8 oz. tub extra creamy cool whip, thawed
• 3 to 4 kiwi fruit
• 1 small jar maraschino cherries

Instructions

Spray 10-inch tart pan with butter flavored non-fat cooking spray or spread with butter. Slice pineapple into 14-inch rings. Place in small bowl and add 1 tablespoon sugar. Turn to coat and let sit for roughly 5 minutes. Grill pineapple on grill pan, or sauté in medium-hot pan just until brown strips appear. Set in refrigerator to cool. This can be done ahead of time.

For the crust, combine melted butter and marshmallows and melt together either in a heavy saucepan on a stove-top over medium heat or in a microwave on high in 15 second intervals and stirring in between. Add Malt-O-Meal Honey & Oat Blenders cereal to melted marshmallow mixture. Press cereal mixture into tart pan bottom and up sides to make a crust. If too sticky, butter a small rounded-bottom glass bowl and press in with the glass.

For the filling, combine the softened cream cheese, ginger and powdered sugar. Beat on medium with hand or stand mixer for 2 minutes. Mix in thawed cool whip just until blended together. Spread over the crust.

For topping, peel and slice kiwi and remove the stems from the cherries. Place grilled pineapple, kiwi slices and cherries in a pattern of your choice over the filling. Chill until firm. No baking required.

Parfaits:

• 2 cups Malt-O-Meal Cinnamon Toasters
• 1 package Jello-O cheese cake cook & serve pudding
• 4 – 4 oz. cans peaches, diced
• Maple syrup

Munch Mix:

• 1/4 cup butter
• 1/4 cup brown sugar
• 1 teaspoon ground ginger
• 4 cups Malt-O-Meal Frosted Mini Spooners
• 1 cup cocktail peanuts
• 1 cup dried cherries

For the partfaits:

Crush Malt-O-Meal cinnamon toasters cereal fine and set aside. Prepare pudding. Stir pudding mix into 2 cups milk in medium saucepan. Bring to full boil on medium heat, stirring constantly. Remove from heat and let pudding cool. Spoon 3/4 cup chopped drained diced peaches into each of the 4 parfait glasses. Top each with 4 tablespoons of Malt-O-Meal cinnamon toasters cereal, 4 tablespoons cheese cake pudding and 1 teaspoon maple syrup. Repeat the layering. Makes 4 servings.

For the munch mix:

preheat oven to 350 degrees. Place butter and sugar in large microwavable bowl. Microwave on High for 1 to 2 minutes or until butter is completely melted with stirred. Add ginger; mix well. Add Malt-O-Meal frosted mini spooners cereal; toss lightly. Spread in a single layer in greased 15×10x1-inch baking pan. Bake for 15 minutes. Remove pan from oven and stir in peanuts. Return to oven and continue baking for 10 minutes. Cool completely. Add dried cherries and toss lightly. Makes 18 servings, 1/3 cup each.

Total prep time: 25 minutes