Fancheon Resler is a long-time state fair recipes contest competitor and a local baking and cooking legend in her Indiana hometown of Bluffton. She got her inspiration for this year’s winning recipe, Chocolate Raspberry Pizza, from a chocolate fountain and Malt-O-Meal® Cocoa Dyno-Bites® Cereal.

Fancheon is a retired English teacher who enjoys yoga and master gardening. Her love of baking seems to run in the family, since this year’s second place winner, Kenda Friend, is Fancheon’s daughter!

Kenda tells us she learned everything she knows ab out the kitchen from her mother. “I love competing with my mom,” she says. “It makes the contest that much more fun!” They keep their creations a secret from each other. When Fancheon learned of her daughter’s Peanutty Cocoa Dyno-Bites® Crispy Log, she thought it would win.

Our third place winner at the Indiana State Fair, Mary Margaret Jones, offers a savory take on cereal recipes with her Touch of Greece Spinach Cheese Bites that incorporate Malt-O-Meal® Crispy Rice cereal.

Fancheon Resler, Kenda Friend and Mary Margaret Jones showcase their awarding winning creations

Indiana State Fair Winning Recipes:

Fancheon Resler, 1st place, 2010 Indiana State Fair

Chocolate-Raspberry Pizza

Crust:

4 cups mini marshmallows
3 tablespoons butter
1/2 cup milk chocolate chips
4 cups Malt-O-Meal Coco Dyno-Bites

Topping:

6 ounces premier white chocolate chips
1 pint fresh red raspberries
1 cup milk chocolate chips
1/2 cup Malt-O-Meal Coco Dyno-Bites
Chocolate mint sprigs for garnish

Directions:

In 2-quart glass measuring cup or bowl, combine marshmallows, butter and chocolate chips. Microwave on HIGH for 1 minute. Stir until smooth. Add Coco Dyno-Bites® and combine well. Scrape out onto greased 12-inch serving tray or pizza pan; with buttered fingers, spread evenly and press for crust.

Melt white chips 30 seconds at a time until melted; stir until smooth and spread over chocolate crust. Arrange raspberries over chocolate. Melt milk chocolate chips in microwave as for white chips; drizzle over raspberries. While chocolate is still soft, sprinkle with Coco Dyno-Bites®. Refrigerate for 15 minutes before cutting into slices to serve. Refrigerate leftovers. Yields: 16 servings.

Kenda Friend, 2nd Place, Indiana State Fair
Peanutty Cocoa Dyno-Bites® Crispy Log

Ingredients:

1 (10 oz.) package marshmallows
1/4 cup butter
1 2/3 cups peanut butter baking chips (typically 1 10 ounce bag)
6 cups Malt-O-Meal® Cocoa Dyno-Bites® cereal
1 12-oz container of chocolate frosting

Directions:

Line 15x10x1 inch baking pan with foil; grease lightly. In large saucepan over medium heat, melt marshmallows, margarine and peanut butter chips, stirring constantly until mixture is smooth. Remove from heat and add cereal, stir until evenly coated. Press mixture evenly into greased foil lined pan. Spread frosting over cereal mixture to within 1 inch of edges.

Starting with longest side, roll up jelly roll fashion, peeling foil away from cereal mixture. Wrap roll in foil and store in refrigerator, seam side down for 1 hour or until firm.  Cut into 1/2 inch slices to serve.

Makes approximately 15 slices.

Mary Margaret Jones, 3rd Place, Indiana State Fair
Touch of Greece Spinach Cheese Bites

Ingredients:

1 Cup Malt-O-Meal® Crispy Rice cereal
1/2 cup cream of mushroom soup
1 (9 oz.) package of frozen spinach, thawed and well drained
1/3 cup pitted kalamata olives
3 eggs
1 cup pepper jack cheese, grated
1 green onion, chopped
1/4 cup chopped red pepper

Directions:
Combine all ingredients in large mixing bowl. Pour mixture into nonstick mini-muffin tin cups that have been sprayed with no-stick cooking spray. Bake at 350 degrees for about 25 minutes or until set and starting to brown.

At the Wisconsin State Fair, Susan Nekich of Milwaukee was our blue ribbon winner! She creatively made pork tenderloin medallions encrusted in Malt-O-Meal® Cinnamon Toasters® cereal! She served them over a sweet potato bake and a granola-like layer, both of which also featured Cinnamon Toasters. Susan is a 56-year-old medical assistant who recently took up running and who will soon run her first 5k race!

Meanwhile, Rebekah Radewahn’s Mocha & Coconut Cream Tart took second place honors, combining Malt-O-Meal® Cocoa Dyno-Bites® with coconut filling and a delicious whipped cream topping.

Beth Campbell came in third with a decadent chocolaty treat, also made with Malt-O-Meal® Cocoa Dyno-Bites® and including raspberry cream filling.

Susan Nekich, Rebekah Radewahn and Beth Campbell pose with their winning creations.

Wisconsin State Fair Winning Recipes:

Susan Nekich of Milwaukee, 1st place, 2010 Wisconsin State Fair

Tropical Cinnamon Toasters® Sweet Potato Bake with Crusted Pork Medallions

Ingredients:

Cinnamon Toasters “Granola”:
2 cups coarsely crumbled Malt-O-Meal Cinnamon Toasters® cereal
1/2 cups melted butter
1/2 cups chopped pecans
1/2 cups shredded coconut

Sweet Potato Bake:
4 sweet potatoes
2 ripe bananas, skins on
1/4 cup maple syrup
3/4 cup butter, divided
2 tsp ground cinnamon
2 tsp pumpkin pie spice
1/2 tsp salt
2-3 cups Malt-O-Meal Cinnamon Toasters® cereal
1 small can crushed pineapple with juice

Pork Medallions:
1 1/2 cups crushed Malt-O-Meal Cinnamon Toasters® Cereal
1/4 cup flour
1/4 cup dry bread crumbs
1/2 tsp cinnamon
1 tsp salt
1/8 tsp pepper
1/2 tsp dry sage
2 eggs, beaten
1 pork tenderloin
2 Tbsp cooking oil

Combine all “granola” ingredients.  Spread on parchment lined baking pan. Bake @ 350 for 10-15 min. until crispy; set aside. Pierce sweet potatoes with fork and bake at 350 F until tender. Roast bananas with skins on for the last 15 minutes. When cool enough to handle, peel the potatoes and bananas. Mash (or puree) to desired consistency.  Add syrup and 1/2 cup butter to mixture. Add cinnamon, pie spice and salt. Spread half of mixture into a casserole dish sprayed with cooking oil. Sprinkle half of granola mixture over potatoes. Spoon rest of sweet potato mixture over granola. Top with remaining granola mixture; set aside. For “Pork Medallions,” combine all dry ingredient. Dip tenderloin in egg then dredge in dry ingredients. Brown over high heat in oil on all sides. Transfer to shallow baking pan and bake at 350 F until internal temperature is 155 to 160°. Let rest.  Cut into medallions and serve on top of sweet potato bake.

Rebekah Radewahn, Wauwatosa, WI. 2rd Place, Wisconsin State Fair

Mocha and Coconut Cream Tart

Ingredients:

Crust:
1 cup finely crushed Malt-O-Meal® Cocoa Dino-Bites® cereal
1/2 cup sweetened shredded coconut, toasted
6 tbs. chilled unsalted butter, cut into 1/2” pieces
3/4 tsp instant coffee crystals

Filling:
1/4 cup sugar
5 tbs. instant coffee crystals
2 tbs. cornstarch
1/2 cup plus 2 tbs. whipping cream
6 tbs. cream of coconut
4 large egg yolks

Topping:
3/4 cup chilled whipping cream
1/4 cup cream of coconut
2 tbs. powdered sugar
Sweetened shredded coconut, toasted

Directions:

For crust:
Preheat oven to 350 degrees.  Combine all crust ingredients in a food processor. Process until moist clumps form.  Press dough into the bottom and up sides of a 9” diameter tart pan with a removable bottom. Freeze crust until firm, about 10 minutes.  Place crust on a baking sheet.  Bake crust for about 20 minutes, or until set.  Cool completely.

Meanwhile, for the filling:
Whisk sugar, coffee crystals and corn starch together until no corn starch lumps remain.  Gradually whisk in cream, then cream of coconut (coffee crystals will not dissolve completely). Mix in egg yolks.  Whisk over a medium heat until mixture thickens and boils, about 8 minutes. Cool in pan, whisk occasionally. Spread filling into prepared crust. Chill until cold, about 2 hours.  Recipe can be made up to this point and refrigerated for 1 day.

For topping:
Beat whipping cream, cream of coconut and powdered sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted with a medium star tip. Pipe decoratively over filling. Sprinkle with toasted coconut. Refrigerate until cold, about 1 hour.

Beth Campbell, Belleville, WI 3rd Place, Wisconsin State Fair 2010

Mom’s Chocolate Raspberry Dream

Ingredients:
2 1/2 cups Malt-O-Meal® Cocoa Dyno-Bites®, crushed
2 tbs. sugar
6 tbs. butter, melted
2 cup (12 oz) Semisweet Chocolate Chips
6 egg yolks
1 3/4 cups whipping cream
1 tsp raspberry extract

Chocolate butter cream frosting:
1/2 cup butter, softened
3 cups powdered sugar
3 tbs. baking cocoa
3-4 tbs. milk
1 tsp raspberry extract

Directions:
In a small bowl, combine crushed Cocoa Dyno-Bites® and sugar; stir in butter.  Press onto the bottom and 1 1/2 inches up the sides of a greased 9” spring form pan. Bake at 350 degrees for 10 minutes.  Cool on a wire rack.

In a microwave or heavy saucepan, melt chocolate: stir until smooth. Cool. In a mixing bowl, combine egg yolk, cream and raspberry extract: beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.

Place pan on a baking sheet.  Bake at 350 degrees for 40-45 minutes or until crust is almost set. Cool on a wire rack for ten minutes. Carefully run a knife around the edge of the pan to loosen: Cool 1 hour longer. Refrigerate overnight.

For frosting:
In a mixing bowl, cream butter.  Combine confectioner’s sugar, cocoa and raspberry extract: Add to butter  with enough milk to achieve frosting consistency. Pipe into center of dessert. Refrigerate leftovers.

Makes 12-16 servings

An elaborate dish took first place in the Make it with Malt-O-Meal® recipe contest at the Ohio State Fair. The winner, Lisa Alessandro, combined ground beef and pork with crushed Blueberry MuffinTops® cereal, along with dried blueberries, water chestnuts, and spices to create Sweet and Sour Meatballs. She topped this with a sauce made from blueberry-pomegranate and pineapple juices, and served the meatballs over coconut rice. Wow! The judges were very impressed with Lisa’s creativity and their taste buds agreed!

When not cooking or winning recipe contests, Lisa is an office manager at a food service company. She enjoys horse racing, gardening and reading, not to mention watching the Food Network™!

Taking home the red ribbon for second place was Vicky Victor who made Mini Muffin Cakes with Tootie Fruities®.  These tasty morsels are topped with a sweet lemony glaze for an award winning finish.

Coming in third was a kid-friendly creation from Catherine Blackwood who made Malt-O-Meal® Lollipops.  This recipe calls for any of Malt-O-Meal’s 25 delicious cereal varieties so it can be personalized for your family’s favorites!

Lisa Alessandro takes top honors at the Ohio State Fair with her Blueberry MuffinTops® Sweet and Sour Meatballs with Coconut Rice.

Ohio State Fair Winning Recipes:

Lisa Alessandro of Groveport, Ohio: 1st Place 2010 Ohio State Fair

Blueberry Muffin Tops® Sweet n’ Sour Meatballs with Coconut Rice

1 lb ground beef
1/2 lb ground pork
2/3 cup Blueberry Muffin Top Cereal, crushed into crumbs
2 Tbsp. Lemon Rosemary Crusting
1 can sliced water chestnuts, chopped
1/2 cup dried blueberries, chopped
2 large green onions, white part and some green, minced
4 tsp. beef bouillon granules
2 eggs slightly beaten
2 Tbsp. Worcestershire sauce
2 Tbsp. vegetable oil
1 green bell pepper, sliced
1 small can pineapple tidbits (reserve 1/4 cup juice for sauce)

Sauce:
1 cup water
1/2 cup blueberry pomegranate juice
1/3 cup lemon juice
1/4 cup pineapple juice (from tidbits)
1/3 cup packed brown sugar
1/4 cup ketchup
2 Tbsp. cornstarch
1/4 tsp. salt
2 1/2 Tbsp. water

In large bowl, combine ground beef, pork, water chestnuts, blueberries, green onion, cereal, lemon rosemary crusting, and beef bouillon and mix lightly. Combine eggs and Worcestershire sauce and lightly beat together; add to meat mixture. Form into 1 1/2-inch meat balls. Heat vegetable oil in large skillet and brown meatballs in batches. Remove from heat and keep warm. Drain excess oil from pan and add first 6 sauce ingredients and bring to a boil. Mix cornstarch and salt in small bowl with water and add to sauce. Return to boil and let thicken slightly. Add meatballs back to skillet with sliced green pepper and pineapple bits. Let simmer, stirring occasionally for 10 minutes. Serve dish with coconut rice.

Coconut Rice:
1 Tbsp. butter
1 tsp. ginger power
1 cup light coconut milk
1 cup water
½ tsp. salt
1 cup jasmine rice, rinsed
¼ cup unsweetened grated coconut

Add butter, ginger, coconut milk, water, salt and rice to a medium sauce pan. Bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 15 minutes. Let rice stand covered, in the pot, off heat for 10 minutes. Add unsweetened coconut, incorporating it as you fluff rice with fork. Serve with meatballs.

Vicky Victor of London, Ohio: 2nd Place Ohio State Fair, 2010

Tootie Fruities Mini Muffin Cakes

Ingredients:
2/3 cup all purpose flour
1/3 cup finely crushed Tootie Fruities Cereal
1 1/2 cups granulated sugar
2 Tbsp. grated lemon zest
2 large eggs
1/4 cup extra virgin olive oil
2/3 cup whole milk
1/2 tsp. baking powder
1/2 tsp. salt

Icing:
1 cup confectioners sugar
2 1/2 Tbsp lemon juice

Directions:

Pulse the granulated sugar and lemon zest in a blender. Combine one egg at a time, then gradually pour in olive oil and milk. Pulse until emulsified into a thin batter, about 30 seconds. Whisk one cup of flour, the baking powder, salt, in a small bowl.  Add to blender in 2 batches, pulse lightly until blended. Scrape down the sides if needed. Lightly dust and oil pan with crushed cereal and shake off excess. Pour into a 12 cup mini cake pan. Bake at 350 degrees  for 22-25 minutes,  test, take out of the oven and cool for ten minutes. Bake the second batch. Cool.
Whisk confectioner’s sugar and lemon juice until smooth. Drizzle icing over cakes.

Makes 24

Catherine L Blackwood of Columbus Franklin, Ohio: 3rd Place, Ohio State Fair 2010

Malt-O-Meal® Lollipops

Ingredients:
1 bag (16 oz) large marshmallows (about 24)
1/4cup butter or margarine
1 bag (16oz) Malt-O-Meal® cereal of your choice

Creamy vanilla glaze:
1 cup powdered sugar
1/2 tsp. vanilla
1 Tbsp. water or 1 to 2 Tbsp. milk

-Or-

Chocolate Dip:
11 oz package Chocolate Chips, melted

Decorate as desired: Gumdrops, M & M’s, Sprinkles.

Directions:

Butter 15x10x1 inch pan. In large microwavable bowl, microwave marshmallows and butter on high for 2 to 3 minutes, stirring every minute, until mixture is smooth. Stir in cereal. Using a buttered back of spoons or hands, press mixture firmly into pan. Cool 2 to 3 hours before cutting into shapes. Meanwhile, in a small bowl, mix all glaze ingredients with spoon until smooth and spreadable. Cut into shapes with 2 1/2 to 3 inch cookie cutters that have been lightly sprayed with cooking spray. Insert a wooden stick about 1 inch into bottom of each shape.  Reshape cutouts as needed. Decorate with glaze and other items such as gumdrops etc. or dip in melted chocolate.

Makes 24

On July 14, the 2010 “Make It With Malt-O-Meal” contest season continued at the California State Fair in Sacramento.

Frances (Frankie) Raymond won first place with her Raw Apple Treats.  Frankie tells us her unique take on baked apple muffins was a winner because of the soft sweet texture of the sweet, cinnamon apple and tasty oat cereal combo.

As a bonus, she adds, “They are so easy to make!” The recipe was inspired by a favorite apple cake recipe, and the wholesome goodness of Malt-O-Meal® Honey & Oat Blenders®.  Click here to watch Frankie on Sacramento & Co, on News10!

The second place winner, Kim Reiner, was a first-time contest participant and took home the red ribbon for her innovative Marshmallow & Jell-O® cereal bars.  Coming in third was Gay Ritner with a creative combination of two Malt-O-Meal® favorites, resulting in a chocolatey cinnamon treat that kids are sure to love!

Frances "Frankie" Raymond of Clarksburg with her winning "Raw Apple Treats"

California State Fair Winning Recipes:

Frances Raymond of Clarksburg, 1st place, 2010 California State Fair

“Raw Apple Treats”

Ingredients:

4 cups chopped raw Granny Smith apples
2 eggs
2 cups sugar
1/2 cup vegetable oil
3 cups Malt-O-Meal® Honey & Oat Blenders®
2 cups flour
2 tsp cinnamon
1 tsp salt
1 cup chopped toasted walnuts

Directions:

In a large bowl, mix together apples, eggs, sugar and vegetable oil. Set aside. Place cereal in a plastic bag and slightly crush with rolling pin. In a second bowl, mix 2 cups of cereal crumbs, flour, cinnamon, salt, and chopped walnuts. Add the dry mixture to the apple mixture and stir until well combined. Line muffin pans with papers. Fill each paper about 2/3 full. Sprinkle last 1 cup of cereal crumbs over top of treats. Bake at 350 degrees F for about 30-35 minutes or until done. Remove from oven and cool 5 minutes then remove from pan and cool on wire rack before serving. Makes 18-24 treats.

Kim Reiner, 2nd place, 2010 California State Fair

Marshmallow & Jello-O® Cereal Bars

Ingredients:

6 cups Malt-O-Meal® Honey & Oat Blenders®
3 cups puffed marshmallow cream
1 8-oz package of cream cheese
6 Tbs granulated sugar
1 large box of strawberry Jell-O®

Directions:

In a large bowl or loaf pan, mix the Jell-O® with 2 cups boiling water and one cup cold water. Set in fridge to chill slightly while preparing rest of dessert. In a large bowl, mix the cereal and marshmallow cream until well blended. Press into a greased 9”x13” pan. In a medium bowl, with mixer on medium speed, beat softened cream cheese and sugar until sugar is dissolved. Spread evenly over the cereal mixture. Be sure to spread to the very edges creating a seal of sorts so that the Jell-O® does not run down and get the cereal pieces soggy. Carefully pour chilled. though not set up, Jell-O® over cream cheese layer. Cover and chill 2 hours or until Jell-O® sets up.  Cut and serve.  Keep refrigerated. Makes 24 bars.

Gay Ritner, 3rd place, 2010 California State Fair

Cinnamon Toasters® Coco Roos® Bars

Ingredients:

Bottom layer:

2 cups Malt-O-Meal® Coco Roos® crumbed fine in blender, 1 cube unsalted butter melted.

Top layer:

1 cube unsalted butter softened
1/2 cup packed brown sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3 cups Malt-O-Meal® Cinnamon Toasters®, crushed to 2 cups
2 tsp cinnamon

Directions:

Preheat oven to 350 F.

Use 13” x 9” baking pan.

Bottom layer:
Mix the 2 cups of ground Coco Roos® with the cube of melted butter. Press evenly into bottom of pan. Bake for 15 minutes. Remove from oven and cool while preparing.

Top layer:
Beat butter, brown sugar, and sugar into a bowl. Add egg and vanilla and beat well. Combine flour, baking powder and baking soda in separate bowl and mix. Add to mix the 2 cups of crushed Cinnamon Toasters® and 2 tsp cinnamon. Combine the butter mixture with the dry mixture stirring thoroughly.  Press evenly on to the baked bottom layer. Bake 15-20 minutes. Cool. Cut into bars or squares. Makes 20-24 bars.

You’re smart; you purchase Malt-O-Meal® cereals that come in bags, not brands that come in bags inside boxes.  Now, prove just how clever you can be by entering the Bag The Box^TM Video Contest for a chance to win an electric bike, an iPad and other cool prizes.

Click here for official contest rules.

Looking for cinematic inspiration? Check out these video webisodes. A truly odd couple exchanges quirky dialogue and will inspire you to submit your own video for a chance to win!

Stay sensible, cereal shoppers: buy a bag of the great tasting Malt-O-Meal® cereal. They taste great; are kind to the budget, are offered with 75% less packaging* than boxed cereal brands, not to mention fun!

Watch this quirky duo make sense out of cereal packaging!

*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.

Malt-O-Meal announces the official launch of www.bagthebox.com. The new Web site provides a fun way to challenge and inspire consumer thought surrounding excess food packaging and what “75% Less Packaging*. 100% Smarter.” means for the environment.

Site visitors are encouraged to learn more and participate in activities at a number of interactive areas on the site. Visitors are also asked to share their thoughts on the topic of reducing the amount of consumer packaging waste. The goal of the site is to urge consumers to make more conscious choices when purchasing products that will help reduce packaging waste at home. There is a video contest that prompts entrants to address the “75% Less Packaging*. 100% Smarter.” contest theme. Entrants must be members of the Malt-O-Meal Facebook Community to enter the video contest.

A humorous, animated short makes its debut on the new www.bagthebox.com web site featuring an “odd couple” discussing the topic of excessive consumer packaging. Visitors are encouraged to comment and share their insights in the area provided on the new site.
 The Let’s Talk page of the new website addresses what is being said by consumers regarding the topic of consumer packaging waste, as well as feature a live feed of comments surrounding this, and other topics coming directly from members of the Malt-O-Meal Facebook Community. You can join the Malt-O-Meal Facebook Community by visiting: www.facebook.com/MaltOMealFanPage.

*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.

The 2010 “Make It With Malt-O-Meal®” state fair recipe contest kicked off in sunny San Diego on Saturday, June 19.  Top honors went to long time “contester” Alberta Dunbar, for her “Fruit Medley Squares.”

Alberta, age 83, is legendary at the fair for her winning recipes and collection of blue ribbons.  Alberta featured Malt-O-Meal Honey Graham Squares® in her creation as the crust, then added five different varieties of dried fruits in her filling, plus nuts, chocolate and sweetened condensed milk.

“Alberta’s creation was a great combination of fruits and honey flavor from the cereal,” said a judge. “Marvelous!”

The runner-up was Michelle (“Shelly”) Vicari, who is fairly new to competing. Her entry was described as “the perfect appetizer” by one judge. Shelly’s savory dish answered the question, “Does Malt-O-Meal Golden Puffs® and garlic go together?” Yes they do, with her “Golden Croquettes!”

Coming in third place was Linda Greeson with her delicious creation, “Pineapple Spooners Bars” which features Malt-O-Meal top-seller, Frosted Mini Spooners®.

Check out the winning recipes below and let us know what you think!

San Diego Winning Recipes:

Alberta Dunbar, San Diego, CA, 2010 First Place Winner

“Honey Grahams Fruit Medley Squares”

Ingredients:

½ cup plus 2 tablespoons butter
2 cups Malt-O-Meal Honey Grahams, dry cereal crumbs
2 cups packed coconut
1/2 cup each pineapple, mango, strawberries (dried and chopped small)
1/2 cup dried blueberries, whole
1/2 cup dried Craisins®, whole
1 cup white chocolate chips
1-1/2 cups unsalted diced macadamia nuts
1 (14 ounce) can sweetened condensed milk

Directions:

Preheat oven to 350 degrees. Line a 9×13-inch pan with foil overlapping ends and sides. Place butter in pan and melt. Spread Malt-O-Meal Honey Graham crumbs over butter evenly to form crust. Scatter coconut evenly over crumbs and pat down. Combine all fruit and white chips in medium bowl, mix well with a spoon. Scatter evenly over coconut. Sprinkle diced nuts over fruit. Drizzle condensed milk evenly over all. Bake at 350 degrees for 25 to 30 minutes. Cool in pan on rack. Remove from pan with foil overlaps. Cut into squares. Yields: 24 to 36 squares

Michelle Vicari, San Diego, CA, 2010 2nd Place Winner

“Shelly’s Golden Croquettes”

Ingredients:

6 cups Malt-O-Meal Golden Puffs cereal
1 1/2 tsp garlic powder
1 1/2 tsp oregano
1 (16oz) package frozen broccoli
1 yellow onion, diced
3 eggs
8 oz. colby jack cheese, shredded
12 oz ham, diced
1/4 tsp black pepper
dash of salt
4 cups oil for frying

Honey Mustard Dipping Sauce:
3 oz Greek yogurt (or sour cream)
2 tbsp mayonnaise
2 tbsp honey mustard

Directions:

Process Malt-O Meal Golden Puffs cereal, garlic, and oregano in a food processor until fine. Set aside. Steam broccoli, process in food processor until finely chopped.  Sauté onion until golden. Add broccoli, mix until combined. Cool. Mix all ingredients together (hold 4 cups of cereal back). Refrigerate for 1 hour. Heat 4 cups of oil in a fryer or deep pan to 350 F. Set up a shallow pan with cereal mixture. Scoop meatball size portions of mixture and roll in cereal mixture coating it well. Place in fry basket. Fry for 4 minutes or until golden brown. Remove and place on paper towel lined plate to absorb any excess oil.

Makes about 30 croquettes.

Serve Hot with Honey Mustard Dipping Sauce.

Linda Greeson, San Diego, CA, 2010 3rd Place Winner

“Pineapple Spooners Bars”

Ingredients:

6 cups Malt-O-Meal Frosted Mini Spooners, crushed
1 1/2 cups butter, melted
1 1/2 cup dark brown sugar, melted
2 cups crushed pineapple, drained well
1/2 tsp salt
1/2 cup flaked coconut

Directions:

Thoroughly mix crushed cereal, 3/4 cup butter, and 1/2 cup dark brown sugar together in a 13” x 9” baking dish. Press into dish for bottom crust. Bake at 350 degrees for 8-10 minutes. Remove from oven.

Thoroughly mix crushed pineapple, 1 cup dark brown sugar, 3/4 cup butter, and 1/2 tsp salt together in a bowl. Spread evenly over crust. Bake at 350 degrees for 25 minutes. Remove from oven.

Sprinkle with 1/2 cup flaked coconut. Return to oven for 8-10 minutes until coconut begins to brown. Remove from oven. Cool 20 minutes and carefully cut into bars.  Remove from pan to serving dish.

Makes 20-24 bars.

This summer, the Make It with Malt-O-Meal® state fair recipe contest is sweeping the nation, featured at 25 fairs around the country.

How would you like to be the next top cereal chef? Enter your favorite recipe that includes any Malt-O-Meal® cereal as an ingredient and it will be published in our exclusive online recipe hub!  Previous participants’ recipes will be featured on posters at this year’s fairs. Enter your culinary creation and maybe yours will be our next blue-ribbon winner!

You’ll also have the chance to win gift packages valued at more that $175.  All winners take home ribbons, certificates and aprons.

Click here for more information, including a full list of participating fairs and contact information on how to enter.

John Gappa, Chief Financial Officer, recently returned from a relief trip to Haiti.  Gappa is also chairman of the board of the American Refugee Committee, whose “transitional shelters” project has become key to rebuilding Haiti in the wake of earthquake devastation.

Gappa chronicles not only his experience, but also the critical work of American Refugee Committee and the undying hope that lives on in Haiti in an Op/Ed article in the Minneapolis Star Tribune. To read more, click here.

John Gappa surveys a landscape of temporary refugee housing in Haiti.

Tune in to Food Network’s “Unwrapped” Monday April 12 at 9PM Eastern time for an exclusive, behind-the-scenes glimpse of how the new Chocolatey Frosted Mini-Spooners(TM) cereal is made! On Monday’s episode of “Unwrapped” host Marc Summers will explore the world of 21st Century chocolate, including our newly introduced Chocolatey Frosted Mini-Spooners cereal.

Chocolatey Frosted Mini-Spooners cereal is based on our best selling Frosted Mini Spooners(R) cereal. How to describe Chocolatey Frosted Mini-Spooners… Sensible? Check. Decadent? You bet. We combined whole grain and chocolate to give our beloved cereal a delectable makeover. It is no wonder the “Unwrapped” team was anxious to learn more about Chocolatey Frosted Mini-Spooners!

The episode airing Monday at 9PM Eastern will make a stop at our state of the art production facilities, giving you a behind the scenes tour you can’t find anywhere else. Make sure to check your local listings to find out when “Unwrapped” airs in your town, local listings may vary and we don’t want you to miss out!

Not to worry, if you do happen to miss Monday’s episode, you can check it out after the air date on the Food Network website.

For more information on our new chocolatey cereals, visit http://chocolatecereals.com/