State Fair “Make It with Malt-O-Meal” Recipe Contest Coming Up

Create your most tempting, most crowd-pleasing recipes in the Make It with Malt-O-Meal recipe contest, held at 25 of the top state and county fairs across the country.

Let your creativity in the kitchen run wild, from main dishes to snacks and desserts, all types of recipes are welcome. Use any kind of Malt-O-Meal cold cereal to develop a dish worthy of the coveted blue ribbon. The judges focus on: Taste (35%), Creativity (35%), and Convenience of the Recipe (30%).

This year’s winners receive gift packages valued up to $175. First place wins a $100 award. Second place wins $50. Third place wins $25 worth of free cereal.

Register through the fair and deliver your entry with a matching recipe for on-site winner selections. Feature any kind of Malt-O-Meal cold cereal in your recipe. Options include Apple Zings, Cinnamon Toasters, Crispy Rice, Frosted Flakes, Coco Roos, Tootie Fruities, or any other Malt-O-Meal cold cereal brand. Limit one entry per person.

For more recipe ideas, product information and a store locator, visit www.malt-o-meal.com. For contest details and complete entry guidelines, contact a host fair’s entry office directly: http://www.malt-o-meal.com/recipes/state-fair-recipes.php?id=4.

Malt-O-Meal is continuously looking for ways to make it easier for families across the country to buy our great tasting, high quality ready-to-eat cereals. We’re pleased to announce that Malt-O-Meal cereals are now available at Dollar General® stores nationwide.

Shoppers in Dollar General’s 8,300 stores will find a selection of Malt-O-Meal cereals that include Cinnamon Toasters®, Cocoa Dyno-Bites®, Golden Puffs®, Marshmallow Mateys®, Frosted Mini Spooners®, Frosted Flakes, Tootie Fruities®, Honey Nut Scooters®, Blueberry Muffin Tops®, and Honey & Oat Blenders®. Items may vary by store.

To find the Dollar General store nearest you, please use the store locator at www.dollargeneral.com

At Malt-O-Meal, we’re continually looking for ways to be better stewards of our natural resources and our environment. We look for ways to conserve energy, consume fewer natural resources, and leave less behind. And, we believe that everyone can make a difference by making small changes in their daily habits.

What are we doing?

➢    Our convenient re-sealable bags contribute significantly to a reduction in materials and disposable waste. Each year, there are about 2.5 billion cereal boxes sold in the United States. If even half of those boxes were bags, we’d save 90,000 tons of paperboard.* The energy saved could power over 11,000 homes for a year. It would eliminate 170 million gallons of waste water. By eliminating the exterior box, we’ve reduced the amount of packaging that consumers need to dispose of by 75%!**

➢    We’re working hard to reduce the resources we use to produce and package our cereal products. We have active programs to reduce energy and minimize water use at our Northfield, Minnesota plant. Since 1996, we have reduced the water used to make cereal by 41% and we’ve reduced our energy use by 10%. That adds up to millions of gallons of water and KWh of energy saved through conservation.

➢    We have many recycling programs throughout our company, and over 99% of the waste in our Northfield plant is recycled.

What can your family do?

• Use compact fluorescent light bulbs. They’re more energy efficient and last longer, so they’ll save you money in the long run.
• Check dishwasher settings. Choose “air dry” or “no heat dry” to save energy.
• Shorten your showers. Every minute in the shower uses four to six gallons of water. Cut our daily shower by just one minute and you’ll save about 1,500 gallons in a year.
• Heat leftovers in a microwave. Faster heating equals less energy.
• Wait for the full load. Whether cleaning dishes or clothes, run your machine only when you have a full load.
• Shut down and unplug. Computers use energy even when turned off and chargers use energy if you leave them plugged in when not in use. On any appliance, a glowing light means energy is being used.

• Recycle. When you can’t reduce or reuse, recycle. Understand your neighborhood program to make the most of it.
• Minimize idle time. When waiting to pick the kids up, turn off your car to save gas and reduce emissions.
• Put on a sweater. Save 5% for  every degree you turn down your thermostat in the winter.
• Donate used clothing, toys and household items. If you can’t use it, perhaps someone else can.

___________________________________________________________________

*Environmental impact estimates were made using the Environmental Defense Fund Paper Calculator. For more information, visit www.papercalculator.org.

** Based on the net weight of empty consumer packaging of comparable size packages.  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.

• 40 unwrapped caramels
• 4 tbsp cream
• Melt together in heavy pan
• In another bowl, put 2 cups Malt-O-Meal Crispy Rice 1/3 chopped pecans
• ½ flaked coconut

Mix together. Pour melted caramel over crispy rice, pecans, coconut. Mix until all are coated. Dip out a large tablespoon and form into a circle, place on wax paper, and press a whole pecan on top of each caramel chewy

Prepare the sauce and refrigerate until ready to use.

• 1 cup sour cream
• ¾ cup mayo
• 3 tbsp fresh cilantro finely chopped
• ½ tsp cumin
• ½ tsp minced garlic
• 3 tsp tequila
• salt and pepper to taste

Combine all ingredients and refrigerate until thoroughly chilled.

• 24 large shrimp, peeled and deveined
• 2 egg whites, lightly beaten
• 2 cups Malt-O-Meal Cinnamon Toasters, crushed
• ¼ to ½ tsp chipotle powder to taste
• ½ tsp kosher salt
• ½ tsp ground black pepper
• 1-3 tbsp canola oil as needed

1. Place shrimp in a large bowl. Add egg whites and toss to coat in a large zip top bag, combine crushed Malt-O-Meal Cinnamon Toasters, chipotle powder to taste, salt and pepper and shake to combine working with 6-8 shrimp at a time, place shrimp one at a time, place shrimp in bag, zip and shake to coat. Press crumbs to shrimp to adhere if necessary remove shrimp from bag, set aside and repeat with remaining shrimp.
2. Heat 1-2 tsp canola oil in a 12 to 14 inch non-stick skillet over medium heat. Cook 6-8 shrimp at a time until golden brown, about 3-4 minutes. Turn shrimp and continue cooking until second side is golden brown and shrimp is pink throughout.
3. Drain on brown paper bag. Repeat with remaining shrimp. Season additional salt and pepper to taste. Serve chilled dipping sauce.

Crust:

• 1¼ cups crushed Honey Nut Scooters
• ½ cup melted butter
• ½ cup chopped pecans
• 1 tbsp sugar

Filling:

• 1 – 21 oz can apple pie filling
• 2 pack 8 oz cream cheese
• ½ sugar
• 1 tsp vanilla
• 2 eggs
• Toast in oven for 3 min
• ¼ cup crushed Honey Nut Scooters
• ¼ cup chopped pecans

1. Combine crust ingredients press in the bottom of 9” pie crust, bake 10 min at 350°. Carefully spread 2/3 of apple pie filling in pie crust. Beat cream cheese, sugar, vanilla and 2 eggs, pour over pie filling and bake at 350° for 30 – 35 min. Cool top with remaining apple filling and toasted pecan and Honey Nut Scooters. Drizzle with caramel ice cream topping.

• 9 tbsp of unsalted butter
• ½ pound elbow macaroni
• 1 pound homemade-style spicy pork sausage
• 1 cup chopped yellow onions
• ½ cup chopped green bell peppers
• 1 tbsp essence spice + 2 teaspoons divided
• ½ tbsp anise seeds
• 4 tsp minced garlic
• ½ cup all purpose flour
• 1 tsp salt
• ½ tbsp ground black pepper
• 1/8 tsp cayenne
• 3 cups whole milk
• 3 cups grated sharp cheddar cheese
• 1½ cup finely crushed Malt-O-Meal Crispy Rice (divide)

Preheat oven to 350°. Butter a large casserole dish with 1 tbsp of the butter and set aside. Bring a large pot of salted water to a boil. Add the macaroni and cook until aldente, about 10 min. Drain in a colander and rinse under cold running water. Drain well. In a large skillet, cook sausage stirring, until brown and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tbsp of fat from the pan.

Add the onions and essence (1 tbsp) and cook, stirring, over medium high heat until soft, about 3 minutes. Add the anise seeds and cook stirring for 1 min. Remove from the heat. Melt the remaining stick of butter in a large heavy saucepan over medium heat. Add the flour and stirring constantly with spoon, cook over medium heat until thick, 3 to 4 min. Being careful not to let the flour brown.

Using the whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, 2 cups of sharp cheddar cheese and 1/2 cup Crispy Rice, add the noodles, cooked sausage and vegetable, and stir well to combine. Pour into the prepared baking dish. In a mixing bowl, combine the remaining cup of cheese and 1 cup of the Malt-O-Meal Crispy Rice and remaining 2 tsp of spice essence. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving. Enjoy!

Spice Essence:

• 2½ tbsp paprika
• 2 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp dried leaf oregano
• 1 tbsp dried thyme

Combine all the ingredients thoroughly and store in an airtight jar or container. Enjoy!

Crust:

• 1¼ cups Malt-O-Meal Frosted Flakes, crushed
• 1 stick unsalted butter, melted

Filling:

• 1¾ ounce box instant vanilla pudding
• 1 – 4-pack tropical fruit cups, drain and reserve juice
• Orange juice (enough when combined with reserved juice to equal 1 cup)
• Toasted coconut for garnish
• Malt-O-Meal Frosted Flakes for garnish

Directions:

1. Preheat to 350°. Combine crushed frosted flakes with melted butter. Press into a 9” pie dish. Bake for 8 – 10 minutes. Let cool. In a medium bowl whisk together fruit/orange juices with the vanilla pudding for 1 minute. Stir in fruit. Pour mixture into cooled pie crust and place in fridge to set. Before serving, spread whipped topping over pie. Garnish with toasted coconut and frosted flakes.

Makes approximately 54 balls

• ½ cup butter, melted
• 2 cups smooth peanut butter
• 3 cups confectioners sugar
• 4 cups Malt-O-Meal Cocoa Dyno Bites cereal, crushed
• 2 cups dark chocolate chips (60% cocoa), melted
• ¼ cup white chocolate chips, melted

1. In a large bowl combine all the above ingredients except for the chocolate chips. Use dough, hooks on an electric mixer and mix ingredients low speed. Once they all combined turn up speed to medium until they are well blended. If the mixture appears to be too dry add additional peanut butter until you can form balls that will hold together. Cover bowl with plastic wrap and place in refrigerator for an hour.
2. Shape the chilled dough into approximately 1″ balls and place on aluminum foil. Dip in the melted chocolate and place on aluminum foil. Put the dipped balls into the refrigerator to set. After the chocolate has set drizzle the melted white chocolate chips over the tops of balls.

Crust:

• 2 cups finely ground Malt-O-Meal Honey Graham Squares
• 3 tbsp melted butter

Cheesecake:

• 4 – 8 oz packages cream cheese, softened
• 1½ cups granulated sugar
• 6 oz semisweet chocolate chips, melted
• ¾ cup mocha marshmallow coffee creamer or milk
• 4 eggs
• 1 cup sour cream
• 2 tsp vanilla
• ¼ cup all purpose flour
• 1 cup marshmallow creme

Garnish:

• 1 cup finely ground Malt-O-Meal Honey Graham Squares
• ½ cup coarsely chopped Malt-O-Meal Honey Graham Squares
• Marshmallow creme
• Melted chocolate
• Miniature marshmallows
• 24 whole Malt-O-Meal Honey Graham Squares
• Hersheys milk chocolate candy bar
• Sweetened whipped cream

1. Preheat oven to 350°. Spray a 9” cheesecake pan with nonstick spray.
2. In a medium bowl, mix cereal crumbs and butter. Press into bottom of pan. Set aside while preparing the filling. In a large bowl, mix cream cheese with sugar until smooth. Blend in melted chocolate, blend in coffee creamer or milk. Mix in eggs, one at a time, just until incorporated. Blend in sour cream, vanilla and flour until smooth. Pour in half the filling over the prepared crust. Heat the marshmallow cream in microwave until slightly melted (15 – 20 seconds). Using half, drop spoonfuls over filling; swirl with knife. Repeat.
3. Wrap pan with foil and place in water bath. Bake for 1 hour and 15 minutes. Turn oven off and leave in for 2 hours. Remove from oven and cool. Refrigerate overnight.
4. Remove from pan. Press finely ground cereal onto sides of cheesecake. Place the coarsely chopped cereal in center of cheesecake. Drizzle with marshmallow creme and melted chocolate / using wooden skewer, heat miniature marshmallow over flame until toasted. Cut a small square of chocolate to fit onto cereal square. Top with toasted marshmallow and then another cereal square to make miniature s’mores. Decorate edge of cheesecake with sweetened whipped cream and top with miniature s’mores.