Makes 24 bars

Ingredients:

Use Crispy Rice to make Crispy Marshmallow Bars!

• ¼ cup butter or margarine
• 1 package (10 ounce) marshmallows (or 4 cups miniature marshmallows)
• 1 teaspoon vanilla
• 6½ cups Malt-O-Meal® Crispy Rice cereal

Directions:

1. In a 2-quart saucepan, melt butter and marshmallows over low heat, stirring occasionally.
2. Remove from heat; blend in vanilla
3. In a large bowl, add marshmallow mixture to cereal; stir to coat evenly. Spread into greased 13×9-inch pan. Cool completely; cut into bars.

1. Microwave Directions:
2. In a 1 1/2 quart bowl, melt marshmallows on medium for 2 to 3 minutes stirring once. Continue microwaving for 2-3 minutes more or until marshmallows are melted. Continue with step 2 listed above.

Ingredients

• 4 ounces cream cheese
• ½ cup sugar
• 1 envelope whipped topping mix
• 1 banana, sliced thinly
• Fresh lemon juice
• 1-21 ounce can blueberry pie filling
• 1 cup fresh blueberries, 1 Malt-O-Meal cereal pie crust
• Extra blueberry and cereal for garnish

Pie Crust:

• 1/3 box Malt-O-Meal Blueberry Muffin Tops cereal
• ¼ cup butter

1. Place cereal in food processor and pulse until the cereal reaches a consistency of finely crushed crumbs melt the ¼ cup butter and add cereal crumbs, which come out to about 1½ - 2 cups of crumbs. Mix together and pat in a 9 inch pie pan. Bake in preheated 325 oven for ten minutes. Cool for 1 hour.
2. In a large bowl, combine the softened cream cheese and sugar with an electric beater until well blended prepare the whipped topping according to package directions and fold into the cream cheese mixture. Place slices of banana evenly over the crust sprinkle some lemon juice on bananas to keep them from turning black. Spoon the cream mixture over the bananas. Refrigerate pie for about an hour to set. In a medium sized bowl, combine the blueberry pie filling and the fresh blueberries. Top the pie with the blueberry mixture. Refrigerate for at least 4 hours before serving.

Crust:

• 1 cup of Cocoa Dyno Bites, crushed
• 10 pecan shortbread cookies, finely crushed
• 2 tbsp sugar
• ¼ cup melted butter

Mix all together and press firmly into a 9 inch pie pan. Bake for 8-10 minutes at 425 and cool.

1 container of German chocolate coconut pecan frosting.

When the crust has completely cooled, spread the container of german chocolate pecan frosting into the baked crust, carefully using a spoon so that the crust doesn’t pull away.

German chocolate filling:

• 2 oz. cream cheese, softened.
• ¼ cup powdered sugar
• 1 tbsp milk
• 6 oz german chocolate
• 1 oz semi sweet chocolate square
• 2 cups of whipped cream (already whipped)

In a large mixing bowl, beat 2 oz cream cheese and 1 tbsp milk and powdered sugar together. Add the melted and totally cooled chocolate to the cream cheese mixture. Gently fold in the whipped cream and carefully spoon on top of the coconut pecan frosting layer.

Garnish with more whipped cream, chopped chocolate, etc.. Refrigerate for a couple of hours before serving.

Chicken:

• 2 boneless skinless chicken breasts
• 1 cup Malt-O-Meal Honey & Oat Blenders cereal
• 1/3 cup grated parmesan cheese
• ½ cup cornstarch
• 1 egg, beaten

1. Pre-heat oven to 350°
2. Crush cereal and mix in parmesan cheese
3. Coat chicken breasts in cornstarch then dip into beaten egg
4. Finally, roll chicken in cereal mixture
5. Place on greased pan and sprinkle with extra parmesan cheese.
6. Bake at 350° for 20 minutes or until chicken is done and serve with peach salsa and wild rice.

Peach Salsa:

• 2 medium tomatoes, chopped
• 1 small red onion, chopped
• 1 cup peaches, chopped
• ¼ tsp salt

Combine all salsa ingredients in a medium size bowl, mix and serve cold.

Makes 40 bars.

• 2 cups butterscotch chips
• 1 cup creamy peanut butter
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 4 cups Malt-O-Meal Frosted Mini Spooners, crumbled
• 4 cups mini marshmallows
• 2 cups semisweet chocolate chips
• 1 tsp vegetable oil
• 1 cup salted roasted peanuts, coarsely chopped.

1. Prepare a 13 x 9 pan with cooking spray.
2. In a large microwave safe bowl, combine the butterscotch chips, peanut butter and butter. Cook in the microwave at medium power for 2 minutes, stir and continue to cook in 30 seconds increments until melted. Add vanilla extract, stir until smooth. Fold the crumbled cereal into the mixture until combined. Put the marshmallows in a microwave safe bowl and cook in the microwave for 1 minute, on high , then stir until smooth. Fold the melted marshmallow into the cereal mixture until combined. Press the mixture into the prepared pan, using your fingers or the bottom of a measuring cup to flatten the mixture. In microwave safe bowl, combine the chocolate chips and vegetable oil. Cook on high, in the microwave in 30 second increments, until shiny, stir until smooth. Spread the chocolate evenly over the cereal mixture and sprinkle with the chopped peanuts. Chill until firm, then cut into bars.

Ingredients:

• 2 cups crushed Malt-O-Meal Honey Graham Squares cereal
• 6 tbsp melted butter
• 2 tbsp honey
• 1/3 cup chocolate fudge ice cream topping
• 1½ quarts vanilla ice cream
• 3 egg whites
• ½ cup sugar
• ½ tsp vanilla
• ¼ cup mini chocolate chips

Instructions:

Preheat oven to 350°

Crust:

1. Stir honey into melted butter and combine in bowl with crushed cereal.
2. Press into 9 inch glass pie plate. Bake at 350° for 8-10 minutes, until edges begin to brown.
3. Remove crust from oven and increase oven temperature to 425°
4. Cool crust completely & spread bottom of crust evenly with fudge topping.
5. Freeze for 5-10 minutes.
6. Remove from freezer and gently spoon ice cream into the crust, pressing to sides and smoothing the top.
7. Place in freezer while preparing meringue.

Meringue:

1. Beat egg whites until stiff.
2. Gradually add sugar, beating constantly until stiff peaks form.
3. Blend in vanilla & fold in chocolate chips.
4. Remove pie from freezer and spoon meringue over ice cream, sealing to edge of crust and mounding slightly in center.
5. Immediately place in preheated 425° oven and bake until meringue browns slightly, about 4-5 minutes. Remove and serve immediately or cover and freeze.

Ingredients:

• 2 cups Malt-O-Meal Apple Zings crushed
• ½ cup sliced green onions (about 2 green onions)
• 1 egg, slightly beaten.
• ¼ tsp dried thyme
• ½ tsp seasoned salt
• ¼ tsp pepper
• ¼ cup dried cranberries
• ¼ dried apples, chopped
• 3 tbsp crumbled bleu cheese
• 1 lb lean ground turkey

Sauce:

• 1- 8 oz apple jelly
• 2 tbsp chili sauce
• 2 tbsp cider vinegar
• 2 tbsp worcestershire sauce
• 1 tsp hot pepper sauce
• 1 tsp dry mustard
• 2 tbsp crumbled bleu cheese

Directions:

1. Preheat oven to 400°
2. In a large mixing bowl, combine cereal, green onions, egg, dried thyme, seasoned salt, pepper, dried cranberries, apples, and bleu cheese. Mix in ground turkey, shape in 1¼ inch meatballs. Place in single layer, in shallow baking pan, coated with cooking spray.
3. Bake at 400° for 15 to 18 minutes, or until browned, turning once.
4. In a small saucepan, combine the sauce ingredients, simmer over low heat 15 minutes, stirring frequently. Add meatballs. Continue cooking an additional 10 minutes. Serve immediately.

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Friday, January 9th, 2009

Cinnamon Coffee Cake by Beth MaDorman, Delaware, OH - 1st Place Winner

Posted by Team Malt-O-Meal on January 9th 2009 in State Fair Recipes 2008

Yield: 12

Ingredients

• 4 eggs
• 2¼ cups flour
• 1½ tsp baking powder
• ½ tsp salt
• ¾ cup butter
• 1 - 8oz cream cheese
• 1½ cups sugar
• 2 tsp vanilla
• 4 cups crushed Malt-O-Meal Cinnamon Toasters cereal
• ½ cup pecan pieces
• PAM for spraying pan

Baking temp: 325°
Baking time: 50-60 minutes

Glaze:

• 1 cup powdered sugar
• Milk to thin
• 1 tsp vanilla extract
• ¼ tsp almond extract

Instructions:

1. Preheat oven to 325°. Crush cereal (in blender or food processor). PAM an angel food 10′ pan. Combine flour, baking powder, salt set aside
2. In large bowl mix ¾ cup butter, and cream cheese on med. speed for 30 seconds. Add sugar and vanilla. Beat 5 minutes on med speed until light and fluffy.
3. Add eggs one at a time. Beat well and scrape bowl after each addition. Add flour mixture (1/3 at a time) mix until blended, add pecans mix.
4. Spoon 1/3 batter into greased pan. Spread batter evenly. Sprinkle with 1/3 cinnamon cereal. Spread 1/3 butter on top of cereal. Sprinkle 1/3 cinnamon cereal. Pour remaining batter on top with remaining cereal.
5. Bake in preheated oven 50 minutes. Check for doneness with toothpick. Add 5 minutes at a time. Cake is done when it springs back when touched and toothpick inserted in center comes out clean. Cool 20 minutes. Combine ingredients to make glaze. Glaze cooled cake. Chill or serve immediately.

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Friday, January 9th, 2009

Peanut Butter Pie by Dinah Reece. Pfafftown, NC - 1st Place Winner

Posted by Team Malt-O-Meal on January 9th 2009 in State Fair Recipes 2008

Crust:

• 2 cups ground Malt-O-Meal Coco Roos cereal
• ½ cup salted peanuts, coarsly ground
• 1/3 cup melted butter
• 3 tbsp brown sugar

1. Mix together and press into large glass pie plate. Bake in 350° oven for 8 minutes. Place on rack, cool completely.

Filling:

• 2- 8oz packages cream cheese softened
• ¾ cup brown sugar, firmly packed
• ¼ cup creamy peanut butter
• 1 tsp vanilla extract
• 2 large eggs
• 1/8 cup whipping cream
• 1¼ cup chocolate peanut butter candy (Reese’s Pieces work well) chopped coarsely
• Heath bits for garnishing

1. Place cream cheese in mixer with brown sugar and cream well. Add peanut butter. Add eggs one at a time blending well after each addition. Fold in vanilla extract, whipping cream and chocolate peanut butter candy. Pour into cooled shell and bake at 325° for 55 minutes. Remove and let cool completely before placing in refrigerator to chill before serving with heath bits.

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Friday, January 9th, 2009

Honey Crunch Chicken with Honey Mustard Dipping Sauce by Jannine Fisk, Malden, MA - 1st Place Winner

Posted by Team Malt-O-Meal on January 9th 2009 in State Fair Recipes 2008

• 2 tbsp coarse grain mustard
• ½ cup prepared dijon mustard
• 2 tsp lime juice
• 3 tbsp honey
• ¼ tsp chipotle powder
• Pinch salt
• Pinch black pepper
• 1 cup buttermilk
• 1 large egg
• 1 lb boneless, skinless chicken breasts
• 4 cups Malt-O-Meal Honey and Oat Blenders cereal, divided
• ½ cup finely chopped nuts (pecans, walnuts or a combo)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup flour
• ¼ cup honey

1. Begin by making the dipping sauce: in a medium bowl, combine the coarse grain mustard, prepared dijon mustard, lime juice, honey, chipotle powder, salt and pepper and mix well. Cover and refrigerate while you prepare the chicken. Preheat oven to 375°. In a medium bowl, combine the buttermilk with the egg and beat lightly until combined. Place the boneless skinless chicken breasts in the bowl with this mixture and turn to coat. Let soak for 10 minutes.
2. Meanwhile, place 2 cups of Malt-O-Meal Honey and Oat Blenders cereal in a large zip lock bag and crush with a rolling pin into very fine crumbs. Pour crumbs into a large, shallow bowl and add finely chopped nuts, salt, black pepper and flour. Mix well and set aside. Place the two remaining cups of Malt-O-Meal Honey and Oat Blenders cereal into another large shallow bowl. Remove the chicken from the buttermilk and egg mixture and place into the dry mixture that contains the finely crushed cereal, nuts and spices and coat well.
3. Quickly dip the chicken back into wet mixture, then roll in the whole cereal flakes, pressing well. Repeat with remaining chicken pieces. Place breaded chicken pieces on a baking sheet that has been sprayed with non stick cooking spray. Bake for 15-18 minutes, depending on the size and thickness of the chicken pieces. Remove from oven and drizzle with honey. Serve alone or with chilled dipping sauce.

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