Welcome to the Malt-O-Meal® blog area!
Here you can access our News, M-O-M Information and Recipes.

Friday, February 13th, 2009

Crispy Marshmallow Bars

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.
Friday, January 9th, 2009

Muffin Tops Cream Pie by Barbara Zagrodnik, Greenfield, WI - 3rd Place Winner!

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. 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.
Friday, January 9th, 2009

Malt-O-Meal German Crusted Pie by Beth Campbell, Belleville, WI

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.

Friday, January 9th, 2009

Blenders Crusted Chicken by Christina Pehrson, Midvale, UT

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.

Friday, January 9th, 2009

No Bake Mini Spooner Bars by Diane Fortin, Frisco, TX - 3rd Place Winner!

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.
Friday, January 9th, 2009

S’Mores Baked Alaska by Judy Gell, Red Oak, TX

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.
Friday, January 9th, 2009

Apple Cranberry Bleu Cheese Turkey Meatballs by Lisa Coley, Elgin, SC -3rd Place Winner!

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.