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

1. In a bowl, mix the powdered sugar, cereal and peanut butter then divide into fourths.
2. In a parfait glass, put ½ of one part of the divided peanut butter mixture.
3. Then top with the crumbled cake.
4. Next add ½ of one of the pudding cups.
5. Layer sliced strawberries on top.
6. Repeat steps 2 through 4
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

• 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.

Patricia Lapiezo of La Mesa, CA made this 1st place RECIPE WINNER at the 2009 San Diego County Fair

Lemon Blueberry Biscotti

Ingredients

• 1-1/2 cups finely ground Malt-O-Meal Blueberry Muffins Tops Cereal (3 cups whole)
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon finely grated lemon zest
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 egg white
• 1/2 cup dried blueberries
• Milk and additional sugar
• White Chocolate for dipping

Instructions

Combine the cereal crumbs, flour, baking powder and salt in a medium bowl. Whisk together. Stir in lemon zest. Add the butter and stir to combine. Lightly beat the egg and egg white together and add to flour mixture. Stir in blueberries. Preheat oven to 350 degrees. Divide the dough in half. On a parchment lined baking sheet, shape into 2 loaves, approximately 8 x 3 inches, flattening slightly. Brush top with milk and sprinkle with sugar. Bake for approximately 25 minutes, or until golden brown and toothpick inserted in center comes out clean. Remove from oven and turn temperature down to 300 degrees. Let cool for 10 minutes. Cut each loaf into 3/4 inch diagonal slices. Turn on their sides and return to oven for 10 minutes. Remove and turn over and bake an additional 10 minutes. Remove from oven and cool completely. Dip one side of each biscotti in melted white chocolate. Allow to sit to harden. Store in airtight container.

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.

• 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.

• 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.