Makes 9 servings

Serve this not-too-sweet, tender bread hot from the oven.

Ingredients

• 1 cup cornmeal
• 1/3 cup Original Malt-O-Meal® cereal, uncooked
• 1/2 cup all-purpose flour
• 3 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 cup plain yogurt (regular, low-fat, or fat-free)
• 1 large egg
• 1/4 cup vegetable oil
• 3 tbsp water

Directions

1. Preheat oven to 400®F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together cornmeal, cereal, flour, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together yogurt, egg, oil, and water; pour into flour mixture and stir just to moisten evenly. Spread evenly in prepared pan and bake until firm and lightly golden at edges, 20-25 minutes.

Makes 8 cups

Ingredients

• 4 cups Malt-O-Meal® Marshmallow Mateys® cereal
• 1 cup raisins
• 1 cup candy coated peanut butter-flavored pieces
• 1 cup cinnamon and sugar bear-shaped crackers

Directions

1. In a large bowl, toss together all ingredients. Store in a tightly covered container.

Makes 16 caterpillars

Ingredients

• ½ cup semi-sweet chocolate chips
• 2 tablespoons light corn syrup, divided
• ½ up butterscotch-flavored chips
• 2-3 cups Malt-O-Meal® Honey Buzzers® cereal, whole
• 32 small red cinnamon candies

Directions

1. Place chocolate chips and 1 tablespoon corn syrup in a small microwave-safe bowl. Place butterscotch chips and 1 tablespoon corn syrup in another small microwave-safe bowl. Microwave each bowl on medium power for 30 seconds; stir. Repeat until chips are smooth and melted. Let cool enough to handle.
2. Roll a pea-sized amount of chocolate into a ball. Place between 2 pieces of cereal. Follow with a pea-sized ball of butterscotch. Press on another piece of cereal. Alternate chocolate and butterscotch between cereal pieces until the "caterpillar" is about 9 pieces long.
3. Roll a small piece of chocolate into an "eyebrow" and place it on one end. Press two red cinnamon candy "eyes" onto the eyebrow. Let caterpillars cool until firm. Store in airtight container.

Makes 36 bars

Ingredients

• ½ cup firmly packed brown sugar
• ½ cup light corn syrup
• ¾ cup peanut butter
• 3 cups Malt-O-Meal Honey Nut Scooters® cereal
• 1 teaspoon vanilla
• 1 cup raisins
• ½ cup shredded coconut
• ½ cup sunflower seeds, shelled
• ½ tablespoons sesame seeds

1. In a 2-quart saucepan, combine brown sugar and corn syrup. Bring to a full boil, stirring constantly. Remove from heat. Stir in peanut butter and vanilla; blend well. Add cereal, raisins, coconut, sunflower seeds and sesame seeds; mix well. Press firmly into 13×9-inch pan. Cool; cut into bars.

Makes 9 servings

Bottom Layer:

Ingredients

• 3 cups Malt-O-Meal® Cocoa Dyno-Bites® cereal
• 1/3 cup crunchy-style peanut butter
• 1/4 cup light corn syrup
• 3 tablespoons butter or margarine

Center Layer:

• 6 cups vanilla ice cream, softened

Topping:

• 1/2 cup crunchy-style peanut butter
• 1/4 cup light corn syrup
• 1/2 Cocoa Dyno-Bites® cereal

Directions

1. Place 3 cups cereal in a large bowl set aside.
2. In a 1-quart saucepan, combine 1/3 cup peanut butter, 1/4 cup corn syrup, and butter.
   Melt over low heat, stirring occasionally (3-4 minutes).
3. Pour peanut butter mixture over cereal; stir to coat evenly.
   Spread into a greased 9-inch square pan and refrigerate 30 minutes.
4. Spread ice cream over bottom layer
5. In a small bowl, combine 1/2 cup peanut butter and 1/4 cup corn syrup.
   Spread over ice cream.
6. Sprinkle with remaining 1/2 cup cereal.
   Cover; freeze 4 hours or until serving time.
   Cut into 3-inch squares.

1. Microwave Directions:
2. In a small bowl, combine 1/3 cup peanut butter, 1/4 cup corn syrup and butter. Microwave on medium for 1 minute. Stir mixture; continue microwaving on medium for 30-60 seconds or until mixture is melted. Continue with step 3 listed above.

Makes 7 cups

Indredients

• 4 cups Malt-O-Meal® Golden Puffs® cereal
• 2 cups flavored miniature marshmallows
• ¾ cup peanuts
• ½ cup raisins

Directions

1. In a large bowl, combine all ingredients. Store in a tightly covered container.

Makes 16 servings

Ingredients

• 6 cups Malt-O-Meal® Honey Graham Squares® cereal, crushed
• 1/3 cup sugar
• ½ cup butter or margarine, softened
• ¾ cup caramel or fudge ice cream topping
• 2 cups miniature marshmallows
• ¾ cup chopped walnuts
• ¾ cup semi-sweet chocolate chips

Directions

1. Heat oven to 375°F. In a large bowl, combine crushed cereal, sugar, and butter.
2. Reserve ½ cup crust mixture; set aside. Press remaining crust mixture evenly onto a 12-inch pizza pan. Bake for 10-12 minutes are until lightly browned.
3. Spread ice cream topping evenly over hot crust. Sprinkle with marshmallows, walnuts, and chocolate chips. Crumble remaining crust mixture on top.
4. Continue baking for 20-25 minutes or until lightly browned. Cover; refrigerate at least one hour or until firm. Cut into wedges.

Makes 12 servings

Who says muffins have to be sweet? These tasty morsels are a great way to use up leftover vegetables (and to sneak some vegetables to picky children). Instead of carrots, use 2/3 cup of any finely chopped cooked vegetable you like—say, broccoli, spinach, zucchini, or cauliflower.

Ingredients

• 1 cup all-purpose flour
• 2/3 cup Original Malt-O-Meal® cereal, uncooked
• 1 tablespoon baking powder
• ¾ cup plus 2 tablespoons reduced-sodium chicken broth
• 1 large egg
• ¼ cup vegetable oil
• 1 tablespoon soy sauce
• 1 large carrot, grated (2/3 cup)
• ½ cup plus 2 tablespoons shredded Parmesan, sharp cheddar, or other strong-flavored cheese
• 2 scallions, finely chopped

Directions

1. Preheat oven to 400°F. Grease a 12-cup muffin tin, or line with paper liners.
2. In a large bowl, whisk together flour, cereal, and baking powder.
3. In a medium bowl, whisk together broth, egg, oil, and soy sauce; pour into flower mixture and stir just to moisten evenly. Stir in carrot, 1/2 cup of the cheese, and the scallions; stir just until blended.
4. Spoon batter into muffin cups, filling them 2/3 full. Sprinkle tops with remaining 2 tablespoons cheese. Bake until lightly browned and firm, about 20 minutes. Serve warm.

Makes 36 bars

Ingredients

• 2 cups Malt-O-Meal® Raisin Bran cereal
• ¼ cup water
• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup firmly-packed brown sugar
• 1 cup butter or margarine, softened
• 2 eggs
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground cloves
• ½ teaspoon baking soda
• ½ teaspoon salt

• Glaze
• 1 cup powdered sugar
• 2 teaspoons milk
• 1 teaspoon vanilla

Directions

1. Heat oven to 375°F. In a large bowl, soak cereal in water for 3-4 minutes. Add remaining bar ingredients.
2. Beat at low speed scraping bowl often, until well mixed (1 to 2 minutes). Spread into greased 15x10x1 inch pan. Bake for 15-20 minutes or until top springs back when lightly touched.
3. In a small bowl, stir together all glaze ingredients; drizzle over bars while still warm. Cut into bars.

Makes 8 servings (about 8 cups)

Everything you love about Sweet Potato Pie, without all the fuss of a crust. Our recipe is a little less sweet than most, with a welcome hint of orange flavor. Make it with leftover baked peeled sweet potatoes, if you have them on hand.

Ingredients

• 2 pounds sweet potatoes, peeled and quartered.
• 1 cup orange juice
• ½ (1 stick) butter or margarine, melted
• ½ cup Maple & Brown Surgar Malt-O-Meal® cereal, uncooked
• 1/3 cup packed dark brown sugar
• 1/3 cup white sugar
• 1 tablespoon vanilla extract

Directions

1. Bring a large pot of water to boil. Add sweet potatoes and simmer, covered until tender, 15-20 minutes. Drain well and mash (you should have about 2 cups); let cool slightly.
2. Preheat oven to 375°F. Grease a 2-quart baking dish.
3. In large bowl, beat together mashed sweet potatoes, orange juice, butter, cereal, brown sugar, white sugar, and vanilla until smooth. Spread into baking dish.
4. Bake until puffy and barely firm in center, 50-60 minutes.