It was only after sampling a several Malt-O-Meal varieties in her recipe that Naomi selected Corn Bursts® as being the best contender for her blue-ribbon winning creation. She thinks the key to her success was using quality ingredients, like real whipped cream, fresh blueberries and real maple syrup.

Carol Bartholemew brought home second place honors with her Peaches and Cream dessert, which included Malt-O-Meal Honey Graham Squares® cereal.

Naomi Kress shows off her 1st place ribbon.

Utah State Fair Winning Recipes:
Naomi Kress, 1st place, Utah State Fair 2010

Deluxe Corn Bursts® Pancakes
Ingredients:
1 cup Malt-0-Meal® Corn Burst Cereal crumbs (finely ground in blender)
1-1/2 cups flour
1/3 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
4 eggs, beaten
1/2 cup plain yogurt
1/4 butter, melted
2 cups milk

6 slices bacon, finely diced
Butter
Maple Syrup
Whipped Cream
Blueberries

Cook the bacon in a frying pan until crisp. Drain fat and set aside. Stir together dry ingredients in a bowl. In separate bowl, mix eggs, yogurt, butter, milk, and bacon. Pour dry ingredients and stir until well blended. Pour 1/4 cup mixture onto hot oiled skillet. Cook until bottom is lightly browned. Turn pancakes and cook other side until done. Repeat with remaining batter. Serve with warm maple syrup, whipped cream, and fresh blueberries. Yields: 15 pancakes.

Carol Bartholomew, 2nd Place, Utah State Fair

Peaches and Cream

Crust:
1 ½ cups crushed Malt-O-Meal® Honey Graham Squares® cereal
1 Tbsp. sugar
½ tsp. ground cinnamon
1/3 c. melted butter

Preheat oven to 350 degrees. In a 2-quart mixing bowl, stir together cereal, sugar and cinnamon. Mix in the butter thoroughly. Press into the bottom and sides of a 10” springform pan. Set aside.

Filling:
3 packages (8 oz. each) cream cheese, softened
1 c. sugar
4 eggs
1 ½ tsp. almond extract

In 4-quart mixing bowl, using electric beaters whip together cream cheese with sugar, beat in eggs one at a time, then add almond extract. Pour this mixture into the prepared crust. Bake at 350 degrees for 45 minutes. While baking, prepare peach topping. Remove to cooling rack and allow to cool.

Peach Topping:
3 c. peeled, pitted and diced peaches (fresh or frozen)
2 tsp. fresh lemon juice
¾ c. sugar
2 Tbsp. cornstarch
¼ tsp. ground cinnamon
¼ tsp. almond extract

In 2-quart heavy pan, place prepared peaches and lemon juice. Separately, stir together sugar, cornstarch, and cinnamon; add this gently into diced peaches. Cook on medium heat, gently stirring, until juice from peaches is thickened. Stir in almond extract. Allow to cool. Pour over cooled backed cheesecake. Chill well.

Makes 12 servings.

Esther May, 3rd Place, Utah State Fair

Raspberry Crunch Bars

Ingredients:
4 c. Malt-O-Meal® Berry Colossal Crunch®
½ c. butter
1 can sweet and condensed milk
1 cup raspberry jam
1 cup unsweetened coconut
1 cup white chocolate chips

Directions:
Preheat oven to 350 degrees. In a saucepan, melt butter. Crumble cereal then mix with the butter. Pat the crumb mixture into a 9×13 pan. Pour sweet and condensed milk over the cereal mixture. Place dollops of jam throughout the milk. Sprinkle coconut and white chocolate chips on top. Bake in oven for 25-30 minutes. Bars should be a little brown on top. Let cool, slice and enjoy!

Second place honors went to Jane Wojtaszek who created a creamy, decadent dessert called Coca Dyno-Bites® Delights.  Combining cream cheese and peanut butter, the bite-sized treats are also dipped in chocolate. These morsels are perfect for entertaining!

Elaine Reilley came in third with her aptly named Incred-O-Berry Tart. Using Malt-O-Meal Blueberry Muffin Tops® for a crust, then marshmallow crème and cream cheese and three kinds of berries to create a filling, Elaine wowed the judges with this fruit-filled creamy sensation!

Jeffery Case and his 1st place ribbon

New York State Fair Winning Recipes:

Jeffery Case, Mattydale, NY, 1st place, New York State Fair 2010

Malt-O-Meal® Breakfast Muffins

Ingredients:

4 1/2 plus 1/2 cup crushed Malt-O-Meal Honey Oat Blenders® cereal

2 1/2 cups flour

1 1/2 cups granulated sugar

2 1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups dried cranberries

2 eggs, beaten

2 cups buttermilk

1/2 cup oil

Coarse sugar for topping

Directions:

In a large mixing bowl combine 4 1/2 cups cereal, flour, sugar, baking soda, salt; Stir well; Add the dried cranberries and mix in. In a small bowl combine the eggs, buttermilk and oil. Slowly spoon dry ingredients into wet ingredients and stir until just moistened. Spoon into muffin cups or greased tins and sprinkle crushed cereal on top; Sprinkle sugar on top. Bake at 400 degrees for 20 minutes or until a pick inserted comes out clean.

Makes approx. 18

Jane Wojtaszek, 2nd Place, New York State Fair

Malt-O-Meal® Cocoa Dyno Bite® Delights

Cream together:

1 8 ounce block of soft cream cheese

1 1/2 of powdered sugar

1 1/2 cups of creamy peanut butter

1/4 teaspoon of vanilla

3 cups of Malt-O-Meal Cocoa Dyno Bites cereal

Chill for 1 hour

Roll into balls

Microwave for 1 1/2 minutes; 2 cups of chocolate chips; mix when smooth this will be your dipping mixture.

Dip balls into melted chocolate so they are evenly coated. Place into a small muffin cup or on wax paper, chill. Drizzle as desired, keep refrigerated until you serve this delicious treat.

Elaine Reilley. 3rd Place, New York State Fair

Incred-O-Berry Tart

Crust:

4 cups Malt-O-Meal® Blueberry Muffin Tops® cereal, crushed (should make approx.1 3/4c)

1/3 cup butter, melted

1/4 cup chopped almonds

Filling:

1 8 ounce package cream cheese

1 1/2 cups marshmallow crème

1 cup heavy cream, whipped

Topping:

2 cup raspberries

2 cup blackberries

2 cup blueberries

1/2 cup sugar

3 tablespoon flour

1 tablespoon lemon juice

2 tablespoon seedless blackberry jam

Piping:

1 cup heavy cream, whipped

1/2 cup confectioner’s sugarribbonJeffery Case and his 1st place

Preheat oven to 350. To assemble crust, mix crust ingredients together and press into bottom and up sides of a 10” tart pan with removable bottom. Bake for 8-10 minutes. Cool completely. Cream marshmallow crème and cream cheese together with mixer until smooth.  Fold in whipped cream until well blended. Spread over cooled crust. Gently toss all the berries together in a large bowl. Measure out 2 1/2 cups of mixed berries. Puree the 2 1/2 cups berries in a food processor until very smooth, about 1 minute. Strain the puree through a fine mesh sleeve into a small saucepan, pressing out as much puree as possible. Should be approx. 1 1/2 cups and discard seeds. Mix together the sugar and flour in small bowl. Whisk in puree. Bring to a boil over medium heat, stirring constantly, until as thick as pudding, approx. 5-8 minutes. Remove from heat and stir in lemon juice. Cool. Spread the cooled puree mixture over the cream cheese layer. Melt jam in microwave on high for 30 seconds.  Pour over remaining berries and toss to coat.  Spread the berries evenly over puree layer and lightly press down. Chill for at least 1 hour to set. Remove from pan. Mix whipped cream and confectioner’s sugar. Pipe around edges.

Second place honors went to Connie Sandler. Connie’s “no bake” entry features fresh dates and just 5 total ingredients. That’s a sweetly easy creation.

Coming in third was April Weinreich with a wholesome and delicious take on cranberries.  She used Malt-O-Meal Honey and Oat Blenders®, cranberries, honey and orange zest among other ingredients to make Honey Oat Cranberry Bread.

Minnesota State Fair Winning Recipes:

Alice Seuffert, 1st Place, Minnesota State Fair

French Toast Stuffed Pork

Ingredients:

1 box of chicken stuffing mix (6 ounces)

2 cups of Malt-O-Meal® Cinnamon Toasters®

1/4 cup butter

2 cups of water

1/3 cups of chopped walnuts

1 pork tenderloin (Bourbon Maple, 27.2 ounce package)

1/2 cup of brown sugar

1 tsp cinnamon

Maple syrup (for dipping)

Directions:

Preheat oven to 375.  Mix stuffing, Cinnamon Toasters, butter and water in a covered microwave safe dish. Heat for 5 minutes. Once done heating add walnuts and set aside.

Remove pork tenderloin from package and cut lengthwise but do not go all the way through. Pound tenderloin flat. Mix brown sugar and cinnamon together.  Rub tenderloin with brown sugar and cinnamon mixture. Stuff tenderloin with stuffing mixture.  Wrap aluminum foil tightly around tenderloin. Wrap an additional layer of foil around tenderloin and bake in the oven on a cookie sheet for 1 hour. Remove from oven and let sit for 10 minutes then slice.  Serve with Maple Syrup.

Connie Sandler, Golden Valley, 2nd Place, Minnesota State Fair

Golden Date Balls

2 1/2 cups Malt-O-Meal® Golden Puffs®

1/2 lb chopped dates

1/2 cup (1 stick) unsalted butter

1/2 tsp vanilla

Powdered sugar

Whirl Malt-O-Meal Golden Puffs in a food processor to crush cereal. In a small saucepan, combine dates and butter; cook over low heat until mixture is mushy, about 5 minutes.  Remove from heat. Stir in cereal and vanilla. Roll into small balls while mixture is still warm. Roll balls into powder sugar.

Makes 3 1/2 to 4 dozen balls.

April Weinrich, Wahlcon, MN, 3rd Place, Minnesota State Fair

Malt-O-Meal® Honey Oat Cranberry Bread

Ingredients:

2 teaspoons salt

1 egg

3 tablespoons butter or margarine

1/4 cup buttermilk powder

2 tablespoons of honey

1 tablespoon orange zest

1 1/3 cups warm water

2- 2 1/2 cups bread flour

1 cup whole wheat flour

2 1/2 cups Malt-O-Meal Honey Oat Blenders® cereal

1/2 cup dried cranberries

1 package instant dry yeast

Directions:

Place in bread machine in order suggested by manufacturer. Set bread machine on dough setting. Add more water or flour if necessary, may need to re-start the machine for extra kneading time.  After dough cycle is complete, remove dough from bread machine and shape into 2 loaves or braids. Let rise until double and bake at 350 degrees for 25-30 minutes or until done. Drizzle with icing if desired.

Jone Schumacher took the first place honors with her decadent Cocoa Peanut Butter Bites.  Jone, a grandmother to seven, credits a family favorite recipe for her success. She dressed it up by making it “more chocolately and chewy.” She thinks these attributes were the winning elements of her recipe.

Second place went to Jeanette Malafa who created Cocoa Dyno-Bite Bars with cereal, marshmallow fluff, peanut butter and chocolate chips. The magic ingredient in this recipe is the quick and easy foundation of brownie mix, over which the other ingredients are layered.

Coming in third was Linda Cifuentes with an innovative take on S’mores. Using Coca Dyno-Bites and marshmallows, graham crackers and peanut butter chips alongside other ingredients, Linda created a bar recipes that reminded judges of the timeless campfire favorite.

Illinois State Fair

Winning Recipes:

Jone Schumacher, First Place, Illinois State Fair

Cocoa Peanut Butter Bites

1 cup granulated sugar
1 cup light karo syrup1 cup smooth peanut butter
6 cups Malt-O-Meal® Cocoa Dyno-Bites®
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1/2 additional cup Cocoa Dyno-Bites1/3 cup finely chopped peanuts
Cooking spray

Directions:

Spray large mixing bowl with cooking spray. Place 6 cups of Malt-O-Meal Cocoa Dyno-Bites® in the mixing bowl. In a medium saucepan, combine the sugar and syrup and bring to boil over medium heat; stir in the peanut butter. Pour sugar mixture into the cereal and stir until well mixed. Spray cup cake pans with cooking spray and spoon to place 1/4 cup cereal mixture in each cup, filling each cup about 1/2 full. Repeat to make 3 dozen cookies. If needed, use a fork to remove cookies after set a minute and place on a tray to reuse the cup cake pan. Combine the chips and microwave on high for 30 minutes, and then stir. Heat additionally as needed until melted, stir until smooth. Use a small dipper or tablespoon to put a small amount of melted chocolate on top of each cookie. Sprinkle on 1/4 teaspoon chopped peanuts and heaping 1/4 teaspoon Cocoa Dyno-Bites on top and press slightly into the chocolate. Place in the refrigerator to set chocolate.

OR, use this simpler method: press cereal mixture into prepared 9 x 13 pan. Spread with the melted chocolate and toppings as directed for the individual cookies.

Jeanette Malafa, Second Place, Illinois State Fair

Cocoa Dyno-Bites® Bars

Ingredients:1 box of brownie mix ( + normal ingredients for making mix; egg, oil, etc.)
1 cup marshmallow fluff
1/2 cup salted peanuts, coarsely chopped
2 cups Malt-O-Meal® Cocoa Dyno-Bites cereal
2/3 cup creamy peanut butter
1 1/4 cup semi-sweet chocolate chips

Directions:
Heat oven to 350 degrees. Line 9″ square pan with foil, then grease foil on bottom. Make and bake brownies as directed on box. Cool completely.

Frost brownies with marshmallow fluff. Sprinkle peanuts on top. Refrigerate while making the cereal topping.

Melt peanut butter and chocolate chips in a saucepan over low heat. Add cereal and mix until well covered, spread over frosted brownies. Refrigerate 1 hour or until set before cutting. Store tightly covered at room temperature or in the refrigerator.

Linda Cifuentes, Third Place, Illinois State Fair

Peanut Butter S’more Dyno-Bites

Ingredients and Directions:
Combine these two ingredients in a small bowl and press in a sprayed 13x 9 baking dish:
1 1/2 cups graham crackers; crushed
1/2 cup butter, melted

Top with these items, in the order listed:
1 can condensed milk
1 1/2 Malt-O-Meal® Cocoa Dyno-Bites®
2 cups mini marshmallows1 cup peanut butter chips
1/2 cup chocolate chunk pieces

Place in preheated 350 oven for 30 minutes. Cool on rack then cut into bars.

Mark Loar took home the blue ribbon for his twist on S’mores, called Easy Cocoa Dyno-Balls. Family campfires inspired these simple and scrumptious morsels. “These are a huge hit around the holidays and family get-togethers” Mark shares.

Second place winner Kathy Redick didn’t consider herself much of a baker until she entered the Make It With Malt-O-Meal® competition this year. This first time entrant took home the red ribbon for her Malt-O Yummy Treats. A local cookie exchange sparked her recipe idea. Her family gladly helped with taste-testing.

Blueberry Muffin Tops® Pops were the third prize winning creation from Bonnie Mortimer. Bonnie is a long-time fair competitor who enjoys entering contests with her whole family (who are huge fans of this recipe)!

Mark Loar, Kathy Redick and Bonnie Mortimer showing off their winning ribbons.

Washington County Fair Winning Recipes:

Mark Loar, First Place, Washington County Fair
Easy Cocoa Dyno-Balls

Ingredients:
8 cups Malt-O-Meal® Cocoa Dyno-Bites®
1 10oz. bag of coconut marshmallows
1/2 stick butter
1 tsp. vanilla

Directions:
Heat Butter, vanilla and marshmallows. Pour over Cocoa Dyno-Bites; mix well. Butter your hands and form mixture into balls. Place on wax paper lined platter. Great for holidays or parties!

Kathy Redick, Second Place, Washington County Fair
Malt-O Yummy Treats

Ingredients:
1 cup white sugar
2 sticks of butter
1 tsp vanilla
6 milk chocolate bars
1 cup chopped cashews
6 cups malt-o-meal Cinnamon Toasters® cereal
cooking spray

Before Mixing Ingredients:
1. Foil line a 13 x 18 in. cookie sheet with a lip. Spray the foil with cooking spray and set aside.
2. Fill bottom of cookie sheet with 6 cups Malt-O-Meal® Cinnamon Toasters cereal.
3. Unwrap 6 milk chocolate bars and set aside.
4. Chop 1 cup of cashews to fine consistency and set aside.

Directions:
In a heavy 3 quart sauce pan, dissolve 1 cup of white sugar in 2 sticks of butter and bring to a boil. Cook for two minutes longer. Remove from heat and add in vanilla, stir carefully, and pour the boiling mixture over the Malt-O-Meal Cinnamon Toasters cereal. Do not stir.
Place in the oven and cook at 350 degrees for 10 minutes. Use oven mitts as you don’t want bubbling sugar to get on your skin.  Take tray out of the oven and chocolate to melt enough to spread with spatula. Use spatula and spread chocolate all across the mixture. While chocolate is still soft, sprinkle the cup of cashews on top of the chocolate.
Put entire pan in the refrigerator until firm (about 45 minutes). Take out of the fridge and remove from pan, peel foil away from solid treat and break into pieces about 1 inch each. Place in airtight container and store in cool place or eat and enjoy!

Bonnie Mortimer, Third Place, Washington County Fair
Blueberry Muffin Tops® Pops

Ingredients:
3 cups crushed Malt-O-Meal® Blueberry Muffin Tops® Cereal
40 lollipop sticks
40 large marshmallows
1 lb. bag of white chocolate candy melts
15 drops blueberry candy oil

Directions:
Crush Blueberry Muffin Tops cereal and set aside. Put lollipop sticks into the marshmallows and set aside. Melt the candy melts and add the blueberry candy oil, dip the marshmallows into the melted candy and the roll in the crushed cereal. Place on wax paper to dry.

When Jan read about the contest, a particular family recipe immediately came to mind. The winning recipe, Crispy Cheese Bites, is both simple and sassy. She mixes hot sauce, cheddar cheese, butter and flour with Malt-O-Meal® Crispy Rice. The “dough” is formed into balls and, after just a short time in the oven, creates some tasty, cheesy snacks.

Jan runs a family farm with her husband and in her spare time enjoys gardening, horses and her grandchildren.

Runner up at the Iowa fair was Anita Van Gundy for her delectable treat, Coco Roos® Chocolate Almond Pie.  With a healthful approach to sweet treats, Janine Knop won third place with Wealth-O-Health Granola Goodies that include THREE popular Malt-O-Meal® cereal varieties.

Jan Trometer with her 1st place ribbons

Iowa State Fair Winning Recipes:

Jan Trometer, 1st place, 2010 Iowa State Fair

Crispy Cheese Bites

Ingredients:

1 cup butter
3 cups sharp cheddar cheese, shredded
1-1/2 teaspoon Tabasco®
2 cups flour
2 cups Malt-O-Meal® Crispy Rice cereal

Directions:

Mix butter and cheese together with hands like you would for pie crust. Add Tabasco®, flour and cereal. Mix until well blended. Form into balls. Chill until ready to bake. Bake at 350 degrees for 13 to 15 minutes depending on size of balls. Good to eat either hot out of oven or at room temperature.

Anita Van Gundy, 2nd Place, Iowa State Fair
Coco Roos® Chocolate Almond Pie

Ingredients:

Crust:

1 1/4 cups crushed Coco Roos® Malt-O-Meal® brand cereal
1/4 cup finely chopped almonds
6 T butter

Mix together and press into a 9 inch pie plate

Filling:

1 cup sugar
3/4 cup butter
1 tsp. vanilla
1/2 tsp. almond flavoring
3/4 cup pasteurized egg product
8 oz. cream cheese
3 oz. melted unsweetened chocolate

In a medium bowl, beat sugar and butter until fluffy, add vanilla, almond flavoring and cream cheese. Beat well. Add chocolate and mix well. Pour into pie crust and chill for at least 4 hours.

Whipped topping:

1/2 pint whipping cream
2 Tbsp. sugar
1/4 teaspoon almond flavoring

Beat until soft peaks form. Put on top of pie and sprinkle with silvered almonds and chocolate curls.

Janine Knop, 3rd place, Iowa State Fair
Wealth-O-Health Granola Goodies

Ingredients:

1 cup Malt-O-Meal® Honey Graham Squares®
1/2 cup Malt-O-Meal® Cocoa Dyno-Bites®
1/2 cup Malt-O-Meal® Crispy Rice
3 Tbsp. Chopped Pecans
2 Tbsp. flax seed
1/2 cup dried apricots, chopped
1/2 cup sweetened coconut
1/2 C. old fashioned oatmeal
2 Tbsp. butter
1 Tbsp. honey
2 Tbsp. peanut butter
2 Tbsp. apricot preserves

Directions:

Preheat the oven to 325 degrees. Mix together the first 7 ingredients (the dry ingredients). Melt together the butter, honey, peanut butter and apricot preserves and pour over the dry ingredients. Put this mixture into a baking pan and bake for 15 minutes, stirring every 5 minutes. Cool. Delicious eaten alone or served with yogurt, ice cream, or fresh fruit.

Fancheon Resler is a long-time state fair recipes contest competitor and a local baking and cooking legend in her Indiana hometown of Bluffton. She got her inspiration for this year’s winning recipe, Chocolate Raspberry Pizza, from a chocolate fountain and Malt-O-Meal® Cocoa Dyno-Bites® Cereal.

Fancheon is a retired English teacher who enjoys yoga and master gardening. Her love of baking seems to run in the family, since this year’s second place winner, Kenda Friend, is Fancheon’s daughter!

Kenda tells us she learned everything she knows ab out the kitchen from her mother. “I love competing with my mom,” she says. “It makes the contest that much more fun!” They keep their creations a secret from each other. When Fancheon learned of her daughter’s Peanutty Cocoa Dyno-Bites® Crispy Log, she thought it would win.

Our third place winner at the Indiana State Fair, Mary Margaret Jones, offers a savory take on cereal recipes with her Touch of Greece Spinach Cheese Bites that incorporate Malt-O-Meal® Crispy Rice cereal.

Fancheon Resler, Kenda Friend and Mary Margaret Jones showcase their awarding winning creations

Indiana State Fair Winning Recipes:

Fancheon Resler, 1st place, 2010 Indiana State Fair

Chocolate-Raspberry Pizza

Crust:

4 cups mini marshmallows
3 tablespoons butter
1/2 cup milk chocolate chips
4 cups Malt-O-Meal Coco Dyno-Bites

Topping:

6 ounces premier white chocolate chips
1 pint fresh red raspberries
1 cup milk chocolate chips
1/2 cup Malt-O-Meal Coco Dyno-Bites
Chocolate mint sprigs for garnish

Directions:

In 2-quart glass measuring cup or bowl, combine marshmallows, butter and chocolate chips. Microwave on HIGH for 1 minute. Stir until smooth. Add Coco Dyno-Bites® and combine well. Scrape out onto greased 12-inch serving tray or pizza pan; with buttered fingers, spread evenly and press for crust.

Melt white chips 30 seconds at a time until melted; stir until smooth and spread over chocolate crust. Arrange raspberries over chocolate. Melt milk chocolate chips in microwave as for white chips; drizzle over raspberries. While chocolate is still soft, sprinkle with Coco Dyno-Bites®. Refrigerate for 15 minutes before cutting into slices to serve. Refrigerate leftovers. Yields: 16 servings.

Kenda Friend, 2nd Place, Indiana State Fair
Peanutty Cocoa Dyno-Bites® Crispy Log

Ingredients:

1 (10 oz.) package marshmallows
1/4 cup butter
1 2/3 cups peanut butter baking chips (typically 1 10 ounce bag)
6 cups Malt-O-Meal® Cocoa Dyno-Bites® cereal
1 12-oz container of chocolate frosting

Directions:

Line 15x10x1 inch baking pan with foil; grease lightly. In large saucepan over medium heat, melt marshmallows, margarine and peanut butter chips, stirring constantly until mixture is smooth. Remove from heat and add cereal, stir until evenly coated. Press mixture evenly into greased foil lined pan. Spread frosting over cereal mixture to within 1 inch of edges.

Starting with longest side, roll up jelly roll fashion, peeling foil away from cereal mixture. Wrap roll in foil and store in refrigerator, seam side down for 1 hour or until firm.  Cut into 1/2 inch slices to serve.

Makes approximately 15 slices.

Mary Margaret Jones, 3rd Place, Indiana State Fair
Touch of Greece Spinach Cheese Bites

Ingredients:

1 Cup Malt-O-Meal® Crispy Rice cereal
1/2 cup cream of mushroom soup
1 (9 oz.) package of frozen spinach, thawed and well drained
1/3 cup pitted kalamata olives
3 eggs
1 cup pepper jack cheese, grated
1 green onion, chopped
1/4 cup chopped red pepper

Directions:
Combine all ingredients in large mixing bowl. Pour mixture into nonstick mini-muffin tin cups that have been sprayed with no-stick cooking spray. Bake at 350 degrees for about 25 minutes or until set and starting to brown.

Meanwhile, Rebekah Radewahn’s Mocha & Coconut Cream Tart took second place honors, combining Malt-O-Meal® Cocoa Dyno-Bites® with coconut filling and a delicious whipped cream topping.

Beth Campbell came in third with a decadent chocolaty treat, also made with Malt-O-Meal® Cocoa Dyno-Bites® and including raspberry cream filling.

Susan Nekich, Rebekah Radewahn and Beth Campbell pose with their winning creations.

Wisconsin State Fair Winning Recipes:

Susan Nekich of Milwaukee, 1st place, 2010 Wisconsin State Fair

Tropical Cinnamon Toasters® Sweet Potato Bake with Crusted Pork Medallions

Ingredients:

Cinnamon Toasters “Granola”:
2 cups coarsely crumbled Malt-O-Meal Cinnamon Toasters® cereal
1/2 cups melted butter
1/2 cups chopped pecans
1/2 cups shredded coconut

Sweet Potato Bake:
4 sweet potatoes
2 ripe bananas, skins on
1/4 cup maple syrup
3/4 cup butter, divided
2 tsp ground cinnamon
2 tsp pumpkin pie spice
1/2 tsp salt
2-3 cups Malt-O-Meal Cinnamon Toasters® cereal
1 small can crushed pineapple with juice

Pork Medallions:
1 1/2 cups crushed Malt-O-Meal Cinnamon Toasters® Cereal
1/4 cup flour
1/4 cup dry bread crumbs
1/2 tsp cinnamon
1 tsp salt
1/8 tsp pepper
1/2 tsp dry sage
2 eggs, beaten
1 pork tenderloin
2 Tbsp cooking oil

Combine all “granola” ingredients.  Spread on parchment lined baking pan. Bake @ 350 for 10-15 min. until crispy; set aside. Pierce sweet potatoes with fork and bake at 350 F until tender. Roast bananas with skins on for the last 15 minutes. When cool enough to handle, peel the potatoes and bananas. Mash (or puree) to desired consistency.  Add syrup and 1/2 cup butter to mixture. Add cinnamon, pie spice and salt. Spread half of mixture into a casserole dish sprayed with cooking oil. Sprinkle half of granola mixture over potatoes. Spoon rest of sweet potato mixture over granola. Top with remaining granola mixture; set aside. For “Pork Medallions,” combine all dry ingredient. Dip tenderloin in egg then dredge in dry ingredients. Brown over high heat in oil on all sides. Transfer to shallow baking pan and bake at 350 F until internal temperature is 155 to 160°. Let rest.  Cut into medallions and serve on top of sweet potato bake.

Rebekah Radewahn, Wauwatosa, WI. 2rd Place, Wisconsin State Fair

Mocha and Coconut Cream Tart

Ingredients:

Crust:
1 cup finely crushed Malt-O-Meal® Cocoa Dino-Bites® cereal
1/2 cup sweetened shredded coconut, toasted
6 tbs. chilled unsalted butter, cut into 1/2” pieces
3/4 tsp instant coffee crystals

Filling:
1/4 cup sugar
5 tbs. instant coffee crystals
2 tbs. cornstarch
1/2 cup plus 2 tbs. whipping cream
6 tbs. cream of coconut
4 large egg yolks

Topping:
3/4 cup chilled whipping cream
1/4 cup cream of coconut
2 tbs. powdered sugar
Sweetened shredded coconut, toasted

Directions:

For crust:
Preheat oven to 350 degrees.  Combine all crust ingredients in a food processor. Process until moist clumps form.  Press dough into the bottom and up sides of a 9” diameter tart pan with a removable bottom. Freeze crust until firm, about 10 minutes.  Place crust on a baking sheet.  Bake crust for about 20 minutes, or until set.  Cool completely.

Meanwhile, for the filling:
Whisk sugar, coffee crystals and corn starch together until no corn starch lumps remain.  Gradually whisk in cream, then cream of coconut (coffee crystals will not dissolve completely). Mix in egg yolks.  Whisk over a medium heat until mixture thickens and boils, about 8 minutes. Cool in pan, whisk occasionally. Spread filling into prepared crust. Chill until cold, about 2 hours.  Recipe can be made up to this point and refrigerated for 1 day.

For topping:
Beat whipping cream, cream of coconut and powdered sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted with a medium star tip. Pipe decoratively over filling. Sprinkle with toasted coconut. Refrigerate until cold, about 1 hour.

Beth Campbell, Belleville, WI 3rd Place, Wisconsin State Fair 2010

Mom’s Chocolate Raspberry Dream

Ingredients:
2 1/2 cups Malt-O-Meal® Cocoa Dyno-Bites®, crushed
2 tbs. sugar
6 tbs. butter, melted
2 cup (12 oz) Semisweet Chocolate Chips
6 egg yolks
1 3/4 cups whipping cream
1 tsp raspberry extract

Chocolate butter cream frosting:
1/2 cup butter, softened
3 cups powdered sugar
3 tbs. baking cocoa
3-4 tbs. milk
1 tsp raspberry extract

Directions:
In a small bowl, combine crushed Cocoa Dyno-Bites® and sugar; stir in butter.  Press onto the bottom and 1 1/2 inches up the sides of a greased 9” spring form pan. Bake at 350 degrees for 10 minutes.  Cool on a wire rack.

In a microwave or heavy saucepan, melt chocolate: stir until smooth. Cool. In a mixing bowl, combine egg yolk, cream and raspberry extract: beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.

Place pan on a baking sheet.  Bake at 350 degrees for 40-45 minutes or until crust is almost set. Cool on a wire rack for ten minutes. Carefully run a knife around the edge of the pan to loosen: Cool 1 hour longer. Refrigerate overnight.

For frosting:
In a mixing bowl, cream butter.  Combine confectioner’s sugar, cocoa and raspberry extract: Add to butter  with enough milk to achieve frosting consistency. Pipe into center of dessert. Refrigerate leftovers.

Makes 12-16 servings

When not cooking or winning recipe contests, Lisa is an office manager at a food service company. She enjoys horse racing, gardening and reading, not to mention watching the Food Network™!

Taking home the red ribbon for second place was Vicky Victor who made Mini Muffin Cakes with Tootie Fruities®.  These tasty morsels are topped with a sweet lemony glaze for an award winning finish.

Coming in third was a kid-friendly creation from Catherine Blackwood who made Malt-O-Meal® Lollipops.  This recipe calls for any of Malt-O-Meal’s 25 delicious cereal varieties so it can be personalized for your family’s favorites!

Lisa Alessandro takes top honors at the Ohio State Fair with her Blueberry MuffinTops® Sweet and Sour Meatballs with Coconut Rice.

Ohio State Fair Winning Recipes:

Lisa Alessandro of Groveport, Ohio: 1st Place 2010 Ohio State Fair

Blueberry Muffin Tops® Sweet n’ Sour Meatballs with Coconut Rice

1 lb ground beef
1/2 lb ground pork
2/3 cup Blueberry Muffin Top Cereal, crushed into crumbs
2 Tbsp. Lemon Rosemary Crusting
1 can sliced water chestnuts, chopped
1/2 cup dried blueberries, chopped
2 large green onions, white part and some green, minced
4 tsp. beef bouillon granules
2 eggs slightly beaten
2 Tbsp. Worcestershire sauce
2 Tbsp. vegetable oil
1 green bell pepper, sliced
1 small can pineapple tidbits (reserve 1/4 cup juice for sauce)

Sauce:
1 cup water
1/2 cup blueberry pomegranate juice
1/3 cup lemon juice
1/4 cup pineapple juice (from tidbits)
1/3 cup packed brown sugar
1/4 cup ketchup
2 Tbsp. cornstarch
1/4 tsp. salt
2 1/2 Tbsp. water

In large bowl, combine ground beef, pork, water chestnuts, blueberries, green onion, cereal, lemon rosemary crusting, and beef bouillon and mix lightly. Combine eggs and Worcestershire sauce and lightly beat together; add to meat mixture. Form into 1 1/2-inch meat balls. Heat vegetable oil in large skillet and brown meatballs in batches. Remove from heat and keep warm. Drain excess oil from pan and add first 6 sauce ingredients and bring to a boil. Mix cornstarch and salt in small bowl with water and add to sauce. Return to boil and let thicken slightly. Add meatballs back to skillet with sliced green pepper and pineapple bits. Let simmer, stirring occasionally for 10 minutes. Serve dish with coconut rice.

Coconut Rice:
1 Tbsp. butter
1 tsp. ginger power
1 cup light coconut milk
1 cup water
½ tsp. salt
1 cup jasmine rice, rinsed
¼ cup unsweetened grated coconut

Add butter, ginger, coconut milk, water, salt and rice to a medium sauce pan. Bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 15 minutes. Let rice stand covered, in the pot, off heat for 10 minutes. Add unsweetened coconut, incorporating it as you fluff rice with fork. Serve with meatballs.

Vicky Victor of London, Ohio: 2nd Place Ohio State Fair, 2010

Tootie Fruities Mini Muffin Cakes

Ingredients:
2/3 cup all purpose flour
1/3 cup finely crushed Tootie Fruities Cereal
1 1/2 cups granulated sugar
2 Tbsp. grated lemon zest
2 large eggs
1/4 cup extra virgin olive oil
2/3 cup whole milk
1/2 tsp. baking powder
1/2 tsp. salt

Icing:
1 cup confectioners sugar
2 1/2 Tbsp lemon juice

Directions:

Pulse the granulated sugar and lemon zest in a blender. Combine one egg at a time, then gradually pour in olive oil and milk. Pulse until emulsified into a thin batter, about 30 seconds. Whisk one cup of flour, the baking powder, salt, in a small bowl.  Add to blender in 2 batches, pulse lightly until blended. Scrape down the sides if needed. Lightly dust and oil pan with crushed cereal and shake off excess. Pour into a 12 cup mini cake pan. Bake at 350 degrees  for 22-25 minutes,  test, take out of the oven and cool for ten minutes. Bake the second batch. Cool.
Whisk confectioner’s sugar and lemon juice until smooth. Drizzle icing over cakes.

Makes 24

Catherine L Blackwood of Columbus Franklin, Ohio: 3rd Place, Ohio State Fair 2010

Malt-O-Meal® Lollipops

Ingredients:
1 bag (16 oz) large marshmallows (about 24)
1/4cup butter or margarine
1 bag (16oz) Malt-O-Meal® cereal of your choice

Creamy vanilla glaze:
1 cup powdered sugar
1/2 tsp. vanilla
1 Tbsp. water or 1 to 2 Tbsp. milk

-Or-

Chocolate Dip:
11 oz package Chocolate Chips, melted

Decorate as desired: Gumdrops, M & M’s, Sprinkles.

Directions:

Butter 15x10x1 inch pan. In large microwavable bowl, microwave marshmallows and butter on high for 2 to 3 minutes, stirring every minute, until mixture is smooth. Stir in cereal. Using a buttered back of spoons or hands, press mixture firmly into pan. Cool 2 to 3 hours before cutting into shapes. Meanwhile, in a small bowl, mix all glaze ingredients with spoon until smooth and spreadable. Cut into shapes with 2 1/2 to 3 inch cookie cutters that have been lightly sprayed with cooking spray. Insert a wooden stick about 1 inch into bottom of each shape.  Reshape cutouts as needed. Decorate with glaze and other items such as gumdrops etc. or dip in melted chocolate.

Makes 24

Frances (Frankie) Raymond won first place with her Raw Apple Treats.  Frankie tells us her unique take on baked apple muffins was a winner because of the soft sweet texture of the sweet, cinnamon apple and tasty oat cereal combo.

As a bonus, she adds, “They are so easy to make!” The recipe was inspired by a favorite apple cake recipe, and the wholesome goodness of Malt-O-Meal® Honey & Oat Blenders®.  Click here to watch Frankie on Sacramento & Co, on News10!

The second place winner, Kim Reiner, was a first-time contest participant and took home the red ribbon for her innovative Marshmallow & Jell-O® cereal bars.  Coming in third was Gay Ritner with a creative combination of two Malt-O-Meal® favorites, resulting in a chocolatey cinnamon treat that kids are sure to love!

Frances "Frankie" Raymond of Clarksburg with her winning "Raw Apple Treats"

California State Fair Winning Recipes:

Frances Raymond of Clarksburg, 1st place, 2010 California State Fair

“Raw Apple Treats”

Ingredients:

4 cups chopped raw Granny Smith apples
2 eggs
2 cups sugar
1/2 cup vegetable oil
3 cups Malt-O-Meal® Honey & Oat Blenders®
2 cups flour
2 tsp cinnamon
1 tsp salt
1 cup chopped toasted walnuts

Directions:

In a large bowl, mix together apples, eggs, sugar and vegetable oil. Set aside. Place cereal in a plastic bag and slightly crush with rolling pin. In a second bowl, mix 2 cups of cereal crumbs, flour, cinnamon, salt, and chopped walnuts. Add the dry mixture to the apple mixture and stir until well combined. Line muffin pans with papers. Fill each paper about 2/3 full. Sprinkle last 1 cup of cereal crumbs over top of treats. Bake at 350 degrees F for about 30-35 minutes or until done. Remove from oven and cool 5 minutes then remove from pan and cool on wire rack before serving. Makes 18-24 treats.

Kim Reiner, 2nd place, 2010 California State Fair

Marshmallow & Jello-O® Cereal Bars

Ingredients:

6 cups Malt-O-Meal® Honey & Oat Blenders®
3 cups puffed marshmallow cream
1 8-oz package of cream cheese
6 Tbs granulated sugar
1 large box of strawberry Jell-O®

Directions:

In a large bowl or loaf pan, mix the Jell-O® with 2 cups boiling water and one cup cold water. Set in fridge to chill slightly while preparing rest of dessert. In a large bowl, mix the cereal and marshmallow cream until well blended. Press into a greased 9”x13” pan. In a medium bowl, with mixer on medium speed, beat softened cream cheese and sugar until sugar is dissolved. Spread evenly over the cereal mixture. Be sure to spread to the very edges creating a seal of sorts so that the Jell-O® does not run down and get the cereal pieces soggy. Carefully pour chilled. though not set up, Jell-O® over cream cheese layer. Cover and chill 2 hours or until Jell-O® sets up.  Cut and serve.  Keep refrigerated. Makes 24 bars.

Gay Ritner, 3rd place, 2010 California State Fair

Cinnamon Toasters® Coco Roos® Bars

Ingredients:

Bottom layer:

2 cups Malt-O-Meal® Coco Roos® crumbed fine in blender, 1 cube unsalted butter melted.

Top layer:

1 cube unsalted butter softened
1/2 cup packed brown sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3 cups Malt-O-Meal® Cinnamon Toasters®, crushed to 2 cups
2 tsp cinnamon

Directions:

Preheat oven to 350 F.

Use 13” x 9” baking pan.

Bottom layer:
Mix the 2 cups of ground Coco Roos® with the cube of melted butter. Press evenly into bottom of pan. Bake for 15 minutes. Remove from oven and cool while preparing.

Top layer:
Beat butter, brown sugar, and sugar into a bowl. Add egg and vanilla and beat well. Combine flour, baking powder and baking soda in separate bowl and mix. Add to mix the 2 cups of crushed Cinnamon Toasters® and 2 tsp cinnamon. Combine the butter mixture with the dry mixture stirring thoroughly.  Press evenly on to the baked bottom layer. Bake 15-20 minutes. Cool. Cut into bars or squares. Makes 20-24 bars.