Ingredients:

• 2 cups Malt-o-Meal Fruity Dyno-Bites
• ½ cup flour
• 1/3 cup brown sugar, packed
• ½ teaspoon cinnamon
• 6 tablespoons cold margarine
• 1 can (21 ounces) apple pie filling
• 1 can (8 ounces) pineapple tidbits
• ½ cup maraschino cherries, halved
• stemmed cherries and pineapple slices for garnish

Instructions:

1. In electric mix bowl combine Dyno-Bites, flour, brown sugar, and cinnamon.
2. Cut in margarine with mixer beaters until crumbly. Set aside.
3. Combine pie filling, pineapple, and cherries and scrape into baking dish.
4. Spoon Dino-Bite crumbs on top.
5. Bake at 350 degrees in a 9X9-inch baking dish for 20-25 minutes or until filling starts to bubble.
6. Remove from oven and garnish.
7. Best served warm with vanilla ice cream.

Makes six servings

]]> http://www.malt-o-meal.com/feeds/2009/10/01/tutti-fruity-dyno-bites-crunch/feed/ 1 http://www.malt-o-meal.com/feeds/2009/09/29/cocoa-raspberry-cup-cakes/ http://www.malt-o-meal.com/feeds/2009/09/29/cocoa-raspberry-cup-cakes/#comments Tue, 29 Sep 2009 19:25:50 +0000 Team Malt-O-Meal http://www.malt-o-meal.com/feeds/?p=3007 Make It with Malt-O-Meal Contest Winner, Denise Fife submitted this 1^st place, 2009 Washington County, PA Fair

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

Step 1 In a bowl, mix the powdered sugar, cereal and peanut butter then divide into fourths.

Step 2 In a parfait glass, put ½ of one part of the divided peanut butter mixture.

Step 3 Then top with the crumbled cake.

Step 4 Next add ½ of one of the pudding cups.

Step 5 Layer sliced strawberries on top.

Step 6 Repeat steps 2 through 4

Step 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

• 4 pieces chicken breast, bone in with skin on
• 6 cups Malt-O-Meal Colossal Crunch cereal, lightly crushed
• 3 tablespoons vegetable oil
• 1 small onion, diced
• 1 stalk celery, diced
• 3 links chicken sausage, apple/maple flavored
• 1/2 teaspoon hot red pepper flakes
• 1/2 large apple, peeled and finely chopped
• 1 cup fresh bread cubes or pieces
• 1 teaspoon poultry seasoning
• 1 teaspoon sage
• 1 cup chicken stock
• 2 tablespoons maple syrup
• 2 tablespoons melted butter
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees. Wash chicken breasts and pat dry. Season lightly with salt and pepper. Set aside.
2. Sauté onion and celery in oil in a skillet until tender and clear.
3. Remove casings from sausage and crumble into skillet. Sauté until lightly browned. Stir in pepper flakes.
4. Place crushed Malt-O-Meal colossal crunch cereal in bowl and toss with sausage mixture, chopped apple, bread cubes, poultry seasoning and sage.
5. Sprinkle stock over stuffing mixture and toss.
6. Make a pocket underneath the chicken skin and stuff with stuffing mixture. Repeat for each chicken breast.
7. Place remaining stuffing in bottom of baking dish. Place chicken on top. Combine syrup and melted butter and brush top of chicken. Season with additional salt and pepper.
8. Bake for 30 minutes covered. Remove cover and bake chicken until golden and internal temperature reaches 165 degrees.

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.

Parfaits:

• 2 cups Malt-O-Meal Cinnamon Toasters
• 1 package Jello-O cheese cake cook & serve pudding
• 4 – 4 oz. cans peaches, diced
• Maple syrup

Munch Mix:

• 1/4 cup butter
• 1/4 cup brown sugar
• 1 teaspoon ground ginger
• 4 cups Malt-O-Meal Frosted Mini Spooners
• 1 cup cocktail peanuts
• 1 cup dried cherries

For the partfaits:

Crush Malt-O-Meal cinnamon toasters cereal fine and set aside. Prepare pudding. Stir pudding mix into 2 cups milk in medium saucepan. Bring to full boil on medium heat, stirring constantly. Remove from heat and let pudding cool. Spoon 3/4 cup chopped drained diced peaches into each of the 4 parfait glasses. Top each with 4 tablespoons of Malt-O-Meal cinnamon toasters cereal, 4 tablespoons cheese cake pudding and 1 teaspoon maple syrup. Repeat the layering. Makes 4 servings.

For the munch mix:

preheat oven to 350 degrees. Place butter and sugar in large microwavable bowl. Microwave on High for 1 to 2 minutes or until butter is completely melted with stirred. Add ginger; mix well. Add Malt-O-Meal frosted mini spooners cereal; toss lightly. Spread in a single layer in greased 15×10x1-inch baking pan. Bake for 15 minutes. Remove pan from oven and stir in peanuts. Return to oven and continue baking for 10 minutes. Cool completely. Add dried cherries and toss lightly. Makes 18 servings, 1/3 cup each.

Total prep time: 25 minutes

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.