• 1 can lump crab meat
• 15 butter crackers crushed
• 1 egg lightly beaten
• ¼ cup onion chopped
• ¼ red bell pepper chopped
• 1 tbsp fresh parsley chopped
• ¼ cup light mayonnaise
• 1 tsp prepared mustard
• 1 tsp fresh lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp old bay seasoning
• ¼ tsp cumin
• 1/8 tsp ground cayenne pepper
• ¼ tsp worchester sauce
• 1 cup Malt-O-Meal Crunch cereal lightly crushed
• ½ cup plain bread crumbs
• ½ stick butter
• ¼ cup canola oil

Directions:

1. In a large bowl combine crab meat, crackers, egg, onion, red bell pepper, parsley, mayonnaise, mustard lemon juice, salt, black pepper, old bay seasoning, cumin, cayenne pepper, and worchester sauce, mix lightly so not to break up lump crab meat. Form into 4 even patties.
2. On a large plate combine Malt-O-Meal Crunch cereal and bread crumbs. Take each crab patty and coat with cereal and bread crumb mix. Set aside.
3. In a large skillet, heat butter and oil on med heat. Cook the crab cakes for 4-6 minutes on each side or until golden brown. Serve warm. Servings 4

• 6 cups Malt-O-Meal Cinnamon Toasters-coarsely chopped
• 1 cup pecans, coarsely chopped 
• ½ cup butter
• 1- 15 oz. canned pumpkin
• 1- 14 oz. can eagle brand
• 1- 8 oz. package cream cheese
• 2 eggs
• 1 tsp ground cinnamon
• ½ tsp allspice
• 1 pinch of nutmeg
• ½ tsp salt

1. Preheat oven to 350°
2. In a large mixing bowl combine cinnamon toasters, pecans and butter. Mix until butter is well incorporated. Lightly spray a 13 x 9 pan with PAM. Take half of your mixture and firmly press into pan. Reserve the other half to top your pan.
3. In a large mixing bowl combine the pumpkin, cream cheese, eggs and spices with an electric mixer & beat until smooth. Take this mixture and pour over pressed mixture. Take the remaining crumb mixture and sprinkle over top.
4. Bake for 40 minutes or until center is firm (do not over bake). Let cool and cut into bars.

• 2 cups cooked chicken, chopped
• 1 cup condensed cream of chicken soup
• 1 cup of sour cream
• ¾ cup mayo
• 2 celery ribs, chopped. 3 hard boiled eggs, chopped
• 1 – 8oz. can water chestnuts, drained, chopped
• 2 tsp lemon juice
• Salt and pepper, ¼ tsp each
• 1 cup shredded cheddar cheese
• 1 cup Malt-O-Meal Honey and Oat Blenders, crushed
• 3 tbsp butter, melted
• ¾ cup sliced almonds

1. In a large bowl, combine the first 9 ingredients. Transfer to a greased 9 x 13 baking dish. Sprinkle cheese over top. Toss cereal with butter and sprinkle over cheese. Top with almonds. Bake uncovered at 350° for 25-30 min.

• 5½ cup Crispy Rice Malt-O-Meal cereal
• 1 cup sugar
• 1 cup peanut butter
• 1 cup light corn syrup
• 6 oz chocolate chips
• 6 oz butterscotch chips

Combine sugar and corn syrup in medium sauce pan over low heat. Add peanut butter and stir until smooth. In a large bowl, combine mixture with crispy rice cereal. Immediately spread into 9 x 13 greased pan.

Sprinkle both chocolate and butterscotch chips over top to melt. Spread with butter knife. Let cool for 30 minutes. Cut into bars.

Serves 10

• 1½ tbsp butter
• 1½ cup mini marshmallows
• 3 cups Malt-O-Meal Honey and Oat Blenders
• 1- 8 oz pack cream cheese, softened
• ¾ tsp ground ginger
• ½ cup powdered sugar
• 1- 8 oz container frozen whipped topping, thawed
• 1 fresh pineapple, peeled, quartered lengthwise and cored
• 1 tbsp sugar

1. Microwave butter on high 30 seconds or until melted. Add marshmallows. Microwave on high 1 minute or until marshmallows are completely melted, stirring after 30 seconds. Add cereal and mix lightly to coat. Press firmly onto bottom and up sides of a 10 inch tart pan mold to form crust.
2. Beat cream cheese, ginger and powdered sugar in small bowl on medium speed with an electric mixer until well blended and creamy. Add whipped topping. Beat on low speed for 1 minute longer or until just blended. Spread the mixture evenly over crust and refrigerate.
3. Preheat grill pan to medium high heat. Cut each pineapple quarter lengthwise into ¼ inch slices. Sprinkle with sugar and mix well. Let stand for five minutes. Place pineapple slices on grill and cook 2-3 minutes each side until tender. Cool completely. Arrange pineapple slices over tart and serve.

8 servings

• 1½ cups crushed Malt-O-Meal Coco Roos
• 1/3 cup butter, melted
• 1 cup milk chocolate chips
• 1/3 cup whipping cream
• 1 pint whipping cream
• ½ cup powdered sugar
• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 6 tbsp milk
• 2 tsp vanilla

1. In a bowl mix together crushed Malt-O-Meal Coco Roos and butter until blended. Press into a 9” pie plate and chill.
2. In a saucepan, melt chocolate chips with 1/3 cup whipping cream. Remove from heat. Beat until smooth. Refrigerate until slightly thickened. Pour mixture into bottom of prepared crust. Return to refrigerator.
3. Whip the pint of whipping cream until soft peaks form. Add ½ cup of powdered sugar and whip until whip until peaks are stiff. Set aside.
4. In a large bowl, cream peanut butter and cream cheese. Add 1 cup of powdered sugar and combine well. Add milk and vanilla and beat for one minute on high speed.
5. Reserve about 1 cup of the whipped cream for garnishing. Fold remaining whipped cream into the cream into the cream cheese-peanut butter mixture until completely blended. Spoon into pie shell on top of the chocolate. Sprinkle crushed Coco Roos on top of the pie. Pipe the remaining whipped cream around the edge of the pie.
6. Let chill in the refrigerator at least 4 hours before serving.

• 1 cup butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 egg
• 1 cup salad oil
• 3½ flour, sifted
• 1 tsp salt
• 1 tsp baking soda
• 1 cup coconut, shredded
• 1 cup oatmeal, uncooked
• 1 cup cornflakes, crushed
• 1 tsp vanilla
• 1 cup Malt-O-Meal Coco Roos

1. Preheat oven to 325°. Cream butter and both sugars together until fluffy. Add egg and mix well. Add salad oil, vanilla, oats, corn flakes, and coconuts stirring well. Slowly add flour, soda, and salt and mix well. Slowly add flour, soda, and salt and mix well. Fold in Malt-O-Meal Coco Roos. Spoon onto cookie sheet and bake for 20 minutes.