Ingredients

• 4 ounces cream cheese
• ½ cup sugar
• 1 envelope whipped topping mix
• 1 banana, sliced thinly
• Fresh lemon juice
• 1-21 ounce can blueberry pie filling
• 1 cup fresh blueberries, 1 Malt-O-Meal cereal pie crust
• Extra blueberry and cereal for garnish

Pie Crust:

• 1/3 box Malt-O-Meal Blueberry Muffin Tops cereal
• ¼ cup butter

1. Place cereal in food processor and pulse until the cereal reaches a consistency of finely crushed crumbs melt the ¼ cup butter and add cereal crumbs, which come out to about 1½ – 2 cups of crumbs. Mix together and pat in a 9 inch pie pan. Bake in preheated 325 oven for ten minutes. Cool for 1 hour.
2. In a large bowl, combine the softened cream cheese and sugar with an electric beater until well blended prepare the whipped topping according to package directions and fold into the cream cheese mixture. Place slices of banana evenly over the crust sprinkle some lemon juice on bananas to keep them from turning black. Spoon the cream mixture over the bananas. Refrigerate pie for about an hour to set. In a medium sized bowl, combine the blueberry pie filling and the fresh blueberries. Top the pie with the blueberry mixture. Refrigerate for at least 4 hours before serving.

2nd Place Winner of State Fair make it with Malt-O-Meal® Recipe Contest by Kendra Schimke, St. Francis, WI
These incredibly tasty chicken tenders are a unique twist on breaded chicken! They can be served as an appetizer, on top of a salad, or as a main course. Children will love the fun of helping you shake the chicken in the bags, and they make for a delicious, impressive and quick and easy meal! I presented them in a decorative glass jar with honey mustard and ranch for dipping.

• 1 pound chicken tenders
• 1 ½ cups flour
• 1 tsp salt
• 1 tsp pepper
• 2 eggs beaten
• 4 cups Malt-O-Meal Crispy Rice cereal
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp dry ground mustard
• Parmesan and herb spice blend (found in the spice aisle)
• 3 tbsp grated parmesan cheese

1. Preheat oven to 350. In a large re-sealable bag combine flour, salt and pepper, and shake to combine. In a second re-sealable bag combine cereal, garlic powder, onion powder, salt, mustard, and 3 tbsp parmesan cheese and crush the bag until cereal is finely crumbled.
2. Rinse chicken tenders and pat dry with paper towels. Take a few chicken tenders at a time and place in the flour mixture bag, seal the bag, and toss to coat. Shake off the excess coating. Coat chicken tenders one at a time in the egg mixture, letting any excess drip off, and place in the cereal mixture bag, seal the bag and shake to evenly coat.
3. Insert wooden skewer halfway into chicken tender and sprinkle with the parmesan herb blend. Place on a greased cookie sheet and bake for 10 minutes. Flip the tenders over and bake an additional 10 minutes or until golden brown. Sprinkle with grated parmesan cheese and bake until cheese is melted.

Crust:

• 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.

Makes 24 bars.

Ingredients:

• ¾ cups butter
• 1 cups brown sugar
• 1 ¾ all purpose flour
• 2 ½ cups Malt-O-Meal Honey and Oat Blenders cereal
• 2 cups strawberry preserves

1. Mix butter and sugar in food processor. Add flour and process till mixed. Add 2 cups of the cereal and process again until mixed.
2. Place half of mixture into a greased 9″ x 13″ pan and press down firmly. Spread preserves over mixture. Sprinkle remaining cereal mixture over preserves then sprinkle ½ cup of cereal over top. Pat down slightly.
3. Bake at 400 for 25-30 minutes.

Ingredients:

• 2 cups Malt-O-Meal Frosted Flakes
• ½ cup ranch flavored croutons
• 1 cup oyster crackers
• ½ cup french friend onions
• ½ cup toasted almonds
• 2 tbsp olive oil
• ¼ cup butter
• ½ tsp cayenne pepper
• ½ tsp onion powder

Directions:

1. Mix together Frosted Flakes, croutons, oyster crackers, onions and almonds.
2. Melt butter and stir in olive oil.
3. Mix cayenne and onion powder into butter mixture.
4. Coat dry mixture with butter mixture.
5. Spread out in an even layer on a baking sheet.
6. Bake at 350 for 15-20 minutes stiring once.

• 1 12-ounce package chocolate chips
• 2 cups Malt-O-Meal Tootie Fruities cereal, finely crushed
• 4 ounce cream cheese
• ½ cup powdered sugar
• 1 tsp pure vanilla extract
• 1 cup whipped cream
• Fresh berries

1. Pour the chocolate chips into a large, microwave glass bowl. Microwave on high for 1½ minutes. Stir until chocolate is totally melted. Do not overcook. Add the crushed cereal and mix well. Drop 1 tbsp of the mixture into a paper lined cupcake tin. Press flat and put in refrigerator to cool.
2. In a small bowl, combine the cream cheese, powdered sugar, and vanilla. Beat with mixer until smooth. In another small bowl, whip the cream until it holds firm peaks/ add to cream cheese mixture. Blend well. Keep in refrigerator until ready to serve. Remove cupcake paper from around chocolate disks and apply cream cheese mixture to top with a pastry bag. Garnish with berries.

Serves 12

INGREDIENTS:

Pudding:

• ½ cup sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 1 quart half and half
• 4 egg yolks, slightly beaten
• 1 tbsp pure vanilla extract
• 4 cups Malt-O-Meal Tootie Fruities cereal

INSTRUCTIONS:

1. Blend sugar, cornstarch, and salt in a large glass microwaveable bowl. Add half and half and eggs. Stir well with a wire whisk. Microwave on high, stirring well after every minute of cooking time. Continue until thick and bubbly. Add vanilla and mix well. Let cool slightly. (important – or your cereal will melt away). Stir in Malt-O-Meal Tootie Fruities cereal. In trifle bowl, stick two rows of cereal along the bottom sides of the bowl with a dab of corn starch. Use once of each color and then repeat. Carefully spoon the pudding into the center of the bowl and push it to the sides with the back of a spoon to not disturb the attached cereal. Cover with plastic wrap pressed onto the surface. Refrigerate several hours or overnight.

Strawberry cream filling:

• 8 ounces fresh strawberries, chopped
• 2 tbsp corn starch
• ½ cup sugar
• ½ cup cold water

1. Mix sugar, corn starch and water in a small sauce pan. Add strawberries and cook over medium heat, stirring constantly, until mixture thickens and boils for 1 minute. Remove from heat and chill thoroughly.

• 2 tsp unflavored gelatin
• 2 tbsp cold water
• ¼ cup boiling water
• ¼ cup sugar
• 1 cup whipping cream
• 1 tsp pure vanilla extract
• 1- 11 oz. can mandarin oranges, well drained

1. Sprinkle gelatin over cold water in a small bowl, let soften for 1 minute. Add boiling water. Stir until completely dissolved. Cool slightly. In another bowl, stir together sugar, cream, vanilla, and strawberry sauce. Beat on medium speed of electric mixer until stiff. Add gelatin mixture. Blend well. Remove the plastic wrap from the pudding and place a layer of mandarin oranges on top. Let some touch the edges of the bowl. Add the strawberry cream filling and refrigerate several hours until ready to serve.

To serve:

• 1 cup whipping cream
• ¼ cup sugar
• 1 tsp pure vanilla extract
• 8 ounces fresh strawberrys, sliced.
• ¼ cup slivered almonds, toasted.

1. In a small bowl, whip the cream until soft peaks form. Add sugar and vanilla. Continue whipping about one minute until sugar dissolves and cream holds soft peaks. Add a layer of sliced strawberries, and almonds on top of the strawberries cream filling layer. Then top with the whipped cream. Garnish with additional fresh strawberries.

Chicken:

• 2 boneless skinless chicken breasts
• 1 cup Malt-O-Meal Honey & Oat Blenders cereal
• 1/3 cup grated parmesan cheese
• ½ cup cornstarch
• 1 egg, beaten

1. Pre-heat oven to 350°
2. Crush cereal and mix in parmesan cheese
3. Coat chicken breasts in cornstarch then dip into beaten egg
4. Finally, roll chicken in cereal mixture
5. Place on greased pan and sprinkle with extra parmesan cheese.
6. Bake at 350° for 20 minutes or until chicken is done and serve with peach salsa and wild rice.

Peach Salsa:

• 2 medium tomatoes, chopped
• 1 small red onion, chopped
• 1 cup peaches, chopped
• ¼ tsp salt

Combine all salsa ingredients in a medium size bowl, mix and serve cold.

Makes 40 bars.

• 2 cups butterscotch chips
• 1 cup creamy peanut butter
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 4 cups Malt-O-Meal Frosted Mini Spooners, crumbled
• 4 cups mini marshmallows
• 2 cups semisweet chocolate chips
• 1 tsp vegetable oil
• 1 cup salted roasted peanuts, coarsely chopped.

1. Prepare a 13 x 9 pan with cooking spray.
2. In a large microwave safe bowl, combine the butterscotch chips, peanut butter and butter. Cook in the microwave at medium power for 2 minutes, stir and continue to cook in 30 seconds increments until melted. Add vanilla extract, stir until smooth. Fold the crumbled cereal into the mixture until combined. Put the marshmallows in a microwave safe bowl and cook in the microwave for 1 minute, on high , then stir until smooth. Fold the melted marshmallow into the cereal mixture until combined. Press the mixture into the prepared pan, using your fingers or the bottom of a measuring cup to flatten the mixture. In microwave safe bowl, combine the chocolate chips and vegetable oil. Cook on high, in the microwave in 30 second increments, until shiny, stir until smooth. Spread the chocolate evenly over the cereal mixture and sprinkle with the chopped peanuts. Chill until firm, then cut into bars.

Ingredients:

• 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.