Yield: 12

Ingredients

• 4 eggs
• 2¼ cups flour
• 1½ tsp baking powder
• ½ tsp salt
• ¾ cup butter
• 1 – 8oz cream cheese
• 1½ cups sugar
• 2 tsp vanilla
• 4 cups crushed Malt-O-Meal Cinnamon Toasters cereal
• ½ cup pecan pieces
• PAM for spraying pan

Baking temp: 325°
Baking time: 50-60 minutes

Glaze:

• 1 cup powdered sugar
• Milk to thin
• 1 tsp vanilla extract
• ¼ tsp almond extract

Instructions:

1. Preheat oven to 325°. Crush cereal (in blender or food processor). PAM an angel food 10′ pan. Combine flour, baking powder, salt set aside
2. In large bowl mix ¾ cup butter, and cream cheese on med. speed for 30 seconds. Add sugar and vanilla. Beat 5 minutes on med speed until light and fluffy.
3. Add eggs one at a time. Beat well and scrape bowl after each addition. Add flour mixture (1/3 at a time) mix until blended, add pecans mix.
4. Spoon 1/3 batter into greased pan. Spread batter evenly. Sprinkle with 1/3 cinnamon cereal. Spread 1/3 butter on top of cereal. Sprinkle 1/3 cinnamon cereal. Pour remaining batter on top with remaining cereal.
5. Bake in preheated oven 50 minutes. Check for doneness with toothpick. Add 5 minutes at a time. Cake is done when it springs back when touched and toothpick inserted in center comes out clean. Cool 20 minutes. Combine ingredients to make glaze. Glaze cooled cake. Chill or serve immediately.

• 2 cups semisweet chocolate chips
• 2 – 8oz packages cream cheese, softened
• 1 cup seedless raspberry jam
• 2 tbsp raspberry liqueur
• 2 cups ground Malt-O-Meal Honey Oat Blenders cereal
• Chocolate candy coating

1. Microwave chocolate morsels in microwave on low heat. Stir every 30 seconds. Beat cream cheese at medium speed with an electric mixer until smooth. Add melted chocolate, raspberry jam, and liqueur, beating until blended. Stir in ground cereal; cover and chill for 2 hours. Melt chocolate candy coating and dip balls in coating. Place on waxed paper until chocolate sets. Store in air tight container. Makes 6 dozen.

8 servings

Ingredients:

• 2 – 1 lb 4oz cans of apple pie filling sweetened with Splenda
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 2 tsp lemon juice
• 1 tsp vanilla

Process in a food processor to the texture of cornmeal enough Malt-O-Meal Cinnamon Toasters to make 4½ cups.

• 1½ sticks margarine, melted
• ½ stick margarine, cut into ½” cubes

Place pie filling in a mixing bowl and cut into ¾” chunks if necessary. Add cinnamon, nutmeg, lemon juice and vanilla. Mix well and set aside. In another mixing bowl add Malt-O-Meal Cinnamon Toasters and melted butter. Mix together until well blended. Spread ½ of the Malt-O-Meal mixture in a 11” x 7 x 1.5” baking dish. Spread mixture evenly to about 3/16″ thick, not up sides. Place a sheet of wax paper over the crust and use a slightly smaller same shape dish to press the crust flat. Remove small dish and wax paper and place the apple mixture on to the crust and spread out evenly. Pour the remaining malt o meal mixture on top and spread out evenly. Place the wax paper on top and use the same small dish to lightly press the top crust until smooth. Add the ½ cube margarine pieces on top of the crust, placing each evenly over the entire crust. Bake in a preheated 350° oven for 40 minutes.

Crust:

• 2 cups ground Malt-O-Meal Coco Roos cereal
• ½ cup salted peanuts, coarsly ground
• 1/3 cup melted butter
• 3 tbsp brown sugar

1. Mix together and press into large glass pie plate. Bake in 350° oven for 8 minutes. Place on rack, cool completely.

Filling:

• 2- 8oz packages cream cheese softened
• ¾ cup brown sugar, firmly packed
• ¼ cup creamy peanut butter
• 1 tsp vanilla extract
• 2 large eggs
• 1/8 cup whipping cream
• 1¼ cup chocolate peanut butter candy (Reese’s Pieces work well) chopped coarsely
• Heath bits for garnishing

1. Place cream cheese in mixer with brown sugar and cream well. Add peanut butter. Add eggs one at a time blending well after each addition. Fold in vanilla extract, whipping cream and chocolate peanut butter candy. Pour into cooled shell and bake at 325° for 55 minutes. Remove and let cool completely before placing in refrigerator to chill before serving with heath bits.

Ingredients:

• 1 package refrigerated chocolate chip cookie dough (16 oz or more)
• 1 – 8 oz package cream cheese (softened)
• 1/3 cup of sugar
• 1 can Eagle Brand condensed milk
• ½ cup cold half and half
• 1- 3.9 oz package chocolate instant pudding
• 1 ½ cup Malt-O-Meal Cocoa Dyno Bites cereal
• 1 cup toffee pieces
• Topping – Hershey kisses (pumpkin spice flavor)

Directions:

1. Roll out cookie dough into circle or square ¼” thick, bake for 12-15 minutes until the edge is set (your cookie will be soft). Let cool for 15 minutes, then loosen cookie from pan running a knife under the edge. Let cookie completely cool before adding the other layers.
2. Mix cream cheese and sugar in a small bowl. Mix condensed milk, half and half and pudding in another bowl. Mix until well blended. Let sit for 5 minutes (this will create a very stiff pudding that feels more like frosting).
3. Spread cream cheese mix on top of cookie. Sprinkle 1 cup of the Cocoa Dyno Bites cereal on top of the cream cheese. Then sprinkle ½ of the toffee pieces on top as well. Press these toppings into the cream cheese gently.
4. Next, spread the pudding mix on top of the cookie. Then sprinkle the rest of the cereal and toffee pieces on top of the pudding
5. Use the Hershey Kisses as garnish around the edges, or in the middle of each piece.
6. Serve immediately or refrigerate.

• 4 cups of stuffing mix (I used pepperidge farm)
• 2 cups Malt-O-Meal Raisin Bran
• 2 cups chopped celery
• 2 cups chopped onion
• 4 tbsp butter
• ½ chopped parsley
• 1½ cup chopped apple (I used honeycrisp)
• ½ cup milk
• ½ cup water
• 1 cup vegetable or chicken broth
• 2 eggs
• Salt and pepper to taste
• 1 tsp poultry seasoning

1. Preheat oven to 350°. In a large bowl mix stuffing and cereal. In a large pan cook celery and onion in butter for 10 minutes, add apple and parsley and cook for an additional 5 minutes. Remove from heat and add the stuffing mix. In a small owl mix in the remaining ingredients and pour over vegetables and stuffing. Mix well and pour into a greased baking dish (or use to stuff chicken or pork chips) bake covered for 30 minutes.  Uncover and bake for an additional 15 minutes.

• 1 cup Malt-O-Meal Dyno Bites
• 1 cup Malt-O-Meal Crispy Rice Cereal
• 1 cup butter
• 1 cup oil
• 1 cup brown sugar
• 1 cup sugar
• 1 cup oatmeal
• 1 egg
• 1 tsp cream of tartar
• 1 tsp vanilla
• 1 tsp salt
• 1 tsp soda
• 3½ cup of flour
• 1 cup semi sweet chocolate chips

Preheat oven to 350°

Cream butter, sugars, egg, oil, vanilla, and dry ingredients. stir in cereals. Roll into balls the size of walnuts and roll into sugar. Flatten with a glass dipped into sugar. Bake at 350° for 5 to 8 minutes.

Chocolate Drizzle: 1 cup semi sweet chips melted into a small sandwich bag in the microwave for 30 seconds. Cut a small hole in the corner of the bag, drizzle on top of the cookies. Makes 4 dozen.

Serves 6 to 8

Ingredients:

• 2 pounds ground chicken
• 1 egg, beaten
• 2 cups Malt-O-Meal Apple Zings, lightly crushed
• ¼ cup minced onion
• ½ tsp garlic salt
• 1 can condensed tomato soup
• ½ can water
• 1 tbsp fresh chopped basil
• 3 cups cooked rice

Directions:

1. Preheat over to 350°. Mix chicken, egg, Apple Zings, onion and salt in medium bowl. Form into ½” balls. Place in baking dish. Whisk tomato soup with water and spoon evenly over the chicken balls. Sprinkle with chopped basil.
2. Bake 30 to 45 minutes in preheated oven.
3. Spoon cooked rice on large serving platter. Place cooked meatballs on top and drizzle with remaining sauce.

Makes 50 cocktail sized meatballs

Ingredients

• 1½ crushed Malt-O-Meal Honey and Oat Blenders
• 2 eggs
• ½ tsp salt and pepper (each)
• 2 tbsp dried onion flakes
• 1 lb ground pork
• ½ lb ground beef
• 2 tbsp ketchup
• 1 can of jellied cranberry sauce (16 oz)
• 12 oz bottle of chili sauce
• 2 tbsp brown sugar
• juice of ½ lemon

Directions:

1. Mix the ground pork and beef with egg yolks. Add the salt and pepper, onion flakes, ketchup and crushed Malt-O-Meal Honey and Oat Blenders. Mix by hand until combined.
2. Form into miniature meat balls, I use a small cookie scoop but you could also use a tablespoon. At this point, you can refrigerate for a day or two or freeze before baking.
3. In a large sauce pan, melt the jellied cranberry sauce over medium-low heat. Add the chili sauce, brown sugar and lemon juice and stir until the sugar dissolves (a few minutes) place meatballs in a 9 x 13 pan and pour the sauce over the top bake in 350 degree oven for 40-45 minutes. Place meatballs and sauce in a bowl or giant cocktail glass to serve.

• 2 tbsp coarse grain mustard
• ½ cup prepared dijon mustard
• 2 tsp lime juice
• 3 tbsp honey
• ¼ tsp chipotle powder
• Pinch salt
• Pinch black pepper
• 1 cup buttermilk
• 1 large egg
• 1 lb boneless, skinless chicken breasts
• 4 cups Malt-O-Meal Honey and Oat Blenders cereal, divided
• ½ cup finely chopped nuts (pecans, walnuts or a combo)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup flour
• ¼ cup honey

1. Begin by making the dipping sauce: in a medium bowl, combine the coarse grain mustard, prepared dijon mustard, lime juice, honey, chipotle powder, salt and pepper and mix well. Cover and refrigerate while you prepare the chicken. Preheat oven to 375°. In a medium bowl, combine the buttermilk with the egg and beat lightly until combined. Place the boneless skinless chicken breasts in the bowl with this mixture and turn to coat. Let soak for 10 minutes.
2. Meanwhile, place 2 cups of Malt-O-Meal Honey and Oat Blenders cereal in a large zip lock bag and crush with a rolling pin into very fine crumbs. Pour crumbs into a large, shallow bowl and add finely chopped nuts, salt, black pepper and flour. Mix well and set aside. Place the two remaining cups of Malt-O-Meal Honey and Oat Blenders cereal into another large shallow bowl. Remove the chicken from the buttermilk and egg mixture and place into the dry mixture that contains the finely crushed cereal, nuts and spices and coat well.
3. Quickly dip the chicken back into wet mixture, then roll in the whole cereal flakes, pressing well. Repeat with remaining chicken pieces. Place breaded chicken pieces on a baking sheet that has been sprayed with non stick cooking spray. Bake for 15-18 minutes, depending on the size and thickness of the chicken pieces. Remove from oven and drizzle with honey. Serve alone or with chilled dipping sauce.