Prepare the sauce and refrigerate until ready to use

• 1 cup sour cream
• ¾ cup mayo
• 3 tbsp fresh cilantro finely chopped
• ½ tsp cumin
• ½ tsp minced garlic
• 3 tbsp tequila
• Salt and pepper to taste

Combine all ingredients and refrigerate until thoroughly chilled.

• 24 large shrimp, peeled and deveined
• 2 egg whites, lightly beaten
• 2 cups Malt-O-Meal Cinnamon Toasters, crushed
• ¼ to ½ tsp chipotle powder, to taste
• ½ tsp kosher salt
• ½ tsp ground black pepper
• 1 – 3 tbsp canola oil as needed

Place shrimp in a large bowl; add egg whites and toss to coat in a large zip top bag, combine crushed Malt-Meal Cinnamon Toasters, chipotle powder to taste, salt and pepper and shake to combine working with 6 – 8 shrimp at a time, place shrimp at a time, place shrimp in bag, zip and shake to coat. Press crumbs to shrimp to adhere if necessary remove shrimp from bag, set aside and repeat with remaining shrimp.

Heat 1 – 2 tsp canola oil in a 12 to 14 inch non-stick skillet over medium heat. Cook 6 – 8 shrimp at a time until golden brown, about 3 – 4 minutes. Turn shrimp and continue cooking until second side is golden brown and shrimp is pink throughout.

Drain on brown paper bag. repeat with remaining shrimp. Season additional salt and pepper to taste. Serve chilled dipping sauce.

• 40 unwrapped caramels
• 4 tbsp cream
• Melt together in heavy pan
• In another bowl, put 2 cups Malt-O-Meal Crispy Rice 1/3 chopped pecans
• ½ flaked coconut

Mix together. Pour melted caramel over crispy rice, pecans, coconut. Mix until all are coated. Dip out a large tablespoon and form into a circle, place on wax paper, and press a whole pecan on top of each caramel chewy

• 1 cup Malt-O-Meal Apple Zings, coarsely broken
• 2 – 9” refrigerated pie crusts
• 2 cups water
• 1/3 cup golden raisins
• Grated peel from one lemon
• 2 tbsp margarine or butter
• 28 Ritz crackers
• ½ cup sugar
• 2 tsp cream of tartar
• 2 table spoons lemon juice
• ½ tsp ground cinnamon

Simple Steps

Line a 9” pie plate with pastry. Mix cracker crumbs, golden raisins, and Malt-O-Meal Apple Zings and place in the prepared crust, set aside

Heat water, sugar and cream of tartar to boil in saucepan. Simmer for an additional 15 minutes. As lemon peel and lemon juice and let the mixture cool. Pour the warm syrup over the cracker, raisin and malt o meal apple zings mixture in the pie shell. Dot with margarine or butter and sprinkle with cinnamon. Cover the pie with the remaining pastry, trim seal and flute the edges. Slit the top of the crust to allow steam to escape.

Bake at 425° for 30 to 35 minutes or until the crust is crisp and golden. Cool completely. Makes 10 servings.

Prepare the sauce and refrigerate until ready to use.

• 1 cup sour cream
• ¾ cup mayo
• 3 tbsp fresh cilantro finely chopped
• ½ tsp cumin
• ½ tsp minced garlic
• 3 tsp tequila
• salt and pepper to taste

Combine all ingredients and refrigerate until thoroughly chilled.

• 24 large shrimp, peeled and deveined
• 2 egg whites, lightly beaten
• 2 cups Malt-O-Meal Cinnamon Toasters, crushed
• ¼ to ½ tsp chipotle powder to taste
• ½ tsp kosher salt
• ½ tsp ground black pepper
• 1-3 tbsp canola oil as needed

1. Place shrimp in a large bowl. Add egg whites and toss to coat in a large zip top bag, combine crushed Malt-O-Meal Cinnamon Toasters, chipotle powder to taste, salt and pepper and shake to combine working with 6-8 shrimp at a time, place shrimp one at a time, place shrimp in bag, zip and shake to coat. Press crumbs to shrimp to adhere if necessary remove shrimp from bag, set aside and repeat with remaining shrimp.
2. Heat 1-2 tsp canola oil in a 12 to 14 inch non-stick skillet over medium heat. Cook 6-8 shrimp at a time until golden brown, about 3-4 minutes. Turn shrimp and continue cooking until second side is golden brown and shrimp is pink throughout.
3. Drain on brown paper bag. Repeat with remaining shrimp. Season additional salt and pepper to taste. Serve chilled dipping sauce.

Crust:

• 1¼ cups crushed Honey Nut Scooters
• ½ cup melted butter
• ½ cup chopped pecans
• 1 tbsp sugar

Filling:

• 1 – 21 oz can apple pie filling
• 2 pack 8 oz cream cheese
• ½ sugar
• 1 tsp vanilla
• 2 eggs
• Toast in oven for 3 min
• ¼ cup crushed Honey Nut Scooters
• ¼ cup chopped pecans

1. Combine crust ingredients press in the bottom of 9” pie crust, bake 10 min at 350°. Carefully spread 2/3 of apple pie filling in pie crust. Beat cream cheese, sugar, vanilla and 2 eggs, pour over pie filling and bake at 350° for 30 – 35 min. Cool top with remaining apple filling and toasted pecan and Honey Nut Scooters. Drizzle with caramel ice cream topping.

• 9 tbsp of unsalted butter
• ½ pound elbow macaroni
• 1 pound homemade-style spicy pork sausage
• 1 cup chopped yellow onions
• ½ cup chopped green bell peppers
• 1 tbsp essence spice + 2 teaspoons divided
• ½ tbsp anise seeds
• 4 tsp minced garlic
• ½ cup all purpose flour
• 1 tsp salt
• ½ tbsp ground black pepper
• 1/8 tsp cayenne
• 3 cups whole milk
• 3 cups grated sharp cheddar cheese
• 1½ cup finely crushed Malt-O-Meal Crispy Rice (divide)

Preheat oven to 350°. Butter a large casserole dish with 1 tbsp of the butter and set aside. Bring a large pot of salted water to a boil. Add the macaroni and cook until aldente, about 10 min. Drain in a colander and rinse under cold running water. Drain well. In a large skillet, cook sausage stirring, until brown and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tbsp of fat from the pan.

Add the onions and essence (1 tbsp) and cook, stirring, over medium high heat until soft, about 3 minutes. Add the anise seeds and cook stirring for 1 min. Remove from the heat. Melt the remaining stick of butter in a large heavy saucepan over medium heat. Add the flour and stirring constantly with spoon, cook over medium heat until thick, 3 to 4 min. Being careful not to let the flour brown.

Using the whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, 2 cups of sharp cheddar cheese and 1/2 cup Crispy Rice, add the noodles, cooked sausage and vegetable, and stir well to combine. Pour into the prepared baking dish. In a mixing bowl, combine the remaining cup of cheese and 1 cup of the Malt-O-Meal Crispy Rice and remaining 2 tsp of spice essence. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving. Enjoy!

Spice Essence:

• 2½ tbsp paprika
• 2 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp dried leaf oregano
• 1 tbsp dried thyme

Combine all the ingredients thoroughly and store in an airtight jar or container. Enjoy!

Crust:

• 1¼ cups Malt-O-Meal Frosted Flakes, crushed
• 1 stick unsalted butter, melted

Filling:

• 1¾ ounce box instant vanilla pudding
• 1 – 4-pack tropical fruit cups, drain and reserve juice
• Orange juice (enough when combined with reserved juice to equal 1 cup)
• Toasted coconut for garnish
• Malt-O-Meal Frosted Flakes for garnish

Directions:

1. Preheat to 350°. Combine crushed frosted flakes with melted butter. Press into a 9” pie dish. Bake for 8 – 10 minutes. Let cool. In a medium bowl whisk together fruit/orange juices with the vanilla pudding for 1 minute. Stir in fruit. Pour mixture into cooled pie crust and place in fridge to set. Before serving, spread whipped topping over pie. Garnish with toasted coconut and frosted flakes.

Makes approximately 54 balls

• ½ cup butter, melted
• 2 cups smooth peanut butter
• 3 cups confectioners sugar
• 4 cups Malt-O-Meal Cocoa Dyno Bites cereal, crushed
• 2 cups dark chocolate chips (60% cocoa), melted
• ¼ cup white chocolate chips, melted

1. In a large bowl combine all the above ingredients except for the chocolate chips. Use dough, hooks on an electric mixer and mix ingredients low speed. Once they all combined turn up speed to medium until they are well blended. If the mixture appears to be too dry add additional peanut butter until you can form balls that will hold together. Cover bowl with plastic wrap and place in refrigerator for an hour.
2. Shape the chilled dough into approximately 1″ balls and place on aluminum foil. Dip in the melted chocolate and place on aluminum foil. Put the dipped balls into the refrigerator to set. After the chocolate has set drizzle the melted white chocolate chips over the tops of balls.

Crust:

• 2 cups finely ground Malt-O-Meal Honey Graham Squares
• 3 tbsp melted butter

Cheesecake:

• 4 – 8 oz packages cream cheese, softened
• 1½ cups granulated sugar
• 6 oz semisweet chocolate chips, melted
• ¾ cup mocha marshmallow coffee creamer or milk
• 4 eggs
• 1 cup sour cream
• 2 tsp vanilla
• ¼ cup all purpose flour
• 1 cup marshmallow creme

Garnish:

• 1 cup finely ground Malt-O-Meal Honey Graham Squares
• ½ cup coarsely chopped Malt-O-Meal Honey Graham Squares
• Marshmallow creme
• Melted chocolate
• Miniature marshmallows
• 24 whole Malt-O-Meal Honey Graham Squares
• Hersheys milk chocolate candy bar
• Sweetened whipped cream

1. Preheat oven to 350°. Spray a 9” cheesecake pan with nonstick spray.
2. In a medium bowl, mix cereal crumbs and butter. Press into bottom of pan. Set aside while preparing the filling. In a large bowl, mix cream cheese with sugar until smooth. Blend in melted chocolate, blend in coffee creamer or milk. Mix in eggs, one at a time, just until incorporated. Blend in sour cream, vanilla and flour until smooth. Pour in half the filling over the prepared crust. Heat the marshmallow cream in microwave until slightly melted (15 – 20 seconds). Using half, drop spoonfuls over filling; swirl with knife. Repeat.
3. Wrap pan with foil and place in water bath. Bake for 1 hour and 15 minutes. Turn oven off and leave in for 2 hours. Remove from oven and cool. Refrigerate overnight.
4. Remove from pan. Press finely ground cereal onto sides of cheesecake. Place the coarsely chopped cereal in center of cheesecake. Drizzle with marshmallow creme and melted chocolate / using wooden skewer, heat miniature marshmallow over flame until toasted. Cut a small square of chocolate to fit onto cereal square. Top with toasted marshmallow and then another cereal square to make miniature s’mores. Decorate edge of cheesecake with sweetened whipped cream and top with miniature s’mores.

Ingredients: (in order of use)

• 1 cup Malt-O-Meal Tootie Fruities
• 1 cup unsweetened vanilla almond milk
• ½ cup whey protein powder
• ¾ cup frozen berry medley (strawberries, black berries, blue berries, raspberries)
• 0.035 oz (1g) stevia extract
• ¼ tsp vanilla

1. Blend all ingredients in blender until smooth. Serve immediately.