Bringing National Recipe Contests To Grassroots America...

Winning Recipes (visit www.malt-o-meal.com for more recipes)

“Make it with Malt-O-Meal” Contest

 

Kathleen Seaton of Bonny Lake, WA
2009 1st place, Western Washington Fair (WA)

 

 
 
 
Apple Caramel Toasters Snacks
  • 30 apple chips (homemade or store bought)
  • 20 caramel squares
  • 1 T. water
  • 2 c. Malt-O-Meal Cinnamon Toasters
  • 6 oz. chocolate (melted)

Combine caramel squares and water and melt in microwave for about 30 seconds. Stir and repeat until caramel is melted (smooth). Crush the toasters in a bowl or pie plate until it resembles coarse crumbs.

Spread caramel on one side of apple chip. Coat with the crumbs and drizzle chocolate on top. Refrigerate until chocolate is firm. Makes about 30 treats.

 

Denise Fife of Washington, PA
2009 1st place, Washington County Fair (PA)
Cocoa Raspberry Cup Cakes
  • 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

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.

Beat cream cheese until fluffy. Add condensed milk and 1/2 cup raspberries, mix until well blended. Fold in whip topping.

Spoon raspberry mixture evenly onto crust. Freeze for at least 5 hours. When ready to serve, remove liners and drizzle with remaining puree.

Mary Volcko of Syracuse, NY
2009 1st Place, New York State Fair
Malt-O-Meal Stuffed Chicken
  • 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

Preheat oven to 350 degrees. Wash chicken breasts and pat dry. Season lightly with salt and pepper. Set aside. Sauté onion and celery in oil in a skillet until tender and clear. Remove casings from sausage and crumble into skillet. Sauté until lightly browned. Stir in pepper flakes. Place crushed Malt-O-Meal colossal crunch cereal in bowl and toss with sausage mixture, chopped apple, bread cubes, poultry seasoning and sage. Sprinkle stock over stuffing mixture and toss. Make a pocket underneath the chicken skin and stuff with stuffing mixture. Repeat for each chicken breast. 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. Bake for 30 minutes covered. Remove cover and bake chicken until golden and internal temperature reaches 165 degrees.

Jennifer Smith of Kernersville, NC

2009 1st Place, Dixie Classic Fair (NC)
Honey & Oat Lime Pastries
  • 1 package (8 oz) refrigerated crescent rolls
  • 1/2 cup Malt-O-Meal Honey & Oat Blenders with Almonds, chopped/crushed, plus some for topping
  • 2 large limes
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1/2 cup powdered sugar, plus some for topping
  • 3 kiwi, peeled and sliced
  • 1 can (11 oz) mandarin orange segments, drained and patted dry

Preheat oven to 375 degrees. Lightly sprinkle large baking sheet pan with 1/2 crushed cereal. Unroll crescent dough across length of pan; pinch seams to seal. Lightly sprinkle top of dough with crushed cereal. Roll dough evenly to cover bottom of pan while pressing in cereal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool 10 minutes in pan on cooling rack. Carefully move pastry from pan to cooling rack; cool completely.

Transfer pastry to cutting board. Cut pastry crosswise into six rows and lengthwise into four rows to make twenty-four (24) 2-1/2 inch squares or smaller. Place one kiwi slice and one orange segment onto each pastry square.

Zest one lime to measure 1 teaspoon zest. Juice limes to measure 2-1/2 tablespoons lime juice. In bowl, combine whipped topping, powdered sugar, lime zest and juice; mix until smooth and slightly thickened. Pipe a 1-1/2 inch rosette onto center of each pastry square. Sprinkle pieces of chopped cereal over rosettes. Lightly sprinkle with powdered sugar. Serve immediately. Yields: 24 servings.