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Winning Recipes

“Make it with Malt-O-Meal” Contest

Phyllis Mills of Montgomery

1st Place, Alabama National Fair

Cinnamon Crunch Peach Cheesecake

• 2 cups Malt-O-Meal Cinnamon Toasters
• 4 tablespoons melted butter
• 1-16 ounce cream cheese, softened
• 2 eggs
• 1 can sweetened condensed milk
• 1 can peach pie filling
• 1 cup sour cream
• 1/8 cup powdered sugar

Crush cereal fine, mix in butter and press into 6 inch spring form pan. Beat cream cheese until fluffy, add one egg at a time and mix well. Add milk, stir until blended. Pour 3/4 batter into crust. Place peaches around top. Pour remaining batter, spoon filling onto top. Bake at 300 degrees F. for 60 minutes. Turn oven off, leaving cake in oven for 30 minutes. Cool on cake rack. Refrigerate until cold. Remove sides of pan. Chop remaining pie filling. Mix sour cream, sugar. Stir into sour cream mixture. Top cake with cream mixture.

“Make it with Malt-O-Meal” Contest

Alanna Jones of West Irvington

1st Place, Greater Gulf State Fair (AL)

S’MORES-KIE BARS

• 2-18 ounce rolls sugar cookie dough
• 2 cups Malt-O-Meal Honey Graham Squares, slightly crushed
• 1 3/4 cups milk chocolate chips
• 1 1/2cup chopped walnuts
• 1-8 ounce package cream cheese
• 1 egg
• 1 cup white sugar
• 1 cup marshmallow cream
• cooking spray

Preheat oven to 350 degrees F. In greased 13x9 inch pan, break up 1 roll of cookie dough and press it evenly in bottom of pan to form crust. Top cooking dough with ¾ cup milk chocolate chips, 1 cup crushed Honey Graham Squares, and ¾ chopped walnuts.

In a medium bowl combine cream cheese, egg and sugar; mix until smooth. Add marshmallow cream and mix well. Pour cream cheese mixture on toppings and dough in pan and carefully spread.

Crumble remaining roll of cookie dough on top of the cream cheese mixture. Evenly sprinkle with remaining milk chocolate chips, cereal, and walnuts. Bake at 350 degrees F. for 40 minutes or until crust is golden brown. Cool and cut into bars.