Celebrate National Picnic Day!
Made by Michelle —
Made by Michelle —
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Ingredients

  • 2 slices whole wheat or multi-grain bread
  • 3 slices of bacon
  • 3 slices of Beefsteak tomato
  • 1 pound of frozen broccoli, thawed and chopped (I used Trader Joe’s organic broccoli florets)
  • 1/2 of a large onion, chopped
  • 1/2 cup shredded cheese (I used a cheddar, Monterey Jack, mozzarella blend)
  • 1/2 cup sunflower oil
  • 2 cups homemade Bisquick (recipe below)
  • 4 large eggs
  • 1/2 teaspoon salt
  • 375 degrees Combine all ingredients in a large bowl. Stir to combine. Pour into a 9 x 13 inch baking dish and sprinkle with pepper. Bake for 30 minutes Serve warm.
  • 4 cups
  • 1/2 cup all purpose flour
  • 2 cups white whole wheat flour
  • 3 tablespoons baking powder
  • 1 tablespoons sugar
  • 1/2 cup (1 stick) unsalted butter cold
  • 1 2/3 cup quick rolled oats
  • 1/2 cup granulated sugar
  • 1/3 cup oat flour (or 1/3 cup oats, finely ground in a food processor)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup walnuts
  • 1/4 cup almonds
  • 1/4 cup pecans
  • 1/2 cup unsweetened coconut
  • 1/2 cup dried cranberries
  • 1/4 cup golden raisins
  • 1/4 dried apricots
  • 1/3 cup peanut butter or another nut butter
  • 1 teaspoon vanilla
  • 6 tablespoons melted butter
  • 1/4 cup honey, maple syrup or corn syrup
  • 2 tablespoons light corn syrup (make sure it’s high fructose free)
  • 1 tablespoon water
  • water
  • 350 degrees Line an 8″ x 8″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
  • pan
  • In
  • 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but they’ll set completely once completely cool.
  • 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)
  • 30 minutes which will fully set the “glue,” then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.
  • 1 1/2 cup almonds (or other nuts, raw or roasted but definitely unsalted)
  • 1 generous cup Medjool dates, pitted
  • 1 cup dried apricots (or other dried fruit like cherries, cranberries or dehydrated apples)

Instructions

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