Eating outdoors is fun. Sometimes it is too hot to eat outside, but we still do it. Just the word “picnic” is a fun word because I always think about Yogi Bear and “pic-i-nic baskets”.
Here is a photo of what may have been my first actual picnic with cousins, Fran and Vickie.
And sometimes you can just be too tired to eat outside.
This year anytime I am invited to go to a family gathering whether it is outside or not, I think these 2 recipes are going to be my go to recipes. I hope you will give these a try also, Picnic Bars and Picnic Fruit Punch.
- 1-3/4 cups all-purpose flour
- 1 cup sugar
- 1/4 cup baking cocoa
- 1/2 cup cold butter, cubed
- 2 eggs
- 1 can (14 ounces) sweetened condensed milk
- 2 cups (12 ounces) semisweet chocolate chips, divided
- 1 cup chopped walnuts
- In a large bowl, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Set aside 1-1/2 cups for topping.
- Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6-8 minutes or until set.
- Meanwhile, in a saucepan, combine milk and 1 cup of chocolate chips; cook and stir over low heat until melted. Carefully spread over crust. Combine reserved crumb mixture with nuts and remaining chips. Sprinkle over chocolate layer.
- Bake for 15-20 minutes or until top is set (chips will not look melted). Cool before cutting. Yield: 3 dozen.
Picnic Fruit Punch
- 8 cups cranberry juice
- 3 cups pineapple juice
- 3 cups orange juice
- 1/4 cup lemon juice
- 1 liter ginger ale, chilled
- 1 medium California Navel Orange, sliced
- In a large container, combine juices; refrigerate. Just before serving, transfer to a punch bowl; stir in ginger ale and orange slices. Yield: 5 quarts.
Nutritional Facts: 1 serving (1 cup) equals 106 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 27 g carbohydrate, trace fiber, 1 g protein.
Michelle “RED” Roberts