Picnic!


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.

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And sometimes you can just be too tired to eat outside.

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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.

Picnic Bars Recipe

Picnic Bars

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 each) equals 173 calories, 9 g fat (4 g saturated fat), 22 mg cholesterol, 44 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

 

Picnic Fruit Punch Recipe

Picnic Fruit Punch

Ingredients

  • 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

Directions

  • 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.

 

Happy “Pic-i-nic-ing”!

Michelle “RED” Roberts

 

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