“Full of dried fruit, nuts and seeds, these bars are delicious and much more filling than most granola bars.”

Ingredients:

• 2 cups quick-cooking rolled oats
• (I use dry oat meal)
• 1 cup whole wheat flour
• 1 cup Granola
• 1 t ground cinnamon
• 2 beaten eggs
• ½ cup Applesauce
• ½ cup honey
• 6 T brown sugar
• 4 T vegetable oil
• ½ cup sunflower seeds - kernels only, no shells
• (Any seeds will be good here)
• ½ cup chopped walnuts
• (Pecans will work as well)
• 2 cups dried fruit

(I used rasins, crazins, etc. any dried fruit will work well)

1. Preheat oven to 325 F. Line a 9 x 12 baking pan with aluminum foil and spray with cooking spray.

2. Mix all of the ingredients together in a large bowl. Spread mixture evenly in the prepared pan. Smooth to an even thickness with a spatula.

3. Bake for 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into 8 bars approximately 2 ½” X 4 ½”.

4. Wrap each bar in Freezer Paper or Butcher Paper and tape closed with Masking Tape.
Put the bars in a large baggie and freeze.

These bars are easy to hand out to guests that can’t stay for breakfast.

Serves 8

Ingredients:

• 1 cup of marinated artichoke hearts (drain) and chop. Reserve marinade for sautéing the onions.
• ½ large yellow onion- chopped
• 12 eggs
• 1 pound sharp Cheddar cheese grated.
• 14 saltine crackers, crumbed
• ½ cup chopped fresh parsley
• 2 dashes of hot pepper sauce
• Garnish one fresh tomato and whole parsley
• salt and ground black pepper to taste

Preheat oven to 350 degress F. Spray 9” x 15” pan with non stick cooking spray.Heat 3 tablespoons of the marinade. Add the onion and sauté. Cook and stir until wilted, 2 to 3 minutes.Mix together sautéed onion, eggs, chopped artichoke hearts, Cheddar cheese, saltine crackers, parsley, hot pepper sauce, salt and pepper. Bake in preheated oven until center is puffy and no longer moist, about 40 minutes, cool slightly before cutting into squares.Cut and top with sliced fresh tomato and parsley sprig. Drizzle with sour cream topping.

Gluten Free Version: Omit the saltine crackers and add ½ cup of cornmeal. Follow recipe as above.