(NC)-If kids don’t have time to eat at home in the morning, pack them a banana, a small yogurt cup and a few of these delicious breakfast sticks so they can eat on the way.

2 cups Robin Hood Whole Wheat Flour 500 mL

2 1/2 tsp baking powder 12 mL

1/2 tsp baking soda 2 mL

1/2 tsp salt 2 mL

1/3 cup butter 75 mL

1 1/2 cups cheddar cheese, grated 375 mL

6 slices bacon, cooked crisp and diced 6 slices

2 tbsp green onions, chopped 30 mL

1 cup low fat plain yogurt 250 mL

Combine flour, baking powder, baking soda and salt in mixing bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Stir in cheese, bacon and green onion. Mix well. Add yogurt all at once to dry ingredients, stirring to moisten.

Turn out onto lightly floured surface and knead 10 – 15 times to form a smooth dough; mixture will be crumbly at first and comes together when kneaded. Roll out or pat to an 8″ (20 cm) square.

Cut in half lengthwise, then cut each half into 6 rectangles. Place on ungreased baking sheet.

Bake at 450ºF (230ºC) for 10 – 15 minutes, or until golden. Serve warm.

Preparation Time: 20 minutes

Baking Time: 15 minutes

Makes: 12 sticks

Credit: www.newscanada.com

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Fun to eat and easy to prepare, bar square recipes are irresistible and a great way to invite small kids or teenagers into the kitchen. Start a lifetime love of baking with your kids with this yummy recipe from Imperial Margarine (www.homebasics.ca).

Blueberry Oatmeal Streusel Bars

Crust

3/4 cup Imperial Margarine (175 mL)

1/2 cup brown sugar (125 mL)

2 cups all-purpose flour (500 mL)

Filling

19 oz can prepared blueberry pie filling (540 mL)

1 tbsp lemon zest (15 mL)

Topping

1/2 cup Imperial Margarine (125 mL)

3/4 cup brown sugar (175 mL)

1/2 cup all-purpose flour (125 mL)

1 1/2 cups rolled oats (375 mL)

1/2 tsp cinnamon (2 mL)

Preheat the oven to 350� F (180� C). To prepare the crust, cream together the margarine and brown sugar, then slowly mix in flour. Press the dough into a 13 x 8-inch (33 x 20 cm) greased baking pan, patting the dough evenly across the bottom and up the sides of the pan. Bake the crust for 15 minutes. Let cool. In a medium bowl, mix together the pie filling and lemon zest. For the streusel topping, cream together the margarine and brown sugar. Slowly add in the flour, oats and cinnamon until the mixture is uniform with a crumbly consistency. Spread the blueberry mixture over the baked crust. Sprinkle with the streusel mixture and bake at 350� F (180� C) for 30 minutes or until the top is crunchy and golden brown. Cool for 15 minutes. Makes 36 bars.

Credit: www.newscanada.com

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