i took this one from - evolving mommy
Ingredients
1/2 cup whole wheat flour
1/4 cup ground flax seed meal
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup natural-style chunky peanut butter
1/3 cup honey
2 large eggs
1/4 cup applesauce
2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
1 cup dried cranberries
1/2 cup coarsely chopped nuts (walnuts, pecans or almonds)
1/2 cup all natural Raspberry or Strawberry fruit spread
1/4 Wheat germ (optional)
1/2 cup puffed rice (optional)
Preheat oven to 350°F (180°C). Grease a 9 x 13-inch baking pan.
Mix the flour,flax seed, cinnamon, baking soda, and salt in a medium bowl. Mix the peanut butter and honey using a stand mixer or large mixing bowl with an electric mixer until blended. Add eggs, applesauce, and vanilla to the peanut butter mixture and mix until well blended and smooth. Add the flour mixture and mix until well incorporated. Mix in oats, dried cranberries, and nuts. Scrape batter into the prepared baking dish.
To spread the mixture evenly in the pan either use a piece of plastic wrap to spread the batter or wet both hands and press mixture using wet bare hands. Using a spatula spread natural fruit spread in an even layer over bar mixture. Sprinkle optional wheat germ and puffed rice over top of fruit spread layer.
Bake the bars 22- 26 minutes or until firm to the touch. Place pan on wire rack to cool. Be sure to cool bars completely in the pan on a rack before cutting into bars.
Makes 24 bars. Bars freeze well.
Moist Apple Cake Recipe
This is a cake that is low fat and has no oil or butter, it uses only one egg, and sugar-free sweetened condensed milk and applesauce and has the healthy addition of oats. It comes out so moist. It's great the next day for a breakfast treat.
35 min | 10 min prep
SERVES 9
* 1 cup sugar-free applesauce
* 1 cup reduced-sugar sweetened condensed milk
* 1 egg
* 1/2 cup oats
* 1 1/4 cups flour
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg, freshly grated
* nonstick cooking spray
1. Preheat oven to 350 degrees. Coat a 8x8 inch square baking pan.
2. In a food processor or blender, grind oats to a medium consistency, set aside.
3. In a large bowl with a whisk, mix applesauce, milk and egg.
4. Add all the flour, oats and spices. Fold in, until everything is incorporated.
5. Pour batter into prepared pan. Bake 25-30 minutes, or until golden brown and a toothpick inserted in center comes out clean.
6. Let sit 10 minutes before cutting into squares and serving. Can be served warm or at room temperature.
thank you small town girl...
This is a cake that is low fat and has no oil or butter, it uses only one egg, and sugar-free sweetened condensed milk and applesauce and has the healthy addition of oats. It comes out so moist. It's great the next day for a breakfast treat.
35 min | 10 min prep
SERVES 9
* 1 cup sugar-free applesauce
* 1 cup reduced-sugar sweetened condensed milk
* 1 egg
* 1/2 cup oats
* 1 1/4 cups flour
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg, freshly grated
* nonstick cooking spray
1. Preheat oven to 350 degrees. Coat a 8x8 inch square baking pan.
2. In a food processor or blender, grind oats to a medium consistency, set aside.
3. In a large bowl with a whisk, mix applesauce, milk and egg.
4. Add all the flour, oats and spices. Fold in, until everything is incorporated.
5. Pour batter into prepared pan. Bake 25-30 minutes, or until golden brown and a toothpick inserted in center comes out clean.
6. Let sit 10 minutes before cutting into squares and serving. Can be served warm or at room temperature.
thank you small town girl...
bean and bacon soup
Ingredients
4 strips bacon
1 large carrot, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15 1/2-ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
1 In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. 2Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. 3Add the beans and 2 cups of water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. 4Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot. By Cynthia Nicholson, February 2005
4 strips bacon
1 large carrot, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15 1/2-ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
1 In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. 2Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. 3Add the beans and 2 cups of water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. 4Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot. By Cynthia Nicholson, February 2005
new cocktail....
Sparkling White Sangria
1 bottle sparkling wine (such as Champagne or Prosecco)
1 1/2 cups apricot nectar
1 1/2 ounces triple sec
In a pitcher, mix together the wine, apricot nectar, and triple sec. Serve in wineglasses.
Upgrade: Add 1 bunch frozen grapes to the pitcher before serving.
1 bottle sparkling wine (such as Champagne or Prosecco)
1 1/2 cups apricot nectar
1 1/2 ounces triple sec
In a pitcher, mix together the wine, apricot nectar, and triple sec. Serve in wineglasses.
Upgrade: Add 1 bunch frozen grapes to the pitcher before serving.
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