Applesauce Oatmeal Muffins

Another healthy, easy tasty muffin recipe. This recipe makes 12 muffins.  1 muffin has 180 calories and 2 gm. fiber.

1 1/4 cup regular oats
1 1/4 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup unsweetened applesauce
1/2 cup lowfat buttermilk
1/2 cup packed brown sugar
2 tbsp. canola oil
1 egg, lightly beaten
cooking spray

Spray the muffin tins with cooking spray & preheat oven to 400.

In a large bowl, combine flour, oats, baking powder, baking soda, salt, & cinnamon.  Whisk together.

In a medium bowl, combine applesauce, buttermilk, brown sugar, oil, & egg.  Whisk together.

Make a dry well in dry ingredients and add applesauce mixture.

Stir until just moist.

Fill muffin tins and bake for 16-18 minutes or until toothpick comes out clean.

Mounds Bars

Julie found this recipe online and had to put it on the blog right away! She hasn't tried it yet, but how can this not be good with these ingredients!!!

2 cups graham crackers, crushed
1/2 cup butter, melted
1/2 cup sugar
14 oz. condensed milk, sweetened
1 cup shredded coconut
1 1/2 cup chocolate chips
1 tbsp. peanut butter

DIRECTIONS:
Mix together first three ingredients. Pack in a greased 9x13 in. pan. Bake at 350 degrees for 10 minutes. Combine milk and coconut and spread over graham cracker mixture. Bake for 15 minutes more or until golden brown. Melt chips and peanut butter and spread over cooled coconut and graham cracker mixture. Refrigerate. Serve.

Beef Stew with Ale

This recipe is from Chef Bryan Voltaggio of Volt in Frederick, MD...taken from Esquire Magazine.

2 lbs. beef brisket, trimmed & cut into large 2-inch dice
coarse salt & pepper to taste
2 tablespoons Wondra flour
5 tablespoons canola oil
2 cups Portobello mushroom caps (diced)
2 cloves garlic (minced)

Vegetables:
1 1/2 cups pearl onions (8 oz.)
1 cup diced carrots
1 cup diced celery
1 cup diced rutabaga or turnip
1 cup diced Yukon-Gold potatoes

2 bottles brown lager (Wild Goose)
2 cups beef broth or stock
3 teaspoons malt vinegar
4 sprigs fresh thyme (leaves picked from stem)
2 small sprigs rosemary (off stem & roughly chopped)

1. Season all sides of beef with salt & pepper...lightly dust with flour.
2. Add canola oil to Dutch oven and place over high heat. When oil is almost smoking (or shimmering in pan), brown meat in small batches, turning to sear all sides. When done, remove from pot.
3. Add mushrooms and roast in beef fat until browned. Add garlic and cook, stirring until just softened (but not colored), about three minutes. Remove and reserve.
4. Add vegetables and cook, stirring to brown onion (about 10 minutes).
5. Remove vegetables and add meat back to pot. Add lager and bring to a boil, then reduce heat, skimming fat from surface. Reduce beer by 2/3 (about 8 minutes)...it reduces quickly). Add beef stock, cover and simmer over low heat about one hour.
6. Then add browned potato and vegetables. Cook another hour. Then add vinegar. Stir in herbs and mushrooms.