This years garden season was quite a fun one. Mainly because it was the first garden at our new house. Although, I must admit, I had not planned to have one this year because of the house renovations, full-time job, and elderly dog to take care of. But then I saw some plants on sale at our local market and I couldn’t resist.
   The garden started out quite a bit rocky. A few weeks after I planted everything I went out to the garden and realized that I was not doing a great job at keeping up with the maintenance, the weeds had taken over. So that day I buckled down, pulled the weeds, unburied our plants, put in some paths, covered the bare areas with cut grass and “started again”.
   Not everything did well, and a few plants died… we can’t win ‘em all. But after the garden got established it did pretty well. Thankfully things got ripe at a rate that I could process them and use them up before they went bad.
   I thought it would be fun to put together a list of recipes for the tomatoes and peppers. Feel free to send me any recipes you would like to include in the line up.

DRY INGREDIENTS
2 1/4 cups rolled oats
1/2 cup whole wheat flour
1/4 cup cocoa powder
1 cup sugar substitute
1/4 cup milled flax seed
1/2 teaspoon baking soda
1/2 cup all-bran cereal

WET INGREDIENTS
1 cup natural peanut butter
1 teaspoon vanilla extract
1 15oz can white beans
1/2 cup artificial honey

OPTIONAL ADDITIONS
1 1/4 cup chopped nuts (I used cashews and walnuts)

DIRECTIONS

1. Preheat oven to 325 degrees F . Lightly grease one cookie sheet. In a large mixing bowl combine the dry ingredients. In the blender combine all the wet ingredients and purée (adding a little water until it forms the consistency of a thick smoothie).
2. Stir the wet ingredients into the dry ingredients. Mix well (i used my hands). Once mixed, add the nuts and stir (I again, used my hands)
3. Lightly press mixture into the prepared pan. Once the mixture is mostly pressed down, I covered it with wax paper and used a rolling pin to flatten it out even further. This makes it more like a granola bar. Bake at 325 degrees F for 30 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

*You can use any combination of nuts, chocolate chips, raisins, etc. Plus you can even leave out the cocoa if you want just peanut butter flavor.

 you like muffins but don't want all that sugary taste that goes along with some of them, then you will love this recipe! It is full of apple flavor and not over powered by too much sugar.

I changed the original recipe to include a very important step that adds more apple flavor. Hope you enjoy this recipe as much as I do!

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup apples, chopped
1/2 cup chopped walnuts 
1 cup milk
1/2 cup plain yogurt
1/4 cup melted butter
1/4 cup sugar substitute or sugar
1 egg
3 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt 

TOPPING
1 cup apples, chopped
1 tbsp vegetable oil
1 tsp cinnamon
1 tbsp sugar substitute (or sugar if you prefer) 

DIRECTIONS

1. Preheat the oven to 400 degrees. Grease 12 muffin cups or line with paper liners
2. In a small sauce pan add 1 tbsp vegetable oil, 1 cup of apples, 1 tsp cinnamon, 1 tbsp Splenda (or sugar if you prefer). Stir on Medium heat for 6-7 minutes (or until mushy). Set aside to cool.
3. Mix the remainder of the ingredients (except for the topping) together using a wooden spoon. Batter will be lumpy. Fill muffin cups 2/3 full. Take a teaspoon of the Topping and place into the center of the batter of each muffin cup.
4. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Make 1 dozen.