Peanut Butter Granola Mini Bars

Ingredients:
1/2 C peanut butter
1/3 C honey
1 egg or equivalent of egg substitute
2 Tbsp canola oil (or unsweetened apple sauce)
1 tsp vanilla extract
3 1/2 C oats
1/2 C turbinado sugar (or brown sugar)
1/2 tsp kosher salt
1/3 C peanut butter chips (if you want)
1/3 C mini semisweet chocolate (or carob)

Directions:
1. In a large bowl, beat the peanut butter, honey, egg, oil (or applesauce), and vanilla until blended. Combine the oats, brown sugar, and salt in a separate bowl; add to the peanut butter mixture and mix. Stir in chips (batter will be very sticky).

2. Put in a 13 x 9 inch baking dish coated with cooking spray (or greased). Bake at 350 for 12-15 minutes or until set and edges are just lightly browned.

Cool on a wire wrack. Cut into bars.

Sarah Walker ;)

Tangy Barbecue Sandwiches

Ingredients:
3 cups chopped celery

1 cup chopped onions
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 Tbsp. vinegar
2 Tbsp. worcestershire sauce
2 Tbsp. brown sugar
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
4-lb. lean boneless pork roast

Directions:
1. Combine all ingredients except roast in slow cooker. When well mixed, add roast.
2. Cover. Cook on low 7-9 hours.
3. Remove roast. Cool and shred meat. Return to sauce. Heat well.
4. Serve on buns.

Rachel Haley

Black Bean Soup

Ingredients:
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken broth

Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

Directions:
Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

* Check out reviews of this recipe at www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Cumin-and-Jalapeno-109772 for more ideas and variations.