Rhubarb Oatmeal Bars

Crust

1⁄2 cup chopped nuts
1 1⁄2 cups rolled oats
1 cup brown sugar, packed
1⁄4 teaspoon salt
1 1⁄2 cups flour
1 cup shortening
1⁄4 teaspoon vanilla

Filling

3 cups chopped rhubarb
1 1⁄2 cups sugar
2 tablespoons cornstarch
1⁄4 cup water
1 teaspoon vanilla

DIRECTIONS

Crust:

1. Combine all ingredients until crumbly.
2. Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.

Filling:

1. In saucepan combine rhubarb, sugar, cornstarch and water.
2. Cook until clear.
3. Blend in vanilla.
4. Pour over baked crust.
5. Sprinkle with remaining crumb mixture.
6. Bake at 350° for 20 minutes.

Lemon Poppy Seed Muffins

These are a variation on Babs' Lemon Poppy Seed Muffins, from allrecipes.com. They aren't overly healthy, but they are delicious!

1 1/2 cups all-purpose flour
2 teaspoons poppy seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda

2/3 cup sugar
1/3 cup butter, melted
1 egg, lightly beaten
2/3 cup plain yogurt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon peel
1/2 teaspoon lemon extract

1. Preheat oven to 375 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. (NOTE: I made 10 muffins, instead of 12.)
2. Stir flour, poppy seeds, baking powder, and baking soda together in a bowl.
3. Cream the sugar and butter together in a large bowl. Add the egg.
4. Stir yogurt, vanilla, lemon peel, and lemon extract into the sugar mixture until well combined. Add flour mixture to yogurt mixture and stir until just moistened. Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes (takes longer here in the Midwest). Cool for 5 minutes before removing to wire racks.

Quinoa Black Bean Burgers

I found this on allrecipes.com, and it's surprisingly tasty. We ate the burgers with carmelized onions and fry sauce (although your favorite spicy mayo would be equally yummy).

Ingredients

1 Can black beans, rinsed and drained (15 ounce)
1/4 Cup quinoa
1/2 Cup water
1/2 Cup bread crumbs (use gluten free crumbs, if necessary)
1/4 Cup minced yellow bell pepper
2 Tbsp minced onion
1 Large clove garlic, minced
1 1/2 tsp ground cumin
1/2 tsp salt
1 tsp hot pepper sauce (such as Frank's RedHot )
1 egg
3 Tbsp olive oil

Directions

1. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
3. Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
4. Form the black bean mixture into 5 patties.
5. Heat the olive oil in a large skillet.
6. Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.