Barbeque Sauce gluten free

Barbeque Sauce!

1/4 c. cider or white wine vinegar
1/3 c. molasses
1 c. tomato ketchup
1 tbsp. mustard
1 tsp. each garlic powder, onion powder, chili powder and black pepper

Pour cider and Molasses in 1 quart pan. Heat over medium until molasses dissolves. Add in remaining ingredients. Heat to boil then cover and reduce heat. Let simmer.

Barbeque Sauce #2

1 c of Vinegar (apple cider is best)
Either 1 1/3 C Molasses ~OR~ 1 1/3 c sugar 2/3 c Brown sugar 1/8 c tapioca starch
( ^ Choose one kind they give different flavors but both work)
2 Tbs onion powder
2 Tbs garlic powder
1/8 - 1/4 C maple syrup (It's a taste thing some like more some like less)
1 c Tomato paste (or ketchup)
1 can (14.5 oz) of each
diced tomatoes
Carrots
Greenbeans

Drain carrots and greenbeans. Puree carrots, beans, tomatoes and tomato paste; Set aside.
Dissolve either molasses or sugar in vinegar; bring to boil.
Add spices and let cool.
Add warm (not hot, not cold) sugar/vinegar mix to puree vegetables.
Carefully pulse to mix well.
Return to pan to reheat or serve warm or cool to searve cold.

This sauce works well with beef! Good Luck!

Cran-Apple Oatmeal Muffins

Cran-Apple Oatmeal Muffins
1 egg
1 1/2 c Bisquick
1/2 Oatmeal
3/4 c chopped peeled apple (I used fuji but any sweet apple will work)
1/2 c dried cranberries
1/3 c sugar
2/3 c milk
1 tsp vanilla
1 tbs ground cinnamon
1/4 tsp allspice
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves

Mix dry and wet ingredients in seperate bowls placing apples with the wet and cranberries with the dry. Pour wet ingredients into dry. Mix. Batter will be lumpy!
Bake 12 min at 400 degrees.
You can grease the muffin pan or use paper baking cups. your choice.
Makes 12.