Classic Beans and Rice

2 T. olive oil
1 c. onion, finely chopped
1 red bell pepper, finely chopped
2 T. minced garlic
3 cans (47 oz.) black beans, drained
1 T. cumin

Heat oil in a medium saucepan. Add onions, peppers, and garlic; cook until tender. Add beans and cumin. Bring to a boil. Serve over white rice. (Three cups prepared is about right.)

Peanut butter and Jelly Cookies

1 c. peanut butter
1 tsp. vanilla
2 eggs
7 T. Jule's flour mix
1/4 c. honey
Jelly, any flavor

Add all ingredients in a large bowl and mix thoroughly. Use hands to shape balls of dough and place on greased cookie sheets. Use your thumb to push down the middle of each ball. Bake at 350 degrees for 12 minutes. Allow to cool, then fill each center with jelly.

These are high protein cookies.

Perfect Frosting

1 c. butter, softened
3-4 c. powdered sugar
1/4 tsp. salt
1 T. vanilla
3-4 T. milk
food coloring*

Cream softened butter til smooth. Add powdered sugar and salt and cream until smooth. Stir in vanilla flavoring, then add in just enough milk to achieve desired consistency. Add food coloring.

*Experiment with natural food colorings, like tumeric for yellow or blueberries for blue/purple.

Lemon Meringue Pie

Crust:

1 1/3 c. Jule's flour mix
1/2 tsp. salt
1/2 c. butter, melted
1/2 c. sugar (brown or white is fine)
1 egg
1 tsp. vanilla
2 T. water

Mix dry ingredients. Then add the wet ingredients and mix until just incorporated. Use your hands or the back of a spoon to press into a 10" pie pan.  Bake at 325 degrees f or 25 mins.  Remove and cool slightly.

Filling:

1 1/4 c. sugar
1/2 c. arrowroot powder
1/2 tsp. salt
1 1/2 c. cold water
3 egg yolks
2 T. butter
1 T. lemon zest
2/3 c. fresh lemon juice

In a sauce pan, mix sugar, arrowroot and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until boils. Boil one minute, stirring constantly. Remove from heat.

In a small bowl, beat egg yolks with a fork. Stir in about 1/4 c. of hot mixture into the yolks.  Gradually stir yolk mixture back into the hot mixture. Cook over low heat, stirring constantly, until mixture boils, then boil one minute more. Remove from heat. Stir in butter, zest, and lemon juice.  Cool slightly, then pour into pie shell.

Meringue:

3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1/4 c. sugar

In a separate bowl, beat egg whites with cream of tartar and vanilla on medium speed until soft peaks form. On high speed, gradually add sugar and beat until stiff peaks form. Spread meringue over hot pie filling, spreading all the way to the edge of the crust.  Bake pie at 350 degrees for 12-15 mins. Cool one hour at room temp., then refrigerate at least 3 hours.

Breakfast Cookies

1/4 c. coconut oil, or butter, softened
1/2 c. honey or maple syrup
2 eggs
1 tsp. vanilla
1 c. nut butter
2 1/2 c. oats
1 tsp. baking soda
1/4 c. chocolate chips or dried cranberries
1/4 c. chia seeds (or other kind)
1/4 c. sunflower seeds

Combine honey and oil until creamy. Add eggs, vanilla, and baking soda.  Mix well. Add nut butter; then stir in oats, seeds, and chocolate chips/cranberries.  Drop onto cookie sheet. Bake at 350 degrees for 10-12 mins.

Peanut-butter Banana Muffins

1 c. peanut butter
2-3 bananas
2 eggs
1 tsp. vanilla
2 T. honey
1/2 tsp. baking soda
1 tsp. vinegar
1/4 c. chocolate chips, opt.

Blend all ingredients together. Pour batter into muffin tin. Bake at 400 degrees for 15 mins, or 10 mins for mini-muffins.

No-Bake Honey & Oat Peanut Butter Bars

1/3 c. honey
3/4 c. peanut butter
1 tsp. vanilla
1 c. oatmeal
1/2 c. oatmeal flour
1/4 c. sunflower seeds
1/4 c. chocolate chips

Mix all ingredients until well mixed. (May need to add a little sweet rice flour if too sticky.)  Roll into balls, or spread evenly on a cookie sheet and cut. Freeze for 20 minutes; store in an airtight container in the refrigerator.