Hard Boiled Eggs

1 tbsp salt
1/4 c. distilled white vinegar
6 cups water
8 eggs

Combine salt, vinegar, and water in a large pot. Bring to boil over high heat. Add eggs one at a time. Reduce heat to a gentle boil and cook for 14 minutes.

Once the eggs have cooked, remove them from water and place into ice water. Cool for about 15 minutes.

Chewy No-Bake Granola Bars

Granola Bars originally from here

2 1/2 cups rice krispies
1 3/4 c. quick oats
1/4 c. wheat germ (or ground flax seed, wheat bran, or additional oats)
1/2 c. mix-in (shredded coconut, chopped nuts, raisins, dried fruit, sesame, sunflower seeds, etc.)
1/2 c. honey
1/2 c. brown sugar (I used 1/4)
2/3 c. peanut butter
1 tsp vanilla extract
1/2 c. chocolate chips

Combine first 4 dry ingredients.

In a saucepan, mix honey, brown sugar, and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30 to 60 seconds.

Remove from heat, stir in peanut butter and vanilla until smooth.

Pour over the dry ingredients and mix well.

Let cool for 5 to 10 minutes before adding the chocolate chips.

Press into 9x13 greased pan and let cool before cutting into bars.

They freeze well.

Banana Chocolate Chip Muffins

Originally from here - I've modified quite a bit.

3/4 c. white sugar
6 tbsp butter/oil - I use olive oil.
6 tbsp ground flax
1 tsp vanilla extract -- I left out because I added protein powder instead.
2 eggs
1 1/2 cups whole wheat flour
2 scoops vanilla protein powder (I use this since it's dairy free.)
1 tsp salt
1 tsp baking soda
3 ripe bananas
3/4 c. chocolate chips
1/2 c. chopped walnuts (optional)

Blend sugar, oil, flax, eggs, vanilla until smooth and creamy.

Add protein powder and bananas and blend until bananas are mashed.

Add flour, salt, baking soda. Mix until combined. Add chocolate chips.

Bake at 350. Mini muffins took about 15 mins. Regular sized muffin cups took about 20.

Megan's Beef Vegetable Soup

From Megan Hebdon - This is a very flexible recipe, but I love the soup base with italian sausage. So good!

3 to 4 cups chicken broth

30oz can crushed tomatoes

15oz can diced tomatoes - I left this out last time because I didn't have it. This is a very flexible recipe.

2 cups great northern beans - I've used white and pinto beans beans

2 cups red beans 

1 lb. pasta

Sauté :

1 lb Italian sausage

1/2 red onion

2 carrots

1 yellow pepper

Garlic

Salt

Pepper

Fresh parsley - I didn't use. I didn't have fresh or dried.

Fresh basil - I didn't use fresh since I didn't have it on hand, but I'm sure it makes it even better.

Oregano

Rosemary - I didn't have.

Put all in crock pot on high for 3 hours. Then add 2 cups water and 1lb of pasta. Cook for another 45 mins until noodles are tender. 

Black Beans and Sausage

From here recipe

2 tsp olive oil
1 lb kielbasa or other smoked sausage, sliced
3 medium carrots, diced small (I used a yellow bell pepper because we were out of carrots and that was good too)
2 shallots, diced small (I used a yellow onion because we were out of shallots and it was fine.)
coarse salt and ground pepper
2 garlic cloves, minced
2 cans black beans, rinsed and drained
2 cups low-sodium chicken broth
3 tbsp chopped fresh parsley (didn't have so I left out -- out of dried too)

In a large skilled heat oil over medium high eat and cook sausage until browned. Transfer to a plate. Add carrots and onion to skillet and cook until beginning to soften (about 4 mins); season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce to a rapid simmer and cook until carrots are tender (about 12 minutes).

Soft Sugar Cookies

2/3 c. shortening
2/3 c. butter (I use all shortening to cut the dairy out)
1 1/2 c. white sugar
2 eggs
2 tsp vanilla extract
3 1/2 c. all-purpose flour
2 tsp baking powder
1 tsp salt
1/3 c. granulated sugar for decoration (optional)

Preheat oven to 350.

In a medium bowl, cream the butter, shortening, and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until the dough comes together. Roll dough into walnut sized balled and roll the balls into sugar. Place them on an unprepared cookie sheet about 2 inches apart -- flatten if you want and adjust cooking time. They were good as is though!

Bake 10 to 12 minutes in preheated oven until bottom is light brown. Remove from baking sheets to cool on wire racks.

Spinach Artichoke Hummus

I loved spinach and artichoke dip before I had to stop eating dairy, and believe it or not I find this satisfying enough.

1 can chickpeas, drained and rinsed
1 clove garlic
2 tbsp tahini
2 tbsp lemon juice
olive oil to taste
salt and cayenne to taste
1/2 10oz pack frozen spinach, thawed, squeezed, drained, and coarsely chopped (or use about 4 cups fresh)
1 14oz can artichoke hearts, drained, coarsely chopped
1/4 c. asiago or parmesan cheese grated if you can

I put everything in the blendtec on the soup setting. I don't bother chopping the artichokes or the spinach.