ok, so when it's 107 degrees outside I don't feel like cooking much, but I've been trying to do a little here and there and have some frozen for the crockpot when I do not feel like cooking. This first one for chocolate graham crackers I've probably made 3 or 4 times in the last month. The kids love them and I love them. In fact, it is quite possible for me to overdose on them. The second one I tried from a Better Homes and Gardens magazine because I adore corn salads. This one didn't disappoint.
Chocolate Graham Crackers
1 C whole wheat flour
1 C all purpose flour
1/2 C raw cocao powder (what I've been using lately and it's tasty) or cocoa powder
1/2 C brown sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/2 C butter, chilled and cubed
1/4 C honey
1/4 C water
Put dry ingredients in food processor and mix well. Add wet stuff and combine until lump of dough forms. Flatten out dough between two pieces of parchment paper. Cut out into fun shapes and bake for 15 min at 350 degrees. Let cool on the cookie sheet to crisp up.
Fresh Corn Salad
1/2 C cider vinegar
1/4 C sugar
1 tsp kosher salt
1/2 tsp coarsely ground black pepper
4 ears fresh corn (I boiled for 3 min before cutting off cob)
1/2 C finely diced red onion, soaked in ice water for a bit and patted dry
1/2 C cucumber, seeded but not peeled, diced
1/2 C red or orange sweet pepper, diced
1/2 C cherry or pear tomatoes, halved or quartered
3 T parsley, finely torn (don't skip this... added lots of flavor)
1 T basil leaves, pulled apart
1 T fresh jalapeno, seeds and veins removed, very finely diced (this is not too spicy so it's ok for kids)
1/2 tsp sea salt
1 to 2 C small arugula leaves (I didn't have these so I didn't put these in)
1. For dressing, in a glass bowl whisk together vinegar, sugar and the 1 tsp kosher salt, and black pepper until sugar is dissolved. Allow dressing to stand while preparing salad.
2. For salad, cut corn kernels from cobs. In large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
3. At serving time, transfer corn mixture to serving bowl. Season with the 1/2 tsp sea salt. Add the dressing ; gently thread in arugula leaves. Serve immediately.