Chocolate Graham Crackers

1 1/4 c. all purpose flour, or graham flour if you have it

1/2 t. salt

1/2 c. Dutch baking cocoa, plain is fine to use too

1 1/4 c. powdered sugar

1 t. baking powder

1/2 c. butter, softened

2 T. honey

2 T. milk

Preheat oven to 325. Combine flour, salt, cocoa, powdered sugar, and baking powder in stand mixer bowl with paddle attachment on low. Add butter and stir until pea-sized clumps form. In a separate bowl, combine honey and milk until honey is dissolved. Stir into dry ingredients until dough forms. Split dough into two pieces. On parchment paper or silicone lined baking sheet, roll the dough out into a large rectangle. Prick with fork to prevent bubbling. Bake 12-15 minutes, or until you smell chocolate. Immediately cut into squares or desired shape. Make sure to do this while they are warm as they crisp up quickly once they cool. These cookies will stay fresh for 2 weeks when wrapped tightly, or up to a month in the freezer. *recipe from: onesweetappetite.com

**can also make without cocoa and use 1/8 t. cinnamon or, 1/8 t. cardamom or, 1 t. instant coffee & 1 t. vanilla, for variety of flavors.

Enjoy!

Carolyn's Orange Blossom Biscuits

1 can Grands Jumbo biscuits

2 T. melted butter

1/2 c. sugar, or less, your choice

zest of one small orange

1/4 c. chopped pecans

2 oz. cream cheese, softened

1 c. powdered sugar, or less, your choice

1 t. vanilla

2 T. orange juice

Preheat oven to 350. Place one whole biscuit in 8" pan that has been sprayed. Cut remaining biscuits in half and place around center biscuit. (See picture below.) Brush with melted butter. Blend zest and sugar. Add pecans. Sprinkle on top of biscuits. Bake 18-20 minutes until biscuits are no longer doughy. Blend powdered sugar with cream cheese. Add vanilla and orange juice. Pour on biscuits right out of oven while they are still warm. These biscuits taste a lot like my orange pecan bread with a whole lot less work. *I use less sugar and less powdered sugar in these because they are way to sweet for me otherwise.

1st picture: center biscuit surrounded by half biscuits & brushed with butter; 2nd picture: sugar, zest and pecan mixture sprinkled on top of biscuits; 3rd picture: cream cheese glaze; 4th picture: baked biscuits fresh from oven; 5th picture: glaze poured on biscuits; 6th picture: ready to eat! YUM!!  

  

Apple Pie Froyo Bites

1 apple, I used honeycrisp or fuji

1/2 T. butter

2 T. lemon juice

1/4 t. cinnamon

pinch of salt

pinch of clove

pinch of nutmeg

1 c. Greek yogurt

1 t. vanilla

1/2 T. honey

Chop apple. Place pan over medium heat. Add butter. Add apples and all other ingredients, except yogurt, vanilla, and honey. Cook until apples are tender. As it is cooling, combine yogurt with vanilla and honey. Stir in 1/2 of apple mixture. Place dollops on parchment paper. Top with remaining apples. Dust with cinnamon. Freeze 2-3 hours. Very refreshing on a hot summer day.

Steak and Shrimp Teriyaki Noodles or Rice

2 lbs. baby shrimp, cooked, peeled, deveined, no tails (I used frozen)

2 lbs. bite size steak, (I used frozen fajita strips with chopped peppers and onions)

2 lbs. spaghetti, your choice, cooked and drained, optional

2 lbs. rice, your choice, cooked (I used Uncle Ben's ready rice: basmati/jasmine), optional

4 T. olive oil (I used butter)

4 t. sesame oil, optional 

1/2-2/3 c. teriyaki sauce (I used Kikkoman with chopped ginger)

splash of rice vinegar

4 t. minced garlic, cooked (I use the spiceworld minced garlic in a jar..found in produce)

green onion, chopped for garnish, optional

In a large skillet, warm the steak in olive oil or butter and add desired seasoning. (I didn't add any seasoning). Add in onion and shrimp and cook until heated through. Add teriyaki sauce. Add in cooked spaghetti or rice. Toss to coat. Plate and garnish with green onion.

*I served with rice separately, if it hadn't been so thick I would have added it to the shrimp and steak. I also served with a Caesar salad. Very tasty. My adult son asked for the recipe..WIN WIN!

1st picture: steak and shrimp cooking on stove; 2nd picture: basmati/jasmine rice for teriyaki steak and shrimp; 3rd picture: both together, ready to eat!