Chocolate Swirl Cookies

Recipe From: Kristin Knies

Last year for Christmas, the Knies gave us a cookie jar of ingredients. I completely forgot about it until this year! We made them yesterday and loved them. They taste like brownie bites! Yummy!

Ingredients:
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cocoa
1/4 tsp cinnamon
3/4 cup sugar
3/4 cup evaporate cane juice (sugar)
3/4 cup swirled chocolate chips
3/4 cup butter (melted and cooled)
3 eggs
1 tsp vanilla

In a large bowl combine melted and cooled butter with 3 eggs and vanilla extract. Stir in contents of jar (dry ingredients). Drop dough by rounded tablespoons onto baking sheets. Bake at 350 for 13-14 minutes. Cool on cookie sheet for 1 minute before transfer to wire rack.

Szechwan Chicken & Shrimp

Recipe From: Argo Cornstarch Cookbook

We used a bunch of different colored peppers...really good!

Ingredients:
8 oz chicken (cut into strips)
8 oz large, raw shrimp (peeled & deveined)
2 tbsp cornstarch (divided)
1 tbsp ginger (minced)
2 cloves garlic (minced)
1/2 tsp crushed red pepper
1/2 cup chicken broth
2 tbsp rice wine vinegar
2 tbsp oyster sauce
2 tbsp sugar
2 tbsp corn oil
1-3 green, red, orange or yellow bell peppers (cut into thin strips)
1/2 cup peanuts

Toss chicken and shrimp in medium bowl with 1 tbsp cornstarch, ginger, garlic and crushed red pepper. Coat lightly and set aside. Mix chicken broth, vinegar, oyster sauce, sugar and remaining 1 tbsp cornstarch in a small bowl, set aside. Heat oil in skillet. Add chicken and shrimp mixture and stir-fry for 2-3 minutes or until chicken is no longer pink. Add pepper strips and stir-fry 2 minutes. Add peanuts and stir-fry 1 minute. Stir chicken broth mixture until blended, then pour into skillet. Stirring constantly, bring to a boil for 1 minute. Serve with rice.

Beef Enchiladas

Recipe From: Pioneer Woman

For The Sauce:
1 tbsp Canola Oil
1 tbsp Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ tsp Salt
½ tsp Ground Black Pepper
2 tbsp Chopped Cilantro

For The Meat:
1-½ lb Ground Beef
1 Medium Onion (Finely Diced)
2 cans (4 Ounce) Diced Green Chilies
½ tsp Salt

For The Tortillas:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil

To Assemble:
3 cups Grated Sharp Cheddar Cheese
½ cup Black Olives (chopped)
1 cup Green Onions (chopped)
½ cup Cilantro (chopped)

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes. Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside. Heat 1/2 cup canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried. Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese. Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving

Caramel Popcorn Balls

Recipe From: can't remember!

So yummy. Can also be used to make carmael applesIngredients:

3 Bags Popped Popcorn (I used Kettle Corn 98% fat free)
1 1/4 cup brown sugar (packed)
1/2 cup corn syrup
1/4 cup butter
1/2 can sweetened condensed milk
few drops vanilla

Pop popcorn. Pour into a bowl and make sure no kernels get in. In a saucepan, bring brown sugar and corn syrup to a boil, stirring constantly. Add butter, cooking until completely melted. Add sweetened condensed milk and vanilla, bring to a boil. Boil for at least 3 1/2 minutes, stirring constantly. When it is ready, immediately take the caramel off direct heat and pour over popcorn. Toss until coated. Butter your hands and make balls. Place on parchment paper.