Recipes

My friend wanted me to post a couple of recipes, so here they are. The Chimichangas in the Oven recipe is from allrecipes.com and the yummy Chocolate Cookies recipe is from a Martha Stewart magazine.

Chicken Chimichangas In The Oven -serves 4
� cup chopped onion
2 cloves garlic, minced
� cup chili powder
2 cups salsa
3 tbsp water
� tsp ground cumin
� tsp ground cinnamon
1 pound cooked, shredded chicken breast meat
1 cup refried beans
8 10 inch flour tortillas
2 tbsp olive oil

Saute onion and garlic in a large saucepan until tender. Stir in chili powder, salsa, water, cumin and cinnamon. Mix together and pour mixture into blender or food processor; process until smooth. Pour back into saucepan and stir in chicken. Heat through. Preheat oven to 425 degrees F (220 degrees C). Spoon a heaping tablespoon of beans down center of each tortilla, working with 1 tortilla at a time. Top with 1/2 cup of chicken mixture. Fold up bottom, top and sides of tortillas and secure with toothpicks. Place chimichangas seam-side-down in a lightly greased 10x15 inch baking dish. Brush sides with oil. Bake in preheated oven for 15 minutes or until golden brown and crisp, turning every five minutes. Serve with salsa, sour cream and guacamole.

Super Yummy Chocolate Cookies (Not their real name :P)
2 cups plus two tablespoons flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cup butter
2 cups granulate sugar, plus extra for dipping
2 large eggs
2 tsp vanilla extract

Sift together flour, cocoa powder, baking soda and salt. Set aside. In a large bowl, beat butter and sugar on medium speed until light and fluffy, about two minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low and gradually add flour and cocoa mixture, beat to combine. Form dough into flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour. Preheat oven to 350 degrees. Line to baking sheets with parchment paper. Shape dough into 1 3/4 inch balls. Roll each ball in sugar. Place on prepared baking sheets, and 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for five minutes. Transfer cookies from baking sheet to wire rack. These cookies freeze well. Makes 3/12 dozen.