chimichangas

1 small onion, diced
7 oz. can salsa verde or green chile sauce
1 tomato, diced
garlic, minced
1 t. cumin
1 t. salt
8-10 tortillas
1 1/2 c. grated cheese
3 cups cooked, shredded chicken
1 T. oil

in frying pan, heat oil. add onion, tomato, garlic, and cumin. saute 7-10 minutes. drain liquid and add chicken, salsa verde, and salt. cook until warm. warm up tortillas and place heaping tablespoon of chicken mixture in the middle of each tortilla. sprinkle with grated chees. fold tortillas over mixture, folding in sides and flap. fry in a little bit of oil until golden brown. garnish with guacamole.

these are especially delicious with fresh tortillas. mm mmm.

Poppyseed Chicken Casserole

1 large chicken breast, cooked & shredded
1 can cream of chicken soup
1 12 oz. container sour cream
1 T. poppyseed
1 T. dried onion
1 T. garlic powder
1/4 c. parmesan cheese
1 row Ritz crackers

1. Combine soup, sour cream, onions, garlic powder, and poppyseed in a bowl.
2. In a casserole dish, layer chicken, then soup mixture.
3. Crush crackers in a bag and sprinkle on top.
4. Sprinkle parmesan cheese on top of crackers.
5. Bake at 350 for 20 minutes.

Serve over rice.

Johnson Cookies

1 1/4 sticks (not cups) butter, melted
2 eggs
2 C. brown sugar
1 t. vanilla
2 C. flour
1 t. baking powder
1/4 t. baking soda
3/4 t. salt
1 C. chocolate chips

Preheat oven to 350. Cream butter, eggs, brown sugar, and vanilla. Mix in remaining ingredients expect for chocolate chips. Press mixture in greased 9 x 13 pan. Top with chocolate chips and bake 30-35 minutes.

note: don't press this all the way to the edges because the dough tends to climb up the sides. after 30-35 minutes, they don't look like they are done, but if you bake them until they look done, they will be overcooked. the cookies will setup as they cool.