Chimichangas

1/2 Cup minced onion
2 cloves of garlic
3 Tbs olive oil
2 cups of shredded chicken
(I roasted mine in the oven at 400 degrees for 30 min. with salt and pepper and Olive oil)
1 can of the large crescent rolls
Salsa
Shredded cheese
Sour cream

Heat oven 350 degrees, grease a large cookie sheet. In a skillet cook onion and garlic with oil until tender. Add the shredded chicken and heat through.

Unroll the dough and separate the triangles. Spread on each one some of the salsa. (not all the way to the edge) Add the chicken mixture and roll the dough up around the filling. Seal the edges and place on the cookie sheet.

Bake for 16 - 20 min until lightly browned, add some of your cheese on top of each one and throw them back in the oven until the cheese is nice and melted and kind of crispy. (That's how we like it)

Served with sour cream and salsa. Pretty easy, and pretty good.

Fudgy Chocolate Chip Toffee Bars

Another Pillsbury recipe... SO GOOD

1/2 Cup melted butter
2 cups graham cracker crumbs
1 bag Heath Bits O'Brickle Toffee bits (they are in the baking isle)
1 roll of refrigerated cookie dough
1 bag semi sweet chocolate chips
1 can of sweetened condensed milk
1 Tbs butter
1 tsp vanilla

Heat oven to 350 degrees. Spray the bottom of a 13x9 inch pan with non stick spray.
Ina bowl mix 1/2 cup butter, 1 1/2 cups of the graham cracker crumbs and 3/4 Cup of the toffee bits. Press this mixture into your greased pan. Throw into the refrigerator for 15 to 20 minutes.

Pull the cookie dough out of the fridge for about 10 minutes to soften. In a 2 quart sauce pan, heat chocolate chips, sweetened condensed milk, and 1 tbs of butter over med heat stirring frequently, until chops are melted and mixture is smooth. Remove from heat and stir in vanilla. Spread this mixture over crust.

Using the same bowl you mix your crust in, break up the cookie dough into small chunks and mix in the remaining graham cracker crumbs. Crumble mixture over the chocolate layer and sprinkle with more toffee bits. (I used the rest of the bag)

Bake for 25 minutes until top is golden. Cool completely. These bars are the best when you put them in the refrigerator for a couple of hours. YUM...