BBQ Chicken Pillows

This tasted JUST like our favorite BBQ chicken pizza from BJ's!! The kids had fun helping me make these. They were easy, different, and yummy!! We will be making these often.

 BBQ Chicken Pillows
submitted by Camille

2 pkgs Crescent roll dough (8 in each pkg)
1 1/2 cups shredded, cooked chicken
3/4 cup BBQ sauce (may need a little more or less depending on your preference)
1/2 bunch fresh cilantro, chopped
1/2 medium red onion finely chopped
1 cup shredded mozzarella cheese

1. Pull crescent rolls apart 2 at a time, keeping the 2 stuck together (if they pull apart, just use your fingers to stick them back together).
2. Spread 3 tablespoons of your favorite BBQ sauce on each of the crescent 'squares', leaving about 1/4 inch border of dough on the outside.
3. Place as much cooked chicken as desired. I was able to get about an 1/8 cup on each 'square'.
4. Place 1 tablespoons of chopped red onion over the tops of the chicken.
5. Sprinkle 1-2 tablespoons of cilantro over the top of the onion.
6. Sprinkled with shredded mozzarella cheese (about 1/8-1/4 cup per pillow square).
7. Make sure none of the filling touches 1/4-1/2 inch dough boarder you left around the outside of your pillows. Pull opposite corners of a pillow and stick them together. Pull the other 2 opposite corners together and stick them to the first corners. Finish with the rest of the pillows
8. Place the 8 pillows on a greased baking sheet. Bake at 350 for 10-12 minutes or until golden in color.

Chinese Chicken Salad

We eat alot of salad in the summer. It just gets too darn hot to turn the oven on!!! Blah!! I have made a similar salad before, but hadn't made this dressing. IT WAS THE BOMB!!! We always serve our dressing on the side, because I don't like my salad drowning in dressing!!! Since we served it on the side, there was plenty left over, and we had it on more salads, and fresh veggies too!! Yum!!

 Chinese Chicken Salad
submitted by Camille
(adapted from Chef in Training )

1 cup sunflower seeds
1 head of lettuce, or 1/2 of 2 different kinds of lettuce (we like 1/2 iceburg and 1/2 green leaf or red leaf), chopped
 2 packages Beef Top Ramon dry, save the packets
 1 bunch green onions chopped
2 cups cooked and diced/shredded chicken .

Dressing:
 1 cup peanut oil
 1/2 cup sugar
1/3 cup white vinegar
 2 packets beef seasoning (from Top Ramon packages listed above)

1. In a large mixing bowl, toss sunflower seeds, coleslaw, chopped green onions and chicken.
2. Smash Top Ramon packets with fists until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
3. In blender, combine peanut oil, sugar, vinegar and beef packets. Blend until evenly mixed.
4. Add dressing to salad, mix well and serve.

Crockpot Lasagna

My sister had found this amazing recipe on Pinterest. She brought it to a family gathering, and I didn't get to even try a bite since it was gobbled up THAT fast (I was upstairs nursing my baby!!! The nerve not to save me any!! Haha!!). So, I knew I just had to try it myself. I changed it up just a little bit, and it was a hit!!! I love lasagna, and I love crockpot meals!!!! This is definitely going to be a keeper around here!!

 Crockpot Lasagna
submitted by Camille
(adapted from Creating Through Life )

1 lb ground beef
29oz can tomato sauce
8oz pkg lasagna noodles
4 cups shredded mozzarella cheese
2 cups cottage cheese
1/4 cup parmesan cheese
1/2 tsp leave oregano
1/4 tsp garlic powder
1/4 tsp thyme

1. Spray the inside of the crockpot with cooking spray
2. Brown the ground beef
3. Stir the tomato sauce and seasonings into the ground beef
4. Spread 1/4 of the ground meat sauce into the bottom of the crockpot
5. Arrange 1/3 of uncooked noodles over the sauce (you can break up the noodles a bit to get them to fit better!)
6. Combine the cheeses in a bowl. Spread 1/3 of the cheese mixture over the noodles.
7. Repeat these layers twice
8. Top with remaining sauce
9. Cover and cook on low for 4 hours.
10. Let the lasagna stand in the crockpot for at least 10 minutes.

Blueberry Cobbler

When I was little, I never really cared for "warm, fruit desserts"...except for apple crisp. I have ALWAYS loved apple crisp!!! But now that I am older....ahem....wiser, I have come to realize just how good these kind of treats are!!! This one was very similar to a apple crisp, just with blueberries. We all just loved it!!! Warm out of the over with some vanilla ice cream.....oh so divine!!! Perfect recipe to use up the last of those summer berries!!!

Blueberry Cobbler
submitted by Camille
(adapted from Taste of Home)

 8 cups fresh or frozen blueberries
1 cup sugar
1/4 cup flour

 topping:
1 cup oatmeal
1 cup packed brown sugar
1/2 cup flour
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
 1/2 cup cold butter

Combine blueberries, sugar and flout. Transfer to a greased 9x13 baking dish.

 For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.

 Bake at 350 degree's for 45-50 minutes. Or until fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm with vanilla ice cream or Whipped cream, if desired!!

Wendy's Frosty

I found this recipe on Pinterest and knew I had to try it out. I love Wendy's frosty's! So super easy and only has 3 ingredients. I made it last night for FHE and we all loved it! Tasted just like them! Perfect end of summer treat. Well, end of summer because my kids are back at school. Not end of summer because we have hot weather here until November. My 6 year old even asked if I could pack some in his lunch for school the next day. Goofball.

Wendy's Frosty
submitted by Michelle
(from Food.com)

16 ounces of Cool Whip
1 14 ounce can of Sweetened Condensed Milk
1 gallon Chocolate milk



Pour condensed milk and Cool Whip in an Ice Cream maker. Fill to"fill line" with chocolate milk. Stir all ingredients, then turn on machine and let it freeze (this was about 40-60 minutes for me. Every machine is different. Check your manual for how long).