So, you know how much I love the church recipe book I own. I used to own two or three church cookbooks, but the other two ended up having way more icky recipes than good ones, so they got donated to some poor soul who actually liked the weird, icky recipes those cook books offered.
May their families forgive me.
This recipe is from my beloved church cook book and we've actually eaten it a couple of times. Each time it's on the menu, Evan wrinkles his nose and says, "Have you made this before? Cause it sounds weird."
Yeah, Chicken Roll-ups is not a great name. It reminds me of Fruit Roll-ups and it's not fun to think of chicken in a leathery, fruity manner. Maybe Chicken Pockets is better? Hmmm...I shall ponder this name change...
But, this recipe is flipping awesome and easy to assemble. And if you don't microwave it to death, makes great leftovers!
The ingredients:
2-3 cans of crescent rolls; 4 C. cooked chicken; 3 oz. cream cheese; 2 Tbsp. butter; 2 Tbsp. mayonnaise; 1/2 C. chopped celery (which I did not have in my fridge, but thought I had, but totally needed, so make sure you buy it!); 1 Tbsp. pimento; 1 1/2 C. chopped green onions; 1 jar of chicken gravy. Preheat oven to 350 degrees.
Start by cooking your chicken. I always try to cut the chicken while it's raw and then cook it in small pieces cause it is a helluva lot faster than cooking whole pieces.
Chop up those green onions. I didn't quite chop a cup and a half due to me not liking green onions that much. You'd also be chopping the celery here too, if you didn't forget it like I did.
In a small mixing bowl throw in the pimentos, butter, cream cheese, mayo, celery and green onions.
Once it's done cooking, chop up the chicken even more.
Add it to the small mixing bowl and mix! mix! mix!
Now, with those crescent rolls, take them out of the can and take two triangles and smoosh the edges together to make a square. Please make sure the edges are sealed so there is no leakage.
Take a scoop of the chicken mixture and put it in the middle of the crescent roll square.
Wrap up the crescent roll like it's a present, making sure to seal the edges. I have no worries about prettiness with these because that is not how I roll and I'm just going to dump gravy over the whole thing anyway!
Once you've made all your chicken roll-ups, put them in a 9x13 baking dish. Bake them gravy-less for 10 minutes.
For the life of me, I could not find a stupid jar of chicken gravy at the store. So, I just used 4 cups of chicken broth and heated it in a pot. I mixed 2 Tbsp. of flour with 2 Tbsp. of cold water and whisked it into the hot chicken broth. I stirred it until it was a thick consistency. You might need to add more of the flour/water mixture as needed, but just remember it's Tbsp. for Tbsp. with that mixture.
Mmm...perfect!
Pour the gravy over the chicken roll-ups. Bake them an additional 30 minutes until they're browned like this:
I served ours with green beans and cooked carrots. You do not see cooked carrots on my plate due to my intense dislike of the taste of cooked carrots. (Seriously, they are so much better raw!)
Once he ate them again, Evan remembered that he did, in fact, enjoy this meal! It simple and delicious.
In fact, it was so good, that Julia insisted I take a picture of her eating hers.
It's also an easy meal to make and throw in the fridge to be cooked the next day or to cook and freeze for later consumption.
Enjoy!
Then, in a small bowl, take the baking soda...
and add 2 Tbsp. of HOT water. Stir together and then blend it into the mixing bowl with the butter and sugar.
Next, add the rest of the ingredients and mix until blended, but don't over mix!
Couldn't you lick that whole spatula clean?! 
I heart cookie dough. It should be it's own food group and we should be required to eat three servings of it a day. I'm just saying.
Bake for 10-12 minutes until the bottoms of the cookies are browned. the tops won't get very brown, which is a good thing. (I just channeled Martha Stewart there, did you notice?!)
Ta da! The perfect soft chocolate chip cookie!
This batch didn't last any longer than the first batch! I over cooked one sheet of cookies a bit, and they weren't as soft, but still so yummy.
2-3 cans of crescent rolls; 4 C. cooked chicken; 3 oz. cream cheese; 2 Tbsp. butter; 2 Tbsp. mayonnaise; 1/2 C. chopped celery (which I did not have in my fridge, but thought I had, but totally needed, so make sure you buy it!); 1 Tbsp. pimento; 1 1/2 C. chopped green onions; 1 jar of chicken gravy. Preheat oven to 350 degrees.
Chop up those green onions. I didn't quite chop a cup and a half due to me not liking green onions that much. You'd also be chopping the celery here too, if you didn't forget it like I did.
In a small mixing bowl throw in the pimentos, butter, cream cheese, mayo, celery and green onions.
Once it's done cooking, chop up the chicken even more.
Add it to the small mixing bowl and mix! mix! mix!
Now, with those crescent rolls, take them out of the can and take two triangles and smoosh the edges together to make a square. Please make sure the edges are sealed so there is no leakage.
Take a scoop of the chicken mixture and put it in the middle of the crescent roll square.
Wrap up the crescent roll like it's a present, making sure to seal the edges. I have no worries about prettiness with these because that is not how I roll and I'm just going to dump gravy over the whole thing anyway!
Once you've made all your chicken roll-ups, put them in a 9x13 baking dish. Bake them gravy-less for 10 minutes.
For the life of me, I could not find a stupid jar of chicken gravy at the store. So, I just used 4 cups of chicken broth and heated it in a pot. I mixed 2 Tbsp. of flour with 2 Tbsp. of cold water and whisked it into the hot chicken broth. I stirred it until it was a thick consistency. You might need to add more of the flour/water mixture as needed, but just remember it's Tbsp. for Tbsp. with that mixture.
Pour the gravy over the chicken roll-ups. Bake them an additional 30 minutes until they're browned like this:
I served ours with green beans and cooked carrots. You do not see cooked carrots on my plate due to my intense dislike of the taste of cooked carrots. (Seriously, they are so much better raw!)
Once he ate them again, Evan remembered that he did, in fact, enjoy this meal! It simple and delicious. 
It's also an easy meal to make and throw in the fridge to be cooked the next day or to cook and freeze for later consumption.
In a large skillet, I warmed some olive oil (about 2-3 Tbsp.) and used the burrito tortillas I had left over from a previous meal. I put one in the hot oil. (Note: if you don't have a huge pancake flipping spatula like I do, then I'd suggest cutting burrito sized tortillas in half before constructing the quesadilla so you don't make a giant mess in your skillet when you try to flip the super large quesadilla, resulting in you saying a string of swear words in front of your toddler. Just a bit of advise.)
Added some spinach.
A good amount of cheese (a heaping cup is what I used).
Add the other tortilla on top.
Now, be careful not to burn the bottom tortilla. Just use your spatula to check it's doneness before flipping it. I, of course, burned one pretty badly because I am a terrible listener.
Delicious!
I served our quesadillas with spanish rice and oranges. I also had salsa and sour cream to top the quesadillas with. Honestly, this is such a simple dish and can be totally custom made to your taste buds. Try them immediately!!!
1 1/2 C. half & half; 1 (3.4 oz) package instant vanilla pudding; 1 (8 oz) container of whipped topping; 1 C. crushed Oreos (about 11 cookies if you don't have a giant gallon bag of them in your freezer); 1 chocolate crumb crust.
Beat on a medium speed for one minute.
Allow the mixture to stand for 5 minutes. Once the five minutes are up, fold in the whipped topping and the oreos.
Mmm...
Now, take that beautiful chocolate cookie pie crust...
and spoon in the pie filling.
Oh, look! Some of that filling is still on the spatula.
Yum!
The pie will need to freeze for at least 6 hours or overnight. It can stay frozen for up to 3 months!!!
This pie was fabulous!!!! Not to mention so easy to make. I served it for a Thursday Dinner with our lovely friends and they all liked it so much the kiddos wanted seconds. It is very rich, which makes the fact that you can keep eating small slices of it for up to 3 months even more appealing. This would make a wonderful summer treat!
