BarbeCups

Welcome to July Secret Recipe Club! 

This month I received the blog The Tasty Cheapskate. Jean’s blog is filled with delicious and budget friends recipes. There were a few of her recipes that looked tasty when I was deciding what to make. Her Healthy Fruit Pizza, Peanut Butter Banana Muffins and Broccoli Barley Casserole sound delicious. However, I cam across her recipe for BarbeCups and knew it would a a big hit with my 3-year old.  Jean discribes these as “dumb easy” and they certainly are! I whipped these up after a birthday party on Saturday evening and it was so nice to have dinner on the table fast that that my family enjoyed the recipe so much. Like most 3-year olds, Kellen can be sooooo hit or miss with dinner and I am so happy when I find something he will get excited about. Not only did Kellen love these but it was easy enough that he could help me make them! His job was to stir the chicken and BBQ sauce and be my cheese sprinkler. I love when I can get Kellen in the kitchen cooking with me. I find that he eat his meal so much better when he gets to have a little ownership in making it- he is the best cheese sprinkler in the house! Thank you Jean for a wonderful recipe that my entire family loved! 

Ingredients

2 tubes refrigerated crescent rolls

12 oz cooked shredded chicken, (about 2 breasts)

3/4 C BBQ sauce (I used Sweet Baby Ray’s)

1 C shredded cheddar cheese

1/4 cup sliced green onion

Instructions

Pre-heat oven to 375 degrees and grease a 12 cup muffin tin and set aside. 

Open the crescents and lay them out as rectangles. Trim the squares big enough to fit into the muffin portion of a muffin tin. Press them into the muffin tins (you may have a little excess and need to combine the extra at the end to fill the tins).

Stir the BBQ sauce and chicken together. Put a spoonful of chicken into each muffin tin. Top with cheese. Bake 15-18 minutes or until crescent rolls are lightly browned.  Cool for 5 minutes and remove from the muffin tin. Garnish with green onions.