Chicken Rolls

4 cups chicken meat (cooked and chopped)
4 oz. package of soft cream cheese
2 pkgs. of refrigerated crescent rolls (Pillsbury-reduced fat or one recipe of homemade baking powder biscuits and cut into triangles)
Butter-flavored spray or use a food sprayer (pamperd chef or other kitchen supply store) filled with olive oil
1 cup bread crumbs

Directions:
Combine cooked chicken and cream cheese. Unroll the crescent rolls and lay them out on the counter.
Place about 2 tablespoons of the chicken mixture at large end of roll. Fold the ends in and roll up like a burrito, making sure to seal the ends. Spray a baking sheet and preheat oven to 400 degrees. Spray the rolls with butter spray and roll in bread crumbs. Place on sheet and bake for 15-20 minutes, until golden brown. Quick... easy... kids can help and they love them.

TRIED IT:
AT gave it an 8, out of 10, and the kids both liked them. Minor Substitutions: I made my own bread crumbs, because I'm too cheap to buy them, so I added a few various spices inside, because I assume the flavor is supposed to come from the bread crumbs. What I would do differently next time: I would probably add some grated Parmesan Cheese inside, and probably more cream cheese, I'm not sure if the amount is off, because the typical package comes as 8oz, and I added more than the recipe called for, and still it could have used just a touch more if you want them a little bit gooey inside.

Slow Cooker Pulled Pork Sandwiches

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Directions
Place the pork tenderloin in a slow cooker; pour the root beer over the meat (don't forget to stab the meat several times with a knife or a fork, to let the root beer get inside the meat). Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well (we actually like to add a tiny bit of root beer, after all, it was cooked in root beer, why are we trying to ignore that, let's savor it!). Stir in barbecue sauce. Serve over hamburger buns/rolls, etc.

TRIED IT:
This is one of AT's all time favorites, I love anything from the crockpot. I wish I could tell you I selected just the right kind of roast, but I just picked the cheapest one (which isn't a bad strategy, since cheaper roast usually = more fat marble = tastes better). No, I didn't use the whole two liter bottle in the crockpot, I just used enough to cover the roast, and kept the rest in the fridge (we don't buy soda, so it's a nice treat for the kids, this was the one thing I just bought what tastes best, since it was the bulk of the flavor for the meat and we had to drink it after. We do not like store brand root beer, blech). We added some rootbeer in with the BBQ sauce, and we never use the whole BBQ sauce container, just add until it looks/tastes nice. (Don't forget you can click on the photos to see them enlarged)