Wednesday, December 14, 2011

Peppermint Popcorn

This holiday popcorn is extremely easy, extremely delicious and SO festive!!! I am so excited to share the recipe with you!! I have already made two huge batches and I plan to take two more huge batches to our family Christmas parties this weekend!!! I hope you love it!!! :)

Peppermint Popcorn


1 cup unpopped popcorn kernels
1 lb vanilla almond bark
2 tsp peppermint extract
1 pkg "bobs" regular sized peppermint candy canes (you could totally use another brand, I just used bob's because they were the cheapest!!)
1/2 bag milk chocolate chips

Pop the popcorn and put in a VERY large bowl-or two regular large bowls.  Crush the candy canes until they are in small pieces (you don't want them to be crushed into peppermint sand....just really small pieces.) I used my ninja food processor, but a meat mallet or rolling pin could work just fine as well if you put them in a ziplock bag. Sprinkle the crushed candy canes over your bowl of dry popcorn. Melt the almond bark.  I melted mine in a double boiler on the stove, but this can be done in 30 second increments in the microwave as well.  Once it is all the way melted, add peppermint extract (the extract may look like it is crystalizing, but it will even out the more you stir it in).  Once mixed I added a few drops of red food coloring to make it a little more "festive" :) pour evenly over your popcorn and mix until each piece is coated evenly.  Lay out a large piece of wax paper, enough that you can pour the entire bowl of popcorn to make a large single layer on the counter. (I used tin foil because we were out of wax paper, and it worked just fine)  Melt your chocolate chips in the microwave in 30 second increments.  Using a fork drizzle the popcorn with the chocolate.  Let the popcorn set and dry for about an hour-2 hours before using (it tastes heavenly when it is fresh on the counter, but it would not be the right consistency to serve in a bowl at a taste away, but consider waiting the full amount of time before presenting it to your family-you could also put the wax paper on cookie sheets and put the popcorn in the freezer to hustle the process :) ) Once dry, break into chunks and serve in your favorite holiday bowl!!!

I hope you enjoy this as much as we did!!!! :) 


{this holiday goodness was brought to you by Ashley}

Tuesday, December 13, 2011

Cheese Ball

This is the best cheese ball in the world and it only takes 5-10 minutes!
So easy but so good!  We make it for every party and it is gone fast!

You will need:
1 8 oz pack cream cheese softened
1/2 cup mayonaise
1/2 cup buttermilk
1 oz. packet of dry ranch dips
1 cupish cheddar cheese

Mix cream cheese, mayo, buttermilk, ranch in a bowl then add cheese
Shape to desire. Sprinkle more cheese on top. Chill in fridge to mix the flavors. ( not needed but tastes better when colder)
Made by Lindsay and Rachel

Thursday, December 8, 2011

Luscious Banana Pie

So I realize that we have not posted for a while.  So sorry about has been a crazy few weeks!!!! 

This banana pie is not very fact, its not really a banana cream pie....even though there are banana's and cream in the recipe.  It is a twist on the original....and quite possibly the most wonderful twist ever invented.  Hope you enjoy!!!

Luscious Banana Pie 
{I also forgot to take pics the pie......but just trust me...its amazing!!!!}


3 bananas, sliced
1 tin of sweetened condensed milk
2 cups whipping cream, whipped until there are peaks (add powdered sugar and vanilla for a blissfully sweet taste!)
1 package graham crackers
1 stick of butter
1 tsp vanilla
1 small bar of chocolate {i used a few hershey kisses that I had in the cupboard}

Your first step can be done way ahead of time (at least hours but can be as much as months before). Remove the label on the condensed milk and submerge the unopened can in pot of water. Cover and boil for 2.5 hours. Warning: Be sure to keep the can covered by water at all times!!After the time has passed, take pot off the stove and allow the can to cool.

To make the crust 
  • Grind up graham crackers in food processor.
  • Melt stick of butter in microwave and pour into crumb mixture.
  • Blend until you have a moist sand mixture.
  • Smooth wet crumbs into pie plate to make a crust.
  • Bake at 350F for 10 minutes.
  • Set aside to cool.
  • Cut up bananas into slices and lay into your crust. It doesn't matter how you arrange them. 
  • Open the can of sweetened condensed milk (now a caramel sauce) (WARNING: It will splatter when you open the can, so do it in a sink!!!) 
  • Spread whipped cream over the pie. 
  • Grate chocolate on top (optional)
  • Put in fridge to set for at least 1 hour

{this recipe was brought to you by Ashley who adapted the recipe from :) }

Tuesday, November 22, 2011

Oreo Turkeys

I love doing crafts. Especially if it includes making them with sweets. These turkeys definitely fit that description! They are so easy to make and would be so fun for kids. Or make them by yourself and you will have just as much fun, and they turn out so cute! 

Oreo Turkeys.

double stuffed oreos.
reeses {miniature.}
candy corn.

Start by putting frosting on the back edge of one oreo and placing the other oreo on top {sticking up.}
Next cut a sliver off your reeses so it can sit nicely on top of the oreos.  Place a dollop of frosting on the cut part of the reeses and stick it on the oreo for the body.
To add the candy corn feathers, cut the white part off for later use as the beak.  Then put some frosting in the middle of the oreo and stick the candy corn upside down in the frosting to secure. {you might have to hold them a little to stick.}
To make the head, add a small dot of frosting to a white "beak" and stick it to the head.  Add the sprinkles for the eyes by adding a miniscule dot of frosting on the sprinkle. 

Then add a dollop of frosting to the back of the whopper and stick on the reeses.  Now just look how cute they are and see all the different personalities that shine through each turkey!

{this recipe was brought to you by brooke.}

Sunday, November 20, 2011

Twisted Breadsticks

One day Rachel and I decided we wanted to make bread so we did and it turned out perfect. Ever since then we have been trying bread, rolls, and bread stick recipes. I found this recipe and made them to go with our dinner that night.  they turned out pretty good and it was a really easy recipe. I hope you enjoy them.

You will need-

3 tbsp. yeast                                               1/2 cup sugar
1 cup warm water                                       1/2 cup butter
1 1/2 cup milk scalded and cooled               2 tsp. salt
2 eggs                                                         7 cups flour 

Sprinkle yeast on top of water and set aside.  In a large mixing bowl, pour in milk, eggs, sugar, butter, and salt. Blend together at a high speed. Stir yeast and water then add to other mixture.  Blend in 3 cups of flour and mix at a high speed for 5 min. Gradually add in 3 cups more of flour.  Dough will be sticky.  Put dough on a floured surface and knead until dough is no longer sticky to touch. Place in a greased bowl and let it rise until double in size.

 Shape as desired.  ( I cut a six inch long 2 inch wide piece then cut it in half to have two pieces then twist them). You can sprinkle garlic, cinnamon, etc. or just leave them plain. bake at 350 degrees until golden brown. (15-20 min.)

After they are done baking brush with butter and enjoy!

{These yummy bread sticks were brought to you by Lindsay and Rachel}
{Recipe adapted from Worldwide Ward Cookbook}

Wednesday, November 16, 2011

Chicken Taco Chili

This recipe is FABULOUS any time of year, but it just hits the spot when it's cold outside! You can eat it soup style, or with some tortilla chips as a dip! It is diverse and seriously YUMMY!!!

Chicken Taco Chili


1 onion, chopped 
1 16-oz can black beans (Drained and rinsed)
1 16-oz can kidney beans (Drained and rinsed)
1 16-oz can tomato sauce
10 oz package frozen corn kernels
28-oz can diced tomatoes w/chilies
1 packet taco seasoning 
1 tbsp cumin 
1 tbsp chili powder 
24 0z. (3) boneless skinless chicken breasts 
chopped fresh cilantro 
Grated Cheese (optional)
Tortilla Chips (optional)
Sour Cream (optional)
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. (the most genius way to do this is with a hand mixer!!! Place the chicken in a large bowl and shred using the mixer..this trick will change your life!! I promise!) Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with cheese and sour cream. 


{This recipe was adapted from}

{This recipe was brought to you by Ashley}

Thursday, November 10, 2011

Chocolate Chip Cookie {in a sauce pan.}

So sometimes when I see things via pinterest they strike my curiosity! This was definitely one of those times.  Honestly who would have thought that you can make a chocolate chip cookie in a sauce pan?? Well there is proof it works.  And there is proof that you can make it look delicious.  That was not how mine turned out to be.  Yes mine worked, and yes it was DIVINE! But no it did not look pretty AT ALL! {Until I plated it of course!} So I debated a lot on if I should post about this or not.  Especially since Lindsay and Rachel just posted about our chocolate chip cookies.  But I decided to give you a twist on the original.  I used the same recipe that Linds and Rach did, but I just borrowed the idea from pinterest! Please excuse the ugly pictures, when I make it again I am determined to make it look pretty!

Chocolate Chip Cookie {made in a sauce pan!}
adapted from thepinkandblueblog.

1 cup butter softened
1 cup DARK brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 1/4 flour
1 tsp baking soda
1/2 tsp salt
1 bag of chocolate chips (we use milk chocolate) 

Preheat oven to 350 degrees.

Melt butter in an 10 inch cast iron skillet set over medium-low heat. 
Stir in sugars and vanilla and remove from heat. 
Let rest until pan is warm, but no longer very hot, about 5 minutes.
Crack the eggs onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. 

Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. 
Stir in chocolate chips. 
Place in the oven for 10-12 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. 
Serve with vanilla ice cream and chocolate sauce if so desired! 
this doesn't look appealing! but trust me ITS GOOD!

{my chocolate chips started melting when I started stirring them in, so it ended up being more of a chocolate swirl in the cookie rather then actual chips.}

{you could use different sizes of pans but make sure you increase or decrease the cooking time accordingly so your cookie isn't burnt, or underdone.}

{this twist was brought to you by brooke.}

Monday, November 7, 2011

Beef Stew

This recipe is fresh, hearty, and totally perfect for this Winter weather!!! ENJOY!

Beef Stew

2 lbs boneless beef chuck roast (cubed)
12 oz red potatoes (quartered)
1 bag of carrots (I used the tiny size)
1 onion (cut into wedges)
1  can cream of mushroom soup
1 cup beef broth
1 tsp dried thyme
2 cups loose pack frozen green beans

Trip the fat from the beef. Cut beef into 1 inch cubes.  Coat an unheated large skillet with nonstick cooking spray.  Cook and stir until browned. Drain the fat from the beef.  Place beef in crock pot. Add potatoes, carrots, onion, cream of mushroom soup, beef broth, and thyme.  Stir to combine.  Cover and cook on low heat for 8-9 hours or on high from 4- 4 1/2 hours.  Stir in green beans.  Cover and cook on high for 30 minutes more. Makes 6,  1 1/3 cup servings.

Enjoy this heavenly stew!!!

{this recipe was brought to you by Ashley}

Sunday, November 6, 2011

Chocolate Chip Cookies

This is a Savage family classic and every kid in our family knows the recipe by heart.  Again if you notice in the picture there are ones with chocolate chips  and some without. If you don't remember, I am allergic to chocolate so I'm always dechoclafying things. Can you even imagine chocolate chip cookies without the choclate chips?  These taste great because of the real butter and the DARK brown sugar so don't trade these ingredients for other alternatives like margarine or light brown sugar, because its what make them good!

1 cup butter softened
1 cup DARK brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 1/4 flour
1 tsp baking soda
1/2 tsp salt
1 bag of chocolate chips (we use milk chocolate)

Pre-heat oven to 375 degrees
Mix butter, sugars until creamy add eggs and vanilla then stir
then add flour, baking soda and salt then mix all together and add chocolate chips (optional)
put in oven for approx. 7 min. DO NOT OVER BAKE!
{We use a convection oven set at 375 which automatically decreases to 350 degrees and bake for 7 min. We then allow them to sit on pan for a few minetes after taking them out of the oven.  This makes them the perfectly soft, yummy cookie with or without chocolate chips!}

{This Savage Family Favorite brought to you by Lindsay and Rachel}

Thursday, November 3, 2011


Butterfingers and Reeses tie for first place for my ultimate favorite candy bar! Seriously there is something about peanut butter and chocolate... it gets me every time! I have been making peanut butter balls for years now. They are just as good or better then a store bought Reeses.  Well come to find out you can make homemade Butterfingers too! When I first saw this recipe I was extremely skeptical.  I mean come on how do you produce the crunchyness of a Butterfinger?? Let me tell you it is possible! Everyone who tried these liked them better then the original candy bar because they don't get stuck in your teeth, but you still get the texture!  Lucky for everyone it was Halloween and still is Thanksgiving season. You need to go out and buy every bag of candy corn left because you will want to make these again and again.  They are so easy and just like the Peanut Butter Balls they are only 3 ingredients!
I decided to wait until the day after Halloween so the candy corn would be cheap, as a result they only had chocolate candy corn.  That is why mine are browner then the ones I saw, but they still tasted AMAZING! You could probably get away with the pumpkin candy corn!

{original recipe from}

1 lb of Candy Corn
2 cups of Peanut Butter
1 bag Chocolate Chips

Melt the Candy Corn in the microwave for 1 min.
Then in in 15 sec increments. Stirring in between. {It took mine 1 min 15 sec.}
Once all melted stir in Peanut Butter.
Spray a 8" 11" inch pan and put mixture in.
Using your hands make sure it lays evenly throughout the pan.
if you want them thinner use a larger pan, and if you want them thicker use a smaller pan!
Let cool completely. {I am impatient and put mine in the freezer for 25ish min.}
Melt chocolate chips in 30 sec increments in the microwave.
Pour over butterfingers and place back in freezer for 5 min for chocolate to set up.
Cut and enjoy!

I actually cut mine out of the pan before the chocolate and spread chocolate on all sides of the bars so they would be more like a Butterfinger. But I decided that was way too time consuming and next time I make these I will either make them truffles or I will just top coat the bars.

{Butterfingers brought to you by Brooke!}

Tuesday, November 1, 2011

Cinnamon Rolls

This is the most WONDERFUL cinnamon roll recipe!! It was fairly simple, and they tasted absolutely incredible!! It was such a great recipe for the Halloween weekend, and I am already looking forward to making them again during this lovely holiday season.

Cinnamon Rolls


1 Cup warm water
1 Tbs sugar
2 Tbs yeast
1 Cup scalded milk
6 Tbs shortening
1tsp salt
7 Cups flour
3 whisked eggs
brown sugar
butter for spreading

Preheat oven for 375. In a small bowl  Mix water sugar and yeast (the mixture will begin to bubble).  In a small sauce pan, pour milk.  On medium high heat, wait for milk to be very warm-but do not let it boil.  In a large bowl mix milk, shortening, 1 cup of flour and whisked eggs.  Add the yeast mixture and then the remaining 6 cups of flour.  Dough will be very sticky.  Knead the dough until it is soft.   Put in a greased bowl and let it rise until it is double in size.  Once risen, knead again and roll into a big rectangle.  Spread with butter, and brown sugar, leaving about a half an inch on all sides. Sprinkle with cinnamon.  Roll the dough horizontally.  Using a piece of thread, wrap around the dough and slice one inch rolls.  arrange on cookie sheet, and let raise until double in size.  Bake at 375 for about 15 minutes.  The tops do not brown, so check the bottoms of the rolls to make sure they are done.

We glazed the top with a simple powdered sugar frosting.

2 cups powdered sugar
1 stick of butter
1 tsp vanilla
1-3 TBS milk

This can vary, so use your best judgement!! We doubled the frosting recipe because we LOVE  the cinnamon rolls to have A LOT of frosting :)

Hope you  enjoy!!!

{this recipe was brought to you by Ashley}

Saturday, October 29, 2011

Oreo Balls.

Remember when I mentioned I LOVE truffles? and that I LOVE making truffles? Well, here we go again... OREO BALLS!! {yes i still have a ton more ball desserts coming in the future!}  These were introduced to me by my aunt and uncle.  They actually won the Summerhays Annual Dessert Contest with these bad boys!  They are a combination of oreos. cream cheese. and chocolate. What could be better??

Oreo Balls

1 8 oz. Cream Cheese Package.
1 Package of Double Stuffed Oreos.
1 Package of Chocolate Chips {about 2 cups.}

Combine cream cheese and insides of oreos.
Crush up the Oreo cookies in a food processor or by hand.
Slowly add crushed up oreos into the cream cheese mixture.
{you may want to leave some out for garnish on top.}
Roll into 1 inch balls and freeze for 20ish min. {or until hard enough to dip.}

Melt chocolate chips in the microwave in 30 sec. increments. Stirring in between.
Dip balls in chocolate and place back on plate.
{garnish with crumbs if wanted.}
Freeze for 5 min. to allow chocolate to set.

{oreo balls were brought to you by Brooke.}

Wednesday, October 26, 2011

Hoisin Chicken and Veggies

Foil packet dinners are so easy and fun to put together.  You could honestly put any vegetable you wanted in this recipe! The chicken stays moist, and the vegetables are tender.  This is heavenly over some brown rice!!! :)
Hoisin Chicken and Veggies

18-24 baby carrots
2 cups sugar snap peas

3 garlic cloves, finely chopped or pressed through a garlic press
Salt and pepper
4 small chicken breasts ( about 1 ½ pounds), trimmed 
(with large, thick chicken breasts, I cut them in half by butterflying them and cutting all the way through to make two thinner cuts of chicken – this helps the chicken cook quicker and helps your chicken to go further)
2 tablespoons hoisin sauce
Preheat the oven to 450 degrees. Cut 4 pieces of aluminum foil (heavy duty) about 12 inches square (if you don’t have heavy-duty aluminum foil, use two pieces of regular aluminum foil for each packet). Mince the garlic.
Arrange the carrots and peas on the aluminum foil. Sprinkle with garlic (this doesn’t sprinkle like salt and pepper so don’t worry if you get a clump here and there – the flavors will absorb while baking), and salt and pepper to taste. Brush the chicken on both sides with the hoisin sauce. Top each portion of vegetables with a piece of chicken. Salt lightly.
Bring opposite sides of the foil up to meet over the chicken. Fold the edges together in a ¼-inch fold, and then fold over 3 more times. Fold the open edges at either end of the packet together in a ¼-inch fold, and then fold over twice again to seal.
Put the foil packets on a baking sheet and bake for 35 minutes. Transfer the contents of each packet to a dinner plate and serve over rice!!
{recipe adapted from}
{this recipe was brought to you by Ashley}

Tuesday, October 25, 2011

Caramel Apples.

I honestly have never made caramel apples until now. Let me tell you, it will now be a tradition! My roommates and I decided we wanted to have a Halloween Party consisting of caramel apples and pumpkin carving.  Granted we hadn't ever really done caramel apples before we decided it would be safest to just melt the caramel squares, instead of making our own. So that is what we did.  We melted the squares. Dipped the apples. and decorated them.  Some turned out better then others but I throughly enjoyed the two I made.

Caramel Apples.

1 package of Caramel Squares.
2 tbsp. water.
4-6 apples. {depending on how many times you coat with caramel}
Greased plate or cookie sheet.

Grease a plate or cookie sheet to put the finished apples on.
Stuff a stick in each apple starting from where the stem is.
Put the caramel squares and the water in a small sauce pan.

Melt on low-med heat. Stir continually. {so it doesn't burn.}
Once fully melted dip an apple individually.
Wait for excess caramel to fall off the apple before placing on the pan.
{it will still probably pool below your apple.}
Wait for caramel to harden a little {like 2-3 min.} and then decorate apple.

Melted Chocolate and Oreo.

Crushed Pretzels and Reeses Pieces.
Topping Ideas:

  • Chocolate/White chocolate.
  • Oreo crumbs.
  • Pretzels
  • Sprinkles
  • Smashed up Candy bars.
  • M&M
  • Toffee.
  • Nuts.
  • Cinnamon Sugar
  • Brownies bites
  • Cheesecake bites.

{apples were brought to you by Brooke.}

Saturday, October 22, 2011

Chocolate Owl Cupcakes.

Aren't these the cutest cupcakes you have ever seen? They are also perfect for halloween or anytime in the fall! I saw this idea on pinterest and I decided to recreate them.  In our family when we had birthday cakes or any kind of cake we always used a box. I wanted to venture out and make them from scratch! They actually turned out really good! But I decided to be lame and I bought the frosting... lame I know. But that is besides the fact! So never making a cake or cupcakes from scratch I didn't know what ingredients went in to making a cake.  I figured the usual, you know eggs, sugar, flour, etc.  Yes it does incorporate those, but there were many recipes that looked delicious that had buttermilk, half and half, sour cream, etc.  No, I don't have those in my wonderful college kitchen.  So my search for a recipe was hard.  But I found one! And it turned out delicious! Obviously if you have a favorite chocolate cupcake recipe or want to use a box go for it! But if not then this recipe definitely will have everything you have in your pantry!

Chocolate Owl Cupcakes.
{Cupcake recipe is from Joy of Baking}
{Preheat oven to 375} {line cupcake pan with cupcake liners.} {makes about 24}

1/2 cup Cocoa
1 cup boiling hot water
1 1/3 cup flour
2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter {room temp.}
1 cup white sugar
2 eggs
2 teaspoon vanilla

In a small bowl combine boiling water and cocoa.  Mix with a fork until smooth. Let sit and cool.
In another small bowl sift flour, baking soda, and salt. Set aside.
In a large bowl combine butter and sugar.  Mix. 
Add eggs one at a time mixing in between each.
Mix in the vanilla until combined.
Mix in the flour mixture just until combined.
Mix in the cooled chocolate mixture until smooth and combined.

Fill cupcake liners 1/2-2/3 way full with batter and bake for 12-16 min.  Insert toothpick to make sure they are done. Toothpick should come out clean.  {Don't over bake or the cupcakes will be dry.}  Remove from pan and cool on a wire rack.


1 can of chocolate frosting {or make your own.}
1 oreos for each cupcake.
3 M&M's {or Reeses Pieces.} for each cupcake.

Frost each cupcake by spreading frosting with a knife.  

Then split oreos.  Make sure both sides have equal amounts of cream.  Or just use the creamed side and eat the other side and split another oreo!  Place the M&Ms on the split oreos and place the oreos on the cupcakes. Put one more M&M in the middle as a beak!

Take a picture right away because you and I both know your 
hard work and cute cupcakes won't last very long!

{These cute cupcakes were brought to you by Brooke.}

Friday, October 21, 2011

Chocolate Covered Peanut Butter Pretzel Bites.

I couldn't resist not making something to incorporate the peanut butter I made for the Peanut Butter Balls! I also couldn't resist making a bite size dessert.  These definitely incorporate both! They are a mixture of salty goodness and rich creamy amazingness! Remember our Peanut Butter Balls and how they were like homemade Reeses?? Well these are a twist on the peanut butter balls much like a take 5 or a fast break is a twist on a Reeses! They are a perfect treat for a party or just to snack on!

Chocolate Covered Peanut Butter Pretzel Bites.

 ½ cup peanut butter
6 tablespoons butter {room temperature}
1 1/8 cup powdered sugar
140 mini pretzel knots {makes 70 bites.}
1 ¾ cup chocolate chips

Mix the Peanut Butter, Butter, and Powdered Sugar in a bowl.
Make 1 inch balls and freeze on a plate for 20 min.
Cut 1 inch balls into 1/4th and roll with hands to be smooth small balls.
Take 2 pretzels and smash the peanut butter balls in the middle. Place back on the plate and freeze for 10 min.

Melt Chocolate Chips in the microwave in 30 sec increments. stirring in between each interval.
Dip half of the pretzel bite into the chocolate and place back on plate.
 {You may want to put them on wax paper or they will stick to the plate like mine did.}
Freeze for 5 min. or until chocolate is set.
{Some of them stick really well to the plate so carefully remove from plate before indulging!}

{this recipe was brought to you by Brooke.}

Thursday, October 20, 2011

Sloppy Joes*Russell Style

In my family we never really had sloppy joes....and if we did, we made them using the little packet thingy's.  When I married into the Russell family, I was introduced to Sheila's DIVINE homemade sloppy joes.  She has never really measured out all of the ingredients, so I took on the challenge and re-created her masterpiece!!!! Hope you love it!!!!

Sloppy Joes


1 lb lean ground beef {I like to use "EXTRA LEAN"}
1 green pepper chopped
1 white onion chopped
1 can Chicken Gumbo
1 1/2 tsp Yellow Mustard
3/4 cup Ketchup
Salt and Pepper to taste
Hamburger buns {western family are my FAV!!!}

Chop green pepper and white onion.  Place them in the frying pan and get them cooking on high.  After about one-two minutes add ground beef and season with salt and pepper.  Once the meat is cooked all the way through, drain any fat.  Add chicken gumbo and mix all the way in on medium heat.  Add mustard and ketchup.  Mix thoroughly. Continue to cook until slightly thickened. This takes about 3-5 minutes. Add salt and pepper to taste.  SERVE on a perfect bun and ENJOY!!!!!

{this recipe was brought to you by Ashley, courtesy of Sheila Russell}

Wednesday, October 19, 2011

Crispy Chicken w/Creamy Italian Pasta

This pasta was really simple.  I usually don't use too many "processed" food items in my meals, but this was an easy "go-to" recipe-and it turned out quite yummy!!! :) It is perfect for the "picky" palate and tastes absolutely delicious!! It's like an extremely fantastic "Pasta-Roni" Hope you Like it :)

Crispy Chicken w/ Creamy Italian Pasta

3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil 
1   12 oz package bowtie noodles (farfalle)

1   10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk

In a small food processor crush the corn flakes into crumbs. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. Place the flour, milk and crushed cornflakes each into their own separate container. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. Pound the chicken flat with a meat mallet. Cut each breast in half. Dredge the chicken in the flour. Be sure it gets covered on both sides. Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Leave in freezer for about 5 minutes. Start cooking your pasta. Remove the chicken from the freezer and dredge each piece in the milk......and then immediately into the corn flake crumbs. Again, be sure both sides are covered well. Add the olive oil to a hot skillet. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Cover the pan and reduce the heat to medium.  Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil. Into the same pan pour your broth, Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes. Slice your chicken into strips and serve over your cooked pasta and sauce. Hope you like it!!

{this recipe was found on}

{this recipe was brought to you by Ashley}

Monday, October 17, 2011

Cinnamon*Sugar Marshmallow Puffs

Perfectly simple and irresistible...enough said :)

Cinnamon*Sugar Marshmallow Puffs


1 can crescent roll dough
8 large marshmallows (or one for each puff you are making)
1/2 stick melted butter
Small bowl of cinnamon sugar mixture

Line a cookie sheet with parchment paper.  Open the crescent rolls and lay them out on the parchment paper.  Melt the butter.  In a separate bowl mix the cinnamon and sugar.  Dip the marshmallow in the butter and and cover it with the cinnamon sugar.  Place inside the crescent roll and pinch and fold all the sides together.  Make sure each crease is closed as tight as possible-the marshmallows will leak if it is not pinched off enough. ****optional: once the dough ball is formed you can roll it in the butter and cinnamon sugar for a nice sugary coat on the outside as well!-I like doing it this way the best...but both taste great!**** Bake at 350 for 12 minutes.

Enjoy!!! :)

{this recipe was adapted from}

{this recipe was brought to you by Ashley}

Sunday, October 16, 2011


(no bake cookies)

Gaggies?  Why would we ever call a dessert gaggies?  This is the famous savage family recipe for no bake cookies.  We call them gaggies because when my dad was on his mission in Sweden he and his companions would makes these and put them on top of vanilla ice cream.  It looked disgusting so they got the nick name gaggies.  It may look gross but it tastes wonderful.  Notice in the picture there are two different varieties.  Chocolate and non choclolate.  I am allergic to chocolate so I am always figuring out ways to dechoclafy recipes so just a few months ago I tried making these without the choclate and loved them!  Nobody could really tell the difference. Chocolate or no chocolate they are both great! I hope you enjoy them as much as we do!


In a sauce pan mix the following ingredients:
1/4 cup butter
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup milk
1 heaping tbsp cocoa (leave out for choclate free gaggies)
Dash of salt
bring mixture to a boil on medium heat. Boil for 1 minute. Remove from heat and add:
1/4 cup peanut butter
1/2 tps. vanilla
1 1/2 cup quick oats
1/4 cup flour
Stir until well mixed. 
Using a tablespoon drop small rounded balls from the mixure onto waxed paper.
Let cool before eating.

{this amazing recipe was brought to you by Lindsay and Rachel}

Friday, October 14, 2011

Jello*Pretzel*Cream Cheese Bars

One of my best friends mom's makes this...and I haven't had it in like 6 years...but I remember how heavenly it is...oh yes-the flavors are so perfect together! So I was on Pinterest and found a recipe for it, and it flooded my mind with divine memories.

Jello Pretzel Salad

2 1/2 cups crushed pretzels
3 TBS brown sugar
3/4 cup butter
1 (6 oz) pkg of Strawberry Jello (I suppose any flavor would work.... I haven't tried it though!)
10 oz frozen strawberries or 16 oz fresh-Crushed or sliced
1 (8oz) pkg cream cheese
1 cup sugar
8 oz cool whip

Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together. Bake @ 350 for 10 minutes.

Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust and make sure you spread completely to the edges to create a seal so your jello doesn't leak through. Pour jello over cream cheese layer. Refrigerate.


{recipe adapted from}

{this recipe was brought to you by Ashley}