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.}

whoppers.

sprinkles

candy corn.

frosting.

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.}

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}

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

Ingredients:

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. 

ENJOY :)

{This recipe was adapted from redsie05.blogspot.com}

{This recipe was brought to you by Ashley}

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.}

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}

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}

Butterfingers

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!

Butterfingers
{original recipe from plainchicken.com}

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!}

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

Ingredients

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
cinnamon
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.

APPROX.
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}