Gaggies

Gaggies

(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!

GAGGIES

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}

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

Ingredients

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.

Enjoy!!

{recipe adapted from the-girl-who-ate-everything.com}

{this recipe was brought to you by Ashley}

Cake Balls.

I am a HUGE truffle fan. It literally is pretty much all I make. Cinnamon balls, peanut butter balls, now cake balls... be prepared for the future all it is, is balls. balls. balls. Well I actually had heard about these a long time ago but I always thought it was pointless to bake a cake just to ruin it. So I never put the time into it.  Well it was Rachels birthday this past sunday and I made her a 4 layer cake.  In order to make them stack perfectly I had to cut off the top of each layer so it would lay flat.  I then frosted the cake and realized I had extra frosting, and extra cake. Obviously my mind flew back to cake balls and how I wanted to try them but never wanted to ruin a beautiful cake. This was the time. I crumbled the extra cake and mixed the frosting in. Then i made them into balls, froze them and dipped them. They were delicious and they are so cute. I highly recommend them!

Cake Balls
{this recipe was adapted from Bakerella}


1 cake box mix. {i used funfetti.}
1 can of frosting.
1 bag of white chocolate chips.
Sprinkles for decorating.

Prepare the cake by following the directions on the box and cook for alloted time.
Let the cake cool completely.
Crumble up the cake and mix in the frosting.'
{you might not use the entire can. Just put enough in for the crumbs to stick together and form balls.}
Roll into 1 inch balls.

Freeze for about an hour.
{or until you think the balls will stay intact while dipping.}
Once ready to dip, melt the white chocolate chips in the microwave in 30 sec increments stirring between each one.
Dip each ball.

Sprinkle each truffle as you go before the chocolate hardens.

There are many different variations you could try:

• Chocolate Cake dipped in Milk Chocolate.
• Chocolate Cake dipped in Melted Peanut Butter Chips.
• White/yellow/funfetti dipped in Milk Chocolate.

Your options are endless!! If you try these with a different variation post about it and send a link to us so we can check it out!!

{cake balls were brought to you by Brooke.}

Creamy Chicken and Wild Rice Soup

This dinner was SO perfect for the chilly nights we have been having! It was SO easy, and SO delicious! We would definitely make it again! And your house will smell AMAZING for hours!!!

 PS......I absolutely LOVE crock-pot recipes!!!! {and i love that it is cold enough to start making them}

Creamy Chicken and Wild Rice Soup

Ingredients

4 cups chicken broth

2 cups water

2 chicken breasts

1 pkg Rice-a-Roni long grain and wild rice

1/2 tsp salt {plus more to taste}

1/2 tsp pepper

3/4 cup all purpose flour

1 stick butter
2 cups half and half {i used fat free!}
1 1/2 cups diced carrots
1 1/2 chopped celery

Combine broth, water, carrots, celery, and rice {along with seasoning packet} in a large slow cooker.  Cook on low for 6-8 hours or high for 4 hours.  Remove chicken breasts from crock-pot and shred.
*****Have you ever shred something with two forks??? It takes FOREVER! A good friend taught a trick to me.... and I have taken the responsibility to tell everyone I know about it! Use a hand-mixer! Put the chicken in a large bowl, hook up the beaters, and BAM!!! The most amazing/easy thing ever!!! TRY IT!!!***** Mix back into the crock-pot.  In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter.  Slowly stir in flour mixture to form a roux.  Whisk in cream slowly, until smooth.  Stir cream mixture into crock-pot and bake an additional 15 minutes {on low heat}.  Serve and Enjoy!!!!
{recipe adapted from chefmommy-brandao.blogspot.com}

{this recipe was brought to you by ashley}

Garden Fresh Salsa.

Ever had too many tomatoes from your garden?  Recently our mom and dad made us pick the rest of the food that was still in our garden.  We had an overload of tomatos, red and anahiem peppers.  So we decided to make a delicious fresh salsa.  After many tears (from the onions and jalapenos.) We created a masterpiece! This salsa is so easy to bring to a family party or any get together!

Garden Fresh Salsa.

1 (11ounce) can whole kernal corn drained
1 (4 ounce) can sliced black olives drained
1 1/2 cups diced tomatoes
3/4 cup diced red onion
1/2 cup cilantro
1 red bell pepper, seeded and diced
1 jalapeno peppers. minced
1 avocado peeled pitted and diced
1 anahiem pepper diced
1 teaspoon salt
2 tablespoons fresh lime juice

Mix together corn, olives, tomatoes, onion, avocado, red pepper, cilantro, and jalapeno pepper in a large bowl then add salt and lime juice.

{this salsa was brought to you by Lindsay and Rachel.}

Lemon Garlic Chicken with Roasted Vegetables

This recipe was INCREDIBLE!!! The chicken was really easy to make, and so were the veggies! For some reason the word "roasted" makes me think of fancy/too difficult for me, but it is just another word for baking!! The flavor was perfect, the easiness was perfect, the balance of the entire meal was just....PERFECT! I will for sure be making this recipe again and again and again!

Lemon Garlic Chicken {in the crock-pot}

Ingredients:

4 chicken breasts

5 garlic cloves {finely chopped and minced}

1 yellow onion {sliced}

1 cup fat free-low sodium chicken broth

1/8 cup lemon pepper seasoning

2 TBS paprika

1 tsp dried parsley

1/2 TBS salt

1/2 tsp lemon zest

Rinse the chicken and pat dry.  Mix together lemon pepper seasoning, paprika and salt.  Coat the chicken with the spice mixture.  Place the coated chicken at the bottom of the crockpot and cover with chicken broth, garlic, onion, parsley, and lemon zest.  Cook on Low heat for 3-4 hours {or until done}

{this recipe was slightly adapted from laaloosh.com}

Roasted Vegetables

I used 1/2 a small bag of red potatoes, 1/2 a bag of baby carrots, and about 10 stems of asparagus.  You can obviously use ANY veggie you would like!!!

Cut and place veggies in a 9x13 pan.  Coat and toss lightly with olive oil, making sure that it doesn't pool at the bottom of the pan...you don't want it to be too oily or too soggy.  

Then coat the veggies in desired seasoning {I used morton's "season-all"-it was HEAVENLY} 

Cover the pan with aluminum foil and bake for 30-45 minutes at 400 degrees.  Toss gently about half way through the cooking process.

SERVE and ENJOY with or without the light sauce and onions from the crockpot!!

{this recipe was brought to you by Ashley}

Peanut Butter Balls.

So there are a couple things you should know about me. Besides the fact that I am addicted to sweets, I am even more addicted to peanut butter! So put them together and there is no stopping me!! This recipe does just that, it is definitely a family favorite and it is made quite often, especially during Thanksgiving and Christmas! They are so divine that I even won the Summerhays Annual Family Dessert Contest with them.

{That would be my mom's side of the family. The extremely competitive ones!} Yep, thats right bragging rights for a year! Anyways, they are delicious. It's like homemade reeses! and they are quite festive for halloween! If you are allergic to chocolate {like Lindsay, saddest day of her life.}, feel free to use white chocolate and they are just as good if not better. Like I said they should be a staple in everyones home, especially because it only uses 4 ingredients! Try them, and forever be addicted!

Peanut Butter Balls

1 1/2 Sticks of Butter

1 pound Powdered Sugar

1 cup + 2 tbsp. Peanut Butter

1 Bag of Chocolate Chips

Combine butter, powdered sugar and peanut butter in a bowl.  

Form dough into 1 inch balls and freeze. {20 min-1 hour depending on how patient you are.}

While balls are freezing melt chocolate chips in the microwave in 30 sec. increments.

Dip balls in chocolate and place back on plate. 

(when dipping i find it easiest to get a fork and stab the bottom of the ball and dip.)

If balls start to become soft place back in freezer then dip once hardened again.

Freeze for about 5 min for chocolate to set.

Eat and Enjoy. and then eat some more!

{this addiction was brought to you by Brooke.}