Six Sisters 30 Minute Rolls

Ingredients: 

1 c. plus 2 Tbl. warm water
1/3 c. vegetable oil
2 Tbl. active dry yeast (yes, you read that right! 2 tablespoons!)
1/4 c. sugar
1/2 tsp. salt
1 egg
3 1/2 c. all-purpose flour

Directions:
Preheat oven to 400 degrees. In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly. With a dough hook, mix in salt, egg and 2 cups of flour until combined. Add remaining 1/2 cup flour at a time (dough will be sticky). Spray your hands with cooking spray and shape the dough into 12 balls. After shaped, place on lightly greased cookie sheet and let rest for 10 minutes. Bake for about 10 minutes or until tops are lightly golden. Yield: 12 good-sized rolls. You can also use this same dough for cinnamon rolls!

Read more at http://www.sixsistersstuff.com/2011/09/30-minute-dinner-rolls-recipe.html#P3Jm8eE7ogtA0Jo3.99

Six Sisters Quick Italian Turkey Soup

Ingredients

1-2 T olive oil

1 lb ground turkey (leftover turkey)

1 small onion, diced

3 garlic cloves, minced

1 T dry Italian seasoning

1 t salt

1/2 t pepper

1 (15 oz) can stewed tomatoes, Italian style

1 (15 oz) can Great Northern white beans, drained and rinsed

3 (14 oz) cans low sodium beef broth

1 t dry oregano

1 T dried parsley

1 cup cooked rotini (or any kind of pasta)

1 cup shredded carrots

1 medium zucchini, thinly sliced

1 (10 oz) package fresh spinach (about 5 cups), chopped (I chopped it into very small pieces)

Grated Parmesan cheese (I like fresh the best)

Directions:

Pour olive oil into large stock pot and turn on burner to medium-high heat.

When oil it hot, add onions, garlic, ground turkey, Italian seasoning, salt, and pepper. Cook until turkey is completely cooked.

Add canned tomatoes (including juice), beans, carrots, zucchini, broth, parsley and oregano. Reduce heat to simmer and simmer for 10-15 minutes (or until carrots and zucchini are cooked).

Add spinach and stir until wilted. Add additional salt and pepper to taste.

Top each serving with Parmesan cheese.

Read more at http://www.sixsistersstuff.com/2012/02/quick-italian-turkey-soup-recipe.html#ymd3Agxm7It1wWMs.99

Cinnamon Dough Ornaments Recipe

• 1 1/2 cups ground cinnamon
• 1 cup applesauce
• 1/4 cup white school glue (like Elmer's)
• Bowl
• Plastic food wrap
• Rolling pin
• Wax paper
• Cookie cutters or a knife
• Ribbon or yarn for hanging
• Straw

How to make it

1. Mix cinnamon, applesauce, and glue together in a bowl. The dough should be as thick as cookie dough. Add a bit of water if the dough is too stiff.  Remove from bowl and knead. Put it back in the bowl, cover with plastic wrap, and let sit for at least a half hour.  Remove the dough, knead again to make sure it's smooth. Flatten/roll the dough between waxed paper until it's between 1/4" thick and 1/8" thick. Cut out desired shapes, use a straw to punch a hole for the ribbon to hang. The circle of dough will pull out with the straw.  Gently place the shapes on a piece of clean wax paper. They will take 3-5 days to dry, and you will need to turn them over a couple of times a day for them to dry evenly and flat. When dry, thread a piece of ribbon or yarn through the hole to hang.

Cafe Rio

Café Rio Dressing

Ingredients:

1 package buttermilk ranch dressing

(powder)

3 tomatillos

1 c. mayo

1 c. buttermilk

1 c. chopped cilantro

3 cloves garlic

1/8 t. cayenne

Directions:

1. Mix all ingredients in the blender and chill.

Café Rio Chicken

Ingredients:

5 lbs Chicken

1 T. Cumin 
1 t. Chili Powder

3 cloves minced garlic

1 small bottle Kraft Zest Italian dressing

Directions:

1. Mix all ingredients and put in the crock-pot. Cook for 4 hours on low.

2. Shred Chicken and cook for 1 more hour.

Café Rio Pork and Enchilada Sauce

Ingredients:

5-6 lbs Pork Roast 
1 T. Cumin 
1 C. Brown Sugar

20 oz bottle coke

12 oz Red Taco Sauce

Directions:

1. Place Roast in Crock-pot and cover half way with water. Cook for 12 hours on low. Save the liquid from the roast In a separate bowl.*

2. Add the remaining ingredients to roast and cook for 4 more hours. Take the Roast out and shred with 2 forks. Place meat back into sauce and cook an additional 2 hours.

*Strain fat from liquid by placing in the fridge for a while.Thicken with cornstarch and then add a can of Chili Verde Sauce to the liquid. This sauce can be placed over the burrito.

Café Rio Rice

Ingredients:

3 c. water

4 t. Chicken bullion

4 t. minced garlic

½ bunch chopped cilantro

1 t. cumin

1 can green chili’s

3/4 t. salt

1 T. butter

½ med onion chopped

3 c. rice uncooked

Directions:

1. Bring water to a boil.

2. Add all ingredients and cook for 30 min.

Zucchini Muffins

Zucchini Muffins

·                   1 1/2 cups flour

·                   3/4 cup packed brown sugar

·                   1 teaspoon baking soda

·                   1/2 teaspoon ground cinnamon

·                   1/2 teaspoon salt

·                   1 egg, lightly beaten

·                   1/2 cup canola oil

·                   1/4 cup buttermilk

·                   1 teaspoon vanilla

·                   1 cup shredded zucchini

·                   1/2 cup semi-sweet miniature chocolate chips

·                   1/2 cup sugar

·                   1/2 teaspoon cinnamon

 

In a bowl, combine flour, brown sugar, baking soda, cinnamon and salt. In a separate bowl, combine beaten egg, oil, buttermilk and vanilla. Mix well. Stir into dry ingredients, mixing just until moistened. Just mix briefly. Stir in zucchini and chocolate chips. Fill greased or paper lined muffin cups two-thirds full. In a small bowl, combine cinnamon and sugar. Spoon about 2 teaspoons cinnamon sugar mixture onto each batter filled cup. Bake at 350 for 20 to 25 minutes.

White Bean Chili

White Bean Chili Recipe

2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless skinless chicken breasts torn into bite size pieces
32 oz carton chicken broth
2 - 4 oz cans canned chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
2 C shredded Monterey Jack cheese

Place all ingredients but cheese into large crock pot. Heat for 4-6 hours on low.

Ladle into individual bowls and top with the cheese.

Firehouse Cheese and Chicken Spaghetti

Firehouse Cheese and Chicken Spaghetti

1 pound chicken breast or tenders

Rotisserie Chicken Seasoning (optional)

1/2 to 1 onion, chopped

1/2 to 1 green bell pepper, chopped

1 tablespoon butter or olive oil

1 10-ounce can Rotel (tomatoes and green chiles)

2 cans cream of mushroom soup (1 could be cream of chicken, if you like)

1 pound Velveeta cheese (substitutes just don't turn out the same)

hot cooked spaghetti or other pasta

 

Sprinkle chicken with Rotisserie Chicken Seasoning, if you like. Bake until fully cooked. Meanwhile, in a large saucepan, cook onion and pepper in butter and/or oil until soft but not browned. Add Rotel and cream of soups. Slice Velveeta and add to the pan. Lower heat and allow to melt. Stir until completely melted and smooth. Slice chicken. Serve sauce and chicken over hot cooked pasta.

 

To freeze: Spoon sauce and chicken into bowls or freezer bags. Label and freeze.

 

To serve: Allow to thaw and heat until hot and bubbly. Or put frozen sauce in glass dish and heat until hot and bubbly. Serve over hot pasta.

Shepherd's Pie

Shepherd's Pie

4 carrots

1 onion, chopped
1 pound lean ground beef
3 tablespoons butter
3 tablespoons flour
1/4 cup ketchup
1 1/2 cups beef broth
1/2 cup frozen corn
1/2 cup frozen peas
3 to 4 cups mashed potatoes
1/2 cup shredded Cheddar cheese, if desired

Peel and slice carrots. Cook in salted water until tender, about 15 minutes. Cook onion and ground beef until onions are clear and ground beef is browned. Push onion to the side in the pan and add butter and flour. Stir together until bubbly. Add ketchup and beef broth. Stir all together in pan and bring to a boil. Remove from heat and spoon into the bottom of disposable foil baking pan(s). This recipe serves about 6 to 8. Freeze it in multiple pans if this is too much for one meal at your house. Increase the recipe if you need more for your family. Spoon mashed potatoes over the top of the filling. For St. Patrick's Day, spoon potatoes around the edges of the pan. Form more potatoes into shamrock shape(s) and arrange over the filling. Cover, label and freeze.Bake 30 to 60 minutes (depending on the size of the pan) until the filling is bubbly and the potatoes are browned. Top with cheese, if desired, and bake about 5 minutes longer.

Ham Bone Soup

Ham Bone Soup

1 1/2 cups assorted beans

3 quarts water
2 tablespoons creole seasoning
1 meaty ham bone
2 quarts chicken broth
2 or 3 carrots, sliced
2 or 3 medium potatoes, cubed
1 medium onion, chopped
2 teaspoons minced garlic
2 or 3 stalks celery, sliced or chopped
1 tablespoon creole seasoning
1/2 teaspoon pepper
3 tablespoons sugar
1 tablespoon brown sugar
1/2 teaspoon dry mustard
1 1/2 cups frozen corn
2 (14.5-ounce) cans diced tomatoes

Put beans in water with creole seasoning and soak overnight, or bring to a boil for 10 minutes. Turn off heat and let soak for an hour. Then simmer beans for several hours until tender.Put ham bone in a slow cooker or in a stock pot with chicken broth. Add carrots, potatoes, onions, celery, creole seasoning, pepper, sugar, brown sugar, and dry mustard. In slow cooker cook on High for 4 or 5 hours, or on Low for 6 to 8 hours. Or simmer for several hours in a stock pot on the stove top. Watch liquid carefully and add more if it gets too thick.

Carefully take the bone out of the pot. It will probably fall apart into pieces. Be sure to catch all the pieces. Cool it enough to handle. Separate all the meat bits for the fat and gristle and bone. Put the meat bits back into the pot.When beans are almost soft, drain and add to the pot. Cook for another hour or until all the beans are soft. When the beans are completely soft, add the tomatoes and corn. Simmer for another 30 to 40 minutes. Be sure to add the tomatoes AFTER the beans are completely soft since beans will not get any softer after the tomatoes are added.

Sweet Pork Tacos

Sweet Pork Tacos

4 to 6 pound pork roast

1/2 cup hot sauce
1 12-ounce can Pepsi (any cola)
2 cups packed brown sugar
1/2 cup salsa, if desired
 
Cook pork roast in slow cooker on Low all day or until it falls apart easily. Remove from slow cooker, drain juices, remove any fat and bones. Shred and return to slow cooker. Add remaining ingredients and stir to combine. Continue to cook on Low for about 2 hours longer. Serve on your favorite tortillas and/or freeze for later.

Ranch Taco Soup

1 pound lean ground beef

1 onion, chopped

1 14-ounce can crushed tomatoes

1 14-ounce can diced tomatoes with green chiles
1 14-ounce can pinto beans
1 14-ounce can pork and beans
1 8-ounce can tomato sauce
2 cups water
1/2 - 1 envelope taco seasoning mix
1/2 - 1 envelope Ranch dressing mix

In a large pot, brown ground beef with onion until beef is no longer pink and the onion is soft and clear. Add tomatoes, beans, tomato sauce and water. Add 1/2 an envelope of each of the mixes. Add more to taste.

I like to add a frozen corn and a can of black beans. And a bit more water if it gets thick. So delicious served with a drizzle of Ranch dressing and nacho cheese tortilla chips (Doritos).

This recipe freezes beautifully! I make alot of it and freeze it in quart freezer bags. I also freeze it in individual serving sized bowls for Sam to take with him for lunch. So easy.

Apple Pork Roast

Apple Pork Roast Sandwiches

1 (4-pound) pork roast
1/3 cup Worcestershire sauce
¾ cup packed brown sugar
1 cup apple juice
½ teaspoon salt

Place roast in dish or pan barely larger than roast. Douse roast on all sides with Worcestershire sauce. Press brown sugar on sides and top of roast. Pour apple juice into baking pan but not over top of roast. Cover tightly with extra heavy foil. Place roast in pre-heated 400 degree oven. Immediately reduce heat to 275. Bake for 5 hours. Remove and allow to cool enough to handle. Meat should pull apart easily. Shred meat and sprinkle with salt. Place meat and broth in freezer bag or container. For individual servings, spray a muffin tin with non-stick cooking spray. Fill muffin cups with meat and broth. Cover and place in freezer just until frozen. Pop out and place in gallon freezer bag. Label and freeze. 12 servings.
To Serve: Thaw and heat. Spoon onto warm rolls. Serve with sliced apples or applesauce

Oven Stew

Oven Stew

2 pounds beef stew meat
1 cup chopped onion
2 cups sliced carrots
1 cup sliced mushrooms
1 (10.75-ounce) can beefy mushroom soup
1 (10.75-ounce) can golden mushroom soup

Cut beef stew meat into 1-inch cubes. Arrange stew meat, onion, carrots and mushrooms in a baking dish. Combine soups and pour over all. Cover tightly with extra heavy foil and bake 3 hours at 325. Remove from oven and allow to cool. Place in freezer bag. Label and freeze. 8 servings.

To serve: Thaw. Heat until hot and bubbly. Serve over hot mashed potatoes.

Oven Stew is especially delicious served over Mashed Red Potatoes.

Bird's Nest Pie

Bird's Nest Pie

1 (8-ounce) package spaghetti noodles
2 eggs, beaten
1/3 cup Parmesan cheese
3 tablespoons melted butter
1 tablespoon dried parsley flakes
1 cup sour cream
1 (3-ounce) package cream cheese
1 cup shredded Mozzarella cheese
1 pound Italian sausage
1/2 cup chopped onion
1 (6-ounce) can Italian tomato paste
1 cup water

Cook spaghetti noodles in boiling, salted water for the shortest time recommended on package. Drain. Mix warm spaghetti with eggs, Parmesan, butter and parsley. Press into a round greased foil pan. Mix sour cream and cream cheese. Spread on top of spaghetti crust. Sprinkle with Mozzarella. Brown sausage with onion. Add tomato paste and water. Simmer 10 minutes. Pour on top of cheese. Cover, label and freeze. 6 servings.

To serve: Thaw. Bake covered for 45 minutes at 350. Uncover and top with Mozzarella cheese. Bake 5 minutes.

Honey Lime Chicken

Honey Lime Chicken

2 pounds chicken tenders
1 1/2 teaspoons garlic salt
1 tablespoon oil
1 (20-ounce) can pineapple rings
1/4 cup honey
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon cornstarch

Sprinkle chicken with garlic salt. Brown in oil. Drain pineapple, reserving juice. Add 1/4 cup reserved pineapple juice to skillet. Cover and simmer 6 to 8 minutes, until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to a boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze. 6 servings.

To serve: Thaw. Heat until sauce is hot and bubbly and chicken is heated through. Serve over hot rice and garnish with lime wedges.

Cheesy Skillet with Pasta and Broccoli

2-3 boneless, skinless chicken breasts, cut into 1- inch pieces
1/2 tsp Salt
Black Pepper to taste
3 Tbsp olive oil
1 med onion, minced
2-4 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes
8oz pene pasta
4 1/4 C water
2 1/2 C chicken broth
4-5 C broccoli
1/2 C oil-packed sun-dried tomatoes, rinsed and chopped
3/4 C heavy cream
3/4 C grated Parmesan cheese
1 1/2 tbsp fresh lemon juice

Directions:-Season the chicken with salt and pepper.
-Heat 2 Tbsp of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking; add chicken in a single layer and cook for 1 min without stirring. Stir and continue cooking until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1-2 min longer. Transfer to a clean bowl and set aside.
-Add the remaining 1 Tbsp oil, onion, and 1/2 tsp salt to skillet; return to med-high heat and cook 2-5 min until onion is softened.
-Stir in garlic, oregano, and pepper flakes, and cook about 30 seconds.
-Add pasta, 3 C water, and the broth. Bring to a boil over high heat and cook until the liquid is almost completely absorbed. About 15 min.
-Add broccoli, sun-dried tomatoes, and the remaining 1 1/4 C water. Cover, reduce heat to med and cook until the broccoli turns bright green and is almost tender, 2-3 min.
-Uncover and return heat to med-high. Stir in cream, Parmesan and reserved chicken. Simmer until sauce is thickened and chicken is cooked through.
-Off the heat, stir in the lemon juice and season with salt and pepper to taste.