Friday, July 24, 2015

Layered Green Salad

Another Six Sisters Masterpiece!

1 head of iceberg lettuce chopped(I used a bag of ready to go salad mix)
2 cups baby spinach
salt and pepper to taste
10 hard boiled eggs, chopped
1 package of bacon, cooked and chopped
4 tomatoes, chopped
1 cup cheddar cheese, grated
1 10 ounce bag of frozen peas, thawed

1/2 cup real mayonnaise
1/2 sour cream
2 Tablespoons sugar

So you just layer the salad ingredients in the order listed above. Mix the dressing ingredients and pour over the top of the salad and spread to cover. I found I needed to double the dressing recipe because I did this in a 9x12 pan instead of a tall round dish as was recommended.  Once I took this to a ward activity and I skipped the dressing and took a couple bottles to give variety.  Either way this is a fabulous salad! 

Wednesday, May 6, 2015

{Crock Pot} Cilantro-Lime Fish Tacos

{Crock Pot} Cilantro-Lime Fish Tacos
6 frozen tilapia fillets, frozen
1 lg. can Rotel, drained
1/2 tsp. minced garlic
1 1/2 Tbsp dried cilantro or 1/4 c fresh chopped cilantro
2 Tbsp lime juice
salt to taste
Soft taco shells
Place frozen tilapia fillets in the bottom of the Crock Pot.
Cover with Rotel, garlic, cilantro, lime juice, and salt.
Cook on low for 4 hours. Flake the fish with a fork and mix well with the other ingredients. Spoon into soft taco shells.


Friday, April 24, 2015

Trader Joes Curry Dishes

I went to TJ's the other day and was blown away by their thai curry sauces.  I am sure you can make your own sauce, or you can use other brands, but I looked up recipes and found this one on:

Chicken Breast
Peppers (any variety)
potatoes (optional)
jasmine sticky rice/brown rice

Cook and dice your chicken breasts. We make this really easy by taking a frozen chicken breast and grilling it on a George Foreman, half way through the cooking cut the breast in half (width wise) to get through the thickness of the meat to speed up the cooking time.
While chicken is cooking get your rice ready. You can
Dice all vegetables except cilantro. Prepare a pan to sautee the vegetables with a nickel size portion of Extra Virgin Olive Oil. Add the chicken to the vegetables and sautee for 5-7 minutes. Add your Thai curry sauce and cover pan. Let simmer for 5-10 minutes.
Serve with rice and top chicken with some fresh cilantro. ENJOY!

Wednesday, December 31, 2014

Winger's Sticky Fingers Recipe

There is a restaurant here in town called Wingers. They have these really yummy sticky chicken fingers on their menu with their really yummy sticky sauce.  Well at sixsistersstuff, I found a copycat recipe and it is even better than the restaurant!  (I went light on the hot sauce since theirs is super spicy, the origninal recipe called for 6 Tbl. of hot sauce, I cut it to 4.)  This is a quick and easy meal that my whole family loves!
1 pkg. frozen breaded chicken strips (We use Tyson brand)
4 Tbl. Frank’s Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)
6 Tbl. water
1 1/2 c. brown sugar
Prepare the chicken strips as directed on the back of the package.Sauce:
Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved. Pour sauce over chicken, and enjoy!  Serve with ranch dressing for dipping.
Serves 2-3 people.

Monday, December 8, 2014

Snowball Cookies

1 cup butter
1/2 cup confectioner's sugar plus 1 cup for dusting
1/2 teaspoon salt
1 cup finely chopped almonds or pecans
1 Tablespoon vanilla extract
2 cups sifted all-purpose flour

Cream butter in a mixing bowl.
Gradually add sugar (1/2 cup) and salt.
Continue creaming until light and fluffy.
Add nuts and vanilla extract.
Blend in flour gradually. Mix thoroughly.
Shape into teaspoonful balls.
Place on ungreased cookie sheet.
Bake at 325° F. for 15-20 minutes.
Sprinkle some of the confectioner's sugar over cookies while still on the sheet. Cool before removing from cookie sheet.
Place some confectioner's sugar in a Ziploc bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies.
I have heard these taste best when they sit for a couple of days.  We never seem to have any left that long. Maybe I will try some and hide them away...yeah right!

Friday, November 21, 2014

White Chicken Chili Soup

White Chicken Chili Soup
4 cups chicken broth
4 15.5 oz. cans Great Northern Beans drained and rinsed
2 cups shredded chicken
1 small can diced green chilies
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. pepper
1 cup sour cream
2 cups shredded cheese Monterrey Jack or Mexican Blend
  1. In a large pot, add broth, beans, chicken, green chilis, cumin, garlic powder, oregano and pepper. Simmer on low-medium heat for 20-30 minutes, or until it is heated through.
  2. Right before serving, stir in sour cream and cheese until it is all blended and melted.

Saturday, November 15, 2014

Crockpot Christmas Candy

Good heavens!  Made this tonight for our Christmas Goody plates for the neighbors.  SOOOO good!  The white chocolate and peanut butter chips are a lovely twist on an old favorite.  Make some, you will LOVE it!
1 - 16 oz jar unsalted peanuts
1 - 16 oz. jar salted peanuts
1 - 12 oz bag semi-sweet chocolate chips
1 - 12 oz bag milk chocolate chips
2 - 10 oz bag peanut butter chips
2 - 1 lb pkg white almond bark or vanilla candy coating
Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 90 minutes. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour.