Easy Spanish Rice

Really simple meal, but so yummy!  Just throw it all in a baking dish and let the oven do the rest!!

1 10 ounce can Rotel Tomatoes with green chillis
2 cups cheddar cheese, grated
2 cups long grain rice, uncooked
1/2 cup vegetable oil
1 cup canned sliced black olived, drained(I usually just use a can of whole and slice them myself)
3 cups water
1/2 cup onion, chopped
salt and pepper to taste

You can also add a can of black beans if you want, or cooked ground beef.  

Recipe Yield 10 servings

Mix all ingredients together in a 9x13 baking dish.  Bake at 350 degrees uncovered, for one hour. Fluff with a fork and serve.  

Korean Beef, made with ground beef!

Another dinner saved by Six Sisters Stuff!  This meal is amazing and what's even better is its made with ground beef. I like to buy a bunch, brown it up all at once and freeze it cooked so all I have to do is thaw it!  This was so easy and tasted SOOOOO good.  You must try it!

Korean Beef

Ingredients:

1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce

1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced

Rice, cooked

Directions:

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html 

Pumpkin Pancakes

Happy Halloween family!  Tonight I made these for dinner and they were delish!  Everyone loved them!  Found this at inspiredtaste.net. 

Ingredients

• 1 3/4 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 cups all purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin spice mix
• 1/2 teaspoon salt

Method

1. In a large bowl, combine the milk, pumpkin puree, egg and oil.
2. In another large bowl, stir the flour, brown sugar, baking powder, baking soda, pumpkin spice mix and salt until well blended.
3. While stirring, slowly add the flour mixture into the pumpkin mixture until blended; try not to over mix the batter. As soon as you see large clumps of flour disappear, stop stirring.
4. Heat a lightly oiled griddle or frying pan over medium high heat. Add about a ¼ cup of batter for one pancake onto the griddle. Brown on both sides and serve hot with warm maple syrup and butter.

If you do not have pumpkin spice mix at home, combine 1 tablespoon + 1 teaspoon Ground Cinnamon, 2 teaspoons Ground Ginger, 1/2 teaspoon Ground Nutmeg to make 2 tablespoons of mix. For the recipe below, you will need 2 teaspoons of that mix, leaving you with just over a tablespoon for next time.

Read more: http://www.inspiredtaste.net/8896/pumpkin-pancakes/#ixzz2jMWsRHOZ

Slow Cooker Sausage Breakfast Casserole

1 (30 oz) package frozen shredded hash brown potatoes
1 lb ground sausage (I used Italian sausage), browned and drained
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make this recipe in a smaller crock pot because it won’t fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!

Reeses Peanut Butter No-Bake Bars

Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Instructions
Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!

found at http://www.iheartnaptime.net/no-bake-bars/

Cheesy Bacon Ranch Potatoes

Cheesy Bacon Ranch Potatoes
Makes a 9 x 13 pan
Ingredients:
2 pounds potatoes (unpeeled, washed and chunked)
½ cup ranch dressing (bottled)
¼ cup shredded cheddar cheese, plus more for topping (if desired)
¼ cup crumbled, cooked bacon
1 tablespoon dried dill weed
3 scallions, washed and chopped
Salt, to taste
Garlic Powder, to taste
Black ground pepper
Non-stick cooking spray

Directions:
Preheat oven to 350°F.
Mix together, in a large bowl, the ranch dressing, dill, cheese and bacon.
Add in the potatoes.
Sprinkle in a pinch of salt and pepper.
Toss to coat potatoes.
Spoon into a greased 9 x 13 baking dish.
Cover with foil.
Bake for 60 minutes.
Stir gently halfway through to get the bottom potatoes rotated so they don’t become burnt and to
ensure that the middle and top potatoes get a chance to brown.
Remove foil.
Raise oven temperature to 400 degrees.
Gently stir again, as necessary.
Bake for an additional 15 minutes, then sprinkle on a little more cheese, if desired.
Bake a few more minutes or until everything is gooey, browned and bubbly on top.
Serve with scallions sprinkled on top for garnish.

Olive Garden Zuppa Toscana Soup

Ingredients:
1 lb Italian Sausage (spicy if you prefer more heat)
5-7 slices of bacon
5 medium russet potatoes
2 c kale, chopped
1 c heavy whipping cream
1 qt water
2 cans of chicken broth
1/2 large onion
2-3 cloves of garlic, minced
2 tsp red pepper flakes
Salt and pepper

Instructions

1. Crumble the sausage onto a baking sheet. Bake the sausage in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.
2. Cook the bacon and crumble into small pieces. I baked my bacon. Slice the potatoes between 1/8? and 1/4?. I used the thick setting on my mandolin. Just make the slices about the same size so they cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
3. Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It’s also delicious! Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.
4. During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let the soup heat through and serve. We like to serve this soup with some grated Parmesan cheese on top. Delicious!

Adrienne found this great recipe at http://www.momontimeout.com/2011/11/olive-garden-zuppa-toscana-soup/