Hot & Sour Soup...Best Recipe EVER

I have had this recipe for years and have no idea where it came from.  It is best made a day or two early.  Let the ingredients get to know each other, then you will have hot and sour perfection! Oh, and I always double this recipe.

6 cups chicken stock

bring to a simmer then add:

2 T soy sauce
2 T garlic and red chile paste (we use rooster sauce, sriracha) (I go light on this, maybe 1/2 to 3/4 what it calls for)



simmer for 10 minutes, then add
1/4 pound Julienned BBQ Pork
3/4 t pepper(Again, I tend to go light so the soup isn't too hot, like about half)
1/4 cup white vinegar
1 can sliced bamboo shoots
1 can baby sweet corn cobs
1 can sliced water chestnuts
1 can peeled straw mushrooms
1 cup sliced shittake mushrooms (feel free to use dried and just reconstitute)
1/2 pound tofu, sliced into 1/4 to 1/2 inch cubes

simmer 10 more minutes
while simmering mix:
5 tablespoons cornstarch & 5 tablespoons of water
mix then add
4 eggs, beaten, in a thin stream over the surface of the soup
Let stand 10 seconds then gently stir in 1 t. sesame oil

Yeah, I know this recipe looks terrifying, but it is WELL worth the effort.  We like to make a double batch and eat it for several days in a row.  It also freezes well too, so you could freeze single servings for later!

Golden Sweet Cornbread

My favorite recipe for cornbread, found on allrecipes.com  Sometimes I like to line up freezer bags and measure all the dry ingredients into each one.  Before filling them I write with a sharpie on the bag the wet ingredients and the temp and baking time and its kind of like having a Jiffy box of muffins ready to go!  

1 c flour

1 c yellow cornmeal

2/3 c white sugar

1 teaspoon salt

3 1/2 t baking powder

1 egg

1 c milk

1/3 cup vegetable oil 

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.  Drizzle honey over the top of batter.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Slow Cooker Bacon Smothered Chicken

Another Six Sisters materpiece!  

8 slices of bacon, cooked and cut into 1-inch pieces(I was lazy and just used bacon pieces from the jar, the whole jar)

1 onion, chopped

2 cups fat-free chicken broth

4 boneless skinless chicken breasts

1 8 oz package of fat free cream cheese

4 cups egg noodles, uncooked

2 Tbsp. dried parsley

Directions:  

Cook onions on medium heat over the stove top. Cook until they are golden brown.

Add your chicken to the slow cooker; cover with the cooked onions and cooked bacon. Pour your chicken broth over top.  Cook on low 4 to 5 hours (or on HIGH 2 to 3 hours). About 15 min. before ready to serve, put your cream cheese in the slow cooker.

Cook your egg noodles as directed on the package.  When the slow cooker is ready, shred the chicken and mix well.

Then place your chicken on your cooked egg noodles and sprinkle with dried parsley. Serve warm.

Read more at http://www.sixsistersstuff.com/2013/12/slow-cooker-smothered-chicken.html#p03hKFqegEOUB307.99

Simple Candy Cookies made with Cake Mix

1 pkg. Rolo's (I also made this with York Peppermint Patties and may try PB Cups next)
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

If you make this with Peppermint Patties, just know it will need to bake probably about 15 minutes. The cookies end up being much larger!  But they are so good!

Creamy Berry Cheesecake Salad

Last night at a pack meeting, one of the mom's brought this for the potluck.  It was deeelish!  Don't let the "salad" part scare you, this could easily be served as dessert!  SO simple and SO tasty!

1 (8 oz) tub Cool Whip

1 (32 oz) vanilla yogurt

1 box Jello cheesecake instant pudding mix (I can only find the sugar free and it's fine)

2 bags (32 oz each) frozen berry mix (or one larger bag)

Get berries out and thaw them on your counter for about 10-20 minutes to get the juices flowing.  Mix the Cool Whip, yogurt and pudding mix together well. Add the berries and mix. Refrigerate at least an hour, then stir again to distribute the berry juices. Serve chilled.

Found at http://girlsinaprons.blogspot.com/2012/08/creamy-berry-cheesecake-salad.html

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