In February 2011, we started our blog SixSistersStuff.com.

After years of living close to one another, we were being pulled in many different directions- one
sister moved to the West coast, another sister followed her husband to medical school, one
moved away to college, and another sister had just lost a baby. We needed each other now more
than ever and we used our blog as a way to stay in touch.

We are all busy, whether it’s with our kids, jobs, school, husbands, community involvement, or
something else eating up our time, so all the recipes and projects you will find on our blog are
quick and easy! Our recipes are family favorites that use ingredients that can commonly be found
in your pantry and our crafts and home decor projects can be made with little or no money.

We don’t claim to be amazing chefs or professional chefs- we just know the importance of feeding
your family a home-cooked meal and sitting down to eat it together. Our mom and dad taught
us so many great values and we are thankful that they instilled the importance of family time in
our lives.

Even the busiest of people can make the food and project ideas we share, which will give you
even more time to spend with your family and loved ones.

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We have released four cookbooks full of family-favorite recipes (and have a 5th one on the
way!):

1. Six Sisters’ Stuff: Family Recipes, Fun Crafts, and so much more!

2. A Year With Six Sisters’ Stuff: 52 Menu Plans

3. 12 Days of Christmas with Six Sisters’ Stuff

4. Sweets and Treats with Six Sisters’ Stuff

We have also released a couple of eBooks that are full of different ideas to make your life easier
and are only $4.99 each:

75 of the Best Freezer Meals

50 Slow Cooker Recipes

100 Healthy Recipes

50 Favorite Family Recipes

20 of our Favorite Disney Copycat Recipes

We look forward to getting to know you and hope to see you around our site!

If you ever have any questions or comments, feel free to email us at SixSistersStuff@gmail.com.

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Chicken Taco Casserole ................................................................................................................... 6

Korean Beef..................................................................................................................................... 8

Slow Cooker Beef Stew ................................................................................................................. 10

The Best Pork Chop Marinade ...................................................................................................... 12

Baked Chicken Fajitas.................................................................................................................... 14

Chicken Cordon Bleu Casserole .................................................................................................... 16

Buffalo Chicken Salad Sandwiches ................................................................................................ 18

Fall Off The Bone BBQ Ribs ........................................................................................................... 20

Oven-Baked Beef Tacos ................................................................................................................ 22

Slow Cooker Ritz Chicken .............................................................................................................. 24

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(Serves 5-6)

 1 (10 oz) bag tortilla chips

 2 (10.75 oz) cans cream of chicken soup (I used 98% fat free)
 1 1/2 cups sour cream (I used light)
 1 (10 oz) can diced tomatoes and green chilis (Ro-tel)
 1 can black beans, rinsed and drained
 1 (1 oz) packet taco seasoning
 3 cups chicken, cooked and shredded
 2 cups cheddar cheese

Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan.

In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and
chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the
pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese. Repeat
layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.

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7
(Serves 4)

 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

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.

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9
(Serves 6)

 1 pound beef stew cubes

 4 carrots, sliced
 4-6 red potatoes, cut into large cubes
 1 bay leaf
 1 (1 oz) package dry onion soup mix
 2 (10.75 oz) cans condensed cream of mushroom soup
 1 (8 oz) can tomato sauce
 1 (10 oz) package frozen green peas

Spray slow cooker with non-stick cooking spray.

Place beef cubes at the bottom of the crock pot. Layer carrots, then potatoes, placing bay leaf on
top.

In a separate bowl, mix remaining ingredients and pour over beef and veggies.

Cover with lid and cook on low 6-10 hours.

Freezer Meal Directions:

To make this a freezer meal, place all ingredients in a resealable gallon-sized freezer bag. Mix
together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Spray slow cooker with
non-stick cooking spray and pour contents of bag into slow cooker. Cook on LOW for 7-10 hours
(or HIGH for 5-6 hours).

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(Serves 4-6)

 ½ cup soy sauce

 ¼ cup chili sauce
 ¼ cup honey
 2 tablespoons vegetable oil
 2 tablespoons green onion, finely chopped
 1 teaspoon curry powder
 1½ lbs boneless pork chops (about 4-6 chops)

In a gallon-sized resealable bag, add the soy sauce, chili sauce, honey, vegetable oil, green onion,
and curry powder and mix until completely combined (I just use my hands and squish it all around
in the bag until it's all mixed).

Add in the pork chops, then seal the bag.

Place in the fridge for at least 2 hours, but I highly recommend letting them marinade for 6-8
hours (or even overnight!).

Remove bag from fridge, place pork chops on grill over medium high heat and discard marinade.

Grill for 6-8 minutes on each side or until the insides of the pork chops are no longer pink.

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(Serves 4-6)

 1 pound boneless, skinless chicken breasts, cut into strips

 1 (15 ounce) can diced tomatoes
 1 (4 ounce) can diced green chilies
 1 medium onion, sliced
 1 large bell pepper, seeded and sliced
 2 Tablespoon vegetable oil
 2 teaspoons chili powder
 2 teaspoons cumin
 1/2 teaspoon garlic powder
 1/2 teaspoon dried oregano
 1/4 teaspoon salt
 12 flour tortillas, warmed to serve

Preheat the oven to 400 degrees. Grease a 13×9 baking dish.

Mix together chicken, tomatoes, chilies, peppers, and onions in the dish. In a small bowl
combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are
tender. Serve with warmed tortillas and enjoy!

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15
(Serves 6)

 1 (6 oz) pkg. chicken flavored stuffing mix

 1 (10 3/4 oz) can condensed cream of chicken soup
 1 tablespoon prepared Dijon mustard
 3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces
 3 cups fresh broccoli florets
 2 cups cooked, chopped ham
 6 slices of extra thin Swiss cheese

Preheat oven to 375ºF.

Prepare stuffing as directed on package.
Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt.
casserole dish sprayed with cooking spray; top with cheese slices and stuffing.
Bake 35 to 40 minutes or until heated through.

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17
(Serves 4-6)

 2 cups chicken, cooked and shredded (I used a rotisserie chicken)

 ½ cup ranch dressing
 ¼ cup hot buffalo wing sauce (I like Frank's RedHot sauce)
 4 oz cream cheese, softened
 2 celery stalks, finely diced
 ¼ cup onion, finely diced
 ¼ teaspoon garlic powder
 Salt and pepper to taste
 Buns

In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery,
onion and garlic powder. Add salt and pepper as needed.
Serve on buns and top with your favorite sandwich fixings (such as tomatoes, cheese, lettuce,
pickles, etc.).
Store leftovers (if you have any!) in a covered container in the fridge.

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(Serves 6)

 1 (2-3 lb) rack of ribs (I use pork loin ribs)

 3½ cups pineapple juice (reserving ¼ cup for later)
 1½ cups brown sugar
 1 (16 oz) bottle BBQ sauce (I love Famous Dave's Rich and Sassy sauce)

Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up
a breeze!).
Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-
3 ribs each). Throw the ribs into the slow cooker.
Mix the pineapple juice and brown sugar together and pour over the ribs. Put the lid back on
the slow cooker and cook on HIGH for 7-8 hours or LOW for 10-12 hours.
After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall
apart when you touch them). Turn the grill on medium heat. While the grill is warming up, mix
together the bottle of BBQ sauce and the ¼ cup of pineapple juice you saved from earlier.
Place the ribs gently on the grill and and brush with BBQ sauce. Turn the ribs twice, slathering
with more sauce each time (you can't have enough sauce!); they will take about 10-15 minutes
to glaze over (as soon as that sauce starts to turn sticky, you know they are done!).
Serve immediately and enjoy!

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(Serves 4-6)

 1 lb lean ground beef

 1 (15 oz) can black beans, drained and rinsed
 1 medium onion, diced
 1 (1 oz) packet taco seasoning (or 2-3 tablespoons of Homemade Taco Seasoning)
 2 cloves garlic, minced
 1 cup chunky salsa
 12 hard taco shells
 1 1/2 cups shredded cheddar cheese

Preheat oven to 400 degrees.

In a large skillet, heat oil and add onion and garlic – saute for about 5 minutes until soft. Add
beef and taco seasoning, cooking until meat is browned. Add beans and salsa. Mix well and let
cook for a couple of minutes so that the flavors can meld and the mixture can thicken.
In a large 9×13″ baking pan, line up all the taco shells. Fill each one with a couple of scoops of
the beef mixture and pack down into the shell. Repeat until all the shells are filled. Top each
taco with shredded cheese.
Bake for 8-10 minutes (or until all the cheese is melted).
Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, pico
de gallo , hot sauce, or whatever you like!).

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(Serves 5-6)

 10¾ ounce can cream of chicken soup

 1 pint sour cream
 1½ cups crushed Ritz crackers
 ½ cup butter, melted
 4 to 6 boneless skinless chicken breasts

Combine the soup and sour cream in a bowl and set aside. In another bowl mix together
crackers crumbs and melted butter.
Place chicken in a slow cooker that has been sprayed lightly with nonstick cooking spray. Spoon
the soup/sour cream mixture over the chicken and then sprinkle with the Ritz cracker topping.
Cover and cook on low for 7 to 8 hours, or cook on high for 4 to 5 hours. Serve over mashed
potatoes.

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Be sure to check out some of these other great recipes that are
favorites of our readers!

Appetizers
Baked Red Potato Wedges

Honey Chipotle Chicken Wings

Slow Cooker Spinach Artichoke Dip

Slow Cooker Recipes

Chicken Bacon Ranch Sandwiches

Beef and Broccoli

Chunky Pot Roast Stew

Freezer Meals Recipes

Kung Pao Chicken

Honey Sesame Chicken

Baked Ziti

Grilled Recipes
Grilled Lemon Chicken

Grilled Huli Huli Chicken

Copycat Red Robin Bonzai Burger

Desserts
Cinnamon Zucchini Cake with Frosting

Red Velvet Brownies

White Chocolate Chip Oatmeal Cookies

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