Posts Tagged ‘Six Sisters’ Stuff’

Six Sister’s Stuff is a great site for delicious recipes and neat crafts.  Today’s soup comes from Camille and it is a copycat of a dish from one of her favorite restaurants.  When I first read the list of ingredients, I was a little skeptical, but this is so tasty.  The A1 sauce really gives it a great kick.


1 lb. ground beef

1/2 cup diced onion

6 cups beef broth

14 oz. can diced tomatoes

1 cup ketchup

6 oz. can tomato paste

3 tbsp. A1 sauce

2 tbsp. brown sugar

3 tsp. Worcestershire sauce

1/2 tsp. Italian seasoning

1/2 tsp. garlic powder

salt and pepper to taste

1 1/2 cups elbow macaroni, cooked


Cook the macaroni according to package directions.  Drain and set aside.  Cook the ground beef with the diced onion until the meat is cooked through and the onions are soft.  Set this aside.

In a large pot, combine the beef broth, diced tomatoes, ketchup, tomato paste, A1, Worcestershire sauce, Italian seasoning, garlic powder, salt and pepper.  Cook over medium high heat.  Bring this to a boil then reduce the heat to low.  Add the meat mixture into the soup pot and simmer for 10 minutes.  Add the macaroni to the soup and enjoy! I made a pan of cornbread to go with this and we all enjoyed every bite.


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While browsing Pinterest one day, I found this Jello salad recipe and thought it looked pretty tasty.  I checked out the originating site, Six Sisters’ Stuff, and realized these ladies know what they are doing. 

I made Orange Fluff Salad to go with a chocolate chip Bundt cake and the combination was so very good.  It was almost too good, because every time I went through the kitchen, I had to stop and take a bite.  Needless to say, I ended up sharing this with family and friends so I wouldn’t eat it all!

Orange Fluff Salad

1 large package Cook and Serve vanilla pudding

1 large pack orange gelatin (I couldn’t find a large box so I used 2 small.)

2 cups water

1 16oz. container frozen whipped topping

1/2 bag mini-marshmallows

1 can pineapple tidbits, drained (any size)

1 can mandarin oranges, drained (any size)



In a medium sauce over medium heat, combine the pudding, gelatin and water.  Cook and stir until it boils.  Remove from the heat and pour into a large mixing bowl.


Refrigerate until the mixture has thickened (about an hour).  Beat until creamy and add the remaining ingredients.  Chill for about an hour before serving.



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