Book Review & Giveaway: A Year with Six Sisters’ Stuff

six sistersA Year with Six Sisters’ Stuff

“What’s for dinner?” Three words every mom dreads.

Don’t panic! The Six Sisters are here to help you answer that question. The Sisters have gathered together more than 150 of their most popular recipes for entrees, side dishes, and desserts and have combined them into 52 stress-free menus of perfectly prepared three-course meals.

Filled with delicious tried-and-true family favorites and oh-so-easy-to-make dishes, A Year with Six Sisters’ Stuff features all-new recipes using basic ingredients you probably already have in your kitchen. Each menu is designed to make your dinner plans as easy as possible—and with such wide variety and a photograph accompanying every recipe in the book, you can easily mix and match menus to create a year’s worth of dinner ideas.

In addition, the Sisters share some of their favorite family dinner traditions and crafts, as well as 52 dinner conversation starters, a list of pantry staples, and, food storage plan for beginners.

So what’s for dinner? Whatever you’d like.

Amazon

Inspired-kathys-reviews

I’ve had so many time when I’ve picked up a cookbook and skimmed through it and found nothing I thought my family would actually eat.  That is definately not the case with this cookbook.  Honestly I’ve not come across anything in this cookbook that I wouldn’t try.  Everything looks so yummy and family friendly.

My only question is how do the six sisters stay looking so good if this is the way they eat on a regular basis?

6 sistersAbout the Authors

The Six Sisters—Camille, Kristen, Elyse, Stephanie, Lauren, and Kendra—grew up in Utah, but a few of them have lived in other parts of the country since moving out of the house. Between them there are five nieces and three nephews, and all of the sisters love playing “aunt.” The sisters started the blog in February 2011 to keep in touch while they were apart, but it has since gained popularity, garnering more than 9 million viewers per month and more than 307,000 followers on Pinterest.

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Comments

  1. I am looking forward to their cookbook.
    I read their blog postings with great enthusiasm. I looks forward to what they have in store for their readers of the book and blog. I actually have this book on a list of books I would love to have.

  2. Sounds awesome!

  3. Shannon Vandermark says:

    I found this recipie online at allrecipes.com 13 years ago and made this for my now husband for Valentine’s day. And I still make it every year for Valentine’s Day.
    Aussie Chicken

    recipe image
    Rated: rating
    Submitted By: beckie
    Photo By: mrsholiday
    Prep Time: 25 Minutes
    Cook Time: 25 Minutes

    Ready In: 1 Hour 20 Minutes
    Servings: 4
    “This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.”
    theme
    Aussie Chicken (continued) 2 of 3
    Ingredients:
    4 skinless, boneless chicken breast halves
    – pounded to 1/2 inch thickness
    2 teaspoons seasoning salt
    6 slices bacon, cut in half
    1/2 cup prepared yellow mustard
    1/2 cup honey
    1/4 cup light corn syrup

    1/4 cup mayonnaise
    1 tablespoon dried onion flakes
    1 tablespoon vegetable oil
    1 cup sliced fresh mushrooms
    2 cups shredded Colby-Monterey Jack
    cheese
    2 tablespoons chopped fresh parsley
    Directions:
    1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
    2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet.
    theme
    Aussie Chicken (continued) 3 of 3
    Directions: (continued)
    Cook over medium high heat until crisp. Set aside.
    3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
    4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
    5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

  4. This book looks amazing. I can hardly wait to pick it up and read it page by page! Definitely on my “to have” book list!

  5. I am very excited for the first cook book and I have looked at the first one but although I collect cookbooks I am ashamed to say I haven’t tried any of the recipes yet but I plan on doing it soon. 🙂

  6. I’m looking forward to their cookbook! Their blog is great, and has such interesting information!

  7. My improved recipe for the classic mug brownie

    Readers Cup of Hot Chocolate Brownie (Mug Brownie)
    This recipe has only 5 ingredients and is for a 16 oz. coffee cup, this also can be halved for an 8 oz. coffee cup.
    You will need:
    ½ cup flour, (I use all-purpose but you can wheat if you like)
    ½ cup of granulated sugar
    ½ cup milk (you can use water if you like)
    4 Tablespoons butter or margarine, melted
    4 Tablespoons Cocoa, I used Nestle Cocoa
    1 Tablespoon vanilla, (I use imitation but you can use pure extract and maybe less than a half tablespoon)
    16 oz. coffee/ soup mug, must be microwave safe
    Optional—
    Chopped nuts, chocolate chips, M&M’s, marshmallows, whipped cream, anything you want to add in or on.
    Directions:
    1. Mix flour, sugar and cocoa right inside the mug. Make sure will mixed
    2. Whisk in milk, vanilla and butter until combined. There should be no lumps.
    3. Optional-Stir in nuts, candies or marshmallows, you choice.
    4. Place in microwave for 3-5 minutes depending on your microwave settings. You will have to experiment to your liking, if you like a little gooey take some time off the cook time.
    5. Let cool for a minute and add toppings on top. Enjoy!

  8. Staci Pope says:

    I have not heard of SixSisters, but now I am glad. I am always looking for good recipes to keep my grandkids happy and their bellys full.

  9. Oh my! This looks exciting! I see cheese cake on the cover!! My favourite! 🙂

  10. I am always in need for a family-friendly cookbook! I have a lot of cookbooks but my kids are pretty picky!

  11. kayekillgore says:

    That sounds like a very good cookbook.
    kaye.killgore@comcast.net

  12. I am so looking forwrd to this cookbook. I am one of those people who read cookbooks, like any other book. Love them. 🙂

  13. Heather B says:

    I have recently found the Six Sisters I would LOVE to check out their new cookbook!

  14. I’ve been following their blog for awhile and I’ve always loved it. I was excited to hear about the cookbook!

  15. I haven’t tried any of their recipes yet, but I have pinned a few to try. Very excited to look at their new book!

  16. DJ Sakata says:

    I haven’t seen your stuff yet, but look forward to trying some

  17. Sooo excited for you!!! Woo hoo!

  18. Teresa Williams says:

    I’ve only recently learned about the six sisters stuff from my daughter in law, but I am really impressed! I would love to win this book, and thank you for offering it. someone is going to be thrilled to win it!

  19. I’m always looking for cooking inspiration thank you.

  20. Dawn Cavenee says:

    I could really use some new recipes. This book sounds very interesting!! Thanks for the chance to win. 🙂

  21. Stephanie Hirsch says:

    I’m excited about the new recipes, I loved their first book! One of my fav recipes from their blog is the Texas Sheet Cake Brownies

    For one 17 1/2 x 11″ baking pan (48 brownies), you well need:
    2 cups all-purpose flour
    2 cups granulated sugar
    1/2 cup (1 stick) butter or margarine
    1/2 cup shortening
    1 cup water
    1/4 cup dark, unsweetened cocoa
    1/2 cup buttermilk*
    2 eggs
    1 tsp baking soda
    1 tsp vanilla

    Frosting:
    1/2 cup (1 stick) butter or margarine
    2 Tbsp dark cocoa
    1/4 cup milk
    3 1/2 cups powdered sugar
    1 tsp vanilla

    *If you don’t have buttermilk, no worries! Mix 1/2 cup milk with 2 tsp vinegar or lemon juice. Let sit for a minute before adding to other ingredients.

    Preparation:
    1. In a large mixing bowl, combine the flour and the sugar.
    2. In heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
    3. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda, and vanilla.
    4. Mix well using a wooden spoon or high speed on an electric mixer.
    5. Pour into a well greased 17 1/2×11″ pan (like a cookie sheet).
    6. Bake at 400 degrees for 15-18 minutes or until brownies test done in center.
    7. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring.
    8. Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it).
    9. Pour warm frosting over brownies as soon as you take them out of the oven. Let cool. Cut into 48 bars.

    Optional: Sprinkle chopped pecans or peanuts on top of the frosting.