sunday Dinners & family RECIPES

SCOTTS & SUNDAYS

DAD'S SAUCE

INGREDIENTS

olive oil

2 large cans of tomato sauce

2 small cans of tomato paste

1 can diced tomatoes

1 chopped onion

1 chopped green pepper

1 cup sliced mushrooms

1 pound sausage

homemade meatballs (see recipe)

1 tablespoon garlic

basil

oregano

pasta of choice

parmesan cheese

garlic bread

DIRECTIONS

Preheat oven to 350. Add raw sausage, onion, pepper, mushrooms, and garlic to skillet with olive oil. Prepare homemade meatballs. Open all tomato cans and place in crock pot or large pot. Add basil and oregano. Remove partially cooked sausage from skillet and slice on cutting board. Put back in skillet to finish cooking. Once sausage and veggies are cooked, add to pot. Remove meatballs from oven and add to pot. Simmer on low for hours in pot or crock pot.

Boil water and cook pasta of choice. Serve with garlic bread and parmesan cheese.

SCOTTS & SUNDAYS

homemade meatballs

INGREDIENTS

1.3 lbs. of ground hamburg (85% lean)

1.3 lbs. of ground pork

1 cup of Italian seasoned breadcrumbs

1 cup of shredded parmesan cheese (large pieces)

2 teaspoons minced garlic

3/4 cup milk

2 eggs

1/4 cup parsley

salt & pepper

Italian seasoning

basil

olive oil

DIRECTIONS

Preheat oven to 400. In large mixing bowl, add all ingredients except olive oil. Mix ingredients until combined.

Scoop 3 ounce portions (for regular meatballs) or 1 ounce portion (for soup meatballs) of the mixture and form into loose balls. Do not pack tightly. Place the meatballs on a baking sheet about 1 inch apart. Brush meatballs with olive oil. Bake meatballs for 24 minutes, flipping them over at 12 minutes.

Add meatballs to a pot of Dad’s sauce and simmer for hours before serving, or add to Italian Wedding Soup recipe.

SCOTTS & SUNDAYS

steak, mashed & Garlicky spinach

INGREDIENTS

steak

(We recommend filet mignon/tenderloin, sirloin strip, or rib eye.)

olive oil

butter

salt & pepper

camp mix

(See sides for potatoes and spinach recipes.)

DIRECTIONS

Preheat oven to 350. Preheat cast iron skillet with olive oil on medium high heat until the oil starts to smoke.

Sprinkle a lot of salt and pepper on top and bottom of steak to make a crust and add some camp mix too.

Place steak in center of hot skillet. Set the timer for 2-1/2 minutes. Flip the steak. Set the timer for 2-1/2 minutes. Put a pat of butter on the top center of each piece of steak.

Insert meat thermometer into the center of steak filets (in the coolest spot). Place skillet in oven, leaving temperature gauge on meat thermometer outside oven.

Remove the skillet when it reaches 125 degrees for medium-rare. Leave it in about 5 minutes longer for medium. Let it rest for 5 minutes before serving.

SCOTTS & SUNDAYS

Spoon roast

INGREDIENTS

3 pound spoon roast (also called top sirloin)

gravy master

olive oil

salt & pepper

camp mix

carrots

potatoes

brown gravy (packet)

DIRECTIONS

Preheat oven to 425. Put roast in the pan and rub on all sides with olive oil and gravy master. Sprinkle all sides with salt, pepper, and camp mix.

Chop carrots and potatoes and parboil until tender. Add carrots and potatoes to pan around beef.

Place pan with beef, potatoes, and carrots in oven at 425 and cook for 15 minutes. Lower heat to 225 and cook until the internal temperature is 135 degrees (about 45 to 1 hour per pound).

Remove from oven and let rest for 5-10 minutes. Make brown gravy according to packet directions.

SCOTTS & SUNDAYS

TUSCAN CHICKEN

INGREDIENTS

5 pieces thin chicken breast

2 tablespoons olive oil

1 cup light or heavy cream

1/2 cup chicken broth

garlic powder

Italian seasoning

1/2 cup parmesan cheese

1 cup spinach

1/2 cup sun dried tomatoes

pasta of choice

DIRECTIONS

Add olive oil to large skillet and cook chicken on medium-high heat for 3-5 minutes on each side or until brown and no longer pink in center. Remove chicken and set aside on plate.

Add cream, chicken broth, garlic powder, Italian seasoning, and cheese. Whisk over medium-high heat until it starts to thicken. Add spinach and sundried tomatoes and let it simmer until spinach starts to wilt. Add chicken back to pan.

Serve over pasta.

SCOTTS & SUNDAYS

haddock &

seafood stuffing

INGREDIENTS

1 pound haddock per two people

seafood stuffing

butter

lemon

DIRECTIONS

Heat oven to 350. Place haddock flat on tin foil covered cookie sheet or pan. Cover with seafood stuffing and pats of butter across top of stuffing.

Bake for about 30 minutes until haddock is flaky. Serve with a squeeze of lemon on each piece.

SCOTTS & SUNDAYS

short ribs

INGREDIENTS

2 tablespoons olive oil

3-4 pounds boneless short ribs

salt & pepper

1 onion

3 stalks celery

3 carrots

3 cloves garlic

small can tomato paste

1 cup red wine

3 cups beef broth

2 bay leaves

oregano

mashed potatoes or egg noodles

DIRECTIONS

Heat oven to 350. Season meat with salt & pepper. Heat olive oil in Dutch oven or pot on medium-high heat. Brown meat for 5-6 minutes on each side. Transfer meat to plate and set aside.

Add diced onion, celery, and carrots to pot and cook for 5 more minutes. Stir in tomato paste, garlic, and wine. Bring to boil, then lower heat to medium for about 10 minutes.

Add 3 cups of beef broth and stir. Transfer meat back to pot and add bay leaves and oregano. Cook for 2 to 2-1/2 hours or until ribs are falling apart tender.

Take out of oven and let cool a bit. Serve over mashed potatoes or egg noodles.

SCOTTS & SUNDAYS

Shepherd's Pie

INGREDIENTS

2 pounds hamburg

one yellow onion, chopped

2 cans corn or 3 cups fresh corn (cooked)

2 cans carrots or 3 cups sliced carrots (cooked)

mashed potatoes for top

1/4 cup gravy master

2 tbsp flour or cornstarch

salt & pepper

DIRECTIONS

Preheat oven to 350. Cook hamburg in skillet with onion. Drain. Add gravy master to taste. (We add a lot.) Add a little bit of water and flour or cornstarch to thicken.

Spread hamburg mixture in pan and top with corn and carrots. Spread mashed potatoes over the top.

Bake for about 30 minutes until hot throughout.

SCOTTS & SUNDAYS

chicken pot pie

INGREDIENTS

1 rotisserie chicken or 4 cooked chicken breasts

1/3 cup butter

1/3 cup flour

1 chopped onion

1-3/4 cups chicken broth

2/3 cup milk

5 carrots

3 potatoes (cut into small cubes)

salt & pepper

2 pie crusts (premade)

DIRECTIONS

Heat oven to 425. Chop carrots and potatoes into bite size pieces. Boil carrots and potatoes in saucepan until tender. Drain.

Melt butter in large pot over medium heat. Stir in flour, onion, salt & pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken, carrots, and potatoes.

Place bottom crust in pie pan. Pour chicken mixture over crust and cover with second crust, pinching two crusts together at edges. Poke holes in top crust with fork.

Bake on cookie sheet (to catch drips) about 35 minutes until crust is golden brown.

SCOTTS & SUNDAYS

beef stew

INGREDIENTS

2 packs of beef stew seasoning mix

2 pounds sirloin tips or stew beef (cut into small chunks)

5-6 red potatoes

5 stalks celery

5 carrots

1 onion

2 teaspoons minced garlic

flour

olive oil

5 cups water

cornstarch (optional to thicken)

other spices as you choose

can make in crock pot or big pot

DIRECTIONS

Coat beef with flour and cook in pan (or skillet if using crock pot) in oil until browned on the outside. Add seasoning mix, garlic, water, and veggies to crock pot or bring to boil in other pot.

Cook for 6-8 hours on low in crock pot. If using another pot, simmer on medium-low for 2 hours or cook covered in oven on 325 for 1 hour and 45 minutes.

SCOTTS & SUNDAYS

chicken scallopini

INGREDIENTS

4-5 thin chicken breasts

1 teaspoon garlic powder

salt & pepper

2 lemons

4 tablespoons flour

1 tablespoon butter

2 teaspoons oil

1 onion

2 tablespoons minced garlic

1-1/4 cup chicken broth

2/3 cup light cream

1 teaspoon cornstarch

Italian seasoning

parsley

DIRECTIONS

Season chicken with garlic powder, salt & pepper. Squeeze the juice of half of a lemon over the chicken filets. Add flour to shallow bowl and dredge each filet in flour.

Heat butter and oil in large skillet over medium-high heat until butter has melted and pan is hot. Fry chicken until golden on each side and cooked through. Transfer to plate.

Add onion and garlic to pan and fry until onion is translucent. Reduce heat to medium-low. Add broth, salt & pepper, and cook for 5 minutes. Add in cream and bring sauce to simmer for 5 minutes until it begins to thicken. Can add cornstarch to thicken further. (Mix cornstarch with hot water or a bit of hot broth in cup and then add mixture to pan.) Pour in juice of the other half of the lemon and simmer for another minute. Stir in Italian seasoning and add chicken. Serve over pasta.

SCOTTS & SUNDAYS

Salmon with dill topping

INGREDIENTS

1/2 pound of salmon per person/serving

mayo

dill

lemon

DIRECTIONS

Heat oven to broil. Cover cookie sheet or pan with tin foil. Spread out salmon filets and cover with layer of mayo. Sprinkle dill over top.

Broil until top is golden brown and salmon is cooked through center.

Serve with lemon wedges and squeeze lemon on top.

SCOTTS & SUNDAYS

Turkey dinner

INGREDIENTS

15-20 pound turkey

melted stick of butter (can melt in oven)

salt & pepper

camp mix

(See sides for potatoes, bread stuffing, and carrots & parsnips.)

Serve with cranberry sauce and turkey gravy made from packet.

DIRECTIONS

If turkey is frozen, place frozen turkey in the fridge 4-5 days before cooking. Remove turkey from fridge 2 hours before cooking.

Preheat oven to 350. Remove neck and giblets (gross). Place turkey in roasting pan. Cover turkey with melted butter then salt, pepper, and camp mix.

Place in oven for 3-1/2 to 4 hours until internal temp is 160 at thickest part of the breast.

Remove from oven and let rest for 30 minutes. Serve with turkey gravy, bread stuffing, mashed potatoes, cranberry sauce, and carrots and parsnips.

SCOTTS & SUNDAYS

lasagna

INGREDIENTS

2 jars good sauce

1 box lasagna noodles (can use no boil or boil the noodles)

container ricotta cheese

container mascarpone cheese

1 pound hamburg

4 sausages

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

1 egg

1 onion (optional)

DIRECTIONS

Preheat oven to 350. Boil noodles (or use no boil). Add layer of sauce to bottom of 9x13 pan. Layer noodles on top of sauce.

Mix ricotta and mascarpone in large bowl with egg. Layer cheese on top of noodles. To spread more easily, put large spoonfuls of the cheese mixture on noodles (about four per noodle), then spread.

Saute hamburg (with chopped onion if you choose) until cooked. Mix one jar of sauce in with hamburg. Bake sausage in oven until cooked or cut open casings and push out sausage meat into pan to saute as crumbles. Add layer of mixed sauce and hamburg on top of cheese and mix in sauteed sausage or add slices to pan.

Top with another layer of noodles, cheese mixture, and sauce/meat mixture. Put a final noodle layer on top and add a layer of sauce and then mozzarella and parmesan cheese.

Cover with tin foil and bake 50-60 minutes covered, then 10+ more uncovered if using no boil noodles. If noodles are boiled, bake at 350 for about 40 minutes until bubbly and hot. Yum!

SCOTTS & SUNDAYS

lemon butter pasta

INGREDIENTS

6 tsp. butter

olive oil

1 box linguini or fettuccine

spinach

chicken (rotisserie is best for this)

garlic

lemon

parmesan cheese

salt & pepper

DIRECTIONS

Boil pasta until done and drain. Keep pasta in hot pan and turn the burner down to medium-low. Add the butter and drizzle of olive oil. Stir until butter is melted. Add chicken and spinach and as much fresh lemon juice, garlic, cheese, salt & pepper as you like. Stir until spinach is wilted and dish is hot through.

Serve with extra lemon, cheese, salt & pepper on the side.

For leftovers, add a bit more butter or oil when heating.

SCOTTS & SUNDAYS

roasted whole chicken

INGREDIENTS

6 pound chicken

1/2 stick butter, melted

1/2 tsp parsley

1/2 tsp Italian seasoning

1/2 tsp chives

1/2 tsp onion powder

1/2 tsp basil

1/2 tsp garlic powder

1/2 tsp rosemary

salt & pepper

DIRECTIONS

Preheat oven to 375 degrees. Remove giblets from chicken. Rinse and pat the chicken dry.

Melt butter in a bowl and add spices. Mix together, then rub butter mixture all over the outside of the chicken. Top with additional salt & pepper.

Bake for 1-1/2 to 2 hours.

SCOTTS & SUNDAYS

chicken parmesan

INGREDIENTS

chicken breasts

good sauce

1 egg

Italian seasoned breadcrumbs

olive oil

shredded mozzarella cheese

shredded parmesan or asiago cheese

pasta of choice

DIRECTIONS

Heat oven to 350. Heat about 1/4 inch of olive oil in skillet on medium. Whisk egg with fork in one shallow bowl. Put breadcrumbs in a second shallow bowl. Dredge each chicken breast in egg and then breadcrumbs then place in skillet (can put as many breasts in skillet as will fit).

Cook chicken until golden brown on one side then flip until golden brown on the other side. Remove from heat and place in baking pan lined with sauce. Cover all breasts with more sauce and both mozzarella and parmesan or asiago cheese. Bake for 20-30 minutes until cheese is melted and chicken is cooked through. Serve over pasta (can add extra sauce).

SCOTTS & SUNDAYS

Panzanella

INGREDIENTS

1 large cucumber

1 yellow bell pepper

1 red bell pepper

1 pint cherry tomatoes (cut in quarters)

1/2 medium red onion (chopped)

1 small jar capers

1 cup arugula

1 cup olive oil

salt and pepper

1 pound cooked shrimp

1/4 cup red wine vinegar

3 cloves minced garlic

I loaf of crusty bread cubed

DIRECTIONS

Preheat oven to 400. Place cubed bread on a sheet pan and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Bake cubes for 8 minutes.

In a large bowl, mix cucumber, peppers, tomatoes, onion, capers, and croutons.

Whisk together the vinegar, garlic, salt and pepper. Add remainder of olive oil (3/4 cup) and whisk. Pour the mixture over ingredients in large bowl and stir lightly. Add the arugula and shrimp and mix again.

SCOTTS & SUNDAYS

HawAiian chicken skewers

INGREDIENTS

1/3 cup pineapple juice

2 tbsp olive oil

2 tbsp soy sauce

2 tbsp simple syrup

3 tbsp ketchup

1 tbsp hot sauce (your favorite)

2 cloves garlic or minced garlic

1 tsp ground ginger

1/4 tsp salt

1 lb chicken breast (cubed)

2 cups fresh pineapple (cubed)

1 red onion (cut into squares)

1 green pepper (cut into squares)

2 cups instant white rice

wooden skewers

DIRECTIONS

In large bowl, mix pineapple juice, olive oil, soy sauce, simple syrup, ketchup, hot sauce, ginger, and salt to form marinade and sauce. Transfer 1/2 of the mixture to a separate bowl and set aside. Marinate cubed chicken in remaining marinade for several hours.

Skewer marinated chicken, pineapple, pepper, and onion on wooden skewers, alternating on skewer. Grill skewers until chicken is cooked through. Boil rice. Serve skewers with white rice and extra sauce to make rice bowls.

SCOTTS & SUNDAYS

PAN SEARED SCALLOPS

INGREDIENTS

8 large sea scallops (4 each person)

1 tablespoon olive oil

2 tablespoons butter

2 cloved of minced garlic

salt & pepper

DIRECTIONS

Heat butter and olive oil in skillet on high heat. Sprinkle salt and pepper on scallops and add to pan, searing for one minute on each side.

Remove pan from heat and add garlic. Cook for 30 seconds more.

SCOTTS & SUNDAYS

BEEF BOURguIGNON

INGREDIENTS

2-1/2 pound chuck roast cut into 1" cubes

3 strips thick cut bacon, cooked

1 pound carrots cut in chunks

2 large yellow onions, cut in 1/4" strips

2 cloves chopped garlic

10 ounces pearl onions

1 bottle red wine

2 cups beef broth

2 tbsp. tomato paste

1/2 tsp. thyme

2 pounds sliced mushrooms

3 tbsp. flour

2 tbsp. butter

parsley

(for bread)

sliced sourdough bread

2 cloves chopped garlic

oil

DIRECTIONS

Cook bacon in Dutch oven or large pan on medium in olive oil and remove once cooked. Cut beef and pat dry. ​Season beef with sea salt & pepper. Brown in pan and remove. Cook carrots and cook in covered pan for 30 ​minutes until tender. Add garlic and stir for one minute. Add bacon, beef, and bottle of wine. Add beef broth ​(should cover meat), thyme, and tomato paste. Stir and bring to simmer.

Cover and cook in 250 degree oven for 1-1/4 hours until meat and vegetables are very tender. Saute mushrooms ​in skillet. Remove pan from oven and add pearl onions and mushrooms. Combine flour and butter and add to ​stew to thicken. Bring to a boil then lower heat and simmer.

Slice bread and top with oil and roasted garlic. Bake in hot oven or broil for 2 minutes. Cut each piece of bread ​into fourths. Serve each stew bowl with four small pieces of bread.

SCOTTS & SUNDAYS

cheesesteaks

INGREDIENTS

40 ounces of sirloin steak, sliced thin

2 tbsp olive oil

2 tsp butter

1 green pepper, sliced into small strips

1 yellow onion, sliced

8 ounces diced mushrooms

2 tsp garlic

salt & pepper

1/2 pound provolone cheese

Cheese Wiz (optional)

sub rolls

DIRECTIONS

Saute vegetables in olive oil on medium heat until soft. Remove vegetables from pan.

Add butter to pan and saute steak over medium heat until desired level of brown. Add veggies back to pan and mix with steak.

Spread butter on insides of sub rolls and toast in oven for 5 minutes. Remove rolls and add a large scoop of steak and veggie mixture to each. Top with Cheese Wiz and provolone cheese and return to oven until heated through. Serve!

SCOTTS & SUNDAYS

tacos & fajitas

INGREDIENTS

hamburg

taco seasoning (cheesy)

lettuce

cheese

tomatoes

taco shells

chicken

red pepper

onion

fajita mix

olive oil

fajita rounds

salsa

sour cream

DIRECTIONS

Heat oil in saute pan until hot. Add chopped red pepper and onion and saute until soft and browned. Add chicken and fajita mix.

Saute hamburg in pan until cooked. Drain fat. Stir taco seasoning into meat.

Assemble fajitas and tacos with other ingredients and serve with salsa and sour cream as you wish.

SCOTTS & SUNDAYS

beef tips with onion & mushroom gravy

INGREDIENTS

h yellow onion, sliced thin

8 ounces baby bella bushrooms, sliced

3 tsp butter

1 pound steak tips

2 tbsp flour

1/4 cup red wine

2 cups beef broth

1 tbsp minced garlic

2 tbsp Worcestershire sauce

1 tsp onion powder

salt & pepper

bag of wide egg noodles

DIRECTIONS

HSaute onions and mushrooms in skillet on medium heat with butter until soft. Add beef and 2 tbsp of flour until outside of beef is brown.

Add wine, 1 cup of beef broth, garlic, and Worcestershire sauce to pan and simmer.

Whisk 2 tbsp of flour with 1 cup of beef broth and add to skillet. Lower heat to medium-low, add spices, and mix.

Boil egg noodles on the side and serve beef mixture over noodles.

SCOTTS & SUNDAYS

chicken a la king

INGREDIENTS

4 skinless breasts of chicken

2 cans cream of mushroom soup

1 can cream of celery soup

1 can cream of chicken soup

1/2 yellow onion, chopped

4 carrots, chopped

8 ounces sliced baby bella mushrooms

2 stalks celery, chopped

3 tbsp flour

1/2 tsp paprika

1/2 tsp celery salt

1 tsp onion powder

1 tsp rosemary

3 tsp parsley

2 tsp

2 tsp Worcestershire sauce

1 tsp thyme

1/4 cup white wine

2-4 tsp corn starch

DIRECTIONS

Place chicken in crock pot and cover with all other ingredients. Cook for 8 hours on low. Thicken with corn starch mixed with cold water.

SCOTTS & SUNDAYS

baby back pork ribs

INGREDIENTS

full rack pork ribs

1/4 cup brown sugar

2 tsp sea salt

2 tsp black pepper

2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cinnamon

1/2 tsp celery salt

1/2 tsp cayenne pepper

favorite barbeque sauce

DIRECTIONS

Heat oven to 250. Remove membrane from underside of ribs. Rinse and pat dry. Mix all dry ingredients in bowl to create a rub. Generously rub spices on all sides of ribs.

Cook ribs in oven for 3 hours. Remove from oven and cover with barbeque sauce on all sides. Grill on high heat for 5 minutes each side.

SCOTTS & SUNDAYS

Italian noodles

INGREDIENTS

8 ounces pappardelle noodles

olive oil

4 Italian sausage links

1 onion, chopped

1 red pepper, chopped

1 yellow pepper, chopped

4 cloves garlic, minced

1/2 cup white wine

1 28 ounce can diced tomatoes

parsley

basil

Italian seasoning

salt & pepper

DIRECTIONS

Boil noodles until cooked and set aside. Take sausage out of casing and cook in skillet. Set sausage ​aside. Cook onion and peppers in skillet with olive oil until tender. Add garlic and cook for 30 seconds ​more. In large pot, combine sausage, veggies, wine, diced tomatoes, spices and noodles, and mix until ​well combined. Heat until hot and serve.

SCOTTS & SUNDAYS

lemon thyme chicken

INGREDIENTS

4 chicken breasts

olive oil

2 tbsp butter

1 yellow onion, chopped

2 cups leeks, chopped

2 cloves minced garlic

1 cup chicken stock

DIRECTIONS

Preheat oven to 400. Season chicken with salt & pepper. Cook chicken in olive oil over medium heat in ​skillet for about 5 minutes each side. Remove chicken and set aside.

Heat butter in skillet and saute onion and leeks for 7 minutes. Add garlic, chicken stock, and wine and ​simmer for 5 more minutes. Whisk in cream and lemon juice. Add chicken back to pan and nestle ​lemon slice around chicken. Top with salt & pepper and thyme.

SCOTTS & SUNDAYS

bolognese

INGREDIENTS

1 tbsp olive oil

2 tbsp butter

1 large onion, chopped

2 large carrots

2 celery stalks

3 cloves roasted garlic, chopped

1 tsp onion powder

1-1/2 pounds hamburg

1-1/2 pounds ground pork

1 cup white wine

1 28 ounce can diced tomatoes

6 ounces tomato paste

2/3 cup whole milk

1 parmesan cheese rind

dash heavy cream

DIRECTIONS

Cut carrots and celery into chunks and chop them on low in food processor. Saute onion, carrots, and ​celery over medium heat with butter and olive oil until softened. Add meat, roasted garlic, onion ​powder, salt & pepper. Stir and cook until meat is fully cooked. Add wine and let reduce slightly. Add ​tomatoes, paste, milk and cheese rind. Simmer (for several hours). Serve over fusili pasta.

SCOTTS & SUNDAYS

vegetable lasagna

INGREDIENTS

1 package lasagna noodles

15 ounces ricotta cheese

8 ounces mascarpone cheese

1 egg

two jars good sauce (or homemade sauce)

2 tbsp olive oil

1 zucchini

1 red pepper

mushrooms

matchstick carrots

(could use spinach and summer squash as well or combination of any)

2 cups mozzarella cheese

DIRECTIONS

Preheat oven to 350 degrees. Line large baking pan with sauce. Boil noodles (or use no boil noodles) ​and create bottom layer of noodles on top of sauce. Mix ricotta, mascarpone, and egg in large bowl. ​Spread cheese mixture to create layer on top of noodles.

Saute diced vegetables in olive oil until veggies are tender. Layer vegetables on top of cheese. Top with ​sauce layer. Repeat with layer of noodles, cheese mixture, veggies and sauce. Top with layer of noodles, ​sauce, and mozzerella cheese.

Bake for 40 minutes or until bubbly.

APPS, SOUPS, & SIDES

SCOTTS & SUNDAYS

Mussels in wine & butter

INGREDIENTS

2 tablespoons olive oil

2 tablespoons butter

1/2 onion chopped

3 garlic cloves (3 scoops minced)

1 cup white wine

1 pound mussels

salt & pepper

crusty bread

DIRECTIONS

Melt butter and olive oil over medium-low heat. Add onion and garlic and cook for 3 minutes or until translucent.

Add wine and mussels. Stir and cover the pot for 8-10 minutes. Discard and unopen mussels. Season with salt and pepper.

Serve with warmed and crusty bread.

SCOTTS & SUNDAYS

homemade Mac & cheese

INGREDIENTS

1 box elbow macaroni or penne

1 can cream of mushroom soup

1 can cream of celery soup

milk or cream

block of extra sharp cheddar cheese

other cheese if desired

salt & pepper

breadcrumbs or toast cut into small squares

DIRECTIONS

Boil pasta until cooked. Drain.

In saucepan, heat soups, milk or cream, and cheese on medium heat until block of cheese is melted. Keep cutting the block of cheese into pieces to make it melt faster.

When mixture is hot and melted, add pasta and cheese mixture to pan and stir.

Top with breadcrumbs or squares of toast.

SCOTTS & SUNDAYS

ham & cheese sliders

INGREDIENTS

3/4 cup melted butter

1-1/2 tablespoon dijon mustard

1-1/2 teaspoon Worcestershire sauce

1 tablespoon poppy seeds

1 tablespoon minced onion or onion powder

24 Hawaiian slider rolls

1 pound thinly slice ham

1 pound swiss cheese

DIRECTIONS

Preheat oven to 350. In a bowl, mix butter, mustard, Worcestershire sauce, poppy seeds, and onion.

Slice rolls in half. Place the bottom pieces of rolls into baking dish. Layer ham and swiss on bottom rolls and place top of rolls onto sandwiches.

Pour butter mixture evenly over rolls. Bake until rolls are lightly browned and cheese has melted (about 20 minutes). Serve.

SCOTTS & SUNDAYS

CHICKEN NOODLE SOUP

INGREDIENTS

rotisserie chicken

6 cups chicken broth

5-6 stalks chopped celery

5-6 chopped carrots

1 chopped onion

2 tablespoons olive oil

4 tsp. butter

salt & pepper

minced garlic or garlic powder

celery salt

onion powder

parsley

1 box orecchiette pasta

1/2 cup white wine (optional)

Serve soups with crusty bread.

DIRECTIONS

Boil chicken broth. Saute celery, carrots, and onions in oil on medium heat until soft and browned. Add veggies to broth.

Add garlic and other spices and lower to a medium-low simmer. Add chicken, wine, and butter.

Once heated through, simmer on low. Boil pasta until cooked. Keep pasta on the side and add to individual bowlS.

SCOTTS & SUNDAYS

HARVEST SALAD &

cIDEr Dijon vinaigrette

INGREDIENTS

Place lettuce in large bowl. Put apple pieces in a sandwich bag and squeeze lemon over apples. Seal ​and shake to coat pieces with lemon. Add apples all other ingredients to bowl.

Mix dressing ingredients in jar and shake well. Shake again before serving.

SCOTTS & SUNDAYS

Sausage tortellini soup

INGREDIENTS

1 pound Italian sausage

1 small onion

3 cloves minced garlic

8 cups chicken broth

2 cans diced tomatoes

2 cups spinach

1 bag frozen cheese tortellini

1 bag frozen meat tortellini

4 teaspoons butter

basil

salt & pepper

DIRECTIONS

Take sausage out of casing and saute with onion.

Heat chicken broth, diced tomatoes, garlic, spinach, and spices in pot until bubbly. Add sausage, onion, and butter. Turn heat to medium low and simmer.

Cook tortellini and keep on side. Serve hot soup with tortellini in individual bowls.

SCOTTS & SUNDAYS

corn, tomato, & cucumber salad

INGREDIENTS

8 ears of corn

2 pints grape tomatoes, cut in half

1/4 red onion, chopped

1 large cucumber, peeled and cut into bite-sized pieces

1/4 cup olive oil

2 tbsp balsamic or white wine vinegar

1/4 cup lemon juice

garlic powder

parsely

basil

salt & pepper

DIRECTIONS

Boil corn until bright and cooked. Place ears standing up in bowl and cut kernels off in strips from top to bottom. Cut tomatoes in half and add to corn. Add all other ingredients and mix well.

Top with more salt & pepper before serving.

SCOTTS & SUNDAYS

Cheddar Potato Leek Soup

INGREDIENTS

3 medium potatoes (or more if smaller)

2 cups chicken broth

2 leek stalks

1-1/2 cup milk

1 cup sharp chedder cheese

salt & pepper

DIRECTIONS

Cut potatoes into small-medium pieces. Heat chicken broth and potatoes to boiling, stirring occasionally. Reduce heat so it bubbles gently and cook until potatoes are tender.

Remove from heat and break potatoes into smaller pieces with fork. Stir in milk, salt, pepper, and leeks. Heat over medium heat, stirring occasionally until hot and steaming.

Add cheese and stir until melted.

SCOTTS & SUNDAYS

ITALIAN WEDDING SOUP

INGREDIENTS

12 cups chicken broth

baby spinach (one package)

small homemade meatballs

4 teaspoons butter

grated parmesan cheese

1 cup acini de pepe pasta

salt & pepper

DIRECTIONS

Heat oven to 350. Follow recipe for homemade meatballs, but make them smaller.

Bring chicken broth to boil and add spinach and pasta until pasta is cooked. Lower heat to low. Add meatballs, butter, and salt & pepper.

Add parmesan cheese to bowl when serving.

SCOTTS & SUNDAYS

corn chowder

INGREDIENTS

2 tablespoons olive oil

2 tablespoons butter

1/2 onion chopped

3 garlic cloves (3 scoops minced)

1 cup white wine

1 pound mussels

salt & pepper

crusty bread

DIRECTIONS

Melt butter and olive oil over medium-low heat. Add onion and garlic and cook for 3 minutes or until translucent.

Add wine and mussels. Stir and cover the pot for 8-10 minutes. Discard and unopen mussels. Season with salt and pepper.

Serve with warmed and crusty bread.

SCOTTS & SUNDAYS

grilled cheese & tomato soup

INGREDIENTS

2 pieces bread

America or other cheese of choice (can mix several kinds)

2 tsp. butter

can of tomato soup

DIRECTIONS

Butter outside of bread or place a pat at center of each side. Heat skillet on medium heat and add slice of bread (butter side down), top with cheese, and another piece of bread with butter.

Cook on medium heat until golden brown on one side. Flip and cook until golden brown on the other side.

Heat tomato soup in pot on medium heat until hot. Comfort food!

SCOTTS & SUNDAYS

Sweet & hot chili

INGREDIENTS

1.5 pounds hamburg

1/2 red onion or 1 yellow onion

2 28 oz. cans of B&M baked red kidney beans

2 14-1/2 oz. cans of diced tomatoes (can be with green chiles)

garlic

1/4 cup brown sugar

1 package chili seasoning mix

DIRECTIONS

Cook hamburg and onion in pan until hamburg is cooked and drain.

In large pot, add whole cans (with liquid) of beans and tomatoes. Add meat and onion. Stir in chili seasoning, garlic, and brown sugar. Heat on medium until bubbly.

Simmer on low for hours (though you can eat it anytime but flavors improve). Hot and sweet stuff!

SCOTTS & SUNDAYS

Parmesan & Wine Risotto

INGREDIENTS

1 shallot, finely chopped

2 cloves garlic, minced

3 tablespoons butter

1-1/2 cups arborio rice (risotto)

1 cup dry white wine

4 cups chicken broth

1 cup shredded parmesan cheese

salt & pepper

DIRECTIONS

Bring 4 cups of chicken broth to boil, then reduce heat and let simmer. Heat butter in a large saucepan over medium heat, then add shallots cook until translucent. Add garlic and simmer for 30 seonds.

Add dry rice to shallot mixture, tossing to coat. Toast rice for 3-5 minutes, then add wine. Simmer over medium-low heat until wine is almost evaporated.

Add broth (one cup at a time) and continue to stir until all the liquid is almost absorbed. Once all broth has been added and cooked into the rice, remove pan from heat and stir in parmesan, salt and pepper.

Serve hot. Delicious!

SCOTTS & SUNDAYS

caprese salad

INGREDIENTS

fresh garden tomatoes, sliced

sliced mozzarella cheese

fresh basil leaves

balsamic glaze

olive oil

salt & pepper

DIRECTIONS

Arrange tomato slices and mozzarella slices in an alternating pattern on plate. Tuck a basil leaf on top of each mozzarella slice. Drizzle plate with olive oil and then balsamic glaze. Sprinkle plate with salt & pepper.

SCOTTS & SUNDAYS

au gratin potatoes

INGREDIENTS

2 tablespoons butter

1 onion

1 tablespoon flour

salt & pepper

2 cups milk

2 cups shredded sharp cheddar cheese

6 red potatoes

1/4 cup breadcrumbs

DIRECTIONS

Heat oven to 375. Melt butter in saucepan over medium heat. Cook onion in butter, about 2 minutes, stirring, until tender.

Stir in flour, salt, and pepper. Cook, stirring constantly, until bubbly. Remove from heat.

Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat. Stir in 1-1/2 cups of the cheese until melted.

Spread potatoes in ungreased casserole dish. Pour cheese sauce over potatoes (getting sauce throughout). Bake uncovered for 1 hour. Sprinkle 1/2 cup cheese and breadcrumbs on top. Bake uncovered 15-20 minutes or until top is brown and bubbly.

SCOTTS & SUNDAYS

french onion soup

INGREDIENTS

4 large yellow onions

2 large sweet onions

6 tbsp butter

1/2 cup white wine

3 tbsp flour

4 cups beef broth

1 beef bouillon cube

1-1/2 cups chicken broth

1 tsp Worcestershire sauce

salt & pepper

crusty bread

block gruyere or smoked gouda cheese

DIRECTIONS

Slice onions into 1/4 inch slices. Melt butter in large pot or Dutch oven over medium heat and add onions. Coat onions with butter, and leave them uncovered as they cook for 1-1/2 to 2 hours. Stir onions every 10 minutes, letting some of them carmelize. Add splashes of the white wine to scrape the bottom of the pan as needed.

When the onions are done, sprinkle flour over them and cook for 2 minutes. Add remaining wine toss. Add beef broth, bouillon, chicken broth, and Worcestershire sauce. Add salt & pepper. Simmer over medium heat for 45 minutes with lid cracked.

Preheat oven to 350 degrees. Ladel soup into bowls or crocks and top with piece of crusty bread and shaved cheese. Place bowls in oven until cheese is melted.

SCOTTS & SUNDAYS

mashed potatoes

INGREDIENTS

5 pound bag of potatoes

1 stick of butter

salt & pepper

1/2 container sour cream

1/2 cup milk or cream (more if needed)

1 tablespoon minced garlic

1 cup shredded sharp cheddar cheese

DIRECTIONS

Cut potatoes into squares. Boil potatoes until fork tender. Drain.

Add potatoes back to pan. Add butter to hot potatoes to melt. Mash potatoes with potato masher. Add all other ingredients. Use electric mixer to whip potatoes until smooth (but not gooey).

Can keep potatoes hot in oven while cooking other items.

SCOTTS & SUNDAYS

garlicky spinach

INGREDIENTS

spinach

minced garlic

butter or olive oil

DIRECTIONS

Add spinach, butter, and garlic to saute pan.

Cook on medium-low heat until cooked.

SCOTTS & SUNDAYS

brussel Sprouts

INGREDIENTS

brussel sprouts

olive oil and butter

salt

pepper

Italian seasoning

garlic powder or minced garlic

asiago or parmesan cheese

DIRECTIONS

Cut brussel sprouts in half and place toss in bowl with all other ingredients. Bake at 400 for 25 minutes.

SCOTTS & SUNDAYS

stuffed mushrooms

INGREDIENTS

24 ounces regular or baby bella mushrooms

2 hot Italian sausages

2 tsp garlic

3 tsp butter

1 tbsp olive oil

1 cup Italian seasoned breadcrumbs

3 tbsp chicken broth

1/2 cup grated parmesan or romano cheese

handful of spinach cut into small pieces

Italian seasoning

salt & pepper

1/4 pound provolone cheese

DIRECTIONS

Pull stems out of mushrooms and wash and dry caps. Place caps in large baking dish.

Sautee sausages out of casings over medium heat until crumbly and brown. Lower heat to medium-low and add garlic, butter, olive oil, breadcrumbs, broth, grated cheese, spinach, and seasonings.

Heat oven to 350. Overstuff mushroom caps by scooping mixture with spoon and pressing into and over cap. Be sure to get sausage pieces in each. Bake at 350 for 30 minutes, topping each cap with piece of provolone cheese for last 5 minutes of baking.

SCOTTS & SUNDAYS

carrots & parsnips

INGREDIENTS

2 lbs. carrots

1 lbs. parsnips

3 cups chicken broth

4 tsp. butter

1 tbsp. parsley

salt & pepper to taste

DIRECTIONS

Cut carrots and parsnips into small strips. Place in large pot or crockpot. Add chicken broth to almost cover the vegetables. Add spices and 4 teaspoons to a stick of butter, depending on how many vegetables you are cooking.

Simmer on low for 6 hours in crock pot or, if using a pot on the stove, bring to a boil and then turn heat to a low boil and simmer until vegetables are soft.

SCOTTS & SUNDAYS

bread stuffing

INGREDIENTS

Pepperidge Farm Seasoned Bread Stuffing Mix

1 small container mushrooms

3-4 stalks celery

1 onion

butter

DIRECTIONS

Cut mushrooms, celery, and onion into small pieces. Saute vegetables in butter until they are tender.

Add stuffing mix and vegetables to large pot or bowl and make with water according to the directions on the package.

SCOTTS & SUNDAYS

broccoli cheddar soup

INGREDIENTS

1/4 cup butter

1/2 onion, chopped

2 cloves minced garlic

6 tablespoons flour

4 cups chicken broth

1 cup heavy cream

3 cups broccoli

1/2 cup carrots, julienned

1 block extra sharp cheddar cheese

salt & pepper

croutons

DIRECTIONS

Melt butter in largt pot over medium heat.. Add onion and saute for 10 minutes (stirring ​frequently). Add garlic and cook for 30 seconds, then add flour and stir until flour is fully blended. ​Stir in chicken broth and whisk until flour is dissolved. Mix in cream, broccoli, and carrots. Move ​heat to high and bring to a boil. Reduce heat to medium-low, cover with lid vented, and simmer ​for 20 minutes, stirring regularly. Reduce heat to low and add cheese, stirring regularly until ​melted. Add salt & pepper, and serve with croutons.

SCOTTS & SUNDAYS

hard boiled & Deviled eggs

INGREDIENTS

eggs (for hard boiled)

(for deviled eggs)

6 hard boiled eggs

3 tablespoons mayonnaise

1/2 teaspoon mustard

salt & pepper

paprika

DIRECTIONS

To hard boil-

Put eggs in water in a pot on high heat. Heat to rapid boil with cover on. Once it reaches rapid boil, shut off the heat and leave on the hot burner for 13 minutes. Remove from heat and run pan with eggs under cold water for a few minutes.

Deviled eggs-

Peel hard boiled eggs. Cut lengthwise in half. Slip out yolks and mash with fork.

Stir mayonanise, mustard, salt & pepper into yolks. Fill whites with yolk mixture. Top with paprika. Refrigerate.

SCOTTS & SUNDAYS

Bruschetta

INGREDIENTS

garlic bulb

6 good tomatoes (or container of small tomatoes)

basil (fresh is best)

parmesan cheese

mozzarella cheese

olive oil

balsamic vinegar

salt & pepper

French bread loaf

DIRECTIONS

Roast garlic clove in oven at 400. Slice the whole bulb in half and place both halves on a large piece of foil. Drizzle raw garlic with olive oil then wrap the foil fully around the pieces. Roast in oven for about 30 minutes. Allow to cool and squeeze out garlic pieces to use.

Dice tomatoes and drain excess juice. Transfer tomatoes to medium bowl. Chop fresh basil and add or add dried basil. Add minced garlic, 4 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, salt & pepper. Stir to combine.

Heat oven to 400. Slice bread into small toasts and arrange on baking sheet. Sprinkle with olive oil and parmesan cheese. Bake for 5 minutes. Add tomato mixture and top with more cheese. Bake when ready to serve until cheese is melted and tomatoes are warm.

SCOTTS & SUNDAYS

Pico De Gallo

INGREDIENTS

I pint cherry tomatoes (cut in quarters)

1/2 medium white onion chopped

1 jalepeno, seeded and finely chopped

1/2 cup fresh cilantro

1 tbsp dried parsley

1 clove minced garlic

2 tbsp. lime juice

1/2 tsp salt

1/4 tsp pepper

DIRECTIONS

In medium bowl, dice tomoatoes, onion, jalepeno, and cilantro. Add garlic, lime, salt, and pepper. Stir and enjoy or regrigerate.

SCOTTS & SUNDAYS

jalapeno poppers

INGREDIENTS

12 jalapeno peppers

8 ounces cream cheese

6 ounces sharp cheddar cheese

6 pieces of well cooked bacon

1/2 tsp garlic powder

1/2 tsp onion powder

Italian seasoned breadcrumbs

salt & pepper

DIRECTIONS

.Heat oven to 400. Place cream cheese in bowl and mix with cheddar cheese, spices, and bacon (crumbled into bits).

Cut jalapenos lengthwise and remove seeds. Leave some seeds in pepper if you want them more spicy.

Overstuff jalapenos with cheese mixture. Sprinkle salt & pepper and breadcrumbs on top. Cover baking sheet with tin foil and spread stuffed jalapenos out on sheet. Bake for 35 minutes.

SCOTTS & SUNDAYS

green beans

INGREDIENTS

fresh green beans

butter

DIRECTIONS

Add about an inch of water to saucepan and put on high heat. Add green beans after removing any stems.

Heat to boiling and steam until cooked. Drain, add butter, and stir.

Serve with your favorite meal.

SCOTTS & SUNDAYS

goat cheese toasts

INGREDIENTS

French bread baguette

goat cheese

olive oil

salt & pepper

toppings (roasted red pepper strips, olives, beets...)

DIRECTIONS

Heat oven to 350. Slice baguette into thin toasts. Arrange toasts on baking sheet and sprinkle olive oil and salt & pepper over the top of each piece. Bake for 5-10 minutes until crispy.

Spread goat cheese over toasts and top with topping of choice.

SCOTTS & SUNDAYS

chicken pastina soup

INGREDIENTS

4 tbsp butter

1 yellow onion, chopped

4 large carrots, cut in half lengthwise and sliced

8 celery sticks

8 cups chicken broth

2 tsp Better Than Bouillon or bouillon

2 cups water

4 cloves minced garlic

rosemary

thyme

salt & pepper

1-1/4 cup uncooked pastina

rotisserie chicken, shredded

1/2 cup grated parmesan or romano cheese

juice of 1/2 a lemon

2 cups fresh kale

DIRECTIONS

Saute vegetables in butter until tender with cover on pot. Stir regularly while they cook.

Add chicken broth, bouillon, water, and spices. Bring to a boil. Add pastina and cook for 5 minutes. Lower heat to low. Add chicken, cheese, lemon juice, and kale. Serve with crusty bread and look at the stars!

SCOTTS & SUNDAYS

Bistro Salad

INGREDIENTS

1 small head radicchio

baby leaf or romaine lettuce

1 granny smith apple

Roquefort or Stilton blue cheese

6 ounces caramelized walnuts

(for vinaigrette)

1/4 cup white wine vinegar

3 tablespoons Dijon mustard

1/2 cup olive oil

salt & pepper

DIRECTIONS

Chop the radicchio and lettuce and place in large bowl. Cut apple in julienne slices and add to bowl. ​Add walnuts and crumbled blue cheese to taste.

Whisk together the vinegar, mustard, salt & pepper in a small bowl. Slowly whisk in olive oil. Pour ​dressing over the salad or in individual salad bowls. Top with salt & pepper.

SCOTTS & SUNDAYS

PARMESAN BUTTER SOUP

INGREDIENTS

4 cups chicken broth

1-2 cups pasta (elbows or ditalini)

1/2 stick butter

1/4 cup grated parmesan cheese

parsley

salt & pepper

DIRECTIONS

Bring chicken broth to a boil. Once boiling, add pasta and simmer on medium or medium-low until ​pasta is cooked. Remove from heat and add butter, parsley, salt, & pepper. Serve topped with parmesan ​cheese.

SCOTTS & SUNDAYS

garlic parmesan fries

INGREDIENTS

4 Idaho potatoes

garlic powder

salt & pepper

olive oil

parmesan cheese (grated, shredded, or shaved)

parsley

DIRECTIONS

Cut potatoes into strips. Soak in cold water for several hours. Drain and pat with paper towels. Toss ​potato strips with garlic powder and salt & pepper.

Cook in air fryer or on baking sheet in oven at 400 degrees for 30 minutes, tossing half way.

SCOTTS & SUNDAYS

asparagus

INGREDIENTS

1 bunch asparagus

2 tbsp olive oil or melted butter

2 lemon wedges

salt & pepper

shaved parmesan (optional)

DIRECTIONS

Heat oven to 350. Cut tough ends off asparagus and spread cut asparagus spears on a baking sheet ​covered in tin foil. Drizzle oil or butter over spears. Squeeze lemon wedges over spears and sprinkle ​thoroughly with salt and pepper. Bake for 25-30 minutes. Top with parmesan during last 5 if desired.

bREAKFAST

SCOTTS & SUNDAYS

huevos rotos

INGREDIENTS

1/3 cup olive oil

2-1/2 teaspoons paprika

1 teaspoon crushed red pepper flakes

2 garlic cloves (or 2 tsp. minced garlic)

salt & pepper

1 cup water

2 pounds red potatoes

1 medium onion, chopped

4 eggs

lemon wedges

DIRECTIONS

Combine olive oil, paprika, red pepper flakes, garlic, salt, and pepper with one cup of water (in cup or bowl). Cut the potatoes and onion into bite-size squares and put them in a large skillet. Pour the oil mixture over them. Bring them to a boil, then cover and cook on high until the potatoes are tender.

Uncover and turn heat to low. Can add more oil if potatoes stick. Make 4 nests in potatoes and crack an egg into each. Season with salt & pepper. Cover and cook on low burner for 4 minutes and back for 4 more minutes at 350. until the whites are set but yolks are still runny. Scoop egg and potatoes into a bowl and serve with squeeze of lemon.

SCOTTS & SUNDAYS

croque monsieur

INGREDIENTS

Bechemel Sauce

1 cup milk

1/2 cup gruyere cheese

2 tbsp flour

2 tbsp butter

2 shakes nutmeg

salt & pepper

Sandwich

4 slices thickly sliced Scali bread

4 slices deli ham

4 slices Swiss cheese

2 tsp dijon mustard

4 tsp butter

DIRECTIONS

For sauce, melt butter in small saucepan over medium heat. Stir in flour to form a paste then pour in milk and whisk to avoid lumps. Stir in nutmeg and salt & pepper. Add gruyere and continue stirring until it melts.

Spread butter on one side of each piece of bread and dijon mustard on the other side. Add bread to skillet, butter side down and heat on medium heat. Add ham and Swiss cheese on top of two slices and cover with two other slices. Cook until one side is golden, then flip and cook the other side to golden.

Heat oven to broil. Add thin layer of bechemel sauce to baking pan and place sandwiches on top of sauce. Top each sandwich with more bechemel sauce and broil until bubbly and crisp on top.

To make Croque Madame, add a fried egg to the top of sandwich after broiling.

SCOTTS & SUNDAYS

blueberry muffins With crumb topping

INGREDIENTS

1 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla

1 egg

2 cups flour

1/3 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh blueberries

DIRECTIONS

Preheat oven to 400. Grease muffin tins or line with baking cups. For topping, combine flour, sugar, and cinnamon, then cut in butter until crumbly.

For muffins, in large bowl, beat milk, oil, vanilla, and egg until well blended. Stir in flour, sugar, baking powder, and salt until flour is moistened. Gently stir in blueberries. Divide batter among muffin cups and top with crumb topping.

SCOTTS & SUNDAYS

egg sandwich

INGREDIENTS

egg

cheese

butter

English muffin (or other favorite bread)

salt & pepper

(favorite meat and/or veggie optional)

DIRECTIONS

Melt butter in a pan on medium heat. Drop a cracked egg in the center of the pan and cook on that side until the egg white solidifies.

Flip with spatula and add cheese to the top (and meat and/or veggie if you choose). Let cook until desired doneness.

Place on toasted bread or English muffin and sprinkle with salt and pepper.

SCOTTS & SUNDAYS

sunday pancakes

INGREDIENTS

4 tbsp butter

1 egg

1 cup flour

3/4 cup milk

1 tsp vanilla

1 tbsp brown sugar

2 shakes cinnamon

3 tsp baking powder

1/4 tsp salt

maple syrup

DIRECTIONS

Heat 2 tbsp butter in skillet on medium heat. Beat egg in medium bowl with fork for 30 seconds. Mix flour, vanilla, milk, brown sugar, cinnamon, baking powder, and salt into bowl until smooth.

Pour desired amount into skillet to form pancake. Cook until bubble form on top and edges are dry. Flip and cook other side until golden.

Optional - add blueberries or chocolate chips after flipping.

SCOTTS & SUNDAYS

eggs benedict & irish

INGREDIENTS

2 eggs (per serving)

1 tbsp vinegar

Canadian bacon (for benedict)

canned hash (for Irish)

English muffins

(for hollandaise)

4 egg yolks

1 tbsp lemon juice

1/2 cup melted butter

DIRECTIONS

For sauce, whisk egg yolks and lemon juice together in glass or stainless steel mixing bowl and place bowl over pot of simmering water. Whisk in melted butter (making sure eggs don't get too hot and cook). Continue whisking until sauce is thick.

Grill Canadian bacon or hash on skillet until crispy. (Hash will take mush longer to crisp and will need to be flipped to crisp on other side.)

For eggs, bring water and vinegar to a simmer, and create a whirlpool. Crack one egg at a time, and drop it into whirlpool. Cook on med-high for 2-3 minutes, and scoop out with slotted spoon.

Toast English muffins and top each with Canadian bacon or hash and egg. Drizzle hollandaise sauce over eggs. Serve with home fries.

SCOTTS & SUNDAYS

banana bread

INGREDIENTS

1-1/4 cups sugar

1/2 cup butter (softened)

2 eggs

2 or 3 very ripe bananas

1/2 cup milk

1 teaspoon vanilla

2-1/2 cup flour

1 teaspoon baking soda

1 teaspoon salt

shortening

DIRECTIONS

Heat oven to 350. Grease loaf pan with shortening. Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, milk, and vanilla, and beat (can be with spoon) until smooth. Stir in flour, baking soda, and salt until moistened.

Pour batter into pan and bake for 1 hour and 15 minutes or until fork comes out clean. Can put tin foil over the top at the end of baking if top is getting too brown.

SCOTTS & SUNDAYS

quiche

INGREDIENTS

Frozen pie crust

6 pieces of deli ham or bacon, chopped

1 cup shaved parmesan cheese

1/3 cup of chopped yellow onion

6 eggs

1 cup light cream

2 tbsps chives

salt & pepper

DIRECTIONS

Heat oven to 425. Place onion, meat, and cheese into bottom of pie crust, evenly distributed. Mix eggs, cream, chives, salt, and pepper in bowl. Pour mixture over ingredients in pie crust. Take fork and even out chive pieces.

Bake for 15 minutes at 425. Reduce heat to 300 and continue baking for an additional 30 minutes or until a fork comes out clean when placed into the middle of the quiche.

COCKTAILS

SCOTTS & SUNDAYS

Tito's & Lemon-Limeade

INGREDIENTS

Tito's vodka

good lemonade (Newman's Own, Simply Lemonade)

good limeade (optional)

lemon wedges

DIRECTIONS

Pour vodka over ice. Add 3/4 cup of lemonade and squeeze lemon wedge into drink. Top with a splash of limeade. Stir.

SCOTTS & SUNDAYS

spiced cider martini

INGREDIENTS

3 ounces spiced rum

3 ounce apple cider

1 tsp juice of lemon

1 tsp juice of orange

cinnamon

nutmeg

granulated sugar

DIRECTIONS

Pour rum, cider, and juice of lemon and orange over ice in shaker. Add cinnamon and nutmeg to taste. Shake vigorously until ice breaks into chips.

Put sugar and cinnamon on plate. Take a lemon wedge and hold it horizontally while you make a vertical slice. Run the lemon wedge around the rim of each glass. Dip edge of glass into sugar cinnamon mixture and rotate to coat.

Pour rum mixture into rimmed glass. Enjoy!

SCOTTS & SUNDAYS

SATURDAY MARTINI

INGREDIENTS

Tito's vodka (750 mL)

one bag frozen strawberries

one bag frozen blueberries

one vanilla bean

DIRECTIONS

Add vodka, fruit, and vanilla to pitcher or bowl with a cover. Place in fridge for 4-5 days.

Strain vodka over strainer with bowl underneath. Press down on the fruit with big spoon to get more vodka out. Let fruit drip through strainer and into bowl for an hour.

Serve straight up or shake with ice.

SCOTTS & SUNDAYS

mimosa

INGREDIENTS

champagne or prosecco

orange juice (or another juice, syrup, or liqueur you like)

DIRECTIONS

Pour champagne or prosecco into glass. Add as much juice or liqueur as you like.

Holiday!

SCOTTS & SUNDAYS

Bloody mary

INGREDIENTS

Mr. & Mrs. T® Zesty Pepper Bloody Mary Mix

Tito's Vodka

1 teaspoon banana pepper or olive juice

1 teaspoon prepared horseradish

Lemon wedge

Olive garnish

DIRECTIONS

Pour vodka over ice. Add 3/4 cup of bloody mary mix, pepper or olive juice, horseradish, and squeeze of lemon. Shake or stir. Top with lemon wedge and olive.

SCOTTS & SUNDAYS

Frose

INGREDIENTS

1/2 bottle rose wine

frozen strawberries

2 tablespoons lemon juice

strawberry syrup (splash

peach juice (splash)

ice

DIRECTIONS

Freeze rose wine in ice cube trays. Freeze strawberries. Add frozen wine cubes and frozen strawberries to blender or food processor. Add a splash of strawberry syrup and a splash of peach juice. Add lemon juice. Add ice cubes and process on high until blended to a slushy consistency.

SCOTTS & SUNDAYS

mulled cider

INGREDIENTS

Apple cider (1 cup per serving)

Cinnamon sticks & cinnamon

Nutmeg

Ground cloves

Orange

Lemon

DIRECTIONS

Heat cider in saucepan with all spices and a slice of orange and lemon until very hot. Lower heat and simmer.

Drink in mug garnished with cinnamon stick and a slice of orange.

Warm and cozy!

SCOTTS & SUNDAYS

ESPRESSO MARTINI

INGREDIENTS

2 ounces vodka

2 ounces Baileys Irish Cream

1 ounce brewed espresso (cooled)

coffee beans or grinds as garnish

DIRECTIONS

Pour vodka, Baileys, and espresso over ice in shaker. Shake vigorously. Pour into martini glasses and garnish.

SCOTTS & SUNDAYS

bourbon lemonade

INGREDIENTS

2 shots bourbon of choice

1 shot simple syrup

2 tsp lemon juice

ginger ale

ice

fresh lemon

DIRECTIONS

Pour bourbon over ice in your favorite glass. Add simple and lemon juice. Shake or stir. Top with ginger ale, and garnish with fresh lemon slice. Enjoy!

SCOTTS & SUNDAYS

coconut lime margarita

INGREDIENTS

12 shots 1800 Coconut Tequila

1 shot simple syrup

lime

ice

DIRECTIONS

Cut one slice of lime and muddle with 1 shot of simple syrup. Add ice. Pour 2 shots of tequila over ice and muddle. Cut another slice of lime and squeeze over everything. Shake. Pour into glass and serve.

SCOTTS & SUNDAYS

red lion

INGREDIENTS

2 ounces gin

2 ounces Gran Marnier

1 squeeze of lemon wedge

1 tsp orange juice (optional)

sugar

DIRECTIONS