The Tuckers Take Tennessee: Scrumptious Sunday

Showing posts with label Scrumptious Sunday. Show all posts

Sunday, November 7, 2010

Scrumptious Sunday: Apple Butter Spice Cake

12:00 AM |

Posted by Meghan

MmMmMm! Another great recipe I got from a family friend - It was too good to not share with you!

*Ingredients*

1 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chopped pecans

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

3/4 cup apple butter

1 teaspoon vanilla extract

1/2 cup whole bran cereal or wheat germ

1 cup sour cream

2 eggs, beaten

*Directions*
Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.

Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans.

Sift together the flour, baking powder, baking soda and salt.

Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.

Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.

Bake for 40 minutes.

{photo credits}

Labels: 2010, recipes, Scrumptious Sunday |

0 comments |

Sunday, October 31, 2010

Scrumptious Sunday: Sweet Cornbread

12:00 AM |

Posted by Meghan

MmMmMm - I love me some cornbread!

*Ingredients*

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

*Directions*
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.

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.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

{photo credits}

Labels: 2010, homemaking, recipes, Scrumptious Sunday, Side Items |

0 comments |

Sunday, September 26, 2010

Scrumptious Sunday: Spicy Vegetable Beef Soup

12:00 AM |

Posted by Meghan

*Ingredients*

1 lb ground chuck

1 onion, chopped

2 (28 oz) jars tomatoes, peppers, and spices pasta sauce (Newman's Own Sockaroni)

1 (10.5 oz) can condensed beef broth, undiluted

1.5. cups water

1/2 cup dry red wine

1 (14.5 oz) can garlic and olive oil petite diced tomatoes, undrained

1 (10 oz) can diced tomatoes and green chiles, undrained

1 (16 oz) package frozen mixed vegetables, thawed

1/2 teaspoon pepper

*Directions*

1. Cook beef and onion in a large skillet 7 minutes, stirring until beef crumbles and is no longer pink; drain well.

2. Combine beef mixture, pasta sauce, and remaining 7 ingredients in a 5-qt. slow cooker

3. Cover and cook on high for 6 hours or low on 12 hours. Makes 4 qt's.

Labels: 2010, homemaking, recipes, Scrumptious Sunday, Soup/Salads |

0 comments |

Sunday, September 5, 2010

Scrumptious Sunday: Slow Cooker Pot Roast

12:00 AM |

Posted by Meghan

Who doesn't love a good, tender pot roast! Its a favorite at our house!

*Ingredients*

1.5 lb roast (I get the Tender Roast from Kroger)

1 can mushroom soup

1 can (from soup can) of water

1 pkg dried onion soup mix

*Directions*

1. Spray crockpot with Pam.

2. Place roast in the crockpot.

3. Mix together the mushroom soup and 1 can water.

4. Sprinkle dry onion soup mix on top of roast.

5. Pour the soup mixture on top of roast.

6. Cover and cook on LOW for 8-9 hours or until beef is fork-tender.

{photo credits}

Labels: 2010, homemaking, Main Dish, recipes, Scrumptious Sunday

Sunday, August 8, 2010

Scrumptious Sunday: Easy Meatloaf

12:00 AM |

Posted by Meghan

**Ingredients**
1 egg lightly beaten
1 can (10.5 ounces) condensed French onion soup, undiluted
1-1/3 cups crushed butter flavored crackers (about 33 crackers)
1 pound lean ground beef
1 can (10 3/4 ounces) condensed golden mushroom soup

**Directions**
1. In a large bowl, combine the egg, onion soup and cracker crumbs. Crumble beef over mixture and mix well.
2. Shape into a loaf. Place in a greased 11X7 or 9X13 baking dish. Bake uncovered, at 350 for 30 minutes.
3. Pour mushroom soup over loaf. Bake 1 hour longer or until meat is no longer pink and meat thermometer reads 160 degrees, drain. Let stand for 10 minutes before slicing.

Yields: 4 servings

Labels: 2010, homemaking, Main Dish, recipes, Scrumptious Sunday |

0 comments |

Sunday, August 1, 2010

Scrumptious Sunday: Baked Ziti

12:00 AM |

Posted by Meghan

MmMm! This is a favorite here at our house. I got the recipe from Taste of Home.

**Ingredients**

3 cups uncooked ziti or small tube pasta
1-3/4 cups meatless spaghetti sauce, divided
1 cup (8 ounces) 4% cottage cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
1 egg, lightly beaten
2 teaspoons dried parsley flakes
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Directions
Cook pasta according to package directions. Meanwhile, in a large bowl, combine 3/4 cup spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, egg, parsley, oregano, garlic powder and pepper. Drain pasta; stir into cheese mixture.

In a greased 8-in. square baking dish, spread 1/4 cup spaghetti sauce. Top with pasta mixture, remaining sauce and mozzarella cheese.

Cover and bake at 375° for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

Labels: 2010, homemaking, Main Dish, recipes, Scrumptious Sunday |

2 comments |

Sunday, July 18, 2010

Scrumptious Sunday: Fresh Caprise Salad

12:00 AM |

Posted by Meghan

I made this salad and it was so delicious. All the ingredients (minus the Mozzerella and dressing) were from our garden, so it made it extra yummy!

*Ingredients*
1 small pkg of fresh mozzerella
lettuce (spring mix, romaine; optional)
tomatoes
balsamic vinaigrette or oil and vinegar dressing
fresh basil

*Directions*
1. Throw some lettuce on a plate (optional)
2. Cut as many pieces of fresh mozzerella as you'd like.
3. Slice as many tomatoes as you'd like.
4. Sprinkle fresh basil on top to your liking
5. Dash of oil and vinegar dressing

Labels: 2010, homemaking, recipes, Scrumptious Sunday, Soup/Salads |

1 comments |

Saturday, May 1, 2010

Scrumptious Sunday: Four Fruit Salad

12:00 AM |

Posted by Meghan

If you're like me, you love some good fruit salad. This is delish and super easy! (you can add and take out any fruit that you'd like to this and it's still yummy!)

*Ingredients*
2 cups fresh strawberries, sliced
2 cups green grapes, halved
1 small cantaloupe, cut into chunks
1 medium firm banana, sliced
1/3 cup orange juice

*Directions*
1. a large bowl, combine the fruit. Pour juice over fruit and toss to coat. Cover and refrigerate for 4 hours. Stir just before serving.

Labels: 2010, homemaking, recipes, Scrumptious Sunday, Soup/Salads |

1 comments |

Sunday, January 24, 2010

Scrumptious Sunday: Chicken Enchiladas

12:00 AM |

Posted by Meghan

Ingredients

15 boneless, skinless chicken thighs or breasts
1 (26 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (7 ounce) can diced green chile peppers
15 flour tortillas
3 1/2 cups shredded Monterey Jack cheese
black pepper to taste

Directions

Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces. (or you can use the canned chicken).
Place chicken pieces in a large bowl. Stir in soup, sour cream, and green chiles.
Spray the inside of slow cooker lightly with non-stick cooking spray.
Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese.
Cook on Low setting for 3 to 4 hours. Top with chives.

Labels: 2010, homemaking, Main Dish, recipes, Scrumptious Sunday |

1 comments |

Sunday, December 27, 2009

Scrumptious Sunday: Chicken Enchilada Soup

12:00 AM |

Posted by Meghan

1 can (15 Oz.) Black Beans, Rinsed And Drained
1 can (14.5 Oz.) Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
1-½ cup Milk
2 whole Chicken Breasts
1 cup Pepper Jack Cheese, Shredded

In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.

In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Labels: 2009, homemaking, recipes, Scrumptious Sunday, Soup/Salads |

4 comments |

Sunday, October 25, 2009

Scrumptious Sunday: Pizzadillas

5:35 PM |

Posted by Meghan

This week for lunch we're going to try Pizzadillas one day. Jackson loves to help cook and I got this recipe from nickjr.com so it should be an easy, fun, kid-friendly recipe to try.

What You'll Need:

4 Mission Sun Dried Tomato Basil Wraps

3/4 cup marinara sauce, prepared

2 cups shredded mozzerella cheese

1 cup pepperoni, thinly sliced roundes (approx. 72 slices)

What To Do:

1. Evenly spread 3 tbs. marinara on each wrap.

2. Sprinkle 1/2 cup mozzerella over marinara on each wrap

3. Layer approx. 18 slices of pepperoni over the cheese.

4. Fold each wrap in half, forming a half moon.

5. Heat a 10 inch non-stick skillet over medium heat and spray with cooking spray

6. Place 2 pizzadillas in the skillet and cook 3 minutes on each side until golden brown. Remove and reserve hot. Repeat with other 2 pizzadillas

7. Cut each pizzadilla into quarters and serve one full sliced portion per person.

Labels: 2009, homemaking, household, Main Dish, recipes, Scrumptious Sunday |

2 comments |

Sunday, October 18, 2009

Scrumptious Sunday: Loaded Potato Soup

12:00 AM |

Posted by Meghan

This was amazing. Everyone has to try this...definitely a comfort food. It also is good to freeze and save for another wintery day.

Loaded Potato Soup:

8 whole Medium Baked Potatoes
⅔ cups Flour
6 cups Low Fat Milk
2 teaspoons Onion Powder
½ teaspoons Garlic Powder
1 teaspoon Salt And Pepper (to Taste)
1-½ cup Shredded Cheddar Cheese
1 cup Sour Cream
1 cup Bacon Bits

Preparation Instructions

Peel and coarsely mash potatoes. Discard skins.

Lightly spoon the flour into a large Dutch oven. Gradually whisk in the milk until well blended. Cook over medium heat until thick and bubbly.

Add mashed potatoes, spices, salt and pepper, and cheese, stirring until the cheese is melted. Turn the heat to low. Stir in the sour cream and bacon bits. Cook until thoroughly heated, being careful not to boil!

Serve topped with more shredded cheese and chopped green onions and bacon bits, if you’d like!