Strawberry & Sesame Hand Pies

Flaky crust packed with sweet strawberry preserves and Simply Sesame.  Make up a batch for the busy school week. My son ate these every morning and then again as a snack after school!  Who doesn’t love a portable meal that is a hit with the kids?

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

I received Simply Sesame® complimentary but all opinions stated in this post are my own.
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These hand pies are so easy to make and use just a few ingredients.  And let me tell you what made these even easier….my new mixer that I got for Christmas! It’s so beautiful.  Since getting it I’ve done some serious baking.  Enough of the admiration let’s get baking.

strawberryhandpies_1f

Starting with the dough add the ingredients to a mixer.  Or you can mix this by hand as well~before I got my mixer I had no problem whipping up crust for my favorite homemade pizzas.  Check out my directions for a thicker crust on my White Chicken Pizza with Basil & Blackberry Sauce.  A thinner crust for this Pepper Steak Pizza. Or a the crust for a classic favorite, Chicago Deep Dish Pizza.  Either way, this crust turns out perfectly! I’m even using this same recipe to make a special treat soon for Mitten Movie Night.  When the dough has been mixed roll into a ball then onto some plastic wrap that has been lightly floured.  Put the dough into the refrigerate for 1 hour.

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Once chilled it’s time to roll it out and cut into circles.  See my fancy cutter!  This was enough dough for 12 pies.  Take a spoonful of the strawberry preserves and place on one side of the dough then on top of that add the Simply Sesame (*note: Simply Sesame needs to be well stirred to make sure it’s not too runny).

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Preheat the over to 375 degrees then line a pan with parchment paper.  Fold the top of the dough over then crimp the edges with a fork.  Some filling may eek out when baking that is why it’s crucial to use the parchment so you can have easy clean up.

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Bake for 20 minutes.  Before the last 10 minutes is up melt a tablespoon of butter, take the pies out then brush the tops.  Put back into the over to finish.  When done please be aware not to take a giant bite right away since the filling can be H-O-T!  And here you are….

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten #handpies #breakfast #snack
Print Recipe
Strawberry & Sesame Hand Pies
Flaky crust packed with sweet strawberry preserves and Simply Sesame. A portable meal that is a hit with the kids.
Strawberry & Sesame Hand Pies | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast
Servings
pies
Ingredients
Pie Dough
Filling
Course Breakfast
Cuisine Breakfast
Servings
pies
Ingredients
Pie Dough
Filling
Strawberry & Sesame Hand Pies | Bottom Left of the Mitten
Instructions
Pie Dough
  1. Add all the dough ingredients to a mixer. Once the dough has been mixed roll into a ball then onto some plastic wrap that has been lightly floured. Put the dough into the refrigerate for 1 hour.
Filling
  1. Once chilled it's time to roll it out and cut into circles.
  2. Take a spoonful of the strawberry preserves and place on one side of the dough. On top of that add the Simply Sesame (*note: Simply Sesame needs to be well stirred to make sure it's not too runny) .
  3. Preheat the over to 375 degrees then line a pan with parchment paper.
  4. Fold the top of the dough over then crimp the edges with a fork.
  5. Bake for 20 minutes.
  6. Before the last 10 minutes is up melt a tablespoon of butter, take the pies out then brush the tops. Put back into the over to finish.
  7. Let them cool slightly. Enjoy!
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Death By Dark Chocolate Donuts

Do you love the Halloween season?  I sure do.  I think it is hard when you live in Southwest Michigan (or Michigan in general) like I do not to be inspired by the falling leaves, spooky woods, potentially haunted cemeteries, one of the best Haunted Attractions nationwide and Apple Orchards with Corn Mazes galore! Just step outside and you will get all the festive ‘feels’ you can handle. So let’s add to the excitement with some ‘Death By Dark Chocolate Donuts’ why don’t we?  Dark chocolate in the batter.  Dark chocolate on top.  Dark chocolate everywhere!  These dark donuts are perfect for your Halloween breakfast table.

Death By Dark Chocolate Donuts from Bottom Left of the Mitten

While your here why don’t you Celebrate #Choctoberfest with us?  Tons of chocolate recipes from awesome bloggers…oh and there’s a Giveaway! Visit here for all the info.

In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds.  Melt the butter.  Add to the donut base.  Stir to combine completely.

Death By Dark Chocolate from Bottom Left of the Mitten

Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me).  Fill the donut wells about 1/2 way.  Then put these into the over for 12 minutes at 350 degrees.  Once baked take out of the oven and place on wax paper or tinfoil to cool.

Now time for the frosting!  I went through several frosting recipes but I decided that I would keep it simple and I  felt like it paid off.  Melt dark chocolate chips with milk for 40 seconds.  Stir to combine.  The only side note I would say is let the frosting cool then put into the refrigerator in a covered container. 

Death By Dark Chocolate from Bottom Left of the Mitten

Dip the top of the donuts into the delicious topping.  Set back on tinfoil to let the frosting completely cool.  And here you are…..

Death by Dark Chocolate from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

**Like my towel? Check out Sublime Stitching for the pattern.  I embroidered it and sewed onto a towel I purchased at our local Dollar Store. 


Death by Dark Chocolate from Bottom Left of the Mitten
Print Recipe
Death By Dark Chocolate Donuts
Dark chocolate on top. Dark chocolate everywhere! These dark donuts are perfect for your Halloween breakfast table.
Death By Dark Chocolate Donuts from Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast
Servings
donuts
Ingredients
Dark Chocolate Donut
Dark Chocolate Glaze
Course Breakfast
Cuisine Breakfast
Servings
donuts
Ingredients
Dark Chocolate Donut
Dark Chocolate Glaze
Death By Dark Chocolate Donuts from Bottom Left of the Mitten
Instructions
Dark Chocolate Donuts
  1. In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds. Melt the butter. Add to the donut base. Stir to combine completely.
  2. Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me). Fill the donut wells about 1/2 way. Then put these into the over for 12 minutes at 350 degrees. Once baked take out of the oven and place on wax paper or tinfoil to cool.
Dark Chocolate Glaze
  1. Now time for the frosting! I went through several frosting recipes but I decided that I would keep it simple and I felt like it paid off. Melt dark chocolate chips with milk for 40 seconds. Stir to combine.
  2. Dip the top of the donuts into the delicious topping. Set back on tinfoil to let the frosting completely cool.
  3. Let the frosting cool then put into the refrigerator in a covered container. Enjoy!
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Butterscotch Bottom Pumpkin Spice Cheesecake

Since this is the first Fall that my blog has been around I really felt like it was lacking a pumpkin recipe that I’ve been seeing all over Pinterest.  So I thought I better get on it~introducing my Butterscotch Bottom Pumpkin Spice Cheesecake!  Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans.  A quick no-bake dessert that is perfect for Fall.

Butterscotch Bottom Pumpkin Spice Cheesecake from Bottom Left of the Mitten

I’ll be honest, I’m not much a baker.  While it’s a goal I’ve set for myself over the next year I’m not quite there so when I make a dessert it has to be a quick and most likely no bake.  Since most pumpkin recipes are baked pies, cookies and cakes I had to be creative and pull from  recipes that I’ve already made and reinvent it.  Bingo! My Chocolate Bottom Strawberry Cheesecake is a no-bake dessert that can easily be updated with pumpkin flavor.

Before we get to the video, I made some candied pecans for the top of this pie.  I made these prior to the video and they are not included so quickly let me tell you how.  Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar  Add butter to the pan and begin to melt, add pecans and brown sugar.  Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize.  Take off heat and pour on a piece of wax paper on a pan.  Let cool while you make the pie.

Butterscotch Bottom Pumpkin Spice Cheesecake from Bottom Left of the Mitten

Now on to the video.  *Part way through the video the lens sadly got splattered & I didn’t realize it!  This is my 2nd video so I am kind of glad it happened so I can be a little more cautious next time!

Just a few easy steps and then in to the refrigerator to set.  And here you are…….

Butterscotch Bottom Pumpkin Spice Cheesecake from Bottom Left of the Mitten

 From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

**Music ‘A Hoot’ by Partners in Rhyme

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Introducing my Butterscotch Bottom Pumpkin Spice Cheesecake! Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans. A quick no-bake dessert that is perfect for Fall from Bottom Left of the Mitten
Print Recipe
Butterscotch Bottom Pumpkin Spice Cheesecake
A quick no-bake dessert that is perfect for Fall. Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans.
Butterscotch Bottom Pumpkin Spice Cheesecake from Bottom Left of the Mitten
Course Dessert
Cuisine Cake
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
Course Dessert
Cuisine Cake
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
Butterscotch Bottom Pumpkin Spice Cheesecake from Bottom Left of the Mitten
Instructions
Candied Pecans
  1. Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar Add butter to the pan and begin to melt, add pecans and brown sugar. Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize. Take off heat and pour on a piece of wax paper on a pan. Let cool while you make the pie.
Graham Cracker Crust
  1. Crush crackers in a ziploc bag. Add sugar. Pour in greased pie pan. Add melted butter. Mix and form as crust in pie pan.
Butterscotch Bottom
  1. Add butterscotch chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Stir until well combined. Pour onto the top of prepared crust.
Pumpkin Spice Cheesecake
  1. In a bowl combine jello, milk, pumpkin, pumpkin pie spice and vanilla. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.
Topping
  1. Top with candied pecans and 1/4 cup butterscotch chips.
  2. Refrigerate for 2-6 hours.
  3. Cut into 8 pieces. Enjoy!
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Chocolate Bottom Strawberry Cheesecake

Jello-O No Bake Cheesecake Dessert comes with everything you need to start.  The box includes a creamy cheesecake mix, a buttery and crunchy graham cracker crust and the sweet strawberry topping.  All you have to do is add the chocolate! Makes for a perfect & quick Chocolate Bottom Strawberry Cheesecake.

Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten

You can find this dessert at many of the picnics that we attend during the summer.  I like taking it because not only is it delicious but it gets rave review.  Call me an attention seeker but I love it when people enjoy what I bring to the table.  And this is one that get enjoyed a lot!

When I get asked for the recipe and I tell them how easy it is I’m always surprised at how many people have never even heard of this stuff.  I mean I remember my mom bringing this home for the first time when I was a teenager and how excited she was to try it.  At the time I think that it was just the basic, plain cheesecake but now they have 8 different types.  Check them out!  Like I usually say, ‘It’s with the Jell-O just usually on the very top shelf at the store.’

This recipe is adapted from the back of a box that was for Jell-O No Bake cheesecake bites.  I liked the idea but didn’t want to take the extra steps to make individual portions so I expanded on the idea and I’ve been making it ever since.  Check out the whole process in the video here—>

See how easy that was?  And here you are…….

Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

**Music ‘A Hoot’ by Partners in Rhyme

Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten
Print Recipe
Chocolate Bottom Strawberry Cheesecake
Jello-O No Bake Cheesecake Dessert comes with everything you need to start. The box includes cheesecake mix, the graham cracker crust and the strawberry topping. All you have to do is add the chocolate!
Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten
Instructions
  1. Prepare graham cracker crust according to package directions. Adding crumbs from box, 2 Tbs sugar and melted butter. Mix and form as crust in pie pan.
  2. Add chocolate chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Take chocolate and stir until well combined. Pour onto the top of prepared crust.
  3. Add pudding mix and remaining 1-1/2 cup cold milk. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.
  4. Refrigerate for 2-6 hours.
  5. When ready to serve top with strawberry topping.
  6. Cut into 8 pieces. Enjoy!
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Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce #SundaySupper

Sliders have been a huge hit in my house since I started making them about a year ago.  In the summer they pair well with chips and other cold side dishes. In the winter they are perfect for dipping into soups.  They are also big on flavor when you hit the right combination.  I think I have a winner for you today for Sunday Supper, Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce.

Turkey Back Slider from Bottom Left of the Mitten

Sure you can make these sliders just plain or maybe add some boring mayonnaise on it but why would you when you can add some ‘Isn’t That Special’ Sauce?  While this is similar to the pickle & vinegar based sauce we all know and love I really wanted to set mine apart with a unique name.  So I am paying homage to a show that I have loved since my early teen’s, Saturday Night Live.

You know that question, “Who are the 3 people you would invite to dinner?”  I could easily answer that and everyone at the table would be a former cast member of SNL.  I am a super Tina Fey Fan Girl.  Will Ferrell in my eyes is the hottest guy in Hollywood.  And Steve Martin is a genius. Who would you invite to dinner?

Alright, enough chit chat.  Let’s get cooking!.  Gather your ingredients….

Turkey & Bacon Sliders from Bottom Left of the Mitten

Cook your bacon according to package direction.  I just make mine right on my stove top but my friend swears by baking it in the oven.  Drain the bacon then set up a slider assembly.  Grease the bottom of a baking dish.  Add buns, turkey, bacon and cheese.  Top off with the bun.  In a microwave safe mug add 2 Tbs. butter and 1/2 tsp. garlic powder.  Melt butter in microwave.  Pour on top of the sliders.  Put sliders into a preheated 375 degree over for 15 minutes.

Turkey & Bacon Sliders from Bottom Left of the Mitten

For the sauce.  Mix all the ingredients together in a bowl.  Done!  Pour over the sliders when they are served. Add tomatoes if you wish. And here you are…..

Turkey & Bacon Sliders with 'Isn't that special' sauce from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

As always I would like to thank our host for this Sunday Supper, Erica from The Crumby Cupcake.  She is actually the one that introduced me to this wonderful group.  So thank you Erica! Now go ahead and try these other 40+ bacon recipes:

Bacon in Appetizers

Bacon for Breakfast

Bacon for Dessert

Bacon for Dinner

Bacon in Beverages

Bacon for Lunch

Bacon as a Side Dish

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Easy to put together Turkey & Bacon sliders with a special creamy sauce. Have this on the table quickly for a delicious weeknight meal. Bottom Left of the Mitten
Print Recipe
Turkey & Bacon Sliders with 'Isn't That Special' Sauce
Easy to put together Turkey & Bacon sliders with a special creamy sauce. Have this on the table quickly for a delicious weeknight meal.
Turkey Back Slider from Bottom Left of the Mitten
Course Main Dish
Cuisine Sliders
Servings
sandwiches
Ingredients
Turkey & Bacon Sliders
'Isn't That Special' Sauce
Course Main Dish
Cuisine Sliders
Servings
sandwiches
Ingredients
Turkey & Bacon Sliders
'Isn't That Special' Sauce
Turkey Back Slider from Bottom Left of the Mitten
Instructions
Turkey & Bacon Sliders
  1. Cook your bacon according to package direction. Drain the bacon then set up a slider assembly.
  2. Grease the bottom of a baking dish. Add buns, turkey, bacon and cheese. Top off with the bun.
  3. In a microwave safe mug add 2 Tbs. butter and 1/2 tsp. garlic powder. Melt butter in microwave. Pour on top of the sliders.
  4. Put sliders into a preheated 375 degree over for 15 minutes
'Isn't That Special' Sauce
  1. Mix all the ingredients together in a bowl. Pour over sliders when serving.
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Corn Pudding #SundaySupper

Living in a rural Michigan you can’t drive very far without passing a corn field.  In the summer these fields produce sweet, amazing food.  In the fall the stalks make for a perfect corn maze that we chase our kids through while drinking apple cider.  Today for Sunday Supper I’m sharing my Corn Pudding.  Easy to make and the perfect compliment to your dinner plans any time of year.

Corn Pudding from Bottom Left of the Mitten

Just a few items and you are on your way to corn perfection.  So gather your ingredients….

Corn Pudding from Bottom Left of the Mitten

First, shuck your corn.  I have to admit that I am not sure what the ‘perfect’ way to do this since I almost always end up picking the silk out for way longer than I have to.  But I’m excited tonight at 7PM EST you can join us on Twitter for our #SundaySupper chat.  I have a feeling that some of the best cooks I know will spill their secrets on how they do it.  Follow the #SundaySupper hashtag to join in the fun.  Once your corn is naked, add some water to a large pot and boil for around 15 minutes.

Corn Pudding from Bottom Left of the Mitten

After your corn has cooked set aside to cool.  Trust me you do not want to handle hot corn!  Once it has cooled take a knife and remove the kernels from the ear.  The next part is so easy.  Add your dry ingredients to a bowl.  Add your wet ingredients, cheese and corn.  Mix.

Corn Pudding from Bottom Left of the Mitten

Transfer to a greased baking dish.  I use a nice small one with a lid to cover it if there’s leftovers.  Bake at 375 degrees for 18 minutes.  And here you are…..

Corn Pudding from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you so much to this Sunday Supper host Ellen Folkman from Family Around the Table.  Now that Michigan Sweet Corn is at it’s peak here are 35+ more recipes to try.

Appetizer

Breakfast

Salad

Main Dish

Side Dish

Dessert

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Dig into this delicious side dish perfect for a summer BBQ. Slightly sweet and bursting with corn straight from the stalk. Corn Pudding from Bottom Left of the Mitten
Print Recipe
Corn Pudding #SundaySupper
Dig into this delicious Corn Pudding. A side dish perfect for a summer BBQ. Slightly sweet and bursting with corn straight from the stalk.
Corn Pudding from Bottom Left of the Mitten
Course Side Dish
Cuisine Kinda Veggie
Prep Time 5 minutes
Cook Time 35 minutes
Servings
pieces
Ingredients
Course Side Dish
Cuisine Kinda Veggie
Prep Time 5 minutes
Cook Time 35 minutes
Servings
pieces
Ingredients
Corn Pudding from Bottom Left of the Mitten
Instructions
  1. First, shuck your corn. Once your corn is naked, add some water to a large pot and boil for around 15 minutes.
  2. After your corn has cooked set aside to cool.
  3. Once it has cooled take a knife and remove the kernels from the ear.
  4. To a bowl add dry ingredients. Then add the wet ingredients, cheese and corn. Mix.
  5. Transfer to a greased baking dish.
  6. Bake at 375 degrees for 18 minutes. Enjoy!
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Piña Colada Upside Down Cake #SundaySupper

Looking for a luscious dessert that tastes as good as it smells while baking?  With this Piña Colada Upside Down Cake you will feel like you have been transported to a tropical local.  Flip flops not required to enjoy.

Pina Colada Upside Down Cake from Bottom Left of the Mitten

This cake uses regular boxed cake mix but then it is given an ‘island vibe’ by using Coconut Crème Jell-O Pudding mix and pineapple juice instead of oil.  So now on to the recipe.

Piña Colada Upside Down Cake | Bottom Left of the Mitten

I greased a square & circle 8″x8″ pan to make 2 cakes.  I wanted to send over the second one to my in-laws as a ‘Thank you’ for all the help they did on our new back deck.  Feel free to make this in one pan only using baking directions according to the type of boxed cake mix you use.

In the bottom of your greased pan pour the 1/2 cup of melted butter, dividing into each pan if your making 2 cakes.  Then add your brown sugar again dividing if making 2 cakes.  Place your cherries on top of the butter & brown sugar mix.

Pina Colada Upside Down Cake from Bottom Left of the Mitten

Drain your pineapple into another bowl so that you can make sure you reserve the liquid to use for the cake mix.  Now add the pineapple to the pans.  Then your shredded coconut.

Now it’s time for the cake mix.  Which is simple as adding your cake mix, Jell-O pudding, eggs, milk and reserved pineapple juice.  Mix with electric mixer until well combined, 3-5 minutes or so.  Pour batter over the top of your delicious pineapple & coconut.

Pina Colada Upside Down Cake from Bottom Left of the Mitten

Bake for 34 minutes at 350 degree or according to the directions on your cake mix for the type of dish you are using. Once cake has cooled slightly place a plate inverted on top of pan. Flip plate over. When pan is removed you should now have the pineapple & coconut mixture facing up. And here you are…..

Pina Colada Upside Down Cake from Bottom Left of the Mitten #SundaySupper

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

I’ve really enjoyed my first Sunday Supper.  Thank you Constance of Cosmopolitan Cornbread for hosting.  Check out all the other delicious ways to use Coconut on today’s Sunday Supper:

Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupperHashtag and remember remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Print Recipe
Piña Colada Upside Down Cake
The smell of this Piña Colada Upside Down Cake baking will make your feel like you've been transported to the tropics. Flip flops not required to enjoy.
Instructions
  1. In the bottom of your greased pan pour the 1/2 cup of melted butter, dividing into each pan if your making 2 cakes. Then add your brown sugar again dividing if making 2 cakes. Place your cherries on top of the butter & brown sugar mix.
  2. Drain your pineapple into another bowl so that you can make sure you reserve the liquid to use for the cake mix. Now add the pineapple to the pans. Then your shredded coconut.
  3. In a bowl add cake mix, Jell-O pudding, eggs, milk and reserved pineapple juice. Mix with electric mixer until well combined, 3-5 minutes or so. Pour batter over the top of your pineapple & coconut.
  4. Bake for 34 minutes at 350 degree or according to the directions on your cake mix for the type of dish you are using.
  5. Once cake has cooled slightly place a plate inverted on top of pan. Flip plate over. When pan is removed you should now have the pineapple & coconut mixture facing up.
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Cherry Limeade Pretzel Pie

Did you know that Tuesday was National Pretzel Day ? When I saw this I knew that I had to make & share one of my favorite desserts. It has a sweet citrusy center and a crisp, salty crust made of…you guessed it ~ Pretzels!  It’s Cherry Limeade Pretzel Pie.

This is actually a take on a recipe that my Mother-In-Law makes. When I asked where she got it from she said a friend who she worked with made it. So where the original recipe comes from I can’t quit say but it’s delicious and I’m sure a classic in many households by now. I will never forget her making this for me and bringing it over right after we brought our now 9 yr. old home from the hospital. It was just the pick me up I needed to get through the long nights with a newborn.

My Mother-In-Law calls it ‘Margarita Pie’. Here is her hand written recipe card if you prefer to stick to her original version.

Pretzel Pie

For me I changed up the recipe to what it finally became which is Cherry Limeade Pretzel Pie. When she came over with the recipe she brought me a can of sweetened condensed milk so I was literally had everything for this pie BUT the orange juice. I looked in my refrigerator and I had Cherry Limeade so it only made sense to make a few minor changes and Viola! This new version of the ‘Margarita Pie’ that I know and love was created and it was just as good as the original.

So on to the recipe. Gather your ingredients.

Cherry Limeade Pretzel Pie

First, crush up some pretzels. I took about 1/2 a bag of my 2 yr. olds beloved Meijer Alphabet pretzels (Shhhh, don’t tell him!) and rolled them with a rolling pin to crush them. Roll to desired consistency. I like big pieces but you may prefer them as a finer texture.

Cherry Limeade Pretzel Pie

Melt 1/2 cup butter while crushing the pretzels. When done add them to your greased pie plate with 1/4 cup sugar.

Pretzel Crust

Mix it all together and form the crust on the bottom and around the sides of the pie plate.

Pretzel Crust

In separate bowl you are going to combine everything BUT your whipped topping. Once combined you will then fold in your whipped topping.

Spoon it into your crust.

Cherry Limeade Pretzel Pie

Refrigerate until chilled which takes a good 4-6 hours.  A perfect no-bake treat for any occasion. And here you are….

Cherry Limeade Pretzel Pie

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Print Recipe
Cherry Limeade Pretzel Pie
Course Dessert
Cuisine Pie
Servings
servings
Ingredients
Pretzel Crust
Cherry Limeade Filling
Course Dessert
Cuisine Pie
Servings
servings
Ingredients
Pretzel Crust
Cherry Limeade Filling
Instructions
Pretzel Crust
  1. Crush pretzels to make 1 1/4 cup crushed pretzels.
  2. Melt 1/2 cup butter while crushing the pretzels.
  3. Add 1/4 cup sugar to greased pie plate. Add crushed pretzels and meted butter to plate with sugar.
  4. Mix it all together and form the crust on the bottom and around the sides of the pie plate.
Cherry Limeade Filling
  1. In separate bowl you are going to combine everything BUT your whipped topping. Stir to combine.
  2. Once combined you will then fold in your whipped topping.
  3. Spoon combined filling into pretzel pie crust.
  4. Refrigerate until chilled for 4-6 hours.
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