Wing Sauce Sliders

I’ll be upfront right now. And this may make me unpopular but for a long time I couldn’t even smell Buffalo Wing Sauce. In fact it’s been over a decade that even looking at the sauce would give me chills. Flash back 2003….my husband had just won Virginia’s Strongest Man. We actually had friends in the area so we went out and celebrated afterwards at a local wing place. Well, let’s just say that I ‘Celebrated’ a little too much **insert you shaking your head here because most of us have ‘been there’**.

Wing Sauce Sliders | Bottom Left of the Mitten

So, there’s that. But I can FINALLY say that after my pregnancy with my youngest my taste buds must have been awakened because I craved spicy stuff constantly and have been on the Wing Sauce bandwagon ever since. I’m like ‘Let’s put it on everything!’ Just like I do with these Wing Sauce Sliders.

Wing Sauce Sliders | Bottom Left of the Mitten
Not only have my tastes changed over the years but my entertainment habits have too.  Now instead of going out and getting crazy I much prefer staying at home and spending Mitten Movie Nights  making a great meal and pairing it with some great beer while watching some great entertainment.  Ok, now on to the food!

First you will prepare your chicken. Cut the pieces down to size for as many sliders as you are expecting to prepare. After cutting them into as many pieces as you have buns (I had 12) pound them out with a mallet to thin them out. This helps to tenderize them and you don’t have to cook them as long so they turn out a little juicer.

Wing Sauce Sliders | Bottom Left of the Mitten
Add vegetable oil to the pan. I usually use about 1/2 cup. Bring oil to a temperature that will ‘fry’ the chicken breasts. You can test by adding a little of the dredging mixture and see if it sizzles. While that is heating up put 1/2 cup flour onto a plate. Dredge the chicken so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is add chicken to pan.  Cook first side around 6-8 minutes–DO NOT TOUCH IT once it’s in the oil. I’m telling you, you want the crunchy part of this chicken to stay intact because it’s delicious and you will ruin it if you mess with it. Ok, rant over :’) Flip over (again, only 1 time) and cook another 6-8 minutes. Remove from pan and let drain on paper towel.

While your chicken is cooking make up the sauces to go with these. First off let’s start with the Garlic Parmesan Sauce.  Mix all the ingredients together in a covered bowl. Once the chicken is cooked take the amount of you want to have the Garlic Parmesan sauce on it and add to bowl with the combined sauce. Cover & shake. Go ahead and get your arm workout for the day.

WingSauceSliders_1f

For the Buffalo Wing sliders just take some Frank’s Red Hot Buffalo Wing Sauce and add it to a covered bowl. Just like with the Garlic Parmesan sauce shake the daylights out of it until the sauce covers all parts of the chicken.

Wing Sauce Sliders | Bottom Left of the Mitten

The topper for these sliders is a Blue Cheese Sauce that is a perfect combination with the bite of the cheese, creaminess and then the crunch of the celery.  The perfect topping!

Wing Sauce Sliders | Bottom Left of the Mitten

Put chicken onto your slider buns. Viola!  Take your sauce & slather it all over the top of your sliders. Add tomato and lettuce so you get your veggies. And here you are……

Wing Sauce Sliders | 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.

Originally published May, 2016. Updated photos & recipe.

Garlic Parmesan Sauce adapted from Raining Hot Coupons

Blue Cheese Dressing adapted from Domestic Superhero

 

Wing Sauce Sliders | Bottom Left of the Mitten #buffalosauce #sliders #chickensandwich
Print Recipe
Wing Sauce Sliders
Crunchy chicken on soft slider buns slathered in Wing Sauce then topped with Blue Cheese & Celery Sauce.
Wing Sauce Sliders | Bottom Left of the Mitten
Course Main Dish
Cuisine Sliders
Servings
sliders
Ingredients
Chicken for Wing Sauce Sliders
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
Course Main Dish
Cuisine Sliders
Servings
sliders
Ingredients
Chicken for Wing Sauce Sliders
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
Wing Sauce Sliders | Bottom Left of the Mitten
Instructions
Chicken for Wing Sauce Sliders
  1. Add vegetable oil to the pan. Bring oil to a temperature that will 'fry' the chicken breasts.
  2. Dredge the chicken in flour so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is add chicken to pan.
  3. Cook 6-8 minutes each side. Only turning once.
  4. Remove from pan and let drain on paper towel.
Garlic Parmesan Sauce
  1. Mix all ingredients together in a covered bowl.
  2. Add cooked chicken to covered bowl. Cover & shake.
Buffalo Wing Sauce
  1. Add sauce and cooked chicken to covered bowl. Cover & shake.
Blue Cheese & Celery Sauce
  1. Chop your celery and mix with all other ingredients together.
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Neapolitan Poke Cake

Ah February! I am so happy to see you.  While this tends to be one of the colder months of the Winter in Michigan we are now starting to see that it’s creeping closer and closer to Spring.  It’s lighter out in the morning and we are making it to nearly 6pm before it gets dark.  We made it over the holiday hump and are still motivated with all the New Year resolutions we made.  Punxsutawney Phil says 6 more weeks of Winter but February brings a little holiday that can easily leave you feeling warm in the heart & soul even if it’s cold outside, “Valentine’s Day”.  For my sweethearts I made this Neapolitan Poke Cake.  Layers of strawberry, chocolate and vanilla make this simple dessert into a special treat for the ones I love.

Neapolitan Poke Cake | Bottom Left of the Mitten

Aren’t simple desserts the best?  Not only are they easy to make but I am still in the learning phases of becoming the baker I one day hope to be!  Until then I will stick with no-bake cheesecakes, simple upside down cakes and poke cakes.  Easy and delicious.

When I make cakes I always go straight to the box but then I divert from the directions by substituting the water for milk and that is what I did here by following the directions but adding whole milk instead.  So all you have to do it beat cake mix ingredients in a bowl at medium speed until well combines.  Grease a 13×9 pan and add cake mix.  Bake at 350 degrees for 25 minutes.  Take cake out and let cool.

Once the cake has cooled down a bit make the pudding.  With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes.  Now it’s time to ‘poke’ it.  Take a straw and insert to make holes all over the cake.  Pour the pudding on top of the cake then take spatula to push the pudding so that it goes into all the ‘pokes’ and spread evenly all over the top.

Neapolitan Poke Cake | Bottom Left of the Mitten

Refrigerate to let the pudding set for around 2-3 hours.  Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake.  Top with chopped strawberries and chocolate syrup.  Place several pecks on the cheek for good measure when serving.  And here you are…..

Neapolitan Poke Cake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Valentine’s Day!

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

Valentine's Day Books

Neapolitan Poke Cake | Bottom Left of the Mitten #cake #pokecake #ValentinesDay
Print Recipe
Neapolitan Poke Cake
Strawberry cake 'poked' and filled with chocolate pudding then topped with vanilla whipped cream, strawberries and chocolate sauce. An easy dessert for the sweethearts in your life.
Neapolitan Poke Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
Neapolitan Poke Cake | Bottom Left of the Mitten
Instructions
Strawberry Cake
  1. Beat cake mix ingredients in a bowl at medium speed until well combines.
  2. Grease a 13x9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
  3. Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
Chocolate Pudding
  1. With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
  2. Refrigerate to let the pudding set for around 2-3 hours.
Vanilla Whipped Cream Frosting
  1. Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Enjoy!
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Loaded Cheese Fries

It has been a long week for a Michigander!  We’ve had 3, yes I said 3, snow days this week.   So to reminisce on the days of Summer for this Mitten Movie Night we fired up the smoker, a thing we do often when it’s warmer, to slow cook a bottom round roast.  It was the perfect addition to put on top of some Loaded Cheese Fries!

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten
For the beer we’re enjoying some Devil Dancer from Founders.  The movie, Lights Out.  I had wanted to see this in the theaters so bad because I LOVE scary movies but alas we just didn’t have time to go.  This is precisely why I love Mitten Movie Night because it gives me a chance to make great meals like a Pepper Steak Pizza or even special treats for the kids like these Peanut Butter Candy Bar Blossoms and catch up on a movie we’ve been waiting to see. Thank you Netflix! So now on to the recipe.

A key that I’ve found to smoking meat is ‘prior preparation’.  The night before take the meat and put it into a great brine and make sure to give it at least 8 hours in the refrigerator.  We use a brine of Coca-Cola, garlic & onion powders, kosher salt, molasses and apple cider vinegar.  Before putting the meat into the smoker pat it dry then generously cover with a dry rub like this Bayou Black from Legion of Spice.  I also used their Jerk seasoning to make these amazing Jerk Chicken Sandwiches which has been my most popular recipe on the blog to date.  Follow your smokers user directions for cooking time but it generally is 1 Hour per 1 Pound of meat.  This roast took an 2-1/2 hours.  Turn off heat.  Take out the roast and cover with tinfoil and return to smoker to rest for 20 minutes.

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten

About a half hour before the meat is done prepare the bagged fries according to package directions.  I grabbed a bag of Alexia Organics Fries from the grocery store.  Now let me tell you-I’ve used other types of frozen fries before and never liked the way they came out.  Usually soggy and never crispy.  These however were phenomenal and not to mention easier than making my own.  For the toppings chop up some tomatoes and jalapenos. Sautee an onion in some butter.  Get some parsley for added flair.  Whip up a quick cheese sauce by creating a roux with butter and milk then add cheese.

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten

The smoked roast came out perfect.  Juicy and moist with a slight crust on it from the rub.  It came out medium/rare with the cooking method I mentioned above but as always with meat cook to your preference and follow food safety guidelines.  Now time to assemble!

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten

Start with a french fry base, add sweet onions, tomatoes and jalapenos, the meat that has been cut into strips then finally smother in cheese sauce.  Garnish with parsley and here you are…..

Loaded Cheese Fries with Smoked Bottom Round Roast | 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.

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten #loadedfries #smokedmeat

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Loaded Cheese Fries
Crisp french fries loaded with all the goodies like tomatoes, jalapenos, smoked beef and a smooth and creamy cheese sauce. Perfect for sharing...if you want!
Loaded Cheese Fries| Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Brine/Rub
Cheese Sauce
French Fries & Topping
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Brine/Rub
Cheese Sauce
French Fries & Topping
Loaded Cheese Fries| Bottom Left of the Mitten
Instructions
Brine/Rub
  1. On the stove top heat up all the ingredients in a small pan. Let come to a boil then remove from heat and allow to cool.
  2. Once cooled put in a baking dish with the meat. Cover and refrigerate for at least 8 hours.
  3. Before putting the meat into the smoker pat it dry then generously cover with a dry rub. Follow your smokers user directions for cooking time but it generally is 1 Hour per 1 Pound of meat. This roast took an 2-1/2 hours. Turn off the smoker. Take out and cover with tinfoil and return to smoker to rest another 20 minutes.
Cheese Sauce
  1. Melt butter in a small pan. Gradually add flour. Then gradually add milk. Once it's all combined add cheese to mixture. Stir until melted. Use to top the french fries.
French Fries & Topping
  1. Prepare bagged fries to package directions.
  2. For the toppings chop up some tomatoes and jalapenos. Sautee an onion in some butter.
  3. Assemble by starting with a french fry base, add sweet onions, tomatoes and jalapenos, the meat that has been cut into strips then finally smother in cheese sauce. Garnish with parsley. Enjoy!
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Peppermint Mocha Poke Cake

The holidays are so much fun around here.  Not only do we have Christmas coming but it’s also a time for several birthdays in our family.  Just a few days before Christmas we celebrate my Mother -In-Law’s.  After spending the week with her recently I found out she has a peppermint mocha obsession so I decided to bake her something I know she will love, Peppermint Mocha Poke Cake.

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

While we were in Disney World during the week of Thanksgiving I found out that my MIL has a ‘Starbucks’ Sixth Sense.  It was like she could sniff one out from 300 feet away.  She would say “I’ll be right back!” then return with a steaming cup of Starbucks Peppermint Mocha with delight in her eyes.  I think it was her favorite thing to do next to eating at Be Our Guest.  I hope she enjoys this cake as much as she enjoyed that Starbucks!

Feel free to cook the white cake mix per package directions.  For me, that is usually just a ‘guide’.  Most boxed cake mixes call for water which I will substitute with milk.  Or for my Piña Colada Upside Down Cake I added pineapple juice.  Mix it up! And this trick works for most baked goods.  Take my Chocolate Cherry Cafe Brownies for example, I used coffee instead of milk or water.  Turned out great!

For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs.  Mix then add the batter to a 13″ x 9″ greased pan then put into a preheated 350 degree oven.  Bake for 34-38 minutes.  Take out to cool for 10-15 minutes.  Once the cake has cooled down a bit now it’s time to ‘poke’ it.  Take a straw and insert to make holes all over the cake.  Once it’s been sufficiently poked now it’s time to prepare the pudding.

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes.   Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.  Now lick the bowl, you know you want to!  Refrigerator to let the pudding set for around 2-3 hours.

Just before serving frost with the whipped cream.  Chop up the peppermint bark and sprinkle over the top.  So festive!  And here you are….

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

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

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

Gymboree Sale On Now!

Peppermint Mocha Poke Cake | Bottom Left of the Mitten #christmas #peppermintmocha
Print Recipe
Peppermint Mocha Poke Cake
Fluffy white cake 'poked' so Peppermint Mocha pudding fill every part. Top with whipped cream and chopped peppermint bark. A simple cake for the holiday!
Peppermint Mocha Poke Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
Peppermint Mocha Poke Cake | Bottom Left of the Mitten
Instructions
White Cake
  1. For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13" x 9" greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes.
  2. Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
Peppermint Mocha Pudding
  1. With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
  2. Refrigerator to let the pudding set for around 2-3 hours.
Topping
  1. Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top.
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Caramel Bottom Eggnog Cheesecake #SundaySupper

We are expecting our first substantial snow fall here today in Southwestern Michigan.  How exciting!  I feel like the holiday can finally get under way.  I’ve strung the lights up outside, put up the tree, hit the Amazon Cyber Monday deals.  We are way ahead of schedule this year and only have a few presents left to get so that means in not too long I have to do one task that I don’t particular like about Christmas-wrapping presents.  I’ll be honest, I suck at it! However one tradition that I have kind of makes it easy to get through, I enjoy a big glass of eggnog while doing it.  That creamy concoction mixed with a little spiced rum….yummy!  Makes the fact that I cannot make even a shirt box look presentable a little less stinging. But I’ve never had ‘nog any other way….so I decided to try something different.

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

In order to let everyone this holiday season enjoy eggnog I decided to use it in a method that is quickly becoming one of my favorite ways to cook ~ no bake cheesecake.  A no bake cheesecake can be changed up to suite the needs of any occasion.  Have a picnic? Make my Chocolate Bottom Strawberry Cheesecake.  Need a quick dessert for a football cookout?  Whip up a Butterscotch Bottom Pumpkin Spice Cheesecake.  Easy, fast, versatile and more importantly~delicious!  This Caramel Bottom Eggnog Cheesecake with Ginger Snap Crust is a winner for the holidays.  And did you see that I said ‘easy’?  Check out the video showing how quickly it comes together.

Dessert is made.  So now you can get back to wrapping all those presents.  I hope you are better at it than I am! And here you are……Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

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

Thank you Christie from A Kitchen Hoor’s Adventure for hosting this holiday recipe roundup for everyone who loves eggnog!  Get 20+ more recipes here…..

Baked Goods

Beverages

Breakfast and Breakfast Pastries

Desserts

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.

*Music ‘A Hoot’ by Partners in Rhyme

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten #christmas #eggnog

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Caramel Bottom Eggnog Cheesecake
Creamy caramel and eggnog cheesecake filling covers a crunchy ginger snap cookie crust. Drizzle with more caramel and top with candied walnuts for a perfect no bake holiday treat.
Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten
Instructions
  1. For the candied walnuts cook butter, brown sugar and walnuts for 1-2 minutes on stove top medium/high heat. Set to the side to cool.
  2. Crush cookies then add to a greased pie pan. Mix with sugar and butter. Press down to form to pan.
  3. Melt larger bowl of caramels with 2 Tbs milk for around 35-45 seconds. Pour into crust.
  4. Mix Jell-o, eggnog, vanilla, cinnamon and nutmeg together with electric mixer until combined. Pour over caramel and ginger snap crust.
  5. Melt the reserved caramels and milk for 25-35 seconds in microwave. Drizzle over the top of the pie. Add candied walnuts.
  6. Refrigerate for 4-6 hours. Cut into 8 pieces. 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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Cream of Chicken Bake

Creamed soups are a hit this time of year.  From green bean casserole at Thanksgiving using Cream of Mushroom or turning it into the perfect weeknight comfort food with my Cream of Chicken Bake. Tender chicken and black forest ham is covered and baked in a delicious sauce that is perfect for drizzling over buttery mashed potatoes.

creamofchickenbake_5

The cooler weather is finally here so that means I can start using my stove again.  During the summer months I really give my slow cooker and rice cooker a work out.  So I don’t  heat up the house we also live on a steady stream of sandwiches, chips and cold sides.  Once the air turns cool I am so ready for some serious comfort food and this Cream of Chicken Bake is one of my favorites.  Gather your ingredients…..

Cream of Chicken Bake from Bottom Left of the Mitten

First take the butter and onions and sautee them.  Once cooked put them right back onto the plate with the ham.  While cooking the onion combine the flour, garlic powder and oregano to a plate.  Split 3 chicken breasts so that they are now between 6-7 pieces.

To the same pan that the onion was cooked melt 2 Tbs. coconut oil.  Dredge chicken in flour mixture then add to pan.  Turning to brown each side.  You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only.  Add the chicken to a greased dish.

Next it’s time to make the sauce to pour over the chicken.  In a bowl put the cream of chicken, milk and Dijon mustard.  Stir to combine completely.

Cream of Chicken Bake from Bottom Left of the Mitten

On top of the browned chicken in the prepared dish cover with onions and slices of ham.  Pour all the sauce over the top.  DO NOT add cheese a this time.  Cover with tin foil and cook in a preheated 375 degree oven for 30 minutes.

Cream of Chicken Bake from Bottom Left of the Mitten

After the dish has cooked from 30 minutes take it out of the oven and add the cheese.  Leave the foil off and put back into the oven for an additional 15 minutes.  Whip of some potatoes to pour the gravy on top of.  And here you are…..

Cream of Chicken Bake 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.

Gymboree Sale On Now!

Cream of Chicken Bake from Bottom Left of the Mitten
Print Recipe
Cream of Chicken Bake
Tender chicken and black forest ham is covered and baked in a delicious sauce that is perfect for drizzling over buttery mashed potatoes.
Course Main Dish
Cuisine Dessert
Servings
servings
Ingredients
Course Main Dish
Cuisine Dessert
Servings
servings
Ingredients
Instructions
  1. First take the butter and onions and sautee them. Once cooked put them right back onto the plate with the ham.
  2. While cooking the onion combine the flour, garlic powder and oregano to a plate. Split 3 chicken breasts so that they are now between 6-7 pieces.
  3. To the same pan that the onion was cooked melt 2 Tbs. coconut oil. Dredge chicken in flour mixture then add to pan. Turning to brown each side. You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only. Add the chicken to a greased dish.
  4. For the sauce in a bowl put the cream of chicken, milk and Dijon mustard. Stir to combine completely.
  5. On top of the browned chicken in the prepared dish cover with onions and slices of ham. Pour all the sauce over the top. DO NOT add cheese a this time.
  6. Cover with tin foil and cook in a preheated 375 degree oven for 30 minutes.
  7. After the dish has cooked from 30 minutes take it out of the oven and add the cheese. Leave the foil off and put back into the oven for an additional 15 minutes.
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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.
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
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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Bacon Shells & Cheese

Ah…finally Friday!  After last weeks long weekend and the kids finally going back to school, I am ready for this Mitten Movie Night.  If your like me then put your feet up and dig into this delicious and creamy Bacon Shells & Cheese.

Bacon Shells & Cheese from Bottom Left of the Mitten

This week I made a pasta that comes together quickly.  As always, enjoying with some amazing craft beer,  Lagunitas, which is one of my husband’s favorites.  Still not 100% percent set on what we’re watching but it may be Bad Grandpa.  It came in our Netflix disc queue but I don’t know if I’m sold on it.  What are your thoughts?

When I pulled out the bowl that I usually place my pasta in I realized that it has held up very well.  It was a gift from my cousin for my wedding.  That means this month it is 13 years old!  It’s so beautiful and gives any pasta I put into it a beautiful presentation. So enough reminiscing let’s get into.  Gather your ingredients…..

Bacon Shells & Cheese from Bottom Left of the Mitten

When I say that this pasta comes together quickly, I’m not exaggerating.  Start your pasta to boil and your diced bacon to cook according to package directions, they take approximately the same amount of time.

While they are both cooking chop your vegetables.

Bacon Shells & Cheese from Bottom Left of the Mitten

Once your pasta has cooked drain and set aside.  When bacon is cooked remove from the pan and reserve 1 tsp. of the bacon grease.  Not too much but enough to keep the flavor.  In the same pan melt 1 Tbs. butter in the bottom then add onions and zucchini.  Soften for around 3 minutes.  Add tomatoes.  Sautee quickly.  Over the top of the vegetables sprinkle the flour and stir.  Pour in milk.  Bring to a simmer and add Parmesan cheese, Italian cheese, garlic powder and pepper.  Let thicken, which should take about 2-3 minutes.  Put your pasta and bacon back into the pan.  Transfer to beautiful serving bowl, garnish with more cheese & basil.  And here you are…..

Bacon Shells & Cheese 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.

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Bacon Shells & Cheese from Bottom Left of the Mitten
Print Recipe
Bacon Shells & Cheese
A delicious meal loaded with bacon, vegetables and shell pasta. Italian & Parmesan cheese add a creamy finish. Perfect quick meal for a cozy night in.
Bacon Shells & Cheese from Bottom Left of the Mitten
Course Main Dish
Cuisine Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Bacon Shells & Cheese from Bottom Left of the Mitten
Instructions
  1. Start your pasta to boil and your diced bacon to cook according to package directions, they take approximately the same amount of time.
  2. Dice vegetables.
  3. Once your pasta has cooked drain and set aside. When bacon is cooked remove from the pan and reserve 1 tsp. of the bacon grease in the pan.
  4. In the same pan melt 1 Tbs. butter in the bottom then add onions and zucchini. Soften for around 3 minutes. Add tomatoes. Sautee quickly.
  5. Over the top of the vegetables sprinkle the flour and stir. Pour in milk. Bring to a simmer and Parmesan cheese, Italian cheese, garlic powder and pepper. Let thicken, which should take about 2-3 minutes.
  6. Put your pasta and bacon back into the pan.
  7. Garnish with more cheese & basil.
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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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