Smoked Sausage Sandwich

This week officially marked two months in our new home!  So we are celebrating this Mitten Movie Night feeling like we are finally settled in.  I made one of my favorite categories of food: the ‘sandwich‘.  Topped with saucy goodness and peppers this Smoked Sausage Sandwich is a well deserved reward for a job well done.

Smoked Sausage Sandwich | Bottom Left of the Mitten

Tonight we are drinking 400 Divine Rabbits from a local favorite Greenbush Brewing Co.  A great stop if you hit the beach or the casino in New Buffalo.  Then finishing up Orange Is The New Black.  I have spent many nights since last Friday binge watching it. What shows are your favorites?  I will need a new one once this is over.

I would love to take the opportunity to give a little shout out of people that helped us along the way.  Since my blog is called ‘Bottom Left of the Mitten’ I thought it was a good platform to showcase who made buying a home in this area such a treat.

Realtor:  ‘Power of 2’ Team from Cressy & Everett in Dowagiac.  We actually looked at homes a few years ago and she walked us through any and every one we wanted to look at.  We just didn’t find ‘the one’ at the time.  Called her up when we found this house to show it to us.  Three weeks and one day later not only did we have this house but we also sold ours and 4 acres of land.

Inspector:  Gary from Lake Michigan Inspections. I cannot recommend this gentleman and his father enough.  They walked us through everything, I mean everything, for our new house.  Living in town we were new to sewer and well. Same for a gas fireplace and even fixed a cap on the wood burning fireplace.

New Air Conditioner: Rohdy’s—Awesome job!  Right before our recent heatwave they worked us in for a quote and then installed the unit.  Thanks to them we have stayed comfortable and cool.

Thank you again to everyone! Now on to the food.

Smoked Sausage Sandwich | Bottom Left of the Mitten

Chop up the peppers, onions and mince the garlic.  To a bowl add the balsamic vinegar, sugar and olive oil then mix to combine.  Sautee over medium/high heat for 7-10 minutes. I love when the peppers are ‘burnt’ a little so I go a little closer to the 10 minute mark.

 

Smoked Sausage Sandwich | Bottom Left of the Mitten

Our new appliances were purchased in the recent store closing for HH Gregg.  This Frigidaire stove has a center griddle that I’ve been using non-stop.  No worries if you don’t have a griddle you can use a regular frying pan.  Butter buns and place them split side down.  Cut the sausage in 4 parts then split down the middle placing that split side down as well.  Heat the sausage through for around 3 minutes.  Flip both the bun and the sausage then cook around 3 minutes again.

Smoked Sausage Sandwich | Bottom Left of the Mitten

Heating up the spaghetti sauce and assembling the sandwich is all that’s left to do.  I heated it up in the microwave for 1 minute.  Place bun on plate, add split smoked sausage, layer on the veggies then top with sauce.  And here you are…..

Smoked Sausage Sandwich | 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.

Smoked Sausage Sandwich | Bottom Left of the Mitten #smokedsausage #sandwichrecipe #foodandbeerpairing
Print Recipe
Smoked Sausage Sandwich
Smoky sausage makes a great base for crisp peppers bathed in sweet balsamic. Finish off with a thick layer of spaghetti sauce. Perfecto!
Smoked Sausage Sandwich | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Servings
sandwiches
Ingredients
Course Main Dish
Cuisine Sandwich
Servings
sandwiches
Ingredients
Smoked Sausage Sandwich | Bottom Left of the Mitten
Instructions
  1. Chop up the peppers, onions and mince the garlic.
  2. To a bowl add the balsamic vinegar, sugar and olive oil then mix to combine.
  3. Sautee over medium/high heat for 7-10 minutes.
  4. Butter buns and place them split side down on a heated griddle or frying pan.
  5. Cut the sausage in 4 parts then split down the middle placing that split side down as well.
  6. Heat the sausage through for around 3 minutes. Flip both the bun and the sausage then cook around 3 minutes again.
  7. Heat up spaghetti sauce in a microwave for 1 minute.
  8. Place bun on plate, add split smoked sausage, layer on the veggies then top with sauce. Enjoy!
Share this Recipe

Chorizo & Beef Taco Salad with Lime-Cilantro Dressing

I have to admit that I have never imaged that I would one day say that a ‘taco salad’ was appealing to me. In a sense, isn’t a taco in general, a taco salad? It has all the elements it’s just assembled differently and adds a lot more lettuce—and is that a good thing? Up until I made this recipe I would say a definite, “No!”  My mind changed though when I decided to play around in the kitchen and created this Chorizo & Beef Taco Salad.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

For this Cinco de Mayo inspired Mitten Movie Night I remade and shot one of the very first posts I made.  Wow, has my photography came a long way.  Guess what though?  The recipe was just as delicious then as it is now.  Okay enough patting myself on the back !  We are drinking some Modelo Especial and catching up on Better Call Saul.  If you don’t follow me on social media you may not have heard that we recently moved into a new house :’)  So in between moving and everything we haven’t had time to catch up on the 2nd Season that just started. This show is in my Top 5 of shows, it’s awesome. If you are interested in 5 shows that I am in love with for future viewing here they are:

  1. 30 Rock.  Tina Fey is my idol. The question ‘Who would you want to have lunch with dead or alive.’ It would be her 100%.  A close 2nd would be Steve Martin. A 3rd would be any cast of any season of Saturday Night Live. Some great things have come out of that show.
  2. Unbreakable Kimmy Schmidt.  So cute! And of course let me refer to #1…Produced my Tina Fey.
  3. Shameless.  All of the actors in this series are spot on.
  4. A new one that just came out and surprised me was Santa Clarita Diet.  It reminded me a lot of Weeds.  Great show!
  5. And finally Better Call Saul.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Now let’s get on to the food!  When I first made this I had the intention of making the taco bowls on my own using flour tortillas but then scratched that when I found these Fiesta Flats.  They worked out perfectly because we ate them like tacos with a little flair and then the 3 yr old could scoop his goodies by himself.

First for the taco salad, let’s get our meat and beans cooking on the stove top. Add your chorizo and ground hamburger to a pan.  I was sad that when I had plans to make this I found a great recipe from Mexican Please on how to make your own Easy Homemade Chorizo but I wasn’t able to find chilies in our local grocery store so I did purchase the local fare.  If you have a chance though check out this recipe and make it for yourself!

Sprinkle the cumin and chili powder on top. Start sautéing everything together over medium/high heat until the sausage and meat are completely cooked through and no longer pink.  When cooked put the meat into a strainer to drain off the grease, chorizo has tons of it and you don’t want it making your taco shells soggy.  Drain, drain, drain!

Now the best part in my opinion, the lime-cilantro dressing. It’s amazing and well worth getting out and cleaning your food processor (can you tell I find this to be a chore?) Put all ingredients in the food processor-EXCEPT THE OIL.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Ok, now we can get to the oil. Put the lid on your food processor and you will then pour the oil slowly into the top while it chops up the ingredients you’ve already put into the bowl. When it gets to the consistency you like then stop adding. I put a ½ cup of oil as a general rule but you may like it a little chunkier (that’s how I prefer it) over runny. Trust me, once you make this you will make it again and again so adjust until you get it the way you like it.

I also recently perfected some rice that is amazing with anything that is spicy inspired.  This recipe is as simple as buying one of those pre-made packets. We live close to an amazing restaurant El Rodeo.  Everything they serve is pretty amazing and I wanted to recreate it at home and I think I nailed it! Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.  Now if only I can remake their Enchilada Sauce….I could eat that stuff in a bowl with a spoon it’s so good.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Layer as you see fit.  I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing.  Heat up some refried beans and plate the rice.  Add some avocado and sour cream on top if desired. And here you are….

Chorizo & Beef Taco Salad | 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.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten #tacosalad #cincodemayo #chorizo
Print Recipe
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing
Beef & spicy chorizo tucked into taco flats then layered with lettuce, tomatoes, green onions and cheese. Top with some delicious Lime-Cilantro Dressing for an extra kick. Fiesta time!
Chorizo & Beef Taco Salad | Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
Chorizo & Beef Taco Salad | Bottom Left of the Mitten
Instructions
Chorizo & Beef Taco Salad
  1. Add your chorizo and ground hamburger. Sprinkle the cumin and chili powder on top. Start sautéing everything together until the sausage and meat are completely cooked through and no longer pink. When cooked put the meat into a strainer to drain off.
Lime-Cilantro Dressing
  1. Add all ingredients but the oil. Put the top on the food processor. Add oil into the top funnel and blend until the consistency you prefer.
Mexican Rice
  1. Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.
  2. Layer as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing. Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired. Enjoy!
Share this Recipe

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese #SundaySupper

Even though it’s Spring it’s still kind of on-again, off-again cold here in Michigan.  Yuck!  But this weekend it was SUPER nice out.  It rained toward the back end of the week but by Saturday it was nice enough that the kids could play outside and today is supposed to be even better.  So let’s start off  Mitten Movie Night with a meal combo that hits the spot no matter the weather, soup & grilled cheese.

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

Mitten Movie Night was moved this week from Friday when it usually is to tonight.  We saved it because it’s a big TV night in our house.  It’s the The Walking Dead season finale.  Are you a fan?  What are your thought about tonight’s episode? Eeeeks! I found last season kind of bland but this season has certainly made up for it minus the first episode.  To go along with this gooey grilled cheese and yummy soup we are drinking some Guinness Golden Ale.  Now enough about zombies and on to the food!

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

This soup is so easy!  The thing that I love most about vegetable soups is that you can mix them up and then make them creamy with a little thing called a ‘immersion blender’.  I recently used it to make an amazing Asparagus Soup for another Sunday Supper.  I was trying to recreate a favorite of mine and it turned out perfect!

This soup is just a 4 step process: 1) Chop up the vegetables.  2) Mix these together in 2 Tbs oil.  3) Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.  4) Once they are roasted add to a large stockpot with minced garlic, puree, chicken/vegetable stock and sugar.  Set to low/medium heat while you make up the grilled cheese.

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

For the grilled cheese you could use any kind of bread.  This sandwich is made with English Muffin Bread that Little A and I made.  He loves to help me in the kitchen so I am always looking for things to bake because it’s something that I would like to get better at as well. Mix the mayo, cheese and pimento in a bowl.  Slice and spread butter on the bread.  Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.  This sandwich is a perfect for dipping.

After your grilled cheese is nice and toast-y and the soup is nice and roast-y your ready.  And here you are….

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

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

Thank you so much to this weeks host Rini from Healing Tomato.  What a perfect fit for this Sunday Supper! Check out all the other delicious tomato recipes below:

Sunday Supper Recipes Using Fresh Tomatoes

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

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

 

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten #SundaySupper #tomatosoup #grilledcheese
Print Recipe
Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese
Tomatoes turn sweet when roasted with red peppers. Blended into a smooth soup. Don't forget a gooey grilled cheese with pimento to dip into it. A wonderful soup and sandwich combo for lunch or dinner.
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Tomato & Roasted Red Pepper Soup
Pimento Grilled Cheese
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Tomato & Roasted Red Pepper Soup
Pimento Grilled Cheese
Instructions
Tomato & Roasted Red Pepper Soup
  1. Chop up the vegetables: tomatoes, red pepper and onion.
  2. Mix these together in 2 Tbs oil.
  3. Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.
  4. Once they are roasted add to a large stockpot with minced garlic, tomato puree, chicken/vegetable stock and sugar. Set to low/medium heat.
Pimento Grilled Cheese
  1. Mix the mayo, cheese and pimento in a bowl. Slice and spread butter on the bread.
  2. Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.
  3. Add soup to the bowl and plate the grilled cheese. Enjoy!
Share this Recipe

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.
Interested in learning more about Simply Sesame? Follow them on social media:
Facebook  |  Twitter  |  Instagram

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!
Share this Recipe

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

Save

Print Recipe
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!
Share this Recipe

Chicago Deep Dish Pizza #SundaySupper

Next time a craving for pizza takes over skip the local pizza place, forget the boxed cardboard frozen stuff and make your own!  Thick crust that is loaded with toppings, cheese and tomatoes.  Baked to gooey perfection.  Forget traditional crust and make this Chicago Deep Dish Pizza.

Chicago Deep Dish Pizza from Bottom Left of the Mitten

Where we live we are about 2 hours from many major cities.  That means we can stay home or go visit Indianapolis, Detroit, Toledo (their craft beer scene is awesome~I highly suggest giving it a try) or Chicago.  While we don’t hit Chicago very often we were able for a time to get real deep dish at a Gino’s East location that they had about a half hour from us in Granger, Indiana.  Sadly though it closed.  So it was up to make the thick pizza that I loved so much!  Other than the sausage that comes on an authentic Gino’s East, which is amazing, I think I pulled it off a pretty good copycat.

Start off with your crust.  This recipe is very similar to my White Chicken Pizza with Basil & Blackberry Sauce with the exception of reducing the flour and adding cornmeal to the dough.  It gives it that crunchy texture that most deep dish pizzas have.  Gather your ingredients….

Chicago Deep Dish Pizza from Bottom Left of the Mitten

Mix yeast, water & honey together.  Cover bowl with plastic wrap and let sit for 10 minutes.  You should see bubbles are formed on the top of the water/yeast mixture.  Now add the flour, honey & salt to the yeast mixture.  Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil.  Put a towel over the bowl and let rise for 15-20 minutes.

Once the dough has risen uncover and place on a floured surface.  Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan.  Place the dough into the pan cinching edges as not to overlap over the top of the pan.  Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes.  Take out of the oven and now it’s time to load it up!  Layer cheese, filling, more cheese then top with the drained tomatoes.  It’s very important that the tomatoes are drained because you don’t want the juice making your crust soggy.

Chicago Deep Dish Pizza from Bottom Left of the Mitten

My filling is a combination of Italian sausage, hamburger, mushrooms, green peppers, olives, onions, garlic cloves mixed with Italian seasonings and tomato paste.  I will put the full ingredients below but this is your pizza please add whatever you like!  A great crust, lots of cheese and the crushed tomatoes really are what make a deep dish what it is.  A blank slate to add whatever toppings you like.  Once all your layers are on place in your oven that is already preheated at 375 degrees.  And here you are….

Chicago Deep Dish Pizza from Bottom Left of the Mitten

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

Thank you Coleen of The Red Headed Baker for hosting this week! Need more pizza inspiration?  Here are 50+ more recipes to check out….

Appetizers

Breakfast

Condiments

Desserts

Mains

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.

 

Chicago Deep Dish Pizza from Bottom Left of the Mitten

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Print Recipe
Chicago Deep Dish Pizza
Next time a craving for pizza takes over skip the local pizza place, forget the boxed cardboard frozen stuff and make your own! Thick crust that is loaded with toppings, cheese and tomatoes. Baked to gooey perfection.
Chicago Deep Dish Pizza from Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza
Servings
slices
Ingredients
Deep Dish Crust
Sausage Filling
Course Main Dish
Cuisine Pizza
Servings
slices
Ingredients
Deep Dish Crust
Sausage Filling
Chicago Deep Dish Pizza from Bottom Left of the Mitten
Instructions
Deep Dish Crust
  1. Mix yeast, water & honey together. Cover bowl with plastic wrap and let sit for 10 minutes. Add flour, honey & salt to the yeast mixture. Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil. Put a towel over the bowl and let rise for 15-20 minutes.
  2. Once the dough has risen uncover and place on a floured surface. Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan. Place the dough into the pan cinching edges as not to overlap over the top of the pan. Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes.
Sausage Filling
  1. Brown sausage and hamburger. Add onions, green peppers, olives, mushroom and garlic. Cook all together the meat is cooked through and the vegetables are soft.
  2. Add in tomato paste, Italian herbs and sugar. Take off heat. Add to pizza in a thick layer.
  3. Take crust out of oven. Load with layers like this: -1/2 Cheese -Filling -Remaining Cheese -Drained tomatoes
  4. Once all your layers are on place in your oven that is already preheated at 375 degrees.
  5. Cut into 8 pieces and enjoy!
Share this Recipe

Chocolate Cherry Cafe Brownies

I love a great cup of coffee.  I love brownies packed with chocolate flavor.  How about adding said coffee to the brownies?  Sure!  Add cherries? Yes!  Chock it full of nuts? Why the heck not!

Cherry Chocolate Cafe Brownies from Bottom Left of the Mitten

This is my 2nd recipe for #Choctoberfest!  Just check out in the link up below to see all of the great recipes that other awesome bloggers came up with and you will see how I feel so honored to be part of this group.  Along with this honor comes a great opportunity to work with one of this years sponsors, Caveman Coffee.  When I received my packages of White Gold Coffee & Cocoa Butter I knew what I had to make, brownies.  Better than that, they were going to be coffee brownies!  In honor of my husbands birthday today I add some cherries.  He loves chocolate & cherry ice cream so it seemed like a good choice.  Then finally walnuts.  What are brownies without nuts?  Perfection!

Chocolate Cherry Cafe Brownies | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.  I received Caveman Coffee complimentary but all opinions stated in this post are my own.

Let’s get started!  Combine sugar, flour, cocoa powder, salt and baking powder.  Add the wet ingredients: eggs, butter, vanilla and coffee.  Chop cherries then add to batter.  Finally add walnuts. Layer in a greased 8×11 dish.  Put in preheated 350 degree oven and cook for 18-20 minutes.  And here you are….

 Chocolate Cherry Cafe Brownies from Bottom left of the Mitten

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


 

Print Recipe
Chocolate Cherry Cafe Brownies
Chewy and chocolatey brownies with a slight coffee flavor. Loaded with chopped cherries and walnuts. A perfect afternoon treat.
Cherry Chocolate Cafe Brownies from Bottom Left of the Mitten
Course Dessert
Cuisine Brownies
Servings
smalle brownies
Ingredients
Course Dessert
Cuisine Brownies
Servings
smalle brownies
Ingredients
Cherry Chocolate Cafe Brownies from Bottom Left of the Mitten
Instructions
  1. Combine sugar, flour, cocoa powder, salt and baking powder.
  2. Add the wet ingredients: eggs, butter, vanilla and coffee. Chop cherries then add to batter. Finally add walnuts.
  3. Layer in a greased 8x11 dish. Put in preheated 350 degree oven and cook for 18-20 minutes.
  4. Sprinkle with powdered sugar after cooling if desired.
Share this Recipe

Chunky Applesauce Cheesecake

Ah, Fall! You are finally here! We are cooling down this week after an extended heat wave and I am so happy.  The heat, humidity and mosquitoes have been bad here in Southwest Michigan so I am ready to start seeing the leaves fall, breathe in the cool crisp air and enjoy all that this beautiful state has to offer for the season.  I also cant wait to share you with you one of my favorite fall desserts, Chunky Applesauce Cheesecake.

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

I call this ‘Chunky Applesauce’ because this is the applesauce recipe that I make for my family.  If I have a few apples laying around I will whip this up as a side for dinner.  And since I honesty cannot resist a cheesecake this is a great dessert that combines two of my favorite things.  So gather your ingredients….

Chuny Applesauce Cheesecake from Bottom Left of the Mitten

If you wanted to just make the applesauce like I do, you would just use this step alone.  I’m sure your family will love it, it’s perfect with a pork roast and mashed potatoes.  Now on to the applesauce.  Set up a cutting board next to a pot and cube your apples.  Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice.  Stir to combine and bring to a boil cooking for around 10 minutes.  Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

For the crust crush graham crackers and mix with butter and sugar.  Pat down into the bottom of a greased spring form pan.  In a mixing bowl combine the cheese cake ingredients: cream cheese, sugar, brown sugar and cool whip.  Mix with electric mixer until all combined.  Once the applesauce has cooled down a bit add to the top of the graham cracker crust.  On top of that add the cheesecake mixture.

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

Let the cheesecake refrigerate for 4-6 hours.  And here you are….

Chunky Applesauce 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.

**Cheesecake filling adapted from Sprinkle Some Sugar

Craftsy

Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Print Recipe
Chunky Applesauce Cheesecake
Cinnamon and nutmeg cheesecake filling on top of chunky applesauce and a graham cracker crust. Creamy and full of the flavors of Fall.
Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Instructions
Chunky Applesauce
  1. Start with making the chunky applesauce. Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice. Bring to a boil and cook for around 10 minutes.
  2. Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
Crust
  1. For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased spring form pan.
Cheesecake
  1. In a mixing bowl combine the cheese cake ingredients: cream cheese, sugar, brown sugar and cool whip. Mix with electric mixer until all combined.
  2. Once the applesauce has cooled down a bit add to the top of the graham cracker crust. On top of that add the cheesecake mixture.
  3. Refrigerate 4-6 hours. Cut & serve. Enjoy!
Share this Recipe

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

Get top beauty brands delivered to your door every month with Beauty Box 5. Click Here!

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!
Share this Recipe
 

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!
Share this Recipe

Food Blog Theme from Nimbus
Powered by WordPress