Chocolate Pecan Pie

Happy November!  Time to dust off Halloween and enjoy a few short weeks before we officially kick off the holidays.  If you’re anything like me even though I have to wait for Thanksgiving feasts I start planning out the menu now.  With any luck you will want to save this Chocolate Pecan Pie recipe for yours.

Chocolate Pecan Pie | Bottom Left of the Mitten

This actually is a pie that I have been wanting to make forever.  I was talking to my Step-Mom about a drink recipe that I wanted to make for the holidays.  ‘You know this and your sister’s pie are always what I think about when I remember the holidays.’  A crisp, crunchy top with pecans made way for a fudge center then finally flaky pie crust.  This pie is close your eyes and give a sigh good.  Luckily for me, she knew the recipe and gave it to me right then and there.

Chocolate Pecan Pie | Bottom Left of the Mitten

According to her I could find the recipe on Baker’s German Chocolate baking squares.  Her sister then just omitted the coconut because her family didn’t care for it.  So off to the store I went and picked up the ingredients.  Unfortunately the Baker’s Chocolate did not have this pie recipe in it but no worries I found this German Chocolate Pie Recipe from Betty Crocker and guess what?  It was spot on.

For this I used a pre-made pie crust.  Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate.  Put the pie plate on a cookie sheet in case there is any run over from the pie.

To start in a bowl combine the sugar, cornstarch and salt.  Mix with a whisk until combined.  In a separate bowl whisk together the egg yolks and vanilla.  Break the chocolate bar into pieces.  In a pot on the stove over medium/high heat start melting the butter then add the chocolate.  Stir until the butter and the chocolate have melted together completely.  Turn off the heat then whisk in the evaporated milk.  Let cool for a few minutes.

To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step.  Mix in the sugar and cornstarch mixture.  Pour filling into the pie crust.  Finally pour the pecans over the top.  Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.

Let the pie cool for at least 4 hours.  Slice it up and serve with whipped cream.  And here you are….

Chocolate Pecan Pie | 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.

Chocolate Pecan Pie | Bottom Left of the Mitten #pierecipe #holidaypie #chocolate
Print Recipe
Chocolate Pecan Pie
A crisp, crunchy top with pecans make way for a fudge center then finally flaky pie crust. This pie is close your eyes and give a sigh good.
Chocolate Pecan Pie | Bottom Left of the Mitten
Course Dessert
Cuisine Pie
Prep Time 10 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Pie
Prep Time 10 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Chocolate Pecan Pie | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate. Put the pie plate on a cookie sheet in case there is any run over from the pie.
  2. To start in a bowl combine the sugar, cornstarch and salt. Mix with a whisk until combined.
  3. In a separate bowl whisk together the egg yolks and vanilla. Break the chocolate bar into pieces. In a pot on the stove over medium/high heat start melting the butter then add the chocolate. Stir until the butter and the chocolate have melted together completely. Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.
  4. To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step. Mix in the sugar and cornstarch mixture.
  5. Pour filling into the pie crust. Finally pour the pecans over the top. Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.
  6. Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. Enjoy!
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Chocolate Chip Peanut Butter Cookies

Choctoberfest is the perfect reason to dust off old cookie recipes and give them a fresh update.  I was excited to partner this week with Barlean’s and use a different version of one of my favorite items to cook with-coconut oil.  For these I used Barlean’s Butter Flavored Organic Coconut Oil.  Peanut butter and chocolate are made for each other in these Peanut Butter Chocolate Chip Cookies.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Trading out normal butter on a 1:1 ratio for Barlean’s Butter Flavored Organic Coconut Oil had these cookies coming out of the oven crispy, which is perfect because that is just how I like them. Now on to the recipe.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

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

In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg.  Start the mixer to start combining the ingredients.  Slowly add flour, baking soda and salt.  Finally add chocolate chips.  Once everything is all combined take off and preheat the oven to 350 degrees.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.  The dough will be almost like crumbles when all combined.  Using a spoon scoop out a spoonful into the palm of your hand.  Roll into a ball and place onto the prepared sheet.  Continue with 11 more scoops so there is a dozen on the pan.  Like traditional peanut butter cookies press down with a fork horizontal then vertical.  Be careful because the dough is very delicate so press gently.  Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Let cookies bake 14-16 minutes.  Remove pan from the oven and let cool on the sheet for 5 minutes.  Using a spatula move the cookies to a cooling rack or on a piece of wax paper. Until they are fully cooled they will be a easy to crumble so give just a bit before diving in.  Now do the same with the remaining dough that was staying chilled in the refrigerator.

After they have cooled store in an airtight container for up to 4 days but they probably won’t last that long!  And here you….

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

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

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Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten #peanutbuttercookies #cookies #coconutoil
Print Recipe
Chocolate Chip Peanut Butter Cookies
Creamy peanut butter and semi-sweet chocolate chips combine with butter flavored coconut oil to make a crisp and crunchy cookie.
Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten
Course Dessert
Cuisine Cookies
Servings
cookies
Course Dessert
Cuisine Cookies
Servings
cookies
Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten
Instructions
  1. In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg. Start the mixer to start combining the ingredients. Slowly add flour, baking soda and salt. Finally add chocolate chips.
  2. Preheat the oven to 350 degrees.
  3. Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.
  4. Using a spoon scoop out a spoonful into the palm of your hand. Roll into a ball and place onto the prepared sheet. Continue with 11 more scoops so there is a dozen on the pan.
  5. Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.
  6. Let cookies bake 14-16 minutes.
  7. Remove pan from the oven and let cool on the sheet for 5 minutes. Using a spatula move the cookies to a cooling rack or on a piece of wax paper.
  8. Do the same with the remaining dough that was staying chilled in the refrigerator.
  9. After they have cooled store in an airtight container for up to 4 days. Enjoy!
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Homemade Chocolate Pudding

This week for Choctoberfest I thought I would make a rich, chocolate dessert that takes me back to my childhood.  Sunday’s were spent at my Grandma & Grandpa’s house and dessert was usually a big bowl of homemade chocolate pudding.  Rodelle’s Dutch-processed cocoa gives this chocolate pudding a rich flavor and easy enough to make to make your sweet tooth happy.

Homemade Chocolate Pudding | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Rodelle Gourmet Baking Cocoa complimentary but all opinions stated in this post are my own.

I was very excited to partner with Rodelle in making this recipe for Choctoberfest.  Not only is their baking cocoa versatile for recipes it is also full of good things for you and your family: antioxidants, dietary fiber, calcium and vitamins.  It’s also naturally cholesterol free Kosher, gluten-free and non-GMO.  So now on to the recipe!

Homemade Chocolate Pudding | Bottom Left of the Mitten

In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt whisk together the ingredients so they are all combined.  Move the pot to the stove top.  Measure out 2 cups of milk and whisk it into the dry ingredients.  Turn on the stove to medium heat.  Add the additional 2 cups milk, butter and vanilla.

With the heat going constantly keep the whisk going.  The lumps at the top will eventually disappear so be patient.  Keep stirring until the pudding starts to thicken–this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn’t burn.  When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.

Homemade Chocolate Pudding | Bottom Left of the Mitten

We love to eat our pudding warm.  Give the pudding at least 10 minutes to cool down and firm up a little if eating warm.  Now I LOVE the skin on my pudding.  However if you are a family that doesn’t you can cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.  If you want cold put it into the fridge for about half an hour.

Serve warm or chilled.  With or without whipped cream.  And here you are…..

Homemade Chocolate Pudding | Bottom Left of the Mitten

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

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Homemade Chocolate Pudding | Bottom Left of the Mitten #chocolatepudding #homemadepudding #cocoapowder
Print Recipe
Homemade Chocolate Pudding
Only a few minutes and a few ingredients to make the perfect comfort homemade chocolate pudding. Get ready to be transported to your childhood.
Homemade Chocolate Pudding | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
servings
Ingredients
Course Dessert
Cuisine Dessert
Servings
servings
Ingredients
Homemade Chocolate Pudding | Bottom Left of the Mitten
Instructions
  1. In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt. Whisk together the ingredients so they are all combined. Move the pot to the stove top.
  2. Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter and vanilla.
  3. With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken--this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn't burn.
  4. When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.
  5. If eating warm give the pudding at least 10 minutes to cool down and firm up a little.
  6. For no skin: cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.
  7. If you want cold: put it into the fridge for about half an hour.
  8. Serve warm or chilled. With or without whipped cream. Enjoy!
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Cajun Steak & Potato Salad

Hello first Mitten Movie Night of the Fall! I am kicking it off with a reboot of one of my first recipes on the blog.  The original – let’s just say the recipe is STILL phenomenal but my photos….they were not good.  So I’ve freshened them up so that you can see the beauty that is this salad.  Cajun Steak & Potato Salad to be exact.  This is a very basic salad but comes together with a creamy poppy seed dressing that makes everything meld together in pure perfection.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

When I first made this recipe Mitten Movie Night wasn’t even a plan for the blog.  The big idea came when I was thinking about my upcoming birthday and what I was going to make for dinner.  I wanted to recreate a Portobello Mushroom Burger recipe from a restaurant that I love when we go to Wisconsin Dells.  If I pulled it off I was going to put it on the blog.  Then I was thinking about what beer I wanted to drink.  And then what movie we would watch.  Light bulb moment…and with a little tweeking that is when Mitten Movie Night came to be.

Just a little over a year now we’ve been celebrating every Friday that I can.  Things have slowed down for the blog since moving into the new house and a busy Summer but now that we are settled in and the kids are finally back in school I’m hoping it can become a regular feature throughout the year.  Now on to this recipe that I’m pairing with Sierra Nevada Peach IPA.  Perfect compliment to the tangy & sweet poppy seed dressing.  We are watching It to brush up before going and seeing it in theaters this weekend. The best thing about this time of year is getting ready for scary movies and Halloween! Enough about that now on to the food.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

Start off with the potatoes.  20 minutes before your planning on starting the meal clean and slice the potatoes.  Add the slices into a bowl of salted cold water.  This gets the extra water out of the potatoes so that they can get good and crispy when they cook.  Drain the water from them then layer out onto a paper towel.  Completely dry both sides as much as you can.  Once they are as dry as possible sprinkle on both sides with Cajun seasoning.  Warm a skillet and add oil.  Let it come to medium/high heat then add potatoes.  Cook on each side 4 minutes depending on your pan and your heat.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

While the potatoes cook, chop your onion.  Once the potatoes are done remove them from the pan on to a separate plate. Now it’s time to add your onion & steak.  I got these sizzler steaks which are very thin and cook quickly.  They also slice up nice and thin and end up very tender.  I cooked these about 2 minutes per side.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

While the steak is cooking make your delicious, creamy Poppy Seed Dressing. Grab a small jar and add the mayo, sugar, milk, vinegar, poppy seeds and mustard.  Add top and shake it to combine all the ingredients.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

Once the steak has cooked take it and cut into thin slices.  Chop lettuce up lettuce and tomatoes.  Assemble the lettuce, tomatoes, cheese, potatoes, steak and onion.  Either add dressing right on top of the salad or let everyone add their own.  And here you are……

Cajun Steak & Potato Salad | Bottom Left of the Mitten

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

Poppy Seed Dressing Adapted from Moms Need to Know

This post was originally from May 2016-it has been updated with photos & text.

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

Cajun Steak & Potato Salad | Bottom Left of the Mitten #salad #beef #dressingrecipe
Print Recipe
Cajun Steak & Potato Salad
Salads don't have to be boring! This spicy Cajun steak and potato salad with poppy seed dressing will have you eating your vegetables and asking for more.
Cajun Steak & Potato Salad | Bottom Left of the Mitten
Course Main Dish
Cuisine Salad
Servings
servings
Ingredients
Cajun Steak & Potato Salad
Poppy Seed Dressing
Course Main Dish
Cuisine Salad
Servings
servings
Ingredients
Cajun Steak & Potato Salad
Poppy Seed Dressing
Cajun Steak & Potato Salad | Bottom Left of the Mitten
Instructions
Cajun Steak & Potato Salad
  1. Start off with the potatoes. 20 minutes before your planning on starting the meal clean and slice the potatoes. Add the slices into a bowl of salted cold water.
  2. Drain the water from the potatoes then layer out onto a paper towel. Completely dry both sides as much as you can. Once they are as dry as possible sprinkle on both sides with Cajun seasoning.
  3. Warm a skillet and add oil. Let it come to medium/high heat then add potatoes. Cook on each side 4 minutes depending on your pan and your heat.
  4. While the potatoes cook, chop your onion. Once the potatoes are done remove them from the pan on to a separate plate. Now it's time to add your onion & steak. Cook thin steaks about 2 minutes per side or longer depending on steak cut, size and desired temperature.
  5. Once the steak has cooked take it and cut into thin slices.
  6. Chop lettuce up lettuce and tomatoes. Assemble the lettuce, tomatoes, cheese, potatoes, steak and onion. Enjoy!
Poppy Seed Dressing
  1. Grab a small jar and add the mayo, sugar, milk, vinegar, poppy seeds and mustard. Add top and shake it to combine all the ingredients.
  2. Pour over salad to serve or serve on the side.
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Raspberry Cheesecake with Pound Cake Crust

I love raspberries.  This time of year you can finally get them reasonable so I take full advantage of it.  Recently I was watching one of my favorite shows, Diners Drive In’s & Dives, and they showed a cheesecake recipe that looked out of this world from Tin Roof Grill in Utah.  While I didn’t get down the whole recipe what I was most infatuated with was the crust…..made of pound cake.  I knew right then that this was so getting made to the best of my ability.

Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten

I was in a baking mood the day I made this so I ended up going double duty and made my first ever pound cake.  Using Paula Deen’s Sour Cream Pound Cake recipe.  It turned out so great!  So great that I got anxious and didn’t let it cool enough so you will see that it ended up not coming ‘perfectly’ but you know what?  That’s okay!  So now on to the rest of the recipe.

Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten

Let’s start with the crust.  Preheat the oven to 350 degrees and grease a spring-form pan.  Cut the pound cake into slices.  Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven.  Like I said above I got too eager with mine and took it out while still hot so it kind of fell apart.  However, I was still able to get enough slices to cover the bottom and the sides. Lightly press down on the pieces so it forms a nice crust and covers up any large holes.

Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten

Once you are done layering the pound cake now it’s time for the filling.  In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream.  So you don’t damage the raspberries fold them gently into the cheesecake filling.  Pour mixture into the crust then top with the chopped up cake pieces.

Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten

As a safeguard I always put my spring-firm pan on top of a larger cookie sheet in case of any drips.  Put into oven and cook for 1 hour.  Let cheesecake completely cool before serving.  And here you are….

Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten

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

Cheesecake recipe adapted from Pillsbury.

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

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Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten #cheesecake #raspberry #cheesecakerecipe
Print Recipe
Raspberry Cheesecake with Pound Cake Crust
Buttery pound cake crust filled with an easy cream cheese filling with fresh delicious raspberries. Top with even more pound cake pieces and bake. This is a cheesecake every berry lover will enjoy.
Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten
Course Dessert
Cuisine Cake
Servings
pieces
Ingredients
Course Dessert
Cuisine Cake
Servings
pieces
Ingredients
Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices. Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven.
  2. Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
  3. In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream.
  4. Fold raspberries gently into the cheesecake filling.
  5. Pour mixture into the crust then top with the chopped up cake pieces.
  6. Put spring-form pan on top of a larger cookie sheet in case of any drips. Put into oven and cook for 1 hour.
  7. Let cheesecake completely cool before serving. Enjoy!
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Butterscotch Banana Bread

Have some overripe bananas on your counter?  Don’t know what to do with them?  How about making a classic loaf of banana bread with a butterscotch twist?  When the bread bakes the butterscotch chips make little pockets full of flavor throughout.

Butterscotch Banana Bread | Bottom Left of the Mitten

If you follow my blog you will know that I’m not a big baker.  I’m getting better but I still prefer a quick no bake dessert over breaking out the cake pans.  However this bread is so easy and comes out of the oven so perfect that I find myself making it over and over again.  The inside ends up being soft and moist and the outside gets a slightly crunchy crust.  This combination has me making this treat at least every other week.

Since I started making this banana bread recipe I’ve realized there is no better smell than something like bread baking in the oven.  Sweet and buttery almost.  Reminds me of growing up and my mom making big bowls and loaf after loaf of zucchini bread.  While I can’t get my boys to touch the stuff they do love banana bread.  They might eat it at night or even in the morning for breakfast with strawberries.  Now on to the recipe.

Butterscotch Banana Bread | Bottom Left of the Mitten

You cannot go wrong with this simple recipe.  With a fork mush the overripe bananas.  In separate bowl melt the butter and whisk the egg.  Add to the bananas.  Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.  Finally add the butterscotch chips.  Grease one loaf pan with butter or oil then add the batter.

Butterscotch Banana Bread | Bottom Left of the Mitten
Bake at 350 degrees for 1 hour.  Sniff the air over and over again while it bakes.  Serve warm with lots of butter.  And here you are……

Butterscotch Banana Bread | Bottom Left of the Mitten

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

Recipe adapted from I Wash You Dry

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

Butterscotch Banana Bread | Bottom Left of the Mitten #bananabread #butterscotch #bananabreadrecipe
Print Recipe
Butterscotch Banana Bread
Don't let overripe bananas go to waste make this banana bread. Moist on the inside and crunchy on the outside then loaded with butterscotch in every bite.
Butterscotch Banana Bread | Bottom Left of the Mitten
Course Baked Goods
Cuisine Bread
Servings
pieces
Ingredients
Course Baked Goods
Cuisine Bread
Servings
pieces
Ingredients
Butterscotch Banana Bread | Bottom Left of the Mitten
Instructions
  1. With a fork mush the overripe bananas.
  2. In separate bowl melt the butter and whisk the egg. Add to the bananas.
  3. Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.
  4. Finally add the butterscotch chips.
  5. Grease one loaf pan with butter or oil then add the batter.
  6. Bake at 350 degrees for 1 hour. Serve warm with lots of butter. Enjoy!
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Red, White & Blue No Bake Cheesecake #SundaySupper

Who is ready for 4th of July? ** Raises hand, Me! Me! Me!**  Anyone else?  I mean what is not to love?  Cookouts, fireworks, ice cold beer, fireworks, parades and more fireworks and best of all cookout food!  This year I decided to try something different with my no bake cheesecake and ended up very happy with the results.  My Red, White & Blue No Bake Cheesecake will be making the cookout rounds this year.

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten

Every year for the 4th of July growing up we would have big parties at my grandparents house.  Their home was on the main street of a small town and the parade went right by.  Afterwards we would have a cookout.  So much fun and so many great memories.

This year we plan on spending most of the time by the pool at our new home.  Kicking back and relaxing and spending time with the family is what it is all about, am I right? So now on to the dessert!

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten

To get the ‘blue’  obviously I decided to use blueberries.  Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch.  Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes.  Remove from the heat and let cool completely.

Once the blueberries have cooled it’s time to make the rest of the cheesecake.  Prepare the crust using the graham cracker mix, sugar and melted butter.  Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.  Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten

Take half of the cheesecake filling and mix with the cooled blueberry sauce.  Place the blueberry layer on the crust.  Add the rest of the filling on top of the blueberry layer.  Now put the pie into the refrigerator for at least 2 hours.  Before serving add the cherry topping after refrigerating.  Slice and serve…and here you are…..

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten

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

Blueberry Sauce adapted from Farm Girl Gabs.

As always thank you to our Sunday Supper host! Check out these other recipes your 4th of July crowd will be sure to love.

Red, White, and Blue Sunday Supper Recipes

Patriotic Picnic Picks

Liberating Desserts

More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now

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.

 

 

 

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten #nobakedessert #cheesecake #4thofjuly
Print Recipe
Red, White & Blue No Bake Cheesecake
Blueberry sauce is combined with cheesecake mix then layered into a graham cracker crust. Top with more cheesecake filling then top with cherries. A perfect dessert for any summer get together.
Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake
Servings
pieces
Ingredients
Course Dessert
Cuisine Cake
Servings
pieces
Ingredients
Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten
Instructions
  1. Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.
  2. Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.
  3. Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.
  4. Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust.
  5. Now add the rest of the filling on top of that.
  6. Put the pie into the refrigerator for at least 2 hours.
  7. Before serving add the cherry topping after refrigerating. Slice and serve. Enjoy!
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Avery’s Potato Salad #CookoutWeek

We’re finally here! We made it! Que Will Smith ‘Summer, summer, summertime…summertime.’  Break out the flip flops and tank tops.  Get ready for long days in the pool or at the beach and bellies full of BBQ.  This time of year requires a hand full of quick sides to please cookout guests whether it’s planned or impromptu.  I think my son’s favorite potato salad fits any party big or small.

Averys Potato Salad | Bottom Left of the MItten

When I told my son I was making one of his favorites he was excited.  I’ve made some of his favorites like Cheesy Pierogi Casserole, Easy Chicken & Dumplings or Out of a Can Chili but this is a very specific favorite of his.  He takes the first bite and says ‘I love this!’ so I just started calling it ‘Avery’s Potato Salad’.  Let’s get on to the recipe so you can get on with your summer.

Averys Potato Salad | Bottom Left of the MItten

The key to this recipe is to have equal parts potato to equal parts egg.  Chop the potatoes into small pieces then add to a pot with the eggs.  Add enough water to the pot to cover them cook over medium heat (not so high it boils over) and cook for 14 minutes. Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.

At this point I put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.  This cools the potatoes down more and makes it so I don’t burn my fingers peeling the eggs.  That is no fun!

Averys Potato Salad | Bottom Left of the MItten

Once the items are cooled peel the eggs.  Add the cooked yolks to the potatoes then chop them into small pieces.  Dice up the onion and add that.  Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar. The sugar and vinegar add a slight sweet and sour taste that gives the salad a nice kick to it.

Averys Potato Salad | Bottom Left of the MItten

Return it back to the refrigerator for another hour or so to let the flavors meld.  Top with oregano or paprika and here you are….

Averys Potato Salad | Bottom Left of the MItten

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

Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:


Follow the other bloggers as well to get great ideas for your next cookout.  Here are all the bloggers who are part of #CookoutWeek 2017:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresAmy’s Cooking AdventuresAshees CookbookBaking SenseBody RebootedBottom Left of the MittenChef Sarah ElizabethCook’s HideoutCookaholic WifeCooking with SapanaEat, Drink, Be Healthy!FairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFull Belly SistersHezzi-D’s Books and CooksHome Sweet HomesteadJoin Us, Pull up a ChairKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLittle House Big AlaskaMy Southern Sweet ToothOur Good LifeOven Tales By SyamaPalatable PastimeRants From My Crazy KitchenSavory MomentsSeduction in the KitchenSidewalk ShoesThat RecipeThe Freshman CookThe Mad Scientists KitchenThe Pajama ChefThe Redhead BakerThe Saucy SouthernerThe Spiffy CookieThe Weekday GourmetTramplingroseTurnips 2 TangerinesUncle Jerry’s Kitchen

As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?

Averys Potato Salad | Bottom Left of the MItten #cookoutweek #sidedish #potatosalad
Print Recipe
Avery's Potato Salad
Not your ordinary potato salad. Loaded with extra eggs, vinegar and a sweet hint of sugar make this a hit at any cookout.
Averys Potato Salad | Bottom Left of the MItten
Course Side Dish
Cuisine Salad
Servings
servings
Ingredients
Course Side Dish
Cuisine Salad
Servings
servings
Ingredients
Averys Potato Salad | Bottom Left of the MItten
Instructions
  1. Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat and cook for 14 minutes.
  2. Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
  3. Put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.
  4. Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces.
  5. Dice up the onion and add that.
  6. Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar.
  7. Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika. Enjoy!
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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!
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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!
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