Ham and Potato Soup with Raspberry Pie Dippers
There is nothing like a comforting bowl of soup in the winter. It’s even better when it’s Ham and Potato Soup with Raspberry Pie Dippers. The ultimate savory and sweet combination.
The inspiration for the dippers came from a sandwich that I love, the Monte Cristo. A local restaurant here serves a ham and cheese sandwich fried with a side of raspberry jam. It’s fantastic!
So that got me thinking, what if I made my favorite ham and potato
What TV show pairs well with a warm bowl of soup and craft beer?
My husband and I binged Russian Doll in just a few nights. If you are a fan of dark comedies then this show is for you.
What beer pairs well with Ham and Potato Soup with Raspberry Dippers?
The beer: Holy Moses Raspberry White Ale from Great Lakes Brewing.
I’m a fan of fruit beers and this one did a nice job of not being too sweet. Even though I already had raspberry in the pie dippers, I felt like more raspberry could not hurt. I was right.
How to make Ham and Potato Soup:
Peel, clean and chop the potatoes and carrots.
Chop the celery and onions. Mince the garlic.
In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
Add the chicken broth, potatoes, carrots, salt, pepper and herbs. Simmer for 20 minutes.
In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.
How to make Raspberry Pie Dippers:
Spread a prepared pie crust onto a floured surface.
Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
Whisk one egg then brush along the sections that do not have jam on them.
Add the other pie crust to the top of the raspberry jam. Press down between each ‘pocket’ to seal the edges.
Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers.
Want more cold weather comfort food and beer pairings?
- Beef Tips & Gravy with The Double Magician from Short’s Brewing
- Under the Troll Bridge Pasties with Arcadia Ale’s Hopmouth
- Turkey Meatballs with Balsamic Vinegar Glaze with Melonfest Cantaloupe Wheat from Roak Brewing
And here you are……
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.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 stalks carrots peeled and chopped
- 4 large russet potatoes peeled, cleaned and chopped
- 8 ounces diced ham
- 1 Tbs butter
- 4 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 cup whole milk
- 2 Tbs all purpose flour
- 2 9-inch pie crusts
- 5 ounces raspberry jam
- 1 egg whisked
Ingredients
Ham and Potato Soup
Raspberry Pie Dippers
|
|
- Peel, clean and chop the potatoes and carrots.
- Chop the celery and onions. Mince the garlic.
- In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
- Add the chicken broth, potatoes, carrots, salt, pepper, and herbs. Simmer for 20 minutes.
- In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.
- Spread a prepared pie crust onto a floured surface.
- Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
- Whisk one egg then brush along the sections that do not have jam on them.
- Add the other pie crust to the top of the raspberry jam. Press down between each 'pocket' to seal the edges.
- Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
- Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers. Enjoy!
Broccoli Puff
Take vegetables to the next level with this Broccoli Puff. This dish comes together quickly using steamed vegetable packs. Biscuit mix and cheddar cheese make it a kid-friendly side dish.
This is another great recipe from my stash of vintage recipe books that were gifted to me. From a General Mills recipe card, this broccoli side dish is made with Bisquick baking mix.
The best thing about this recipe is that you can change up the vegetables or meat to make is a full meal.
- Use mixed vegetables like Winter vegetable medley (broccoli, cauliflower,
and carrots) - Add cooked ham or turkey sausage
How to make Broccoli Puff:
Preheat oven to 350 degrees.
Steam the broccoli according to package directions. This will take 2 bags of frozen vegetables.
In a bowl mix together the Bisquick baking mix, eggs, salt, pepper
Add the steamed broccoli to the batter.
Grease a 5-quart casserole dish. Place the batter into the casserole dish.
Bake for one hour or until a knife comes out clean when poked into the center.
Check out these other kid-friendly side dishes:
And here you are……
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.
| Prep Time | 8 minutes |
| Cook Time | 1 hour |
| Servings |
servings
|
- 2 10-ounce packages frozen steamable broccoli
- 1 cup Bisquick baking mix
- 1 cup whole milk
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded cheddar cheese
Ingredients
|
|
- Preheat oven to 350 degrees.
- Steam the broccoli according to package directions.
- In a bowl mix together the Bisquick baking mix, eggs, salt, pepper, and cheddar cheese.
- Add the steamed broccoli to the batter.
- Grease a 5-quart casserole dish. Place the batter into the casserole dish.
- Bake for one hour or until a knife comes out clean when poked into the center. Enjoy!
Valentine’s Cookie Pops
You will “LOVE” these Valentine’s Cookie Pops! Sugar cookie center, yummy chocolate and very portable. They make a great treat for parties or gifts.
Valentine’s Day is right around the corner. I hope you are over your Christmas candy hangover because it’s time to rev up that sugar high again.
These cookie pops are so easy to make and perfect for parties or just a special treat. They work well as foodie gifts too!
How to make Valentine Cookie Pops:
Preheat oven to 375 degrees.
Make the cookie dough according to package directions. You can also use already made cookie dough from the refrigerated section at the store.
Roll the dough out and cut with a heart cookie cutter. One package of dough makes enough for 10 cookie pops (20 cookies total).
Put the cookies on a cookie sheet and cook according to the directions. Mine took about 10 minutes.
Remove the cookies from the oven then place on a rack to cool.
Once the cookies have cooled, melt the CandiQuick. I got the CandiQuick that you can heat up in the microwave.
When it has melted lay out to cookies-bottom side up. Add a small dab of chocolate, then a popsicle stick, more chocolate over the stick, then more chocolate on the second cookie. Place the second cookie on top of the other cookie.
Repeat with the remaining cookies. Then let the chocolate harden, around 20 minutes. Don’t skip waiting for the chocolate to harden or the cookies will crumble when you add the chocolate coating.
Finally, dip the cookies into the CandiQuick to cover. Use a spoon to drizzle chocolate in places that you miss.
Place on wax paper and add candy sprinkles if you like.
Let the chocolate harden for 25 minutes to an hour.
Looking for more Valentine’s Day treats?
- This romantic dinner for two – Shrimp Cannelloni
- An easy cake recipe – Neapolitan Poke Cake
- A pretty pink cocktail to relax with – Cherry Fizz
And here you are…..
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.
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
|
- 17.5 ounce package sugar cookie mix prepared according to package directions for cut out cookies
- 16 ounces CandiQuick Chocolate I used the packaged one with microwavable tray
- 10 popsicle sticks
- 1 heart cookie cutter
- wax paper
- sprinkles optional
Ingredients
|
|
- Preheat oven to 375 degrees.
- Make the cookie dough according to package directions.
- Roll the dough out and cut with a heart cookie cutter. One package of dough makes enough for 10 cookie pops (20 cookies total).
- Put the cookies on a cookie sheet and cook according to the directions. Mine took about 10 minutes.
- Remove the cookies from the oven then place on a rack to cool.
- Once the cookies have cooled, melt the CandiQuick. I got the CandiQuick that you can heat up in the microwave.
- When it has melted lay out to cookies-bottom side up. Add a small dab of chocolate, then a popsicle stick, more chocolate over the stick, then more chocolate on the second cookie. Place the second cookie on top of the other cookie.
- Repeat with the remaining cookies. Then let the chocolate harden, around 20 minutes. Don't skip waiting for the chocolate to harden or the cookies will crumble when you add the chocolate coating.
- Finally, dip the cookies into the CandiQuick to cover. Use a spoon to drizzle chocolate in places that you miss.
- Place on wax paper and add candy sprinkles if you like.
- Place on wax paper and add candy sprinkles if you like. Enjoy!
Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce #SundaySupper
Turkey & Bacon Sliders with ‘Isn’t That Special Sauce’ have crispy bacon, slices of turkey, melted mozzarella cheese and a creamy sauce. The perfect slider recipe for any night of the week.
Sliders have been a huge hit in my house since I started making them about a year ago. In the summer they pair well with chips and other cold side dishes. In the winter they are perfect for dipping into soups. They are also big on flavor when you hit the right combination. I think I have a winner for you today for Sunday Supper, Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce.
Sure you can make these sliders just plain or maybe add some boring mayonnaise on it but WHY would you when you can add some ‘Isn’t That Special’ Sauce?
While this is similar to the pickle & vinegar based sauce we all know and love, I really wanted to set mine apart with a unique name. So I am paying homage to a show that I have loved since my early teen’s, Saturday Night Live.
You know that question, “Who are the 3 people you would invite to dinner?”
I could easily answer that and everyone at the table would be a former cast member of SNL. I am a super Tina Fey Fan Girl. Will Ferrell in my eyes is the hottest guy in Hollywood. And Steve Martin is a genius. Who would you invite to dinner?
How to make Turkey & Bacon Sliders with ‘Isn’t That Special Sauce:
Cook your bacon according to package direction. I just make mine right on my stove top but my friend swears by baking it in the oven.
Drain the bacon then set up a slider assembly.
Grease the bottom of a baking dish. Add buns, turkey, bacon, and cheese. Top off with the bun.
In a microwave-safe mug add 4 Tbs. butter and 1/2 tsp. garlic powder. Melt butter in the microwave. Pour on top of the sliders.
Put sliders into a preheated 375-degree oven for 20 minutes.
For the sauce. Mix all the ingredients together in a bowl. Done!
Add lettuce and tomatoes if you wish.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published August of 2016. Updated photos & recipe January of 2019.
As always I would like to thank our host for this Sunday Supper, Erica from The Crumby Cupcake. She is actually the one that introduced me to this wonderful group. So thank you, Erica! Now go ahead and try these other 40+ bacon recipes:
Bacon in Appetizers
- Apple and Bacon Jam Quesadillas by Nik Snacks
- Bacon Barbecue Nachos by Where Latin Meets Lagniappe
- Game Day Bacon & Cheddar ‘Tater Skins by Powered By BLING
- Killer Jalapeño Poppers by Simply Healthy Family
- Spicy Bacon-Wrapped Shrimp by Food Lust People Love
Bacon for Breakfast
- Avocado Toast with Coconut Bacon by Helpful Homemade
- Bacon Cinnamon Rolls with Maple Glaze by Sew You Think You Can Cook
- Breakfast Bruschetta by Grumpy’s Honeybunch
- Candied Maple Bacon by A Mind Full Mom
- Maple Bacon Protein Pancakes by Amee’s Savory Dish
Bacon for Dessert
- Bacon Brownie Balls by Monica’s Table
- Bacon Chocolate Chip Cookies by Desserts Required
- Boozy Bacon Cherry Crumble by Cindy’s Recipes and Writings
- Chocolate Bacon Crack by Brunch-n-Bites
- Flourless Peanut Butter Bacon Cookies by Pies and Plots
- Maple Bacon Truffles by Dessert Geek
- Spiced Apple Bacon Upside Down Cake by The Crumby Cupcake
Bacon for Dinner
- Bacon and Pumpkin Pasta by Dizzy Busy and Hungry
- Bacon Corn Chowder by That Skinny Chick Can Bake
- Bacon Fried Rice by Asian In America
- Bacon Wrapped Turkey Meatloaf by April Golightly
- Creamy Blue Cheese Pasta with Steak and Bacon by Magnolia Days
- K.C.’s Award Winning Turkey Bacon Explosion by Cooking With Carlee
- Kimchi Bacon Fried Rice by kimchi MOM
- Spaghetti alla Carbonara by The Bitter Side of Sweet
- The Pigskin Loaded Baked Potato by Sunday Supper Movement
- Triple Bypass Burgers by Fantastical Sharing of Recipes
Bacon in Beverages
- Candied Bacon Old Fashioned by Culinary Adventures with Camilla
- Homemade Bloody Mary with Candied Bacon Swizzle by Our Good Life
- Pancetta with Balsamic-Brown Sugar-Pepper Glaze for Bloody Mary by La Bella Vita Cucina
Bacon for Lunch
- Bacon, Fig and Goat’s Cheese Quiche by Caroline’s Cooking
- BLT Bread Salad by The Chef Next Door
- Grilled Manwich Club by Momma’s Meals
- Restaurant Style Double Bacon BLT by The Freshman Cook
- Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce by Bottom Left of the Mitten
Bacon as a Side Dish
- Bacon and Cheddar Smashed Red Potatoes by Family Around The Table
- Bourbon Bacon Jam by Cosmopolitan Cornbread
- Bacon, Beer & Jalapeno Muffins by Wholistic Woman
- Easy Bacon, Beans & Greens by My Life Cookbook
- Greens with Gruyere and Bacon by Cooking Chat
- Peas with Bacon and Crispy Onions by Hezzi-D’s Books and Cooks
Join 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.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
sandwiches
|
Ingredients
- 1/2 cup mayonnaise
- 2 1/2 Tbs ketchup
- 2 1/2 Tbs sweet relish
- 2 Tbs apple cider vinegar
- 1 tsp lemon juice
- 1/2 tsp garlic powder
Ingredients
'Isn't That Special' Sauce
|
|
Instructions
-
Mix all the ingredients together in a bowl. Pour over sliders when serving.
Fiesta Fries
Tired of the same old tacos? Looking to give fries a new life? Then try these Fiesta Fries for dinner or at your next party.
With the holidays behind us, I was ready to just relax on this Mitten Movie Night and make something super easy. These Fiesta Fries were on the table in less than 20 minutes and took ALL THE STUFF I LOVE IN TACOS and loads it on top of crispy french fries.
What TV show pairs well with loaded french fries and beer?
I am on the third episode of Escape At Dannemora. If you are into compelling dramas that are based on actual events, then this show is for you.
Patricia Arquette’s character is really one of the most complex I’ve seen in a long time. You want to hate her. You want to feel sorry for her. I can see why she’s up for awards for this role.
What beer pairs well with Fiesta Fries?
The beer: Tiny Bomb American Pilsner from Wiseacre Brewing Co.
We purchased this while we were on our trip to Nashville in November. This beer was very similar to my favorite type of blonde ale just slightly less sweet. Gave me a serious summertime vibe even in the middle of winter.
Like most people, I’m sure either you asked for an Instant Pot or an Air Fryer for Christmas this year. I asked for the later and have to admit I am so happy I did! For this recipe, I used it to make my fries nice and crispy.
How do you make crispy french fries in the air fryer?
According to my air fryer users guide frozen french fries should be cooked at 400 degrees for 15 minutes.
I used this as a start but went 10 minutes at 400 degrees, taking out the basket and shaking, then cooking for another 10 minutes. They turned out perfect! (Fries go great with PB&J Burgers, Michigan Hot Dogs or Roast Beef Sandwiches)
How to make Fiesta Fries:
Next, make the beef with green chili enchilada sauce for the topping on the fries.
Start by browning 1 pound of 80/20 beef with 1/4 cup green onions. Save the green ends for garnish.
Once the beef is cooked all the way through add the green chili enchilada sauce. Heat through.
For
The nice thing about these fries
And here you are…..
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.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 32 ounces frozen french fries cooked according to package directions or made to air fryer specifications
- 1 pound ground hamburger (80/20 mix)
- 2 green onion stalks chopped, half for ground beef and half for garnish
- 10 ounces green chili enchilada sauce
- 1 Tbs creole seasoning
- 1/2 cup shredded cheddar jack cheese
- 1/2 cup taco sauce
- 1/2 cup avocado ranch dressing
- 1/4 cup jalapeno & tomato for topping
Ingredients
|
|
- Make the french fries according to package directions or made to air fryer specifications.
- Brown 1 pound of 80/20 beef with 1/4 cup green onions. Save the green ends for garnish.
- Once the beef is cooked all the way through add the green chili enchilada sauce. Heat through.
- Top with avocado ranch dressing, cheese, tomatoes, the rest of the green onions, and jalapenos. Drizzle with taco sauce. Enjoy!
Chocolate Bottom Strawberry Cheesecake
This Chocolate Bottom Strawberry Cheesecake has a creamy cheesecake filling on top of a thick chocolate layer and a sweet strawberry topping. So easy and delicious!
Jello-O No Bake Cheesecake Dessert comes with everything you need to start. The box includes a 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.
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 reviews. Call me an attention seeker, but I love it when people enjoy what I bring to the table.
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 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.’
How to make Chocolate Bottom Strawberry Cheesecake:
Open the box of Jell-o Cheesecake and take out the crust mix. Add the mix to an 8-inch pie plate.
In a bowl melt the butter.
Add sugar to the crust mix and then add the butter. Spread the crust over the bottom and sides of the pie plate.
In another bowl add the filling mix and milk. Beat until thickened, about 2 minutes.
To a microwave proof dish add the chocolate chips and milk. Melt in 45-second sessions. Stirring in between. Repeat until all chocolate is melted.
Add on top of the graham cracker crust.
Add the filling. Refrigerate for 2 or more hours.
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—>
When ready to serve top with the strawberry topping. And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published August of 2016. Updated photos & recipe January of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
**Music ‘A Hoot’ by Partners in Rhyme
| Prep Time | 5 minutes |
| Passive Time | 2 hours |
| Servings |
pieces
|
Ingredients
- 1 box Jello-O No Bake Cheesecake Strawberry
- 2 Tbs sugar
- 5 Tbs butter, melted
- 1-1/2 cup cold milk PLUS 2 Tbs
- 6 ounces semi-sweet chocolate chips
Ingredients
|
|
Instructions
-
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.
-
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.
-
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.
-
Refrigerate for 2-6 hours.
-
When ready to serve top with strawberry topping.
-
Cut into 8 pieces. Enjoy!
Shrimp Spaghetti
Shrimp and pasta are covered with a creamy, spicy sauce that is big on flavor! Shrimp Spaghetti is easy enough for a weeknight dinner but an elegant enough for date night too.
My husband loves to visit a local Chinese buffet when we go out shopping. One of my favorite dishes on the buffet is a creamy dish they call ‘Shrimp Spaghetti’. So for this Mitten Movie Night, I decided this would be a great recipe to try and recreat at home.
The problem was though, I couldn’t quite pin down what type of sauce is used in this dish. It’s not alfredo sauce. The taste is sweet and creamy. After some research, the closest one I found was Bang Bang sauce.
While the pasta was spicier than what I get at the buffet it was still as good, if not better!
What movie pairs well with seafood and craft beer?
The big movie right now is Bird Box on Netflix.
Luckily I read the book before watching this movie. While it was good, the book is SO much better. It is also written by a Michigan author.
What beer pairs well with Shrimp Spaghetti?
The beer: HonkeyTonk Brewing Co. West Coast IPA
We picked this beer up along with a few others while we were in Nashville in November. I’m more of a New England IPA fan but my husband is a lover of all things IPA.
How to make Shrimp Spaghetti:
Cook the spaghetti according to package directions. Drain and set aside.
Thaw the shrimp then remove and discard the tails.
In a pan add the butter, shrimp and half of the chopped green onions.
Sauté the shrimp until cooked through.
Next, mix the ingredients for the sauce. It’s so simple – mayonnaise, sweet Thai chili sauce
To the pan the shrimp is in, add the cooked spaghetti and the sauce. Stir to combine. The spaghetti will warm the sauce so no need to cook further.
Top with the reserved green onions.
Tips & Variations for Shrimp Spaghetti:
- Want a less spicy dish? Swap out the sweet Thai chili sauce for
sweet & sour sauce. - I use pre-cooked shrimp to save time. If using uncooked shrimp prepare and cook according to package directions.
And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from Spicy Southern Kitchen
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
servings
|
- 8 ounces spaghetti pasta
- 8 ounces shrimp I used pre-cooked shrimp but use whatever you like best
- 1 Tbs butter
- 2 garlic cloves minced
- 2 green onion stalks chopped
- 1/2 cup mayonnaise
- 1/4 cup sweet Thai chili sauce
- 1/2 tsp Spanish paprika
Ingredients
|
|
- Cook the spaghetti according to package directions. Drain and set aside.
- Thaw the shrimp then remove and discard the tails.
- In a pan add the butter, shrimp and half of the chopped green onions.
- Sauté the shrimp until cooked through.
- Mix the ingredients for the sauce. It's so simple - mayonnaise, sweet Thai chili sauce and paprika.
- To the pan the shrimp is in, add the cooked spaghetti and the sauce. Stir to combine.
- Top with the reserved green onions. Serve and enjoy!
Tips & Variations for Shrimp Spaghetti:
- Want a less spicy dish? Swap out the sweet Thai chili sauce for sweet & sour sauce.
- I use pre-cooked shrimp to save time. If using uncooked shrimp prepare and cook according to package directions.
Dilled Brussels Sprouts Pizza
Looking for a simple pizza recipe that isn’t simple on flavor? Dilled Brussels Sprouts Pizza has a creamy garlic sauce, lots of cheese and is topped with dilled vegetables. Perfect for when you are looking for a slice of something different.
*Affiliate links are included in this post. Please read my Discloser Policy. I received Paisley Farm Food products complimentary but all opinions stated in this post are my own. For more information about Paisley Farm visit their site.
I’ve been seeing pickle pizza all over social media lately. So when I got these great jars of ready-to-serve vegetables from Paisley Farm, I knew I had to try my own take on dill pizza!
This pizza turned out so good! It would make a great holiday party appetizer, a snack while watching Christmas movies or a great addition to a New Year’s Eve pizza buffet.
When I made this I decided to go with a nice, light garlic sauce. It worked out to perfection!
If you are interested in trying a different Paisley Farm vegetable and sauce combination might I recommend these pairings:
- Red tomato sauce, Hot Brussels Sprouts, and mozzarella cheese.
- An Asian inspired sauce (get the recipe here), Asian Bean Salad, and cheddar cheese.
- Chunky salsa, Southwest Bean Salad, and pepper jack cheese.
How to make Dilled Brussels Sprouts Pizza:
Preheat the oven to 375 degrees and prepare the pizza crust according to package directions or your favorite pizza crust recipe. (I’ve got a great one here.)
Next, I made the garlic sauce to go on top of the pizza crust. In a small saucepan melt the butter over medium heat.
Whisk in the minced garlic then sauté for 30 seconds.
To the butter, add the 1 Tbs flour a little at the time, constantly whisking the butter.
Finally, whisk in the milk to thin out the mixture then let thicken to a sauce. Turn off the heat.
Top the prepared pizza crust with the sauce. Add the cheese.
Finally, slice the Dilled Brussels Sprouts and add to the top of the pizza and sprinkle dill weed over the top of the pizza.
Bake the pizza for 18-20 minutes. Slice into 8 slices.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 18 minutes |
| Servings |
servings
|
- 1 pizza crust either premade or made per package directions
- 4 Tbs unsalted butter
- 3 garlic cloves minced
- 1 Tbs flour
- 3-4 Tbs milk
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 1/2 cup mozzarella cheese, shredded
- 1/2 cup Paisley Farms Dilled Brussels Sprouts halved
- 1/2 tsp dill weed
Ingredients
|
|
- Preheat the oven to 375 degrees and prepare the pizza crust according to package directions or your favorite pizza crust recipe.
- In a small saucepan melt the butter over medium heat.
- Whisk in the minced garlic then sauté for 30 seconds.
- To the butter, add the 1 Tbs flour a little at the time, constantly whisking the butter.
- Whisk in the milk to thin out the mixture then let thicken to a sauce. Turn off the heat.
- Top the prepared pizza crust with the sauce. Add the cheese.
- Slice the Dilled Brussels Sprouts and add to the top of the pizza and sprinkle dill weed over the top of the pizza.
- Bake the pizza for 18-20 minutes. Slice into 8 slices. Enjoy!
Stuffing-Coated Chicken
5 ingredients and 34 minutes and you have a cozy dinner that fits into any busy schedule. Stuffing-Coated Chicken is juicy on the inside and crunchy on the outside. Serve with a side of gravy and dinner is ready.
Delicious comfort food this time of year is my #1 go-to for dinner. But who has hours to cook meals like Beef Ragu or Beef Tips & Gravy during busy weeknights? Not many. So this Stuffing-Coated Chicken is a recipe that I keep in my back pocket for nights when I’m craving something as easy as it is tasty.
As I mentioned, this recipe only uses 5 simple ingredients. You don’t even need
How to make Stuffing-Covered Chicken:
First, preheat the oven to 375 degrees and cut up the chicken into pieces if you did not buy tenderloins.
Next, in a bowl add half the can of cream of chicken soup. Then combine with 1/4 cup of the milk. Reserve the other half soup and milk for the gravy.
Add the stuffing mix onto a plate.
Cover a cookie sheet with tin foil and lightly grease.
Take the chicken and dip into the cream of chicken soup mixture.
Cover the chicken in the stuffing mixture then place on the cookie sheet. Continue with the rest of the chicken.
In a microwave proof measuring cup or mug melt 1/4 cup butter. Pour over the top of the chicken.
Place the chicken into the oven and bake for 35 minutes.
In the last 5 minutes of baking, take the other half of the cream of chicken soup and mix with 1/4 cup milk and stir to combine. Microwave for 2 minutes to make the gravy for the top of the chicken.
And here you are…..
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.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 1 10.5 ounces cream of chicken soup
- 1/2 cup whole milk
- 1 6 ounces stuffing mix I used chicken flavor
- 2 pounds boneless, skinless chicken breasts or tenderloins
- 1/4 cup butter, melted
Ingredients
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- First, preheat the oven to 375 degrees and cut up the chicken into pieces if you did not buy tenderloins.
- Next, in a bowl add half the can of cream of chicken soup. Then combine with 1/4 cup of the milk. Reserve the other half soup and milk for the gravy.
- Add the stuffing mix onto a plate.
- Cover a cookie sheet with tin foil and lightly grease.
- Take the chicken and dip into the cream of chicken soup mixture.
- Cover the chicken in the stuffing mixture then place on the cookie sheet. Continue with the rest of the chicken.
- In a microwave proof measuring cup or mug melt 1/4 cup butter. Pour over the top of the chicken.
- Place the chicken into the oven and bake for 35 minutes.
- In the last 5 minutes of baking, take the other half of the cream of chicken soup and mix with 1/4 cup milk and stir to combine. Microwave for 2 minutes to make the gravy for the top of the chicken.
Malted Milk Chocolate & Walnut Fudge
This Malted Milk Chocolate & Walnut Fudge has rich milk chocolate, marshmallows, crunchy walnuts and a little malty flavor that adds something a little extra to this fudge recipe.
The holidays always call for fudge! Don’t you agree? The thing that I love most about fudge too is that everyone makes it differently. Whether it’s a classic chocolate and nut combination or loaded with goodies I have to admit that I haven’t ever met a piece of fudge that I did not like.
Another great thing about fudge, it’s SO EASY TO MAKE!
The inspiration for this fudge recipe comes from my love of malted milk powder. It is something I always have on hand. It’s so good in plain or chocolate milk, shakes, even morning oatmeal.
Then I added marshmallows thinking of the hot chocolate that we make while it’s cold outside. Finally, add the nuts for a crunchy texture.
How to make Malted Milk Chocolate & Walnut Fudge:
In a microwave proof bowl add the milk chocolate chips and sweetened condensed milk.
Microwave the mixture in 45-second intervals, stirring in between to combine the ingredients. It should take about 4-5 rounds until everything is well combined.
To the bowl add the marshmallows, walnuts and malted milk powder. Stir to mix everything together.
In an 8″x8″x pan add non-stick tin foil. Lightly grease the tin foil then add the fudge mixture to the pan.
Put the fudge into the refrigerator for at least 1 hour. Make sure the fudge has set before trying to cut.
Cut into 25 pieces and serve.
Tips for making Malted Milk Chocolate & Walnut Fudge:
- Since the chocolate mixture is hot the marshmallows will melt some.
- Store any leftover fudge in a container in the refrigerator for up to 5 days.
And here you are…..
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.
| Prep Time | 5 minutes |
| Passive Time | 1 hour |
| Servings |
pieces
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Ingredients
- 1 12-ounce milk chocolate chips
- 1 14-ounce sweetened condensed milk
- 1/2 cup chopped walnuts
- 2 cup mini marshmallows
- 2 Tbs malted milk powder
Ingredients
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|
Instructions
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In a microwave proof bowl add the milk chocolate chips and sweetened condensed milk.
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Microwave the mixture in 45-second intervals, stirring in between to combine the ingredients. It should take about 4-5 rounds until everything is well combined.
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To the bowl add the marshmallows, walnuts and malted milk powder. Stir to mix everything together.
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Put the fudge into the refrigerator for at least 1 hour. Make sure the fudge has set before trying to cut.
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Cut into 25 pieces and serve. Enjoy!
Recipe Notes
Tips for making Malted Milk Chocolate & Walnut Fudge:
- Since the chocolate mixture is hot the marshmallows will melt some.
- Store any leftover fudge in a container in the refrigerator for up to 5 days.
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