Peanut Butter & Chocolate Chip Blondies

These Peanut Butter & Chocolate Chip Blondies are loaded with nuts from the crunchy peanut butter and sprinkled with chocolate chips throughout. The perfect PB & chocolate combination.

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I received Imperial Sugar complimentary but all opinions stated in this post are my own.

When I think of comfort food desserts, my mind instantly goes to brownies. They are easy to make in one pan, don’t take too many ingredients, and can be easily customized to everyones taste.

So for my first #Choctoberfest2019 dessert I knew it had to be blondies. Different from regular chocolate brownies, blondies have a sweet dough that let’s the additional ingredients be the star. Also, using Imperial Brown Sugar leaves that sweet brown sugar taste.

Speaking of Imperial Sugar, for this month only Imperial is holding a ‘Scary Scramble’ Contest 2019! Check out the rules here and find out how to join in on this fun game!

How to make Peanut Butter & Chocolate Chip Blondies:

Preheat the oven to 350 degrees.

To a mixer or mixing bowl, add the peanut butter and stir to loosen it up. Add the eggs and melted butter.

Now add the salt, baking powder, and vanilla. Next, add the brown sugar. Then slowly fold the flour a 1/2 cup at a time.

Finally, add the chocolate chips. Stir to combine everything together.

Add the peanut butter brownie dough that’s loaded with chocolate chips into a 9×13 glass pan that has been lined with parchment paper. Bake for 35 minutes.

Let the blondies cool and then cut into 12 pieces and serve. And here you are…..

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

Instagram | Bottom Left of the Mitten

Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019, and contacted via email. See terms and conditions for more details. Enter the giveaway now:

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Check out all these delicious recipes from all the participants of #Choctoberfest!

You are invited to the Inlinkz link party!

Click here to enter

Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2019:

Triple Chocolate Kitchen2 Cookin MamasA Day in the Life on the FarmA Labour of LifeA Little Fish in the KitchenA Southern FairytaleAmy’s Cooking AdventuresAn Affair from the HeartBottom Left of the MittenBroken TeepeeBunsen Burner BakeryChampagne and CoconutsCindy’s Recipes and WritingsCook with RenuCook’s HideoutCookaholic WifeCrafty Cooking MamaDaily Dish RecipesDixie Chik CooksEveryday EileenFairyburgerFamily Breakfast RecipesFirst Timer CookFix Me a Little LunchFrugal & FitFun Happy HomeGet the Good Stuff!Glenda EmbreeHezzi-D’s Books and CooksHow Was Your Day?I Can Cook ThatJoin Us, Pull up a ChairKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLife & Medicine BlogLife on FoodLong Distance BakingLynchburg MamaMakes, Bakes and DecorMaking MiraclesMama Needs CakeMemories In The KitchenOur Good LifeOur Sutton PlacePalatable PastimeQueenslee AppétitReviewz & NewzSarah Cooks the BooksSarah’s Bake StudioSeduction In The KitchenShockingly DeliciousSimple Family Crazy LifeSimply Inspired MealsSneha’s RecipeStyle IslandSumptuous SpoonfulsSweet CoraliceSweet Dash of SassTake Two TapasThat RecipeThe Awesome MuseThe Beard and The BakerThe Delicious SpoonThe Food Hunter’s Guide to CuisineThe Freshman CookThe Redhead BakerThe Schizo ChefThe Spiffy CookieThe Urben LifeTrampling RoseTurnips 2 TangerinesWho Needs A Cape?Wildflour’s Cottage KitchenZesty South Indian Kitchen
Print Recipe
Peanut Butter & Chocolate Chip Blondies
Loaded with crunchy nuts, peanut butter, and chocolate chips these Peanut Butter and Chocolate Chip Blondies are the ultimate comfort food dessert.
Course Dessert
Keyword brownies
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Keyword brownies
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. To a mixer or mixing bowl, add the peanut butter and stir to loosen it up. Add the eggs and melted butter.
  3. Add the salt, baking powder, and vanilla. Next, add the brown sugar. Then slowly fold the flour a 1/2 cup at a time.
  4. Add the chocolate chips. Stir to combine everything together.
  5. Place the peanut butter brownie dough into a 9x13 glass pan that has been lined with parchment paper. Bake for 35 minutes.
  6. Let the blondies cool and then cut into 12 pieces and serve. Enjoy!

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.

Ham and potato soup in the background with a hand holding raspberry pie dippers.

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!

Ham and Potato Soup | Bottom Left of the Mitten

So that got me thinking, what if I made my favorite ham and potato soup and incorporated a sweet side to go with it? Who knew this is what potato soup had been missing all along?

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.

Potatoes, celery, carrots, onions, garlic and ham chopped and sitting on a cutting board.

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.

Pie crust with spoonfuls of raspberry jam sitting on it.

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.

Pie crust with filling in the center ready to be cut.

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?

And here you are……

Ham and potato soup in a bowl with raspberry pie dippers and a craft beer off to the side.

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

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

Print Recipe
Ham and Potato Soup with Raspberry Pie Dippers
This Ham and Potato Soup is the perfect comfort food for the colder months. The Raspberry Pie Dippers takes this soup from ordinary to extraordinary.
Ham and Potato Soup | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Ham and Potato Soup
Raspberry Pie Dippers
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Ham and Potato Soup
Raspberry Pie Dippers
Ham and Potato Soup | Bottom Left of the Mitten
Instructions
Ham and Potato Soup
  1. Peel, clean and chop the potatoes and carrots.
  2. Chop the celery and onions. Mince the garlic.
  3. In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
  4. Add the chicken broth, potatoes, carrots, salt, pepper, and herbs. Simmer for 20 minutes.
  5. 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.
Raspberry Pie Dippers
  1. Spread a prepared pie crust onto a floured surface.
  2. Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
  3. Whisk one egg then brush along the sections that do not have jam on them.
  4. Add the other pie crust to the top of the raspberry jam. Press down between each 'pocket' to seal the edges.
  5. Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
  6. Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers. 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. 

Stuffing-Coated Chicken on a plate with carrots and gravy.

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.

Stuffing-Coated Chicken on a plate with carrots and gravy.

As I mentioned, this recipe only uses 5 simple ingredients.  You don’t even need seperate ingredients to make the gravy that goes on top.  The best thing is that this time of year stuffing mix and creamed soups are very cheap so I usually grab a couple boxes and cans so that I always have the items to make this on hand.

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.

A cookie sheet with chicken, cream of chicken soup and stuffing on a plate.


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.

Stuffing-coated chicken on a sheet with butter being poured over it.

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…..

Stuffing-Coated chicken on a plate with carrots and gravy.

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

Instagram | Bottom Left of the Mitten

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

Print Recipe
Stuffing-Coated Chicken
Stuffing-Coated Chicken is an easy dinner that uses 5 simple ingredients and takes just 35 minutes in the oven. Perfect for busy weeknights!
Stuffing-Coated Chicken | Bottom Left of the Mitten
Course Main Dish
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Stuffing-Coated Chicken | Bottom Left of the Mitten
Instructions
  1. First, preheat the oven to 375 degrees and cut up the chicken into pieces if you did not buy tenderloins.
  2. 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.
  3. Add the stuffing mix onto a plate.
  4. Cover a cookie sheet with tin foil and lightly grease.
  5. Take the chicken and dip into the cream of chicken soup mixture.
  6. Cover the chicken in the stuffing mixture then place on the cookie sheet. Continue with the rest of the chicken.
  7. In a microwave proof measuring cup or mug melt 1/4 cup butter. Pour over the top of the chicken.
  8. Place the chicken into the oven and bake for 35 minutes.
  9. 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.

Pesto Fries

Want an out of this world french fry recipe for when you’re craving something salty and crunchy?  Pesto Fries are drizzled with a buttery pesto sauce then sprinkled with cheese.  The perfect snack or side to any main dish.

Pesto Fries on a plate ready to eat!

Who doesn’t love a big pile of hot, crispy french fries?  They are like a really great little black dress, they go with everything and can be dressed up with a few accessories.  The ‘accessories’ for these fries happen to be a delicious pesto sauce that is drizzled on then baked in.  Sprinkle with some cheese and you’ve got a great dish for this Mitten Movie Night.

This recipe is inspired by a hot dog food truck that we had dinner from at our local energy cooperative customer appreciation day.  I was sad that I didn’t get the name of it because if I had, I probably would be following it like a Grateful Dead groupie.

While waiting in line to order the smell coming out of the food truck was A-M-A-Z-I-N-G.  Once I was up to the window I ordered a bacon-wrapped hot dog and for the side, pesto fries.  They came out piping hot and loaded with pesto, cheese and tasted even better than I expected.

I locked the flavors away in my mind and knew that like most wonderful things I eat, I had to come home and recreate this Pesto Fries recipe and pair it with some great craft beer.

What movie or TV show pairs well with fries and beer?

I’m sure you have probably heard of a little show that is sweeping the horror scene called, The Haunting of Hill House.  While Halloween is over this show will keep you in the creeps for a long time.  My recommendation when you start watching is to plan for a binge session because you will NOT be able to turn away.

What beer pairs well with Pesto Fries?

The beer: Sunspot Hefeweizen Ale from Greenbush Brewing Company. 

This beer was in a mixed 6 pack of Michigan beers that my husband picked up at one of his favorite beer store in Southwest Michigan.

Pesto Fries on a pan ready to eat!

What makes a Hefeweizen a great beer to pair food with?

This German beer is a drinkable beer that pairs well with nearly everything.  It’s light and drinkable and you can enjoy it while you fill up on delicious food, not the beer.

Better yet, Hefeweizen has a fruity, lemony appeal so it may lend as a little breath refresher for all the garlic on these Pesto Fries.

How to make Pesto Fries:

Preheat the oven to 400 degrees or to the temperature that is on the package of fries.

On a sheet place parchment paper.  Spread the whole bag of frozen french fries to the pan in a single layer.

Cook according to package directions, mine took about 30 minutes flipping halfway through.

Frozen fries ready to cook.

In the last 5 minutes of cooking, make the pesto sauce to go on top.

In a heatproof cup or glass measuring cup melt the butter.

To the melted butter add the minced garlic.

Ingredients and steps to make pesto sauce for pesto fries.

Add the prepared pesto sauce.

Finally, pour in the olive oil.  Stir to combine completely.

Take the french fries out the of the oven and pour the pesto sauce over the fries.  Put back into the oven for 5 minutes.

Take out and serve individually with parmesan-romano cheese sprinkled on it.

Looking for a dish to serve with Pesto Fries?

And here you are……

Pesto Fries on a plate ready to eat!

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

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



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Pesto Fries

Crispy fries smothered in a buttery pesto sauce, sprinkled with parmesan-romano cheese. Pesto Fries make a great snack or side for burgers and sandwiches.

Pesto Fries | Bottom Left of the Mitten

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients

Pesto Fries | Bottom Left of the Mitten


Instructions
  1. Preheat the oven to 400 degrees or to the temperature that is on the package of fries.

  2. On a sheet place parchment paper. Spread the whole bag of frozen french fries to the pan in a single layer.

  3. Cook according to package directions, mine took about 30 minutes flipping halfway through.

  4. In the last 5 minutes of cooking, make the pesto sauce to go on top.

  5. In a heatproof cup or glass measuring cup melt the butter.

  6. To the melted butter add the minced garlic.

  7. Add the prepared pesto sauce.

  8. Finally, pour in the olive oil. Stir to combine completely.

  9. Take the french fries out the of the oven and pour the pesto sauce over the fries. Put back into the oven for 5 minutes.

  10. Take out and serve individually with parmesan-romano cheese sprinkled on it. Enjoy!

Mac and Cheese for a Crowd

This is the time of year for tailgates and holiday parties, so having a Quick Recipe that will feed lots of people is a must! This Mac and Cheese for a Crowd has only a few ingredients and comes together easily.  Set it and forget it in the slow cooker so you can enjoy the party and not be stuck in the kitchen.

Mac and Cheese for a Crowd | Bottom Left of the Mitten

I’ve been making this mac and cheese recipe for years.  It’s always my go-to when people are coming over.  The pasteurized cheese spread melts perfectly with the pasta to create this deliciously cheesy dish that goes with literally any main dish that you are servings – hot dogs, hamburgers or smoked meats.

Did you just say ‘pasteurized cheese spread’?

Yes, yes I did.  It still exists and it’s truly THE BEST way to make this mac and cheese. While I do not keep it in my fridge on a regular basis this recipe is one reason why you might want to keep it on hand.

Mac and Cheese for a Crowd | Bottom Left of the Mitten

This recipe calls for only half the amount of pasteurized cheese spread.  I made this twice in a month for my son’s birthday and then a pool party so all I was out was 2 boxes of pasta and two cans of evaporated milk.  Total cost for this macaroni and cheese for 2 parties: Less than $11.00.  Double bonus: This mac and cheese for a crowd is very economical.

How to make Mac and Cheese for a Crowd: {VIDEO BELOW}

Cook the elbow pasta according to package directions and drain.

Add the drained pasta to a greased slow cooker.

Mac and Cheese for a Crowd | Bottom Left of the Mitten

Cube 1/2 the package of pasteurized cheese spread.  Place on top of the pasta in the slow cooker.

Shake the evaporated milk then open and pour over the pasta and cheese.

In a small bowl add the garlic powder, onion powder, black pepper, and parsley flakes.  Stir to combine then pour over the pasta and cheese.

Stir to completely combine all the ingredients together.

Cover and set the slow cooker as follows:

Since the pasta will continue to cook in the slow cooker *do not* leave on high heat for very long.

  • Serving immediately – set the slow cooker to high for up to 10 minutes, stirring often.
  • Eating within 30 minutes – set the slow cooker to low, stirring every 10 minutes.
  • Waiting longer than an hour – set the slow cooker to keep warm, stirring every 20 minutes. 

And here you are……

Mac and Cheese for a Crowd | 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.




Print Recipe
Mac and Cheese for a Crowd
This recipe for Mac and Cheese for a Crowd is a cheesy dish that's ready to party! Easy comfort food that has just a few ingredients but is so satisfying.
Mac and Cheese for a Crowd | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Mac and Cheese for a Crowd | Bottom Left of the Mitten
Instructions
  1. Cook the elbow pasta according to package directions and drain.
  2. Add the drained pasta to a greased slow cooker.
  3. Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.
  4. Shake the evaporated milk then open and pour over the pasta and cheese.
  5. In a small bowl add the garlic powder, onion powder, black pepper and parsley flakes. Stir to combine then pour over the pasta and cheese.
  6. Stir to completely combine all the ingredients together.
  7. Cover and set according to timing below. Enjoy!
Recipe Notes

Cover and set the slow cooker as follows:

Since the pasta will continue to cook int he slow cooker *do not* leave on high heat for very long.

  • Serving immediately - set the slow cooker to high for up to 10 minutes, stirring often.
  • Eating within 30 minutes - set the slow cooker to low, stirring every 10 minutes.
  • Waiting longer than an hour - set the slow cooker to warm, storring every 20 minutes. 

Pulled Pork Mac and Cheese

A creamy homemade cheese sauce coats noodles and makes the perfect bed for pulled pork.  Drizzle this Pulled Pork Mac and Cheese with BBQ sauce then top with spicy jalapenos and pickled red onions. 

Pulled Pork Mac and Cheese on a plate with some BBQ sauce off to the side.

Welcome to the first Mitten Movie Night of Spring! We are ready to settle in and start enjoying the warmer weather.  Today I am sharing a recipe that is inspired by a wonderful meal that we had while on our Spring Break trip to Florida, pulled pork mac and cheese.

A little more on the backstory of where this recipe originated from.  This year was the first year that we actually ventured out of Michigan for Spring Break. The Winter has been long and we were all in need of some serious Sunshine.  So we headed down to a place that I grew up going to as a kid – Venice, Florida. Right on the Gulf of Mexico we couldn’t have asked for a better place to get away from it all….well expect for the traffic with everyone else having the same idea…but I digress and do not want to complain because this was easily one of my favorite vacations we’ve ever had.  I mean look at this picture of the boys heading down to the beach.  A picture truly is worth a thousand words.

Spring Break 2018 Venice Florida.

While we were in Florida we visited my friend and her family who hosted us for Easter.  Visited the Clearwater Marine Aquarium to see Winter & Hope.  Then enjoyed lots of time at the pool, the beach and eating really good food.  On the suggestion of one of the residents at the condo we headed over to Darrell’s BBQ. It was a treat because anyone with kids and driving 24 hours to get to a location knows it means lots of fast food and we were ready for a sit down meal.  The husband had the pulled pork platter, Big A had a burger and Little A and I shared a big bowl of pulled pork mac and cheese with piles of pork and sweet BBQ sauce.  It was so good and one that I kept note of so I could make it as soon as we got home.

Pulled Pork Mac and Cheese on a plate ready to eat.

What beer pairs well with Pulled Pork Mac and Cheese?

The beer: Hopsoulution Double IPA from Bell’s.

Even though most of this post talks about Florida, I am a Michigan girl and happy to be home because we do have some of the best craft beer in the country.  Wouldn’t you know we came back just in time for the release of Hopsoulution Double IPA.

How to make Pulled Pork Mac and Cheese:

Let’s start with the pulled pork.  For this pulled pork mac and cheese recipe, I made the pork in the slow cooker.  You can easily smoke the meat if you like but I ran short on time and really didn’t feel like pulling out the smoker so the slow cooker worked just as good.

Mix the beef broth and seasonings in the bottom of the crock pot and add the pork. Set for 6-8 hours on low and the pork is ready to be taken out and pulled.

About 20 minutes before the pork is ready to come out start the macaroni and cheese. Boil the pasta according to package directions.  Once it is done remove from the pan, drain and set aside in another bowl.

To the pot you cooked the pasta add the butter and over medium heat melt the butter.  Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk.  Stir until combines and you have a nice sauce appearance.

Now add the nutmeg, pepper, garlic powder then finally add the 3 different cheeses.  Make sure you stir the whole time.  See how awesome this sauce comes out. The ‘pull’ of the cheese.  Thick enough to coat all the noodles.  Another word for it is ‘cheesetastic’.

Cheese sauce in a pan.

Add the noodles to the pot and stir to get all the sauce all over the noodles.  Now set out a plate and add the mac and cheese.

Heap some pulled pork on there.  Drizzle with BBQ sauce (I recommend my Best BBQ Sauce).  Finish off this pulled pork mac and cheese with pickled red onions and jalapenos.

And here you are….

Pulled Pork Mac and Cheese on a plate with some BBQ sauce and a craft beer off to the side.

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

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


Print Recipe
Pulled Pork Mac and Cheese
Pulled Pork Mac and Cheese has creamy homemade sauce and is topped with tender pulled pork and sweet BBQ sauce. The perfect meal for when you're looking for cheesy decadence.
Pulled Pork Mac and Cheese | Bottom Left of the Mitten
Prep Time 15 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Pulled Pork
Mac and Cheese
Prep Time 15 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Pulled Pork
Mac and Cheese
Pulled Pork Mac and Cheese | Bottom Left of the Mitten
Instructions
Pulled Pork
  1. To a slow cooker add beef broth, onion powder, minced garlic and seasonings then set for 6-8 hours on low and the pork is ready to be taken out and pulled.
Mac and Cheese
  1. Boil the pasta according to package directions. Once it is done remove from the pan, drain and set aside in another bowl.
  2. To the pot you cooked the pasta add the butter and over medium heat melt the butter. Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk. Stir until combines and you have a nice sauce appearance.
  3. Add the nutmeg, pepper, garlic powder then finally add the 3 different cheese. Make sure you stir the whole time.
  4. Add the noodles to the pot and stir to get all the sauce all over the noodles.
  5. To plate: Add the mac and cheese. Heap some pulled pork on there. Drizzle with BBQ sauce. Finish off with pickled red onions and jalapenos. Enjoy!

Beef Ragu

Slow cooking this Beef Ragu on low makes it so the beef falls apart at forks touch.  While it cooks a rich tomato gravy comes together so you have barely any work to do once it comes out of the oven.

Beef Ragu and tomato gravy over mashed potatoes with rolls on the side ready to eat.

Tonight is our local Christmas parade.  It’s the one thing that I refuse to miss so this Mitten Movie Night will be played out on the streets of our little town.

The holiday parade in our little town reminds me of every small town in almost every Christmas movie I’ve ever seen.  The town crier comes out to start and ends with the most authentic Santa and in between the floats filled with people you do business with or have grown up with pretty much your whole life.  It always makes me feel like I live in one of the most special places around.

So tonight we will fill out bellies up with this delicious dinner then head off to see over 100 floats–let’s just say it doesn’t go quickly.  Then once we get home it will be time for some Holiday ‘Cheer’.

What beer pairs well with a Christmas Parade?

The beer: Christmas Ale from Breckenridge Brewery.

We picked up mini kegs of this Christmas Ale at Costco last week.  Perfect for sharing with guests who are visiting after the parade.

Beef Ragu and tomato gravy over mashed potatoes with rolls on the side ready to eat.

How to make Beef Ragu:

To start remove any extra fat on the eye of round roast.  When I first started making this I didn’t remove the fat and it would make the sauce very oily.  The roast still stays very tender.

Preheat the oven to 350 degrees and make sure your racks are placed so you can add the large pot or dutch oven since you will cook this all in one pot.

In a large pot or dutch oven heat 2 Tbs oil.  Salt and pepper each side then add to the pot.  Sear each side to trap in the juices for 2-3 minutes.

Remove the beef and put on a plate.

There will still be some oil in the pan to that add the onion and garlic.  Sautee for 2-3 minutes.  To the onions now add the wine, beef stock, and tomato paste.  Stir to combine all the liquids together and cook down the tomato sauce so there are no more clumps.  Add the beef back into the pan.  Finally, add the carrots.

Eye of round roast in a pot with carrots and a tomato gravy.

Place a top over the pot and into the oven this goes for 3 hours.  Check the roast at 2 to 2-1/2 hours to make sure that there is still liquid in the pot.

When this comes out of the oven you should have a sauce that while thick, it will still have a little ‘give’ to it.  Take the roast out of the sauce and shred or slice it as you like. Add the meat back into the sauce and combine.

This beef is very versatile so boil some noodles or whip up some mashed potatoes.  I made some yellow-skinned mashed potatoes because they are a major food group in my life.

Ladle the sauce and beef over the top.

Tips & Variations for Beef Ragu:

  • If you prefer to leave the fat on the roast, skim the sauce of fat once it is done the cooking.
  • Depending on the varying temperatures of oven you may have to add a little more beef stock so it does not dry out.  Try adding 1/4 cup at a time as needed.

Bake up some fluffy rolls and here you are….

Beef Ragu and tomato gravy over mashed potatoes with rolls on the side ready to eat.

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

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

Beef Ragu | Bottom Left of the Mitten #beef #roastbeefrecipe #foodandbeerpairing

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Beef Ragu
Slow cooked in the oven for 3 hours leaves this Beef Ragu so tender it falls apart. Wine and tomato paste help make a rich sauce. A delicious and hearty Winter meal.
Beef Ragu | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 3 hours
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 3 hours
Servings
servings
Ingredients
Beef Ragu | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees and make sure your racks are placed so you can add the large pot or dutch oven since you will cook this all in one pot.
  2. Remove any extra fat on the eye of round roast.
  3. In a large pot or dutch oven heat 2 Tbs oil. Salt and pepper each side then add to the pot. Sear each side to trap in the juices for 2-3 minutes. Remove the beef and put on a plate.
  4. In the same pot add the onion and garlic. Sautee for 2-3 minutes. To the onions now add the wine, beef stock and tomato paste. Stir to combine all the liquids together and cook down the tomato sauce so there are no more clumps.
  5. Add the beef back into the pan. Finally add the carrots.
  6. Place a top over the pot and into the oven this goes for 3 hours. Check the roast at 2 to 2-1/2 hours to make sure that there is still liquid in the pot. Adding 1/4 cup at a time as needed.
  7. Take the roast out of the sauce and shred or slice it as you like. Add the meat back into the sauce and combine. Serve with noodles or mashed potatoes. Enjoy!
Recipe Notes

Tips & Variations for Beef Ragu:

  • If you prefer to leave the fat on the roast, skim the sauce of fat once it is done the cooking.
  • Depending on the varying temperatures of oven you may have to add a little more beef stock so it does not dry out.  Try adding 1/4 cup at a time as needed.

Hot Chocolate and Toast

Is there anything better than a big mug of hot cocoa when it’s cold out?  You might as well add a little snack on the side too.  Try this Hot Chocolate and Toast.  It may sound like an odd combination, but there really is nothing like buttery toast dipped in homemade hot chocolate brimming with marshmallows to warm you right up.

Buttered toast with a mug of hot chocolate and marhsmallows on the side.

Well now that Thanksgiving is over let’s get cozy and ready for Christmastime.  That also means here in the Bottom Left of the Mitten at any moment we can be visited with the dreaded 4 letter word: S-N-O-W.  Now don’t get me wrong I love snowy days until about January then I’m done with it.  However Michigan does not listen to me and the last few years it can snow March-March I say!  So why not cozy up with a warm bowl of soup.  Or go out and play it then come home to a piping hot cup of homemade hot chocolate.

As a kid Winter was racing down the biggest hill in our area, Kincheloe Hill, on a bobsled that had *gasp* real metal skis on it.  My brother and I would build igloos brick by brick and then sit in it for hours.  No matter what the wintertime activity was when we were finally forced to come in and peel off the wet layers full of ice balls we would then sit down with one of my favorite treats.  The best way to warm up was a big mug of hot chocolate brimming with gooey marshmallows and buttery toast on the side to dip in it.

Buttered toast on a plate then toast being dipped into a mug of hot chocolate and marshmallows.

This hot chocolate could not be simpler.  Forget ever buying a packet again all you will want to make sure to keep on hand is some sugar, milk and really good cocoa powder.

How to make Hot Chocolate and Toast:

In a medium saucepan add the milk and turn it on to medium heat.  Now to the milk whisk in the sugar, cocoa powder and vanilla.

Keep whisking and cook the cocoa for 5 minutes.

Turn off heat.

Now it’s time to toast the bread.  Slather on LOTS of butter.  Split the milk between 2 cups.  Top with marshmallows.

And here you are…..

Buttered toast with a mug of hot chocolate and marhsmallows on the side.

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

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Adapted from Gimme Some Oven

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Hot Chocolate and Toast | Bottom Left of the Miten #hotchocolate #toast #cocoa

Print Recipe
Hot Chocolate and Toast
It doesn't get better than buttery toast dipped in warm cocoa and sweet marshmallows. Hot Chocolate and Toast is the ultimate winter drink and snack combo.
Hot Chocolate and Toast | Bottom Left of the Mitten
Prep Time 2 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Prep Time 2 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Hot Chocolate and Toast | Bottom Left of the Mitten
Instructions
  1. In a medium saucepan add the milk and turn it on to medium heat. Now to the milk whisk in the sugar, cocoa powder and vanilla. Keep whisking and cook the cocoa for 5 minutes. Turn off heat.
  2. Now it's time to toast the bread. Slather on LOTS of butter. Split the milk between 2 cups. Top with marshmallows. Enjoy!

Beef Tips and Gravy

We are getting ready to settle in for the long Winter.  That means it’s time for some classic comfort food, Beef Tips and Gravy.  Low and slow is the name of the game so these beef tips come out tender. The gravy doesn’t get too thick which is perfect to use to soak into the noodles and dip bread into it.

Beef Tips and Gravy in a bowl with bread off to the side ready to eat.

We had our first dusting of snow last night.  So for this Mitten Movie Night I am ready for the colder weather, snuggling up in front of the fireplace and a big blanket.

What movie pairs well with a hearty beef and noodle recipe and beer?

This is our first holiday in the new house.  While I’m excited to start decorating the new house, I am feeling almost a little ‘homesick’.  We lived in our old house for 15 years.  That’s 15 Thanksgivings, Christmases and New Years.  Two babies came home to have their first visits with Santa there.  So many wonderful memories but now it’s time to focus on the new memories here.

However, I can still stick with tradition and enjoy a few things that we do every year and one of them is watching Scrooged.  Hands down one of my favorite holiday movies.

What beer pairs well with Beef Tips and Gravy?

The beer: The Double Magician from Short’s Brewing.

The malty, caramel flavors in Red Ales pair well with the noodles and the savory beef gravy.

Beef Tips and Gravy in a bowl with bread and a craft beer off to the side ready to eat.

This recipe is one that I’ve been making since before Pinterest was invented.  I did find it online and then printed it out but I’ve been making it so long that I threw it out.  Luckily I think that I found it on Taste of Home and pretty sure this is it!

First off, know that this recipe is time intensive.  If your hanging out at home on a Sunday this is the perfect meal for you.  I have tried cutting down on the time this simmers and it never comes out nearly as good as when I let it go the whole 1-1/2 hours.  So be warned.

How to make Beef Tips and Gravy:

Start by browning the beef tips into a medium saucepan in some oil.  This is just to brown it no need to cook all the way through.

In a measuring cup put 1 cup water, soy sauce and Worcestershire Sauce.  Stir it then add to the beef tips.  Turn the heat to low then cover.

Let cook for 1-1/2 hours making sure to check every 30 minutes.

Beef tips browning in a pan on the stove.

During the last 20 minutes in a separate pot cook the noodles according to package directions.

Cook for 12-14 minutes then empty into a strainer. Turn the low simmering beef tips up to high.

In a bowl add the other cup of water and the package of brown gravy.  Stir to combine and add to the beef tips.  Let cook and thicken up just a little while you do the next part.

In the pot that the noodles cooked add 1 Tbs butter and start melting it.

Then add the mushrooms, onions, and garlic and saute until the mushrooms are cooked down.  It should take about 8 minutes.

Finally to this pot add the beef tips and gravy then the noodles.

Stir everything to combine.

Tips for making Beef Tips and Gravy:

  • For the noodles: bring the water to a boil before adding to the pot it cooks the noodles better and they don’t stick together. 
  • Make sure to check on the beef tips every 30 minutes as they cook.  If you have the heat too high it will cook off the liquid then you might burn your tips–oh no!

Add a side of bread and a vegetable and here you are….

Beef Tips and Gravy in a bowl and on a plate with bread and a craft beer off to the side ready to eat.

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

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Beef Tips and Gravy | Bottom Left of the Mitten #beeftips #gravy #comfortfood

Print Recipe
Beef Tips and Gravy
These beef tips and gravy cook low and slow so they come out tender. Serve over noodles for a stick to the ribs dinner, perfect for the colder weather.
Beef Tips and Gravy | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Beef Tips and Gravy | Bottom Left of the Mitten
Instructions
  1. Brown the beef tips into a medium saucepan in some oil. This is just to brown it no need to cook all the way through.
  2. In a measuring cup put 1 cup water, soy sauce and Worcestershire Sauce. Stir it then add to the beef tips.
  3. Turn the heat to low then cover. Let cook for 1-1/2 hours making sure to check every 30 minutes.
  4. During the last 20 minutes in a separate pot cook the noodles according to package directions. Bring the water to a boil before adding to the pot it cooks the noodles better and they stick together. Cook for 12-14 minutes then empty into a strainer.
  5. Turn the low simmering beef tips up to high. In a bowl add the other cup of water and the package of brown gravy. Stir to combine and add to the beef tips. Let cook and thicken up while you do the next part.
  6. In the pot that the noodles cooked add 1 Tbs butter and start melting it. Then add the mushrooms, onions and garlic and sautee until the mushrooms are cooked down. It should take about 8 minutes.
  7. Finally to this pot add the beef tips and gravy then the noodles.
  8. Add a side of bread and a vegetable. Enjoy!
Recipe Notes

Tips for making Beef Tips and Gravy:

  • For the noodles: bring the water to a boil before adding to the pot it cooks the noodles better and they don't stick together. 
  • Make sure to check on the beef tips every 30 minutes as they cook.  If you have the heat too high it will cook off the liquid then you might burn your tips--oh no!

Gnocchi, Sausage & Spinach Soup #SundaySupper

Little pillows of potato gnocchi, spinach, tomatoes and spicy sausage swirl around in a delicious broth.  Gnocchi, Sausage & Spinach Soup is filling and great on cold nights.

Gnocchi, Sausage & Spinach Soup in a bowl with parmesan and croutons off to the side.

I first made this Gnocchi, Sausage & Spinach Soup recipe as something quick to take my best friend who was sick in the hospital. I was originally going to make a pasta dish with most of these ingredients but adjusted it on the fly to make the ultimate ‘comfort food’ soup to take to her so she could skip the hospital food. I’m glad I did because it has become something that I now make.

Top this with some homemade croutons and a sprinkle of Parmesan. The croutons give it really good crunch.

Gnocchi, Sausage & Spinach Soup in a bowl and a close up of it on a spoon.

How to make Gnocchi, Sausage & Spinach Soup:

Start by melting half of the butter in a large stockpot, adding the onions and cook until softened.  Add garlic now—not before it will brown to fast and get bitter.

Now add the sausage and cook until browned. Once the sausage is cooked I usually either drain this on a plate with a paper towel or drain in colander. I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.

Now add the other half of the butter.  Wilt the spinach. Chop up your tomato and add to the pot. Add the sausage back in.

To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour.  This is what thickens the stock.

Ingredients and steps for making Gnocchi, Sausage & Spinach Soup.

Add the chicken stock now.  I love using bouillon so I heat up 1 cup of water and dissolve the cubes in that.

Then add the remaining water after that.  Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.

Serve it up and add croutons & additional Parmesan.

And here you are……

Gnocchi, Sausage & Spinach Soup in a bowl with parmesan and croutons off to the side.
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Originally published March, 2016. Updated photos & recipe.

Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your soup pot boiling all Winter long.

Comfort Food Soup and Stew Recipes #SundaySupper

Superb Soups

Stupendous Soups

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.

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten #soup #gnocchi #spinach

Print Recipe
Gnocchi Sausage & Spinach Soup
Gnocchi, Sausage & Spinach Soup is the ultimate ‘comfort food’ soup with spicy sausage and bites of gnocchi. Top with croutons and Parmesan and dig in.
Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
Instructions
  1. Start by melting half of the butter in a large stockpot, adding the onions and cook until softened. Add garlic now—not before it will brown to fast and get bitter.
  2. Add your sausage and cook until browned. Once the sausage is cooked drain **I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.
  3. Add the other half of my butter. Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.
  4. To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour.
  5. Add the chicken stock. Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.
  6. Serve it up and add croutons & additional Parmesan. Enjoy!

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