Berrylicious Sweet Tea

With the warmer weather coming we need to have a great drink recipe on hand that uses all the flavors of the season! Sit back, relax and enjoy this Berrylicious Sweet Tea.

Berrylicious Sweet Tea in a pitcher with Stash Tea in the background, snacks, ice and more berries for serving

*Affiliate links are included in this post. Please read my Discloser Policy. I received Stash Tea complimentary but all opinions stated in this post are my own. For more information visit the Stash Tea website and visit their about page.

Brewing up a big batch of this sweet tea is the perfect way to enjoy the warmer weather when entertaining friends and family. Set up the snacks, grab some glasses and ice and you are set for a relaxing afternoon.

Berrylicious Sweet Tea in a pitcher with Stash Tea in the background, snacks, ice and more berries for serving

Stash Tea is offering Bottom Left of the Mitten readers a discount on online orders.

Visit this special link Stash Tea’s:
https://www.stashtea.com/discount/BOTTOMLEFTOFTHEMITTEN-SC
and use the Promo Code: BOTTOMLEFTOFTHEMITTEN-SC.

How to make Berrylicious Sweet Tea:

Start by gathering up the ingredients for this sweet tea. You will need a large pitcher, 10 Stash Tea Pomegranate Raspberry bags, berry trio (blueberries, raspberries and blackberries), and 10 cups of water.

Stash Tea boxes, a pitcher, berries and tea bags laid out on a counter.

In a large stockpot bring 10 cups of water and the 10 tea bags to a boil for 14 minutes. Be sure to clip the paper ends off so that the tea bags can be completely submerged in the water while boiling.

Rinse the berries off.

Next, smash all the berries together, this will release their flavor better.

Ingredients for Berrylicious Sweet Tea

Take the pot off the heat and remove the tea bags.

Add the smashed berries to the pot along with the honey. Let the tea cool completely.

Pour the liquid through a strainer into a clean pitcher.

Find out more about Stash Tea by following them on social media:

Serve tea over a glass of ice and more berries.

And here you are…….

A big glass of Berrylicious Sweet Tea with a pitcher of sweet tea behind it and a cup of berries off to the side.

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

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Print Recipe
Berrylicious Sweet Tea
Brew up something special with this Berrylicious Sweet Tea! Flavored tea mixes with berries and sweet honey. Pour over ice for a delightfully sweet treat.
Berrylicious Swee Tea | Bottom Left of the Mitten
Course Beverage
Prep Time 5 minutes
Cook Time 14 minutes
Servings
servings
Ingredients
Course Beverage
Prep Time 5 minutes
Cook Time 14 minutes
Servings
servings
Ingredients
Berrylicious Swee Tea | Bottom Left of the Mitten
Instructions
  1. In a large stockpot bring 10 cups of water and the 10 tea bags to a boil for 14 minutes. Be sure to clip the paper ends off so that the tea bags can be completely submerged in the water while boiling.
  2. Rinse the berries off.
  3. Smash all the berries together, this will release their flavor better.
  4. Take the pot off the heat and remove the tea bags.
  5. Add the smashed berries to the pot along with the honey. Let the tea cool completely.
  6. Pour the liquid through a strainer into a clean pitcher.
  7. Serve tea over a glass of ice and more berries.

Cherry Fizz

I call this the ‘Cherry Fizz‘. Homemade cherry simple syrup, seltzer, prosecco, and rum. This is the perfect ‘meet me by the pool’ cocktail.

Cherry Fizz | Bottom Left of the Mitten

A few weeks ago I started playing around with some beer cocktails.  I made a Bull’s Eye Beer Cocktail that turned our fantastic!  Keeping in mind that I wanted to make another cocktail, I was always on the lookout for new non-beer ideas for cocktails.  Then it happened – while shopping I came across something that I loved when I was growing up, New York Seltzer.  My favorite after-school treat was a little bottle of this flavored seltzer and Pringle chips! I felt like a kid again seeing these in what happened to be the liquor aisle of my grocery store.

I already had a bunch of cherries in my refrigerator that needed to be used up, a bottle of prosecco that I had picked up from Costco and of course what do most ‘summertime’ drinks contain? Rum.  Thus, the cherry fizz was born!

Cherry Fizz | Bottom Left of the Mitten

With the cherries that I had leftover, about 2 cups, I made a simple syrup.  This adds an extra layer of fruit flavor and sweetness to the drink.  Do know that a little goes a long way when adding it to drinks.

How do you make simple syrup?

Take the stem and pit out of the cherries and add them to a food processor.  Once they are thoroughly mashed add them to a pan with 1/2 cup of water and 1/2-1 Tbs of sugar.  Cook the mixture down until it thickens, around 20 minutes.  Take the mixture and add to a container and let cool.  This will last in the refrigerator for drinks up to 2 weeks.

How to make Cherry Fizz:

Make this cherry fizz in an individual glass or you can make in larger batches to share with friends and neighbors. 

For the glass recipe; add 1/2 Tbs of cherry simple syrup to a tall glass filled with ice.  Add 1/2 cup of prosecco.  Then add 1/2 shot of white rum.

Finally finish the drink off with the seltzer, around 1/2-1 cup.

Stir to combine and here you are…..

Cherry Fizz | Bottom Left of the Mitten

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

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




Print Recipe


Cherry Fizz

Seltzer, prosecco, white rum and cherry simple syrup make this Cherry Fizz a bubbly drink that's perfect for hanging out by the pool.

Cherry Fizz | Bottom Left of the Mitten

Course Beverage

Prep Time 3 minutes

Servings
drink


Ingredients

Course Beverage

Prep Time 3 minutes

Servings
drink


Ingredients

Cherry Fizz | Bottom Left of the Mitten


Instructions
  1. Add 1/2 Tbs of cherry simple syrup to a tall glass filled with ice.

  2. Add 1/2 cup of prosecco.

  3. Then add 1/2 shot of white rum.

  4. Add the seltzer, around 1/2-1 cup.

  5. Stir to combine. Enjoy!

Roast Beef Sandwich

Say goodbye to boring pieces of bread with uninspiring meats on them!  This Roast Beef Sandwich has tender roast beef, bacon, onions and mushrooms loaded on top of a soft loaf of Italian bread.  Don’t forget the chunky blue cheese spread!

Roast Beef Sandwich layed out and ready to eat with toppings and a craft beer off to the side.

Well, it’s official. This Mitten Movie Night marks 1 month until….my birthday! In honor of the downward slide and creeping closer to the middle of 40, I figured I would treat myself to one of my favorite food groups-sandwiches.  There is nothing better than a BIG sandwich that you can sink your teeth into and just enjoy. The best thing about sandwiches is that almost anything goes and that goes for this roast beef sandwich that’s anything but average.

When I was thinking of what type of sandwich to make I decided to make it like a big sub sandwich.  Growing up, my mom would make sub sandwiches in the summer and it was always a special treat.  While I was at it I thought some bacon would be really good with this too.  Then finally, let’s slather a blue cheese sauce on it.

A roast beef sandwich.

What movie pairs well with a roast beef sandwich and beer?

For the movie recommendation, I HIGHLY suggest Father of the Year. Who doesn’t love Adam Sandler movies?  David Spade returns to a little bit of Joe Dirt character which made this movie too funny! So now on to the roast beef sandwich recipe.

What beer pairs well with a roast beef sandwich?

The beer: Pooltime Ale from Bell’s Brewing.

The beefy concoction will pair perfectly with this refreshing summer brew.  This beer is slightly tart from the cherries which make a perfect contrast to all the beef and tangy blue cheese in this.  I may even say that I hit this combination out of the park!

How to make this Roast Beef Sandwich:

First, start by cooking the bacon.  I like bacon very crisp so I cooked it for about 6 minutes then turn and cook for an additional 6-8 minutes.

Take the loaf of bread and cut it in half.  Spread with butter and place face down on a cookie sheet.

Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.

Steps and ingredients of how to make a Roast Beef Sandwich.

Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain.  Remove all the grease in the pan from the bacon reserving about 1-2 tsp.

Add 1 Tbs of butter to that (this is not very diet friendly if you can’t tell) then add the sliced mushrooms and onions.

Let those cook down for about 5 minutes.  Then add the roast beef.

While those cook flip the bread over and spread the cheese equally on each side.  Put back into the oven and let the cheese melt, around 5 minutes.

Make the sauce by mixing the blue cheese, mayonnaise and horseradish sauce together.

Crumble the bacon and add to the cooked roast beef.  Take the bread out of the oven then pile it high onto one side of the bread then top off with the other.

Cut into 6 pieces then serve.  Let others add lettuce, tomatoes, and the blue cheese mixture as they like.

And here you are…..

Roast Beef Sandwich layed out and ready to eat with toppings 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
Roast Beef Sandwich
This is not your average Roast Beef Sandwich. It's a big, bold sandwich filled with roast beef, mushrooms, onions, and bacon. Slather with a blue cheese spread for the ultimate in sandwiches.
Roast Beef Sandwich | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Roast Beef Sandwich | Bottom Left of the Mitten
Instructions
  1. Start by cooking the bacon. Cook for about 6 minutes then turn and cook for an additional 6-8 minutes.
  2. Take the loaf of bread and cut it in half. Spread with butter and place face down on a cookie sheet. Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.
  3. Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain. Remove all the grease in the pan from the bacon reserving about 1-2 tsp.
  4. Add 1 Tbs of butter to that then add the sliced mushrooms and onions. Let those cook down for about 5 minutes. Then add the roast beef.
  5. While those cook flip the bread over and spread the cheese equally on each side. Put back into the oven and let the cheese melt, around 5 minutes.
  6. Now make the sauce which is just mixing the blue cheese, mayonnaise and horseradish sauce together.
  7. Crumble the bacon and add to the cooked roast beef.
  8. Take the bread out of the oven then pile it high onto one side of the bread then top off with the other. Cut into 6 pieces then serve. Let others add lettuce, tomatoes, and the blue cheese mixture as they like. Enjoy!

Bull’s Eye Beer Cocktail

What better way to enjoy summer than sitting back and relaxing with a refreshing cocktail? This Bull’s Eye Beer Cocktail is made with Michigan in mind using Vernor’s Ginger Ale and Michigan craft beer.

Light beer and ingredients to make a Bull's Eye cocktail.

Man, has it been hot here in Michigan!?! Sheesh, with what equates to tropical humidity and almost 100-degree temps I’ve been spending a lot of time hiding out in the air conditioning.  While it’s been nice I have to admit that it’s not conducive to a nice tan and getting much personal use out of our pool.  So what better way to enjoy the refreshing pool than make a cocktail to float in the pool with?

Since I blog mainly about beer and food pairings, but I’ve been dreaming about fruity strawberry daiquiris or margaritas, I decided the best of both worlds would be to start playing with some beer cocktails!

Now, I do not prefer an overly fruity drink or what my brother-in-law calls ‘purse drinks’ but something light is right up my alley.  After doing some research I came across this article in Marie Claire, 15 Super Simple Beer Cocktails to Cool You Down this Summer.  All of them looked great but I was intrigued by the Bull’s Eye beer cocktail.  While the article states this is a Cuban drink I felt since it’s made with light beer and ginger ale it was waiting for a Michigan twist.

Light beer and ingredients to make a Bull's Eye cocktail.

So to the store, I headed to pick up Michigan’s own Vernor’s Ginger Ale.  Then I picked up some Local’s Light Ale from Short’s Brewing.  I have a deep fondness for Short’s Brewing. They have such unique and delicious brews that they make pairing them with food so much fun!

Here are a few of my favorite Short’s Brewing food pairings:

Enough of the reminiscing and let’s get on to the Bull’s Eye beer cocktail.

How to make a Bull’s Eye Beer Cocktail for two:

This is will make 2 drinks.  I made them right in the glass.  I’m sure if you were serving a crowd you could easily double and make right in a pitcher.  You might even avoid the overflow that you see below!

Light beer and ingredients to make a Bull's Eye cocktail mixed in a glass.

To a glass add 1/2 of the beer.  Then add 1/2 Tbs sugar and half the amount of the lime juice, about 2-1/2 Tbs.  This is where the bubble up will happen so let the fizz settle then using a spoon stir the ingredients together.

Top off with half a cup of ginger ale then fill to the brim with ice.  Add more ginger ale as needed to fill the glass.

Give it one last stir and top with limes for garnish and straw.  This beer cocktail is both refreshing and light, perfect for a hot day. 

Tips for making THE BEST Bull’s Eye Beer Cocktail: 

  • For less sugar, Vernor’s comes in diet as well.
  • Looking for drinks for a crowd?  Double the recipe and add to a pitcher.  Stir and pour over ice in cups.

And here you are….cheers!

A Bull's Eye cocktail in a glass and ready to drink.

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
Bull's Eye Beer Cocktail
This Bull's Eye beer cocktail is so refreshing and perfect for summer. Made with light beer, ginger ale, lime juice, and sugar it's a slightly sweet drink perfect for by the pool.
Bullseye Beer Cocktail | Bottom Left of the Mitten
Course Beverage
Prep Time 5 minutes
Servings
drinks
Ingredients
Course Beverage
Prep Time 5 minutes
Servings
drinks
Ingredients
Bullseye Beer Cocktail | Bottom Left of the Mitten
Instructions
  1. To a glass add 1/2 of the beer. Then add 1/2 Tbs sugar and half the amount of the lime juice, about 2-1/2 Tbs.
  2. Let the fizz settle then using a spoon stir the ingredients together.
  3. Top off with half a cup of ginger ale then fill to the brim with ice. Add more ginger ale as needed to fill the glass.
  4. Give it one last stir and top with limes for garnish and straw. Cheers!

BBQ Baked Potatoes #CookoutWeek

Warmer weather means grilling out! Give these BBQ Baked Potatoes a try. Loaded with beef and beans then topped with cheese and green onions this potato makes a wonderful meal.

BBQ Baked Potatoes | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy. I received Chef Shamy complimentary but all opinions stated in this post are my own. For more information about Chef Shamy visit their About page. You can purchase Chef Shamy here and save 10% with the discount code 10BUTTER10 through July 4th.

 I’m so excited to be participating in another #CookoutWeek! Time sure goes by fast when it feels like we just got done with Choctoberfest.

I feel like summer just started yet we are a week away from the 4th of July.  Michigan is odd though because due to the law we do not start school until after Labor Day.  Where we live in Michigan it’s very close to Indiana and they’ve already been out of school for what feels like weeks!

Well, whenever your summer starts no matter where summer usually means cooking out.  So let’s get to my first contribution to #CookoutWeek, BBQ baked potatoes.

BBQ Baked Potatoes | Bottom Left of the Mitten

Chef Shamy sent me two tubs of what I am referring to now as ‘the good stuff’.  From beginning to end Chef Shamy is what made these potatoes. The whole time we were eating them my 11-year-old kept saying, ‘The butter is what makes it.’

How to make BBQ Baked Potatoes:

After looking into a few different variations of making BBQ baked potatoes on the grill it seemed like the only logical choice would be to season the tin foil that we are wrapping our potato in.

Start by ripping off 6 large sheets of tin foil.  Wash the potatoes then set them aside.  In a microwaveable bowl melt the Chef Shamy Garlic butter.

With a basting brush spread the butter on one side of each piece of tin foil.  Sprinkle with sea salt.

BBQ Baked Potatoes | Bottom Left of the Mitten

Poke each potato with a fork to make holes for steam to escape as they cook.

Put the baked potato right in the center of the tin foil then fold at the top then the sides.  It is now ready for the grill.

Crank the heat on the grill to medium heat so these cook low and slow for 45 minutes-1 hour.

BBQ Baked Potatoes | Bottom Left of the Mitten

In the last 15 minutes of the potato, cooking make the toppings. I decided on beef, beans, and a slightly sweet BBQ sauce would be perfect!

In a pan brown the beef, garlic and chopped onion until the meat is cooked all the way through.  Drain off the extra fat from the pan.  Now add the chili beans, beef broth,  ketchup, brown sugar, mustard, apple cider vinegar, molasses, chili powder, and paprika.  Stir to combine and heat through.

Take the potatoes off the grill and let sit for a few minutes.  Open the foil carefully since steam will escape.  Cut the potato in half.

Fluff the potato then add some more Chef Shamy Garlic Butter.  Top with the beef and beans.  Sprinkle the BBQ baked potatoes with cheese and green onion.   Return to the grill for 2-4 minutes to melt the cheese.

Need more cookout recipes?

And here you are….

BBQ Baked Potatoes | Bottom Left of the Mitten

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

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Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $750! You have until June 30th at 11:59 PM to enter, follow our sponsors and bloggers on social media by entering your information below:

Cookout Week 2018 | Bottom Left of the Mitten
To enter, follow our sponsors and bloggers on social media by entering your information below:

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


Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2018:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene’s Recipe JournalJonesin’ For TasteKaren’s Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour’s Cottage Kitchen

Print Recipe
BBQ Baked Potatoes
Potatoes are even better when made on the grill! Loaded with a BBQ beef and beans and topped with cheese and green onions this potato makes a meal.
BBQ Baked Potatoes | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
BBQ Baked Potatoes | Bottom Left of the Mitten
Instructions
  1. Rip off 6 large sheets of tin foil. Wash the potatoes then set them aside.
  2. In a microwaveable bowl melt the Chef Shamy Garlic butter. With a basting brush spread the butter on one side of each piece of tin foil. Sprinkle with sea salt.
  3. Poke each potato with a fork to make holes for steam to escape as they cook. Put the baked potato right in the center of the tin foil then fold at the top then the sides.
  4. Crank the heat on the grill to medium heat sthen place these on the grill and cook low and slow for 45 minutes-1 hour.
  5. In the last 15 minutes of the potato cooking make the toppings. In a pan brown the beef, garlic and chopped onion until the meat is cooked all the way through. Drain off the extra fat from the pan.
  6. Add the chili beans, beef broth, ketchup, brown sugar, mustard, apple cider vinegar, molasses, chili powder, and paprika. Stir to combine and heat through.
  7. Take the potoatoes off the grill and let set for a few minutes. Open the foil carefully since steam will escape. Cut the potato in half.
  8. Fluff the potato then add some more Chef Shamy Garlic Butter. Top with the beef and beans. Sprinkle cheese and green onion. Return to the grill for 2-4 minutes to melt the cheese. Enjoy!

Stuffed Biscuits

Looking for a quick lunch or dinner recipe? These Stuffed Biscuits are filled with ham and cheese and go from oven to table in less than 15 minutes.

Stuffed Biscuits | Bottom Left of the Mitten

One day, Spring is going to get here and when it does I always like to have quick meals on hand that can be paired with quick side dishes too.  With soccer and wanting to be outside finally after a long Winter, I want to spend less time in the kitchen and more time enjoying the weather.

My cute Liz Lemon spoon from NobbinsBobbinsNBling is exactly how I’m feeling about Winter right now.  When I say ‘Winter’ you would think that maybe I’m just over snow but No. NO. How about rain, flooding, heavy winds and then yes again, snow.

We are now in March though so…wait that am I saying because that means nothing in Michigan.  Just prepare the same and we will get to the nice weather eventually.

Stuffed Biscuits | Bottom Left of the Mitten

How to make Stuffed Biscuits:

Preheat the oven to 375 degrees and open the can of biscuits.  Did you know that some people are actually scared to open tubed biscuits?  My best friend happens to be one of them! 

The next step is why you need to make sure to use the ‘layered’ biscuits so that they can easily be split in the middle.

Stuffed Biscuits | Bottom Left of the Mitten

In your palm take the 1st half of the biscuit and press it down a little more so it’s a little larger.  Place a pinch of ham in the middle.  Then some cheese.

Now take the 2nd half of the biscuit and put it on top.  The bottom half should be a little larger so now fold the edges up and over the top to make little ‘pockets’.

Pinch the sides to close it up completely.  When they bake some may not be 100% closed but that okay they should still all be intact.

Place the biscuits onto a cookie baking sheet and continue with the rest of them.  Slide into the oven and cook for 14 minutes.

Make a quick side dish to go with it.  Stuffed biscuits also go great as a dipper for hearty soups during the winter.

Need more easy sandwich recipes?

And here you are….

Stuffed Biscuits | Bottom Left of the Mitten

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.

Stuffed Biscuits | Bottom Left of the Mitten #biscuit #quickmeal

Print Recipe
Stuffed Biscuits
Need an easy lunch or dinner that everyone will love? Save time with these Stuffed Biscuits. Oven to the table in less than 15 minutes.
Stuffed Biscuits | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 14 minutes
Servings
biscuits
Ingredients
Prep Time 5 minutes
Cook Time 14 minutes
Servings
biscuits
Ingredients
Stuffed Biscuits | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 375 degrees and open the can of biscuits.
  2. Split each biscuit down the middle.
  3. In your palm take the 1st half of the biscuit and press it down a little more so it's a little larger.
  4. Place a pinch of ham in the middle. Then some cheese. Now take the 2nd half of the biscuit and put it on top. The bottom half should be a little larger so now fold the edges up and over the top to make little 'pockets'. Pinch the sides to close it up completely.
  5. Place the biscuits onto a cookie baking sheet and continue with the rest of them. Slide into the oven and cook for 14 minutes. Make a quick side dish to go with it. Enjoy!

Memphis Hot Dogs #SundaySupper

Let’s agree that bacon is amazing.  And bacon wrapped anything is again, pretty amazing.  What about all beef hot dog wrapped in bacon then drizzled with a vinegary BBQ sauce?  CAN ANYTHING GET MORE AMAZING?  Try these Memphis Hot Dog and see.

Memphis Hot Dogs ready to eat!

For another Sunday Supper I actually made Michigan Hot Dogs and as I mentioned, they are not really from Michigan! I also realized there are so many different types of hot dogs! One that looks especially good are these Memphis hot dogs.  Not only is it wrapped in bacon it’s also a specialty of a place that I really enjoy visiting.

My husband and I visited the Memphis/Tunica area this March for a small trip before we moved into our new house.  While traveling my husband loves to visit area Costco’s.  I keep joking that he needs to get a punch card of locations so that he can mark them off his bucket list.  What was really exciting though was right next to the Costco was….a Brand New IKEA!  It was kismet considering that in just a few weeks were moving.  Of course, I also needed to pick up a few jars of lingonberries too!

Memphis Hot Dogs ready to eat!

Since we do not have a grill I made these Memphis hot dogs in the oven.  The bacon came out nice and crisp!

How to make Memphis Hot Dogs:

Take the hot dogs, I use Nathan’s because they are the best, and wrap a piece of bacon around each one.

Place on a greased pan then cook in a preheated 375-degree oven for 12 minutes.

Now put the hot dogs under the broiler of your oven for 1 minute, turn them then broil for one minute more.

Bacon wrapped hot dogs in buns with BBQ sauce, cheese and green onions off to the side.

Once they are done add them to the buns.

Top off these Memphis hot dogs with chopped green onions, cheddar cheese, and some Memphis Style BBQ Sauce.  I used my sauce recipe since it is on the vinegary side, which is what Memphis Style BBQ sauces are based on.

And here you are…..

Memphis Hot Dogs ready to eat!

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

Instagram | Bottom Left of the Mitten

Thank you to this weeks Sunday Supper host Stacy of Food Lust People Love.  Check out all of the other recipes that will keep any hot dog lover happy.

Sunday Supper Creative Hot Dog Recipes

Cheesy Dogs

Meaty Dogs

Regional Dogs

Tex Mex Dogs

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.

 

Memphis Hot Dog | Bottom Left of the Mitten #hotdog #regionalfavorite #baconwrapped

Print Recipe
Memphis Hot Dogs
All beef hot dog wrapped in bacon then cooked until crispy. Top with Memphis Style BBQ sauce. Memphis hot dogs are a classic regional favorite.
Memphis Hot Dog | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 13 minutes
Servings
hot dogs
Ingredients
Prep Time 5 minutes
Cook Time 13 minutes
Servings
hot dogs
Ingredients
Memphis Hot Dog | Bottom Left of the Mitten
Instructions
  1. Take the hot dogs and wrap a piece of bacon around each one.
  2. Place on a greased pan the cook in a preheated 375 degree oven for 12 minutes.
  3. Now put the hot dogs under the broiler of your oven for 1 minute, turn them then broil for one minute more.
  4. Once they are done add them to the buns. Top off with chopped green onions, cheddar cheese and some Memphis Style BBQ Sauce. Enjoy!

Red, White & Blue No Bake Cheesecake #SundaySupper

This Red, White & Blue No Bake Cheesecake has layers of blueberry, cheesecake, and cherries.  This no-bake dessert is perfect for summer cookouts, picnics or any day you don’t want to heat up the oven.

Red White & Blue No Bake Cheesecake with a piece cout of it ready to eat.

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.

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.

Red White & Blue No Bake Cheesecake in a pan ready to eat.

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?

How to make Red, White & Blue No Bake Cheesecake:

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.

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.

Ingredients and directions for Red White & Blue No Bake Cheesecake.

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.

Here are some other great holiday no bake cheesecake recipes:

And here you are…….

Red White & Blue No Bake Cheesecake in a pie pan and a piece on a plate.

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

Instagram | Bottom Left of the Mitten

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
Red, White & Blue No Bake Cheesecake has layers of blueberry, strawberry, and cheesecake in a graham cracker crust. A perfect patriotic treat!
Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Servings
pieces
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
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!

Avery’s Potato Salad #CookoutWeek

Summer requires a hand full of quick sides to please cookout guests whether it’s planned or impromptu.  I think my Avery’s Potato Salad fits any party big or small.

Averys Potato Salad | Bottom Left of the MItten

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.

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’.

Averys Potato Salad | Bottom Left of the MItten

The key to this recipe is to have equal parts potato to equal parts egg.

How to make Avery’s Potato Salad:

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. (Check out a great tip for peeling eggs here!)

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!

Instagram | Bottom Left of the Mitten

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
Avery's Potato Salad is loaded with extra eggs, vinegar and a sweet hint of sugar make this a hit at any cookout or summer side dish.
Averys Potato Salad | Bottom Left of the MItten
Prep Time 5 minutes
Cook Time 14 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 14 minutes
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!

Ham and Salami Roll-ups #SundaySupper

Need a quick appetizer for a get-together or cookout?  Ham and Salami Roll-ups have soft flour tortillas wrapped up with ham, salami, cream cheese, and pickle.  These will disappear in no time!

Ham & Salami Rollup from Bottom left of the Mitten

I’m going to come right out and say something that might make me unpopular.  Summer is coming to an end and I am very happy about it.  I know this kind of talk is shunned, especially in a state like Michigan, but I can’t help it.  Fall is the best!  Tailgating, cookouts and enjoying the last few months of warm weather. I am into it!

Do you have tailgating and cookouts on your mind this fall? Check out these other dishes that are ready to party:

How to make Ham and Salami Roll-ups:

First, make sure that your cream cheese has softened some.  If you try and mix the spices it will be too hard if not and then also you can tar the tortilla when spreading it.  I left mine out for about 30 minutes.  Once softened add your chili powder, garlic & seasoning salt to it.  Mix well.

Ham and Salami Roll-ups | Bottom Left of the Mitten

Next, cut up all your cheese and tomatoes.  You will get 3 roll-ups from each tortilla so make sure you have 36 pieces of cheese, tomatoes, and olives for the garnish.

All that’s left to do is assemble.  Lay out all of my tortillas and then layer from there.  Tortilla layered with cream cheese mixture, add salami, add ham, add pickle and roll.

Ham & Salami Rollups from Bottom Left of the Mitten

Now you will add 3 toothpicks to secure.  Cut in even sections.  Add a piece of cheese, tomato, and olive for garnish.

And here you are….

Ham & Cheese Salami Rollups from Bottom Left of the Mitten

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

Instagram | Bottom Left of the Mitten

Originally published in October of 2016. Updated post in March of 2019. 

Thank you so much to Coleen from The Redhead Baker for hosting this weeks Sunday Supper.  Get your hungry game watchers filled up fast with these other Easy Football Food Ideas…….

Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Ham & Cheese Salami Rollups from Bottom Left of the Mitten

Print Recipe
Ham and Salami Rollups
Ham and Salami Roll-ups have tortillas spread with spicy cream cheese then layered with ham and salami. A quick appetizer for any party or game day!
Ham & Salami Rollup from Bottom left of the Mitten
Prep Time 10 minutes
Servings
roll ups
Ingredients
Prep Time 10 minutes
Servings
roll ups
Ingredients
Ham & Salami Rollup from Bottom left of the Mitten
Instructions
  1. Once softened add your chili powder, garlic & seasoning salt to it. Mix well.
  2. Cut up all your cheese and tomatoes. You will get 3 roll-ups from each tortilla so make sure you have 36 pieces of cheese, tomatoes and olives for the garnish.
  3. Lay out tortillas and then layer from there. Tortilla layered with cream cheese mixture, add salami, add ham, add pickle and roll.
  4. Now you will add 3 toothpicks to secure. Cut in even sections. Add piece of cheese, tomato and olive for garnish.

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