Butterscotch Banana Bread
Have some overripe bananas on your counter? Don’t know what to do with them? How about making a classic loaf of banana bread with a butterscotch twist? Butterscotch Banana Bread bakes the butterscotch chips making little pockets full of flavor throughout.
If you follow my blog you will know that I’m not a big baker. I’m getting better but I still prefer a quick no-bake dessert over breaking out the cake pans. However, this bread is so easy and comes out of the oven so perfect that I find myself making it over and over again. The inside ends up being soft and moist and the outside gets a slightly crunchy crust. This combination has me making this treat at least every other week.
Since I started making this banana bread recipe, I’ve realized there is no better smell than something like bread baking in the oven. Sweet and buttery almost. Reminds me of growing up and my mom making big bowls and loaf after loaf of zucchini bread. While I can’t get my boys to touch the stuff they do love banana bread. They might eat it at night or even in the morning for breakfast with strawberries.
You cannot go wrong with this simple quick bread recipe.
How to make Butterscotch Banana Bread:
Preheat the oven to 350 degrees.
With a fork mash the overripe bananas.
In a separate bowl melt the butter and whisk the egg. Add to the bananas.
Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.
Finally, add the butterscotch chips.
Grease one loaf pan with butter or oil then add the batter.
Bake at 350 degrees for 1 hour. Sniff the air over and over again while it bakes.
Serve warm with LOTS of butter.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from I Wash You Dry
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 1 hour |
| Servings |
pieces
|
- 2 bananas overriped
- 1/3 cup butter melted
- 1/2 cup sugar
- 1 medium egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
- 1-1/2 cup flour
- 1/2 cup butterscotch chips
Ingredients
|
|
- Preheat the oven to 350 degrees.
- With a fork mush the overripe bananas.
- In separate bowl melt the butter and whisk the egg. Add to the bananas.
- Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.
- Finally add the butterscotch chips.
- Grease one loaf pan with butter or oil then add the batter.
- Bake at 350 degrees for 1 hour. Serve warm with lots of butter. 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.
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.
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.
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:
- Chunky Applesauce Cheesecake
- Butterscotch Bottom Pumpkin Spice Cheesecake
- Caramel Bottom Eggnog Cheesecake
And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Blueberry Sauce adapted from Farm Girl Gabs.
As always thank you to our Sunday Supper host! Check out these other recipes your 4th of July crowd will be sure to love.
Red, White, and Blue Sunday Supper Recipes
Patriotic Picnic Picks
- American Flag Layered Dip by Soulfully Made
- Baked Blueberry Pancake with Cherry Syrup by Pies and Plots
- Gluten Free Blueberry Almond Coffee Cake by Cricket’s Confections
- Blueberry Cherry Chia Pudding Parfaits by Daily Dish Recipes
- Blueberry Watermelon Salad by The Crumby Cupcake
- Boozy Red, White and Blue Fruit Salad by Food Lust People Love
- Healthy Greek Yogurt Parfait with Summer Fruit by Confessions of an Over-worked Mom
- Patriotic Slaw by Our Good Life
- Red White and Blueberry Dinner Salad by Cooking With Carlee
- Red, White and Blue Deviled Eggs by A Kitchen Hoor’s Adventures
- Tomato, Cucumber and Bleu Cheese Salad by A Day in the Life on the Farm
Liberating Desserts
- American Flag Fruit Tart by That Skinny Chick Can Bake
- Blueberry Strawberry Swirl Sherbet by Cindy’s Recipes and Writings
- Key Lime Cream Puffs by Gourmet Everyday
- Patriotic Low Carb Vanilla Mousse in the Instant Pot by My Life Cookbook
- Red White & Blue Bundt Cake by Restless Chipotle
- Red White and Blue Banana Ice Cream by The Bitter Side of Sweet
- Red, White & Blue No Bake Cheesecake by Bottom Left of the Mitten
- Red, White and Blue Broken Glass Jell-o by Turnips 2 Tangerines
- Rollitos de Vino Blanco by What Smells So Good?
- Rose Petal Jam Filled Blueberry Cupcakes by NinjaBaker.com
- Star Spangled Cookies by The Freshman Cook
- Strawberry and White Chocolate Panna Cotta by Tara’s Multicultural Table
More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now
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 | 15 minutes |
| Servings |
pieces
|
- 2 cups blueberries washed
- 1/2 cup sugar
- 1/2 cup water
- 1 Tbs Cornstarch
- 1 box Jello-O No Bake Cheesecake Cherry
- 2 Tbs sugar
- 5 Tbs butter melted
- 1-1/2 cup milk
Ingredients
|
|
- 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.
- Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust.
- Now add the rest of the filling on top of that.
- Put the pie into the refrigerator for at least 2 hours.
- 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.
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’.
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!
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.
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….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Don’t forget to enter the #CookoutWeek giveaway! This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:
Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2017:
The PinterTest Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Kitchen Hoor’s Adventures • Amy’s Cooking Adventures • Ashees Cookbook • Baking Sense • Body Rebooted • Bottom Left of the Mitten • Chef Sarah Elizabeth • Cook’s Hideout • Cookaholic Wife • Cooking with Sapana • Eat, Drink, Be Healthy! • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fix Me a Little Lunch • For the Love of Food • Full Belly Sisters • Hezzi-D’s Books and Cooks • Home Sweet Homestead • Join Us, Pull up a Chair • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Little House Big Alaska • My Southern Sweet Tooth • Our Good Life • Oven Tales By Syama • Palatable Pastime • Rants From My Crazy Kitchen • Savory Moments • Seduction in the Kitchen • Sidewalk Shoes • That Recipe • The Freshman Cook • The Mad Scientists Kitchen • The Pajama Chef • The Redhead Baker • The Saucy Southerner • The Spiffy Cookie • The Weekday Gourmet • Tramplingrose • Turnips 2 Tangerines • Uncle 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?
| Prep Time | 5 minutes |
| Cook Time | 14 minutes |
| Servings |
servings
|
- 4 potatoes chopped into small pieces
- 4 eggs
- 1/2 medium white onion chopped into small pieces
- 2 Tbs sweet relish
- 1/2 Tbs sugar
- 1/2 Tbs white vinegar
- 1/2 cup mayonnaise
- 1/2 Tbs mustard
Ingredients
|
|
- 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.
- 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.
- Put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.
- Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces.
- Dice up the onion and add that.
- Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar.
- Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika. Enjoy!
Smoked Sausage Sandwich
This Smoked Sausage Sandwich is easy to make and so delicious! Grilled sausage, sauteed peppers, tomato sauce on top of a soft bun makes this a hearty sandwich.
This week officially marked two months in our new home! So we are celebrating this Mitten Movie Night feeling like we are finally settled in. I made one of my favorite categories of food: the ‘sandwich‘. Topped with saucy goodness and peppers this Smoked Sausage Sandwich is a well-deserved reward for a job well done.
What beer pairs well with Smoke Sausage Sandwiches?
The beer: 400 Divine Rabbits from a local favorite Greenbush Brewing Co.
Greenbush is a great stop if you hit the beach or the casino in New Buffalo.
What TV show pairs well with an easy recipe and cold craft beer?
Then finishing up Orange Is The New Black. I have spent many nights since last Friday binge watching it. What shows are your favorites? I will need a new one once this is over.
How do I find an amazing realtor team in Southwestern Michigan?
I would love to take the opportunity to give a little shout out of people that helped us along the way. Since my blog is called ‘Bottom Left of the Mitten’ I thought it was a good platform to showcase who made buying a home in this area such a treat.
Realtor: ‘Power of 2’ Team from Cressy & Everett in Dowagiac. We actually looked at homes a few years ago and she walked us through any and everyone we wanted to look at. We just didn’t find ‘the one’ at the time. Called her up when we found this house to show it to us. Three weeks and one day later not only did we have this house but we also sold ours and 4 acres of land.
Inspector: Gary from Lake Michigan Inspections. I cannot recommend this gentleman and his father enough. They walked us through everything, I mean everything, for our new house. Living in town we were new to sewer and well. Same for a gas fireplace and even fixed a cap on the wood burning fireplace.
New Air Conditioner: Rohdy’s—Awesome job! Right before our recent heatwave, they worked us in for a quote and then installed the unit. Thanks to them we have stayed comfortable and cool.
Thank you again to everyone! Now on to the food.
How to make Smoked Sausage Sandwiches:
Chop up the peppers, onions and mince the garlic. To a bowl add the balsamic vinegar, sugar and olive oil then mix to combine.
Sautee over medium/high heat for 7-10 minutes. I love when the peppers are ‘burnt’ a little so I got a little closer to the 10-minute mark.
Our new appliances were purchased in the recent store closing for HH Gregg. This Frigidaire stove has a center griddle that I’ve been using non-stop. No worries if you don’t have a griddle you can use a regular frying pan.
Butter buns and place them split side down. Cut the sausage in 4 parts then split down the middle placing that split side down as well.
Heat the sausage through for around 3 minutes.
Flip both the bun and the sausage then cook around 3 minutes again.
Heating up the spaghetti sauce and assembling the sandwich is all that’s left to do. I heated it up in the microwave for 1 minute.
Place bun on a plate, add split smoked sausage, layer on the veggies then top with sauce.
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 | 15 minutes |
| Servings |
sandwiches
|
- 13.5 ounce smoked sausage cut into 4 pieces then split down the middle
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 small red onion chopped
- 2 garlic cloves minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 Tbs sugar
- 1 Tbs balsamic vinegar
- 1 Tbs olive oil
- 4 hot dog buns
- 1/2 cup spaghetti sauce
Ingredients
|
|
- Chop up the peppers, onions and mince the garlic.
- To a bowl add the balsamic vinegar, sugar and olive oil then mix to combine.
- Sautee over medium/high heat for 7-10 minutes.
- Butter buns and place them split side down on a heated griddle or frying pan.
- Cut the sausage in 4 parts then split down the middle placing that split side down as well.
- Heat the sausage through for around 3 minutes. Flip both the bun and the sausage then cook around 3 minutes again.
- Heat up spaghetti sauce in a microwave for 1 minute.
- Place bun on plate, add split smoked sausage, layer on the veggies then top with sauce. Enjoy!
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing is a great recipe to shake up taco! Spicy chorizo, beef, loads of toppings and a delicious dressing make for the ultimate fiesta.
I have to admit that I have never imaged that I would one day say that a ‘taco salad’ was appealing to me. In a sense, isn’t a taco in general, a taco salad? It has all the elements it’s just assembled differently and adds a lot more lettuce—and is that a good thing? Up until I made this recipe I would say a definite, “No!” My mind changed though when I decided to play around in the kitchen and created this chorizo and beef taco salad.
For this Cinco de Mayo inspired Mitten Movie Night, I remade and shot one of the very first posts I made. Wow, has my photography came a long way. Guess what though? The recipe was just as delicious then as it is now. Okay, enough patting myself on the back!
What beer pairs well with Chorizo & Beef Taco Salad?
The beer: Modelo Especial.
We are drinking some Modelo Especial and catching up on Better Call Saul. If you don’t follow me on social media you may not have heard that we recently moved into a new house :’) So in between moving and everything we haven’t had time to catch up on the 2nd Season that just started. This show is in my Top 5 of shows, it’s awesome.
What TV shows go well with eating tacos and drinking beer?
If you are interested in 5 shows that I am in love with for future viewing here they are:
- 30 Rock. Tina Fey is my idol. The question ‘Who would you want to have lunch with dead or alive.’ It would be her 100%. A close 2nd would be Steve Martin. A 3rd would be any cast of any season of Saturday Night Live. Some great things have come out of that show.
- Unbreakable Kimmy Schmidt. So cute! And of course, let me refer to #1…Produced by Tina Fey.
- Shameless. All of the actors in this series are spot on.
- A new one that just came out and surprised me was Santa Clarita Diet. It reminded me a lot of Weeds. Great show!
- And finally Better Call Saul.
Now let’s get on to this taco salad recipe! When I first made this I had the intention of making the taco bowls on my own using flour tortillas but then scratched that when I found these Fiesta Flats. They worked out perfectly because we ate them like tacos with a little flair and then the 3 yr old could scoop his goodies by himself.
How to make Chorizo & Beef Taco Salad with Lime-Cilantro Dressing:
First, for the taco salad, let’s get our meat and beans cooking on the stove top. Add your chorizo and ground hamburger to a pan.
I was sad that when I had plans to make this I found a great recipe from Mexican Please on how to make your own Easy Homemade Chorizo but I wasn’t able to find chilies in our local grocery store so I did purchase the local fare. If you have a chance though check out this recipe and make it for yourself!
Sprinkle the cumin and chili powder on top. Start sautéing everything together over medium/high heat until the sausage and meat are completely cooked through and no longer pink.
When cooked put the meat into a strainer to drain off the grease, chorizo has tons of it and you don’t want it making your taco shells soggy. Drain, drain, drain!
Now the best part of this chorizo and beef taco salad, in my opinion, the lime-cilantro dressing. It’s amazing and well worth getting out and cleaning your food processor (can you tell I find this to be a chore?) Put all ingredients in the food processor-EXCEPT THE OIL.
Ok, now we can get to the oil. Put the lid on your food processor and you will then pour the oil slowly into the top while it chops up the ingredients you’ve already put into the bowl.
When it gets to the consistency you like then stop adding. I put a ½ cup of oil as a general rule but you may like it a little chunkier (that’s how I prefer it) over runny. Trust me, once you make this you will make it again and again so adjust until you get it the way you like it.
A bonus recipe for GREAT Mexican Rice:
I also recently perfected some rice that is amazing with anything that is spicy inspired that goes perfectly on this chorizo and beef taco salad. This recipe is as simple as buying one of those pre-made packets. We live close to an amazing restaurant El Rodeo. Everything they serve is pretty amazing and I wanted to recreate it at home and I think I nailed it!
Add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas. Now if only I can remake their Enchilada Sauce….I could eat that stuff in a bowl with a spoon it’s so good.
Layer the chorizo and beef taco salad as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing.
Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired.
And here you are….
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 | 10 minutes |
| Servings |
servings
|
- 1/2 pkg chorizo sausage
- 1/2 lb. ground hamburger
- 1 can pinto beans rinsed
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup lettuce
- 1 tomato
- 1/2 bunch green onion
- 1 box taco salad shells I used Fiesta Flats from Ortega
- 1 cup mexican blend shredded cheese
- avocado for topping, optional
- sour cream for topping, optional
- 1 bunch cilantro
- 2 cloves garlic
- 2 limes
- 1/2 cup avocado or olive oil
- 1 sugar
- 2 cups instant brown rice
- 1-3/4 cup water
- 1 cube Knorr Tomato Boullion
- 1/4 tsp cumin
- 1 tsp chicken bouillon
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
|
|
- Add your chorizo and ground hamburger. Sprinkle the cumin and chili powder on top. Start sautéing everything together until the sausage and meat are completely cooked through and no longer pink. When cooked put the meat into a strainer to drain off.
- Add all ingredients but the oil. Put the top on the food processor. Add oil into the top funnel and blend until the consistency you prefer.
- Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.
- Layer as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing. Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired. Enjoy!
Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese #SundaySupper
Roasted peppers, tomatoes and onions make the base for this delicious Tomato & Roasted Red Pepper Soup. Make a side of Pimento Grilled Cheese sandwiches for the ultimate soup & sandwich combination.
Let’s start off Mitten Movie Night with a meal combo that hits the spot no matter the weather, soup & grilled cheese.
What TV show pairs well with soup & sandwiches?
Mitten Movie Night was moved this week from Friday when it usually is to tonight. We saved it because it’s a big TV night at our house. It’s The Walking Dead season finale. Are you a fan? I found last season kind of bland but this season has certainly made up for it minus the first episode.
What beer pairs well with Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese?
The beer: Guinness Golden Ale.
Now enough about zombies and on to the food!
This soup is so easy! The thing that I love most about vegetable soups is that you can mix them up and then make them creamy with a little thing called an ‘immersion blender’. I recently used it to make an amazing Asparagus Soup for another Sunday Supper. I was trying to recreate a favorite of mine and it turned out perfect!
How to make Tomato & Roasted Red Pepper Soup:
This soup is just a 4 step process: 1) Chop up the vegetables.
2) Mix these together in 2 Tbs oil.
3) Place on a baking sheet then roast them in a 350-degree oven for 40 minutes.
4) Once they are roasted add to a large stockpot with minced garlic, puree, chicken/vegetable stock, and sugar.
Set to low/medium heat while you make up the grilled cheese.
For the grilled cheese you could use any kind of bread. This sandwich is made with English Muffin Bread that Little A and I made. He loves to help me in the kitchen so I am always looking for things to bake because it’s something that I would like to get better at as well.
How to make Pimento Grilled Cheese:
Mix the mayo, cheese, and pimento in a bowl.
Slice and spread butter on the bread.
Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.
This sandwich is perfect for dipping.
After your grilled cheese is nice and toasty and the soup is nice and roasty your ready.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you so much to this weeks host Rini from Healing Tomato. What a perfect fit for this Sunday Supper! Check out all the other delicious tomato recipes below:
Sunday Supper Recipes Using Fresh Tomatoes
Chicken Recipes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
Main Courses
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
Side Dishes
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Cauliflower Rice by Family Foodie
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
Snacks
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
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 | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
|
- 1 small sweet onion chopped
- 3 garlic cloves minced
- 1 red pepper chopped
- 3 roma tomatoes chopped
- 2 Tbs oil
- 28 ounces tomato puree
- 1 Tbs sugar
- 1 cup chicken/vegetable stock
- 8 pieces bread
- 1-1/2 cup colby jack cheese
- 1 tsp chopped pimentos
- 2 Tbs butter
- 2 Tbs mayonnaise
Ingredients
Tomato & Roasted Red Pepper Soup
Pimento Grilled Cheese
|
|
- Chop up the vegetables: tomatoes, red pepper and onion.
- Mix these together in 2 Tbs oil.
- Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.
- Once they are roasted add to a large stockpot with minced garlic, tomato puree, chicken/vegetable stock and sugar. Set to low/medium heat.
- Mix the mayo, cheese and pimento in a bowl. Slice and spread butter on the bread.
- Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.
- Add soup to the bowl and plate the grilled cheese. Enjoy!
Strawberry & Sesame Hand Pies
Flaky crust packed with sweet strawberry preserves and Simply Sesame. Make up a batch for the busy school week. My son ate these every morning and then again as a snack after school! Who doesn’t love a portable meal that is a hit with the kids?
I received Simply Sesame® complimentary but all opinions stated in this post are my own.
Interested in learning more about Simply Sesame? Follow them on social media:
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These hand pies are so easy to make and use just a few ingredients. And let me tell you what made these even easier….my new mixer that I got for Christmas! It’s so beautiful. Since getting it I’ve done some serious baking. Enough of the admiration let’s get baking.
Starting with the dough add the ingredients to a mixer. Or you can mix this by hand as well~before I got my mixer I had no problem whipping up crust for my favorite homemade pizzas. Check out my directions for a thicker crust on my White Chicken Pizza with Basil & Blackberry Sauce. A thinner crust for this Pepper Steak Pizza. Or a the crust for a classic favorite, Chicago Deep Dish Pizza. Either way, this crust turns out perfectly! I’m even using this same recipe to make a special treat soon for Mitten Movie Night. When the dough has been mixed roll into a ball then onto some plastic wrap that has been lightly floured. Put the dough into the refrigerate for 1 hour.
Once chilled it’s time to roll it out and cut into circles. See my fancy cutter! This was enough dough for 12 pies. Take a spoonful of the strawberry preserves and place on one side of the dough then on top of that add the Simply Sesame (*note: Simply Sesame needs to be well stirred to make sure it’s not too runny).
Preheat the over to 375 degrees then line a pan with parchment paper. Fold the top of the dough over then crimp the edges with a fork. Some filling may eek out when baking that is why it’s crucial to use the parchment so you can have easy clean up.
Bake for 20 minutes. Before the last 10 minutes is up melt a tablespoon of butter, take the pies out then brush the tops. Put back into the over to finish. When done please be aware not to take a giant bite right away since the filling can be H-O-T! And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Servings |
pies
|
- 1-1/2 cup unbleached flour
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup butter cut into 1/2 Tbs sections
- 9 Tbs ice water added 3 Tbs at a time while mixer is going
- 1/4 cup strawberry preserves
- 1/4 cup Simple Sesame Pure Roasted Sesame flavor
- 1 Tbs butter, melted
Ingredients
Pie Dough
Filling
|
|
- Add all the dough ingredients to a mixer. Once the dough has been mixed roll into a ball then onto some plastic wrap that has been lightly floured. Put the dough into the refrigerate for 1 hour.
- Once chilled it's time to roll it out and cut into circles.
- Take a spoonful of the strawberry preserves and place on one side of the dough. On top of that add the Simply Sesame (*note: Simply Sesame needs to be well stirred to make sure it's not too runny) .
- Preheat the over to 375 degrees then line a pan with parchment paper.
- Fold the top of the dough over then crimp the edges with a fork.
- Bake for 20 minutes.
- Before the last 10 minutes is up melt a tablespoon of butter, take the pies out then brush the tops. Put back into the over to finish.
- Let them cool slightly. Enjoy!
Caramel Bottom Eggnog Cheesecake #SundaySupper
This No-bake Caramel Bottom Eggnog Cheesecake is a holiday dessert that has something for everyone-eggnog, caramel, candied nuts, and gingersnaps. Wow your guests with this unique holiday dessert.
I feel like the holiday can finally get underway. I’ve strung the lights up outside, put up the tree, hit the Amazon Cyber Monday deals. We are way ahead of schedule this year and only have a few presents left to get so that means in not too long I have to do one task that I don’t particularly like about Christmas-wrapping presents. I’ll be honest, I suck at it!
However one tradition that I have kind of makes it easy to get through, I enjoy a big glass of eggnog while doing it. That creamy concoction mixed with a little spiced rum….yummy! Makes the fact that I cannot make even a shirt box look presentable a little less stinging. But I’ve never had ‘nog any other way….so I decided to try something different.
In order to let everyone this holiday season enjoy eggnog, I decided to use it in a method that is quickly becoming one of my favorite ways to cook ~ no-bake cheesecake. A no-bake cheesecake can be changed up to suit the needs of any occasion. Easy, fast, versatile and more importantly~delicious!
- Have a picnic? Make my Chocolate Bottom Strawberry Cheesecake.
- Need a quick dessert for a football cookout? Whip up a Butterscotch Bottom Pumpkin Spice Cheesecake.
This Caramel Bottom Eggnog Cheesecake with Ginger Snap Crust is a winner for the holidays. And did you see that I said ‘easy’? Check out the video showing how quickly it comes together.
Dessert is made. So now you can get back to wrapping all those presents. I hope you are better at it than I am!
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
Thank you, Christie, from A Kitchen Hoor’s Adventure for hosting this holiday recipe roundup for everyone who loves eggnog! Get 20+ more recipes here…..
Baked Goods
- Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
- Chocolate Eggnog Poke Cake by Crazed Mom
- Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
- Eggnog Macarons by Baking Sense
- Eggnog Macaroons by A Kitchen Hoor’s Adventures
- Eggnog Pie by Cindy’s Recipes and Writings
- Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
- Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
- Mini Eggnog Cheesecakes by Authentically Candace
Beverages
- Coconut Milk Eggnog by A Mind “Full” Mom
- Eggnog Coffee Frappe by And She Cooks
- Gingerbread Eggnog Latte by Palatable Pastime
- Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
- Traditional Homemade Eggnog by The Redhead Baker
Breakfast and Breakfast Pastries
- Baked Eggnog Donuts by Life Tastes Good
- Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
- Cranberry Eggnog Scones by That Skinny Chick Can Bake
- Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
- Eggnog Scones by Feeding Big
Desserts
- Craig Claiborne’s Eggnog Mousse by Food Lust People Love
- Easy Eggnog Fudge by Sunday Supper Movement
- Eggnog Crème Anglaise by The Wimpy Vegetarian
- Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
- Eggnog Pudding Parfaits by Pies and Plots
- Healthy Eggnog Rice Pudding by Cricket’s Confections
- Homemade Eggnog Ice Cream by Simple and Savory
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.
*Music ‘A Hoot’ by Partners in Rhyme
| Prep Time | 10 minutes |
| Passive Time | 4 hours |
| Servings |
pieces
|
- 1 Tbs brown sugar
- 1/2 cup chopped walnuts
- 1 Tbs butter
- 3.4 ounces Jell-O Chesecake flavored
- 1 3/4 cup eggnog
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 7 ounces ginger snap cookies crushed
- 5 Tbs butter melted
- 1 Tbs sugar
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
|
|
- For the candied walnuts cook butter, brown sugar and walnuts for 1-2 minutes on stove top medium/high heat. Set to the side to cool.
- Crush cookies then add to a greased pie pan. Mix with sugar and butter. Press down to form to pan.
- Melt larger bowl of caramels with 2 Tbs milk for around 35-45 seconds. Pour into crust.
- Mix Jell-o, eggnog, vanilla, cinnamon and nutmeg together with electric mixer until combined. Pour over caramel and ginger snap crust.
- Melt the reserved caramels and milk for 25-35 seconds in microwave. Drizzle over the top of the pie. Add candied walnuts.
- Refrigerate for 4-6 hours. Cut into 8 pieces. Enjoy!
Chicago Deep Dish Pizza #SundaySupper
Next time a craving for pizza takes over skip the local pizza place, forget the boxed cardboard frozen stuff and make your own! Thick crust that is loaded with toppings, cheese and tomatoes. Baked to gooey perfection. Forget traditional crust and make this Chicago Deep Dish Pizza.
Where we live we are about 2 hours from many major cities. That means we can stay home or go visit Indianapolis, Detroit, Toledo (their craft beer scene is awesome~I highly suggest giving it a try) or Chicago. While we don’t hit Chicago very often we were able for a time to get real deep dish at a Gino’s East location that they had about a half hour from us in Granger, Indiana. Sadly though it closed. So it was up to make the thick pizza that I loved so much! Other than the sausage that comes on an authentic Gino’s East, which is amazing, I think I pulled it off a pretty good copycat.
Start off with your crust. This recipe is very similar to my White Chicken Pizza with Basil & Blackberry Sauce with the exception of reducing the flour and adding cornmeal to the dough. It gives it that crunchy texture that most deep dish pizzas have. Gather your ingredients….
Mix yeast, water & honey together. Cover bowl with plastic wrap and let sit for 10 minutes. You should see bubbles are formed on the top of the water/yeast mixture. Now add the flour, honey & salt to the yeast mixture. Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil. Put a towel over the bowl and let rise for 15-20 minutes.
Once the dough has risen uncover and place on a floured surface. Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan. Place the dough into the pan cinching edges as not to overlap over the top of the pan. Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes. Take out of the oven and now it’s time to load it up! Layer cheese, filling, more cheese then top with the drained tomatoes. It’s very important that the tomatoes are drained because you don’t want the juice making your crust soggy.
My filling is a combination of Italian sausage, hamburger, mushrooms, green peppers, olives, onions, garlic cloves mixed with Italian seasonings and tomato paste. I will put the full ingredients below but this is your pizza please add whatever you like! A great crust, lots of cheese and the crushed tomatoes really are what make a deep dish what it is. A blank slate to add whatever toppings you like. Once all your layers are on place in your oven that is already preheated at 375 degrees. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you Coleen of The Red Headed Baker for hosting this week! Need more pizza inspiration? Here are 50+ more recipes to check out….
Appetizers
- Cauliflower Crust Pizza by Monica’s Table
- Cool Veggie and Ranch Pizza Appetizer by Positively Stacey
- Pepperoni Cheese Pizza Sliders by Family Around the Table
- Pizza Beef Wontons by Asian in America
- Pizza Potato Skins by Casa de Crews
Breakfast
- Cinnamon Roll Pizza by Recipes Food and Cooking
Condiments
- Home Canned Pizza Sauce by What Smells So Good?
Desserts
- Caramel Apple Dessert Pizza by The Foodie Affair
- Cheesecake Pizza by The Redhead Baker
- Coconut Macaroon Pizza by Pies and Plots
- Fresh Fruit Pizza by That Skinny Chick Can Bake
Mains
- Bacon Jam, Pear and Butternut Squash Pizza by Caroline’s Cooking
- Bagel Pizzas by And She Cooks
- BBQ Bacon Mango Pizza by Fantastical Sharing of Recipes
- Candy Corn Pizza by Palatable Pastime
- Chicago Deep Dish Pizza by Bottom Left of the Mitten
- Chicken Pesto Calzone by A Day in the Life on the Farm
- Chicken Pot Pie French Bread Pizza by A Kitchen Hoor’s Adventures
- Chicken Vegetable Pizza (Low-Carb) by My Life Cookbook
- Copycat UNO’s Pizza by Sew You Think You Can Cook
- Deep Dish Fondue Pizza by Momma’s Meals
- Deluxe Imo’s Pizza Lasagna Rolls by Crazed Mom
- Easy French Bread Pizza by Confessions of a Cooking Diva
- Everything Pizza Tartin by Sunday Supper Movement
- Fall Veggie Pizza by The Culinary Compass
- Gluten Free Curried Pumpkin Chicken Pizza by Gluten Free Crumbley
- Grilled Pepperoni and Sausage Pizza Wraps by Food Lust People Love
- Hawaiian Pizza Salad by Cricket’s Confections
- Homemade Pan Pizza by Cosmopolitan Cornbread
- Lahmacun (Turkish Pizza) by Curious Cuisiniere
- Lunchtime Pizza Muffins by Jane’s Adventures in Dinner
- Meatball Sub Pizza by Life Tastes Good
- Mexican Pizza by Moore or Less Cooking
- Mexican-Style Corn Tortilla Pizzas by Home Sweet Homestead
- Mom’s Family Style Cavatini by Powered by BLING
- Onion Tart by Wholistic Woman
- Philly Cheesesteak Flatbread Pizza by Family Foodie
- Pizza Grilled Cheese by Eat, Drink and Be Tracy
- Pizza Pot Pies by Brunch-n-Bites
- Pizza Steak Hoagie by The Freshman Cook
- Pizza Toscana by Cooking with Carlee
- Roasted Garlic and Spinach Pizza with Balsamic Onions by Helpful Homemade
- Rustic Bacon & Citrus Pizza by Gourmet Everyday
- Sausage and Peppers Pizza by Cindy’s Recipes and Writings
- Sausage Arugula Pizza by The Bitter Side of Sweet
- Shaved Brussels Sprouts and Bacon Grilled Pizza by Our Good Life
- Spinach and Feta Stuffed Pizza Bread by Mindy’s Cooking Obsession
- Supreme Breakfast Pizza by The Crumby Cupcake
- Taco Dip Pizza by Hardly a Goddess
- Tandoori Chicken Pizza with Fresh Basil and Mozzarella by Sue’s Nutrition Buzz
- The Mac Pizza by Seduction in the Kitchen
- Vegan Margherita Pizza by Simple and Savory
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.
| Servings |
slices
|
- 1 cup warm water 90 degrees
- 1 pkg active dry yeast
- 1 tsp honey
- 2 cup flour
- 1/2 cup cornmeal
- 1 tsp salt
- 2 tsp olive oil
- 2 Tbs butter melted to brush over crust
- 1/2 pound Italian sausage
- 1/2 pound ground hamburger
- 1 small yellow onion chopped
- 3 garlic cloves chopped
- 1 small green pepper chopped
- 3 Tbs tomato paste, Italian season
- 8 ounce sliced mushrooms
- 2.25 ounces black olives
- 1 Tbs sugar
- 1 Tbs italian herbs
- 8 ounces shredded italian cheese halved
- 14.5 ounces diced tomatoes, italian style drained very well
Ingredients
Deep Dish Crust
Sausage Filling
|
|
- Mix yeast, water & honey together. Cover bowl with plastic wrap and let sit for 10 minutes. Add flour, honey & salt to the yeast mixture. Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil. Put a towel over the bowl and let rise for 15-20 minutes.
- Once the dough has risen uncover and place on a floured surface. Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan. Place the dough into the pan cinching edges as not to overlap over the top of the pan. Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes.
- Brown sausage and hamburger. Add onions, green peppers, olives, mushroom and garlic. Cook all together the meat is cooked through and the vegetables are soft.
- Add in tomato paste, Italian herbs and sugar. Take off heat. Add to pizza in a thick layer.
- Take crust out of oven. Load with layers like this: -1/2 Cheese -Filling -Remaining Cheese -Drained tomatoes
- Once all your layers are on place in your oven that is already preheated at 375 degrees.
- Cut into 8 pieces and enjoy!
Chocolate Cherry Cafe Brownies
I love a great cup of coffee. I love brownies packed with chocolate flavor. How about adding said coffee to the brownies? Sure! Add cherries? Yes! Chock it full of nuts? Why the heck not!
This is my 2nd recipe for #Choctoberfest! Just check out in the link up below to see all of the great recipes that other awesome bloggers came up with and you will see how I feel so honored to be part of this group. Along with this honor comes a great opportunity to work with one of this years sponsors, Caveman Coffee. When I received my packages of White Gold Coffee & Cocoa Butter I knew what I had to make, brownies. Better than that, they were going to be coffee brownies! In honor of my husbands birthday today I add some cherries. He loves chocolate & cherry ice cream so it seemed like a good choice. Then finally walnuts. What are brownies without nuts? Perfection!
*Affiliate links are included in this post. Please read my Discloser Policy. I received Caveman Coffee complimentary but all opinions stated in this post are my own.
Let’s get started! Combine sugar, flour, cocoa powder, salt and baking powder. Add the wet ingredients: eggs, butter, vanilla and coffee. Chop cherries then add to batter. Finally add walnuts. Layer in a greased 8×11 dish. Put in preheated 350 degree oven and cook for 18-20 minutes. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Servings |
smalle brownies
|
- 1 cup sugar
- 1 1/3 cup flour
- 3/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 eggs
- 6 tbs butter melted
- 2 tsp vanilla
- 1/2 cup Caveman Coffee
- 2 ounces chopped walnuts
- 2.5 ounces Maraschino cherries chopped
- Powdered sugar for topping if desired
Ingredients
|
|
- Combine sugar, flour, cocoa powder, salt and baking powder.
- Add the wet ingredients: eggs, butter, vanilla and coffee. Chop cherries then add to batter. Finally add walnuts.
- Layer in a greased 8x11 dish. Put in preheated 350 degree oven and cook for 18-20 minutes.
- Sprinkle with powdered sugar after cooling if desired.
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