Busy Brunette Bakerista

Just as the name states, this dish is simple and so tasty! I promise when you make it, your house will smell like Thanksgiving no matter what time of year it may be. The consistency of the chicken thighs helps make the apple mixture soft and the perfect addition as a sort of “chutney” to the chicken. Serve along side some rice, biscuits, or even at Thanksgiving. Fall Chicken Thighs with Roasted Apples and Garlic About 1 ½ pounds of Braeburn, or other crisp apples, chopped 1 teaspoon fresh sage, chopped ¼ teaspoon ground cinnamon 1 / 8 teaspoon ground nutmeg 4 or 5 garlic gloves, skin removed and crushed or chopped ½ teaspoon salt, divided 8 chicken thighs, boneless, skinned (about 2 pounds) ¼ teaspoon black pepper Cooking spray Preheat oven to 475 degrees (yes, that hot). Line a rimmed baking sheet or jelly roll pan with foil and spray with cooking spray. Combine chopped apples, cinnamon, nutmeg, and garlic in a large bowl and stir gently. Add

We eat a lot of pasta in our family…a lot. So I like to find ways to change it up adding vegetables, different sauces, pasta sizes, etc. This is one of our favorites because the flavors taste more like a steak dinner than Italian pasta. The key is to use real bacon and fry it…bacon substitute or others will not taste the same. I adapted this from one of Rachael’s early recipes. Make a large pot and serve with a green salad and dinner is ready!   Campfire Spaghetti 1 box of spaghetti (16 oz.) olive oil for the pan 4 slices of good bacon 1 pound of ground turkey 1 yellow onion, chopped 4 cloves of garlic salt and  pepper to taste 2 Tablespoons of Worcestershire sauce 1 (14 oz.) can of diced fire roasted tomatoes 1 (8 oz.) can tomato sauce 1 to 2 cups of sharp cheddar cheese, grated 4 green onions, chopped Cook spaghetti in a large pot of boiling water according to directions on the box. Drain and set aside. Heat skillet over medium

Happy National S'mores Day!  S'mores on a stick? Why didn't I think of this earlier? No more long sticks, messy graham crackers, and marshmallow everywhere  over a bonfire. You can make these any time of year and enjoy them during a festive winter party, neighborhood potluck, or team dinner. HOBO* S'mores 36 large marshmallows  1 container (16 oz.) of dark chocolate frosting 2 cups of graham cracker crumbs  2 cups of semi-sweet mini chocolate chips 36 lollipop/cake pop sticks (find them at any craft store or baking supply store) First, line cookie sheets with wax paper. Insert one stick into one marshmallow at a time and place on cookie sheet.  If you can't find graham cracker crumbs, take whole graham crackers, break into quarter pieces, place into a food processor and blend until it turns into crumbs. Then, scoop out frosting from the container into a glass bowl. Microwave for 30 seconds or until frosting feels warm to the tou

I've seen this type of recipe several times and finally tried it out for myself. You can make it with a cake mix too but I think a brownie mix is more moist with the ice cream cone. Very fun to make and great for parties! Brownie Cone Dessert Cups 1 box of brownie mix (18 oz.) 12 - 18 ice cream cones 1 can of prepared frosting - I used vanilla  sprinkles or cake decoration toppings Prepare brownie mix according the instructions on the back of the box using milk instead of water. For my easy brownie mix recipe click here . Set batter aside. Preheat oven to 325 or 350 degrees according to directions on brownie box. Take a 9" x 13" casserole dish, or rimmed baking dish, and lay a sheet of tin foil across the top securing at the ends. Using a small knife, cut an "X" at 12 spots across the foil. Place one ice cream cone in each "X" so it can stand up by itself. If you want to make another dish for more cones, you can do it with a smalle