Chicken Marinara

• 8 whole Chicken Thighs, Bone-in, Skin-on
•  Salt And Pepper
• 2 Tablespoons Olive Oil
• 1 whole Large Onion, Diced
• 4 cloves Garlic, Minced
• 2 jars (24 Ounces Each) Marinara Sauce
•  Fresh Basil - To Taste
•  Parmesan Cheese, For Sprinkling
• 16 ounces, weight Penne Or Rigatoni

INSTRUCTIONS

Preheat oven to 300 degrees. 

Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate plate.

Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place pan in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible.)

Cook the pasta according to package instructions Serve 1 chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and serve. (For smaller children, you can cut the meat off the bone for them. Chicken is very tender!)

Photo credit: Sandy

Pioneer Woman:recipe

Sandy's Cornbread

1 c. white, plain cornmeal
1 c. yellow, plain cornmeal
1/2 c. AP flour
2 t. Baking powder
1 T. sugar
3/4 t. salt

Mix together and add:
1 egg
1 1/2 c. buttermilk
3 T. melted butter
3 T. shortening
1/8 c. oil
Mix well.

Heat 1/8 c. oil in a black cast-iron skillet until smokin' hot.
Pour mixture into hot oil.
Bake at 400 for 25-30 minutes until it cracks.
Enjoy!

My Favorite Brownies

Ingredients

• 2 (20 oz each) boxes brownie mix -- I use Family Size Duncan Hines Chewy Fudge
• 12 Tablespoons butter, melted 
  
  
• 1/2 cup buttermilk
• 2 large eggs 
  
  
• 2 teaspoons vanilla
Frosting:
• 8 Tablespoons butter
• 2 Tablespoons unsweetened cocoa powder
• 1/3 cup milk
• 3 cups powdered sugar

Instructions

1. Preheat oven to 325. Line a 9 x 13 metal baking pan with foil -- lightly spray the bottom with baking spray.
2. Put the brownie mix, butter, buttermilk, eggs and vanilla in a large bowl. Mix with a wooden spoon until combined. Batter will be very thick. Spread in prepared pan evenly and bake for about 45 minutes, until center is set, but still a bit soft.
3. Let brownies cool for about 20 minutes. Prepare frosting: In a medium saucepan over medium-low heat, melt your butter. Once the butter is melted, add the cocoa powder and milk, stirring until the mixture becomes thick and is JUST starting to boil. Remove from heat and whisk in powdered sugar. Pour over brownies, spreading quickly before it sets.
4. Let brownies cool to room temperature. Refrigerate them (for easier cutting) and once chilled, remove foil from pan, peel off of brownies, and cut into squares.

Notes

From The Cake Mix Doctor Returns 

Congo Bars

Ingredients

• 1 cup butter, room temperature
• 1 cup dark brown sugar, packed
• 1 cup light brown sugar, packed
• 3 eggs
• 1 tablespoon vanilla
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 2½ cups all purpose flour
• 2 cups semi-sweet baking melts or chunks (or chocolate chips)
• ½ cup milk chocolate chips

Instructions

1. Preheat the oven to 350°F
2. Line a 9 x 13 pan with aluminum foil and coat liberally with nonstick spray.
3. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars for 2 minutes until light and fluffy. Add in the eggs, vanilla, salt and baking powder and mix for an additional minute on medium, scraping the sides of the bowl as necessary.
4. Turn the mixer to low and add in the flour, mixing until just combined.
5. Finally add in the baking melts or chunks and the milk chocolate chips.
6. Spread the dough into the prepared pan and bake for 30 minutes or until the edges are set and lightly golden and the center appears slightly under baked.
7. Remove the pan from the oven and allow the bars to cool completely before cutting.
8. Alternately you can chill the bars before cutting.

Pumpkin Pecan Cobbler

Yield: 8 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

INGREDIENTS:

1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil (I used butter)
1 1/2 teaspoons vanilla

topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

DIRECTIONS:

Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

from http://www.laurenslatest.com/pumpkin-pecan-cobbler/

Nutty Molasses Muffins

Ingredients

1 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup ground flax seed/flax seed meal

1 cup regular oats

1/2 cup packed brown sugar

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1 cup walnuts, roughly chopped

1/2 cup golden raisins

1 cup buttermilk

1 whole Egg

2 mashed bananas

1/4 cup canola oil

1/4 cup molasses (not black strap)

Preheat the oven to 350 F. Spray a 12-count muffin pan with Pam.  Spray a 6-count muffin pan with Pam.

In a large bowl, combine flours, flax seed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins.  Stir together until combined.

In a separate bowl, mix together the buttermilk, egg, bananas, oil and molasses.

Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together.

Scoop 1/4 cup helpings into the muffin cups and bake for 18 minutes, or until deep golden brown.

Serve with honey butter for extra goodness.

English Baked Beans & Toast

1/4 cup extra virgin olive oil

1 large onion, finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

3 large cloves garlic, minced

1 lb hickory smoked bacon, fried until crispy

5 sprigs fresh thyme, leaves removed

2 large sprigs fresh oregano (keep whole)

1 large sprig rosemary (keep whole)

2 (14 oz.) cans petite diced tomatoes (I use fire-roasted)

1/4 cup brown sugar

1 jalapeno pepper, chopped fine

2 Tablespoons Heinz 57 (or THIS HOMEMADE STEAK SAUCE)

1 Tablespoon Worcestershire sauce

2 teaspoons Dijon mustard (I used Trader Joe’s with white wine)

2 (14 oz.) cans Cannellini beans, rinsed and drained well

1 loaf crusty bread, sliced, buttered and toasted in skillet (like you would grilled cheese)

Heat the oil in a large, heavy bottomed Dutch oven. Add the onion, salt and pepper. Cook for 5 minutes, over medium heat, until translucent and tender. Add garlic. Cook for 1 additional minute. Add most of the fried bacon (save a bit for garnish,) thyme leaves, oregano sprigs and rosemary sprig, tomatoes, brown sugar, jalapeno, steak sauce, Worcestershire, and Dijon. Simmer gently for 20 minutes. Stir in the Cannellini beans. Season to taste with salt and pepper. Cook for an additional 10 minutes.

Liberally butter thick, crusty, rustic bread slices. Toast them in a skillet as you would grilled cheese sandwiches. Place one or two slices on each plate, top with a generous amount of beans. Serve with or without tea and eggs. Garnish with a little more crumbled bacon and finely chopped, fresh parsley if you wish.  We like ours with a soft-yolked, fried egg broken over the top.

from http://chindeep.com/2013/11/01/english-baked-beans-toast/