Hello, Fall! Good to see you again.
October is the best month of the year. Why? It’s my birthday month (holla!), breweries are prepping for Oktoberfest, and the food….oh, the food!
Many cooks have prepared baked apples to welcome autumn, but my recipe incorporates chopped dates and walnuts with oatmeal to bring home real fall flavor. Leave room for dessert tonight because you will want to gobble up the entire apple. They serve well with vanilla bean ice cream too!

Here are the instructions for Baked Apples with Oatmeal, Dates and Brown Sugar:
1. Preheat oven to 350 degrees.
2. Wash two Pink Lady Apples. Core out the inside without penetrating the bottom. (Remove about half of the apple’s core.)
3. Add the butter to a small microwavable bowl and heat it about 10 seconds until it’s melted. Add remaining filling ingredients. Stir to combine all thoroughly.
4. Stuff each apple with the filling.
5. Set apples upright into baking dish. Add enough water around the apples until the bottom surface is covered.
6. Bake apples at 350 degrees for one hour. Serve warm. Devour.

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Made with 19 Crimes Cabernet and Louisburg Mill Apple Cider, this recipe for Decadent Poached Pears takes a new twist on the typical poached pear recipe. Instead of adding orange juice, I used my favorite autumnal beverage, apple cider, which gives the pear glaze its rich flavor.
Bring the liquid to a rolling boil and then reduce the heat. Stir frequently.
Third, add the prepped pears to the pot. The heat should be turned to low right now.








While your oven is heating up, clean and cut vegetables of your choice into chunks and add them to a large mixing bowl. Then, do the same to a package of link Sweet Italian sausage. Next, drizzle the vegetables and sausage lightly with olive oil, add a pinch of red pepper flake, paprika, Italian seasoning, and then salt and pepper. Finally, toss the bowl’s contents with a large spoon (or use your hands).
Transfer the contents of the bowl to a parchment-lined large sheet pan. Spread the sausage and vegetables evenly across the surface of the sheet pan so they roast evenly during cooking time.
Bake 400 degrees for 20 minutes. Remove from the sheet pan from the oven and move around the sausage and vegetables with a spoon. Bake an additional 15-20 minutes until the sausage no longer looks pink and the vegetables have softened and browned.

So when the boyfriend (who doesn’t eat desserts – uh, what the heck?) was away, I made a mess of the kitchen and started preparing the 






