Meatballs:

• 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
• 2 large garlic cloves, peeled
• 2 pounds ground beef (15% fat)
• 2/3 cup chopped drained roasted red peppers from jar
• 2/3 cup panko (Japanese breadcrumbs)*
• 2 large eggs
• 1/2 cup coarsely grated onion
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon minced fresh marjoram
• 2 teaspoons dried crushed red pepper
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper

Sauce:

• 2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
• 2 large garlic cloves, peeled
• 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
• 1 tablespoon (or more) extra-virgin olive oil
• 3 cups finely chopped onions
• 1 1/2 teaspoons dried crushed red pepper
• 2 cups dry white wine
• 1 tablespoon minced fresh marjoram

Pasta:

• 1 1/2 pounds spaghetti
• 2 to 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced fresh marjoram
• Freshly grated Parmesan cheese

Preparation

For meatballs:
Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.

Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.

For sauce:
Puree tomatoes with juice and garlic in batches in blender until smooth.

Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.

Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.

Increase heat to medium-high. Add onions and crushed red pepper to pot.

Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.

For pasta:
Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.

• 1/4 cup balsamic vinegar
• 2 Tablespoons Dijon mustard
• 2 Tablespoons Spicy Brown Mustard
• 2 Tablespoons fresh lemon juice
• 2 garlic cloves, chopped
• 2 Tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 (4-pound) whole chicken, cut into pieces
• 1/2 cup low-salt chicken broth
• 1 teaspoon lemon zest
• 1 Tablespoon chopped fresh parsley leaves

Directions

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

PICTURE WILL BE COMING SOON!!!

4 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon allspice

1 teaspoon nutmeg

Mix ingredients in a bowl and store in an airtight container.  Adjust the spices to suit your tastes.  I personally like a little more nutmeg & ginger.

Serves 12.

CRUST

1 1/4 cups graham-cracker crumbs (from10 whole crackers)

1/4 cup sugar

4 tablespoons unsalted butter, melted

FILLING

4 packages (8 ounces each) bar cream cheese, very soft

1 1/4 cups sugar

3 tablespoons all-purpose flour

1 cup canned pumpkin puree

2 tablespoons pumpkin-pie spice***

1 tablespoon vanilla extract

1/2 teaspoon salt

4 large eggs, room temperature

DIRECTIONS

1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

2. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.

3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).

5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

*** Check out our recipe for Pumpkin Pie Spice!

Boil for 1 minute: 1 Cup Sugar

½ Cup Honey

½ Cup Karo Syrup

Take off the burner and add:

1 Cup Peanut Butter

1 tsp Vanilla

In a large mixing bowl, pour the peanut butter mixture over the popcorn.  Stir together so popcorn is evenly coated with the peanut butter mixture.

Enjoy!

1 bag (12 oz) White Chocolate Chips

1/3 Cup Butter or Margarine

2 Cups Graham Cracker Crumbs

1 Cup Chopped Pecans

2 cans (12oz each) Apricot Dessert Filling

1 Can Sweetened Coconut Flakes

Additional sweetened coconut flakes, optional

Confectioners sugar, optional

1. Preheat oven to 350˚F.  Grease metal or glass 9×13x2 inch baking pan.  In medium saucepan, melt white chocolate chips and butter together over low heat until smooth.  Remove from heat and stir in graham cracker crumbs and pecans.  Let cook 5 minutes.
2. Divide warm mixture in half and press half into bottom of prepared pan to form a crust. Bake crust for 10 minutes or until golden brown.  Remove from oven and spread apricot filling evenly over crust.  Combine coconut flakes with remaining crumb mixture and sprinkle evenly over top of apricot filling.
3. Bake for 20-25 minutes until light golden brown.  Cool completely on cooling rack before cutting.  Sprinkle with additional coconut and/or confectioners sugar, if desired.
4. Cut into squares and enjoy!

Sauce:

1. Stir together some plum sauce (in the Asian food section), some hot sauce and some soy.  I do mostly plum, a small amount of soy and a small amount of hot sauce.  2
2. Keep mixing until you like the taste.Shrimp Wontons

½ Cup Brown Sugar, packed

¼ Cup Granulated Sugar

1 tsp Vanilla Extract

1 package English Toffee Bits

In a mixing bowl, beat the softened cream cheese, sugars & vanilla.  Fold in desired amount of toffee bits.

Serve with apple wedges.

Enough Candy Corn to fill bag

Print off the following saying and attach it to the baggie of Candy Corn.

“I started to carve a pumpkin with my carving knife and scoop, but the pumpkin got so scared he took a little poop!  It looked so cute and funny, just like a candy treat.  So I’m sharing it with you now, because you are so sweet!”