::BBQ Meatballs::

I HAVE NEVER MADE MEATBALLS.
I HAVE HAD TOO MANY BAD ONES.
BUT HERE IS A RECIPE I AM HAPPY TO SERVE.
THEY ARE SMOKY AND FULL OF FLAVOUR.

Meatballs:
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion

BBQ Sauce:
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring

1.Oven 350 degrees
2. Mix all meatballs ingredients and roll into balls. Layer bottom of a greased baking dish.
3. Mix all sauce ingredients and spread over the balls.
4. Cook, uncovered, for 1 hour.

::Tara's Peanut Butter Cups::

Peanut Butter Mixture:
1/2 cup peanut butter
4.5t butter {softened}
1/2 cup icing sugar
1/2 t salt

Chocolate Mixture:
1/2 cup peanut butter
2 cups chocolate chips
4 Jersey Milk bars

1. Mix peanut butter mixture in a small mixing bowl.
2. Melt chocolate mixture over low heat on the stove.
3. Arrange muffin papers in a muffin tray and, alternately, scoop in chocolate mixture, peanut butter mixture, chocolate mixture. Jiggle tray to smooth out the layers.
4. Place in fridge until set.

::Creamy Teriyaki Dressing::

CREAMY AND TANGY WITH ASIAN UNDERTONES OF SESAME AND SOYA.

1/2 cup mayonnaise
2 T sugar
1 T rice vinegar
1/8 t sesame oil
1 clove garlic
soya sauce to taste

::Jumbo Rainbow Cookies::

Ingredients:

4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 cups (3 sticks) butter, softened

1 1/4 cups granulated sugar

1 1/4 cups packed brown sugar

2 large eggs

1 tablespoon vanilla extract

1 1/2 cups m&m's or smarties

1 cup chopped nuts {optional}

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking powder and baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in chocolate and nuts. Roll 1/2 cups-worth of dough into balls and flatten. Dough is dry, but do your best. 4-5 cookies should fit per baking sheet.

BAKE for 12 to 14 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

{Recipe via VeryBestBaking.com}

Roasted Garlic & Sweet Potato Soup

Ingredients
1 whole head of garlic
1 red onion
1 large sweet potato, peeled
2 tsp olive oil
4 cups chicken stock
2 tsp chopped fresh thyme (or 1/2 tsp dried)
1/2 tsp curry powder
1/2 tsp paprika
2 Tbsp finely chopped parsley
salt & pepper

To Do:
PREHEAT oven to 450 F
SEPARATE garlic into cloves and remove root end, but do not peel.
Cut onion into 1/2 inch thick slices. Cut potato into 1/4 inch slices.
Place garlic, onions and potato on baking sheet. Brush with olive oil.
ROAST for 15 min. turning once, or until brown.
REMOVE skin from cloves. In pot, combine garlic, onion, and potato with stock, thyme, curry powder and paprika. Simmer, covered for 15 min or until tender.
PUREE in food processor or blender. Return to pot; reheat. Season with salt and pepper to taste.
Garnish with parsley.
Make 4 servings.

::Caramel Thumbprints::

THESE ARE A VARIATION ON A HOLIDAY CLASSIC. AFTER HAVING MADE THIS FANCY VERSION OF A THUMBPRINT COOKIE, I HAVE TO SAY I MISSED THE JAM CENTERS. HOWEVER, THIS DOUGH WAS FAR BETTER THAN THE STANDARD DOUGH. SO, IN FUTURE, I WILL USE THIS DELICIOUSLY NUTTY DOUGH RECIPE, BUT WILL FILL THE COOKIES WITH JAM.

Found via *Country Living*

Fall Harvest Feast

4 bacon slices, chopped

1 lb. boneless, skinless chicken breasthalves, chopped

1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrot
1/4 c. chicken (or vegetable) broth

6 c. chicken (or vegetable) stock
14 oz. can of pure pumpkin (no spices)
1/4 tsp. dried thyme
1/8 tsp. ground sage

Cook bacon in large saucepan on medium until crisp. Tranfer with slotted spoon to paper towels to drain. Set aside.

Heat 1 tbsp. drippings in same saucepan on medium-high. Add chicken. Cook for about 8 minutes, stirring often, until browned.

Add next 4 ingredients. Heat and stir for about 5-10 minutes, scraping any brown bits from bottom of pan, until vegetables are softened.

Add remaining 4 ingredients. Stir. Bring to boil. Reduce heat to medium low. Simmer, covered, for about 30 minutes, stirring occasionally, until vegetables are tender. Add bacon. Stir.

Makes about 81/2 cups (2.1L.).
Serves 4