|A Big Slice is proud to present our very own wine tasting kit, the Bacchus Box, a complete evening of fun in one rosewood box! Challenge your friends to a taste off. May the best wine win! No one, not even the host, knows the identities of the selections. Observe, smell, taste, rank, vote. Was yours the nectar ...or the salad dressing? A relaxed and fun way to discover new favorites. And remember, there is always a next time with the Bacchus Box. Includes everything you need (except wine and glasses) and a free 12 minute instructional DVD. Great gift! To check out the Bacchus Box, click on the red bar above.||A Big Slice is a very large website (including over 200 recipes!) that is organized thematically. But if you know what you are looking for, just click on the red bar above and it will take you to our search page. Type in the term, or recipe in the space provided and it will take you directly to that page. If any links appear to be broken, please let us know at:
|Click above to return to the A Big Slice homepage. From there you will be able to visit our wine and international dinners sections. Plus we have a recipe and craft archive so you can quickly find what you are looking for. If it is contact information that you seek, that is also on the homepage - near the bottom.||Thousands have already signed up for our newsletter. In 2009 we are focusing on the monthly holidays in a different way. How about a Mardi Gras Fais Do Do? Or a hearty St. Patrick's Day Irish Breakfast. We include holiday trivia and history, table settings, napkin folds and of course recipes. All we need is your email address. Click on the red bar above to sign up. Thank you!|
|Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings.||Cabernet Sauvignon is at its best with beef. If you would like to learn more about this grape, and see the rest of our Cabernet dinner, click the link above.|
|Serve these pumkin muffins alongside our beef stew (click on cabernet main above). Or by themselves for breakfast.|
|1 1/2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 cup canned or fresh pumpkin
2 unbeaten eggs
3/4 cup vegetable oil
2 cups shelled pumpkin seeds (optional)
|1. Preheat oven to 400 degrees.
2. In a large mixing bowl combine all dry ingredients.
3. Stir in pumpkin, eggs, oil and the shelled pumpkin seeds. Mix until well combined.
4. Spoon into greased muffin tin and bake for 20 minutes. Yield: 15 muffins.