6 large ripe tomatoes, chopped 1/4 cup red wine vinegar
1 small red onion, chopped 1/4 cup extra-virgin olive oil
1 cucumber, peeled and chopped 1 teaspoon Worcestershire sauce
1 green pepper, seeded and chopped 1 teaspoon sugar
2 cloves garlic, peeled and chopped 3 cups tomato juice
1 stalk celery, chopped 1 large avocado, finely sliced
1/4 cup fresh parsley


1) Combine all ingredients except tomato juice and avocado in a blender or food processor. Pulse until pureed.

2) Strain mixture through a course sieve into a glass bowl or pitcher. Press to extract all the juices. Stir in the tomato juice, cover and refrigerate until well-chilled.

3) Just before serving, slice avocado. Pour gazpacho into soup cups and garnish with avocado.



1/4 cup warm water
3 tablespoons light brown sugar
1 envelope (2 1/2 teaspoons) active dry yeast
1/2 cup pumpkin puree
1/2 cup butter, melted
1/2 cup milk
4 cups all-purpose flour
1 teaspoon salt
1 egg


1) In a small bowl, mix the water and sugar. Sprinkle the yeast over the surface and stir to dissolve. Let stand for 10 minutes, until foamy.

2) Pour the yeast and water into a stand mixer fitted with a dough hook. Add the pumpkin puree, butter, milk, egg and salt, and blend. Add the flour, one cup at a time, to make a soft dough.

3) Lightly butter 24 muffin tins. Divide the dough into 24 pieces and then, one roll at a time, roll each piece into six even-sized balls and arrange them in a circle in each muffin cup, leaving a little space in the middle of the balls.

4) Cover the rolls with a piece of plastic wrap and let rise in a draft-free place for about an hour, until doubled in size.

5) Preheat the oven to 375 degrees F. Bake the rolls for 18-20 minutes, until golden brown. Serve warm right away, or reheat the next day, wrapped in foil, in a 350 degree oven for 10 minutes.



1 cup breadcrumbs 1/2 teaspoon black pepper
1/2 cup milk 1 tablespoon Worcestershire sauce
1 egg, lightly beaten 1 tablespoon prepared horseradish
1 medium yellow onion, finely minced 1/2 cup ketchup, plus extra for glazing the loaf
1 medium carrot, shredded 1 1/4 pounds ground beef (or a “meatloaf” mixture of ground beef and pork)
1 1/2 teaspoons salt 4 hard-boiled eggs


1) Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9×5-inch loaf pan.

2) In a large bowl, place the breadcrumbs and pour in the milk and egg. Mix to combine and let stand for 10 minutes. The breadcrumbs will absorb the liquid.

3) Add the onion, carrot, salt, pepper, Worcestershire, horseradish and ketchup to the breadcrumbs. Stir to combine.

4) Add the meat and incorporate all the ingredients well;hands are ideal for this. Layer half of the meat mixture in the bottom of the prepared pan.

5) Peel the hard-boiled eggs and lay them end to end down the middle of the pan over the meat layer. Pile the remaining meat mixture on top, dollop with extra ketchup if desired and bake for 45 minutes, until browned and cooked through.



1 package of Pumpkin Spice Marshmallows
3 Tablespoons Butter
5 cups Rice Krispies Cereal
1/4 bar of Almond Bark
1 cup candy corn


1) Melt the butter and marshmallows in a saucepan on medium high heat. After the mixture has completely melted down immediately mix it with the cereal.

2) After your cereal and marshmallow mixture have been well incorporated, spread the mixture onto a lightly greased 9 x 13 inch pan.

3) Allow the rice krispies to cool for about an hour before cutting them up.

4) After they have cooled, melt down your bark as directed on the package and drizzle over the rice krispies. Allow them to cool and then cut into squares and serve !

Trackback from your site.

Leave a Reply