A Matter of Taste I  November Newsletter/Recipe 2016
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A Matter of Taste

Cambria, Ca

E Newsletter & Recipe

From our shop in Cambria to your home kitchen
The holidays are upon us and that means good times with family,  friends and tasty food. We have some simple recipes this month that will help you through the season. 

Thanksgiving is a week away with Christmas right around the corner. Stay calm, relax, and don't forget to take a little time for yourselves while enjoying the holidays with your loved ones. We are thankful for the wonderful support we get year round from every person that walks through our doors. We are truly blessed. 

Happy Thanksgiving to you and your families and best wishes for the Holiday Season! 

eat, drink & be merry,
Gayle, A Matter of Taste

Pumpkin Chili
By Gayle (adapted from Wind & Willow)

• 1 Wind & Willow Pumpkin Pie Cheeseball Mix (you will not use the topping part of the cheeseball mix)
• 1 lb Ground Turkey (or beef)
• 4 Bacon Slices, cooked and crumbled
• 1 Chili Seasoning packet (I use Lawry's) 
• 1 Onion, diced
• 1 15.25oz can Kidney Beans, drained & rinsed
• 1 15oz can Pinto Bean, drained & rinsed
• 1 30oz can Chili Beans in sauce
• 1 15oz can White Beans, drained & rinsed
• 3 14.50oz cans Ready Peeled Diced Tomatoes
• 2 Serrano peppers, finely diced
• 1/2 cup water


In a large stewpot, brown turkey meat and chopped onion. Once cooked drain off any fat. Add chili seasoning, Pumpkin Pie seasoning mix along with the rest of the ingredients. Cook on medium high heat till chili comes to a boil. Turn down to simmer and cook for 30 minutes. Serve chili topped with shredded cheese, sour cream or all your favorite toppings. 

Pumpkin Ooey Gooey Bars

By Wind & Willow
Wind & Willow Pumpkin Pie Cheeseball Mix
• 1 box Yellow Cake mix
• 1 stick Butter, melted
• 3 Eggs
• 8 oz Cream Cheese
• 3 cups Powdered Sugar


For the crust combine cake mix, melted butter and 1 egg. Press into a 9" x 13" pan. For the topping combine Cheeseball Mix (topping used later), cream cheese, 2 eggs and powdered sugar. Combine mixture until smooth. Pour mixture into pan on top of crust and sprinkle with topping from cheeseball. Bake for 40 minutes. Let cool before serving. Tastes great with whipped cream or a scoop of vanilla ice cream.

Bourbon Winter Ambrosia

• 2 oz Bourbon / Whisky
• 1 oz Winter Ambrosia Vinegar
• 1/2" piece Ginger
• Simple Syrup
• Lemon Club Soda
• Apple Wedges for garnish


In a shaker, muddle ginger pieces. Add Bourbon, Winter Ambrosia Vinegar and a splash of simple syrup (apprx 1-2 Tbsp). Shake cocktail. Pour over ice and top with lemon club soda. Garnish with an apple wedge. Cheers!
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 November Newsletter / Recipe 2016

Our mailing address is:
4120 Burton Drive
Cambria, CA 93428

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A Matter of Taste · 4120 Burton Drive · Cambria, CA 93428 · USA

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