CAT Magazine

CAT Magazine

Author's Favorite Recipes

Brenda Woody, significant other of and co-author with Steve Tindle.
Contributor/Host, Writing Innovations E-Zine, Recipe Corner and VBT Cafe

Savannah, GA
Visit their Web site and Blog

We've been MIA. I know, right! With writing on three books, taking on a few editing jobs and attending to the fun events in Savannah, we've been spinning on a merry-go-round. It hasn't slowed down, yet. Authors are also busy with publishing books for summer reads and since school is out and we're sure you can attest to this; entertaining the kids.

We thought we'd pop in today and post a few recipes for a Chicken Fajita Dinner. Whether you use fresh chicken breast or have leftover grilled chicken, this dinner is fast and easy to put together. And it's all from scratch. You probably have all ingredients right in your kitchen.

There are two recipes below: Fajita seasoning and the flour tortillas. You add the chicken. Enjoy!


3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin


Combine all of the ingredients in a small bowl. Pour into small glass (left over jelly or Mason jar work) or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.

3 cups flour (might need to add ½ cup more, to get the right consistency to roll dough)
1 tsp. salt
1/3 cup vegetable oil
1 cup warm water

Combine all the flour, salt, vegetable oil, and water until it forms dough.
Roll the dough into a big ball and take about a 1 to 2 inch pieces off. Pat the dough piece flat with your hands or take a rolling pin and roll into circles.

Put the dough on a flat pan on the stove and let the sides cook until there are little brown specks on both sides like you would see on other tortillas.

You can freeze the dough to use at a later time or roll out the dough into desired tortillas, place a piece of wax paper between each one and refrigerate over night and freeze this way too. Just be sure to flour the wax paper and top of tortilla so they won't stick.

As for the chicken:
Cut the chicken into strips (fresh chicken needs to cook 3 minutes on both sides in a skillet with a little oil).  Sprinkle 2 Tablespoons of the Fajita Seasoning over chicken and stir until all pieces are coated. Turn the burner to low and simmer, covered for 10 minutes. 

When the chicken is ready and you have fried your last tortilla, serve with shredded cheese, chopped onion, chopped tomato, shredded lettuce, sour cream and salsa.

Other serving options are black beans or refried beans, guacamole and Spanish rice.

Enjoy the rest of your summer and until next  time - 


May 22, 2012

Debi Wilder, Erotic Author shares her Chilled Cucumber Soup recipe with us today. This sounds like a refreshing soup to enjoy sitting on the back porch during a hot summer day. On Writing Innovations E-Zine Blog, she shares her new release Gabby's Second Chance. Enjoy!

Visit Debi's Blog

Chilled Cucumber Soup

1 large cucumber, peeled and coarsely chopped
1 clover garlic, peeled and crushed in a little salt
2 cups plain yogurt                                                    
¼ cup walnut pieces                                                                         
1 tablespoon chipped fresh dill or parsley (or 1 teaspoon dried dill and 2 teaspoon chopped fresh parsley)
Freshly ground black pepper


In a blender or food processor, puree the cucumber, yogurt, walnuts, salt, and pepper. Blend until mixture becomes a smooth puree. Chill thoroughly and serve garnished with chopped dill or parsley

From A Taste for Love, A Romantic Cookbook for Two,
by Elizabeth M. Harbison and Mary McGowan

May 3, 2012

This week is my birthday and I'm celebrating by holding two Scavenger Hunt Contests. Join the fun and meet new Authors by following this link to WIEZ Blog.

Today, I'm sharing my favorite bread recipe for Homemade Hawaiian bread; just like the delicious King Hawaiian bread found in the grocery store. Although I think this homemade bread taste even better!

Homemade Hawaiian Bread for bread machine
Makes 1 Loaf

1/2 cup warm water
1/2 cup pineapple juice
1 egg, cracked (use the egg shells in your compost for your garden)
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 cup melted butter
1/3 cup plus 1 teaspoon sugar  
3/4 teaspoon salt
3 cups all purpose or bread flour
1 1/4 teaspoon yeast

Add the ingredients according to bread machine instructions with yeast being the last ingredient to add. Put the crust on medium setting for a light brown crust. Mix and Bake on basic bread machine setting. 

Please note the dough will look wet but that's okay, because the bread is almost like a cake. You may have to help the flour from the sides mix in the dough by using a spatula during the mixing cycle.

Now grab your favorite book for some reading time while the bread cooks!

Once the loaf is done and has cooled for a bit, cut into large slices like Texas Toast. This Hawaiian Bread makes delicious French Toast!

Tuna Patty Melts

2 small or 1 large can Tuna (in water) drained
4 boiled eggs, peeled and chopped (I use my egg slicer - love my egg slicer)
1 small onion chopped
2 teaspoons sweet or dill relish
1 teaspoon minced garlic
1/2 teaspoon celery salt or seeds
1 cup mayonnaise or ranch dressing
salt and pepper to taste.

Mix all ingredients together in a medium bowl.

Slices of American cheese or whatever cheese you prefer for each sandwich
2 slices each of the Hawaiian bread above for each sandwich.

Use a flat griddle or iron skillet; set burner on Med-hi. Spread butter on one side of bread slices. Place one slice butter side down on griddle and add a large portion of the tuna. Top with slices of cheese and the other slice of buttered bread; butter side up. 
Brown on one side (you may have to turn the burner to med-low) and carefully flip the sandwich to brown on other side. 

Serve with coleslaw or tomatoes - sliced and salt and peppered as a healthy side dish.

YUM!  Now I'm hungry. LOL  Enjoy the recipes. Scroll down to find even more from Authors and don't forget to visit Writing Innovations E-Zine Blog to check out the contests for Swag Bags!

April 18, 2012

Kiki Howell shares her Chess Cake recipe and her new release The Vampire's Witch, Book I from the At War in the Willows Series, along with Book II and III to be released later this year on Writing Innovations E-Zine blog.

Chess Cake 

This cake is a party favorite. Every time I take it somewhere, I have to print out the recipe for everyone. It has become the cake that everyone wants me to make when I get invited anywhere because it goes so well with a sweet red wine. *smiles* Make sure you have enough though as the kids love it too.

I make it an easy, dump kind of way, one bowl used twice, one 13 x 9 glass pan sprayed. So pardon the unusual recipe, but you will love how easy it is to make and how much praise you get for bringing it.


In mixing bowl, combine with beaters until well mixed: 1 yellow cake mix, 1 stick of melted butter and 2 eggs.  Scrape out and press into sprayed 13 x 9 pan.

In mixing bowl, cream with beaters until light and smooth: 1 stick melted butter, 2 eggs, 8 oz softened cream cheese and 1 lb box of powdered sugar.  Spread over cake mix mixture in the bottom of the pan.

Bake at 325 degrees for 1 hour.


What a fast and easy recipe to make! Be sure to copy and paste into notepad or Word, and print to have at hand. You can also print cute recipe cards at Free Printable Recipe Cards. Browse through the many templates or for just $7, customize your own. 
HP has 'print free at home' templates
Alenka's Printables offers cute templates too! 

Remember to visit WIE-Z blog to read about Kiki and her books!

April 11, 2012

Bk Walker shares her favorite recipe Blue Cheese-Stuffed Potatoes with Buffalo Chicken Tenders by Rachel Ray and her latest release Night Secrets on Writing Innovations E-Zine blog.

You can click on the link above or the image and go straight to the recipe to print and keep with you favorite recipes. 

With the Buffalo Chicken Tenders make Rachel Ray's homemade Ranch dressing.

1 cup Sour cream
1 cup Buttermilk
1 tablespoon Lemon juice
1 tablespoon Hot sauce
1 teaspoon of each; dried chives, dried parsley, dried thyme, garlic powder and dill
Add salt and pepper to taste.

Mix all ingredients together in a bowl. Serve as a dip for the chicken tenders.

March 27, 2012

While I took a short hiatus from here (my parents came in for a visit), I hope you enjoyed the recipes below and possibly cooked a few new dishes up!

Today Phoenix Johnson shares her recipe for Zucchini Slice and on Writing Innovations E-Zine Blog, she graciously provides a blurb on her debut novel The Wolf in the Neighborhood

Zucchini Slice

5 Eggs
1 cup grated cheese
4 cups grated zucchini and carrot
1 cup self-raising flour
 1 onion finely diced
 ½ cup oil
6 bacon slices cooked and diced into bite size pieces

Mix cheese, flour and onions together.
Fold in zucchini, carrots and bacon 
Lightly beat eggs and oil
Pour over mixed ingredients and blend well.
Spoon mixture into a casserole dish
Bake at 350 degrees (180 C) for 40 to 45 minutes until set and golden.

Sprinkle shredded cheese on top during the last five minutes (optional)
Cut into desired servings.

Note: 4 cups of zucchini and carrot can be any ratio you prefer. 1 large zucchini will become approx. 2 cups grated, and approx. 3 large carrots should make the other 2 cups once grated.

This is a recipe that I have grown up with, and am now raising my own daughter with. Personally, it is still the only way that I will eat zucchini!! This is great with a serve of meat and other vegetables, or just on it’s own for a cold lunch.

Now go check out her debut novel and a photo of Derek, the wolf!

March 10, 2012

Jennifer Labelle, Author of Erotica Romance, shares her favorite recipe here and her new release Finding His Something Spicy (Spice It Up 2) on Writing Innovations E-Zine Blog.

Homemade Butter Tarts

2 eggs
1 1/2 cups (250 ml) brown sugar
1/12 cups (250 ml) raisins
3/4 cup (175 ml) butter
2 teaspoons (5 ml) vanilla

2 1/2 cups (500 ml) flour
2 teaspoons (5 ml) salt
1/2 cup (100 ml) shortening
2 tablespoons (50 ml) butter
1/4 cup (75 ml) cold water - a little more if needed to get crumbly effect

Set oven to 200 C (400 F)
Add eggs, brown sugar, raisins, butter and vanilla: mix well.
For the pastry: in a separate mixing bowl, measure flour, salt, and add shortening and butter
and mix until it looks like crumbs.
Add the water to pastry mix and stir again until it's a nice ball of dough.
Divide dough into two sections, sprinkle flour onto a clean counter
top, and then flatten it with hands and roll it out with a rolling pin. Repeat
with second section.
Find a round cookie cutter that measure approx. 10 cm across: Makes
approximate: 16 shells
Put shell dough in un-greased muffin tin, fill shells with filling
about 3/4 full.
Bake for 5 minutes and then reduce heat to 180 C (350 F) for another 10
minutes, and then let cool.

 Easy peasy! Jennifer *smiles*

These tarts sound delicious!
Okay, Jennifer challenged me here sending the measurements in the Metric System. I converted the ml to cups. I haven't tried this recipe, but I plan on making the tarts tomorrow.  I'll let you know if I got the conversions right! Leave a comment on the blog post if you figured them out. We would love your feedback on how you liked her recipe and any other questions you want to ask Jennifer regarding her books.

March 6, 2012

Robin Renee Rae shares her favorite recipe and her new release Bloodbreeders: The Revenge on Writing Innovations E-Zine Blog

Mozzarella Stuffed Meat Loaf


2lb. Ground beef or veal
½ cup chopped onion
¼ cup fine chopped celery
¼ cup chopped parsley
1 cup bread crumbs
1 cup milk cold or canned
1 egged beaten
1 tsp. salt
Pepper to taste
Green chili optional
One package of Mozzarella Cheese


Mix all ingredients together thoroughly. Pack mixture into a loaf pan, spread out, making a large indention in the middle. Add cheese whole, then cover completely with meat loaf mixture…making sure to have cheese covered. Bake at 350 for 1 to 1 ¼ hour, removing access juices as it cooks, leaving the remainder of juice the last thirty minutes of cooking. Makes 8 to 10 servings, unless you eat like us then it makes 6 to 8..LOL

Goes great with:
Butter Toasted Red Potatoes
Green Beans
Fresh Garden Salad

Steve loves meatloaf; I'll definitely be cooking this recipe for him!

February 28, 2012

Dawne Prochilo is a mom, wife, author, blogger, journalist and sex adviser. Whew! She is one busy woman. Dawne shares her favorite recipe and her new release Callie's Way on Writing Innovations E-Zine Blog.

Pasta Tuna Salad

1-cup small seashell pasta, cooked
1- drained can of tuna or canned chicken breast
8- ounces of finely shredded cheddar cheese
4- Tblsp of mayonnaise
1 - finely chopped onion- optional
salt and pepper to taste

Combine all ingredients (pasta should be cooked to preference and cooled down) and store in refrigerator until ready to eat. Garnish with tomatoes and black olives if desired.

This sounds like a great healthy, low-cal dish to eat for lunch while reading your current book or working on your next novel. Hey, use the homemade mayonnaise - scroll down for recipe posted Jan 24.

February 26, 2012

Jean Joachim, author of several romance fiction and non-fiction books, shares her favorite recipe of Chicken Marian. Check out her new release NOW AND FOREVER 2, THE BOOK OF DANNY on Writing Innovations E-Zine blog


The ingredients are going to sound odd but trust me, when put together, they make a fabulous sauce. This is the easiest company dish ever and you will get raves. Serve with rice or couscous and a salad.

Chicken cut up into pieces   (makes enough sauce for two chickens)
(or all legs, wings, breasts whatever you like best)

1 Jar of apricot jam or preserves
1 package of dried onion soup mix
1 bottle of Russian dressing (salad dressing, any brand, regular bottle not extra large)

Preheat oven to 350 degrees
Wash chicken and place in baking dish
Mix all the ingredients in a large bowl. Use a whisk to break up the apricot jam and to blend everything well.
Pour sauce from bowl over chicken
Turn chicken once while cooking to make sure all pieces are coated.
Bake until chicken is cooked through.

 Bon Apetitt!!

February 21, 2012

Jodi Olson, Multi-Romance Author shares an easy crock pot recipe and her new release Road to Desire on Writing Innovations E-Zine Blog

Nothing exotic here, you'll find all of the ingredients at the local grocery store. The recipe will easily feed a family of 4 to 6.

Veggie Soup
4 medium sized potatoes (peeled/chunked)
3 carrots (sliced)
1 sweet green pepper (chunked)
1 medium sized yellow onion (chopped)
1/4 head of green cabbage (shredded)
1-2 stalks of celery (sliced 1/4-1/2")
1 red delicious apple (peeled/chunked)
1 turnip (chunked)
1- 14 oz can whole kernel corn (drained)
1- 14oz can green peas (drained)
64 oz V8 (or other brand) 100% vegetable juice
1.5 lb. beef chuck roast
one can beef broth or 2 cups water with dissolved beef bouillon (3 cubes)
1 tsp dried basil
1 tsp. oregano

Everything goes in at once. Turn the crock pot on high for one hour, then turn down to low for four hours or until chuck is cooked through and tender.

You can freeze the leftovers to heat up on another busy day. Homemade sourdough bread and a salad would be awesome with this dish!

Come back Saturday for a another great recipe from Jean Joachim.

February 18, 2012

Erotic Romance Author, Elle D. Hayes shares a slow cooker recipe and her new release Negotiating Love on Writing Innovations E-Zine Blog 

Here's a slow-cooker dish I did last year for St. Patrick's Day. It actually turned out really well. I got this recipe from the Food Network and it was very easy to make. Goes great with a cold beer or glass of wine red wine.  

Slow Cooker Corned Beef and Cabbage


4 pounds lean raw corned beef brisket
    3 tablespoons pickling spice (often included with brisket)
    1 medium rutabaga, halved and cut into wedges
    1 pound large carrots, cut into 4-inch pieces
    1 1/4 pounds large fingerling potatoes
    1 leek, white and light-green parts only, cut into 3-inch pieces
    1/2 head Savoy cabbage, cut into wedges
    1/3 cup horseradish, drained
    1/3 cup creme fraeche or sour cream

Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.

Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl.

Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash.

 I love a recipe where I can throw everything in one pot and walk away. Enjoy! ~Brenda

February 14, 2012

Happy Valentine's Day everyone!

Michele Hope is here today to share her recipe for "Slutty Brownies". LOL Gotta love her. She states they are sinfully delicious and to die for! Ummm sounds like a story line we used in Break Up Pudding. The 'to die for' part. 

Michele was very busy publishing this last year with Rebel Ink Press. Michele and her husband collaborate on their erotic stories. Another couple writing together. Michael and Michele live on a bayou in Louisiana. When they take a break from writing, Michele fishes and creates jewelry, and Michael paints. A very talented man he is too. You can see Michael's art on his web site. Michele's jewelry web site.

Here's a bit about Michele.

Seven years ago, Michele Hope had become accustomed to midwestern winters and scraping ice off her windshield. Then one day a Southern boy, possessed of good looks and entirely too much charm, fell out of the sky like a piece of space junk - smack dab in the middle of her life. He swept her away to Louisiana and a warmer climate, where she resides beside a sleepy and peaceful bayou. Surrounded by wildflowers, animal companions and her Southern man, she writes, fishes, contemplates and occasionally goes to town. A girl has to dress-up and wear heels from time to time you know.

Here's the recipe and a photo. They do look delicious!

Slutty Brownies
Yield: 1 9x9 brownie pan
Serving Size: 10 brownies per recipe

For the Brownie layer:
10 tbsp unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract
2 large eggs
1/2 cup AP flour 
For the Oreo layer:
1 package of Oreo (regular stuffed or double stuffed)
For the Cookie Dough layer:
1 cup unsalted butter (at room temp)
1/2 cup brown sugar
1 1/2 cup white sugar
2 eggs
2 1/2 tsp vanilla extract
2 1/2 cup AP flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups semi-sweet chocolate chips

For the Brownie layer:

In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
For the Cookie Dough layer:
Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside. 

Assembly:Pre-heat the oven to 350 degrees.
Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer 1/2 of the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
Serve with ice cream :)

Michele has a new release coming out with Rebel Ink Press soon: Vantage Points. Here's little snippet from Michele: 
I can tell you that my pretty chatelaine and her hunky husband work their magique on an altogether willing young life guard . . . in the night splendors of a grande Ozark hotel. Clue: It's where gangsters used play.

 Service Rendered was released Oct 2011. You can find it on Amazon

A handsome, charming and adventurous young couple depart their plantation home for an evening of elegant partying. Our prettiest of Southern belles has given thoughtful consideration not only to her evening's ensemble, but to the many possibilities the very evening may hold. After arriving at the grand antebellum home for a charity ball, the evening progresses with friendly, warm and gracious hospitality. Our lovely chatelaine decides to heat up the night, first with an unexpected flirtatious encounter in the lady's room with an equally beautiful woman. Suddenly needy, she finds her handsome and commanding husband at the bar and insists on playtime. Their moment leads to seduction and a guest room with an antique vanity . . . all with a young bartender in tow.

Robusto on Amazon   She with the Most...Wins on Amazon

I told you she's been busy! You can find Michele on Facebook. She loves to hear from fans. Michael has a Facebook where you can see really good photos of his art.

February 11, 2012

Today I welcome a Beer Wench, yes I called her that. She's proud to be one!

Liz Crowe not only writes steamy erotic romance, she also owns a microbrewery, a bar and is in real estate.

      Brewery owner by day, Liz hits the tap serving her own craft microbrewed lagers to customers. By night, she is hitting the keyboard to craft erotica stories set in the brewing and real estate world. Her characters are everyday people who experience real emotions and lustful desires.

One day last week, I asked Liz to share a recipe with us. Her reply, "Oh good lord, I don't cook!" Well with her schedule I can understand why. She is one busy lady. So here  is Liz's take on a evening dinner.  LOL This is too cute!

Per Liz:
1) Go to grocery with list scribbled back of car insurance bill.

2) Wander around, aggravated at being there and at the fact my beer slot is EMPTY.

3) Find beer manager, complain, nicely, about re-stocking.

4) Throw whatever meat is on sale in cart with other kid-requirements like Nutella and frosted mini wheats and "decent yogurt".

5) Get home and stare at meat, trying not to head write next scene in novel, or next blog post, or next beer press release.

6) Throw meat on grill, toss seasonings on it (some kind of "rub" the spouse found).

7) Toss a salad out of a bag (GOD I love those things).

8) Make a pot of starch (rice, potatoes, whatever is handy).

9) Put on counter, wait for the hordes to arrived depending on what kid friends are around.

10) Eagerly agree when spouse calls and says, "Let's go out for dinner"!

11) Wrap up meat and starch and salad for "leftover day".

Liz is sharing her new release from The Realtors Series.

Love is an easy word to use, a hard one to demonstrate, and sometimes impossible to trust. 
                   The Realtors is a sweeping epic, encompassing over ten years in the lives of two people who know how to love with their bodies, how to please and get pleasure, to control and be controlled.  When it comes to the deeper meaning of the one word they both need, backgrounds and personalities get in the way and while their physical connection sizzles they continue to disappoint one another emotionally.
                   Jack Gordon has it all--money, success, a string of women--but with a deep longing for something more. When he thinks he finds it with Sara Jane Thornton, his world is never the same again.  Sara releases his natural Dom, a side of him he'd thought buried out of frustration and unhappiness. Sara knows a true submissive must trust implicitly, something she cannot associate with him, no matter how many times she tries, and he fails.
                   With a rich cast of secondary characters, including a young man who presents a near-perfect foil to Jack's intensity, and who falls hard for Sara; The Realtors series is a romantic saga with an emphasis contemporary life and love, with a healthy dose of white-hot eroticism. Modern, busy, driven characters living lives of purpose and real-time stress, seek the ever-elusive and highly coveted combination --a friend, lover and trusted advisor who will be there for the long haul.

 Floor Time (The Realtors – Book 1):
Jack Gordon is Ann Arbor's most delectable bachelor.  At age thirty-five, he's made millions as a top-selling Ann Arbor real estate broker and has the right connections to close a deal by any means necessary. With his rugged good looks and compelling personality, he has a virtual black book most men would kill for and he uses it often, never settling for one woman for very long.
While his D/s past remains buried, exactly where he wants it, an undercurrent of boredom and dissatisfaction runs through his life now.  Disastrous experience years earlier made him swear off the whole scene, but the more Jack suppresses his natural Dom, the more his frustration grows.   
Sara Thornton, just a rookie in the field, has fast-tracked herself to the top of the Ann Arbor real estate market. Her life evolves into a disciplined and focused routine, exactly what she wants.  However, as her career takes off, the fulfillment she seeks remains inexplicably out of reach.  The one thing she knows for sure, she will not join the Jack Gordon groupies in her company, no matter how tempting that might seem.
A chance encounter, then a difficult transaction, throw Jack and Sara together and the sparks fly high and hot and often. Forced to confront the compulsions that gain momentum with each sizzling encounter, their relationship seems to spiral out of control until Jack finally admits what he needs, and shows Sara what she's been missing.

Buy Links:

You can find Liz on these sites:

You can also find Liz's other books here:  Amazon Liz Crowe: Books

So if you are ever in the Ann Arbor, Michigan area, visit Liz and try one of her cold brews. Tell her Brenda sent ya. 

February 7, 2012

Kiki Howell has transitioned into writing another genre and doing very well at it! Her new book "What Are You Afraid Of" for children has received 5 star reviews on Amazon. Kiki visited Louise James' blog not too long ago. You can read the post here Kiki Howell talks about her new children's book...

“Why does the night have to be so dark?” the big dog named Drake gave a low bark.

Not everyone likes Halloween. In fact, the big dog named Drake is afraid of the costumes and the decorations and the dark. He really only likes the candy his boy drops.

Lucky for Drake, the old dog named Zoe is there to help him forget his fears with a fun game.

Drake and Zoe can’t wait for you to play along. 

Today Kiki (I love her name, so exotic!) is sharing a recipe in honor of her book!

Dog Food Cookies (For Humans)  Ingredients:
1/2 cup milk
2 cups sugar
1 stick butter
2T powdered cocoa
1t vanilla
1/2 cup peanut butter
3 cups oats

Combine sugar, milk, butter, and cocoa in a small saucepan. Heat on medium-high heat until comes to a boil. Let simmer 4 minutes. Remove from heat and stir in vanilla and peanut butter till smooth then add in oats.

Fairly quickly because sets up fast, drop by spoonfuls onto wax paper and let sit until they set up enough to hold.

This recipe was a childhood favorite that is now the same in my house with my boys.  Actually they are just no-bake cookies which you drop by spoonfuls and they look like lumps of wet dog food :)

 You can visit Kiki on her Web site and Facebook, and 'Like' her Author Fan page for "What Are You Afraid Of?".

Kiki also writes, paranormal and erotica romance.

The kids will love this recipe and they can help!

Yup, looks like dog food but sound delicious! I'm going to make some right now! 

February 4, 2012

Today Kellie Kamryn is sharing a recipe. She states: My favorite recipe is so easy and delicious, I feel like I'm cheating by sharing! LOL

 Kellie's Web site

Kellie is also sharing her new release Rebound: Love and Balance with us (see below). She'll be featured on TBR blog February 15th and there will be a give away. So mark your calendar and bookmark the site for a chance to win.

Chocolate Fudge
1 can of condensed milk
3 cups of semi-sweet chocolate chips

Melt ingredients together in a pot over low heat 'til smooth. 
Pour in a wax paper-lined 8x8 pan. Cool in refrigerator.

Wow, what a fast and easy way to take care of a chocolate craving!
And with Valentine's Day around the corner, this would make a nice gift placed in a special, heart-shaped tin for your sweetie.

 Blurb for Rebound: 

Claire LeMay is at the top of her game - she's head of a prominent gymnastics facility with her gymnasts winning awards for her outstanding choreography. Now her biggest challenge is to coach alongside the man she's avoided for three years after he demanded she live in his shadow instead of forging her own path.

After sinking every penny of his inheritance into his state-of-the-art gymnastics facility, Justin Black has achieved his dream. But even with hundreds of members and well-trained coaches, when Claire's presence invades his space, he reluctantly admits she's the one thing missing in his life. As their old passion tumbles out faster than a gymnast sprinting down the vault runway, Justin knows he can’t let her walk out of his life this time.

Are they destined to repeat the same old routine or will they be able to choreograph a new one?

Kellie's other books on Amazon

 Have a great weekend everyone! Don't forget a glass of milk with the fudge!

January 31, 2012

Margie Church is sharing a recipe with us today. Margie is the author of several erotic romance books. She writes male/female romance with suspense, but she is best known for her writing of male/male romance where she has won awards. 
Her book Hard Teak just won the 2011 GLBT Book Of The Year at Loves Romances Cafe. Congrats Margie!

Hard Teak on Amazon
Margie's Web site
Margie's Blog
Margie Church's Decadent Chocolate Cheesecake
It was not the apple on the tree, but the pair on the ground that caused all the trouble in the Garden of Eden.
You must be a chocolate addict to appreciate the infused chocolate flavors in this cake. A small slice delivers a lot of chocolate pleasure. Different textures tease your palette, from the creamy ganache to the grainy graham cracker crust.
1 ¼ cup graham cracker crumbs
½ cup sugar
¼ Dutched cocoa
6 tablespoons butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
¾ cup sugar
3 eggs
1 cup (6 oz.) semi-sweet chocolate chips, melted
1 teaspoon almond extract
½ teaspoon vanilla extract
¼ cup semi-sweet chocolate chips
1/3 cup whipping cream
1 tablespoon honey
In a bowl, combine crust ingredients. Press into the bottom and 1-in. up the sides of a greased 9-in. springform pan. Place aluminum foil around the outside of the pan. Set aside.
In a small mixing bowl, beat cream cheese and ¾ cup sugar until smooth. Add eggs; beat on low speed until combined. Stir in 1 cup melted chocolate and the extracts until blended. Pour into crust. Bake in a preheated, 350° oven for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool 1 hour longer. Refrigerate until completely cool.
In a saucepan over low heat, melt chocolate chips, cream and hone. Stir until smooth. Remove from heat and cool for 5 minutes. Removes sides of spring form pan. Pour slightly cooled topping over cheesecake. Chill for at least 4 hours or until the topping is set. Refrigerate leftovers.

Oh I love chocolate and this recipe sounds delicious!
Margie is busy finishing her book Krewe Daddy which will be available Feb 27 with Noble Romance. In the meantime she teamed up with K.B. Cutter and published Razor in the BSDM anthology Bound for Love available Feb 1.

Amy and Bryce don't live the Dominant/submissive lifestyle, but Bryce acts every bit the Dom in the bedroom. And Amy's had enough of it. She takes a drastic step to balance their intimate relationship by enlisting her best friend's help.
His wife's unconventional request shocks Bryce at first, but eventually he's convinced to give the idea a try. On this journey of self-awareness, his experiences are anything but predictable or vanilla.

Here's an excerpt to whet your appetite! Please note this is sexually graphic.
Adult Excerpt:
A mischievous grin played on her lips as Amy grabbed a can of beer from the refrigerator. She sauntered out the kitchen door, strode down the sloping lawn, with her hips swaying theatrically in her tight Daisy Duke's.
At the sound of the screen door slamming, Bryce's head turned toward her. She had his attention with her firm, pert breasts bouncing suggestively as she walked.
His gunmetal-blue gaze swept over her body.
She shivered with anticipation.
The corners of his mouth turned up, a grin curiously lupine in appearance.
"Thought you might like a cold one, babe." Amy offered him the beer.
Bryce smiled wider, revealing even white teeth, the lines of his unshaven face an alluring masculine contrast. He reached for the can.
Amy pulled it back, holding it between her breasts as she slid her hand into her shorts.
His expression morphed from curious to aroused. His nostrils flared, muscles visibly tensed.
She dipped her fingers into her moist panties and between the folds of her sex. She shuddered over the provocative, erotic sensations, but never let her gaze waver. Removing her hand, Amy traced her moisture over the rim, popped the tab, and handed the beer to him.
Bryce brought the can to his lips. His tongue darted over the dewy metal before swallowing.
She sucked in her breath under his intense gaze.
He placed the can on an upturned log, his jaw clenching.
With anxiety rolling in her stomach, Amy watched in silence, waiting for her husband to give voice to her churning thoughts. The look in his eyes told Amy she'd surprised him.
Would he let her have her way?
Emboldened, she pressed against him. The full impact of her seduction manifested itself. Every hard line and angle of his body seemed to bulge with heat. Without breaking eye contact, Amy reached up and drew his lips to hers.
Curiosity, mixed with passion, flared in his eyes. He didn't resist, didn't blink.
She licked his full, lower lip, detecting a faint remnant of her musk there. Her pussy throbbed.
Bryce took the upper hand. Pulling her snug against him, his tongue probed her mouth while he dug his fingers into her ass cheeks.
The combined sensations were beyond erotic and exactly what she'd hoped for. Amy reached for his crotch and pressed hard against the erection that threatened to burst from his faded jeans.
Her chest rose and fell in an unsteady rhythm that her voice mimicked. "Fuck me, Bryce. Right here. Right now."
He kissed her with renewed vigor, seeming to give in to the invitation. He reached into her jeans with one hand and massaged her rear. Then, he worked his fingers into the wet crevice between her legs.
Amy let every whimper and groan slide onto his tongue. She unbuttoned his jeans and reached into his briefs. The tip of his cock was damp with silky pre-cum. She grasped his shaft, rubbing the tip with the pad of her thumb.
Bryce bent at the waist, making her release him.
His turnabout shocked her. "What's the matter?"
"I have so much to do before I leave tonight."  His breathing labored, Bryce made no effort to pull his clothes back together. In fact, the waistband of his shorts held his beautiful erection in full view.
Amy couldn't take her eyes off his cock. She'd already passed the point of playful seduction. Hot and horny, she wasn't going to accept his answer.
"You want me. I want you." She took his hand with every intention of sliding it back into her wet pussy.
Pulling away, he shook his head. "I still have to finish cutting this wood and go into town to arrange the propane delivery for the winter before I leave. It's going to be cold this weekend. You and Raine will freeze."
"Are you serious? Your cock is like granite. I'm so wet it's embarrassing, and you're more concerned about chopping wood? I want you to put the wood to me. Now, Bryce!" Her voice had risen with her temper. His audacity never ceased to piss her off.
Quick as a cobra, Bryce grabbed Amy and pulled her against him.
She yelped in surprise.
Cobalt-blue eyes crackled with anger.
She saw the storm gathering behind his beautiful eyes and didn't care. Give in. Give it to me hard and fast out here.
His breath left his nostrils in a hiss. His eyebrows drew together, illustrating his indecision. Then he kissed her with bold strokes of his tongue, twisting his lips against hers, demanding she respond.
Amy was all too happy to turn the heat back on. She curled her leg around his calf.
"Make love to me, Bryce."
He rested his forehead against hers. If I take you here, I'm going to take you inside, too, all night long."
The way he emphasized the last words made her ache for him all the more. Tears welled in her eyes. "No ordinary man would resist me, Bryce."
Illustrating the truth of that statement, he released her and picked up his axe once more.

Whew! Think I'll go make Margie's recipe now or take a cold shower. LOL 

January 29, 2012

Today we have a treat from Adriana Kraft. Adri & Ana is another couple who write erotic together. This weekend we featured a post on both of our blogs...Join Us for a Four Way.....Conversation 'Couples Writing Erotic'. There's a giveaway on both blogs. I'll place the links below the recipe so you can head over and read about us.  Be sure to comment to enter the drawings.

Adriana is sharing a quick and easy recipe for apples.

Heart-healthy yummy dessert: Baked Apples.
Apples - 1 for each serving, cored
Pecans - coarsely chopped, about 4-5 per serving

Core one apple for each serving. Place apples in individual custard ramekins (or place together in a pan, preferably glass, with very little wiggle room).

Stuff the core with 4-5 pecans, coarsely chopped.

Place a quarter teaspoon butter on top of each.

Sprinkle lightly with cinnamon.

Bake at 325 for one hour, cool five minutes, and enjoy a delicious apple-pie taste with (almost) none of the fattening ingredients!

Sounds yummy and you can serve with vanilla ice cream! 

Steve and I met Adri & Anna through Facebook. We have enjoyed getting to know them via online. So hop on over to the blogs and join us! Comments close tonight, Sunday at 9 PM PST. Drawings held Jan 30.
Links to blogs -  

January 24, 2012

January is going by fast and soon it will be Valentine's day. I'll have to find some romantic recipes with aphrodisiacs for you to cook for a candle light dinner. But today I'm going to share some homemade condiments and dressings. Steve and I make our own mayonnaise, ketchup, honey mustard, teriyaki and bbq sauce. We love cooking in the kitchen together. Steve is the expert with the mayo! Try the easy recipes below; I've also added a variations for the mayo*.

We also just released our latest eBook, Rainie's Lake. Hence the absence on here. We've been busy marketing and setting up author interviews with Bloggers. If you like to read erotic and like a twist in the story, you can find Rainie's Lake on Smashwords, All Romance and Amazon. Okay, enough about our book - here's the recipes!

Homemade Mayonnaise
1 egg
3/4 teaspoon dry mustard (We use 1 teaspoon regular or spicy brown mustard)
1/4 teaspoon salt
1/4 teaspoon sugar
2 Tablespoons lemon juice (or lime juice)
1 cup vegetable or canola oil
medium jar with lid (such as a pickle jar)
single hand mixer or a regular mixer

In medium jar or bowl (then transfer to a container) crack egg and discard shells. Add the mustard, salt, sugar and lemon juice. While mixing, slowly (I mean slowly) pour in the oil. Mixture will become fluffy and creamy.
*For a variation to make deli mayo, add minced garlic or pepper or crushed red pepper or cilantro (definitely use lime juice). Try different herbs for some yummy mayo.

Will last in fridge 6 days.

Ranch Dressing
1 cup mayonnaise (use your homemade mayo)
½ cup organic sour cream or cultured buttermilk
1 teaspoon fresh chives, minced or ½ teaspoon dried
1 teaspoon fresh parsley, minced or ½ teaspoon dried
1 teaspoon fresh dill leaves, minced or ½ teaspoon dried dillweed
½ teaspoon fresh garlic, minced or ¼ teaspoon garlic powder
½ teaspoon fresh onion, minced or ¼ teaspoon onion powder
Salt and ground black pepper, to taste

Mix all ingredients together in a bowl. Will last in fridge 7 days.

Thousand Island Dressing
1 cup mayonnaise
¼ to 1 cup of ketchup or chili sauce
¼ cup sweet pickle relish (optional)
1 or 2 finely chopped hard-cooked eggs
2 Tablespoons green onion, minced
2 Tablespoons celery, minced
1 Tablespoon onion, minced
Salt and pepper to taste

Mix all ingredients together in a bowl. Will keep in fridge 10 days.

Honey Mustard
2 cups regular mustard
3 Tablespoons honey (or more if needed)
2 teaspoons chili powder (or to taste)

Mix all ingredients together in a bowl. Will keep in fridge 10 days. 
This is my own recipe. Some honey mustard recipes call for mayo, vinegar, salt and pepper. We prefer the bite the chili powder gives and not a vinegary taste.

Have fun making condiments for your sandwiches and dressings for your salads.  Oh, and if you have a favorite recipe, send me an email to with Recipe Corner in the subject line. I'll feature you and your recipe on here!

January 7, 2012

I'm pleased to feature author and my best online friend,Tonya Kinzer, and her favorite dessert recipe today.
Tonya and I met on Facebook over two years ago.  Being very much alike in personality and always on the same page, we've become very close for online buddies! We critique each other's work, partnered on a new site for readers and authors, A Naughty Reader's Boudoir, and chat (and sometimes vent LOL) everyday online. We'll finally have the chance to meet in person this October while she's in Atlanta! I can't wait. ~Brenda

Tonya is sharing a favorite family recipe - Layered Dessert  Looks Yummy!

Layered Dessert

1 stick melted butter or oleo
1 1/2 cups chopped nuts
1 cup flour
1 cup powdered sugar
18 oz pkg of cream cheese
Large carton Cool Whip
2 pkgs Instant chocolate pudding (any flavor works)
3 cups cold milk

First layer:
1 stick melted butter or oleo
1 cup chopped nuts
1 cup flour
Blend & pat into bottom of 9 x 13 pan, bake at 350 for 15 - 20 minutes

Next layer:
1 cup powdered sugar
18 oz pkg of cream cheese
½  of a large carton Cool Whip
Blend together, spread over cooled first layer

Next layer:
2 pkgs Instant chocolate pudding (any flavor works)
3 cups cold milk
Mix as directed, spread over previous layer

Last layer:
Top with remaining Cool Whip, forming peaks, and sprinkle w/remaining chopped nuts

I've also added an excerpt from her soon to be release, Their Submissive Switch from the Boss's Pet series, book 4. Links to Tonya's sites are below so you can visit and follow her.

Excerpt - (PG)

Sondra squirmed in her chair hoping to find a comfortable position. The weekend had been quite a learning experience for her when she thought she’d been taught most of what she needed to know. Little did she realize that the submissive is always learning...with positions and behavior she’d never dreamed of.

Had it not been for her constant yoga sessions, her muscles would be more sore than they were today. Nick had made her stay in certain positions longer than she’d wanted, telling her that one day she may come across a Dom more strict than he was and he wanted her to be prepared for that.

She knew Nick wasn’t a strict Dom nor was he sadistic. The videos she’d watched with Nick presented some Doms as sadistic in the way they treated their subs. She cringed even now just thinking of how much those whips and canes must hurt when the Masters kept striking the sub in the same area.

No wonder some bled. Then again, some submissive’s misbehaved just to be punished more, taking the guilt off the Dom because the sub deserved the punishment.

A shiver ran down her back. Sondra couldn’t imagine a sub wanting that kind of pain.

That type of treatment certainly wasn’t something she’d allow to be done to her and that had been included in her contract.

Or would she?

Now she was questioning herself. Had she not just spent the weekend being spanked for misbehaving more than a few times? Nick refused to let her wear clothes Friday evening after they’d gotten home from work yet she’d put her robe on once just to see what would happen.

She smiled thinking back on their weekend.

Shame on her. She found out all too soon when he made her bend over the sofa arm while he spanked her until she couldn’t stand the pain any longer. He wasn’t to blame; she’d brought it on herself yet didn’t really understand why.

Then there was Saturday spent in the dungeon. Nick had presented her with a new leather corset that changed the way she thought about her submission as soon as she had the outfit on! She actually wanted to be teased and tortured! The corset bra squeezed her breasts together and her nipples hardened even now as she thought about how tight they had gotten as Nick admired her body in it. The arm-length leather gloves left her hands and fingers free so she could tease Nick.

My My - Whew! Can you image the 5 Heat level excerpt? LOL

Tonya's sites:
Facebook Fan page
Web site
Amazon Author page
All Romance

Have a great weekend everyone!

December 30, 2011

The end of the year is drawing near. I don't make new resolutions because I live day to day and believe in 'come what may'.  I do have goals I have assigned to myself for 2012: 1) Laugh and smile everyday - it's a known fact you'll live longer. 2) Continue to eat healthy - and if I do eat donuts, walk them off! LOL 3) Publish 5 to 7 books in 2012 - I'm crazy like that, and 4) Volunteer in a local event with our community - probably at our little library (yes, it's a tiny building!) ~Brenda

With Christmas over, it's time to plan the big New Year's party. So if you have made a new resolution such as exercise, eat healthier, loose weight - serve these simple, healthy finger/party foods at your gathering. While you're running around cleaning and getting the house ready - you'll be burning those calories too!

Veggie trays - sliced carrots, sliced celery, sliced purple onions, broccoli, sliced  red, orange, yellow and green bell peppers, cucumbers and cherry tomatoes. 
All vegetables are served raw. Create several small trays to place around the room where you'll be entertaining.
Make three different dips to ensure you provide for everyone's taste. Dip recipes below.

Yummy Veggie Dips:

Sundried Tomato and Feta Dip
1 5-ounce jar of Sundried tomatoes, packed in oil, drained
2-3 ounces feta cheese
1 cup sour cream
3 green onions, white and green parts, sliced
Sea salt, to taste
A pinch or two of cayenne pepper
Place all in blender; blend.

Garlic and Chive Dip 
2 - 8 oz. cream cheese
1 - 16 oz sour cream
Garlic Powder - to taste
1/4 cup freeze dried (or fresh) chives
Salt - dash for taste
Mix everything together with a hand mixer.
Homemade Ranch Dressing
1 clove (to 2 Cloves) Garlic
Salt To Taste
1/4 cup Italian Flat-leaf Parsley
2 Tablespoons Fresh Chives
1 cup (Real) Mayonnaise
1/2 cup Sour Cream
Buttermilk (as Needed To Desired Consistency)
White Vinegar (optional, To Taste)
Worcestershire Sauce, To Taste (optional)
Fresh Dill (optional, To Taste)
Cayenne Pepper (optional, To Taste)
Paprika (optional, To Taste)
Fresh Oregano (optional, To Taste)
Tabasco (optional, To Taste)
Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.

In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

Fruit Trays - sliced apples, water melon, strawberries, kiwi, orange slices, fresh pineapple rings, dew melon, pears, bananas, purple and white seedless grapes, cantaloupe, and blueberries.
Pour lemon juice into a spray bottle and spray the apples, bananas and pears before refrigerating to keep them fresh.

Yummy Fruit Dips:

French Cream (Paula Deen):
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice

Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency.

Cool Kahlua Dip  

8 oz. cream cheese, softened
1 c. Cool Whip
3/4 c. brown sugar
1/3 c. Kahlua
1 c. sour cream

Cream cheese and Cool Whip until smooth. Mix in brown sugar, Kahlua, sour cream. Chill. Serve with any type of fruit.

Lemon Dip

1 lg. lemon yogurt

1 sm. Cool Whip


Mix lemon yogurt, thawed Cool Whip and dash of cinnamon. Refrigerate, covered.

So here's to a Happy New Year and a good time this weekend!

December 24, 2011
My parents visited for a couple of days. Boy, my Mom shopped until I dropped! LOL Wore me out.

I have to make up here for not posting last night. Here are two wonderful apple recipes to make during the holidays or any time of the year! ~Brenda

A twist on Apple Sauce. This recipe would be delicious spooned over biscuits, pancakes or waffles for your Chistmas morning breakfast.

Maple-Cinnamon Applesauce

Prep: 20 min Total: 60 min

6 McIntosh or other tart apples, peeled and cut into 1-inch pieces
2 Golden Delicious or other sweet apple, peeled and cut into 1-inch pieces
1/4 cup water
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon

Combine apple pieces and water in a large saucepan. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring once or twice, until the apples are very soft and falling apart, about 30 minutes. Mash the apples to the desired consistency and stir in maple syrup and cinnamon.

Yield: 7 Servings 

If you've ever eaten apples cooked with sausage, you'll love this one. If you haven't eaten apples cooked with sausage - ohhh, you have try it!

Apple Surprise

Prep: 15 min Total:

4 tart baking apples
2 tablespoons butter
1 pound ground sausage
3 tablespoons brown sugar

1) Wash apples, slice off top, just enough to make like a bowl.
2) Core out center, leaving about 1" on outer edges.

3) Rub inside with butter and brown sugar, set aside.
4) Brown sausage, take apple from center cuttings and chop, cook along with sausage.

5) Stuff cooked sausage into apple bowls, sprinkle with brown sugar.
6) Place in casserole dish.
7) Bake at 375 until apple is tender.

8) House Secret - Put apples in Microwave for about 45 seconds before coring out center for ease in doing.
9) Being careful not to poke knife through the apple.

Yield: 4 Servings

Happy Holidays from Steve and me, and our family to you and yours! Let love, laughter and kindness flow from your hearts. Give lots of hugs and kisses to the people around you. And remember our troops overseas!

Santa's napping before his big night tonight!

December 23, 2011
This cookie recipe I found is easy and sounds delicious! I haven't tried it, but I will this weekend! It's a twist on Rice Crispy Squares. Enjoy! ~Brenda


1 cup light corn syrup
1 cup white sugar
1 1/2 cups peanut butter
6 cups crisp rice cereal (Rice Crispies)
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips

1. Generously butter a 9x13 inch baking pan. Set aside.
2. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil.
3. Remove from heat, and stir in crisp rice cereal.
4. Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
5. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

December 21, 2011
With only four more days to Christmas, I found this easy little recipe if you need a potluck dish. The kids will love it. Who doesn't like Mashed Potatoes! ~Brenda Woody
Everything Mashed Potato Casserole

Prep: 30 min. 
Bake: 15 min.

3 pounds potatoes (about 9 medium), peeled and quartered
1 package (8 ounces) cream cheese, cubed
1/2 cup butter, cubed
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
1 tablespoon minced chives

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
In a large bowl, mash potatoes. Beat in the cream cheese, butter, milk, salt and pepper until fluffy. Transfer to a greased 3-qt. baking dish. Spread sour cream over the top.
Bake, uncovered, at 350° for 10 minutes. Sprinkle with the cheddar cheese, bacon and chives. Bake 5 minutes longer or until heated through and cheese is melted. 
Yields: 12 Servings

Double the ingredients to serve a larger crowd.
Speaking of the kids at family gatherings. To keep the little ones occupied: Have them create their own place mates. Set up a small table with chairs. Place several pieces of 8x11 & 1/4 construction papers in different colors on the table along with crayons, markers, colored pencils, stick glue, pieces of yarn, ribbon, cute stickers, leaves, artificial flowers and etc.... use your imagination. You can also print out coloring pages for cut-outs. Here's a link from Free coloring activities. 

Of course a few adults will have to supervise, but kids love arts and crafts. This will keep them busy while the adults are bustling about.

December 20, 2011
Hello! This is Brenda Woody, co-author and significant other with/to Steve Tindle. Steve and I write erotic romance and murder/suspense (under Louise James), and host with Bk's Virtual Book Tour Cafe. Well, I didn't think we had enough on our plate (LOL Steve rolled his eyes) when I decided to email Bk and ask how I could submit a recipe and then mentioned I wanted to host this Recipe Corner on this awesome site. So here I am! The rest of this week I'll feature Christmas recipes to help you plan your holiday meals. We all have family coming in or we're expected to bring along a dish to the N-Laws house. You'll find the recipes easy to make and the ingredients are probably already in your cubbards. So for the first recipe I've selected is Tea Balls. A very delicious dessert to go with coffee or hot tea. Enjoy!


Preparation 15 min.
Cooking 12 min.
Ready In 30 min.

1 cup butter, softened
2 1/4 cups flour, all-purpose
1/2 teaspoon salt
2 cups powdered sugar sifted
3/4 cup walnuts chopped
1 teaspoon vanilla extract

Position rack in center of the oven and preheat to 375 degrees F.
In a large bowl combine the butter with 1/2 cup of the confectioners sugar; beat with an electric mixture until fluffy, about 1 minute.
With a spoon, stir in the vanilla, flour, salt and walnuts to form a stiff dough.
Using about 2 teaspoons of dough for each cookie, shape half the dough by rolling between hands.
Place about 1 1/2 inches apart on an ungreased baking sheet and bake about 12 minutes, until just pale golden on the bottom.
Meanwhile, sift 1/2 cup of the remaining confectioner's sugar into a 13 by 9 inch pan.
As soon as cookies are removed from the oven, use a spatula to transfer them to the sugar, tossing them around to coat; let the cookies cool completely in the sugar and then sift 1/4 cup more sugar over them to coat.
Repeat with the remaining cookie dough, using a cool baking sugar, divided as before, to coat.

Yields: 60 servings

Happy Holidays!
I am half-Thai half-American, and this is my favorite of my Thai mother's dishes. It's quite easy.

Nam Sod (or, Thai Ground Pork Salad) by Faye Hammond

Nam Sod
ground pork 1-2 lbs
limes           2-3 depending on size
shallots        3-4 heads sliced into thin pieces
unsalted peanuts  about 1/3 cup
raw baby spinach 1 bag
fresh ginger   1 little head, peeled and chopped into into pieces
Nam Pla (fish sauce)   about 1-2 table spoons (can be substituted with salt to taste)
sugar            abou 1-2 teaspoons
ground pepper (optional)
cucumber    peeled and cut into thin slices
hot cooked jasmine rice
Arrange spinach on serving plate, cucumber pieces on the side.

In a deep pan or pot, put 2-3 table spoon of clean water in, place the pan on stove on high heat. When the water is boiling, put the ground pork in and stir until the pork is cooked (no longer pink).  Turn off the stove,  add lime juice, shallot slices, chopped ginger, fish saucse or salt, sugar and peanuts into pork and stir until mixed.  Taste and add sugar or salt or lime juice until you like, add pepper if you like it spicy.  Pour everything onto the serving plate.  Serve with the rice. Serves 6. 

Chicken and Mushroom Quesadillas

BK Walker's Favorite Appetizer

4 Boneless/Skinless Chicken Breasts or 1 Rotisserie Chicken
Pint Fresh Sliced Mushrooms (found at your grocer)
Handful of Spinach Leaves
Onion (medium)
Garlic (3 Cloves)
Shredded Cheese (any flavor)
Extra Virgin Olive Oil
Any style Tortillas

Fry your chicken and cook through. If using Rotisserie use 2 forks and shred. When chicken cooked, if using breasts, let cool and then use 2 forks to shred. Set aside. In a fry pan, add tablespoon butter (may sub. Olive Oil), add onion, garlic (minced or grated), and mushrooms. Sautee' until cooked and onions become transparent. Chop spinach and cilantro.

Add Extra Virgin Olive Oil to pan and put first tortilla down. Add cheese, chicken, mushroom mixture, sprinkle on some chopped spinach and cilantro, top with salsa and cheese add last tortilla. Fry until just golden brown and then flip until this side is golden brown. Remove from pan. Use pizza cutter and cut in fours.

Serve with salsa or sour cream.