SAVORY HOLIDAY TREAT

From Sloane Taylor

The holidays are just a few weeks away. It’s time to start gathering recipes for those fun times in your home and your contribution to the parties you’ll soon enjoy. Here’s a super easy appetizer that will make everyone toast you and want to keep eating.

Addictive Cheeseball

2 - 8 oz. pkgs. cream cheese, softened

6 oz. corned beef*

5 green onions

1 tsp. (5ml) garlic powder, not salt

1 tsp. dried dill weed

1 tbsp. Worcestershire sauce

Place cream cheese in a medium-sized mixing bowl. I know this seems too large, but you need the room. Use a wooden spoon to mash the cheese against the sides of the bowl.

Chop the meat then stir into the cheese.

Slice onions into small pieces, be sure to include a lot of green, then stir into cheese mixture.

Sprinkle on garlic and dill. Stir well. Taste for flavor. Add more garlic if necessary but go easy.

Blend in Worcestershire sauce.

Scoop onto a sheet of cling wrap, then form it into a ball, and refrigerate. Remove from fridge a half hour or so before serving. This dish lasts 1 week in the fridge.

When you’re ready to serve, place the unwrapped cheeseball on a plate then surround it with crackers. Sociables or any baked savory cracker works best.

*Deli corned beef is wonderful in this recipe. Ask the clerk to slice the meat thin. Tear the meat into small pieces when you’re ready to make the cheeseball.

In a hurry? Use packaged corned beef and be sure chop the meat before adding to cheese mixture.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor's cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

PRETZEL BLISS

from Sharon Ledwith

Looking for a great family snack that’s easy to make and soooo addictively wicked, you’ll need to lock those ranch-dressed, salty bites under lock and key if you want to make them last until your next movie night? Then look no more. Seriously. You’ll be hooked with your first nibble.

And guess what? No baking is required. Even your kids can help with this recipe.

PRETZEL CRACK
32 ounce bag of pretzels
16 ounce bottle of Orville Redenbacher’s Buttery Flavor popcorn oil
1 package of Hidden Valley Ranch dressing mix (dry)
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoon dill weed
1 deep foil tray (from dollar store)

Mix all dry ingredients in a medium size bowl.
Stir in popcorn oil.
Add pretzels and coat evenly, then spoon into a deep foil pan.
Air dry pretzels in foil tray, stirring every 15 minutes or so until dry. This can take anywhere from 2 - 24 hours.

Store your freshly made pretzel crack in freezer bags. Voila. Done. Ready for consumption.

Warning: If you find that you or a family member eats a whole bag in one sitting, it’s time for an intervention. Do what you must. Be firm. Then, since the bag is empty, go ahead and make some more. You know you want it.

While waiting for the pretzel crack to dry, might I suggest you enjoy a trip into the past with The Last Timekeepers and the Arch of Atlantis?

Children are the keys to our future. And now, children are the only hope for our past.

When 13-year-old Amanda Sault and her annoying classmates are caught in a food fight at school, they're given a choice: suspension or yard duty. The decision is a no-brainer. Their two-week crash course in landscaping leads to the discovery of a weathered stone arch in the overgrown back yard. The arch isn't a forgotten lawn ornament but an ancient time portal from the lost continent of Atlantis.

Chosen by an Atlantean Magus to be Timekeepers--legendary time travelers sworn to keep history safe from the evil Belial--Amanda and her classmates are sent on an adventure of a lifetime. Can they find the young Robin Hood and his merry band of teens? If they don't, then history itself may be turned upside down.

BUY LINKS
Amazon - Kobo

Sharon Ledwith is the author of the middle-grade/young adult time travel adventure series, THE LAST TIMEKEEPERS, and the award-winning teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading, researching, or revising, she enjoys anything arcane, ancient mysteries, and single malt scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her spoiled hubby.

Learn more about Sharon Ledwith on her WEBSITE and BLOG. Look up her AMAZON AUTHOR page for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.

BONUS: Download the free PDF short story The Terrible, Mighty Crystal HERE

 

 

A DEVILISH APPETIZER

by Helen Carpenter

Holiday potluck parties are lots of fun; a day to eat hearty and share good times. Bedeviled by what to bring? Try this easy spicy recipe for deviled eggs. (Do you know why they’re called deviled eggs? You get to eat two if you know the answer.*)

Deviled Eggs with Curry

Eggs (week-old or just-ready-to-expire eggs peel more easily)
1 tsp. salad dressing for each egg
Dash of curry powder
Dash of paprika

Hard-boil eggs using an egg cooker or a pot of cold water (cover eggs with water, bring to a boil, remove from heat, cover, and let stand 10-12 minutes). Drain; then place eggs in ice water until cool. Peel cooled eggs and cut in half lengthwise.

Slide egg yolks onto a plate and mash with a fork.

Stir in salad dressing until mixture is smooth and creamy.

Spoon yolk mixture back into egg whites, or use a disposable plastic baggie and an icing tip if you want ooh-la-la fancy deviled eggs.

Sprinkle with curry powder to taste. Dust with paprika for more color.

Arrange on a festive platter and serve warm or cold.

If you’re traveling to the potluck, carry this dish in an insulated cooler with ice.

*According to the Oxford Companion to Food, by Alan Davidson (1999), pp. 247-248, “devil” is a culinary term which first appeared as a noun in the 18th century, and then in the early 19th century as a verb meaning to cook something with fiery hot spices or condiments. The term was presumably adopted because of the connection between the devil and the excessive heat where the devil dwells.

Once upon a time there was a mother/daughter author dup named Helen and Lorri, who wrote as HL Carpenter. the Carpenters worked from their studios in Carpenter Country, a magical place that, like their stories was unreal but not untrue. Then one day Lorri left her studio to explore the land of What-If, and like others who have lost a loved one the magical place lost much of its magic. But thanks to family, plus an amazing group of wordsmiths named Authors Moving Forward (AMF), the magic is slowly returning.

Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years  and appreciates everyday, especially those without hurricanes.

Stay connected on her blog and Facebook.

NO TRICK TO ENJOY THIS DELICIOUS TREAT

from HL Carpenter

October is National Pumpkin month, but we think such a beautiful fruit should get more than just one month of notoriety. So smile, say cheese, and make your own yummy appetizer for any holiday get-together.

Cheese Ball Pumpkin

2 8-ounce packages cream cheese
4 ounces crumbled feta or blue cheese
4 ounces shredded sharp cheddar or pepper jack cheese
2 tsp. Worcestershire sauce
1 tsp. prepared mustard
½ tsp. onion powder
Paprika
The stem of a green bell pepper

Place all the cheeses in a large bowl and let soften to room temperature.

When cheese is soft, add Worcestershire and mustard. Blend with electric mixer or food processor on low speed. Scrape bowl and beat blended mixture on medium speed 1 or 2 minutes more until well mixed (do not over-beat).

Turn the mix onto plastic wrap. Pull the wrap up and secure with a twist tie. Shape the wrapped mixture into a ball. Score the pumpkin “ribs” onto the cheese ball with your fingertip or a flat knife.

With the plastic in place, set the cheese ball in a bowl and refrigerate for 4 hours or overnight.

Before serving, sprinkle with paprika and add a bell pepper stem to top.

Keep refrigerated until the crowd arrives, then serve with assorted crackers.

Once upon a time there was a mother/daughter author dup named Helen and Lorri, who wrote as HL Carpenter. the Carpenters worked from their studios in Carpenter Country, a magical place that, like their stories was unreal but not untrue. Then one day Lorri left her studio to explore the land of What-If, and like others who have lost a loved one the magical place lost much of its magic. But thanks to family, plus an amazing group of wordsmiths named Authors Moving Forward (AMF), the magic is slowly returning.

Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years  and appreciates everyday, especially those without hurricanes.

Stay connected on her blog and Facebook.

PERK UP YOUR TASTE BUDS

The internet is flooded with recipes for spinach dip with each one claiming to be the best. I’ve tried many of those recipes and found them all to be about the same which was just okay at best. Then my niece Lauren came for dinner with her family and brought her version for our appetizer. It was delicious! Studs and I both give Lauren’s recipe 5 spoons, our highest rating for recipes. I’m confident you’ll love it too. 

Lauren’s Spinach Dip 

1 cup mayonnaise, no imitations 

16 oz. sour cream 

1 – 1.8 oz. pkg. dry vegetable soup mix 

4 oz. can water chestnuts, drained and chopped 

5 oz. chopped frozen spinach, thawed and drained 

1 round loaf sourdough bread 

Gently combine all ingredients, except bread, together in a glass or ceramic bowl. Cover with plastic wrap. Set in fridge anywhere from 5 hours to overnight. 

When you are ready to serve, slice the top off the bread and pull out a fair amount of the interior dough. Tear those pieces into chunks for dipping into the mayo mix. 

This dip is also terrific spread on crackers, celery sticks, and other crunchy veggies. 

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table! 

Sloane

AN APPETIZER SURE TO PLEASE

Our friend Ann Druetzler is an amazing cook who creates delicious recipes with just a few ingredients. Her easy Tomato Tart is just one example. Your guests will love this appetizer. Be sure to include this recipe in your summer meal plan. Add a salad, crusty roll, and crisp white wine for a complete lunch or dinner.

ANN’S FRESH TOMATO TART
1 frozen deep-dish pie crust
1½ cups mozzarella cheese, grated
4 – 5 Roma tomatoes
¾ cup fresh basil, snipped
4 cloves garlic, chopped fine
¾ cup mayonnaise
½ cup parmesan cheese, grated
½ cup asiago or Romano cheese, grated
¼ tsp. white pepper*

Preheat oven to 375° F.

Place a cookie sheet in the oven to heat.

Use a fork to poke a few small holes on the bottom and sides of the pie shell. Place shell on hot cookie sheet. Bake 8 minutes. You only want to set the shell so it’s not soggy when you add the filling.

Remove just the shell, not the cookie sheet. It needs to stay hot. Sprinkle ½ cup mozzarella across shell bottom.

Cut tomatoes into thin wedges, scoop away loose seeds and gel. Lay wedges over cheese in a tight pattern of your choice.

Combine all remaining ingredients in a small bowl. be sure to include the remaining mozzarella. Spread mixture evenly over tomatoes.

Bake tart for 30 minutes or until it starts to brown and bubble.

Allow to cool a minute or two and then cut into slices to serve.

*No need to buy white pepper if you don’t have it. White pepper is stronger than black so use a little more black pepper to gain the same result.

APPITEASER?

Yes, that's spelled right. I'm Dominique Eastwick here to share an easy and delicious dish for your next get-together.

DOM’S HAWT CHICKEN DIP APPITEASER

1 can (12 ozs.) chunk chicken breast
8 ozs. cream cheese, softened
1 cup mayonnaise
1 tsp. Worcestershire sauce
1 tsp. lemon juice or Real Lemon

Preheat oven to 350° F.

Beat cream cheese until smooth and creamy.

Mix together mayo, lemon juice, Worcestershire sauce then add it to the cream cheese. Blend in the chicken chunks.

Spread into a shallow 8 x 8-inch baking dish. Place in the oven 15 minutes before you are ready to serve. If you cook it too long it gets really greasy and starts to separate.

Serve on toast, bread, or crackers.

Enjoy!

Here's a little from one of my fantasy romance books for your reading pleasure.

Can a lion be the mate a mousy librarian needs?

Guarding the pride’s queen is an honor Jaison is happy to take on. He spends hours preparing for every contingency. He is ready to lay down his life if the necessity arises. What he isn’t expecting and couldn’t have planned for was when his mate crosses his path in the form of human librarian Paighton Knight.

Paighton Knight believes love is the stuff of fairy tales and has no time for those kinds of stories. Raised to be the perfect librarian, she is unprepared for feelings she doesn’t believe are real to wash over her. The second she comes into contact with Jaison Karatasos her world begins to turn and her eyes see what they weren’t able to before.

With the moon rising into the reign of Leo, Jaison has one month to show Paighton that love does exist, or he must wait until the next Leo cycle. When his responsibilities to his pride clash with his needs for his mate, will he be able to merge the two worlds?

Buy Links

AMAZON - Books 2 Read - Kobo - Nook

Award-Winning author Dominique Eastwick currently calls North Carolina home with her husband, two children, one crazy lab and one lazy cat. Dominique spent much of her early life moving from state to state as a Navy Brat. Because of that, traveling is one of her favorite pastimes. When not writing you can find Dominique with her second love…her camera.

Learn more about Dominique Eastwick on her website, blog, and Amazon author page. Be sure to join her Newsletter for up to the minute info on new releases, contests, and more.

Stay connected on Twitter, Tublr, and Pinterest.

An Appetizer for All Seasons

Our longtime friend, Janine Sullivan, bakes a fabulous onion dip that we coerce her to bring for every gathering, no matter the event or time of year. Thankfully, it's super easy to make so Janine is happy to satisfy our craving.

JANINE'S BAKED ONION DIP

Photo Courtesy Jennie Brown Unsplash

2 – 8 oz. blocks cream cheese, softened
1 cup mayonnaise
5 oz. parmesan cheese, grated
1 med. onion, chopped fine

Preheat oven to 350° F.

Spray ovenproof dish with Pam.

Mix all ingredients together well.

Bake 1 hour.

Serve warm with corn scoops, corn chips, pita chips, bagel chips or whatever excites your taste buds.

May you enjoy all the days of your life filled with laughter and seated around a well laden table!

Sloane

PUMPKIN IS FOR MORE THAN PIE

Studs' cousin Judy creates the tastiest recipes. This tempting treat is perfect for your Halloween party. It makes a lot. If your gathering is ten people or less, consider cutting the measurements to one-third, although, leftovers are delicious. Trust me on that.


PUMPKIN DIP

1 small container Cool Whip
1 small can pumpkin
3 small pkg. vanilla instant pudding
2 - 3 dashes pumpkin pie spice
1 box Nabisco Nilla Wafers

Combine all ingredients except wafers in a medium-sized bowl. Stir well.

Fold mixture into a serving dish or cleaned out pumpkin. Cover and refrigerate until ready to serve.

Center your serving dish or pumpkin on a large glass plate or tray. Surround with the wafers and serve.

Enjoy!

Sloane

PUMPKIN - the Versatile Fruit

We celebrated a late Oktoberfest with several of Studs' siblings and cousins last Saturday evening. The ladies brought appetizers and desserts and we prepared a hearty German meal. Cousin Judy provided this week's tempting treat. Damn, that woman is creative!

This recipe makes a lot. If your gathering is ten people or less, consider cutting the measurements down to one-third, although, leftovers are delicious. Trust me on that.


PUMPKIN DIP

1 small container Cool Whip
1 small can pumpkin
3 small pkg. vanilla instant pudding
2 - 3 dashes pumpkin pie spice
1 box Nabisco Nilla Wafers

Combine all ingredients except wafers in a medium-sized bowl. Stir well.

Fold mixture into a serving dish or cleaned out pumpkin. Cover and refrigerate until ready to serve.

Center your serving dish or pumpkin on a large glass plate or tray. Surround with the wafers and serve.

Enjoy!

Sloane

HOLIDAY CREATIVITY

from HL Carpenter

October is National Pumpkin month, but we think such a beautiful fruit should get more than just one month of notoriety. So smile, say cheese, and make your own yummy appetizer for any holiday get-together.

Cheese Ball Pumpkin

2 8-ounce packages cream cheese
4 ounces crumbled feta or blue cheese
4 ounces shredded sharp cheddar or pepper jack cheese
2 tsp. Worcestershire sauce
1 tsp. prepared mustard
½ tsp. onion powder
Paprika
The stem of a green bell pepper

Place all of the cheese in a large bowl and let soften to room temperature.

When cheese is soft, add Worcestershire and mustard. Blend with electric mixer or food processor on low speed. Scrape bowl and beat blended mixture on medium speed 1 or 2 minutes more until well mixed (do not over-beat).

Turn the mix onto plastic wrap. Pull the wrap up and secure with a twist tie. Shape the wrapped mixture into a ball. Score the pumpkin “ribs” onto the cheese ball with your fingertip or a flat knife.

With the plastic in place, set the cheese ball in a bowl and refrigerate for 4 hours or overnight.

Before serving, sprinkle with paprika and add a bell pepper stem to top.

Keep refrigerated until the crowd arrives, then serve with assorted crackers.

To add even more fun to the party, discuss a good book. We suggest our latest speculative fiction novella.

Seventeen year old Vandy Spencer lives like a princess. Sheltered by her wealthy family, she happily makes plans to spend a before-college gap summer with her gorgeous boyfriend.

Then her dad is accused of financial fraud. The victims of her dad’s swindle vow revenge, and her dad flees.

As accusations and innuendos pile up, Vandy retreats to a hermit-like existence in her childhood tree house and struggles to separate reality from lies. Was her perfect life truly so perfect? Did she ever really know her father?
When family secrets come to light, revealing an unimaginable betrayal, Vandy learns to appreciate the simple richness of sincerity and truth.


EXCERPT
A branch cracked behind me and leaves rustled. I scrambled to my feet.

Stenny had come after me! He really did love me, enough to follow me, and…

Pete Hawthorn stepped out of the woods, holding a flashlight. The backglow lit his face, which was drawn into the frown he wore lately whenever he saw me, and his mouth turned down into a scowl. "Don't you have any sense at all, Dandy-Vandy?"

I should have known Stenny wouldn't traipse through the woods searching for me. Running through the dark wasn't his style. He'd use his phone.

My own phone, tucked in the pocket of my shorts, burst into the first bars of Boyfriend. I ignored the noise and poked a finger at Pete's chest. "Quit calling me that. Don't you have better things to do than skulk around the woods in the dark? Like maybe going to work?"

"I took the night off." He peered at me. "Why are you crying?"

"None of your business!" Then, as his words sank in, I asked, "Why'd you take the night off? Is Gus okay?"

"Gramps is the same as he always is." Pete slid the button on the flashlight and the bulb dimmed. "I stayed home because we heard the news about your dad. We're going to help, in whatever way we can." His voice barely carried across the small space between us, the words and tone sincere.

"That means a lot. Thanks. Tell Gus thanks too."

"Yeah." Pete turned the flashlight on bright again and waved it in a searching arc. "Where's the jerk-off? He leave you alone out here?"

My gratitude evaporated like dew off grass. I planted my hands on my hips as my phone played Boyfriend again. "Stenny's not a jerk-off, and he's probably at the tree house, where I left him."

"How nice to know he'll stay where you tell him to. At least you won't need to put a leash on him when the two of you are wandering around France." Pete narrowed his eyes. "The woods are really dark, Dandy-Vandy, in case you haven't noticed. Do you have a flashlight? Or am I gonna have to walk you home?"

I didn't need him to babysit me. I opened my mouth to say so, and then reconsidered as the sounds of the night surged around me. He was right. The darkness crackled with noises I hadn't paid much attention to during my rush to get away from the hurt of Stenny's doubt. The air seemed ominous too, full of a sickly-sweet odor, a combination of gasoline, motor oil, and damp dirt. The mix stunk the way I imagined zombies – or worse, vampires – would.

"Thanks, Pete. That's a good idea."

"I have them occasionally." He gestured with the flashlight. "The path's this way."

We strode along single file without speaking. The dry leaves crackled beneath our feet and the occasional haunting cry of a bird shredded the air.

"Nightingale," Pete said.

We reached the end of the path, coming out of the woods behind a row of bushes fencing Kingsway's open lawn. A line of solar lights illuminated the back yard, glowing against the pool cabana and the house's white walls beyond – big, ornate…and home.

I smiled despite my worries. "I love how pretty our house is at night."

Pete shut the flashlight off. "I'll send you pictures while you're enjoying your European adventure with the jerk-off."

I was turning to him when a man carrying a portable video camera dashed across the lawn. I gasped. "He's headed for the house! I have to warn Dad."

BUY LINKS

AMAZON - SMASHWORDS

Florida-based mother/daughter author duo HL Carpenter write sweet, clean fiction that is suitable for everyone in your family. The Carpenters write from their studios in Carpenter Country, a magical place that, like their stories, is unreal but not untrue. When they’re not writing, they enjoy exploring the Land of What-If and practicing the fine art of Curiosity. Visit their website to enjoy gift reads and excerpts and to find out what’s happening in Carpenter Country.

Stay connected on Pinterest, Linkedin, Google+, and their Amazon Author Page.

Let’s Get This Cookbook Party Started

Who doesn’t love the holidays? You get to bond with family and friends, shop till you drop for that perfect gift, decorate the house to your heart’s desire, plan a meal worthy of gracing your table, and attend all those fabulous parties. Wait…hope I didn’t exhaust you already? Yes, we ALL love holidays and celebrations, no matter what time of year they fall, but it can get a little (okay, a lot) overwhelming when it comes time to prepare for those holiday meals and parties when you’re working a full-time job, and taking care of your family’s needs.

How about some relief from the stress and pressure of figuring out what to serve your hungry guests during holiday get-togethers, events, or celebrations?

Cue a holiday-inspired cookbook written by the following thirteen busy authors, of various ages and genres: Carol Browne, HL Carpenter, Sara Daniel, Dominique Eastwick, Leigh Goff, C.D. Hersh, Vonnie Hughes, Alicia Joseph, Emma Lane, Sharon Ledwith, Anne Montgomery, Chris Pavesic, and Sloane Taylor. These wonderful writers have created recipes that will make your life easy and simple when it comes time to prepare tantalizing appetizers, tasty beverages, mouth-watering cookies, and decadent desserts.

The ABCDs of Cooking with Writers is your go-to recipe book for entertaining over the holiday seasons, hosting events, or celebrating that special day. Compiled by Sloane Taylor—a gourmet cook in her own right—and designed by mother-daughter duo HL Carpenter, the included recipes have been tested and approved of by the most finicky family members. Oh, and did I mention that it is FREE?

So why not have your cake and eat it too? Yes, pun intended. You’ve got nothing to lose, and time to gain when you download The ABCDs of Cooking with Writers. There’s a recipe for every holiday, celebration, or event in your life. Give yourself a gift this holiday season with a cookbook from thirteen writers who share their favorite recipes and tips to help relieve the stress in your busy life.

Download your FREE E-Pub cookbook at Smashwords.

Also FREE on Amazon Kindle Unlimited.

Click the sidebar link to download your FREE PDF copy.

Fun Appetizer for Family, Parties & Any Time

by Sara Daniel

Here's an easy appetizer your family and friends will love.

Bacon-Wrapped Wienies
1 package bacon
2 packages wienies/ lil smokies
1½ sticks butter, melted
1½ cups brown sugar

Preheat oven to 375° F.

Cut bacon into ¼ inch – ½ inch pieces. Wrap bacon around each wienie. Secure with a toothpick and place in a single layer in 9 X 13 inch pan.

Combine butter with brown sugar. Pour over wienies.

Bake for 20 minutes. Turn up heat to 400 and cook for 5 minutes longer to make bacon crispy.

Here's a little teaser from my contemporary romance for your reading pleasure.

Love is his enemy…and her answer.

A nationally televised bombshell revealing a secret son turns marriage therapist Caleb Paden’s life upside down. While others focus on the public relations disaster for his company, he can only think of rescuing his baby and providing the stable home dictated by his marriage theories—one devoid of love and emotions.

Olivia Wells might not be the baby’s biological mother, but she loves him as much as any parent could. Letting him go will break her heart. Letting him go to a man who doesn’t believe in love will tear her apart.

As she helps Caleb bond with his child, Olivia finds herself falling for the man behind the stuffy therapist persona. However, he wants nothing to do with her love and emotions, and those are the only things she has to give. If she can’t convince him love is the answer, not the enemy, she will lose both the baby she loves and her heart.

EXCERPT
“Scones?” He recoiled as if she’d announced the kitchen teemed with roaches.

“You don’t like them?” She set the tin on the side table and arranged the dishes of butter and strawberry preserves.

“No.”

She bit her tongue over the urge to tell him how much she detested his books. “I use a recipe my grandmother brought over from Scotland. I serve plain scones along with two other flavors of the day.”

“Coffee will suffice.” He picked up his cup. “Thank you, Olivia, for your hospitality. I’m in need of a room tonight for myself and my, uh, son. A suite would be best, if possible. I’ll pay the going rate, naturally.”

He had no idea what “going rate” she offered to misguided marriage therapists. Not that it mattered. Whether he paid for his stay or not, he had to sleep under her roof. The storm didn’t leave either of them a choice. And she had plenty of rooms. Her other scheduled guests for the week had cancelled due to the weather. “Of course you need to stay. But Liam already has his own room and he’s currently asleep there.”

“From now on, he’ll stay with me.”

Her heart fell to the pit of her stomach. “Dr. Paden, you’re chilled and must have had a terrible drive. Why don’t you relax and worry about yourself this evening. Liam is on a schedule where he goes to sleep before dinner and sleeps through to the early morning. I’ll introduce you to him then.”

He set down his coffee cup with an ominous clank. “I didn’t come here for coffee and scones. I came for my son. Take me to him now.”

She clasped her shaking hands behind her back. She had no legal claim to Liam. But how could she give up the child she loved to such an overbearing, pompous ass?

BUY LINKS:
Amazon - Barnes & Noble - Kobo - iBooks - GooglePlay

Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.

Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.

Stay connected on Facebook, Twitter, and Pinterest.

Appetizer, Side Dish, or Meal? You Decide.

from Vonnie Hughes

Easy to make and delicious. These fritters are a huge success at any table.

CRISPY ZUCCHINI FRITTERS

3 large zucchinis
⅔ cup flour
2 eggs
1 large spring onion (escallot/shallot) sliced
1 tsp. bicarbonate of soda (baking soda)
1 small can creamed sweet corn
Salt and pepper to taste
Olive or vegetable oil for frying

Grate zucchini into a bowl. Stir in salt. Set aside.

Beat eggs in another bowl.

Squeeze all moisture out of the zucchini and then add it to the eggs. Mix well.

Stir in remaining ingredients and any herbs you prefer.

Heat oil in a large frying pan. Drop in tablespoon dollops of the mixture. Fry until crisp or well browned, turning just once.

Serve warm with sour cream, yogurt and/or chutney.

How about a step into a bygone era while you enjoy your crispy fritters?

When Alexandra Tallis discovers that her witless sister has imprisoned their father’s nemesis, Theo Crombie, in their attic, she quickly frees him, fighting an unladylike impulse to keep him as her own special captive. Despite the brutal beating she receives from her father for her actions, Alexandra continues to yearn for the delicious Mr. Crombie even though she knows that nothing will ever come of her yearning.

Injured and shackled in a stranger’s attic, Theo unexpectedly discovers the woman of his dreams. But how can he pursue those dreams when her bizarre family’s complex relationships threaten the very foundation of his existence? Somehow Theo must find a way through this maze to claim his lady.



TEASER
“Oh, no, Emmaline! Please untie him. Let him go.”

Whatever would her sister do next? At seventeen she was an eligible man’s worst nightmare. And this latest escapade—

“Don’t be such a bore, Lexie. ’Tis a great joke! For once, Papa will thank us. Especially when he finds out who it is we’ve got all trussed up.” Emmaline laughed her silvery, seductive laugh that drove men wild and irritated women excessively.

“Thank us! He is more like to beat us. You cannot capture someone and bring him here and…and just tie him up.”

“Of course I can. I already have. I shall lock the two of you in here together and then raise an outcry. Papa and the servants will come running and—” she waved her pretty hands in the air “—the rest will take care of itself. Papa’s investment problem will be solved, and with a bit of luck you might even be married by next week, sister.”

BUY LINKS Amazon - Smashwords

Vonnie Hughes is a multi-published author in both Regency books and contemporary suspense. She loves the intricacies of the social rules of the Regency period and the far-ranging consequences of the Napoleonic Code. And with suspense she has free rein to explore forensic matters and the strong convolutions of the human mind. Like many writers, some days she hates the whole process, but somehow she just cannot let it go.

Vonnie was born in New Zealand, but she and her husband now live happily in Australia. If you visit Hamilton Gardens in New Zealand be sure to stroll through the Japanese Garden. These is a bronze plaque engraved with a haiku describing the peacefulness of that environment. The poem was written by Vonnie.

Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.

Your Taste Buds Will Cheer

from Dominique Eastwick

With my latest appetizer creation. Roquamole is an invigorating, and easy, twist on taco salad. This is the perfect dip to enjoy while cheering on your favorite Super Bowl team.

ROQUAMOLE

Photo by tiramisustudio

1 cup crumbled Roquefort or St. Agur cheese
¼ cup sour cream
2 ripe avocados
2 tbsp. finely sliced scallions
¼ cup jarred sliced pickled green jalapenos
¼ tsp. paprika
1 bag blue corn tortilla chips

Crumble or mash the blue cheese with the sour cream in a bowl.

Mash in the avocados. If they are ripe, a fork should be all you need.

Roughly chop the sliced jalapenos. Stir them into the mixture along with the finely sliced scallions.

Arrange in the center of a plate or dish. Dust with paprika and surround with tortilla chips.

Dive in!

Here's a little from Dom's sexy paranormal romance for your reading pleasure.

The babies are coming… the Wiccan Haus will never be the same.

Things are not as calm at the Wiccan Haus as they usually are. The impending birth of Dana and Rekkus’ cubs has everyone on edge. The last thing anyone wants or expects is a series of uninvited guests.

Ashlynn Stone hasn’t spoken to her sister Dana since she left for the Wiccan Haus over a year earlier. But when a fluke accident on the fashion runway forces her to seek the healing of the Wiccan Haus, she has no choice but to pack her bags and take the ferry to the island with her family in tow.

Shadedor has been sent to the Wiccan Haus to assess the situation. But he soon finds more than he expected. His soul mate in need of healing. Can he negotiate the issues of the Wiccan Haus and overcome the walls Ashlynn has built to protect herself.

As the Haus prepares for the biggest event since it opened, can the siblings find harmony and manage to do what they do best, heal those in need? Or is it too much for them to take?

Welcome back to the Wiccan Haus.

EXCERPT
He walked. This morning, he had been right next to her, and there had been constant contact. Now they would appear to anyone passing to be complete strangers. “You want to tell me what is going on?”

“We are attempting to remove all stress from your life in hopes of easing the headaches.”

“No, with you. If you would prefer to be elsewhere, I can go back to my room and lie down.”

He stopped. “There is nowhere I would rather be.”

“Then why are you acting like I have the plague? Was it the kiss earlier?”

“I overstepped my boundaries this morning. I should not have done so.”

“Do you regret it?”

“I am assisting the staff here in your healing. It is inappropriate for me to come on to you.”

“Are you on staff here?”

“No.”

“That settles it.” She smiled. Closing the distance between them, she wrapped her arms around his neck. “I do not know what is going on, but I do know my pain and fears ease when you are near. I don’t claim to understand how you discern all you do, but I am starting to see things here aren’t always black and white, and sometimes I have to have faith and trust.”

After a brief second of him standing as still as a statue and her wondering if she read too much into this morning’s embrace, he relaxed. His arms snaked around her, pulling her against his hard body. His mouth came down on hers begging her to open for him, demanding she submit to his kiss. She might have started this dance, but he would damned well be leading it.

BUY LINKS
Amazon - Decadent Publishing

Award-Winning author Dominique Eastwick currently calls North Carolina home with her husband, two children, one crazy lab and one lazy cat. Dominique spent much of her early life moving from state to state as a Navy Brat. Because of that, traveling is one of her favorite pasttimes. When not writing you can find Dominique with her second love…her camera.

Learn more about Dominique Eastwick on her website, blog, and Amazon author page. Be sure to join her Newsletter for up to the minute info on new releases, contests, and more.

Stay connected on Twitter, Tublr, Tsu, and Pinterest.

GRILLING GOODIES

My longtime friend and drinking buddy, Jane Nolan, is here with her to-die-for chicken wing appetizer. This is so good I can make a meal of it and not have one ounce of guilt. The kitchen is all yours, Jane!

Chipotle Honey-Lime Chicken Wings

Chicken
5 pounds of wings. Use the first two sections and skip the tip.

Marinade
2 tsp. cumin
2 tbsp. smoked paprika
2 tsp. Kosher salt
2 tsp. sugar
4 limes, squeezed for the juice
¾ - 1 cup olive oil

Mix marinade ingredients together in a large glass or ceramic bowl. Add wings. Stir well. Cover and place in the refrigerator overnight.

Sauce
1 - 7 oz. can chipotle peppers in adobo sauce, pureed
4 tbsp. apple cider vinegar
5 tbsp. honey
4 tbsp. butter, melted
Zest of 2 limes
½ - 1 tsp. salt

Mix sauce in a small pot. Simmer for a few minutes. You can make this ahead of time and refrigerate until ready to use.

Cook wings over a medium-hot grill for 20-30 minutes. Brush with sauce the last 5-7 minutes.

Serve with one, or both, of these delicious dips.

Avocado Crema
1 avocado, pureed
1 cup plain Greek yogurt

Combine both ingredients in a small bowl. Stir well. Chill until ready to serve.

Blue Cheese Crema
¾ cup blue cheese crumbles
1 tsp. red onion, finely chopped
1 tsp. shallot, finely chopped
1 cup plain Greek yogurt
Salt & pepper to taste

Combine all ingredients in a small bowl. Stir well. Chill until ready to serve.

Now sit back and enjoy with a tall glass of fresh sangria! 

Appetizer or Dinner? Works Great for Both!

Sam Cheever has the perfect addition for your holiday festivities. This also makes a wonderful dinner when served with salad and potato salad!

COCONUT CHICKEN
1 to 2 lbs. boneless, skinless chicken breast
2 large eggs
¼ cup coconut milk-any milk will do
½ cup flour
1 cup Panko breadcrumbs
1 cup shredded sweetened coconut
½ tsp. salt
½ cup vegetable or coconut oil
Sweet Chili Sauce for dipping

Preheat oven to 350°F.

Cut the chicken diagonally into strips.

Prepare three separate bowls for breading your chicken: Bowl 1, combine flour and salt. Bowl 2, whisk eggs and milk together. Bowl 3, mix breadcrumbs and coconut together.

Heat ¼ cup of vegetable oil in a large skillet over medium/high heat. To test, drop a little flour into the oil. When it sizzles the oil is ready.

Then dip the chicken in the bowls, starting with bowl 1 and on through 3. Lay the coated strips on a plate until you have coated them all. Don’t stack the strips.

Place some of your chicken strips in the hot oil. Be sure to leaved space between each strip. Fry them until golden brown. Drain them on a paper towel. Move to an ovenproof dish.

When all of the chicken is browned, bake for 10 minutes (or until done). Remember, chicken like all meat continues to cook a short while longer after it is removed from the heat.

Serve this tasty chicken with the chili sauce for dipping!

And here's a little from Sam's latest erotic romance to heat up your holidays.

Astra Q Phelps is on the side of the good guys in the war between good and evil. Unfortunately for her, the bad guys have been making inroads on her soul. And when a particularly dark and sexy dark worlder fixes his heated gaze on Astra, the lighter side of her nature quickly finds itself kicked to the curb by her slut-monkey side. But Astra doesn't have time to deal with her love life. She's in the middle of a war between two dark factions...a war that just might mean the end of the human population...and it seems the fate of the world rests uneasily on her shoulders. It's a lot of pressure to put on one feisty halfling...but Astra Q Phelps is definitely...erm...certainly...ahh...possibly up to the challenge.

BUY LINKS:
Amazon.com - Amazon.ca - Amazon.uk - All Romance eBooks - Barnes & Noble - Kobo - iBookstore - Website page

Sam Cheever is a USA Today best-selling author who writes romantic paranormal/fantasy and mystery/suspense, creating stories that celebrate the joy of love in all its forms. Known for writing great characters, snappy dialogue, and unique and exhilarating stories, Sam is the award-winning author of 50+ books and has been writing for over a decade under several noms de plume.

If you haven't already connected, Sam would love it if you Liked/Followed her wherever you enjoy hanging out online. Here are her online haunts:
Newsletter - Website - Amazon Author Page - Facebook - Twitter - Pinterest - Tsu

Filling Appetizers Work as Super Easy Dinners

New Year’s Eve is a short time away. My friends are in party mode and have assigned me the appetizers. Not an easy task considering my small stash of finger food recipes. I called on two author friends to help me out. You’ll love their recipes and their books. Both are a perfect way to kick off the New Year. First up is sexy Sara Daniel followed by sex kitten Emilia Mancini. The kitchen is all yours, ladies.

These are so easy I commissioned my nine-year-old to make them when she wanted to cook dinner for the family to give me a break. (Yes, she can be absolutely adorable when she wants to be, and yes, I still supervised the chopping and the oven.) These roll-ups also make a wonderful appetizer for holiday parties.

Ham and Broccoli Roll-Ups
2 cups chopped broccoli
2 tbsp. parsley flakes
2 tbsp. margarine/butter softened
1 ½ cups shredded Colby-jack/cheddar cheese
2 cups ham chopped
2 (8-roll) cans crescent dinner rolls


Preheat oven to 350°F.

Cook and drain broccoli.

In a large mixing bowl, combine parsley and margarine. Add cheese, broccoli and ham. Mix. Set aside.

Grease a round pizza pan. (A rectangle cookie sheet works too.) Separate the crescent roll dough into the pre-cut triangles. Arrange triangles around the outer edge of the pan, points hanging over the outside of the pan, bases overlapping. If you have more rolls than the pan will hold, you can use the remaining rolls to make a small inside circle as shown in the picture.

Spoon ham filling evenly over the bases of the triangles. Fold points of triangles over the filling and tuck under the bases toward the center of the pan.

Bake for 17-20 minutes or until golden brown.

Here is a little Wicaan Haus teaser from my latest release.

Psychic Lies

What if you could read minds during sex? What if the government wanted to exploit you for your ability?

Fiona Vetter has spent her life hiding her sexual mind-reading power, pretending to have normal, safe powers like the rest of her family. When her charade results in the death of an innocent woman, her life of lies unravels. With nowhere else to turn, she retreats to the Wiccan Haus.

To expose her as an enemy of his government, Armando Verdad follows Fiona to the Wiccan Haus. Her beauty dazzles him, her personality seduces him, and her web of lies intrigues him. But with his career and the safety of his countrymen on the line, only the truth matters.

The harder Fiona tries to keep Armando away, the more she falls for him. When enemies come searching for her, she is forced to trust him to protect her life and her psychic lies, but nothing can protect her heart.

Amazon - All Romance eBooks - Google Play - iTunes - Kobo

Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.

Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.

Stay connected on Facebook, Twitter, and Pinterest.





Emilia Mancini is here with a delicious appetizer that is quick and easy. And it works great with chicken or pork.

Super Easy BBQ Chicken from Emilia Mancini

4-6 uncooked boneless chicken breasts (or small pork roast)

1 bottle of your favorite BBQ sauce (Hey, this still counts as homemade!)
¼ cup white vinegar
1tsp. red pepper flakes
¼ cup brown sugar
1tsp. minced garlic
½ small onion diced

Mix BBQ sauce, vinegar, pepper flakes, brown sugar, garlic and small onion in medium sized bowl. Place meat in slow cooker. Pour BBQ sauce mixture over meat. Cook on low for 4-6 hours.

Done!

To serve slice the chicken an inch or so thick. Lay the slices in a pretty bowl or curved plate and ladle a little sauce on the side.

Here's a short tease from my latest erotica to heat up your holiday. Enjoy!

It took Kyle one look to realize he wanted to seduce his best friend’s mother. And one kiss to realize he didn't have to.

It was lust at first sight for Kyle when he met his roommate Justin’s mother Kate. Kyle, a college transfer, was too far from home to visit on short school breaks, so Justin took him to Minneapolis where his mother was serving up a family meal for Thanksgiving.

One look left Kyle with a healthy obsession for Kate which grew with each visit. When he landed an internship in Minneapolis, he moved in with Kate for the summer, and got in touch with his voyeuristic side. It wasn’t until one late evening and a few too many glasses of wine that Kyle began to suspect his attraction wasn’t one-sided.

When he dared to push the issue, he found Kate more than willing to succumb to his seduction.

BUY LINKS
Amazon - Barnes & Noble

Emilia Mancini is the naughtier side to author Marci Boudreaux. Emilia stays hidden in the shadows like a nefarious side kick, slipping out only when the stories Marci wants to share are a little too grown up to be called sweet romance.

Seducing Kate is Emilia’s second release and, at least for the moment, her crowning glory.

Be sure to check out the Pinterest board for Seducing Kate.

Visit Emilia on her website. Stay connected on Twitter and Facebook.

CELEBRATE FAMILY & FRIENDS

by Sharon Ledwith

Summer is here! Kids have big smiles, and adults are gearing up for parties with their loved ones. The anticipation of being with family and friends deserves a festive appetizer. So, juice up your taste buds and dive into my easy to make spicy dip.

Family Fiesta Dip

250g package of cream cheese (soft)

1 tbsp. margarine

½ cup of mayonnaise

1 small jar of salsa (vegetable chunk style)
1 medium red pepper, finely chopped
1 medium green pepper, finely chopped
1 medium tomato, finely chopped
3 green onions, finely chopped
1 cup shredded cheese of your choice (I prefer the nacho or tex-mex brand)
1 bag of Tortilla chips

Mix cream cheese, margarine, and mayonnaise until smooth. Spread in a medium-sized dish with edges to prevent spill over.

Cover with salsa – not too much so it’s not runny.

Layer as follows: chopped red pepper, chopped green pepper, chopped tomato, chopped green onions, and then top with shredded cheese.

Refrigerate before serving. Serve with tortilla chips (and napkins).

While you’re waiting for the Family Fiesta Dip to set, why not kick back on the beach or pool side or wherever you’re enjoying your holidays and take a trip back into time with my Last Timekeepers time travel series.

Children are the keys to our future.

And now, children are the only hope for our past.

When 13-year-old Amanda Sault and her annoying classmates are caught in a food fight at school, they're given a choice: suspension or yard duty. The decision is a no-brainer. Their two-week crash course in landscaping leads to the discovery of a weathered stone arch in the overgrown back yard. The arch isn't a forgotten lawn ornament but an ancient time portal from the lost continent of Atlantis.

Chosen by an Atlantean Magus to be Timekeepers--legendary time travelers sworn to keep history safe from the evil Belial--Amanda and her classmates are sent on an adventure of a lifetime. Can they find the young Robin Hood and his merry band of teens? If they don't, then history itself may be turned upside down.

To read more of The Last Timekeepers and the Arch of Atlantis or purchase a copy, please click a vendor's name
Mirror World Publishing - Amazon US - Amazon CA

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, available through Mirror World Publishing, and is represented by Walden House (Books & Stuff) for her teen psychic series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Google+, and Goodreads. Look up her Amazon Author page for a list of current books.

Check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.