Six and a Half Tips

and a Recipe for Perfect English Muffins

by Helen Carpenter

You don’t have to be British to enjoy hand-made English muffins. This recipe is an easy menu addition for Sunday morning brunch or a special breakfast. English muffins are a snap to prepare, require only an hour to rise, cook quickly on a griddle or frying pan (no heating the oven!) and taste great, either plain or with butter, jam, or your favorite topping. An added bonus is the delicious, yeasty scent of fresh bread that fills the kitchen.

Here are tips to help you make perfect muffins.
1. While the yeast is dissolving, fill a 13” x 9” pan with hot water and place it in your unheated oven. Muffins rise best in a warm, humid environment.

2. If your recipe calls for honey, spritz your measuring spoon with cooking spray. The honey will slide right off the spoon.

3. Instead of using a rolling pin and cookie cutter to form your muffins, divide the dough into even parts. Then press out the dough pieces in your hamburger patty mold. You’ll get just-the-right-size, perfectly round muffins.

4. Once your muffins have risen, hand-transfer them to the heated griddle. They’ll keep their shape better than if you try to slip a spatula beneath them.

(Bonus tip: Prefer using a spatula? Dip the edge in cornmeal so it slides easily under the muffins.)

5. To test for doneness, lightly tap the top of the muffins with your fingertip. A hollow sound means your muffins are cooked.

6. When you’re ready to toast, split the muffins with a fork instead of a knife. Your toppings will fill the resulting nooks and crannies.

And here’s the perfect recipe for Perfect English muffins.

What you’ll need:
2-3 quart bowl
Standard-size cookie sheet
Griddle or frying pan
1 package yeast
1 cup warm water
3 cups flour (all-purpose or whole wheat)
3/4 cup shortening
2 tablespoons honey
1 teaspoon salt
Cornmeal

Dissolve yeast in bowl in warm water for five minutes. While yeast is dissolving, sprinkle cookie sheet with a light coating of cornmeal.

Add flour, shortening, honey and salt to yeast-and-water-mixture to form dough.
Coat dough with flour; knead until elastic.

Divide dough into 12 equal balls. Use a hamburger patty mold or the flat end of a glass dipped in flour or sprayed with cooking spray to flatten each ball into a 3-inch circle. Put the muffins on the cookie sheet as you form them.

Cover the cookie sheet and let the muffins rise for an hour.
Heat the griddle or frying pan to 375 degrees (no oil necessary).

Cook the muffins, turning once, until golden brown on both sides.

Split with a fork, toast, and enjoy with your favorite topping.

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 every day, especially those without hurricanes.

Stay connected on her blog and Facebook.

Celebrate the 4th with Pizzazz

Not only is my author friend Sara Daniel a terrific writer, she's also one dynamite baker. Sara is sharing her special Fourth of July dessert. I guarantee you'll love it! Now here's Sara...

Nothing beats Independence Day for showing our pride in our country. Flags wave proudly, and red, white and blue are suddenly displayed on every piece of merchandise in the local discount store.


While I don’t have flag plates, napkins or—God forbid—a star-spangled bikini, I love bringing out my once-a-year crafty side to make an American Flag Cake for a cool patriotic treat.

So to satisfy your sweet-tooth I offer you my easy and delicious recipe.




American Flag Cake
pound cake
8oz Cool Whip
Blueberries
Strawberries, sliced

Pound cake can be store bought or made from scratch. Here’s a quick recipe:
1 cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups flour
1 tsp. baking powder
¼ tsp. nutmeg

Preheat oven to 325°F.

Beat sugar into butter 2 tablespoons at a time until light and fluffy. Add vanilla, then eggs one at a time. Mix in remaining ingredients.

Bake in a greased and floured 9 X 5 pan for 1 hour. Cool completely.

To Assemble American Flag Cake
Cut pound cake into slices and lay across the bottom of a 9 X 13 pan.

Cover cake with a smooth layer of Cool Whip.

Turn pan horizontal. In upper left corner, fill an approximately 3-4 inch by 3-4 inch square with blueberries.

Make seven horizontal lines of strawberry slices. The first four lines should begin from the blueberry section to the far right edge. The bottom three lines should span the entire length of the pan. The top and bottom lines should be touching the top and bottom of the pan respectively to create 13 alternating red and white stripes.

The last step is very important - Thank a member of our Armed Forces and/or a Veteran, and share a piece of patriotic cake.

Enjoy.

~Sara

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.

AN ALL-TIME FAVORITE RETURNS

Time to resurrect a Taylor family favorite, a 4th of July feast everyone loves. We make the main meal, but friends and relatives arrive with appetizers, desserts, and the perfect adult beverages for all to enjoy.

Barbecued Pork Ribs
Hamburgers Sloane Style
My Mom’s Potato Salad
Baked Beans
Sweet Corn on the Grill
Snazzy Sliced Tomatoes
Ice Cold Lemonade
Cold beer

Barbecued Pork Ribs
Pork ribs plan 1 slab for 2 people if you make all this food
Beer
Chicken stock
Barbecue sauce – Sweet Baby Ray’s is my favorite

Preheat oven to 325°F


Place ribs in a single layer in a roasting pan. Pour in about a half inch of stock and the same amount of beer. Cover tight with aluminum foil and bake 1 – 1½ hours. You want the meat tender but not falling off the bone.

Carefully remove ribs from pan to a cookie sheet. Discard cooking liquid. Spread barbecue sauce over ribs.

Heat grill to medium. Carefully rub vegetable or olive oil onto the grates. Lay ribs on grate and grill 10-15 minutes turning once and basting with plenty of sauce.

Photo by tiverylucky

Hamburgers Sloane Style
Ground chuck about ¼ pound per adult
Ground sirloin about ¼ per two adults
Worcestershire Sauce 1 dash per adult
1 egg per 1 ½ pounds meat
chives snipped, fresh or jarred

Beat egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet of waxed paper. Use a cake plate or large soup bowl to press the meat into a patty the thickness you like. Refrigerate until ready to grill.

On medium heat, cook patties until they are done to your preference. Be sure to turn only once.

Use any type roll that suits your fancy. Dress the burgers with ketchup, mustard, lettuce, onion, and tomato. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of the cooking time.

My Mom’s Potato Salad
1 medium red potato per person
1 hardboiled egg for every 2 potatoes used
1 celery stalk for every 3 potatoes, chopped small
½ medium onion for every 3 potatoes chopped small
Pepper
Real Mayonnaise – NO substitutes

Boil the potatoes in their jackets until fork tender. Remove from pot as they are done and allow to cool.

While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a full boil, then shut off the heat and allow to sit on the burner for 8 minutes. Peel, then slice in half widthwise and lengthwise. Slice into the bite size pieces. Set aside covered with plastic wrap or a paper towel to eliminate drying out.

Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Add eggs. Mix well.

Scrape the skins off the potatoes. Slice in half widthwise then lengthwise. Slice into the bite size pieces. Add two at a time to the mayo blend and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add mayo as needed. Taste for seasoning. You may need more celery and onion.

Fold into a serving bowl. Cover and refrigerate until ready to serve.

Baked Beans
1 small can Bush’s Honey Baked Beans
1 small can Bush’s Homestyle Baked Beans
2 tbsp. dried mustard
2 tbsp. maple syrup - optional
2 strips bacon

Preheat oven to 325°.

Pour beans into a metal loaf pan or oven safe dish. Stir in mustard and syrup. Lay bacon strips on top. Bake in the center of the oven uncovered for 45 minutes or until desired consistency.

To cook on the grill:

Heat grill to medium.
Prepare as above, then place pan on top rack. Cook about 45 minutes or until desired consistency.

To serve – discard bacon.

Sweet Corn on the Grill
1 ear fresh corn per person – do not remove husk
Water
Butter or margarine
Salt

Pour cool water into a container large enough to hold the sweet corn. Soak corn still in its husk at least 1 hour, but no more than 2 hours.

Set grill on medium high. Remove corn from the water and lay the ears on the grill. Roast until the husk is brown on that side, then turn and repeat the process. Total cooking time is about 20 – 25 minutes.

To serve - peel back the husks. Roll the ears in butter or margarine, then sprinkle on a touch of salt, and enjoy!

Photo by khumthong

Snazzy Sliced Tomatoes
1 tomato per two people
Red wine vinegar
Garlic powder or fresh garlic minced
Fresh or dried chives

Prepare this dish about an hour or so before serving.

Slice tomatoes ½” thick and arrange on a serving plate.

Drizzle vinegar over the tomatoes, then dust with garlic powder or fresh garlic. Sprinkle plenty of chives across the top.

Set on the counter away from sun or heat to flavor through.

Wishing you all a Happy and Safe Fourth of July!

Sloane

Time for an Old Favorite

Hi Everyone,

The following menu is what I normally prepare each Thanksgiving. But not this year. This year Mr. & Mrs. Studs will be enjoying Southern hospitality as we travel through Memphis (that you Jean Paquin for all your terrific suggestions) New Orleans, and Nashville on our two week honeymoon. Yep, Studs and I are getting married this Saturday and celebrating with family and close friends.

But your family and friends can enjoy all this delicious food. So turn on the football game, grab your aprons, and let’s start cooking!

Roast Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Sautéed Broccoli
Corn
Cranberry Sauce
Gravy
White Wine – Riesling

Roast Turkey
Turkey
Butter
2 leeks including some green - chopped
2 large onion - chopped
15 baby carrots - chopped
4 tomatoes – chopped
1 tbsp. dried thyme
1 tbsp. dried marjoram
1 large bay leaf
Bacon strips to cover breast

Chicken stock

Disposable pan

Cooking rack

Cookie sheet – for stability

Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey.

Thanksgiving Morning:
If turkey’s not completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.

Preheat oven to 325°F.
Cooking times:
10 – 18 lbs. 2 - 2½ hrs.
18 – 22 lbs. 2½ - 3 hrs.
22 – 24 lbs. 3 - 3½ hrs.

Melt 1 stick of butter in a large frying pan. When the foam subsides, lay the turkey on its side breast down. Brown the breast until golden, first one side then the other. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Insert cooking rack. Add chopped vegetables. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. If you use a meat thermometer it should read 185° when inserted in the thigh. For an accurate reading, be sure not to touch bone. Tent with foil and allow to rest 30 - 45 minutes before carving.

Stuffing
1 package bread stuffing cubes plain or seasoned
½ pound Jimmy Dean Original Sausage in the tube
1 rib celery chopped
½ medium onion chopped
1 stick butter
Chicken stock about 2 cups maybe a little more
1 tsp. dried sage
1 tsp. dried thyme
1 egg

The stuffing may be prepared a day or two in advance up to the baking point.

Fry sausage, breaking into small chunks until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Empty bread cubes into a large bowl. Add sausage and vegetables with all their juices. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

Spoon into baking dish, do not pack in, and cover tightly with foil. (This is your stopping point if you make this before Thanksgiving. Refrigerate the stuffing until you are ready to bake it.)

Thanksgiving Day:
Remove stuffing from the refrigerator early in the day to allow it to come to room temperature.

Preheat the oven to 350°F.

Bake the stuffing for a half hour. Remove foil and continue to bake until the top has browned.

Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper

The Day Before:
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.

Thanksgiving Day:
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.

Candied Sweet Potatoes
32oz. can of sweet potatoes - my favorite is Royal Prince Candied Sweet Potatoes
½ cup brown sugar firmly packed
1 stick of butter
1 cup mini marshmallows

Preheat oven to 375°F.

Drain the potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13x9 inch glass baking dish.

Sprinkle brown sugar across the top, then dot with butter.

Bake for 20 minutes.

Scatter marshmallows over the yams and bake for 15 minutes or until the marshmallows are brown.

Services 8.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 – 6 so adjust accordingly.

From the corn through the gravy you'll learn just how lazy I can be on holidays.:) 
Corn
1 can of corn per 4 people – my favorite is Green Giant Niblets
butter

Drain corn, then pour into micro wave safe bowl. Lay 2 or 3 pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Frozen corn:
Follow package instructions

Cranberry Sauce
1 can of sauce per 6 people – my favorite is Ocean Spray Jellied

Lay the sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.

Gravy
1 jar of gravy for 4 people - my favorite is Heinz Home Style Gravy Roasted Turkey

Pour the gravy into a saucepan. Stir in a few tablespoons of the juice from the roasted turkey pan. Heat through and serve.

I'll be back Monday. Until then...

Have a wonderful holiday!

Sloane Taylor
Twitter
Amazon Author Page

Batten the Hatches, S.S. Hampton Sr. Is Cooking!

by S.S. Hampton, Sr.

Monday afternoon I received an urgent request from Sloane Taylor to send one recipe that I’ve adapted—other than dessert or chicken. I immediately sensed either a blog of some sort or perhaps a sultry scented trap. Maybe sultry scented food?

There’s an old saying that the way to a man’s heart is through his stomach. Well, this is a family blog so, yes, I’ll agree with that. After all, many years ago my future wife made a steak dinner for me…well, truthfully, that was only part of the evening… But anyway, yes people, ahem, the way to a man’s heart is through his stomach.

Anyway, back on track—a recipe that I’ve adapted. Well, there isn’t. Not really. I mean, regarding Dijon-Deviled Eggs (About.com Southern Food), I don’t add green onion because near-by family members don’t like it. But I don’t think that’s what Sloane has in mind. I don’t think there is a recipe for cheeseburger or steak or French fries or fried hot dogs or ham sandwiches with potato chips.

And then I thought of one. My generation-long staple: milk gravy and biscuits!

So, here’s my recipe:

Milk Gravy and Biscuits
Open a can of biscuits and pop into the oven.

Buy 1-pound ground beef; tear off a handful and break up into small chunks for the skillet.

Salt and pepper to anticipated/desired taste.

Put the burner on medium.

Chop up a small chunk of onion (about the size of a small plastic container of whole cloves) for flavoring and add to the skillet.

Stir occasionally.

When the meat is browned, turn the burner almost to high. Wait until the grease starts to explode everywhere.

Shake a decent amount of flour out of the bag into the skillet. Just eyeball it. Stir the flour and hamburger and onion together.

Add a lot of milk, but not so much that when it boils, it will spill over the sides of the skillet. Makes a big mess when it does.

Start stirring until the milk gravy begins an excited and energetic bubbling (boiling). After a minute or two (sort of) reduce the heat a little, but not quite to medium. The milk gravy has to keep bubbling.

After 2-3 more minutes (if you’ve eyeballed the ingredients properly), the milk gravy—with hamburger and onion—will start to thicken. Keep stirring. Reduce the heat to medium.

Maybe 3-4 minutes later when the milk gravy has thickened more, put the burner on low.

Take the biscuits out of the oven and you’re ready to go! (You can also use toast instead of biscuits, if you like.)

Oh, yeah—the original recipe. I don’t know. I’m sure there is one somewhere, but I’ve never looked one up. This is basically how I saw my grandparents make milk gravy, and so it’s how I’ve always made milk gravy and biscuits for breakfast, or lunch, or dinner.

I wonder if this recipe adaptation is what Sloane had in mind?

Note from the Blog Mistress: Absolutely, Stan. And your recipe made the perfect breakfast this morning while I worked my way to a man's heart. wink

Here are teasers into SS Hampton's terrific anthology, Intimate Journeys, for your reading pleasure.

Rose Cliffs
Archaeologists accidentally set free survivors of an ancient race, who require sexual sacrifices to bring back more of their kind.

The Christmas Queen
A young man returning home for Christmas encounters a legendary succubus who wants him for her lover.

No. 55 Cherry Apple Court
Believe it or not, sometimes within a gated community there are worse things than a home owners association.

The Whisper of Ereshkigal
An immortal Sumerian in love with a human woman is finally discovered by pursuing goddesses determined to take him to the underworld.

Imnachar
A frustrated incubus has a young woman cornered in a small country church, and he attempts to entice her to leave her sanctuary.

Galleria Millennia
An unusual group of female artist-collectors descend on a city at the edge of the Rocky Mountains before Y2K.

The Samar Café
On the eve of joining his combat ship during an interstellar war, a young sailor spends the night with a prostitute, with surprising results.

A Harsh Lesson
A female military officer dons a haunted Waffen SS jacket and attends a costume party, where she intends to kill a Senator.

Aztec Ridge
An Aztec goddess claims a lover from the same family line every 52 years, and now it is time for her to take a new lover.

Dawn at Khabari Crossing
As the US combat role in Iraq ends, a middle-aged soldier faces the uncertainty of demobilization and returning to Ground Zero of the Great Recession.

Between Flagstaff and Gallup
They say curiosity killed the cat, but what happens if it didn’t, and the cat is still alive?

The Ledger
A married sutler, unhappily retired and in ill health, remembers the example of the love of a young 7th Cavalry trooper for an Irish laundress.

Grandpa’s Bon Qui Qui
While deployed to Afghanistan, an older soldier in a May/December relationship must decide if the young woman really loves him, and if he really loves her.

Buy Link

See more books by S.S. Hampton Sr. on Amazon.

SS Hampton, Sr. is a full-blood Choctaw of the Choctaw Nation of Oklahoma, a divorced grandfather to 13 wonderful grandchildren, and a published photographer and photojournalist. He retired on 1 July 2013 from the Army National Guard with the rank of Sergeant First Class; he previously served in the active duty Army (1974-1985), the Army Individual Ready Reserve (1985-1995) (mobilized for the Persian Gulf War), and enlisted in the Nevada Army National Guard in October 2004, after which he was mobilized for Federal active duty for almost three years. Hampton is a veteran of Operations Noble Eagle (2004-2006) and Iraqi Freedom (2006-2007) with deployment to northern Kuwait and several convoy security missions into Iraq.

He has had two solo photographic exhibitions and curated a third. His writings have appeared as stand-alone stories and in anthologies from Dark Opus Press, Edge Science Fiction & Fantasy, Melange Books, Musa Publishing, MuseItUp Publishing, Ravenous Romance, and as stand-alone stories in Horror Bound Magazine, The Harrow, and River Walk Journal, among others.

In May 2014 he graduated from the College of Southern Nevada with an Associate of Applied Science Degree in Photography – Commercial Photography Emphasis. A future goal is to study for a degree in archaeology—hopefully to someday work in and photograph underwater archaeology (and also learning to paint). He is currently enrolled as an art student at University of Nevada-Las Vegas.

As of April 2014, after being in a 2-year Veterans Administration program for Homeless Veterans, Hampton is officially no longer a homeless Iraq War veteran.

Hampton can be found at:
Dark Opus Press - Edge Science Fiction & Fantasy Publishing - Melange Books - MuseItUp Publishing - Goodreads Author Page - Amazon Author Page - Amazon UK

American Flag Cake - Perfect Holiday Dessert

Not only is my author friend Sara Daniel a terrific writer, she's also one dynamite baker. Sara is sharing her special Fourth of July dessert. I guarantee you'll love it! Now here's Sara...

Nothing beats Independence Day for showing our pride in our country. Flags wave proudly, and red, white and blue are suddenly displayed on every piece of merchandise in the local discount store.


While I don’t have flag plates, napkins or—God forbid—a star-spangled bikini, I love bringing out my once-a-year crafty side to make an American Flag Cake for a cool patriotic treat.

So to satisfy your sweet-tooth I offer you my easy and delicious recipe.




American Flag Cake
pound cake
8oz Cool Whip
Blueberries
Strawberries, sliced

Pound cake can be store bought or made from scratch. Here’s a quick recipe:
1 cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups flour
1 tsp. baking powder
¼ tsp. nutmeg

Preheat oven to 325°F.

Beat sugar into butter 2 tablespoons at a time until light and fluffy. Add vanilla, then eggs one at a time. Mix in remaining ingredients.

Bake in a greased and floured 9 X 5 pan for 1 hour. Cool completely.

To Assemble American Flag Cake
Cut pound cake into slices and lay across the bottom of a 9 X 13 pan.

Cover cake with a smooth layer of Cool Whip.

Turn pan horizontal. In upper left corner, fill an approximately 3-4 inch by 3-4 inch square with blueberries.

Make seven horizontal lines of strawberry slices. The first four lines should begin from the blueberry section to the far right edge. The bottom three lines should span the entire length of the pan. The top and bottom lines should be touching the top and bottom of the pan respectively to create 13 alternating red and white stripes.

The last step is very important - Thank a member of our Armed Forces and/or a Veteran, and share a piece of patriotic cake.

Enjoy.

~Sara

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.

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.

Home for the Holiday

Each Thanksgiving we used to have at least twenty people for a sit-down dinner. I cooked the meal and the guests supply the appetizers, deserts, and wine. Now I've palmed that kitchen fun to my daughter. She does a great job while everyone nestles in to watch the football games.

Roast Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Sautéed Broccoli
Corn
Cranberry Sauce
Gravy
White Wine – Riesling

Roast Turkey
Turkey
Butter
2 leeks including some green - chopped
2 large onion - chopped
15 baby carrots - chopped
4 tomatoes – chopped
1 tbsp. dried thyme
1 tbsp. dried marjoram
1 large bay leaf
Bacon strips to cover breast

Chicken stock

Disposable pan

Cooking rack

Cookie sheet – for stability

Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey.

Thanksgiving Morning:
If turkey’s not completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.

Preheat oven to 325°F.
Cooking times:
10 – 18 lbs. 2 - 2½ hrs.
18 – 22 lbs. 2½ - 3 hrs.
22 – 24 lbs. 3 - 3½ hrs.

Melt 1 stick of butter in a large frying pan. When the foam subsides, lay the turkey on its side breast down. Brown the breast until golden, first one side then the other. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Insert cooking rack. Add chopped vegetables. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. If you use a meat thermometer it should read 185° when inserted in the thigh. For an accurate reading, be sure not to touch bone. Tent with foil and allow to rest 30 - 45 minutes before carving.

Stuffing
1 package bread stuffing cubes plain or seasoned
½ pound Jimmy Dean Original Sausage in the tube
1 rib celery chopped
½ medium onion chopped
1 stick butter
Chicken stock about 2 cups maybe a little more
1 tsp. dried sage
1 tsp. dried thyme
1 egg

The stuffing may be prepared a day or two in advance up to the baking point.

Fry sausage, breaking into small chunks until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Empty bread cubes into a large bowl. Add sausage and vegetables with all their juices. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

Spoon into baking dish, do not pack in, and cover tightly with foil. (This is your stopping point if you make this before Thanksgiving. Refrigerate the stuffing until you are ready to bake it.)

Thanksgiving Day:
Remove stuffing from the refrigerator early in the day to allow it to come to room temperature.

Preheat the oven to 350°F.

Bake the stuffing for a half hour. Remove foil and continue to bake until the top has browned.

Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper

The Day Before:
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.

Thanksgiving Day:
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.

Candied Sweet Potatoes
32oz. can of sweet potatoes - my favorite is Royal Prince Candied Sweet Potatoes
½ cup brown sugar firmly packed
1 stick of butter
1 cup mini marshmallows

Preheat oven to 375°F.

Drain the potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13x9 inch glass baking dish.

Sprinkle brown sugar across the top, then dot with butter.

Bake for 20 minutes.

Scatter marshmallows over the yams and bake for 15 minutes or until the marshmallows are brown.

Services 8.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 – 6 so adjust accordingly.

From the corn through the gravy you'll learn just how lazy I can be on holidays.:) 
Corn
1 can of corn per 4 people – my favorite is Green Giant Niblets
butter

Drain corn, then pour into micro wave safe bowl. Lay 2 or 3 pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Frozen corn:
Follow package instructions

Cranberry Sauce
1 can of sauce per 6 people – my favorite is Ocean Spray Jellied

Lay the sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.

Gravy
1 jar of gravy for 4 people - my favorite is Heinz Home Style Gravy Roasted Turkey

Pour the gravy into a saucepan. Stir in a few tablespoons of the juice from the roasted turkey pan. Heat through and serve.

Have a wonderful holiday!

Sloane Taylor
Twitter
Amazon Author Page

Celebrate July 4th with American Flag Cake

Not only is my author friend Sara Daniel a terrific writer, she's also one dynamite baker. Sara is sharing her special Fourth of July dessert. I guarantee you'll love it! Now here's Sara...

Nothing beats Independence Day for showing our pride in our country. Flags wave proudly, and red, white and blue are suddenly displayed on every piece of merchandise in the local discount store.


While I don’t have flag plates, napkins or—God forbid—a star-spangled bikini, I love bringing out my once-a-year crafty side to make an American Flag Cake for a cool patriotic treat.

So to satisfy your sweet-tooth I offer you my easy and delicious recipe.




American Flag Cake
pound cake
8oz Cool Whip
Blueberries
Strawberries, sliced

Pound cake can be store bought or made from scratch. Here’s a quick recipe:
1 cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups flour
1 tsp. baking powder
¼ tsp. nutmeg

Preheat oven to 325°F.

Beat sugar into butter 2 tablespoons at a time until light and fluffy. Add vanilla, then eggs one at a time. Mix in remaining ingredients.

Bake in a greased and floured 9 X 5 pan for 1 hour. Cool completely.

To Assemble American Flag Cake
Cut pound cake into slices and lay across the bottom of a 9 X 13 pan.

Cover cake with a smooth layer of Cool Whip.

Turn pan horizontal. In upper left corner, fill an approximately 3-4 inch by 3-4 inch square with blueberries.

Make seven horizontal lines of strawberry slices. The first four lines should begin from the blueberry section to the far right edge. The bottom three lines should span the entire length of the pan. The top and bottom lines should be touching the top and bottom of the pan respectively to create 13 alternating red and white stripes.

The last step is very important - Thank a member of our Armed Forces and/or a Veteran, and share a piece of patriotic cake.

Enjoy.

~Sara

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.

The Devil Made Her Do It

My good friend and cohort Sharon Ledwith is here with One Devilishly Charming Chocolate Mousse Cake to tempt that one special someone in your life. The kitchen is all yours, Sharon!

In my recent time travel yarn, Legend of the Timekeepers, the prequel to The Last Timekeepers series, I give you an up-close-and-personal look at Belial, the nasty antagonist of the entire series. Love him or hate him, Belial is the foundation that cements this middle grade/young adult time travel series together. Face it, without a villain to fight, a hero has no purpose, no goal. And the Timekeepers need a quest in Earth’s past to stop Belial from changing history, or all hell will break loose. Which, by the way, is exactly what Belial wants to happen. Bahahaha!

The following recipe will make you look like a hero in the eyes of your family and friends. It takes about 25 minutes prep time, and a total of 5 hours (including refrigerating) to create. Can you say chocolate?

One Devilishly Charming Chocolate Mousse Cake

½ cup chocolate syrup
1 package (2-layer size) chocolate cake mix (we use Betty Crocker® Double Fudge)
1 cup water
⅓ cup oil
7 eggs
½ cup sour cream
1 package (250 g/ approx ½ lb) cream cheese brick, softened
1 cup sugar
1 can (370 mL/12 oz) evaporated milk
4 squares semi-sweet chocolate, melted (we use Baker’s®)
1 cup thawed whipped topping (we use Cool Whip®)

Preheat oven to 375°.

Spray 3-L (12 cup) fluted tube pan (Bundt) with cooking spray. Pour in chocolate syrup; tilt pan to evenly cover bottom with syrup.

Beat cake mix, water, oil and 3 eggs with mixer for 2 minutes or until well blended. Add sour cream; mix well. Pour over syrup in pan.

Beat cream cheese and sugar with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter. Cover with foil sprayed with cooking spray, sprayed-side down.

Place Bundt pan in large pan (like a lasagna pan). Add enough water to larger pan to come at least 2 inches up side of Bundt pan. Bake 1 hour 30 minutes or until toothpick inserted near center comes out clean. Cool completely in Bundt pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan.

Serve with whipped topping. Makes 24 servings.

NOTE: To unmold cooled cake, use a long thin spatula to loosen the cake from the sides of Bundt pan. Place plate over pan; invert cake onto plate. Spoon any chocolate syrup remaining in pan over cake.

Now while you’re waiting for this devilishly good chocolate mousse cake to cool, how about making a date with Belial and the Timekeepers? After all, better the devil you know, than the one you don’t!

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 an excerpt of The Last Timekeepers and the Arch of Atlantis, please click HERE.

BUY LINKS
Musa Publishing - Amazon Link - Barnes & Noble - Kobo

There is no moving forward without first going back.

Lilith was a young girl with dreams and a family before the final destruction of Atlantis shattered those dreams and tore her family apart. Now refugees, Lilith and her father make their home in the Black Land. This strange, new country has no place in Lilith’s heart until a beloved high priestess introduces Lilith to her life purpose—to be a Timekeeper and keep time safe.

Summoned through the seventh arch of Atlantis by the Children of the Law of One, Lilith and her newfound friends are sent into Atlantis’s past, and given a task that will ultimately test their courage and try their faith in each other. Can the Timekeepers stop the dark magus Belial before he changes the seers’ prophecy? If they fail, then their future and the earth’s fate will be altered forever.

To read an excerpt from Legend of the Timekeepers please click here.

Legend of the Timekeepers Buy Links:
MUSA PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀ SMASHWORDS ׀ APPLE

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

Check out The Last Timekeepers series Facebook Page.

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, available through Musa 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, yoga, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a 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.

Cooking Up Something Good

My good friend Sharon Ledwith joins us in the kitchen with one of her famous soups. Today Sharon is preparing Thumbs-Up Ham and Potato Soup. The kitchen is all yours, Sharon!

In my book, Legend of the Timekeepers—the prequel to The Last Timekeepers series—Istulo, a high priestess from the Black Land is a whiz when it comes to concocting potions and elixirs. But I bet she’d trade an arcane secret or two just for a taste of this mouth-watering ham and potato brew. Easy to prepare with a prep time of 20 minutes and cook time of 25 minutes, this heavenly soup will get a thumbs-up from even the fussiest high priest or priestess in your brood.

Thumbs-Up Ham and Potato Soup
3½ cups peeled and diced potatoes
⅓ cup diced celery
⅓ cup finely chopped onion
¾ cup diced cooked ham
3¼ cups water
2 tbsp. chicken bouillon granules
½ tsp. salt, or to taste
1 tsp. ground white or black pepper, or to taste
5 tbsp. butter
5 tbsp. all-purpose flour
2 cups milk

Combine potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil. Lower temp to medium heat. Cook until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt, and pepper.

Melt butter over medium-low heat in a separate saucepan. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Stir in milk slowly as not to allow lumps to form. Continue stirring over medium-low heat until thick, 4-5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through.

Serve immediately.

Now, while you’re waiting for the potato and ham soup to digest why not put your feet up and relax with a good book? Ready for a trip to Atlantis?

There is no moving forward without first going back.

Lilith was a young girl with dreams and a family before the final destruction of Atlantis shattered those dreams and tore her family apart. Now refugees, Lilith and her father make their home in the Black Land. This strange, new country has no place in Lilith’s heart until a beloved high priestess introduces Lilith to her life purpose—to be a Timekeeper and keep time safe.

Summoned through the seventh arch of Atlantis by the Children of the Law of One, Lilith and her newfound friends are sent into Atlantis’s past, and given a task that will ultimately test their courage and try their faith in each other. Can the Timekeepers stop the dark magus Belial before he changes the seers’ prophecy? If they fail, then their future and the earth’s fate will be altered forever.

To read an excerpt from Legend of the Timekeepers please click here.

Legend of the Timekeepers Buy Links:
MUSA PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀ SMASHWORDS ׀ APPLE

BONUS FREE READ

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

Check out The Last Timekeepers series Facebook Page.

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, available through Musa 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, yoga, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a 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.

Pretzel Crack – the Addictive Snack!

My dear friend Middle Grade author Sharon Ledwith is here to get us hooked on an awesome treat that works on the appetizer table as well as family night with a good movie. The kitchen is all yours, Sharon!

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.

What you need:
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)

What you do:
1. Mix all dry ingredients in a medium size bowl.
2. Mix in the popcorn oil.
3. Coat pretzels evenly, then spoon out onto a deep foil tray.
4. Air dry pretzels in foil tray, stirring every 15 minutes until dry (approximately 1-2 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.

To read an excerpt of The Last Timekeepers and the Arch of Atlantis, please click HERE.

Check out The Last Timekeepers series Facebook Page.

BUY LINKS
Musa Publishing - Amazon Link - Barnes & Noble - Kobo

Sharon Ledwith is the author of the middle-grade/YA time travel series, The Last Timekeepers, available through Musa Publishing. When not writing, researching, or revising, she enjoys reading, yoga, kayaking, time with family and friends, and single malt scotch. Sharon lives in the wilds of Muskoka in Central Ontario, Canada, with her hubby, a water-logged yellow Labrador and moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter.

Happy New Year!
Sloane