#Sweet Saturday Samples: The Whisper of Time is here!

Hi Saturday Samplers!
My time-travel romance novella, The Whisper of Time, is now available for e-book. It's set in Vermont, land of maple trees, cows and green hills. In fall, as the leaves put on a crimson and gold display,  the smell of cider perfumes the air.

Here's a recipe for Hot spiced cider from Cooks.com

HOT SPICED APPLE CIDER 1/2 gallon apple cider 12 cloves 3 cinnamon sticks 1 c. orange juice 1/2 c. lemon juice Heat apple cider. Add all ingredients. Allow the mixture to simmer for half hour or more. Serve this in mugs on a chilly night.Makes 12 servings.

And here's a little bit of The Whisper of Time: when heroine Gwynn first finds out about hero Slate. Kick back, take a sip of cider and enjoy!

“I don’t know the first thing about goats,” I said to Vera.
“Why, sure you do. You’re an animal doctor.” Vera put a reassuring arm around my shoulder. “Besides, you won’t have to go it alone. Slate will be here to help you out.”
“Slate?” I couldn’t be sure what or who Slate was. A blank chalk board came to mind.
“Slate Peck.” Vera pointed to a small cabin at the far end of the meadow. “He’s a goatherd.”
“A goatherd?” I didn’t know goatherds existed in Vermont. Or in this century, for that matter. I might have been fuzzy on details, but the name Peck did ring a bell. “Jebidiah Peck,” I puzzled aloud. “He owned the farm?”
“Slate is Jeb’s grandson. Jeb willed a parcel of land to Slate, so you’re neighbors! He’s been running the place all by his lonesome, bless his soul. Of course, goats don’t pay the bills like they used to, so Slate also manages the Agway down to East Rupert.” Vera nodded as though the Agway job were a life achievement. “And he knows more about goats than anyone else around, so you go ahead and ask him about anything.”
“He lives over there?” I wasn’t convinced I wanted a strange man living so close by the isolated farmhouse, even if he was a goat expert.



Click here for more Sweet Saturday Samples.

Passionate Cooks

Click on image for more information!

I'm excited to announce that my recipe for Capri Salad is being included in the Passionate Cooks cookbook. The book includes over 150 recipes; from hot to sweet and everything in between.
It'll be available on October 1 from ARe and best of all, it'll be free! You can pre-order your copy now!

What's your chocolate? Chocolate Pots

What's better than Chocolate? More chocolate! Go ahead, be decadent. Click on the logo and check out all the great chocolaty chocolate blogs. 

Umm, chocolate pots. I first sampled one of these decadent little bits of heaven at a writer's retreat in Maine. Friend, fellow writer, and cook extrodinaire Deb Jelly made meals for us during our stay. She made a these for dessert one night. If you're not lucky enough to have Deb cook for you, here's a version you can make for yourself.


Chocolate Pots

Ingredients

2 cups whipping cream
1/2 cup strong coffee
6 ounces of good dark chocolate, chopped
1 tablespoon rum (optional)
6 egg yokes
1/4 cup sugar

Preparation
1. Preheat oven to 325 degrees
2. In saucepan, heat cream over medium heat until it just begins to simmer
3. Remove from heat and add coffee, chocolate and rum. Stir until chocolate is melted
4. Whisk together egg yokes and sugar. Slowly whisk into chocolate cream mixture
5. Pour into six custard cups and cover each with foil. Place the cups into a baking dish and add enough hot water to cover halfway up the cups.
6. Bake for 50-55 minutes, until just beginning to set.
7. Take the cups from the water, remove the foil and put them into the refrigerator for two hours to finish setting. (Note: you can make them in advance. Just leave them in the fridge for several days)
8. Garnish with fresh whip cream and a few chocolate shavings before serving.

Life's Simple Pleasures : Capri Salad

The  tomatoes in our garden are ready! Yesterday, I made this terrific and easy Capri salad with  fresh picked big boys and some home grown basil.







Here's the  recipe:

2 or 3 fresh tomatoes, sliced
4 ounces of mozzarella, sliced
7 or 8 basil leaves, chopped
1 T olive oil
1 T balsamic vinegar
salt and pepper

1. Arrange sliced tomatoes and mozzarella on a plate ( I like to dot the mozzarella on top, but you can intersperse it with the tomatoes if you like)
2. Top with fresh chopped basil
3. mix olive oil and vinegar. Sprinkle on top.
4. sprinkle with salt and pepper.

Enjoy!

Please Welcome Krista Ames

I'm very pleased to have Krista Ames, Author of Second Chances, as my guest blogger today. She's got some terrific recipes, so put on your chef's hat and your apron and read on!

 

Hi everyone and thanks for stopping by.  I’m Krista Ames and today I’d like to share a couple of my family’s favorite recipes.

 In my household of 6, recipes tend to migrate toward easy so my 13 year old can help with the cooking.  She may make it sound like a chore but I can see the grin she’s hiding so I know she’s secretly loving it.  That girl can make a mean meatloaf!  Today however, I’d like to share one of her favorite recipes that she loves to eat more than make.

Cream Cheese Bars

2 (8oz) pkgs. Cream Cheese(softened)(I microwave 30sec to 1 min.)

2 tubes Croissant Rolls

¾ c. sugar

½ stick butter

Cinnamon-sugar

Preheat oven to 350deg. Mix sugar and cream cheese, set aside.  Spray bottom of 13x9 pan.  Spread 1 can of Croissant rolls in bottom of pan.  Cover the rolls with the cream cheese mixture.  Carefully spread the 2^nd can of Croissant rolls over the top of the cream cheese mixture.  (I do this last task in triangle sections.  I spread them out on a cutting board then place them on top so the cream cheese is all covered)  Sprinkle cinnamon sugar all over the top and dot with butter.

Bake 20-25 min. or until rolls are browning. 

Cool before cutting and serving.

They are so good and I always have to make two batches, one for my house and one for the get-together we’re going to that way my family doesn’t eat all of the one we are to share J

Another simple recipe I’d like to share is::

Pineapple Cake

Cake

2c. flour

1 tsp. baking soda

2 c. sugar

2 eggs

1 can crushed pineapple and juice (Large can)

Mix all ingredients well.  Bake at 350 deg. 30-35 min. in 13x9 pan or Texas sheet cake (jelly roll) pan.  (I use the jelly roll pan, makes the cake last longer and the pieces aren’t so thick.)

Frosting

1 (8 oz.) pkg cream cheese

½ c. powdered sugar

½ stick butter

1 tsp. vanilla

Beat all til creamy, frost while cake is hot!

**

Besides being a mom of 4 and loving to cook, I’m also a published author which I’m so excited about.  So, if it’s ok I’d like to share my most current release, “Second Chances” available now through Ruby Lioness Press.  

Blurb:

  If you could get a Second Chance...

When the love of Dana's life leaves without a word, she is forced to move on with her life.  Despite loving him, she believes she will never see him again but, little does she know, she's being set up for a night that will change her life forever.

Nicholas, A Navy man, did the only thing he could to save the woman he loved.  Driven by a secret, he disappeared and now returns, years later, with hope for love.  With one opportunity, will he be able to make things right, or is it just too late?  Will she deny any desire for Second Chances?

Excerpt::

He watched her knees buckle a bit as Dana clutched at Amy’s arm, never taking her eyes off him. She said something he couldn’t make out—he never was good at reading lips. He was good at reading body language, however, and he knew in an instant what she meant to do just as she turned and made a dash for the patio door. Instinctively, he propelled himself forward, his body miraculously unfrozen. He had to go after her. He was the reason she was bailing after all. He knew from the look on her face. He passed Dave and Amy and shook his head when Dave tried to speak.

 “Don’t. I’m sorry. I have to go after her.”

He closed the sliding door behind him and stood on the deck, searching the darkness. She wasn’t there. She couldn’t have gone far. She didn’t know anyone else here, and he doubted she was familiar with the area. He descended the stairs and walked out onto the yard along the water’s edge. Where’d she go? He started walking and, with relief, caught sight of a silhouette against the water toward the end of his property.

 He approached her quietly. She stood, arms hugging tightly around her middle, and held her shoes in her hand while the gentle waves splashed up and over the seawall. Damn, he wanted to touch her. It’d been so long. He couldn’t deny the growing ache pushing against his heart and a sudden tightening of his groin at the sight of how well that dress fit her curves, but this definitely wasn’t the time for his libido to come to life.

 He wanted to turn her, hold her in his arms, and nuzzle her beautiful neck just below her ear like she’d always loved. Would she still like it? Maybe she wouldn’t. Maybe he didn’t know her anymore, but he couldn’t stop himself. God, he wanted this woman still. He wanted her to know how very sorry he was for hurting her, and why. But she wouldn’t welcome his touch, especially now. He was certain of it. She’d likely administer a low blow, which he would totally deserve, and bolt. She was unpredictable that way. He loved that about her, too.

He was only human, however, and he couldn’t not touch her. She knew he was there—he’d seen her form go stiff at his presence. Careful not to scare her, he slowly ran his fingertips over her bare shoulders and down her arms, feeling her shiver at his touch before she took a step away.

“Don’t, Nicholas,” she said in a low, shaky whisper.

You can find “Second Chances” at any one of these locations.

http://rubylionesspress.com/shop/second-chances/

http://www.amazon.com/Second-Chances-ebook/dp/B007KO5OMI/ref=sr_1_1?ie=UTF8&qid=1332256535&sr=8-1

 www.smashwords.com/books/view/142186

www.allromanceebooks.com/product-secondchances-753069-149.html

http://www.manicreaders.com/index.cfm?disp=bookDetail&bookid=24210

www.barnesandnoble.com/w/second-chances-krista-ames/1109557099?ean=2940014310932&itm=1&usri=krista+ames

I love to have visitors so please make sure you stop and see me at any of these places.  Feel free to follow my blog, twitter, facebook etc., never know when I might have a contest or a giveaway and I’d love to hear from you J

Twitter:  www.twitter.com/kristaames

Facebook:  www.facebook.com/kristaames

Goodreads:  www.goodreads.com/kristaames

Blog:  www.apassionforromance.blogspot.com

Web:  www.kristaames.com

Email:  krista@kristaames.com

Amazon Author Page:  http://www.amazon.com/Krista-Ames/e/B004FLQ9XM/ref=ntt_athr_dp_pel_1

Recipes from the Vineyard

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Recipes from the Vineyard

Eighteen authors at Champagne Books share thirty recipes and the stories behind them.

It's available as a PDF file and it's FREE!

Click on the cover, fill out the contact form and I'll send you a copy!

Coming Soon: Recipes from the Vineyard

Eighteen authors at Champagne Books (including yours truly) have gotten together to cook up a cookbook.
The book includes thirty recipes and the stories behind them. It'll be coming out in April and, maybe best of all, it'll be free!
Stay tuned for more details on the release and on how you can snag a copy.

Beanie's Recipes: Chicken Piccata

In my novel, Blueberry Truth, the main character Beanie likes to cook occasionally. She makes, among other things, chicken piccata.







Here's an easy recipe:

Ingredients:
2 boneless skinless chicken breasts
2 T Parmesan cheese
1/3 c flour
2 T milk
1 egg
1/2 cup breadcrumbs
1t salt
1/2 t pepper
1 t Italian seasoning
Olive oil
1/2 c chicken stock
1/4 c lemon juice
1/4 cup capers
1/4 cup fresh chopped parsley

How to make it:
1. Cut chicken breasts in half lengthwise. Pound to 1/4 inch thickness
2. Beat egg and milk together in bowl
3. In a separate bowl, mix cheese, breadcrumbs, salt,  pepper, and Italian seasoning.
4. dredge breasts in flour, then dip into egg mixture, then coat with breadcrumbs
5. Pour enough olive oil to coat bottom of a large skillet. Heat oil.
6. Cook breasts in oil until done (3-5 minutes per side)
7. remove breasts from pan and cover with foil to keep warm
8. add stock, lemon juice and capers to the pan. Heat to boil, scraping pan drippings. Lower heat and cook until reduced by half.
9. pour sauce over chicken and sprinkle with parsley.
10. enjoy!

 Blueberry Truth is available as an e-book. Click on cover for details.

Beanie's Chicken Parmigiana

In Blueberry Truth, Beanie makes Chicken Parmigiana. It's easy and makes a wonderful romantic meal for Valentine's Day.
Use your own marinara sauce or a good quality store bought sauce. I recommend Rao's, though expensive it's delicious and well worth the cost.

Ingredients:
4 boneless skinless chicken breasts, pounded thin
salt and fresh ground black pepper
1 cup flour (add salt and pepper it you like)
2 large eggs beaten
1 cup panko bread crumbs
1/2 cup olive oil
Cooking spray
Fresh Mozarella, sliced thin
1/2 cup grated fresh Parmesan
Marinara Sauce

Preparation:
1.Dredge chicken breasts in flour, then dip in eggs, then dredge in panko crumbs to coat.
2. Pre-heat oven to 425 degrees
3. heat olive oil in large skillet
4. Brown chicken breasts in oil, a few minutes a side
5. Coat baking dish with cooking spray
6. Spoon enough marinara in bottom of dish to cover

7. Put chicken breasts in dish. Spoon enough marinara to cover breasts, layer mozarella, and parmesan on top .
8. Cover with foil. Bake 20-30 minutes until chicken is tender.

Enjoy!

Beanie's Grilled Chicken in Ginger Sauce

In Blueberry Truth, Beanie likes to cook. Here's another of her recipes:


Grilled Chicken in Ginger Sauce

Ingredients:
1 1/2 pounds of boneless chicken thighs
Marinade:
1/2 cup red wine vinegar
1/4 cup soy sauce
2 Tb sesame oil
2 Tb fresh grated gingerroot

2 tsp minced garlic
2 scallions, finely chopped
2 tsp brown sugar
1 tsp crushed red pepper

Preparation:
1. Rinse chicken thighs under cold running water. Pat dry.
2. In a medium bowl, whisk together vinegar, soy sauce, and sesame oil. Whisk in rest of marinade ingredients. Remove 1/4 cup of marinade as basting sauce.
3. Marinate chicken in sauce for 4 hours in refrigerator.
4. Prepare grill
5. Grill chicken for 10-15 minutes until done, turning frequently. Baste with reserved sauce while cooking. Serve hot.


Blueberry Truth She'll steal your heart. Click on title for more information.

Lily's Lemon Blueberry Cheesecake

Beanie, the main character in Blueberry Truth, likes to cook when she has the time. In the story, she makes her sister Lily's Lemon Blueberry Cheesecake.
It's a good choice if you're looking for a special desert.







Here's the recipe:

Ingredients:

Vanilla Wafer Crust:
4 cups vanilla wafers
1/2 cup butter, melted
1/2 teaspoon nutmeg

 Lemon Filling:
2/3 cup sugar
4 eggs
24 ounce block of cream cheese, softened and chopped
2/3 cup sour cream
1/3 cup lemon juice
1 teaspoon lemon zest

Blueberry Topping:
2 cups fresh blueberries
1/3 cup sugar
2 teaspoons water
1 tablespoon cornstarch

Directions
1. Process vanilla wafers in food processor or blender into fine crumbs. Combine with melted butter and nutmeg in a medium bowl

2. Press crust ingredients into the bottom of a greased nine inch spring form pan. Refrigerate  for one hour.

3. Preheat oven to 425 degrees

4. Beat eggs in large bowl. Add cream cheese, sour cream, lemon juice and lemon zest. Beat until well combined. Pour over chilled crust, spreading evenly.

5. Bake for 1 to 1 1/4 hours until crust is nearly set. Cool completely

6. Combine berries and sugar in medium saucepan. Cook and stir over medium heat for about five minutes until sugar is disolved.

7. Reduce heat to simmer and cook for another five minutes

8. Combine water and cornstarch in a small cup. Stir into berries until mixture is thickened. Allow mixture to cool completely.

9. Pour berries over cheesecake. Spread evenly. Cover and chill for six hours or overnight.

Enjoy!

Blueberry Truth