Wontons are a traditional New Year's Eve dinner in my family. This is not a Kids In The Kitchen recipe or for anyone who sets the house on fire when they boil water, but it's an easy recipe that's all about technique.

~~~

1 package of wonton wrappers (they're in the produce section of most grocery stores)
1 medium zucchini
1 leek or medium sized sweet onion
1 head of broccoli
1 package of baby bella mushrooms
2 carrots
snow peas
1 egg
1 tbsp water
cooking oil (I use vegetable oil but you can use whatever you prefer to deep fry with)
soy sauce, hoison sauce, and plum sauce for dipping

1. Dice all the vegetables into small pieces, the smaller the better (not something you usually hear on a romance site, but there ya are).
2. Toss the diced vegetables together to mix and salt lightly.
3. Whisk egg white with water.
4. Set up your work station. You'll want one plate for folding the wontons on, one baking sheet or other tray lined with foil or parchment paper, and either some willing victims to help you fold or a movie to watch.
5. To fold the wontons place the wrapper in front of you, wet the edges of the wrapper with the egg white mixture, and put a scant teaspoonful of veggie mix in the center of the wonton wrapper. Fold the wrapper point to point to make a triangle being sure to leave a small edge. Fold the back edge of the wonton wrapper over the front and press firmly to seal. This is important, you don't want your wonton exploding as you cook.
6. Once all the wontons are folded you can either flash freeze to cook later (they'll keep at least a month in the freezer) or deep fry them in oil.

To Cook:
- Fill a medium sized pot 1/3 full of oil and turn the stove to Medium heat.
- When the oil is hot (a drop of water will bubble and spit when dropped in), place a test wonton in the oil. It should start bubbling and cooking right away. If it sinks to the bottom of the pot, the oil isn't hot enough. Is the wonton cooks too quickly, the oil is too hot.
- Cook the wontons in batches of 3-4, being sure not to crowd the pot. Use tongs to turn the cooking wontons in the oil, letting them brown on both sides.
- Place cooked wontons on a tray lined with paper towels to let the oil drain before serving.
Serve with dipping sauces.
* For a complete meal you can round out the menu with coconut rice and a tropical fruit platter.
** Once you've mastered the art of wonton folding you can play with the stuffing. Try cream cheese and pickled pepper to make easy jalapeno poppers, or chocolate ganache wontons dusted with powdered sugar. Diced apples and caramel sprinkled with cinnamon make a delicious dessert.

If you believe the rumors you know that Doctor Charm, the wickedly sexy super villain, retired in shame seven years ago after his last fight with the super hero Zephyr Girl. The fact that the charming Evan Smith—father of four and husband of the too-beautiful-to-be-real Tabitha—bears a resemblance to the defeated Doctor is pure coincidence. And, please, ignore the minions.

Everything is perfect in the Smith household, until Tabitha announces her return to work as a super hero. Evan was hoping to keep her distracted until after he rigged the presidential election, but—genius that he is—Evan has a backup plan. In his basement lab, Evan has a machine whose sole purpose is keeping Tabitha hungry for him.

But children and labs don’t mix. The machine is broken, and Tabitha storms out, claiming she no longer knows him. World domination takes a back seat to meeting his daughters’ demands to get Mommy back right now. This time his genius isn’t going to be enough—he’s going to need both his evil alter-ego, and the blooming super abilities of his children to save his wife. But even his most charming self might not be enough to save their marriage.

~ ~ ~

www.lianabrooks.com

It's my birthday tomorrow, so what better way to start my celebrations!

I am going to share with you a recipe that I use a lot. The kids love it, I love it and it's so easy, it takes minutes. And it's perfect for this time of the year!

~ ~ ~

Shortbread Biscuits

The recipe is from my favorite cookbook; Mary Berry's complete cookbook--her easy recipes make even a bad cook like me look good!

*recipe has been changed a little from cookbook, to add a little Kerrianne ;-) *

125g (4oz) plain flour

60g (2oz) ground rice

125g (4oz) butter, plus extra for greasing.

60g (2oz) castor sugar, plus extra for sprinkling.

1 Mix the flour with the ground rice in a bowl. Add the butter and rub in with finger tips.stir the sugar. Knead the mixture lightly until it is a smooth dough.

2 lightly butter baking tray. Roll out the dough on a lightly floured work surface. Break off little balls and form into a rectangle shape. Note that when the dough cooks it will spread a little so give room on the tray for spreading. Prick with a fork.

3 bake in a preheated oven at 160oc (325f) gas mark 3. For 35 minutes, until golden--though in my experience, they need closer to 25minutes...

4 when you take them from the oven, sprinkle the still hot biscuits with sugar and then leave to cool. Or, in my house--eat immediately and moan about burned fingers afterwards!

My kids love to de orate them too. Fun. Easy and quick!

Hired demon hunter and paid debt collector, Snow White lives with her heart encased in ice and her mind set on survival—until she accepts the one job that threatens to turn her world upside down.

Blackmailed by hell gate demons, Snow has no choice but to accept the task of murdering a king. Dragged into a world of violence and death at a young age, Snow has no idea how to deal with king Sam, and his charm.

When Sam’s evil mother died fifteen years before, she left a him with the knowledge that one day, she would return unless Sam breaks the spell.

Living with the knowledge that he has to die on his wedding night in order to break his mothers spell, Sam has never allowed himself to dream of love…Until a little assassin breaks into his castle and steals his heart.

But deals have been made and magic has been cast. Fate has no power over what is in the past…

~ ~ ~

You can find me on twitter; kerrianne_xx

And my blog address is; http://kerriannecoombes.wordpress.com/. Where you can find out about my other books and the rest of the Demon Tales in the series.

I’m not the best cook in the world, though I still like to try… so long as I have a recipe handy. Whenever I find a recipe I can do, and do well, I make it a lot. One such recipe is Ceviche. It requires absolutely no cooking. Instant win in my book.

You can add or leave out pretty much whatever you want.

~ ~ ~

Ceviche Recipe

(adapted from SimplyRecipes.com)

What You Will Need:

- Glass or ceramic casserole dish (do not use plastic)

- Chopping board

- Sharp knife

- Time to cut everything up

Ingredients:

- 1.5 to 2lbs of firm, fresh red snapper (or other firm-fleshed fish), deboned and cut in ½ inch pieces

- Fresh squeezed lemon juice (can substitute concentrate but fresh tastes better)

- Fresh squeezed lime juice (same here)

- ½ Red onion, finely diced

- 1 Cup Tomato, seeded and diced

- 1 Carrot, shredded thick

- 2 teaspoons of salt

- Ground Oregano (to taste)

- Tabasco (to taste, I prefer green Tabasco)

- Cilantro (preferably fresh and chopped fine, to taste)

Sides:

- Sliced Avocado

- Tortilla chips

Directions:

- Combine fish, onion, tomato, carrot, salt, oregano, Tabasco, and cilantro in casserole dish.

- Pour in lemon juice and lime juice until mixture is covered. (Note: the original recipe says ½ a cup of lemon juice and ½ a cup of lime juice, but I found it needed more than that.)

- Cover casserole dish (lid or plastic wrap) and place in fridge for an hour.

- Uncover and stir so the fish on top has a chance to be immersed in lemon/lime juices.

- Re-cover and place back in fridge for a few hours – two or three will give all the flavors a chance to blend.

- It’s finished when all the fish has changed from pinkish (raw color) to white. The acid in the lemon and lime juices cooks the fish without needing heat (win!).

- Drain off excess liquid and serve.

Serve with sliced avocado and tortilla chips.

Feeds 4-8

 

Still water hides deep passion.

Lulu was sent to spy on the competition while pretending to be a guest so she could find out the secret of their success. Her search turns up Hotsuma, a man bound to water so he can use his power to bring good luck to those who imprisoned him.

Working to set him free ignites a passion in Lulu only Hotsuma can quench, but they can’t afford to let sex, no matter how good, distract them. Hotsuma’s captors aren’t about to let Lulu leave with their property and they are willing to use deadly force to stop her. More than luck is needed if Lulu and Hotsuma want their new love to survive.

~ ~ ~

http://zenobiarenquist.com

In my younger years I didn't enjoy most store bought sweets and early on became the dessert queen in our family. This meant that I learned to make things that I didn't actually like the taste of, but the rest of the family did. One of the simplest recipes -- takes more time than effort -- is a huge hit with the family. I take it when I need a quickly made, high impact dessert.

~ ~ ~

One package Oreos

One package of Vanilla Instant Pudding

And milk or water (this depends on the Pudding package instructions which you will be following)

-Open the package of Oreos. Take three rows of cookies and put them into a plastic bag.  (Here's the fun part). Use a rolling pin -- or I've even done it with a hammer -- and crush the cookies to crumbles. It's entirely up to you how fine you want it, but I tend to pound them until they are like the size of feta cheese crumbles.

-Press these into a pie pan. Because of the cream filling this will stick to the edges more than you'd think and you'll have enough to go around though you won't think you will

-Mix the vanilla pudding per the instructions on the package. Pour into the Oreo crust.

-Take the last row of Oreos, put them in the bag and crush them up. I tend to leave these in bigger chunks.  Pour these on top of the pudding.

-Refrigerate. My aunt, who I got the recipe from, generally refrigerates per the pudding packaging instructions, but I like to hedge my bets and tend to chill it for at least 2 hours.

-EAT

Daniel Rich and Kaitlyn Dow have been friends for fifteen years, and playing an increasingly outlandish game of Truth or Dare for nearly as long. In love with her friend for longer than she’d like to admit, Kaitlyn prefers to hide in the safety of truths she can guide away from embarrassing secrets. While ladies’ man Daniel can’t help but push Kaitlyn’s boundaries with bolder, sexier dares every chance he gets in hopes that he can finally get his friend to notice how he feels.

With her bed-and-breakfast overbooked, the two are forced to spend the night together. Under the twinkle of Christmas lights and the temptation of mistletoe, Daniel is ready to move their relationship to the next level. Kaitlyn suspects he’s still playing a game, and resigns herself to a one-night stand. But she’ll soon learn that Daniel is willing to risk any dare to get Kaitlyn to see the truth—that they belong together.

~ ~ ~

www.sashadevlin.com

http://www.facebook.com/sashadevlin

On Passover last year, my family was in charge of bringing the brisket. Since I notoriously can’t cook (When I moved from our house in New York, my neighbor told me she’d miss seeing me every night, opening the front door to fan the smoke out of the kitchen!) my husband insisted on making a “back up brisket.” I made this one, and he made another one in the oven.

Everyone loved and gave the highest compliment: “Shoshanna, we never in a million years would have guessed you made this brisket all by yourself.” LOL *Hangs head*

~ ~ ~

Easy Crock Pot Brisket:

Ingredients:

A big package of brisket (it’s a fatty cut of beef)

A jar of Garlic Onion Tomato sauce

Directions:

Slather the brisket in tomato sauce and put it in the CrockPot. Pour the entire jar in there on top, too.

Cook for 10 hours on low.

That’s it!

Ellie's been pushed back in time by her vengeful ex-lover. Now a tribe of frighteningly large, muscular, and very sexy cavemen are holding her captive. And they *all* want a turn.

Warning: This 45 page short novella contains dubious consent, forced seduction, the threat of real violence, some m/m action, and a four-cavemen-against-one-modern-woman gangbang--not rape. This is not a romance, it's erotica. Just to be clear...happy reading.

~ ~ ~

Sexily *Evers* After… www.ShoshannaEvers.com

Twitter: https://twitter.com/ShoshannaEvers

Facebook: http://www.facebook.com/shoshanna.evers

In Fueling Her Fire, Kip makes her grandmother's chili and shares it with her ex-lover, Dillon, on Christmas Eve when they're trapped together, snowed-in at her family's cabin in the woods. I'm sharing Kip's grandmother's recipe here, but with some alterations to make it SUPER fast and convenient for busy ladies with a TBR pile that's out of control.

~ ~ ~

First off, make your own chili seasoning. This part can be skipped, but it's so easy and makes a big batch that can last you through multiple recipes--so why not?

KIP'S GRANDMA'S CHILI SEASONING

4 tablespoons chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano
2 teaspoons paprika
2 tablespoons ground cumin
1 1/2 tablespoons sea salt
4 teaspoons black pepper

Mix all the ingredients and keep in a sealed container for whenever you need it! The general serving size is 1 1/2 tablespoons of this seasoning per pound of meat in the recipe.

EIGHT-MINUTE CHILI or, "Just a quickie", in the culinary sense.

I timed myself and it took me only eight minutes to "make" this dinner, and that included taking the pictures! I tried to limit the ingredients to "nothing too special" so that hopefully, when you have ground beef in your fridge, you're never more than eight minutes from a good, home-cooked meal. Well, technically it's 8 minutes and 3-4 hours... :)

1 pound ground beef (preferably a lower fat type)
1 can diced tomatoes, 28 oz
1 can kidney beans, 15 oz
1 can tomato paste, 6 oz
2 shakes of hot sauce
1 1/2 tablespoons of your homemade chili seasoning or one packet of chili seasoning from the store

 

Open your cans (tomatoes, beans, tomato paste). Dump them into the slow-cooker. If you have time, you can drain the beans, if you don't, then don't worry about it--the chili will be great either way. Add the hot sauce and chili seasoning and stir mixture up well.

Now, here's the trick. I love meat in my chili, but browning ground beef always takes a while and adds significantly to the cleanup, so I wanted to figure out how to cook the ground beef in the slow-cooker. There's no good method to do it, but I may have found a solution. Meatballs are often cooked in a slow-cooker, so I'll just make the meat for my chili in a similar way.

Grab your pound container of ground beef and a small cookie scoop (you can use an ice cream scoop, but if you do, be sure to use a longer cooking time for bigger meatballs). Scoop meatballs right out of the meat package, layering over the chili mixture like a top layer. These don't need to be perfect, but don't attempt to mix them up into the other ingredients, because at this point they'll just squish around. Don't crush the balls, ladies!

 

 

Put the lid on the slow-cooker and cook for 3-4 hours on high. You can stir the meatballs down into the mixture after it's cooked for an hour, then replace the lid to keep cooking for the remaining time.

When complete, break up the meat balls that stick together and spoon the chili into serving bowls. Top with your favorite condiments. As you eat the chili, break up the meatballs into pieces. The meat isn't meant to be eaten as meatballs, but rather ground beef (if you had browned it at the beginning of the recipe instead....).

Finally, go treat yourself to a sexy lumberjack who knows how to please his woman--Fueling Her Fire!

Kip, a former small-town geek, is now all grown up and living in Chicago as a successful lawyer. She may have moved on from that small town, but she’s never really gotten over Dylan, the handsome and popular football player who took her virginity and then broke her heart and humiliated her eight years ago.

Kip makes a last-minute decision to return to Dalton Run, her small West Virginia hometown, and spend Christmas alone in her grandmother’s mountain cabin, packing only wine, comfort food and her hot-pink vibrator. Her plan is to hole-up in the woods, reassess her love life and rediscover her sensuality...alone.

But a last-minute firewood delivery brings her face-to-face again with Dylan, whom she’d cut out of her life eight years earlier, and they end up snowed in together on Christmas Eve. Neither can deny the passion that still smolders between them, but can they overcome the past and let the flames ignite?

~ ~ ~

www.pipertrace.com

Frog Eyed Salad (Frog's Eye or Frog Eyes Salad depending on region I guess) is a taste of summer that's especially good in the middle of the Holiday season. I always tell the kids that Acini de Pepe is Italian for "Eyes of Frog". To have a little bit of fun with this post though, I'm going to rename Frog's Eye Salad. Let's call it Oral Climax, and here's what you'll need for your own experience:

1/2 package of Acini de Pepe macaroni

One container (6 oz) vanilla yogurt

One can (5 oz) sweetened condensed milk

1/2 bag of miniature marshmallows

Two large cans of chunked pineapple

One large can of mandarin oranges

One large can of fruit salad (heavy cherries for color)

Optional – Flaked coconut to taste

Turn up the heat. Get the water nice and hot. Slowly, gently, coax it to a rolling boil. Just as it's about to blow, introduce a steady string of the tiny beads. Allow the moisture so soak into the balls until they're tender and heavy with flavor. This takes about ten minutes. Slowly cool down and gather your energy for round two.

Inside one soft but firm cylinder is an abundance of creamy vanilla goodness. Some prefer to go after the prize with zeal, and others gently warm the sides of the container with their hands so the contents slide out in more of a sigh. Add the sticky milk—as it dribbles steadily into the container—and mix well. With care, allow the contents of the marshmallow bag to tumble into a large bowl to soak into the creamy treat. Using a spoon (or your fingers, if you don't mind getting sticky with the milky mixture) massage the cream onto the sweet marshmallows. Feel free to lick your fingers one at a time, sucking all that white creaminess with a moan.

The sweet and tangy flavors are sealed inside the hard round tubes. It's up to you if you'd like to release them manually or with an electric device. Either way, take care not to allow teeth to damage the tender rim. When the delicious flavors inside are drained, you'll feel a sense of relief.

Mark all those juicy flavors with the creamy milky deliciousness, and you've come to the climax. By now you're most likely ready to relax overnight as your Ambrosia matures in the refrigerator.

And for a much abbreviated and more PG version: Soooo Easy Frog Eyed Salad

Cook the Acini de Pepe (8-10 min) Drain and cool.

Mix the yogurt, sweetened condensed milk and marshmallows in a large bowl. Add the drained fruit, then add the Acini de Pepe. It's ready to eat immediately, but it tastes better after overnight refrigeration when the marshmallows soak up the moisture and expand.

Carter Hope would do just about anything for his best friend. When Mario gets the bright idea to buy a POS house together to flip, Carter swears he’s out of his mind.

Unfortunately, Mario Gutierrez is hard to resist. After one weird conversation at a bar, and one meaningful look across their empty beer bottles, Carter isn’t sure he’s not the one flipping for his friend.

They’re both tops, so to make this work, one will have to give in and roll over. Carter will have to come to terms with his past before he can look to a future with his best friend.

~ ~ ~

Website http://oliviabrynn.com

Twitter http://twitter.com/oliviabrynn

Facebook http://facebook.com/oliviabrynnauthor

This rich, decadent recipe has been in my family for years, and to tell the truth, nobody remembers where it came from. Because it’s so rich, we only make it for special occasions. It’s definitely a crowd pleaser and a family favorite.

~ ~ ~

HOLIDAY SPINACH/ARTICHOKE CASSEROLE

(This recipe can be doubled easily, made ahead and frozen.)

2 – 10oz. boxes of chopped spinach. (I get the steam in the bag kind, cut a small corner off, and squeeze the fluid out, which saves a lot of mess and time.)

3/4 cup grated parmesan cheese.

1/2 cup chopped onion

1 stick of real butter (can be reduced to 1/2 stick)

1 pint of sour cream

1 large can of artichoke hearts, quartered

10 slices of bacon, fried crisp and crumbled.

Steam the spinach, cool to room temp., cut a small corner off and squeeze as much liquid out as you possible can. Sauté onion in the butter. Mix all ingredients together well. Make sure to break up clumps of spinach. Put in baking dish, sprinkle the top with more parmesan and bake in 350°F oven until bubbly all the way through. (About 35 minutes)

Noah Langford narrowly survived the roadside bombing in Iraq that killed five of his men and took his leg, leaving him haunted by flashbacks and riddled with guilt. When his stepbrother Matt dies in a car accident, the loss feels like the final blow to Noah’s shattered soul. But then he learns about the girlfriend and baby Matt abandoned years earlier, and suddenly Noah has a new mission…

Ceejay Lovejoy was nineteen and pregnant when her boyfriend walked out, disappearing from her life just like her parents did. Since that day, Ceejay has devoted herself to giving her daughter a better life, avoiding any man who could threaten that security—until the day Noah Langford shows up on her doorstep. His gentle spirit has an unexpected effect on Ceejay’s guarded heart, tempting her to take one last chance on love. But when a painful secret comes to light, it threatens to break the fragile bond growing between them…and to destroy a love powerful enough to heal them both.

~ ~ ~

www.barbaralongley.com

If you are reading this post right now, I am currently stuffed full with pierogies! That’s our family staple at Thanksgiving, and sometimes Christmas too. We love them SO FREAKING MUCH.

~~~

As per our usual, this recipe makes about 50 large-ish dumplings, enough to feed a family of 6 plus a few leftovers.

Ingredients

· 4 sixteen ounce cottage cheese

· 3 egg yolks

· 1 small onion

· 4 cups flour

· Salt & pepper

· Warm water

Directions

1. Chop the onion and sauté until golden.

2. Drain the cottage cheese (can let sit in colander/bowl overnight)

3. To make the filling, combine the cottage cheese, egg yolks, onions, and salt and pepper.

4. To make the dough, stir together the flour, pinch of salt, and baking powder. Then add the water, a little at a time until you’ve got the right consistency for dough. Turn onto a floured surface and knead until soft.

5. Roll out the dough, as thin as you can—but it can’t break. Then cut circles in the dough. Pro-tip: We use the lid of a sour cream container. Since they’re a required condiment for pierogies, we are sure to have them on hand!

6. Bring a large pot of water to boil. Using tongs or a strained spoon, drop the pierogies in. You can cook for 6 minutes or wait for them to float, then take them out. We add a little butter right after, which makes it taste better and keeps them from sticking together as they are served.

7. Serve soon after with sour cream, salt and butter to flavor.

You may not have any leftovers, but if you do, these work great! Simply put them in a gallon-sized Ziploc bag with some extra Pam spray inside so they don’t stick. You can store them in the fridge or even the freezer if it will be a long time. When you take them out, heat them in the microwave. Then you can put them on a pan with some butter and it tastes divine.

Gee, can you tell I’m a fan?

Allie prowls the club for a man who will use her hard and then ditch her. Hey, it’s not rape if she wants it. Instead she finds Colin, who looks tough but treats her tenderly, despite her protests.

He tempts her, but kindness and a few mindblowing orgasms aren’t enough to put her back together again. Allie has no hope for a real relationship. Two years ago her best friend betrayed her in the worst possible way – she’d be stupid to trust a man again. Besides, she has her daughter to think of, the only good thing to have come from that dark night.

But when her rapist returns, threatening her sanity and custody of her daughter, Allie turns to Colin. Under his protection and patient touch, Allie begins to heal and learns to hope. Colin’s no saint, though, and his criminal past draws danger of its own. Allie must fight to protect her child and the man she loves, hoping her newfound power will be enough to save them all.

~ ~ ~

http://www.authoramberlin.com

Over the summer, I posted on Twitter that I was making a cake for my family and the reaction to the images I posted was tremendous. So, I thought I’d share the recipe for Chocolate Café Au Lait Cake. Warning, I’m a Southern girl, so there’s nothing “lite” about this recipe.

~ ~ ~

Chocolate Café Au Lait Cake

Prep time: 20 minutes

Cook time: 30 to 37 minutes

Serves: 12

1 stick (4 ounces) margarine

1 1/2 cups graham cracker crumbs

1 cup (6 ounces) semisweet chocolate chips

1/2 cup chopped walnuts

1 package devil’s food or chocolate fudge cake mix

1 1/2 cups heavy cream

1 1/2 tablespoons instant coffee powder

1/3 cup sifted powdered sugar

Melt margarine in a 1 quart glass bowl in the microwave oven on HIGH 1 minute. Stir in graham cracker crumbs and let cool. When cooled, stir in chocolate chips and walnuts, set aside.

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Prep cake mix according to package directions then turn batter into prepared pans. Sprinkle graham cracker crumb/chocolate chip/walnut mixture over cake batter, dividing evenly between the pans. Using your fingertips, lightly press the mixture into the batter (crumb mixture should not sink all the way into the batter).

Bake cake as package directs, or until a cake tester inserted in the center comes out clean. Remove cakes from the oven and cool completely before unmolding. Keep layers crumb side up.

In a medium bowl, beat cream, coffee powder and powdered sugar on high until stiff. Place one cooled cake layer, crumb side up on a serving plate. Spread three-quarters of the whipped cream mixture over the cake. Top with remaining cake layer, crumb side up then frost sides of the cake with the remaining whipped cream. Do not frost top of cake. Refrigerate until serving time.

It isn’t a birthday celebration without a little pain to chase the pleasure—at least according to Dalton and Cade, the two men who stole Erin’s heart. Relationships are complicated and Erin has been retreating—both emotionally and physically—from her lovers. Pushed away for reasons they don’t understand and determined to overcome her resistance, the men devise a wicked plan. They’ll use two very special gifts and one captivating night to reclaim her submission. They don’t count on Erin’s trip to subspace exposing a heartwrenching confession…one that threatens to rip the triad apart forever.

Warning: Contains a well-trained, dirty-talking submissive who succumbs to the commands of her Master, custom nipple clamps, tongue wagging oral sex, a well-deserved punishment with a butt plug, men who share more than a few heart-racing kisses and a custom-made-work-of-art sex chair that shows this M/M/F triad just how powerful their passion for one another is. And that’s just chapter one.

~ ~ ~

www.sarabrookes.com

Leave it to me to be on a health-kick lately! The truth is though, I have a real sweet tooth and dessert is my favorite, so I’ve recently begun working on less guilt-inducing, but delicious and satisfying end-of-meal treats. One I’ve found and is a perfect lead in to my sizzling read about two top chefs competing on a reality show and happens to be a tasty dessert to boot! The best part--it’s all done in a slow-cooker!

~ ~ ~

Poached Pears with Raspberry Sauce

4 cups cran-raspberry juice cocktail

2 cups white grape juice (make it a fruity white wine if only serving grown-ups)

1/4 cup sugar

2 cinnamon sticks, halved

4 to 5 firm Bosc or Anjou pears (peel, core, and remove the seeds)

1 package (10 ounces) frozen raspberries (in syrup, if you’d like a little more sweetness and thawed)

Fresh berries for edible garnish

Combine juice, wine, sugar, and halves of cinnamon sticks in slow cooker. Submerge pears in mix. Cover and cook on low 3 1/2 to 4 hours, until pears are tender. Remove and discard cinnamon sticks.

Mash raspberries until smooth (or use a food processor or blender for an easier route); strain the seeds. Spoon raspberry sauce onto serving plates; place pear on top of sauce. Dress with fresh berries.

Months after he stole her affections—then her executive chef position—Shyann and Luke meet again under sizzling circumstances, competing head-to-head on a televised cooking show called Kitchen Twist. Each arrives with a motive: Luke intends to win back Shyann’s heart, even as she wants closure on the not-so-tasty heartbreak he once served up.

Luke knows culinary masterpieces require a delicate touch, but that knowledge is tossed out with the leftovers as he works to show Shyann he’s not such a bad guy. Now he pushes his skills to the limit to win the competition and satisfy a bet.

Can two top chefs resist each other as they move out of the pan and into the fire?

~ ~ ~

http://www.cheriemarks.blogspot.com

Red velvet brownies are easy to make and totally sinful.

~ ~ ~

Red Velvet Brownies
Recipe courtesy of Food Network Magazine

Preheat oven to 350 degrees. Coat a 9×13 pan with cooking spray.

Whisk 1 cup of flour, 3 tablespoons cocoa powder, and 1/2 teaspoon each salt and baking powder in a bowl. Bring 1 1/2 cups dark brown sugar, 1 stick of butter and 2/3 cup water to a simmer in a saucepan. Off the heat, whisk in 2 ounces chopped unsweetened chocolate; cool slightly. Whisk in 3 eggs, one at a time (make sure your chocolate mixture is cool enough that it doesn’t scramble your eggs), 1 1/2 teaspoons vanilla and 2 teaspoons of red food coloring. Stir in the flour mixture. Spread in pan; bake for 20-25 minutes, then cool. Top with cream cheese frosting.

Cream Cheese Frosting:
Beat 8 ounces of cream cheese, softened, 1/2 stick of butter, softened, 1 1/2 cups confectioners’ sugar and 1 teaspoon of vanilla until smooth.

After saving her love, Princess Elyne returns to the Otherworld by order of her mother. But it’s not the homecoming she expects. Furious Elyne has meddled with humans, the queen imprisons her and strips away her magic. The only way Elyne can get it back is to perform one selfless act.

When Queen Maeve sends Derron to find the Guardian of the Sword of Light, he can’t leave without releasing Elyne. After all, she altered time to save his life. But freeing the princess comes with a steep price—he must take her with him on this dangerous quest. And the two must deal with feelings of past hurt and the love growing between them.

Their search becomes more than a pursuit for the missing Guardian as Lord Kieran rises to dominate the Unseelie court. He will stop at nothing to gain control of both the Otherworld and the human realm. Even with the help of Elves, dragons and their human friends, the odds are stacked against Derron and Elyne.

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http://www.michellemiles.net

Hi, Romance Cooks! As a foodie romance author, I couldn't have invented a better place to hang out. I hope you enjoy this recipe from my newest release and the chef at the Misbegotten Gaines Ranch in Freewill, Wyoming: Vengeful Gaines.

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Kyle’s Caramel Apple Sauce

10 medium apples
4 T. butter
2 T. grape seed oil
1 c. apple cider
½ c. lemon juice
½ c. white sugar
½ c. brown sugar
4 T. cinnamon
1½ t. salt
1 c. heavy cream

Peel the apples and cut into slices. I don’t like to cube them, because if I set aside to use for pie filling, I want big chunks of apple. You can always mash it down later. But I really do like the bigger chunks of apple. Just make sure, however you cut them, that they’re all the same size. Squeeze the lemon over them as you peel, just to keep the oxidation away.

In a warmed skillet (medium-high heat), put the butter and oil in just to let the heat element get ready, then add the apples with the lemon juice (and add the rest of the lemon juice if you didn’t use the full ½ cup for oxidizing the apples.

Cook the apples for about five minutes in the cider and juice, then add the sugars, cinnamon, and salt. Cover and simmer for another twenty minutes (if cubed) or twenty-five minutes (if sliced). Test the apples to make sure they’re spiced and sugared the way you like them. Add the cream and stir in well, then let simmer for another two minutes.

Makes a great sauce over ice cream, or a pie filling, or just a great treat. Don’t omit the salt—that’s a temptation in dessert-type items—but salt and lemon really enhance the taste. Hope you enjoy.

Mattie Gaines has so much to be thankful for—three beautiful children who are well on their way to making great love matches, a successful family business that keeps her challenged every day. But a part of her will never forget her first love, and she longs for her own romance du jour.

Wanting a new start, Will Jordan returns to Freewill and wonders whatever happened to that firecracker Mattie Gaines. When he spies her at the annual Thanksgiving cook-off, old feelings roar through him. Will can’t forget Mattie’s kisses, so long ago, and he wants to make her remember, too—even if it costs them both more than they bargained.

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http://camrynrhys.com

This is a no-cook recipe because the alien Glin in my Stellarnet Series never use fire. They are hunter gatherers who eat raw fish, seeds, fruits, roots, insects and occasionally raw meat.
To find the ingredients, visit your favorite farmer's market or produce section and select one fruit of each color. Some fruits such as grapes, cherries, plums and apples come in a variety of colors.

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Red – watermelon, raspberries, pomegranate, strawberries
Orange – oranges (of course!), peaches, tangerines, apricots, cantaloupe, grated carrot
Yellow – banana, starfruit (aka “carambola,” sometimes green), mango
Green – kiwi, honeydew
Blue – blueberries
Purple – grapes, blackberries

At home, wash, dry, peel and/or cut up the fruit. Mix together in one giant bowl.

How to easily cut a mango: http://www.youtube.com/watch?v=lvLdPjpELyU
How to easily remove pomegranate seeds: http://www.youtube.com/watch?v=wFUMLxL6IO4
Keep it healthy – no need for sugar, ice cream or whipped topping. Tastes great without it, and full of fiber, vitamins and antioxidants. Enjoy!
My family also loves rainbow salad (tomatoes, yellow peppers, carrots, lettuce, bleu cheese dressing and cabbage or red leaf lettuce) or rainbow soup, with boiled veggies of all colors.
Her alien lovers call her J’ni, the sacred flower of their world. The Glin call her Truth Teller, one of the magical human travelers from beyond the sky ocean. But humanity calls her Genevieve O’Riordan, interstellar blogger, Net celebrity — and sometimes “unnatural whore.”
When J’ni brings her husband Belloc and her soulmate — rebel gunrunner turned ambassador — Duin from Asteria Colony, the two are the first aliens to set foot on Earth. But they might be the last. While they work to ally their planet with the United Nations, join the Stellarnet and restore the water stolen by Tikati invaders, dangerous secrets threaten to spark a new war and tear their relationship apart.

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www.StellarnetSeries.com
www.JLHilton.com

When my husband was still on active duty, we’d have his Airmen over for a hugely fun and laughter-filled Thanksgiving Day that began with touch football and ended with many early-afternoon naps and a lot of take-home plates. Since I’m not overly fond of candied yams or marshmallowed sweet potatoes, I “borrowed” this recipe from Emeril, then changed it to make it my own. I hope you enjoy it as much as we did, year after year.

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Orange-Bourbon Mashed Sweet Potatoes

4 large sweet potatoes

1/2 stick butter

1/4 cup light brown sugar

2 large eggs

1/3 cup fresh orange juice

1/4 cup heavy cream

1/4 cup bourbon

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

· Preheat the oven to 350 degrees F.

· Bake potatoes in microwave 12-15 minutes, or until fork tender.

· While still somewhat hot, peel the potatoes and place in a large bowl. Discard the skins and any tough, stringy fibers. Add the butter, and with an electric mixer, beat out the lumps. Add the sugar, eggs, orange juice, heavy cream, and brandy, and mix until smooth. Add the cinnamon, nutmeg, and salt, and mix well. Re-season, to taste.

· Spoon the sweet potato mixture into casserole dish. Bake until puffed and slightly golden, about 20 minutes.

When all eyes are on you, there’s nowhere to run…except TOWARD the truth.

Crime-scene photographer Sara Covington hides behind her camera from the otherworldly ability that’s caused her nothing but grief her whole life. Yet denial doesn’t protect her when she runs across a serial killer with an aural signature she’s never encountered.

Suddenly she’s without a job and with nowhere to turn…except to an enigmatic, sexy-as-hell detective with a disquieting talent for seeing right through her defenses.

Brian Roney’s fascination with Sara compels him to bring her in on the case that ultimately gets her fired. Even though he senses her mutual attraction, something holds her back from stepping into his arms. He’s as determined to find out why she’s pushing him away as he is to keep her safe.

When the killer strikes again, Sara realizes the only way to stop the madman is come clean about her painful past—and embrace the gift she has so long denied. Before the grisly trail of bodies leads right to her doorstep.

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Website

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TL Schaefer’s Amazon Page | Keira Ramsay’s Amazon Page

Yes, I'm one of those annoying people who adore Christmas and everything that comes with it. I start my shopping in February so I don't get overwhelmed in December, I make a bajillion cookies to give away, and I make sure there's always carols playing whether I'm in my car or at home. Then, there's the cooking. This cake tastes like Christmas to me.

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CRANBERRY SAUCE CAKE

For Cake

3 cups all-purpose flour
1 1/2 cups sugar
16 oz can whole berry cranberry sauce
1 cup mayonnaise (regular only, fat-free and reduced-fat don't work for this recipe)
1/3 cup orange juice
1 tbsp grated orange peel
1 tsp baking soda
1 tsp salt
1 tsp orange extract
1 cup chopped walnuts

For Icing
1 cup confectioners sugar
1 to 2 tbsp orange juice

Directions
1. Preheat oven to 350F.
2. Combine flour, sugar, salt, and soda.
3. Add cranberry sauce, mayonnaise, orange juice, orange peel, and orange extract. Mix until thoroughly combined.
4. Fold in walnuts.
5. Spray bundt pan with nonstick cooking spray. Pour batter into pan.
6. Bake for 50-60 minutes or until cake tests done with toothpick test.
7. Cool 10 minutes in pan before removing to a wire rack (or plate).
8. Combine icing ingredients to a slightly runny consistency.
9. Drizzle over a warm cake.
NOTES: Depending on the size of the slice, this can yield anywhere from 12-20 servings. I seem to get around 16. It's best when it's slightly warm.

For eight months, Dr. Mark Vance has been visiting Sheehan's Nursery to buy flowers for his mother's grave, and every week, Hal Sheehan slips an extra lily into the bunch. Mark would love nothing more than to get to know the gentle giant better, but in 1954 Baltimore, a man just doesn't ask another man out. His fears are compounded when a visit the day before Valentine's casts doubts on Hal's intentions. Maybe he really was meant to live a life of secrets. Or maybe he just needs the holiday to discover the best secret of them all.

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http://www.viviendean.com/

Thanksgiving is fast approaching (it’s already passed for us Canucks!), and it’s my favourite time of year. The pies the turkey, and most importantly, the stuffing!! Growing up I’d spend hours helping my mom preparing for the friends and family to come over and eat until we couldn’t move. Everything in my house was (and is!) made from scratch, and I’m always surprised at the number of people who don’t know how to make some of the basics. So here’s my favourite stuffing and cranberry sauce recipe.

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Cranberry Apple Stuffing

Turkey Giblets

1 Large Onion

2 loaves of slightly stale bread (I usually leave the twist tie off for a day or two)

¼ cup of cranberries

5-8 peeled and sliced apples (depends on size)

2 -3 cups of chicken (or Vegetable) stock

1-2tsp of Summer Savory

Dice Turkey Giblets and Onion, fry in a large pan or Wok over medium heat until giblets are brown and onion is clear. Add in cubed bread and stir until Onion is evenly distributed.

Add apples and cranberries to mix,

Slowly pour over chicken stock. Stir slowly until apples soften, remove from stove top and allow to cool before stuffing Turkey. Can also be baked in pan along side.

To make vegetarian, eliminate Giblets, and use vegetable stock.

*~*

Cranberry Sauce

1 bag of cranberries

1 cup of sugar

1 cup of water

Boil water in a medium sized pot, add sugar.

Once boiling, add cranberries and cover. Will “pop” like popcorn. Remove from heat and allow to cool.

Ash Cooper and Jason McCarty know they need to do one thing, and one thing alone stay alive. An IED attack destroyed their convoy and left them both injured in the high desert of Afghanistan and running from insurgents. They take refuge with a group of Afghan civilians, their only hope of rescue is two satellite phones that might be damaged beyond repair. Ash and Jason join forces with a British army nurse to survive the harsh living conditions. As days to turn to weeks they think of home, the husbands they left behind, and the lives they want to return to. But with food rations running short, the elders angry at them and the hope of rescue lost, Ash and Jason start to give up, and in the end turn to each other in their struggle for survival.

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http://angelastone.ca

http://twitter.com/angelasstone

http://facebook.com/angelastone.writer

The smell of food cooking all afternoon is soothing. Call me crazy, but it does! This recipe has the benefit of not only smelling great all afternoon, it's also something the whole family will enjoy – in one simple dish!

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Ingredients:

½ cup butter or margarine
2 cups milk
Family sized can of chicken broth
4-5 boneless, skinless chicken breasts, cooked and chopped up (I usually make this dish after baking chicken for another night, cuts the prep time. If you're cooking from scratch, bake the chicken for 30 minutes until done and then chop)
1 can Ro-Tel Tomatoes (Mild, Medium, HOT, your choice), drained
8 oz Velveeta cheese cubed or shredded
4-5 oz Mexican blend or Colby-Jack cheese, shredded
1 tsp. cumin
2 tsp. chili powder (3-4 tsp if you like really spicy)
Salt/Pepper – to taste
5-6 tortillas, cut into 2" strips

Preparation:

Spray the crockpot sides with cooking spray and turn it on low if you have all day, if you only have a couple of hours, medium or high). Toss all the ingredients except the Colby-Jack cheese and tortilla strips in and close the lid. Stir every half hour. About 15 minutes before dinner time, deep-fry the tortilla strips until they are a golden brown; each batch of the strips should take only 15 seconds or so, but they burn easily so small batches are better than tossing them all into the deep-fryer. If you don't have a deep fryer, use a large frying pan. Cover the bottom of the pan in canola oil, heat and fry. Again, only about 15 seconds. Drain the strips so they aren't greasy.

Serve:

Spoon a ladle of soup into a bowl, add a handful of the shredded cheese and then another ladle of soup. Place several tortilla strips on top (this is to your taste, add a lot or a little, your choice). Serve.

**Note: I like my tortilla strips to get a little soggy, so I put the tortilla strips in the middle with the shredded cheese. My husband likes his strips crisp so he leaves them on top. Your choice.

Esmerelda Quinn has been looking for a place to belong since her parents were killed in a car crash when she was young. The closest thing to home has always been Aunt Constance's villa in Puerto Vallarta, so after a string of dead-end hotellier jobs, she's coming home to run the villa.

Santiago Cruz has called the villa home for as long as he can remember. In between surfing events, Constance has always had a room for him. Color him surprised when Constance decides to retire - and leaves a joint interest in the villa to both Santiago and Esme.

Esme isn't thrilled to share ownership of the villa with the the youngest Cruz brother - especially when she learns Santiago's brother has been after the villa for years. But Santiago has grown up while she's been away at school and soon she finds herself falling for the rich boy down the hall.

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Website: http://www.kristinaknightauthor.com

This recipe is a mainstay of the fall for my family (even the most finicky will slurp it) and, when I actually drag out the good tureen, the soup is a centerpiece of our Thanksgiving table, orange and golden and autumnal, beautiful soup.
(The hardest part of this is peeling the hard shell of the squash. So if you see it already chunked up for you in the produce section, go for it. I won’t tell.)

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1 butternut squash, peeled and chunked
1 onion, peeled and chunked (sensing the pattern here?)
2 apples, peeled, cored and chunked
6 cups of chicken broth
3 cups of water (you can adjust the liquid up and down for texture and taste)
1 piece of white bread (no crust)
(You can use a potato, peeled and chunked instead of the bread – it’s the starch that counts)
Pinch of crumbled rosemary
Or, you can use a potato, peeled and chunked
Heavy cream (You be the judge – I sometimes make this without the cream, and don’t process the veggies quite so much. It’s a whole different texture. A whole different soup. The cream makes it all smooth and velvety, more elegant and decadent, less rustic.)
Throw it all in a pot (except the cream) and simmer until the squash is tender. Then put it through the processor or a blender. You will probably have to do that in batches. Return to the soup pot. Add cream to pot just before serving. (You can add another little sprig of rosemary for garnish. But you don’t have to.)
In mystic Sleepy Hollow, succubus Lily Night put her prom date, Campbell Jones, into a coma after a night of wild, unbridled sex. She has steered clear of mortals ever since, afraid of damaging them or worse, not to mention the inconvenience of knocking out the power every time they have sex.
Successful architect Campbell Jones has lived with strange powers and a sexy secret since that prom night. He’s buried himself in work to forget the woman who’d dumped him at the ER then vanished from his life without a trace.
Neither Lily nor Campbell have forgotten that night or the love they’d shared. Will a 1Night Stand help them bury their past?

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Website
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Facebook Author Page | Amazon Page

I like to think I’m good at different things, but alas, cooking is not one of them. The following recipe is one I got from a former coworker and it’s perfect for me because it’s easy and perfect for an appetizer or snack. And with the veggies, you can even pretend it’s good for you—score!

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VEGGIE BITES

2 (8 oz.) containers cream cheese

2 lg. cans crescent rolls

Broccoli flowerettes, diced finely

Any other veggies to taste: red or green peppers, olives, carrots, whatever you’d like!

1 cup. shredded cheese (optional – I usually make them without cheese)

Chop broccoli and other veggies, mix and place in refrigerator. Take out cream cheese to let soften. Cut each crescent triangle into 3 small pieces. Bake 7 or 8 minutes or until lightly browned (follow package directions.) Let cool. Peel off top layer if too flaky to ease in spreading cream cheese. Spread cream cheese over each piece, then sprinkle veggie mixture over top of cream cheese. Add cheese on top if wanted. Serve immediately or cover with saran wrap or refrigerate.

Flower shop owner Alexa Conroy had it all before the recession hit and her customers fled to cheaper shopping grounds. Desperate to make ends meet, she sells her dream home and moves into the rundown apartments above her shop. When she spots six feet of sexy distraction—complete with muscles, piercings, and tattoos—ripping up flooring, Alexa knows the karmic windfall she’s due just landed on her doorstep.

And the attraction’s definitely not one-sided.

Dillon James, reluctant heir to the corporation about to foreclose on Alexa’s shop, is not about to jeopardize their scorching chemistry by admitting he’s not the building’s handyman. But with only weeks until her business goes under and his identity is revealed, Dillon must find a way to convince Alexa cooperation isn’t a dirty word, help her save the shop from his brother’s greed, and persuade her that he’s not the enemy…or risk losing the only woman who’s seen the real him.

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www.cariquinn.com