Many years ago I attended a Christmas Party that had a cranberry dish that I loved. I asked the person for the recipe several times through the years but she would never share! I finally found it!

~ ~ ~

Cranberry Cloud

2 cups fresh cranberries

2 cups miniature marshmallows

¾ cup sugar

2 green apples

1 cup seedless green grapes

½ cup toasted chopped walnuts

1 cup heavy whipping cream

Put cranberries in food process and pulse until they are chopped in slices.

Add cranberries, marshmallows and sugar in large plastic container and shake until mixed.

Set aside for an hour in the fridge. The sugar will turn a delightful pinkish color.

Chop the apples, slice the green grapes and toast the walnuts in oven for ten minutes at 350 degrees.

Whip the heavy whipping cream until peaks form.

Add apples, grapes, walnuts to cranberries along with the whipped cream.

Fold with rubber spatula, then chill the mixture for at least an hour.

About every fifteen minutes, turn the container over and shake a bit to mix the flavors.

That’s it. Delicious, simple to make and men like it. Enjoy!

Adopted!

In the Deep South, one of the first questions asked when meeting someone new in a small town is, “Who’s your daddy?” The answer defines you as a person. Not knowing is disheartening.

Sara McLaughlin never knew she was adopted and is stunned to realize that if she wants to find out the questions burning in her brain as to the ‘why’ she was given up at birth, and who her father might be, she has to live in her birth mother’s apartment for the next six weeks.

Grant St. Romain, attorney, is supposed to be helping, but the hunky dimpled devil is making her mind think of other things.
Can she find the truth? Or will she break her heart trying to find out the answers in Boggy Bayou, where many secrets are hidden?

~ ~ ~

http://pepper.phillips.com

One of the things I loved best about visiting my grandmother’s farm in Arkansas was her cooking, and anything she made with muscadines was a special treat. If you’ve ever seen these grapelike berries, you know they’re a little tough on the outside. Homesteaders learned how to make the best of every part of the muscadine, letting nothing go to waste.

~ ~ ~

You will need:

• pastry for 2-crust 9-inch pie

• 2 quarts ripe muscadines

• lemon juice (about 1/2 lemon)

• 1/4 cup all-purpose flour

• 2 1/2 cups sugar

• 1 tablespoon butter, cut in small pieces

Line a pie plate with half of the rolled out pastry. Refrigerate the pie shell and remaining pastry until ready to fill pie.

Mash the muscadines. Separate hulls from pulp and set aside. Strain through a sieve to get juice. (You can use the pulp to make yummy muscadine jelly or discard along with the seed.) Cook the reserved hulls in juice until tender, adding a little water if needed.

Let cool, then add lemon juice, flour, and sugar. Put fruit mixture in the prepared bottom crust. Carefully arrange top crust over fruit, lattice style to allow steam to escape. Flute edge. Bake in a 400° oven for approximately 10 minutes, then reduce heat to 375° and bake 30 minutes longer.

She played right into his hands.

Possessing uncanny people-reading skills like her mama, Philadelphia “Dell” Samuels has spent thirteen years in her aunt’s rustic Ozarks home, telling fortunes over playing cards and trying to pass as white. But the treacherous Mississippi River childhood her mama dragged her away from finally catches up to her on a steamboat captained by her old friend Rory Campbell.

Known to his crew as the Devil’s Henchman, Rory is a gambler in need of a miracle. Following the cold trail of his boss’s wife and bastard daughter, Dell, Rory has only one goal in mind: saving his crew from the boss’s cruelty by ruining him. The only one who can defeat the Monster of the Mississippi is the man trained to take his place. Rory’s convinced he can lure his boss into a high-stakes game against a rival, and with Dell’s people-reading skills, the monster will lose everything.

Under Rory’s tutelage and protection, Dell agrees to the tortured captain’s plan. Passion and peril quickly bring them together as lovers. But when Rory’s plan goes awry, the lives of the innocent depend on Dell’s ability to read the situation correctly—and hopefully save them all.

~ ~ ~

www.sandrajonesromance.com

https://www.facebook.com/sandrajones.author

I hope you enjoy the cake. And since I don’t have a picture of the cake I’ve attached a picture of my butter tarts, which if you’d like the recipe let me know in the comments below. I’ll choose one and send the winner a copy of my erotic romance Hot Fusion.

~ ~ ~

Plum Cake

Preheat oven to 350. Prepare an 8-9 inch spring form pan.

· 1/2 C butter

· 3/4 C plus 1T sugar

· 2 eggs

· 1 T baking powder

· Pinch salt

· 5 to 6 large plums [or more if you want more fruity] cut in half and pitted. My dad uses prune plums in the recipe, but when I did it I just used black plums

· 1 T cinnamon

· icing sugar

 

• Cream together butter and sugar
• mix dry ingredients together
• add eggs and beat well
• stir in dry ingredients
• spoon batter into pan
• arrange plums skin side up on hand surface. If plums are really big you can always quarter them
• Sprinkle lightly with 1 T sugar and cinnamon

Bake for approximately 50 minutes or until done, toothpick comes out clean. Let sit for a minute in the pan before removing.

Enjoy!

After fleeing her hometown years ago, Kara Sinclair has returned to breathe life back into the bakery her deceased grandmother left behind. She has a history in this town—one that involves her one true love. A boy she’d thought she’d give her life to before circumstance got in the way. She needs to focus on her task, but one look at Maxwell Stone and all the old feelings return. And it isn’t long before she can think of nothing else but reigniting the passion they once shared.

Max never understood what drove Kara away all those years ago, and once she returns to their Canadian hometown, he’s hell bent on getting her back into his life…and his bed. But when he uncovers the reason she left him behind, he must decide if he can move on from the past and trust his heart with the only woman he’s ever loved.

~ ~ ~

You can find me at:

www.cristalryder.com

https://twitter.com/#!/CristalRyder

https://www.facebook.com/cristal.ryderauthor

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LUCK OF THE DRAW (Betting on Romance, Book #1) is my debut contemporary romance set in rural New Hampshire, and this pie tastes like summertime and love: fresh blueberries, whipped cream, and a hint of sweet happiness. The recipe makes two pies, because (trust me!) one of these is NEVER enough. Makes an excellent breakfast when eaten barefoot on a dock by a lake. Don’t ask me how I know. ;)

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Cheri’s ‘Taste of Summer’ Fresh Blueberry Pie

Crust (makes two pies):

2 c. all-purpose flour

1/2 t. salt

6 T. sugar

2/3 c. vegetable oil

3 T. milk

Combine dry ingredients and blend. Add remaining ingredients and stir until blended. Divide in half. Press into two 9” pie plates. Bake at 375 F for 10 minutes or until golden brown. Let cool.

Filling:

3 qts fresh blueberries (wild or cultivated)

Glaze:

2 c. fresh or frozen *wild* blueberries (find frozen wild blueberries at your supermarket)

1/4 t. salt

1/2 c. sugar

1/4 c. water

1 t. potato or corn starch

1/4 t. cinnamon

1 T. butter

1 T. lemon juice (fresh squeezed is best)

In medium saucepan combine glaze ingredients except for butter and lemon juice. Bring to a boil and boil for 5 minutes or until thickened and clear. Add butter and lemon juice. In large bowl, gently toss 3 quarts fresh blueberries with glaze mixture until well coated then divide filling between the 2 pie crusts. Let cool slightly.

Whipped Cream Topping:

1 qt. Heavy cream

1 pkt unflavored gelatin

Sugar and vanilla extract to taste

In glass measuring cup, combine packet of gelatin in 4 T. cold water. Let stand 5 minutes. Place glass measuring cup in small pot of simmering water, heat and stir mixture until dissolved. Set aside. In medium/large bowl, whip cream, sugar and 2-3 tsp. vanilla extract until mixture begins to thicken/soft peaks begin to form. Add melted gelatin all at once and continue whipping until stiff peaks form. Spread half of whipped topping over each pie (there may be a little extra, but the gelatin means it will not need re-whipping later.) Keep pies chilled until ready to serve. Enjoy!

If only life had a refresh button...

Kate Mitchell never planned to be a 31 year-old widowed single mom, but when her soon-to-be-EX husband up and dies, her dreams of finishing college and starting over are thrown in the air like a game of 52 pick-up. When she’s given a leave of absence from work and told to “quit or recommit,” Kate retreats to idyllic Sugar Falls, New Hampshire, to figure out whether she can discover her passion and pay the bills. Cue the fresh air, summer sunshine and one sexy local contractor.

Tall, dark, and handy…

Volunteer fireman and all-around hunky guy in a toolbelt, Jim Pearson has sworn off complicated women with messy baggage. They cling to his nice-guy stability and skills with a power saw just long enough to straighten out their lives and move on… but then he meets the cute single mom staying at Grams’ lake house for the summer.

While a sizzling attraction draws them together, Jim's distrust of complicated women and Kate's incredibly complicated life threaten to pull them apart.  But forces beyond their control¾match-making grandmothers, the lazy backdrop of summer, and their own reckoning with the past¾conspire to make them risk it all... and bet on love.

~ ~ ~

Website: www.cheriallan.com
Facebook: www.facebook.com/cheriallanauthor

Cobbler is an easy and delicious dessert made with fresh or frozen fruit, an old favorite Faint Heart’s Cara Carson includes on her menu. Once you’ve prepared your fruit, it’s a simple matter of “cobbling” together the crust and filling. Give it a few minutes to cool before dipping a big slab then add a scoop of your favorite ice cream on top. Yum!

~ ~ ~

Fruit Cobbler

Crust:

1 ½ cups flour

1 stick (½ cup) very cold salted butter

Note: The key to flaky crust is to prevent the butter from softening before baking.

1/8 teaspoon salt

3 ½ tablespoons ice water

~In food processor, blend flour and salt. (If you don’t have a food processor, use a pastry cutter or two butter knives to blend butter into flour.)

~Cut cold butter into ½ inch chunks and add to processor. Pulse a few times until butter is incorporated but there are still pea-sized chunks.

~Add water and pulse until mixture comes together in rough ball. Add a bit more water if needed.

~Working quickly so the dough doesn’t warm, place dough on piece of plastic wrap and form into disc. Wrap tightly and refrigerate for at least a half hour.

Note: Dough may be frozen at this point for later use. Double wrap. Thaw in fridge overnight.

Butter bottom and sides of 9x9" or 8x8" baking dish. Heat oven to 425 degrees.

On cool surface, roll out pie crust larger than pan. For top crust, cut dough to the size of pan plus 1" per side. Cut rest of dough into ½" - ¾" strips.

Assembly:

~Place half of fruit in buttered pan, then sprinkle with one half of sugar/flour mixture, then place a layer of dough strips, not overlapping but close together.

~Add rest of fruit then rest of sugar-flour mixture over the top. Dot with butter.

~Place top crust over the top. Fold edges under inside dish rim and crimp in decorative pattern against the sides of the pan.

~With a fork or knife tip, poke a few steam vent holes in top crust.

~Bake about 35 minutes, until crust is golden and juices are bubbling through crust.

Filling Options:

Note: If fruit is frozen, increase amount of flour by 2 tablespoons

Peach

5 cups peeled sliced peaches

1 cup sugar

¼ teaspoon ginger

¼ teaspoon cinnamon

⅓ cup flour

2 tablespoons butter

Blueberry

5 cups berries, fresh or frozen

1 ¼ cups sugar

⅔ cup flour

2 tablespoons lemon juice

2 tablespoons butter

Blackberry

5 cups berries, fresh or frozen

1 ¾ cups sugar

½ cup flour

2 tablespoons butter

Rhubarb

5 cups washed, trimmed rhubarb cut into 1 inch sections

1 ¾ cups sugar

½ cup flour

2 tablespoons butter

Cara Carson leaves the past and intimate relationships behind with her plan to open Cara’s Kitchen. Featuring delicious carry-out food based on her grandmother’s recipes, this business will be her safe, emotion-free, forever-after marriage. The vintage house she’s bought for her enterprise requires remodeling before she can open. She’s hired Woods Construction for the job, charmed by friendly old Mr. Woods. But when the first day of work arrives, he’s not on the job site. Instead, a guy on a bulldozer is busy tearing up the side yard where her parking lot will be. Worse, the bulldozer is mired in mud and about to wreck the big weeping willow tree she wanted saved. The bulldozer guy can’t hear her yell over the noise of his machinery so she charges across the mud. A few steps in, she captures his attention. But she’s stuck! Humiliated that this stranger has to pluck her up and carry her out, Cara becomes horrified that for a few glorious moments in this gorgeous man’s arms, she experiences comfort, security, and a visceral hunger she thought she’d never feel again.

~ ~ ~

Website: www.lizzieashworth.com

Facebook Page: https://www.facebook.com/AuthorLizzieAshworth

Goodreads: https://www.goodreads.com/author/show/7171772.Lizzie_Ashworth?from_search=true

Amazon Author Page: http://www.amazon.com/Lizzie-Ashworth/e/B00DJWDJHC/ref=sr_ntt_srch_lnk_4?qid=1397236426&sr=8-4

This is a nice alternative to apple pie. It’s more about the buttery apples than the crust. The recipe is very forgiving so exact quantities are not important. My children loved it.

~ ~ ~

FRENCH APPLE TART

For the shortcrust pastry:

1¼ cups flour

½ tsp salt

1 tsp sugar

½ cup unsalted butter, cut into small pieces

3-6 tbsp iced water

In a food processor, sift together flour, salt and sugar. Add butter and pulse. Add water and mix until crumbly dough begins to form. Flatten dough into a round, wrap in plastic, and chill for 2 hours.

For the Tart:

5 large apples, peeled, quartered, and cored

1 tbsp lemon juice

¼ cup sugar

3 tbsp butter

shortcrust pastry

crème fraîche or lightly whipped cream to serve

1. Cut each apple quarter lengthwise into 2 or 3 slices. Sprinkle with lemon juice and sugar and toss to combine.

2. Melt the butter in a frying pan over medium heat and add apples. Cook until golden brown (about 12 minutes). Preheat oven to 375 F.

3. Roll out dough to a 12-inch round pastry and transfer to a baking sheet.

4. Heap apple slices onto the pastry round. Leave a 2-inch border around the edge of the pastry. Turn up border and gather it around the apples.

5. Bake tart for 35-40 minutes until the pastry is crisp and golden brown.

6. Serve warm with crème fraîche or cream.

When her social conscience and avant-garde art trigger rumors of mental instability, New York heiress Jeanne Delancy flees to Paris to begin her life anew as an independent painter. But the political turmoil of 1871 leaves her with an abandoned child to protect and a tragic mystery to solve. Struggling and desperate, Jeanne is stunned to receive an absurdly lucrative commission from a handsome, aristocratic cavalry officer. The former wallflower has every reason to mistrust the arrogant, yet charming comte de Chaumenay, but she finds the offer difficult to refuse and her new patron even harder to resist.

Consumed with remorse over his past, war hero Olivier Valencourt is certain the beguiling American beauty he discovers in a Montmartre hovel holds the key to his redemption. To convince her to reveal a truth only she can tell, he plots to win her confidence through patronage, patience, and his never-before-tested powers of persuasion. But it doesn't take long for the bohemian's unconventional wisdom and innocent sensuality to obliterate his self-control and divert his agenda entirely. While the strong-willed opposites struggle to reconcile their deepest longings, dangerous alliances and scandalous secrets threaten a tragic repetition of history.

~ ~ ~

http://www.bessgreenfield.com

Valentine’s Day is coming. So here’s a sweet and sexy treat to make get your honey in the mood!

~ ~ ~

CHOCOLATE COVERED STRAWBERRY SHOT CUPS

· The largest, biggest, reddest strawberries you can find.

· Wash ’em, slice off the pointy tip evenly to form a base so they can stand on their own. Hull ’em using a paring knife or grapefruit knife, without breaking the walls.

· Pat ’em dry and dip them in your favorite melted chocolate—dark or milk, it’s lover’s choice.

· Set them on wax paper and freeze.

· Before serving, thaw enough to bite into without a trip to the dentist.

· Combine the booze of your choice (try Smirnoff Fluffed marshmallow vodka or a vanilla vodka mixed with Godiva liqueur and chocolate syrup).

· Optional: Whipped cream topping. (Isn’t it always?)

Dagney Night, a sought-after succubus, is no stranger to blazing hot sex. But as Valentine’s Day approaches, she longs for something more. When oddly erotic paintings arrive for display at her art gallery, arousing everyone who views them, she wonders about the mysterious artist who created the works.

Maxwell Raines, a fire-sex demon, lives a life of solitude and seclusion behind the walls of his compound at Sleepy Hollow, channeling his lustful impulses into his art—until his muse deserts him and his temperature rises past the danger point. He needs sex. Now.

When Madame Evangeline arranges a torrid Valentine’s 1Night Stand for them, will the flames of their encounter be too hot to handle?

~ ~ ~

Tarynkincaid.com

I wanted to offer something a little on the extravagant side of things, yet simple to make for my dessert. Today, I'm borrowing my husband’s recipe for poached pears. Did I mention he's a chef-in-training? A serving of this sensuous dessert, paired with some Reisling, makes life all the more enjoyable.

~ ~ ~

Poached Pear

Ingredients:

1                      Pear must use a Ripe Bosc.

1 L                   Water

½ cup              Sugar

1                      Slice of lemon

20 g                 Philadelphia cream cheese

5 g                   Crushed and roasted walnuts

Preparation:

1)      Remove the core from the pear ¾ from the top.  Peal skin off pear but keep the stem intact.

2)      Cut a slice from the bottom to make a flat base.

3)      Add water, sugar and lemon to pot, bring to a boil.  Reduce to a simmer.

4)      Poach the pear, uncovered, for 10 to 15 minutes or until they turn tender, but not mushy.

5)      Use a large slotted spoon to transfer the pear onto a serving plate.

6)      Lay out the roasted walnuts, and roll with your hands the cream cheese over the walnuts.  Make a cylinder smaller than the pears core diameter.  Once done refrigerate for later use.

7)      Carefully place the cylinder of cheese and nuts in the core of the pear.

8)      Arrange the pear on individual serving plate and drizzle with the simple syrup over the pear.

After colliding with a stunning vision in white, retired Staff Sergeant Brent Daniels offers to drive the beautiful stranger to a hotel for the night, but instead discovers he’s with one very lost creature. He’s bewitched by her sinful curves, her dark and mesmerizing eyes, and the pull at his soul with each minute passing. Nevertheless, he can’t shake the feeling she’s hiding something.

Melpomene, daughter of Zeus, finds her handsome rescuer resembles the man who has continuously haunted her dreams. Before long, she’s in his arms, wanting more. Knowing their days are numbered, desperation leads her to reach out for help by an unlikely ally.

Just how far will these two lovers go, and what will they sacrifice to be together?

~ ~ ~

Blog: laynap.wordpress.com & hawtreads.wordpress.com

Website: www.laynapimentel.com

Twitter: www.twitter.com/LaynaPimentel

Facebook: www.facebook.com/AuthorLaynaPimentel

Chilled Strawberry Soup is a special dish I usually serve for Valentine's Day Dinner but it's an equally delicious treat at a summertime brunch or any time you want to try something a little bit different.

~ ~ ~

1 cup dry white wine or sparkling cider (if you need to make it kid safe)

1/3 cup sugar

2 cups strawberries cut and pureed in a blender

1 cup orange juice

1/8 tsp. ground cardamom

1/2 cup heavy whipping cream

fresh mint sprigs

- Place the wine and the sugar in a saucepan.

ring to a simmer and stir until the sugar dissolves. Remove

from the heat. This is not enough heat to cook off the alcohol.

- Add the pureed strawberries, orange juice, and cardamom to the wine mixture

- Chill completely.

- Before serving beat the whipping cream and swirl with the chilled soup. Garnish with mint sprig and serve.

A story about lost love, second chances, and revenge...
When Jeani crash lands on a backwater world, she knows she's in trouble. The slave trader Hothi is looking for her, and her bosses are going to eat her alive if she screws up another mission.

Discovering she's half a world away from the planet's only space port is a blow - but it doesn't rock her nearly as much as her reunion with a man she barely remembers, from a past she wants to forget. Can she do the right thing, and leave him again?

~ ~ ~

www.lianabrooks.com

Ontario got hit hard this winter and I’ll be glad to see the end of the glaring white snow. In thinking of Spring, it made me think of smoothies, fruit juices and such. So I thought I’d share one of our favorite recipes that we enjoy a lot in Spring & Summer – and is a great for my son who has Type 1 Diabetes too – as it is a cool, sweet treat to celebrate the warmer weather.

~ ~ ~

Blueberry-Almond Smoothies

1-1/2 cups fresh blueberries
1/2 cup plain fat-free Greek yogurt
1/4 cup slivered almonds
2 tablespoons wheat germ
2 tablespoons unsweetened almond milk or skim milk
2 teaspoons honey
1 cup ice cubes

Combine all ingredients in a blender. Purée until smooth.

Nutritional Values:
Calories: 225; Fat: 8g (0g sat fat); Protein: 11.4g; Carb: 31g; Fiber: 5.3g; Chol: 0mg; Sodium: 34mg; Calcium: 97mg

Sweetest Salvation releases this week ~ Thurs, March 21^st!

After the deaths of her husband and child, tragedies that she blames herself for, Andrea “Andy” Sheaver has shut herself off from the world. The only place she finds any relief from her shattered heart is Club Splendor, where she and her husband often frequented together.  There, Andy submits to pleasure and pain in situations so her grief is forgotten for a little while.

But Hunter Sullivan won’t stand idly by and watch Andy self-destruct. A friend of her husband, and the owner of Club Splendor, Hunter has kept his love for Andy hidden for years. He refuses to think of her at the club, cold and detached as she’s become, looking for an easy fix to take away the pain in her heart.  Hunter wants her to vibrant in life again and sets out to prove he is exactly who she needs.

~ ~ ~

kaceyhammellkreations.blogspot.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

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.

~ ~ ~

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.

~ ~ ~

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.

~ ~ ~

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.

~ ~ ~

www.StellarnetSeries.com
www.JLHilton.com