One of the foods my family has always enjoyed on Christmas Eve was tortière. It is a French-Canadian meat pie that my mother learned to make when she grew up in Northern Ontario.

~ ~ ~

TORTIÈRE

2 lbs ground pork

1 lb ground beef
1 tbsp butter
1 large or two medium potatoes
1 large onion (diced into tiny pieces)
2 teaspoons allspice
pepper to taste
1 tsp cinnamon (optional)
4 Deep Dish pie shells (I use pre-made)

1. Peel, cut up, and boil potato(s). Mash them well. Put aside. They will be used later in the recipe.

2. In a large skillet or pot, melt the butter. Add onions until they've turned clearish.

3. Add the ground pork and ground beef until well cooked. Drain the grease.

4. Add the mashed potato and mix well.

5. Add the allspice, pepper, and cinnamon. Mix well. 

6. Add enough water to cover the mixture and let simmer for a few hours, allowing the potato to thicken the mixture.
7. Once the mixture is thickened, divide equally into two of the pie shells. Cover each with one of the remaining pie shells and pinch the edges, using a wee bit of water to bond them. I always cut an eight-point star into mine to vent them well when cooking.   
8. Bake at 425 degrees F until edges are golden brown and pie dough cooked. I usually undercook one just slightly so I can freeze it and just pop into the oven to reheat without the pie dough getting burned during reheating. The other one I cook fully for dinner.

In one week, Princess Ro’sa will board a spaceship, leaving her home on Minjet to be with her betrothed on Earth. The only problem is, she detests the prince’s selfish and arrogant ways, preferring to spend time with his personal aide, a man who stirs her desires in ways she never imagined possible with his radiant blue eyes and smouldering lips. And oh, the way he touches her.

Earth’s post-apocalyptic landscape offers little but the alliance offers much and a princess must do her duty, no matter the danger to her person and to her heart.

~ ~ ~

jessicasubject.com

So how about some luscious and creamy tiramisu with an autumnal twist? It’s no bake, and so unbelievably simple, even I can make it. It’s decadently rich and sinfully sweet and will satisfy your wildest desires. Well, maybe not your wildest desires.

~ ~ ~

Sinful Pumpkin Tiramisu
Ingredients:
· 8 oz. mascarpone cheese

· 1 cup (1/2 of an 8 oz can) pumpkin puree (make sure you get the can of 100% pumpkin puree and not the pumpkin pie filling – they often look the same)

· 1 cup heavy whipping cream

· ½ cup sugar

· 1 tbsp. vanilla extract

· 1 tsp. cinnamon

· 1/8 tsp. nutmeg

· ¾ cup espresso or coffee (you can try this with the pumpkin spice coffees out now to make everything more pumpkin spicey, but I think they are pretty dreadful and, really, you  do want more of a coffee taste. I mean, don’t you? Set it aside until it cools to room temperature.

· 2 tbsps Tia Maria or Kahlua, dark room or other coffee liqueur. (Optional. If you don’t use it, though, you might want to add a smidge more espresso or coffee.)

· 2 packages soft lady fingers (the packages are 3 or 3.5 oz. each). They will be attached to each other in rows. Separate the rows, but do not separate the top and bottom of each  lady finger.

· 2 tsps unsweetened cocoa. (You might substitute cinnamon here, I think.)

Directions:
· Combine mascarpone, pumpkin, cream, sugar, vanilla, cinnamon and nutmeg in a large bowl, beating on low until the ingredients are mixed together, then beating on high until little peaks form. Don’t overbeat.

· Combine espresso and liqueur in a cup or small bowl and set aside until room temperature.

· Arrange half of the ladyfingers in an 8-inch square baking or serving dish. Evenly slosh half of the coffee mixture over them. Slather half of the pumpkin cream mixture on top. Add another layer of lady fingers. Drizzle the rest of the coffee over them. Then add the remaining pumpkin cream on top.

· Refrigerate for a couple of hours or overnight.

· Dust with the cocoa before serving.

Makes enough for 12 and can sit in the fridge, covered, for up to 3 days.

Derek Dunne is a Cordon Bleu-trained food critic for the prestigious New York Monitor, whose scathing review of a popular Italian bistro has driven away all but the most loyal neighborhood patrons.

Lucrezia Serafina DiCicco is a clumsy business school drop-out, working as a chef and scrambling to keep her family's restaurant afloat, after her father develops diabetes and is banned from his kitchen for his own good.

Now, with The Monitor folding, Derek is searching for his next career path and longing to get back to his first love—cooking—while Lu is desperate for an influx of cash to save the struggling restaurant…even as her father puts his foot down about non-family employees.

Derek and Lu embark on a marriage of inconvenience to save the restaurant. But can Lu ever really trust the man who nearly destroyed her family, once noted her initials spelled “LSD,” and her food was like a “bad trip?”

Or will it be their hearts on the chopping block?

~ ~ ~

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I admit it. I found this recipe when I had a pound of ground beef and was too lazy to go to the market for hamburger buns. When it turned out to be delicious, I was doubly happy, because Becca Chen, the heroine of my book, Across the Line, has a café that specializes in soups and a daily offering of lettuce cups. I hope you like this one as much as I do.

~ ~ ~

Asian Beef Lettuce Cups

16ish Boston Bibb, butter, or iceberg lettuce leaves

1 pound ground beef

1 tablespoon oil

1 large onion, chopped

¼ cup hoisin sauce (found in Asian section of the market)

4 cloves fresh garlic, minced

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

¼ teaspoon ground ginger (or you can use a teaspoon of fresh grated ginger)

a couple dashes of Sriracha or other hot sauce

1 (8 oz) can water chestnuts, drained and finely chopped

1 bunch green onions, chopped

2 teaspoons sesame oil

Rinse and pat dry the lettuce leaves.

Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and hot sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.

Spoon some of the filling into the lettuce cups and enjoy! This would probably make a wonderful salad, too. I found myself wanting a higher lettuce to meat ratio. This would also be yummy with white rice and some steamed veggies.

Calder Griffin needs to get back in shape. Sidelined last season by a knee injury, he's determined to return to the San Diego Barracudas and play the best hockey of his career. This might even be the year he gets out of his talented older brother's shadow.

For months, Becca Chen has poured her energy into Cups, the restaurant she owns, desperate to prove to her parents that she can succeed in the career of her choice, not theirs. But after she spends a five-hour plane ride flirting with charming, magic-on-the-ice Calder, she tells herself she needs a fling.

Becca and Calder can't keep their hands off each other, but they know the relationship can't last. They live on opposite coasts, and they're both too devoted to their careers. All they have to do is prevent their feelings from crossing the line from lust to love...

~ ~ ~

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This time of year my children and grandchildren all come home to celebrate the Jewish New Year. The celebration wouldn't be complete without some traditional food. My recipe is Noodle Pudding. Many ethic groups have a pasta and cheese dish. Mine is from Eastern Europe.

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Mom's Noodle Pudding

Ingredients – Serves 6

½ lb thin noodles, cooked and drained

½ lb cottage cheese

½ pint dairy sour cream

¼ cup (1/2 stick) butter at room temperature

2 eggs

1/3 cup of sugar

1 cup of milk

1 tsp vanilla extract

Cinnamon-sugar to garnish

 

1. Preheat oven to 350 degrees F

2. Turn warm, drained noodles into a bowl and add cottage cheese, sour cream, and butter. Mix well.

3. Pour into well-greased 1 ½ qt glass baking dish.

4. Beat eggs well. Beat in sugar, milk and vanilla. Pour evenly, over noodle mixture in baking dish.

5. Sprinkle top with cinnamon-sugar.

6. Bake in preheated 350 degrees F oven for 1 hour.

Note: This is a short story anthology

Timeless Treasures: Stories of the Heart
A special wish of hope, strength, and love brings five couples what they treasure most in this heartwarming collection of short stories.

Ruth A. Casie ~ Whispers on the Wind

A newly minted knight plans to secure his place in his adoptive family through marriage. But the fates have other plans for him. Will he be willing to give up the life he’s always wanted to be with the woman he loves?

Lita Harris ~ Trusting Kindness

Former lovers are reunited one winter night on a boardwalk at the Jersey Shore. Will a common cause reignite their passion or extinguish it forever?

Emma Kaye ~ Losing Patience

When a wish sends a man back in time, can he save the woman he loves, or is he doomed to repeat the mistakes of the past?

Nicole S. Patrick ~ The Colors of Courage

Can a midnight kiss on New Year’s Eve lead a US Marine and struggling artist toward more than they’d ever dreamed of for the future?

Julie Rowe ~ Medal of Honor
When a Chicago surgeon is informed her homeless father has been murdered, she’s shocked to discover he won the Medal of Honor years ago in Vietnam. Now the killer has her in his sights, but the detective on the case has no intention of letting anyone hurt her. Ever.

~ ~ ~

www.RuthACasie.com
www.TimelessScribesPublishing.com

Hello romance lovers! We all know falling in love isn’t easy. That is, unless you’re falling for my favorite slow cooker Italian beef. Looking for a meal as flavorful as your favorite hero? Give this a taste:

~ ~ ~

Slow Cooker Italian Beef

Ingredients (about 10 servings)

3 cups water

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon onion salt

1 teaspoon dried parsley

1 teaspoon garlic powder

1 bay leaf

1 (.7 ounce) package dry Italian-style salad dressing mix (Make it ZESTY!)

1 (3-5 pound) rump roast

Directions

1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.

2. Place roast in slow cooker, and pour salad dressing mixture over the meat.

3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

4. Serve on fresh hoagie rolls.

As the nights turn cool and you’re looking for a little something to warm you from the inside out, give this recipe a shot. You can’t go wrong.

Of course, I said the same thing to the hero and heroine in my latest release, The Last First Date….

First date number forty-eight comes to a screeching halt for detective Langley Sheppard when his date lifts a pack of gum from the local convenience store. But things start looking up when he encounters spunky damsel in distress Jessica Vickers, who's stranded in the store parking lot. Now Lang is about to discover that on a night when everything goes wrong, falling for Jessica feels spectacularly right.

~ ~ ~

Maggie-Wells.com ~ Twitter ~ Facebook ~ GoodReads

There’s nothing like a romantic dinner for two to help keep a romance sizzling, and this super-easy Mediterranean pasta is just the ticket. The recipe is so flexible, you can easily experiment with different ingredients and create your own unique meal. Best of all it’s simple to make, just add ingredients to the pan one at a time and toss together. In no time, you’ll have a meal fit for a goddess.

~ ~ ~

Mediterranean Pasta

Bowtie Pasta

½ cup cooked chicken, cut into strips

Fresh garlic, about 1 clove, chopped fine.

1 cup fresh mushrooms

½ cup grape or cherry tomatoes, halved

4 cups fresh spinach

Feta cheese

Olive oil

Seasonings (I like Cavender’s Greek Seasonings)

In a pot, set the pasta to boil.

In a large heated saute pan, pour about 2 tablespoons of olive oil. Add garlic, saute until aromatic. Add mushrooms and saute on high heat until cooked through. Add chicken strips and lightly season. Cook mushrooms, stirring frequently, until they are lightly browned. Turn heat to medium. Drain cooked pasta and add it to the pan, mixing thoroughly with the chicken mixture. Add spinach and let it wilt. Mix with the pasta mixture. Add the tomatoes, mix, then remove from the heat. Divide between two plates, crumble some feta over it and add a few Greek olives.

The whole meal takes about twenty minutes to prepare, leaving plenty of time for your special someone.

Hailey hates the museum. It’s creepy as hell and keeps her husband away from her.

James’ job requires him to stay after hours, but he’s happy to put in the extra time.

Home has become a battlefield of ovulation charts and scheduled sex. Every month feels like a failure and love hasn’t been part of the picture for far too long.

But Marguerite might change that. A night with this ancient goddess fires the passions of Hailey and James, reminding them what it feels like to be lovers. Marguerite might bring Hailey the desire she needs, and give James the one thing he wants most—his wife.

~ ~ ~

www.voireylinger.com

Magda and Javi, the main characters of The Rain in Spain, spend a magical evening wandering Sevilla. My own trip to Sevilla left me with a love of Spanish tapas, and tortilla in particular.

~ ~ ~

Spanish Tortilla Recipe:

Ingredients:

1 3/4lb medium potatoes

2 medium onions, thinly sliced

scant 1/2c. extra virgin olive oil

6 eggs

1) Thinly slice the potatoes. Heat 5 TBS of the oil in a frying pan and cook the potatoes, turning frequently, for 10 minutes. Add the onions and seasoning (salt & pepper, I just wing it), and continue to cook gently for a further 10 minutes, until the vegetables are tender.

2) Meanwhile, beat the eggs in a large bowl with a little more salt & pepper. Tip the potatoes and onions into the eggs and mix gently. Leave to stand for 10 minutes.

3) Wipe out the pan and heat the remaining oil in it. Pour the egg mixture into the pan and spread it out in an even layer. Cover and cook over very gentle heat for 20 minutes, until the eggs are just set. Serve cut into wedges.

Tortilla are often made with a bunch of extra ingredients thrown in: chopped bell peppers (red or yellow), peas, corn, grated cheese. The recipe I use (which comes from a cookbook called Cooking With Just Four Ingredients) suggests Cheddar or Gruyère, but I use Manchego because it's my favorite Spanish cheese and tastes delicious. I don't have amounts for extra ingredients, but I think I use about a cup of grated Manchego. If anything, I probably throw in a little extra, because cheese!

You can eat tortilla as soon as it's done cooking, but it's also served cold, straight from the fridge. Serve with a leafy salad and crusty bread for an easy meal.

"The Rain in Spain" is a short story in the SUMMER RAIN charity anthology for RAINN.

Travel write Magda and scientist Javi are cranky with the heat--and each other--on the streets of Sevilla. They've been married for a year, after a whirlwind courtship, and Magda is questioning whether or not she made a mistake. She's not sure if her need to explore the world can ever mesh with Javi's more regimented life.

As they stroll the cobblestone streets of one of Spain's most romantic cities, Magda tries to show her husband just what it is she loves so much about her job that keeps her far from home for son long. By the time the sun rise, they'll know if there is a way forward for them together . . . or not.

All proceeds from the volume will be donated to the Rape, Abuse, and Incest National Network (www.rainn.org), the largest anti-sexual violence organization in the United States.

~ ~ ~

http://amyjocousins.com/

I could live on cold soup and champagne all summer long!

~ ~ ~

Gazpacho

· 6 tomatoes, diced

· 2 cups tomato juice

· 1 cucumber, diced

· 1 ripe avocado, chopped

· 1 clove of garlic, minced

· 1 small red onion, diced

· ¼ cup red wine vinegar

· 2 tablespoons freshly squeezed lemon juice

· 2 tablespoons extra virgin olive oil

· 6 or more drops of hot sauce to taste

· Salt and pepper to taste

Directions

Combine all ingredients in a blender. Puree mixture for about 15 seconds. Place in a non-metal storage container, cover tightly, and refrigerate overnight to allow the flavors to blend.

Serve chilled with a dab of sour cream.

Makes about 8 cups

Sometimes one kiss can change everything.

New Year's Eve is supposed to be a night for celebration and new beginnings. For best friends Kat and Dean, it is a nightmare filled with disastrous dates and enraged ex-girlfriends!

Lucky for them, they've got each other to help laugh off the embarrassing, and downright inappropriate, moments. But then midnight rolls around and neither of them have anyone to kiss…

There's no doubt this is a night they will always remember.

The real question is whether it will be a night they want to forget…

~ ~ ~

www.LisaFoxRomance.com

What could be better for outdoor dining than some nice easy Bruschetta? And if you don’t have fresh garden tomatoes, store bought plum ones work really well for this recipe.

~ ~ ~

Bruschetta

1 thin baguette or loaf of Italian bread cut crosswise into 1/3-inch-thick slices

To make bruschetta: brush tops of bread with olive oil, place on either an outdoor grill, stove top grill pan turning once when golden or bake in your oven at 400 degrees for 10 minutes or until golden brown.

Marinated tomato topping

½ pound tomatoes (about 2 medium) seeded and chopped

1 garlic clove, minced

1-2 teaspoons extra virgin olive oil

2 tablespoons shredded fresh basil

Salt and pepper to taste

Shredded or grated parmesan cheese

In bowl, stir together all the ingredients except the cheese, adding salt and pepper to taste. Mound a heaping teaspoon of marinated tomatoes on top of each bruschetta. Sprinkle with parmesan cheese. You can also heat these in the oven until the cheese is melted or serve at room temperature.

The summertime in Northern California is known for its hot dry weather, Beth Chadwick should know since she’s been going through a bit of a dry spell herself. Her marriage is falling apart. She has her friends to keep her together. These women really get Beth’s need for a new life. But, how is she going to get past her, stand by your man, mother and her, I’ll do anything if you’ll just take me back, soon to be ex-husband?  Can their problems be solved over a few glasses of wine?  And then there’s the matter of the hot photographer camping out in her backyard.

~ ~ ~

www.TraceySorel.com

www.traceylyons.com

www.facebook.com/traceysorelauthor

Here's a recipe sure to please, whether you share it with a small group or a big gathering. This guacamole recipe easily doubles for twice as much fun!

~ ~ ~

Bellamy Blake's Late-Night Guacamole

Ingredients:

• 4 ripe avocados (Haas preferred)
• Freshly squeezed juice of one large lime
• ½ teaspoon kosher salt
• ½ teaspoon cumin
• Tabasco to taste
• Roughly ½ of a medium red onion, small dice (adjust amount to taste)
• One medium tomato, seeded and diced (in a pinch, you can also use about ¾ cup of jarred salsa, but fresh is much better)
• One large clove of garlic, minced fine
• About a Tablespoon of chopped, fresh cilantro (also to taste)

Cut avocados in half and remove the seeds (one good whack with a sharp knife should help it pop right out, but be careful!). Scoop the pulp from each avocado into a large bowl (I like to use my hands for this, but a spoon works too). Discard skins. Add lime juice, salt, cumin and Tabasco. With a potato masher, work mixture to desired consistency. Note: texture is important in good guacamole. Over-mash, and you end up with baby food (eek!), but not enough, and it won't "dip" without destroying your chips. You want the chunky feel of salsa.

Add onion, tomato, garlic and cilantro. Stir gently to combine well. Let sit (for flavors to really pop) for about an hour in the fridge with light cover. Serve with tortilla chips, preferably to your friends after a late night out. Licking the bowl is optional, but encouraged.

Sharing food doesn't have to be an intimate thing between lovers—it can be what ties us together with anyone we love or care about, such as our family and friends. One of the big mantras in my house is that "Food is love", and Bellamy's guacamole in Turn Up The Heat is a prime example. As an aspiring (and closet) chef, Bellamy cooks from her heart, and in turn that makes everything she prepares into a feast for the emotions. Even late-night guacamole! Bellamy's desire to feed her friends shows how much she cares for them, and following the path of your heart is a big theme in Turn Up The Heat. Give this recipe a try, and share it with some friends (over margaritas!) to embody "food is love" in your house, too.

"It's not you."

There are only so many times a girl can hear those words before she believes that it is, in fact, very much her. Unexpectedly jilted by her locally famous boyfriend and haunted by a boss who makes Attila the Hun look like a lap dog, Bellamy Blake does what any self-respecting girl in her shoes would do. She rounds up her two best girlfriends and makes plans to get the hell out of Dodge. . .

But Bellamy's escape plan takes a nose dive on the side of rural route 164 when her transmission self-destructs, leaving her in the middle of a cell phone dead zone with nothing but her wits. Oh, and Shane Griffin, the hottest mechanic who's ever checked under her hood.

Yet this small-town man isn't all he seems. Can Shane and Bellamy prove that sometimes the most unlikely ingredients make the most deliciously sexy mix?

~ ~ ~

www.kimberlykincaid.com

Want something that tastes like a real restaurant stir-fry, without the extra fat/calories?  Use Korean pepper paste, for a spicy kick and it makes a great sauce base for about 40 calories/TSP.

~ ~ ~

Healthy Korean-Style Firecracker Stir-Fry

Ingredients:
1 Chicken Breast  (you can substitute Tofu or go half Tofu/Chicken combo)
1c Broccoli Florets
1c French Green Beans halved
1c Roasted Brussels Sprouts halved
1/2c Baby Carrots
1 heaping TBL  Korean Pepper Paste (You can find this in an Asian Market)
2 TBL Lo Sodium Soy Sauce
1/2 tsp black pepper
1 tsp sugar (white or brown, doesn't matter)
1 cup of cooked brown rice (cold works best)
Cooking Spray (like Pam or other brands)
Sriracha Sauce to taste (also found in Asian Markets)

Cut the chicken breast into small cubes about 1" square.  Heat pan or wok, with about 2 seconds spray of cooking spray oil.  Put in chicken, and baby carrots, turn occasionally.  When chicken looks near cooked add the remaining vegetables, toss.  Mix the pepper paste with about 3/4 cup of water until it's dissolved.  Add soy sauce to the water/pepper paste mix. Pour into pan, make sure heat is high.  Continue to toss as vegetables become slightly tender.  Add the rice to the mix, toss.  Add water if it dries, 1/4 cup at a time.  When sauce is mostly evaporated and resembles a stir-fry consistency, sprinkle the sugar and black pepper, and toss lightly.  Serve.  Note that you can freely substitute other vegetables or meats in this dish.

LOVE IS BLISS features two hot, erotic novellas by award-winning Leigh Ellwood. Both stories are also available separately.

SHEER BLISS

Living in Bliss, New Jersey has it perks, unless you're a shifter looking for love or a human looking for peace and quiet. Not only does Calla Savitch, owner of Shear Bliss salon, have to deal with warring panthers and werewolves with overlapping appointments, she's fed up with their constant matchmaking attempts. The last thing she wants especially is a hook-up with the one shifter who broke her heart years ago. Handsome were-panther Caleb Houlihan still nurses the guilt of Calla's heartbreak, but when presented with a second chance to woo her he is reluctant. Calla may forgive his youthful indiscretions, but when she discovers his aunt's true motive for wanting them together, will she send him packing?

PURE BLISS

Betrothed for years to Malcolm Weaver, Trisha Houlihan has grown tired of archaic panther shifters ways and wants to live on her own terms. A chance meeting with a hot stranger serves to spark her rebellion, but backfires when she discovers she's fooling around with her intended. Malcolm isn't keen on old traditions, either, but there's something about Trisha that inspires him to make an exception. Trisha is certainly exceptional, unlike other she-panthers, and he is convinced they were meant to be, regardless of the circumstances that brought them together. Trisha wants to resist, but her growing attraction to Malcolm proves problematic. Can these two find a balance between tradition and passion and create a happily ever after?

On this stretch of the Jersey Shore, it's a different "situation"!

~ ~ ~

http://www.leighellwood.com

I’m here to spice things up. My Taco Soup is easy and it freezes very well which gets bonus points in my book. I always make it in giant batches and freeze it in single servings and larger ones too. I’m also including my homemade taco seasoning recipe that you can use instead of the store bought seasoning packets.

~ ~ ~

SJ’s Taco Soup:

1 lb. ground beef or turkey

1 yellow onion diced

1 can black beans with the juices from the can

1 can corn

28 oz crushed tomatoes

8 oz plain tomato sauce

1 pkg taco seasoning or homemade taco seasoning to taste (start with 1 T)

Brown the meat, add the remaining ingredients, and simmer. That’s it! Serve with taco chips and a sprinkling of cheese and sour cream too if you’d like.

SJs Taco Seasoning:

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon paprika

1 teaspoons ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Pinch cinnamon, cloves, and nutmeg

Make this seasoning your own. A few ideas include increasing the chili powder if you want it hotter, eliminating the salt or doubling the salt.

Lydia’s father walked away from her when she was eight. She’s struggled to not let him affect her, but fears she wasn’t loveable enough to make him stay. Jake wants to love one woman, but after scaring the last woman he met outside of the club, he doubts he deserves the right. She protects her heart by sticking with her fantasies and he lives by a set of rules that excludes women who choose a vanilla lifestyle.

The two will be kept in a conference room working together until their special project is complete. If Lydia and Jake hold tight to their bland lives, they’ll always yearn for love that is out of reach. Together they find common ground, passion, and a reason to take chances. Once they discover the grand possibilities of the love they desire, they find themselves in the very place they tried never to be again, facing unguaranteed loved.

~ ~ ~

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I love this recipe because it’s fast and easy to make, especially when I’m on deadline. If you double the recipe, you have dinner for two nights. It’s also a fun recipe to make with kids.

~ ~ ~

Homemade Ham, Pineapple and Artichoke Pizza

Ingredients

1 Trader Joe’s or Fresh and Easy premade pizza dough. I prefer the garlic and herb or rosemary and garlic flavors.

1 jar or can of your favorite spaghetti or pizza sauce.

1 package shredded mozzarella cheese

1 jar marinated artichoke hearts, drained and rinsed

1 can pineapple chunks, drained

Ham

Preheat oven to 450 degrees. This will make the pizza crispy. For a more doughy pizza, reduce heat to 400 and don’t cook as long.

Let the dough warm for about twenty minutes according to package directions, then spread dough out on a round pizza pan. Make the dough as thick or thin as you like. I prefer a thinner crust so I spread the dough to the edges.

Spread sauce on the dough using a large spook. Sprinkle on cheese, add pineapple chunks, ham and artichoke hearts as desired.

Bake for fifteen to twenty minutes or until cheese is melted and crust is crisp.

What the ton doesn't know...

During the years since Randall Cheltenham, Marquess of Falconbridge, last saw Cecelia Thompson, he has turned into a dissolute rake. Catching sight of her now, bittersweet memories threaten to shatter his carefully constructed façade.

Although in the eyes of the ton Cecelia is a wealthy widow, in reality she has barely a penny to her name. Randall seems to offer a safe haven, but how can she trust a man who has hurt her before and who seems to have only become darker with the passing of time?

~ ~ ~

www.georgie-lee.com

Tina, the heroine in SECRETS OF A BOLLYWOOD MARRIAGE, loves food. She enjoys cooking and she can't pass up the sweets and snacks from the street vendors. In one scene she makes kitchri (also known as khichadi). This is a simple and comforting dish of rice and legumes. If you want something soft to eat that is nourishing and gentle on the stomach, this traditional Indian dish is for you.

~ ~ ~

Kitchri

3 cups of water

1 teaspoon salt

1 cup of short-grain rice

1/2 cup of small split peas or lentils

1/4 teaspoon ground ginger (optional)

1/4 teaspoon turmeric (optional)

1 Tablespoon butter (optional)

1. Bring the water to a boil and add the salt

2. Add the rice, peas and spices, if using.

3. Cover the pot, turn the heat down to very low, and cook until the rice and peas have a mushy consistency. It can take between 30 to 45 minutes.

3. Stir in the butter, if using, and serve

After the glitter settles…

Tina Sharma and Dev Arjun's whirlwind romance made them Bollywood royalty, but beneath the glitz and glamour there's trouble--Tina is about to demand a divorce!

But Dev won't give in without a fight, so he proposes a deal: play the dutiful wife for two months, then he'll let her go. Tina is furious! He clearly regrets their shotgun wedding, so why stay together a day longer? But it isn't the days she should be worried about….

As Dev turns up the heat, Tina may just find herself wishing for a lifetime of pleasure with her devilishly delicious husband!

~ ~ ~

www.susannacarr.com

These scones are just the thing to have with a cup of tea while enjoying one of my sexy Regency romances.

~ ~ ~

Scones

3 cups flour

1/2 cup sugar

5 tsp. baking powder

1/2 tsp salt

3/4 c. butter

1 egg, beaten

1 cup milk

Preheat oven to 400 degrees.

Lightly grease a baking sheet.

Combine flour, sugar, baking powder and salt.

Cut in butter. Mix egg and milk together separately then add to the dry ingredients and butter.

Knead on a floured surface and then roll out 1/2" thick. Cut into triangles or circles and bake about 15 mins.

She's back and she's in trouble.

After a summer in the country Lady Katherine and her husband, Thomas, return to London to participate in all the festivities available to a Lord and his Lady. The scandal that forced them to marry is long forgotten and they are at the top of the social ladder.

In addition to the pleasures of an active social life, Lady Katherine is thrilled to learn that the friend who abandoned her in her time of need, Lady Lorena Arnold, is now the subject of a salacious scandal. Katherine can hardly believe her good fortune when she observes Lady Arnold en route to a tryst. But, before she can share the juicy tidbit with the other ladies of the ton, her husband lays down the law: No Gossip.

Will Katherine be able to keep her tale to herself? And if not, will her tail be at risk of a brisk spanking from the stern but loving Lord Winchester?

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www.writercelestejones.blogspot.com

In food, as in fiction, sometimes you just need something that's quick and comforting.  This Parmesan polenta absolutely fits the bill.  It's a favorite comfort food in our house.

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Parmesan Polenta

Ingredients:

• 1 cup yellow corn meal (I like coarse ground by Bob’s Red Mill--if you use this cook time will be a little bit longer--the coarser the grind, the longer the cook time)
• 4 cups of chicken stock (you can use water, but I prefer the stock for more flavor)
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan
• pinch of salt

Directions:

1. Bring the salt and stock to a boil.
2. Whisking constantly, add the polenta.
3. Reduce heat to medium and continue to whisk constantly (careful!  It can pop on you!) for about five minutes.
4. Continue to cook for another 5-10 minutes or until it reaches desired thickness.
5. Remove from heat and add the cheese and butter, stirring until well incorporated.
6. Serve.

Isabelle Lawson loves her job.  Driven, dedicated, there’s no room in her high-pressure life to look for love outside the pages of the books she edits.  Can a fun-loving, handsome stranger change her mind?

A novelette of approximately 10k words.

“Meet cute” is a term used to describe a situation in which a future romantic couple meets for the first time.  Meet Cute Romance is a series of romantic shorts celebrating the possibilities of that first meeting.

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http://kaitnolan.com

In my April release, Desiring Lady Caro, my characters travel from Venice to Paris. While making their way through the Austrian mountain, they sampled a local dish. Kasnocken is the Austrian version of macaroni and cheese. To be perfectly authentic, Bergkäse must be used, however if you can’t find it, Emmentaler is a good substitute. You can also buy the spaetzle (noodles) if you like.

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Ingredients (serves 2):
9 oz (250g) flour
5 eggs + 1 egg yolk
a good pinch of salt
2-3 tbsp water (if necessary)
2 tbsp butter
5 - 7 oz (150-200g) Bergkäse cheese, grated

To prepare the onions:
3 oz (75g) butter
2 mid-sized onions cut in rings

Combine the flour, eggs and a good-sized pinch of salt. In another mixing bowl, whisk eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Meanwhile heat the butter in a frying pan over low to medium heat, add onions, and let them slowly gain a golden brown color. Don't let them get too dark, as they tend to become bitter. Drain on a paper towel and then set aside.

Bring a large pot of salted water briefly to a boil, add a pinch of salt and then reduce heat. The water should simmer throughout the whole process. You can either cut and shape the spaetzle by hand or use a spaetzle maker or a colander which makes things easier. Cook the spaetzle for about 2-3 minutes until they float back to the surface, then remove them. Dump the spaetzle into a colander and give it a quick rinse with cool water.

When done, drain the water, melt 1-2 tbsp of butter and return the spaetzle to the pot. Shake the pot a few times to evenly distribute the butter, then add the grated cheese and mix well.

Now simply add the browned onions and chopped chives on top and serve.

Guten Appetit!

Ella Quinn’s bachelors are clever, charismatic—and determined to remain single. Yet one by one, they find that fate—and certain irresistible women—cast doubt on even the best laid plans…

Haunted by her past, Lady Caroline Martindale fled England for the solace of her godmother’s palazzo in Venice. But if Caro was hoping to escape the charms of marriage-minded men, she’s come to the wrong place. And she’ll resort to extreme measures to spurn the advances of a dangerously determined Venetian marquis…

Though most of his friends have married off, Gervais, Earl of Huntley, remains bent on eluding the parson’s mousetrap. But his convictions begin to falter when he arrives in Venice and meets his match in the alluring Lady Caro. What began as a hastily concocted lie to save her from the marquis may become a chance for them both to relinquish their fear—and embrace what they can no longer deny…

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www.ellaquinnauthor.com

Spice up your taco night with this delish, easy cheesy Mexican rice dish. Don’t like your food as hot as my paranormal erotic ménage, Dying to Love Her… just add less chili powder. Enjoy!

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Easy Cheesy Mexican Rice

Serves 8 to 10

2 tablespoons butter

1 ½ cups long-grain rice

½ cup chopped onion

½ cup chopped green bell pepper

1 clove garlic, minced

2 cups water

1 (14.5 oz) can diced tomatoes w/green chilies

2 teaspoons chili powder

¾ teaspoon salt

1 cup shredded Cheddar cheese

Melt butter in a large saucepan over medium heat. Add onion, pepper and garlic. Once the veggies begin to get tender add the rice and cook until it begins to brown.

Stir in water, tomatoes, chili powder and salt. Bring to a boil, cover, reduce heat and simmer.

Cook for 15 to 20 minutes, or until rice is tender. Stir in cheese and serve.

When Melanie Woodson joins Empriva Fitness she expects to lose weight, not gain two sexy vampire personal trainers. With an exercise regimen that includes passionate horizontal workouts, fat-burning orgasms and lusty words of encouragement, she’s in serious danger of forgetting their relationship is based on a business agreement and not mutual attraction.

Alec Kosta and Rook Abernathy, best friends and owners of Empriva, have waited over a century for the right lifemate to come along. Now that they’ve found Melanie, with her endless curves and quick wit, they’re ready to give up countless lifetimes to spend just one with her.

But time isn’t on their side—they’ve tasted her blood and now mere days are all they have to convince her their love is real or risk losing their chance to be with her forever.

A Romantica® paranormal ménage erotic romance from Ellora’s Cave

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www.danalorraine.com

Thank you so much for hosting me today. Something to Prove is the third book in the O'Leary series, and like the previous books, it contains a recipe that is personal to one of the characters. Colin O'Leary has been away from home for years and one of his comfort foods is his mom's Traditional Irish Soda Bread.

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Traditional Irish Soda Bread

3 ½ c flour

1 tsp baking soda

1 tsp salt

1 ¾ c buttermilk*

*Although the recipe can be made using regular milk, the taste and texture are much better if you use buttermilk.

Preheat oven to 425 degrees. Grease and flour a round cake pan (8 or 9 inch).

In a large bowl, sift the dry ingredients together. Pour in 1 ½ c of buttermilk and mix quickly. Add in remaining ¼ c buttermilk and mix. Turn dough out on a lightly floured surface and knead for only a few seconds to make sure it holds together. Shape into a round disk and place in the prepared cake pan. Cut a cross in the top of the bread. Cover with another cake pan.

Bake for 30 minutes. Remove top cake pan and bake an additional 15 minutes. When bread is done, you will hear a hollow sound when you thump the bottom.

Slice and enjoy with butter.

Two ambitious people team up to prove themselves to their families—and find there may be more to their partnership than just business…

Elizabeth Brannigan is determined to show her father she’s capable of running the family business. Saving his struggling Chicago bar seems like the perfect project. But she’ll need a little help dealing with the rough crowd. Who better to assist her than the handsome co-owner of a thriving Irish pub? Of course, with so much work to do, there are bound to be a few late nights…

Colin O’Leary’s father passed away before he could prove to him that he wasn’t a screw-up. Now he wants to show his brother he’s responsible enough to own a bar of his own—and Elizabeth may be able to help him. But when their professional aspirations clash, tempers—and passions—flare. Are they mature enough to mix business with pleasure—or will they have to choose between the two?

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http://www.ShannynSchroeder.com

 

My family likes this recipe so much that I make it all year long. When I don't have leftover turkey, I simply substitute shredded chicken breasts. I frequently double the recipe and freeze one for later.

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Turkey/Chicken Tetrazzini with a New Mexican Twist

Ingredients

8 oz whole wheat fusilli/spiral pasta (or whatever pasta you have in the pantry)

2 cups shredded cooked turkey or chicken

3 tablespoons butter

1 onion chopped

2 cups shredded Cheddar/Jack cheese

2 cups half and half

2 oz jar diced pimentos, drained, or ¼ cup chopped roasted red bell peppers

4 oz can chopped green chile, drained (I use mild, but if you'd like something spicy, try medium or hot.)

1 teaspoon salt

½ teaspoon black pepper

1-2 cups fried onions (Although, I've made it without these when I don't have them.)

Preheat oven to 350F.

Cook pasta according to instructions. Drain and spread in 9x13 pan. Mix in shredded turkey or chicken.

Melt butter in a large skillet or Dutch oven over medium heat. Add onions and cook until translucent. Add cheese, half and half, and pimentos or roasted red bell peppers, green chile, salt and pepper. Stir until thoroughly heated. Pour into pan with pasta and turkey/chicken.

Sprinkle fried onions on top. (If freezing, put the fried onions in a Ziploc and freeze with casserole. After thawing the Tetrazzini, sprinkle the fried onions on top.)

Bake uncovered for 30 minutes or until bubbly.

Hailey Anderson's deep, dark secret? She's been madly in lust with her overprotective brother's two best friends for years. Gorgeous woodworking artist Mark Allen and sexy doctor Tony Adamo have no idea they star in her fantasies every night.

After a nasty breakup with her abusive boyfriend, Hailey's looking for a little distance. Headed for a two-week Hawaiian vacation with her brother and his hot friends, Hailey can't wait to feast her eyes on Mark's and Tony's rock-hard, ocean-slick bodies. Even if she can't touch.

But instead of treating her like their little sister, Mark and Tony have a surprising proposition: a monogamous ménage à trois. The three of them—and no one else. Both men want Hailey and have agreed to share her. The red-hot reality is even better than the forbidden fantasy. Until Hailey's ex threatens their newfound happiness…