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.

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www.RuthACasie.com
www.TimelessScribesPublishing.com

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.

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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.

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www.voireylinger.com

When we have winters like the one we just had, I turn to comfort food, and one of my favorite comfort foods is the simple but delicious macaroni and cheese. I have a recipe handed down by my granny. She had a trick: she used some of the water used to boil the macaroni mixed in with the milk. That kept the cheese from separating.

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2 cups half and half

1 cup water from boiled macaroni

(bring water and half and half to a boil)

3 Tablespoons flour added to boiled milk mixture with a wire whisk to thicken.

Once milk mixture is thickened, add 1 pound of cubed extra sharp cheddar cheese.

Stir until melted. Pour over cooked macaroni noodles. Bake 1/2 hour @ 350°F.

Granny never specified an amount for the macaroni. You’ll have to judge for yourself what balance of cheese sauce vs. pasta you prefer. I like to experiment with the type of pasta I use, and I also like to play with different kinds of cheese. Be creative. Mix cheeses. Add crumbled cooked bacon, or bread crumbs mixed with a little melted butter sprinkled on top. It’s delicious, easy and it’s been passed down through my family for three generations. Make some. Curl up with a good book, and enjoy!

A life hangs in the balance . . .

A king held for ransom, a country under thumb, clans at one another’s throats. Malcolm of clan MacKintosh has enough to worry about without finding a mysterious lass sleeping on the side of his road. He tries to help her—in his overbearing, arrogant way—and winds up flat on his back. God’s blood, who is this woman . . . and why does she captivate him so?

And only she can tip the scales.

The fortune-teller said something about saving a life, then zapped Alethia Goodsky back to fifteenth-century Scotland—a land bristling with broadswords and intrigue. Alethia is no damsel in distress, though, even if brawny, blue-eyed Malcolm has sworn to protect her. With her wits and special abilities, she races to solve the gypsy’s mystery and protect those she’s come to love. The stakes climb higher and enemies close in, forcing Alethia to choose between finding her way home... and staying true to her Highlander.

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www.barbaralongley.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

The recipe I’m sharing is one that I make quite often. My husband calls it Stovetop Lasagna. I always refer to it as Homemade Hamburger Helper.

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Souper Skillet Pasta

1 pouch Onion Soup Mix

1 lb Ground Beef

1 tsp oregano

1 can (28oz approx.) Tomatoes, undrained

2 cups Water (I always add more)

2 cups Uncooked Medium Shell Macaroni (I add more of this, too. Makes it go farther. Plus, I use whole wheat rotini or bowtie noodles, instead.)

1/3 cup Parmesan Cheese

Mozzarella Cheese

In a large frying pan, brown beef then drain. Add onion soup mix, oregano, tomatoes, and water. Bring to a boil. Stir in macaroni. Simmer covered, stirring occasionally, for 20 minutes or until macaroni is tender. Stir in parmesan cheese and top with mozzarella cheese.

He fills her with forbidden longing…

Widowed for over a year, Sera longs for the company of her younger, sexier neighbor, the one man she can never have—unless she plans to rob the cradle. It’s too dangerous…

She’s the only one for him…

Adam never wanted to settle down…until Sera. But even when her children give him the green light, he must prove age is an alien concept...

Will Sera give him a chance, or will Adam be left in the cold, never more than her alien admirer?

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jessicasubject.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…

I’m an “everything but the kitchen sink” kind of cook and I love using my crockpot! A fave meal to do in the crockpot is Chicken Alfredo with Fettucine. I don’t use a recipe since it’s everything but the kitchen sink thrown in but here are my process/items I use (never the same twice LOL) to feed a family of 5.

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Ingredients:

5-6 boneless, skinless chicken breasts

2-3 jars of Classico Alfredo (roasted garlic or original)

900g pkg of Fettucine noodles

Butter

Peppers, onion, garlic

Process:

1. Add chicken and alfredo sauce to crockpot.

2. Add peppers, onions, garlic for seasoning.

3. Cook all day – five hours is good too.

4. Once ready to cook noodles, boil for 15 mins in pot of water.

5. Strain noodles once cooked, let sit about 5 mins, then spread 2 tblsp of butter over noodles.

6. Cut chicken breasts into small chunks.

7. Dish up noodles and chicken onto each plate, then spread alfredo sauce over top.

8. Ready to eat!

Side dish can be whatever you want it to be. Often times, my kids prefer broccoli.

Bridget Guthrie and Zander Hudson have worked at Club Splendor together for years, sharing smoldering glances, flirting, and building a friendship. Thanks to the club’s strict policy of no staff fraternization, they’ve resisted how much they truly want each another.

With Bridget leaving to explore her dreams, they no longer have to hide their passions. After hours, in one of the pleasure rooms at Club Splendor, they finally give in to the burning desire they’ve held at bay for too long. She’s taken care of other people’s love lives for so long while at the club, can she find the courage to take care of her own needs and fantasies?

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www.kaceyhammell.com

Summertime is a great time for seafood, and shrimp is the seafood I love best. While the recipe calls for the shrimp to be cooked on the stove, I like to use the grill so this can be enjoyed outdoors too!

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Shrimp Scampi

1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest

Directions
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute.

Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.

I am everything you fear. I am vampire.

As the two Sons chosen to decipher the Prophecy of Idolas, Ramiel and Thane journey to find the key to defeating the Archons. Together with Noele, a born vampire, they confront their fates as they fulfill their duty to their world. Along the way, they'll find love, but death and betrayal lurk in the shadows, threatening everything dear to them.

Descended from the gods and warriors all, each Son's loyalty will be tested. Every action has consequences, and the choices they make now seal their fates. Alliances as old as the vampire world itself are reforged, and the Sons' duty is clear. Stop the Archons. Or die trying.

How’s this for an idyllic summertime romance? My husband likes to grow vegetables, and I love eating them. This is one of my favorite dishes, partly because I can use the fresh tomatoes and garlic from our (his) garden. I can’t claim credit for the recipe, but I can for the tweaks! Another plus is that it’s ready in thirty minutes.

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California Chicken Spaghetti

1 (16 ounce) package uncooked angel hair pasta

3 tablespoons olive oil

4 skinless, boneless chicken breasts (cut into strips)

2 tablespoons chopped, fresh garlic

3-4 tablespoons Creole seasoning (original recipe calls for 2 tablespoons Cajun-style blackened seasoning and 2 tablespoons basil)

sat and pepper to taste

3 or 4 fresh tomatoes with skin removed (original recipe calls for 10 diced roma tomatoes)

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5-8 minutes or until al dente. Drain.

Heat olive oil in large skillet over medium heat. Coat chicken pieces in Creole seasoning. Add fresh garlic and chicken pieces to skillet until browned on the outside.

Mix in the tomatoes. (I remove tomato skin by dipping briefly in boiling water, than peeling). Cook until tomatoes are semi soft and chicken is cooked through.

Toss with pasta and sprinkle crumbled feta cheese on top. Delicious!

Dead Ringers 1: Illusion

An Original Publication. This is a 25,000-word novelette for the ebook market that is the first volume of a nine-volume New Adult serial with mystery, romance and missing memories.

Do you know who your friends are?

Jade Greene remembers nothing from the time she went missing except a blinding headache and an evil clown with a syringe. Not exactly the stuff to convince others of your sanity.

Nobody at the summer carnival believes Jade was even in danger except her secretive co-worker Max Harper. Max offers to help Jade solve the mystery, but he’s sidetracked by the case of a Black Widow.

When Jade and Max stumble across a body on the beach, only two things are certain. People in town aren’t who they seem. And things for Jade are about to get much, much worse.

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www.darlenegardner.com

If you can’t stand the heat, then get out of the kitchen… and this dish brings the heat!

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Ingredients:

One 16 ounce box elbow macaroni, about 4 cups

About 1/4 teaspoon of ground black pepper

32 ounces shredded Cheddar cheese blend, Pepper Jack, Gouda cheese (Reserve 1/4 cup)

1 cup of sour cream

Two sticks butter or margarine cut in small pieces (Reserve 1/2 stick)

Two 16 oz cans of condensed milk

1/4 cup of bread crumbs

(Serves 8 to 10)

Preparation:

1) Heat the oven to 350°F.  

2) Butter a 4-quart baking dish.

3) Cook macaroni following package directions.

4) Drain in a colander and rinse with hot water.

5) Put the drained macaroni into the prepared baking dish.

6) Sprinkle with 1/4 teaspoon of pepper and add the sour cream and pieces of butter. (Reserve 1/2 stick of butter for top of dish.).

7) Gently mix in your cheese. (Reserve 1/4 cup of cheese for the top of dish.) Level out your mac & cheese in the dish. 

8) Slowly pour milk over the mac & cheese. Top with the remaining cheese, then bread crumbs, then dot with the butter/margarine pieces on top.  Bake for about 60 to 90 minutes.

Over three generations, the Gibbons women of Chesterton, Virginia, have built their reputation as a family of shameless—but refined—gold diggers. They even have a strict set of rules by which they operate. But the rebellious, youngest Gibbons sister is about to break them all…

Lauren Gibbons is committing the ultimate family betrayal: abandoning the tradition of seducing men for money. Nothing is worth the abuse she’s endured from her sugar daddy. Now a sous chef, Lauren is hoping to break from the past for good. And when she meets hot former NFL player Crisanto Weaver, she even lets herself imagine a future. But the small-town rumor mill—and her own sisters—aren’t ready for a new Lauren. Between her conniving relatives, her vengeful ex, a mountain of debt, and a whole lot of haters, can she escape her old life, and create something new?

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www.shellyellisbooks.com

This isn’t the fanciest thing I make, but it’s definitely the most popular. Once you’ve eaten homemade mac’n’cheese, you’ll never go back to the boxed variety. In addition to being comfort food and an easy side dish, it makes a great base for hearty casseroles.

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Ingredients (makes 4 side servings):

1 ½ cups grated old cheddar cheese (or other kind)

2 cups cooked pasta noodles, any shape

1 cup skim milk

1 ½ tbsp flour

Easy Cooking Directions:

Boil pasta as directed on package (times vary according to noodle type and your desired level of tenderness), drain and set aside.

In a medium-sized saucepan over medium heat, whisk flour into milk. Continue whisking intermittently until milk bubbles and begins to thicken (about 4 to 5 minutes). Resist the urge to walk away—constant whisking eliminates lumpiness.

Reduce heat to minimum and add grated cheese, stirring until smooth.

Stir cooked pasta noodles into the cheese sauce.

Serve and enjoy!

Options:

Add in extras for a change of pace or to turn this side dish into a hearty main course. Here are some of my favorites…

Taco-seasoned Ground Beef (To be really fancy, dump it all in a casserole dish, top with crushed tortilla crackers and another sprinkling of grated cheese and broil to make the top warm & crispy.)

Peas and Cubed Ham

Salsa and Diced Chicken Breast

Cassie has fantasized about the ginger-haired personal trainer for months. Brian is friendly, but never more—until he appears on her doorstep and shows her how much her flirting has affected him. The more she’s with him, the more Cassie wants the fairytale, not just hot sex with the six-two hunk. She can give Brian full access to her body, but after her ex’s reaction to her explicit photography business, sharing her secrets, and her heart, isn’t an option.

Brian knows better than to break the rules. Don’t date gym members. Keep his inner beast on a leash during sex. Cassie tested his resolve on number one her first day in the gym. Shattered the second rule when he touched her. The petite pixie shares his preferences in the bedroom. She makes him laugh and love—but past mistakes haunt him, emotionally and tangibly. Cassie’s worth the price he’ll pay for breaking the rules. Now he must convince her to give him her heart.

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www.karladoyle.com

The recipe I’m sharing is one of three mentioned in my upcoming release, Alien Adoration. Luke hopes Rachel will find it romantic to make a meal together, but things don’t go as he planned.

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Shrimp Scampi with Linguini

1 pound linguini

4 tablespoons butter

4 tablespoons extra-virgin olive oil, plus more for drizzling

2 shallots, finely diced

2 cloves garlic, minced

Pinch red pepper flakes, optional

1 pound shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

½ cup dry white wine

Juice of 1 lemon

¼ cup finely chopped parsley leaves

Bring a large pot of water to boil. Add a couple tablespoons of salt then the linguini. When water returns to boil, cook for 6 to 8 minutes.

In a large skillet, melt 2 tbsp butter in 2 tbsp olive oil over medium-high heat. Saute shallots, garlic and red pepper flakes for 3-4 minutes. Season shrimp with salt and pepper then add them to the pan. Cook until shrimp is pink (2-3 minutes). Once cooked, remove shrimp from pan and set aside, keeping them warm. Add wine and lemon juice to pan and bring to boil. Add 2 tbsp butter and 2 tbsp oil. When butter has melted, add in cooked shrimp, parsley, and cooked linguini. Stir well and season with salt and pepper. Drizzle over a little olive oil and serve.

Erotic dreams fill her with need…

Night after night, Rachel fantasizes about her sexy, playboy neighbor. But in her small town, no one changes, least of all the bad boy next door. But when Luke rescues her not once but twice from disastrous dates, she dares to believe her knight in black leather armor may be the right man for her after all. 

Until she learns the truth...

Life on Earth has never been easy for Luke. Stranded as a little boy, he struggled to craft an existence for himself, but he never forgot the first human he met--and he never stopped wanting to see her again. Returning to Hanton, Luke longs for Rachel. Yet, nothing goes as he plans, and Rachel barely notices him. Convincing her he isn't like all the jerks she's dated means telling her the truth, but can she handle it?

Can she overcome her fears, or will she deny her alien adoration and leave him stranded once more?

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jessicasubject.com

I like a lot of different cuisines, but when I'm in the mood for some serious comfort, I really love rustic Italian. Fitting that one of the male leads for my recent book is an Italian....

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Mushroom-Leek Ragout on Penne

*This can also be served with fresh pasta and it's quite delicious--but penne is less labor intensive and also delicious. Also, if you're not a fan of vegetarian recipes, you can easily add chicken.*

Ingredients:

One pound penne pasta

2-3 leeks

one pound porcini or baby bella mushrooms

1/2 onion, diced

3 cloves of garlic, finely minced

1 tablespoon thyme leaves

salt and pepper

1 teaspoon of crushed red pepper flake

one can of crushed tomatoes

olive oil

Cut the leeks in half lengthwise, keeping the root mostly intact. Rinse them very, very thoroughly--leeks are incredibly full of sand! Chop them into half-moons about a quarter inch wide--it's not that important to be precise, as they cook down. Some people only use the white parts, but I am quite fond of all but the very tips of the leeks.

In a 12 to 14-inch saute pan, heat the olive oil over high heat until smoking. Add the mushrooms and saute over high heat until browned. Add the onion, leeks, garlic, salt, pepper and thyme and red pepper flake and cook for about ten minutes. add the crushed tomatoes and allow the mixture to come up to a boil before lowering the heat.

In a big pot, bring 6 quarts of water to a boil with a heavy dose of salt--at least two tablespoons. When the water is at a boil, add the pasta and cook until about one minute short of the instructions. Drain the pasta and toss with the sauce, letting the heat from the pan cook the pasta the last minute. You may want to reserve a little of the pasta water to add in, if the sauce gets too dense; but mostly I just don't let the pasta drain as thoroughly, and the residual water mingles with the sauce for a good texture. Serve with grated parmigiano and a glass of the wine of your choice!

When Nick Laurent’s grief over losing his wife transitions into full-blown depression, his best friend Paolo DeLuca is worried. After trying and failing to pull Nick out of his downward spiral, he decides that his girlfriend Angharad Johns can accomplish what he can’t, and convinces her to try seducing the guitarist.

Nick Laurent, missing his wife and wishing that his friends would leave him alone in his grief, is unsure of accepting a new partner in Angharad. As his feelings for her develop, Nick wonders if he’s betraying his late wife by falling for Paolo’s girlfriend.

Angharad Johns is conflicted at the idea of seeing two men at the same time. Instead of being the seducer, Angharad is seduced, and soon finds her schedule fuller than she could ever imagine. If she is going to keep this up, she has to find a way to fit both gorgeous men into her life.

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www.marykpreston.blogspot.com

I love baked ziti.   My very favorite is rich and decadent and has no meat.  My hubby likes it, but in deference to his carnivorous nature and in an effort to lighten things up (yes, this has 2 pounds of meat and is LIGHTER than the meatless ziti I prefer–I wasn’t kidding when I said the other version is decadent), I created this extra meaty ziti (which is also loaded with veggies–that’s the light portion). 

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Ingredients:

• 1 pound ground beef, cooked and drained
• 1 pound turkey breakfast sausage cooked
• 8 ounces mushrooms sliced
• 4 ounces sliced black olives, drained
• 30 ounces diced tomatoes
• 1/2 cup roasted red peppers,diced
• 8 ounces gluten free pasta
• 1 cup light cottage cheese
• 8 ounces fresh mozzarella, diced
• 3 tbs tomato paste
• 1/2 tsp kosher salt
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 4 ounces shredded part-skim mozzarella cheese

Directions:

1. Preheat oven to 350 degrees.

2. Cook pasta according to package directions, less 2-3 minutes.  It’s going to cook more in the casserole itself.

3. Brown the ground beef.

4. Drain and rinse.

5. Brown the sausage.

6. As the sausage is cooking, add the chopped mushrooms and cook until softened.

7. Add the ground beef back in.

8. Turn off the heat.

9. Add the olives, both cans of tomatoes (undrained), the roasted red peppers, tomato paste, oregano, salt, red pepper flakes, and cottage cheese, and fresh mozzarella and mix thoroughly.

10. Add the pasta and mix until well incorporated.

11. Pour into greased 9×13 casserole dish and cover with foil.

12. Bake for 30 minutes.

13. Remove the foil and top with the shredded mozzarella and bake for another 15 minutes, until cheese is melty.

Paranormal beings exist among us. 

Their strictest rule: Keep the secret.

Forsaken By Shadow

A mission gone wrong.  An operative captured and disavowed.  A daughter, determined to save the only family she has left.  Out of options, Embry seeks the help of the only man she ever loved.  He has a new name, a new life, and no memory of her world.  Can Cade remember who he was before its too late?

Devil's Eye

Trouble.  That's what wolf-shifter Mick thinks when a beautiful woman appears in his New Orleans bar with a hurricane at her back.  His apprehension grows when Sophie starts asking questions about his missing waitress.  Mick will do anything to protect a member of his adopted pack--even form an alliance with a woman with a badge.

Blindsight

Isla's ability as a Seer has made her a life-long captive of a paranormal crime lord.  Fae assassin, Ransom, offers her a chance at escape, but when she touches his hand, she sees blood, horror, apocalypse.  What reason can Ransom have for wanting to rescue her?  And can she trust a man who deals in death?

Three novellas of danger and sizzling, magical attraction.

Genesis...it's only the beginning.

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http://kaitnolan.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.

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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.

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http://www.authoramberlin.com

It's pasta that tastes like pizza! This is a great meal for using leftovers and always tastes great no matter what you throw in it.

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You'll need:

Pasta (fusilli is the best for this meal but you can use any kind)

Butter

Tomato Paste (or tomato puree)a

Garlic Paste (if desired)

Cheese

Salami/pepperoni/ham

Pineapple chunks

Boil enough pasta for every person you're feeding.

Once you've drained it add one tablespoon of butter, two tablespoons of tomato paste (If you don't have this, half a tin of tomato puree will work) Add garlic paste.

Mix well so all the pasta is coated.

Put in your desired "toppings". I usually have salami, pineapple and lots of cheese, but you can use anything you like. Mix it all together and add a sprinkle of parsley on top and serve.

 

 

All the email said was, “No looking, no touching and no underwear. See you at the park.” It was going to be a wild night….

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http://lexiedonovan.com

Food is an important part of my life and it always makes some sort of appearance in all my stories. Great food is a feast for all the senses, and some foods are so sensual they may lead to other things. This Pasta Carbonara recipe feels luscious and extravagant, but it's so easy to make you'll have plenty of time for other pursuits.

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1 lb fettucine or linguini
6 slices bacon, chopped
3 cloves of garlic, minced
1/4 - 1/3 cup dry white wine
3 egg yolks
1/4 cup milk (or cream, if you're going for real decadence!)
1 cup fresh Parmesan cheese, grated
Several basil leaves, sliced thin just before serving - optional, for garnish

Bring a large pot of salted water to a rolling boil. Cook pasta as indicated.

While the water is coming up to boiling, heat a large 12" skillet or wide pan. As the pasta is cooking in its pot, cook the bacon in the other pan until crisp. Remove the bacon from the pan and let it drain on paper towels. Add garlic to hot bacon grease and cook for 30 sec or so, just until golden. The moment the garlic is done, pour in the white wine, scrape up any brown bits at the bottom of the pan and let reduce briefly. Combine the egg yolks and the milk in a small bowl and set aside.

When the pasta is done, drain it thoroughly, keeping about 1/2 cup of the hot pasta water. Add the drained pasta to the pan with the garlic and wine, remove it from the heat and stir gently but thoroughly, making sure that every strand of pasta glistens with oil. Add a splash of the hot pasta water to the eggs to temper it slightly, then slowly add the egg mixture to the pasta, stirring constantly. You want the pasta to be cool enough that the eggs don't solidify, but hot enough for them to be cooked. Add half of the freshly grated cheese to the pasta and stir until melted.

Serve with a sprinkle of bacon bits, a sprinkle of cheese, and a sprinkle of sliced fresh basil.

All it takes is a spark of Grrrrrl power to set the swamp on fire!

A Tickle My Fantasy story.

Librarian Debra Henry is boring. And she’s okay with that. Really. It’s not as if the teensy amount of witchcraft that flows in her veins is worth getting excited about. Yet someone—or something—thinks it’s worth crawling out of the swamps to attack her. Those “somethings” are werewolves.

When one of them is hurt saving her, the least she can do is take him home and patch him up. Healing him stirs more than her senses. Maddox Moreau awakens the magic that sleeps in her blood. And suddenly, life’s not quite so boring.

A wildlife manager at Congaree National Park by day, Maddox likes being the BWIS—Big Wolf In the Swamp. By night, he lets his wild side out to play lone wolf. At least until he meets the one woman who can share his soul. Perhaps it’s best, though, if he holds off on sharing his preference for raw meat.

Rescuing her seals his fate—but only if he can protect her from a rogue of his kind. A werewolf with a nasty stalker streak…

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Product Warnings

This story contains hunky werewolves, librarian fetishes, Southern humor, smart-ass women and men who think that’s sexy, magic, medieval legends, disco music and flatulent Boxers. (The dogs, not the underwear.)

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www.selacarsen.com