Re-Release of my Kindle World book: Dust on the Bottle! This is a crossover story between my Crawley Creek Series, and Sable Hunter’s Hell Yeah! Series! As a KW book you could ONLY get it in the US via Amazon, but now you can get it everywhere!
Dust on the Bottle
Freelance Photographer Monica McCray has one goal, never pass up an adventure. Coming to Crawley Creek Ranch, she finds one.
Kyler DeWitt’s inner demons are close to killing him. Booze and self-pity leave him a ticking time-bomb.
When these two forces collide, a passion like no other ignites. Now Monica realizes the adventure she wants includes North Dakota roots, but will she be enough to keep Kyler grounded or will she be just like the dust on one of his bottles?
Amazon: https://www.amazon.com/dp/B07FM7NZW8/
Kobo: https://www.kobo.com/us/en/ebook/dust-on-the-bottle
Nook: https://www.barnesandnoble.com/w/1129099466
iBooks: https://itunes.apple.com/us/book/id1412777072
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Join me and many of my local KC author friends for Romance GenreCon!
Book Signing is August 4 from 2-5pm
Find out more here: https://www.mymcpl.org/events/romance
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Caramel Apple Sheet Cake
This delicious apple cake is perfectly moist and has caramel frosting infused in each
and every bite! It is heavenly!
Ingredients
2 cups flour plus 2 Tablespoons flour
2 cups sugar
1 teaspoon cinnamon
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 cups peeled and chopped green apples
Frosting
½ cup butter
6 Tablespoons milk
3½ cups powdered sugar
½ teaspoon vanilla
⅛ cup caramel sauce (I use caramel ice cream topping)
Instructions
1. In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
2. In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the
flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in
between each addition. Stir in apples.
3. Pour into a 15×13 inch greased jelly roll pan.
4. Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
5. While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is
melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.
https://www.chef-in-training.com/caramel-apple-sheet-cake/
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S’mores Crunchwrap
If I’ve learned anything at Delish, it’s that there’s nothing you can’t crunchwrap. Don’t get me wrong, the OG Taco Bell formula is perfect. But so is our chicken parm, buff chick, and, now, s’mores.
- To make each crunchwrap, lay one flour tortilla on a clean surface. Scatter marshmallows into the center, leaving about a 2” wide border around the center. Top marshmallows with graham crackers. Top graham crackers with chocolate.
- Tightly fold the edges of tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwrap so the pleats are on the bottom and they stay together. Repeat with remaining ingredients to create 3 more crunchwraps.
- In a large nonstick skillet over medium-high heat, melt about a tablespoon of butter. Add crunchwrap, pleated side-down, and cook until golden, about 2 minutes. Flip crunchwrap and cook until golden on other side, about 3 minutes more.
- Remove from heat and immediately toss in cinnamon-sugar.
- Repeat with remaining crunchwraps, wiping skillet clean and adding more butter as necessary.
- Cut in half and serve immediately.
https://www.delish.com/cooking/recipe-ideas/a21085533/smores-crunchwrap-recipe/
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Apple Fritter Cake – Weight watchers
To Make this Recipe You’Il Need the following ingredients:
Ingredients:
For Filling:
1 heaping cup of sliced apples (cored and quartered and then sliced)
1/3 cup sugar
1/4 teaspoon cinnamon
small pinch freshly grated nutmeg
2 tablespoons cornstarch
2 teaspoons water
Plus
1/2 cup brown sugar (can use a 1/4 cup each of dark and light)
1/2 teaspoon cinnamon
For Cake:
1/3 cup butter
3/4 cup sugar
1/2 cup applesauce
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup greek yogurt (you could use plain yogurt as well or sour cream)
For Glaze:
2 cups powdered sugar
1 teaspoon vanilla
6 tablespoons milk
Instructions :
For filling:
Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan. Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickend and the apples are a bit soft. Set aside to cool. In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.
For Cake:
Preheat oven to 350°. Grease and flour a 9×13 baking dish. Set aside.
Cream butter and sugar until light and fluffy, about 3 minutes. Add applesauce and vanilla and mix till combined. Add the eggs, one at a time, beating well after each addition.
Sift the dry ingredients together. Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients. Beat until just combined.
Spoon half of the batter into the prepared pan. Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter. Sprinkle the rest of the brown sugar cinnamon mixture over the top.
Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.
For Glaze:
While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency. When the cake comes out of the oven, immediately but carefully pour onto hot cake. Try to pour as evenly as possible.
You might have to pick up the cake and tilt it to spread the glaze evenly.
I even poured some out that pooled at the corners and repoured that over the top. Let the cake sit for awhile for the glaze to set.
Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes.
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No-Bake Rice Krispies Peanut Butter Granola Bars
Ingredients:
1 1⁄2 cups Rice Krispies (for a firmer bar increase up to 2 cups)
1 1⁄2 cups quick-cooking oats
1⁄2 cup brown sugar, packed
1⁄2 cup dark corn syrup or 1⁄2 cup light corn syrup or 1⁄2 cup honey
1⁄2 cup reduced-fat peanut butter (or can use regular peanut butter)
1 teaspoon vanilla
1⁄2 cup dark raisin (or can use either 1/2 cup chopped nuts or 1/2 cup seeds or 1/2 cup coconut)
1⁄3 cup mini chocolate chip (to prevent melting refrigerate or freeze the chocolate chips before mixing in)
Directions:
lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
In a large bowl combine Rice Krispies cereal, oats and raisins.
In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
Pour over the dry ingredients in the bowl; mix to combine.
Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
Chill until firm.
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Weight Watchers How To Make Cowboy Cookies
Ingredients
1 1/2 cup(s) quick cooking rolled oats
3/4 cup(s) all-purpose flour
1/2 tsp baking soda
1/2 tsp table salt
1/2 cup(s) unsalted butter, softened
1/2 cup(s) packed light brown sugar
7 Tbsp sugar, granulated
1 large egg(s)
1 tsp vanilla extract
1/4 cup(s) mini chocolate chips
Instructions
Preheat oven to 350°F.
In a medium bowl, stir together oats, flour, baking soda and salt until blended; set aside.
In a large bowl, with an electric mixer, beat butter and both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla until blended. Stir in oat mixture with a wooden spoon. Stir in chocolate chips.
Drop rounded tablespoonfuls of batter, 2-inches apart, onto 2 ungreased cookie sheets. Bake until cookies are set and light golden, about 13 to 15 minutes. Let cookies cool on baking sheets for 2 minutes. Remove cookies to a wire rack and cool completely. Yields 1 cookie per serving.
NotesStore cookies in an airtight container at room temperature up to 1 week or freeze up to 2 months.
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Once Upon A Twisted Time #OUATT
From the days of old, with the twist of new, these fairy tales are just for you.
Drawing from a well of myth and legend, each of these 16 USA Today and NYT Best Selling Authors, has put their own twist on a story from childhood.
Modernized tales of love, war, oaths, and curses, uncover the secrets in Once Upon a Twisted Time. We promise you a Happily Ever After…
#Amazon: https://www.amazon.com/dp/B079MQKQF5
Authors include: Julie Morgan, Rebekah R Ganiere, Savannah Verte, Amy L Gale, Louisa Bacio, D.D. Miers, Lori King, Emily Cyr, Jess Haines, Tara Vasser, Elizabeth Raven, Christine Alvarez, Jolanthe Aleksander, Erzabet Bishop, Angelica Dawson
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Sidney’s Triple Shot
Apache Crossing
Sidney Rowe has been abused in ways that most people can’t even imagine. After a horrific miscarriage, she left behind everything she had to escape her ex-boyfriend. She finds refuge in the kindness of the three Dawson brothers. They give her a job and a sense of security in the small town of Apache Crossing.
Xavier, Tyce, and Noah Dawson have built their bar, Triple Shot, into a profitable enterprise. The three former Marines have also built a reputation for integrity in the community, but their sex appeal and charm are legendary. They enjoy their playboy status…that is until a jumpy, skittish Sidney stumbles into their lives needing their help.
Sexual tension explodes when the brothers decide they want to protect and share Sidney, but to have her they have to stop her ex from haunting her. Can they keep her safe and win her damaged heart?
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Weight Watchers No Bake Graham Cracker Cheesecake
INGREDIENTS
- Low-Fat Graham Crackers
- 8 oz. fat free cream cheese (softened)
- 1 cup cold skim milk
- 2 Tblsp. lemon juice
- 1 small box instant vanilla pudding (sugar free)
- 8 oz. fat free Cool Whip
- 1 can lite cherry pie filling (or any flavor)
HOW TO MAKE:
- Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the cream cheese until smooth. Add milk and lemon juice to the cream cheese and beat until smooth. Stir in pudding mix, then fold in Cool Whip.
- Spread 1/2 of cream cheese mixture over graham crackers. Repeat with another layer of graham crackers and cream cheese mixture. Spread pie filling over top.
- Refrigerate overnight for graham crackers to soften. Enjoy 🙂
WW SP: 3
Minutes to Prepare: 10
Number of Servings: 20
