Category Archives: Karen’s Killer Fixin’s

Karen’s Killer Fixin’s: Swedish Meatballs

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SWEDISH MEATBALLS.

This is such a family favorite when my kids were growing up I had to make a double batch every time. It was delicious and inexpensive to make, and immensely satisfying…especially when the snow was flying. Comfort food! Needless to say, I’ll be making this up in next week or so while my Army son and his buddy are on leave. 🙂

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 45 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SWEDISH MEATBALLS
[Makes 10 2-inch balls]

1 slice bread, 1 inch thick soaked in milk
1½ lb. ground beef
2 eggs, well beaten
1 T. butter
¼ cup finely chopped onions
3 T. parsley
1¼ tsp. salt
¼ tsp. paprika
1 tsp. lemon juice
¼ tsp. nutmeg
1/8 tsp. allspice
2 T. butter or drippings
2 cups beef stock or prepared bouillon
Mashed Potatoes

Soak slice of bread in milk to cover.  Meanwhile, beat eggs well and add to meat.  Melt butter in saucepan and sauté onions.  Add to meat.  Wring milk from bread and add bread to meat, as well as parsley, salt, paprika, lemon juice, nutmeg, and allspice.  Mix well.  Shape meatballs into 1½-inch balls.  Brown in 2 T. butter or drippings.  Simmer closely covered until done, about 15 minutes in 2 cups beef stock OR prepared bouillon (2 beef bouillon cubes & 2 cups water melted in microwave to create stock).  Make pan gravy with flour thickening (small amt. cold water, whisk in flour to desired thickness to remove lumps before adding to stock for gravy).  Serve with Mashed Potatoes and a vegetable.

 

Karen’s Killer Fixin’s with Elizabeth Haysmont

 

  Karen’s Killer Fixin’s **AUTHOR SPECIAL**

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, ELIZABETH HAYSMONT, and her favorite recipe for MEXICAN STUFFED SHELLS!

BOOK PEEK ~ The High Bridge by Elizabeth Haysmont

Sandra Yorken made it her life’s work proving that spirit sightings are the result of wishful thinking or willful misconduct. She’ll go to any length to debunk a story that makes a location a ‘tourist attraction’.

When she crashes her bike on a remote mountain road while searching for the legendary Ghost Train of the Rocky Mountains, the last person she wants help from is the mysterious (and breathtakingly handsome) Seth ‘Monty’Montclair. If her altitude sickness and an evil spirit don’t kill her first, falling in love with the wrong man may just break her heart forever.

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THE HIGH BRIDGE by Elizabeth Haysmont

EXCERPT

July, 2004

Seasons Park, Colorado

Sandra Yorken adjusted the elastic band of the headlamp to stop it digging into her forehead. Moving slightly, she cast its bluish beam onto the electromagnetic field detector in her hand. She watched the numbers display as she moved the device along the headboard. It irritated her that she had to do this in the dark.

“This wall is absolutely hot with EMF,” she said.

Wade Conrad, amateur ghost hunter, looked up from the camcorder he was setting in the corner. “Hot? Really?”

“I’m spiking the scale,” she muttered, climbing off the bed. “There must be unshielded wires in the wall behind the bed here. We’d better warn the hotel not to allow any guests with pacemakers to sleep in this room.”

“You sure it’s wires? I mean… there have been so many sightings in this room…”

Sandra sighed. That was the problem with investigating haunt-sites with the Believers. Sometimes the hard evidence upset the Dream. She knew better than to stomp on them. It was a hard lesson learned after the article about thatOhiogroup. Boy, did she take the heat for that one.

“Listen, can we turn a light on for a little bit?” she asked. “I’d like to see what I’m dealing with here.”

“No, ’cause Mark says it messes with the night vision cameras.”

Sandra rolled her eyes. “Okay, okay, can’t go against my host.” She continued to trace the outline of the bed, checked the output of the bedside lamps and swept the television on the credenza. She bit her lower lip and flicked the EMF detector into a different mode and back again. “Everything in this room is hot.”

“Well, what did you expect? It’s a haunted room,” Wade said. After a moment, his white grin gleamed against his dark face. “It’s THE haunted room.”

Sandra shook her head, forgetting that the headlamp betrayed her movements. “There must be another explanation for this. I haven’t seen such high readings since the Boston Museum of Industrial Arts. They had this storage room that was right next to an electrical room. The fear cage it generated would have blown your mind.”

“You investigated a museum?”

The awe in his voice was unmistakable, and Sandra blushed. “Well, the Board wanted to clear up why the maintenance personnel kept quitting because of the headless man in the basement. It was a simple fix; just add lead shielding around the electrical room.”

In the dark, Wade let out a sigh, telling her it wasn’t the answer he wanted.

“Anyway, either my EMF detector was damaged during the flight fromBostontoDenver, or there’s something seriously wrong with this room.”

Sandra stifled a scream as suddenly both their headlights went out. In the dark, she heard Wade move, followed by a crash and clatter.

“Oh crap, I’m dead,” Wade muttered.

“What happened?”

“That was Mark’s camera,” he answered, dread weighting his voice.

Sandra groaned and pulled the lamp off her head, clicking the switch repeatedly. What else could possibly go wrong with this investigation? First the flight delay, then the shuttle van from the airport to the mountain resort broke down, now malfunctioning equipment.

“I swear,” she grumbled under her breath. “This event is jinxed.”

“Do you really think so?” Wade asked seriously.

“No,” she sniped back. “Everyone blames the supernatural when things go wrong. I think it’s more that I’ve come from sea-level to 8,000 feet and I’m just screwing up because I’m oxygen-deprived.” She gave up on the headlamp and felt her way towards the bedside light. “I have to turn this light on, Wade. I can’t see a thing.”

The young man agreed reluctantly, so she turned the switch. Nothing happened. She turned it again and it lit up. Must be a standard bulb in a three way lamp. She looked at Wade who was straightening from a crouch with several pieces of camera in his large hands. A tear gently streaked down his black cheek.

“Mark’s gonna kill me.”

Sandra stepped closer and winced at the broken plastic cradled in his pale palms. “Ouch! Did you step on it?”

“No! I swear that it just fell off the tripod. The attachment went from tight to disconnected in seconds.”

Another tear escaped his eye as Sandra stared at him. She didn’t understand all this emotion. She’d engaged in many conversations with Wade, trying to arrange this investigation with his amateur ghost hunting group. In every conversation, he was happy-go-lucky, friendly and cheerful, even during her butting heads with Mark after her late arrival threw off the group’s schedule.

It must be the elevated EMF she detected. It was known to have that effect.

Reluctantly she glanced around the elegant hotel room. “Okay, you win this round,” she murmured. “We’ll leave you alone now.”

Wade gasped. Both headlamps were on again. Sandra growled and turned hers off.

Coincidence. It had to be.

 

  About the author, Elizabeth Haysmont….

It seems Elizabeth Haysmont’s entire life has been dedicated to research. At least that’s the spin she’s putting on it when she tries to explain why so many of her real life experiences end up in her books. Motorcyclist, photographer, graphic artist, traveler, caver, history buff, rail buff, hiker, off-roader, musician, actor – Life has dragged her (with her husband of twenty-plus years) through 35 states and six foreign countries. She and her husband even chose an adventurous way to wed: in a cave nearSt. Louis, 50 feet underground.

She likes to think that with all this fodder for her imagination, her current friends are safe from being included in one of her novels.

But you never know.

Connect with Elizabeth….

The High Bridge by Elizabeth Haysmont is available!!

Passion In Print Press (ebook only): http://passioninprint.com/BookStore.php?bookid=EH_HIGHBRIDGE

Amazon: http://amzn.com/1608206556

Barnes & Noble: http://www.barnesandnoble.com/w/the-high-bridge-elizabeth-haysmont/1111243476

And fine indie books stores across the country

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 44 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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MEXICAN STUFFED SHELLS

1 lb. ground beef
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

NOTE: The only thing I do differently is using Mexican table cream instead of sour cream  and use a Mexican mix shredded cheese but those are minor differences. Also my husband doesn’t like black olives so I’ll add that to mine after serving

(Found this one on Pinterest – http://thewaytohisheart.wordpress.com/2011/09/30/mexican-stuffed-shells/.)

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**SPECIAL ANNOUNCEMENT:  Elizabeth will give away a $10 Amazon gift card to one lucky reader who comments!  Winner will be randomly selected and announced on July 6th!  Thanks, Elizabeth, for sharing your story and your recipe with us!

Karen’s Killer Fixin’s: Kahlua Chocolate Cake & Kahlua Frosting

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is KAHLUA CHOCOLATE CAKE and KAHLUA FROSTING.

You’re getting two recipes this week!  Kahlua is such a wonderful liquore to sip after a satisfying meal. Imagine how good it is to extend that flavor to dessert. A delightfully rich cake for that special occasion.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 43 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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 KAHLUA CHOCOLATE CAKE

3 egg whites
¾ cup sugar
½ cup shortening
1 cup light brown sugar
3 egg yolks
2 ¼ cups flour
½ cup cocoa
1 ½ tsp. baking soda
¾ cup strong cold coffee
¾ cup Kahlua

Grease and flour two 9-inch cake pans, set aside.  Preheat oven to 350 degrees.  Beat egg whites until soft peaks form.  Gradually add granulated sugar, beat until stiff peaks form.  Set aside.  Cream shortening and brown sugar until fluffy.  One at a time, add egg yolks, beating well after each.  Sift flour, cocoa, and baking soda together.  Add to creamed mixture alternately with coffee and Kahlua, beating well with each addition.  Fold egg whites into batter.  Pour into pans.  Bake 30-35 minutes or until done.  Cool 10 minutes.  Turn out of pans onto wire racks.  Cool completely.  Frost with Kahlua Frosting.

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 KAHLUA FROSTING

6 T. butter
1 lb. box sifted powdered sugar
3 T. unsweetened cocoa powder
3 T. Kahlua
2-3 T. hot coffee

In bowl, cream butter.  Add powdered sugar and cocoa, beat continually while adding Kahlua.  Still beating, add hot coffee to a thick and smooth consistency.

Karen’s Killer Fixin’s: Boiled Seafood Pot

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is BOILED SEAFOOD POT.

I have a love/love relationship with seafood. I haven’t met a seafood I didn’t like! One of my favorite experiences is going into one of the restaurants where the tables are covered with newspaper, an empty bucket with a whole roll of paper towels.. Why? Because I know I’m in Heaven, of course! 🙂 I love getting down and dirty with these seafood feasts. Crab.  Lobster.  Shrimp.  New potatoes slathered in butter.  Corn on the cob. Hot bread. Yikes.  My mouth is watering just typing it! You can add all sorts of delights to your Seafood Pot but I’m going to share a recipe today for an easy (and cheaper) version.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 41 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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BOILED SEAFOOD POT
Serves 8

3 T. shrimp & crab boil (like OLD BAY seasoning)
3 T. salt
1-1/2 gallons water
2 lbs. medium red potatoes, cut into quarters
2 lbs. smoked sausage,cut into 2-inch pieces
12 ears corn, shucked, ears broken or cut into 4-inch pieces
4 lbs. fresh shrimp

 

In a large stockpot, add shrimp boil and salt to water. Bring to boil. Add potatoes, and return to boil. Cook 10 minutes. Add sausage chunks and cook 5 minutes. Add corn and cook 5 minutes. Add shrimp and cook 3 minutes. Don’t let food sit in water at risk of overcooking. Serve immediately.

This would be great for a backyard party.  Serve this seafood pot like they do at some coastal restaurants.  Cover your table with newspaper. Throw a big bowl or bucket into the middle for diners to discard their debris, along with a roll of paper towels to wipe their fingers. Dump the food directly on the table and have everyone dig in!

** If you want crawfish or crab legs, too, you’ll want more crab boil. Serve everything with a hot, crusty bread. And don’t forget the cocktail sauce and melted butter!

NOTE: Clean up is a cinch! Just roll everything up in the newspaper and throw it away. Easy peasy!

Karen’s Killer Fixin’s: Chocolate Turtle Cheesecake

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is CHOCOLATE TURTLE CHEESECAKE.

Cheesecake? Chocolate? Caramel? Pecans? Fudge? There’s something here for everyone. Put it all together and you have something sinful on the plate.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 40 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHOCOLATE TURTLE CHEESECAKE
[Serves 12]

1 (14 oz.) pkg. caramels
1 (5 oz.) can evaporated milk
1 ¼ cups chopped pecans, divided
1 (9”) chocolate pie crumb piecrust
1 (3 oz.) pkg. cream cheese, softened
½ cup sour cream
¼ cup milk
1 pkg. chocolate instant pudding
½ cup fudge topping

 

  1. Place caramels and evaporated milk in heavy saucepan.  Heat over med-low heat, stirring continually, until smooth, about 5 minutes.  Stir in 1 cup chopped pecans.  Pour into piecrust.
  2. Combine cream cheese, sour cream and milk in blender.  Process until smooth.  Add pudding mix; process for about 30 seconds longer.
  3. Pour pudding mixture over caramel layer, covering evenly.  Chill, loosely covered, until set, about 15 minutes.
  4. Drizzle fudge topping over pudding layer in a decorative pattern.  Sprinkle top of cheesecake with remaining pecans.  Chill, loosely covered, until serving time.

 

Notes:  May make ahead through step 3.  Cover loosely with plastic wrap and refrigerate.  Add topping and decorate with pecans before serving.  VARIATION:  Drizzle ¼ cup caramel topping over the cheesecake instead of the fudge topping for a gooey sweet treat.

Karen’s Killer Fixin’s **Author Special** with Larissa Reinhart

 

  Karen’s Killer Fixin’s **AUTHOR SPECIAL**

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, LARISSA REINHART, and her favorite Japanese recipe for OYAKODON!

BOOK PEEK ~ Portrait of a Dead Guy by Larissa Reinhart

In Halo, Georgia, folks know Cherry Tucker as big in mouth, small in stature, and able to sketch a portrait faster than buckshot rips from a ten gauge — but commissions are scarce. So when the well-heeled Branson family wants to memorialize their murdered son in a coffin portrait, Cherry scrambles to win their patronage from her small town rival.

As the clock ticks toward the deadline, Cherry faces more trouble than just a controversial subject. Between ex-boyfriends, her flaky family, an illegal gambling ring, and outwitting a killer on a spree, Cherry finds herself painted into a corner she’ll be lucky to survive.

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  About the author, Larissa Reinhart….

Larissa Reinhart began her writing career in second grade when she sold her first publication to her neighbor for a nickel. After moving around the Midwest, South, and Japan, she now lives in Georgia with her husband, young daughters, and Biscuit, a Cairn terrier. Although she speaks without an accent, her writing is known to have a Southern drawl. Her debut novel, PORTRAIT OF A DEAD GUY, is a 2011 Dixie Kane Memorial winner, a 2012 The Emily finalist, and a 2012 Daphne du Maurier Award finalist.

Connect with Larissa….

Twitter: @RisWrites https://twitter.com/#!/RisWrites

Facebook @Larissa Reinhart https://www.facebook.com/RisWrites

Pinterest @Larissa Reinhart http://pinterest.com/LarissaReinhart/

Website: http://larissareinhart.com/

 

Portrait Of A Dead Guy by Larissa Reinhart is available AUGUST 28, 2012!!

Publisher: http://henerypress.com/books.htm

Amazon

Barnes and Noble in trade paperback & e-book

Sony Reader

Apple iPad

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 39 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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ABOUT OYAKODON

I’ve lived in Japan three different times in three different cities over the last fifteen years. We returned from our last stint a year ago where we lived in Nagoya for two years. That trip was especially memorable because it was the first time our children experienced Japan with us. After we returned, my kids and I were homesick for Japan. Not that we don’t like living back in Georgia (which we love), but reverse culture shock can be harder than regular ol’ culture shock.

One way I dealt with our reverse homesickness was to create a blog — The ExPat Returneth ( http://theexpatreturneth.blogspot.com/ )– to share what I missed with other expats. What proved most popular was when I shared the Japanese recipes I cook at home. I’ve been cooking Japanese food regularly for many years. I don’t cook Japanese food because I’m a foodie. I’m a lazy cook and find it easier than meals. It’s fast, the prep is easy, and the ingredients are usually cheap. Plus we miss eating out in Japan, so there’s the nostalgia factor. And we just like it. If you have 5 key ingredients in your cupboard — soy sauce, mirin, cooking sake, vinegar, and sugar — you can make most dishes.

Oyakodon literally translates as parent and child (oyoko) rice bowl (don), but the basic translation is chicken and egg on rice. A very traditional meal that you can find in many restaurants and homes in Japan, this is a simple and delicious Japanese dish that’s easy to make anywhere. This is my go-to meal when I don’t feel like cooking (which is a lot of the time), but have to anyway. (These kids and their constant need to be fed!)

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Photos, LEFT TO RIGHT

1.  Adding beaten egg
2.  Cooking the chicken & onion in the sauce
3.  Letting the egg set
4.  Oyakodon

[[These pictures are from my blog post on oyakodon: http://theexpatreturneth.blogspot.com/search/label/Oyakodon]]

OYAKODON
[Serves 4]

Ratios are easy to double.

*3-4 chicken thighs: deboned, deskinned and cut into bite-size pieces
1 onion, sliced thin
4 T. soy sauce
4 T. mirin (Japanese sweet cooking wine, easy to find now in major supermarkets)
3 tsp. sugar
1 cup water
3 beaten eggs

Hot cooked rice (3-4 cups). Japanese rice is short grain, stickier and less dry than long grain. But use what you’ve got. That’s my motto.

Combine all ingredients in a skillet except the egg and rice. Boil for about 4 minutes (until chicken no longer looks pink).  Add the beaten egg in a thin stream, turning the pan, so that it covers the cooked mixture.  Continue to cook until eggs are almost firm.  Scoop rice into individual bowls and ladle chicken and egg mixture on top of the rice.

You can’t get much easier than that!

*To make it healthier, you could use chicken breast meat. Japanese people generally use thigh meat, but we’ve cooked with breast. Just be sure not to over cook it.

Karen’s Killer Fixin’s: Mandarin Chicken

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is MANDARIN CHICKEN.

I love this recipe!  It fulfills my need for something with an Asian flair. It’s quick and easy to make, and zips with savory flavor.  Did I mention it’s easy to make? 🙂 It’s good to have recipes we enjoy that don’t take forever to prepare. This one’s for that time when the day was long, your energy is short, and you want to place a meal  on the table that the family sighs over!

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 38 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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MANDARIN CHICKEN

[Serves 4]

 

2 tsp. sesame oil
1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
¼ tsp. salt
¼ tsp. ground black pepper
2 (11 oz.) cans mandarin oranges, drained
1 red bell pepper
1 T. prepared hoisin sauce
2 cups instant brown rice
¼ cup chopped green onions

 

Heat oil in large skillet over medium-high heat.  Add chicken and sauté 3 minutes, until golden.  Add salt and black pepper and stir to coat chicken.  Add mandarin slices, bell pepper and hoisin sauce and bring to a simmer.  Reduce heat to low, cover and simmer 10 minutes, until chicken is cooked through, sauce is thick and oranges have broken down.  Meanwhile, bring 2¼ cups of water to boil in medium saucepan.  Add rice, reduce heat to low, cover and cook 10 minutes, until liquid is absorbed.  Remove chicken mixture from heat and stir in green onions.  Serve over rice.

Karen’s Killer Fixin’s **Author Special** Alexa Grace

 

Karen’s Killer Fixin’s **AUTHOR SPECIAL**

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, ALEXA GRACE, and her favorite recipe for Alexa’s Pumpkin Bars!

BOOK PEEK ~ Deadly Offerings

Passion with a generous dose of suspense makes DEADLY OFFERINGS a must read at 99¢.

Anne Mason thinks she’ll be safe living in the Midwest building a wind farm. She may be dead wrong. Someone is dumping bodies in her corn field and telling Anne they are gifts—for her!

As the body count rises, Anne realizes a cold-blooded serial killer is patiently waiting and watching her every move. And he won’t stop until he ends her life. It is clear there are no limits to this killer’s thirst for revenge or how far he will go to get it.

Michael Brandt, the ruggedly handsome new County Prosecutor, is the last person Anne can trust, but may offer her only chance at survival from a psychopathic killer. But will she survive the passion that rages between them?

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Deadly Offerings by Alexa Grace

EXCERPT

Anne peered into her refrigerator.  Not a piece of junk food in sight. She opened the freezer.  How could she be out of ice cream at a time like this?

She had to get out of the house.  Tonight bad memories hung over her like a thundercloud.   She relived the humiliating divorce hearing over and over, becoming angrier each time.

She tried to sleep.  No success.  She got out of bed and pulled on a pair of jean shorts, a black glittery Lady Gaga tank top and her Reeboks.  She’d go for a drive to clear her head.  It was close to midnight but with any luck, she’d find someplace open to stock up on junk food.

She backed her SUV out of the garage, shoved the gear to drive and moved down the street, windows down, the breeze whipping her ponytail about her face.  She drove down Route 40 until she reached a section of fast food restaurants, bars and a mini-mart.  The mini-mart didn’t look busy so she parked in front.

She grabbed a shopping basket and strode down an aisle of the store picking up Reese’s Peanut Butter Cups, Butterfinger candy bars, tortilla chips, a jar of salsa, and a quart of soda as she went.  She moved to the refrigerator case and eyed the selection of ice cream.  She pulled out a couple of cartons of Ben & Jerry’s Red Velvet Cake then headed to the teenaged cashier whose eyes were plastered on her long legs.

She paid for the items, whirled around and slammed into the hard chest of a tall man entering the store.  Her items tumbled from the bag.  The salsa jar rolled across the store as did the bottle of soda.  The man uttered “sorry” as he bent to help her pick up the items.  He picked up the salsa and put it in her bag.  He moved down the aisle to get the soda that had rolled under a freezer then turned toward her. In a black leather jacket and snug faded jeans, he was one of those men that radiated testosterone.  And wasn’t it just her luck, or lack of, that Michael Brandt, her jerk ex-husband’s attorney was heading toward her holding her soda, sending her a dazzling smile that sent her stupid heart racing.  She yanked the soda bottle out of his hand, thanked him and resisted the childish urge to kick him in the shin. Instead, she rushed out of the store.

She opened the back of the car to place the groceries inside.  She pulled a Butterfinger bar out of one of the bags and got into the front seat.  As she opened the candy bar, she glanced at Michael Brandt, still inside the store, who was now staring at her with an odd expression on his face, hands on his hips.

She heard movement in the back seat then felt something hard slam against her face.  The candy bar flew out of her hand and landed on the floorboard.

“Drive.”

She looked in the rearview mirror and gasped; a sliver of panic cut through her.  A man in a black ski mask was slammed against her seat thrusting a gun in her face.

~~~~

About the author, Alexa Grace….

Even as a child, Alexa Grace knew she would write books. After an exciting career in Training & Development, her focus is on writing page-turning romantic suspense novels.

She currently lives in Florida with her daughter and is a member of Romance Writers of America as well as the Florida Chapter. Alexa is an avid reader of romantic suspense novels.  Her writing support team includes five miniature schnauzers, three of which are rescues. She has two degrees from Indiana State University.  As a writer, she is fueled by Starbucks lattes and chocolate.

Her first book Deadly Offerings is the first of her Deadly Trilogy.  Alexa’s next book Deadly Deception will be available in June 2012.

Connect with Alexa….

Deadly Offerings by Alexa Grace available at:

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 37 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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ALEXA’S PUMPKIN BARS

 

  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 eggs beaten
  • 1 teaspoon cinnamon
  • 2 cups pumpkin
  • 2 cups sugar
  • 1 cup oil
  • 1 cup chopped nuts (pecans or walnuts)  (Raisins are also great.)

Mix all ingredients together and bake in 9 x13 pan for 25 minutes at 350 degrees.

Icing:

  • 1/2 cup margarine
  • 2 cups powdered sugar
  • 1 (8oz) cream cheese
  • 1 teaspoon vanilla

Icing:  Beat cream cheese and margarine. Add vanilla. Blend in powdered sugar until smooth.

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**SPECIAL ANNOUNCEMENT:  Alexa will give away one ebook  copy of DEADLY OFFERINGS to the first five lucky visitors who send her a message on the “Contact Alexa” Page.  Include KAREN’S KILLER FIXIN’S in the message!

Thanks, Alexa, for sharing your story and recipe with us!

Karen’s Killer Fixin’s **Author Special** Marilyn Levinson

 

Karen’s Killer Fixin’s **AUTHOR SPECIAL**

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, MARILYN LEVINSON, and her favorite recipe for Honeyed Carrots!

BOOK PEEK ~ Giving Up The Ghost

Gabbie Meyerson moves to the sleepy town of Chrissom Harbor, Long Island, to teach English at the local high school. She settles into her rental cottage above the Long Island Sound and discovers she has a housemate–the ghost of Cameron Leeds, who used to live in the cottage. Cam insists his death was no accident, and implores Gabbie to find out who murdered him eight months ago. After she recovers from her initial shock, Gabbie agrees to investigate. She soon discovers many people had reason to want Cam dead.

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Giving Up The Ghost by Marilyn Levinson

My new mystery, GIVING UP THE GHOST, is out in e-book format. Gabbie Meyerson moves to Chrissom Harbor, a village on Long Island, to teach English at the local high school. She discovers she’s sharing her cottage with the ghost of Cameron Leeds, the previous owner. Cam, the town’s former bad-boy, romeo, and wheeler-dealer, wants Gabbie to prove his death was no accident. Trouble is, Cam has no idea who killed him. Gabbie sets out to find his murderer. She talks to his former friends and lover and learns, to her dismay, that any one of several people might have done him in.

Aside from being a whodunit, several themes course through the novel. Gabbie is embarking on a new life. She’s recently been divorced, after having helped put her ex-husband in prison for criminal misdeeds. She’s now too poor to own a cell phone, and is nervous about teaching teenagers again for the first time in years. Her students are reading THE GREAT GATSBY. Through class discussions and assignments, Gabbie encourages them to understand the novel’s universal themes and their relevancy to their own lives. She also has to deal with two bullies who torment one of her students.

Busy as she is, Gabbie finds herself drawn to the local lawman, who was Cam’s best friend. Her first hurdle is to get Darren to reopen the case. A child disappears, someone else is murdered, and Gabbie’s life in put in danger.

 

  About the author, Marilyn Levinson….

Marilyn Levinson is a former Spanish teacher who writes mysteries and novels for kids. Her debut mystery novel, A MURDERER AMONG US, was awarded a Best Indie of 2011 by Suspense Magazine. She lives on Long Island with her husband, Bernie, and their cat, Sammy.

Connect with Marilyn….

Mysteries and children’s books by Marilyn Levinson available at:

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 36 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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HONEYED CARROTS

This is a recipe I made up.  It’s easy and there are no measurements. The carrots are yummy, and I’ve never had any leftovers.

Wash, peel and cut up carrots. Or use baby carrots. Heat in microwave until they’re cooked but still firm. In a frying pan, melt a few tablespoons of butter. Dry carrot pieces and saute in butter over low to medium heat. Add honey (I’d say a few Ts), a pinch of salt, onion powder, dried parsley, and continue stirring. If adding fresh parsley, do this a minute before removing from heat. You can add pistachios or sauteed mushrooms if you like.

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**SPECIAL ANNOUNCEMENT:  Marilyn will give away one eBook or PDF copy of GIVING UP THE GHOST to one lucky reader who comments before Sunday, May 13th, at 6 PM!  Winner will be randomly selected and announced on Monday, May 14th!  Thanks, Marilyn, for sharing your story and recipe with us!

Karen’s Killer Fixin’s **Author Special** Sally Berneathy

 

Karen’s Killer Fixin’s **AUTHOR SPECIAL**

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, SALLY BERNEATHY, and her favorite recipe for Chocolate Chip Cookies!

BOOK PEEK ~ Death by Chocolate

Lindsay Powell’s only secret is the recipe for her chocolate chip cookies, but she is surrounded by neighbors with deadly secrets. Suddenly Lindsay finds herself battling poisoned chocolate, a dead man who doesn’t seem very dead and a psycho stalker.

Her best friend and co-worker, Paula, dyes her blond hair brown, hides from everybody and insists on always having an emergency exit from any room. Secrets from Paula’s past have come back to put lives in jeopardy.

Determined to help Paula and to save her own life, Lindsay enlists the reluctant aid of another neighbor, Fred, an OCD computer nerd. In spite of his mundane existence, Fred possesses tidbits of knowledge about such things as hidden microphones, guns and the inside of maximum security prisons.

Lindsay needs more than a chocolate fix to survive all this chaos.

~~~~

Death by Chocolate by Sally Berneathy

EXCERPT

“Are you in some kind of trouble?” I asked Paula. “Tell me, damn it! I’m your friend. Let me help you.”

She shook her head, chewed her thumbnail and looked across the room.

“Did your husband beat you?”

The crude question got her attention. Her head spun toward me so fast, I was afraid it would keep on going and we’d find ourselves in the middle of a scene from The Exorcist. Two pink spots stood out like clown makeup on her cheeks.

“Please don’t do this, Lindsay,” she said.

“Well, that answers that question! Since I already know he put that scar on your face and that you’re hiding from him, you might as well tell me the rest.”

Again she confirmed my speculation by failing to deny it. “You’re the best friend I’ve ever had. I can’t even begin to tell you how grateful I am that you gave me a job and a place to live. You saved my life and Zach’s. You’ve always been there for me, and I’ll always be there for you. I’ll do anything you ask me to do, except tell you about my past.”

“Well, we’ve made some progress. This is the first time you’ve admitted you have a past and didn’t spring fully grown, from the front seat of that rolling wreck you used to drive.”

Paula bit her lip as if she regretted saying that much. Her blue-gray eyes clouded, and I realized the subject was closed.

I pushed myself up from the sofa. “I guess I’ll go see what I can do to get Rick out of the house with minimal damage to what’s left of my emotions.” I leaned over to Zach. “Give Aunt Lindsay a hug.” He reached up and hugged my neck then planted a kiss on my cheek. A bonus.

“I want you to know I’m not mad at you,” I told Paula, “just because you’re supposed to be my friend but you won’t even tell me the intimate details of your sex life.”

She relaxed enough to smile.

I ruffled Zach’s hair then crossed the room and unlocked the door. I turned back to say goodbye and wasn’t surprised that Paula had followed me. She’d have that door locked again before I was across the porch. “Time to touch up those blond roots,” I said, just to let her know I’d noticed. “And those blond brows and lashes are a dead giveaway.”

Paula blanched, losing what little color she’d regained. “Do you think they noticed?” The question came out in a desperate whisper, and I immediately regretted adding to her fear.

“I don’t know. Men can be pretty unobservant about stuff like that.” But I didn’t for one minute believe Trent had failed to notice. “Any time you need help, you know where I live,” I said.

Paula nodded, that jerky motion again, and twisted her lips in an imitation smile. “Thanks.”

I left her house feeling like a jerk for the blond roots remark and like I ought to do something to help her, but clueless what that something might be.

I wasn’t even sure I could help myself. I took my time going back toward my house. I wasn’t in any hurry to face the task of dealing with the man that one part of me wanted gone from my life and the other part wanted back. In a different way, I was every bit as terrified of him as Paula was of the abusive man, I was now positive, she’d known in her past.

I slapped the fender of Rick’s SUV as I went past, deliberately leaving fingerprints. He hated that.

I stepped up onto my porch and saw another problem. The cat was still there, lying on my door mat, draped over Taz, creating a perfect border for the Go Away! part. Obviously he couldn’t read.

But then, neither could Rick who had stood on that same mat last night and paid just as much attention to the message as the cat did.

“Go home,” I ordered.

He stood up and stretched, arching his back.

I picked up the newspaper, opened the door, and he darted inside.

Yes, it was pretty obvious this cat was a male. He ignored me just like Rick did.

“What’s that cat doing here?” Rick demanded as the feline leapt gracefully onto my faded rose-colored recliner. He was a big cat, completely filling the seat and draping his head and front paws over one arm of the chair. He looked up with those killer blue eyes and gave a contented meow before settling down, completely at home.

Rick sprawled on my sofa, making himself as much at home as the cat. I’d been gone long enough for him to shower, blow dry his hair with my dryer, shave with my razor, and slip back into his khaki Docker slacks, Italian loafers and white Polo shirt that enhanced his tan. To top it all off, he was drinking from my favorite mug, the one that said “Life is uncertain. Eat chocolate now.”

“Go home,” I repeated.

“Yeah, cat, go home.”

“I was talking to you. This is—” I looked at the regal creature in my chair— “this is King Henry, my new cat. He’s staying and you’re going.”

 

  About the author, Sally Berneathy….

I grew up in pre-television days in a small rural town in Oklahoma. Our favorite entertainment on summer evenings was to sit outside under the stars and tell stories. When I went to bed at night, instead of a lullaby, I got a story. That could be due to the fact that everybody in my family had the singing voice of a bullfrog with a cold, but they sure could tell stories—ghost stories, funny stories, happy stories, scary stories.

For as long as I can remember I’ve been a storyteller. Thank goodness for computers so I can write down my stories. It’s hard to make listeners sit still for the length of a book! Like my family’s tales, my stories are funny, scary, dramatic, romantic, paranormal, magic.

I have sold fifteen romance novels ranging from comedy to dark suspense. For these novels, I won several awards including National Readers’ Choice, Romantic Times Best Silhouette Romance and two Rita finalist slots.

“Death by Chocolate,” available as an e-book, is a cozy mystery with lots of humor and chocolate. My heroine, Lindsay, is a chocoholic who just wants to enjoy her brownies in peace and quiet, but her neighbor’s secrets put her life in danger. I’ve included some of Lindsay’s favorite recipes at the end of the book.

Connect with Sally….

Death by Chocolate by Sally Berneathy is available at:

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 35 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHOCOLATE CHIP COOKIES

 

1/2 cup butter, softened
1-1/2 cups brown sugar
1 egg
1 T. vanilla
1/2 tsp. baking soda
dash of salt (bigger dash if you use unsalted butter)
1-1/2 cups flour
(optional) 1/4 cup finely ground nuts or nut meal (I love hazelnut or walnut)
1/4 cup oat flour (can be purchased or made in blender using oats)
10 (or more) oz. chocolate chips (I like to combine semi-sweet, dark and white)
1/2 to 1 cup chopped pecans (or other nuts)

 

Cream butter with sugar. Add egg and vanilla and stir determinedly until well mixed. Combine dry ingredients and add to butter mixture. Stir in chocolate chips and nuts. Dough should be very stiff and just a tiny bit sticky. Add more flour (wheat, oat or nut) or butter if necessary to achieve this state.

Form dough into balls and lay on cookie sheet. Bake at 375º for 8-10 minutes (depending on the size of the spoon and how crisp a cookie is desired).

Makes approximately 2 dozen cookies, depending on how big that spoon was and how many samples were tested before baking.

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**SPECIAL ANNOUNCEMENT: As an extra special treat, Sally will give away a copy of DEATH BY CHOCOLATE  to one lucky reader who comments on her Killer Fixin’s blog post!  Multiple comments only count as one entry. Winner will be randomly selected and announced on Monday, May 7th.  Good luck!  Thanks, Sally, for sharing your recipe and story with us!