Category Archives: Karen’s Killer Fixin’s

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Fudgy Chocolate Cookie Bars

Leave a comment

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 FUDGY CHOCOLATE COOKIE BARS!!

If there’s one thing I’ll heat up my kitchen with during the summer months, it’s the occasional cookie baking day.  Make those chocolate cookies, and quickie-to-make bars, and I’m so there.  These are delicious and fudgy, and you probably need to make a double batch.  Your family will love you and, maybe, just maybe, they’ll run off with the cookies and allow you an afternoon of reading!

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

Karen

P.S. We’re at 106 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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

FUDGY CHOCOLATE COOKIE BARS

 

1¾ cup unsifted flour
¾ cup powdered sugar
¼ cup powdered cocoa
1 cup cold butter
1 (12 oz.) pkg. semisweet chocolate pieces
1 can sweetened condensed milk
1 cup chopped nuts
1 tsp. vanilla

Preheat oven to 350 degrees.  In bowl, combine flour, sugar and cocoa.  Cut in margarine until crumbly.  Press firmly on bottom of 13 x 9-inch baking pan.  Bake 15 minutes.  Meanwhile, in medium saucepan, over medium heat, melt 1 cup chips with sweetened condensed milk and vanilla.  Pour evenly over prepared crust.  Top with nuts and remaining 1 cup chips. Press down firmly.  Bake 20 minutes or until set.  Cool.  Chill if desired. Cut into bars.  Store tightly covered.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Zucchini Bread

2 Comments

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 ZUCCHINI BREAD!!

I like zucchini bread as much as I do banana bread. It’s moist and flavorful and one of the wonderful ways to use up the tons of zucchini you end up with if you’re a gardener. 🙂 I don’t think it’s possible to just make one loaf so it’s great this recipe makes two loaves!

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

Karen

P.S. We’re at 105 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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

ZUCCHINI BREAD
[Makes 2 loaves]

3 eggs
3 cups flour
2 cups sugar
1 tsp. salt
1 cup oil
1 tsp. baking soda
2 cups grated raw zucchini, drained
¼ tsp baking powder
3 tsp. vanilla
3 tsp. cinnamon
1 cup chopped nuts

Beat eggs until light and foamy.  Add sugar, oil, zucchini and vanilla.  Mix lightly, but well.  Combine flour, salt, soda, baking powder, and cinnamon.  Add to egg and zucchini mixture.  Stir well until blended.  Add nuts.  Bake 1 hour in preheated 350 degree oven.  Make two 9 x 5 x 3-inch loaves.

NOTE:  If you’re like me, and don’t love nuts in your sweet breads, you don’t have to include them. 🙂

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Green Bean Casserole

2 Comments

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 GREEN BEAN CASSEROLE!!

With fresh green beans coming into season, this is a great way to serve them!

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

Karen

P.S. We’re at 104 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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

GREEN BEAN CASSEROLE

1½ T. butter
3 T. flour
1½ cups milk
3-4 tsp. dry ranch-style salad dressing mix
¼ to ½ tsp. white pepper
1 cup chopped onion
2 cloves garlic, minced
1½ cups sliced fresh mushrooms
1¼ lb. Fresh green beans, cooked until crisp-tender
1 cup fresh bread crumbs, toasted

To make white sauce, melt butter in small saucepan over low heat.  Stir in flour; cook 1-2 minutes, stirring constantly.  Using wire whisk, stir in milk; bring to boil.  Cook, whisking constantly, 1-2 minutes or until thickened.  Stir in dressing mix and white pepper; set aside.

Preheat oven to 350*. Spray medium skillet with nonstick cooking spray; heat over medium-high heat.  Add onion and garlic; cook and stir 2-3 minutes or until tender.  Remove half of onion mixture; set aside.

Add mushrooms to onion mixture remaining in skillet and cook 5 minutes or until mushrooms are tender.  Combine mushroom mixture, green beans and white sauce in 1-1/2 qt. casserole.   Combine bread crumbs with reserved onion mixture; sprinkle over casserole.  Bake, uncovered, until heated through, about 20-30 minutes.

NOTE: To turn this into a healthy one-pot supper, you can toss in chunks of chicken.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Slow Cooker Asian Chicken

Leave a comment

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 SLOW COOKER ASIAN CHICKEN!!

Your slow cooker, or crockpot, is a wonderful way to prepare a hot meal for your family without heating up the kitchen. Throw it together and forget it!  Slow cooking makes chicken tender and juicy. Add in Asian flavors and it’s simply scrumptious!

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

Karen

P.S. We’re at 103 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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

SLOW COOKER ASIAN CHICKEN
[Serves 6]

½ cup dry sherry
1/3 cup soy sauce
¼ cup packed brown sugar
2 T. grated peeled fresh ginger
1 tsp. Chinese five-spice powder
3 cloves garlic, crushed with press
1 bunch green onions, cut in 2-inch pieces, (white & green parts separated)
3 lbs. skinless chicken thighs
1 bag (16 oz.) fresh vegetables for stir fry

In 5-6 quart slow cooker, combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions.  (Coarsely chop remaining green parts; wrap and refrigerate until serving time.)  Add chicken thighs and coat with sherry mixture.  Cover slow cooker with lid and cook on low 8 hours or on high 4 hours.  Just before serving, place vegetables in microwave-safe medium bowl and cook in microwave as label directs.  Transfer chicken to platter. Stir vegetables into slow cooker.  Spoon vegetable mixture around chicken.  Sprinkle with green onions.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Philly Cheesecake Brownies

2 Comments

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 PHILLY CHEESECAKE BROWNIES!!

Who doesn’t love brownies? This recipe uses a boxed brownie but, sometimes, it’s just nice to whip something together fast and easy. Add the element of cheesecake to the mix and this is a special treat!

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

Karen

P.S. We’re at 102 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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

PHILLY CHEESECAKE BROWNIES
[Makes 24]

1 pkg. (19.8 oz) fudge brownie mix
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla

Prepare brownie mix as directed on package.  Pour into greased 13 x 9-inch baking pan.  Beat cream cheese with electric mixer on medium speed until smooth.  Add sugar, mixing until blended.  Add egg and vanilla.  Mix just until blended.  Pour cream cheese mixture over brownie mixture.  Cut through batter with knife several times for marbled effect.  Bake at 350 degrees, 35-40 minutes or until cream cheese mixture is lightly browned.  Cool; cut into squares.  Note:  Do not use brownie mixes that include a syrup pouch.

Karen's Killer Fixin's

Karen’s Killer Fixin’s **Author Special** with Elizabeth Allen

Leave a comment

Following_Recipe

   Karen’s Killer Fixin’s **AUTHOR SPECIAL** with Elizabeth Allen

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 favorite 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 ALLEN, and her favorite recipe for HOMEMADE TOM GAI SOUP (Thai Coconut Soup) or what Elizabeth likes to call, THAI ONE ON!

Elizabeth Allen portrait    About the author, Elizabeth Allen….

Liz is a Florida girl – born and raised in the Sunshine State. Her career path has spanned from physical to fiscal to literary starting in nutrition, then riding the roller coaster we call the stock market as a financial advisor and ultimately penning her first book at age 49. Before meeting her husband and marrying in 1992 Liz lived in New York City and Los Angeles. In 1995 she had a child but fear and impatience with unpredictable earthquakes in California motivated her to move back to Florida in 1999 – just in time for that y2k scare….

Liz’ debut novel “Who Got Liz Gardner” was published in April 2009 as the result of an international contest and is now enjoying tremendous popularity in book clubs around the world. Recently, some critics have called her novel “the intelligent and better-written ‘Fifty Shades of Grey'”. She was also reviewed and highly recommended by USA Today in April 2012. The sequel to WGLG – Discovering Arugula – was released January 2011. She recently released her third novel “Ima Pigg” a young adult/scifi tale which has been described as “Charlotte’s Web” meets “Invasion of the Body Snatchers”.

Liz has been a contributing writer for several women’s magazines as well as a popular speaker for women’s groups.

Liz lives with her husband, daughter and Catahoula Leopard dog. Her unrealized dream is to ride horseback across the fields of Provence for one week. In the meantime, she rides dressage once a week and goes to Epcot. She will not ride Mission Space. She does, however,practice her high school French when she orders crepes.

~~~~

 crop_cover_sky[1]     cake_top_back_cover_new[1]-1

WHO GOT LIZ GARDNER by ELIZABETH ALLEN

Book Blurb

When Liz, a married financial advisor and mother of one, logs on to her high school website in an attempt to generate business leads, she inadvertently lands in a chat room made up of her male classmates (and former lovers) from 30 years before. There she witnesses a testosterone-laden discussion and a much unexpected question, “Does anyone know who got Liz Gardner?” The sheer irony that she would be a topic of this world wide circle jerk on her one and only visit catapults her into a graphic and relentless exploration of her life’s journey–with all the erotic, tragic, and hilarious affairs, lessons, and detours that inevitably led to the one “who got her.”

Did she make the same desperate mistakes as her mother, or worse? Was she destined to become her mother?

Her journey takes her from Florida to New York to California with a spicy layover in Denver. She grows and evolves from dealings with divorced parents, abortion, love triangles, infidelity, confused intentions, homeless junkies, aliens, vegetarians, stalkers, past life lesbians, ghosts and angels. Oh, and men. Definitely men.Who Got Liz Gardner is a complete meal with flavors, textures and ingredients reminiscent of “50 Shades of Grey”, and “Sex and the City” combined with a dash of “Fear of Flying”. Readers who enjoy feasts of this caliber will want to indulge in this extraordinary repast and encourage others to take a taste! However, be warned – while some like it hot, this meal hits the top of the Scoville scale. Muy caliente!

WHO GOT LIZ GARDNER

Excerpt

Chapter 1
Atticus Finch

Accolades of “Brilliant! Fantastic!” could be heard amidst the applause usually reserved for rock stars, but this wasn’t a concert. It was a psychiatric convention and Mike Gardner was a key speaker. A celebrity in the ambiguous world of mental health, his psychiatric observations were legend having been published in the most prominent journals. His evaluations were sought on the highest profile criminal cases and his conclusions were instrumental in verdicts. That was the public Mike.

And he was very generous with his sperm. Enthusiastic, some might say.
His given name was Melvyn, but he hated it and went by Mike. A slim, stunning man, he bore an uncanny resemblance to Gregory Peck. The facial arrangement of a sexy smile and deep soulful eyes was magnetic to men and women alike. He was a hugger; no one could escape his warm embrace as he bellowed “hellooo!” in lieu of handshakes. Every crushing squeeze was accompanied by that unique whiff of Brylcreem.

He had conformed and married his college sweetie.  Realizing the American dream with a thriving practice and four young children was within his reach when he hired Radiance as his receptionist.

Radiance was a four-time divorcee and had a ten-year-old daughter, Bobbie, from the second marriage. She was a diminutive spitfire and like the saying goes—dynamite comes in small packages. Radiance was explosive. What she lacked in stature, she more than made up in attitude. She maintained a knock-out body, shamelessly tempted men with indigo eyes and used her sex appeal brilliantly. She could shift into an adorable Betty Boop voice while thrusting her perfect B cup breasts toward any man she wanted—the way her mother had taught her. She also bore a remarkable likeness to Ann Margret.

Her life had not been easy, especially starting off with a moniker like Radiance.  Her father, Louis, died when she was ten years old. She never recovered from the loss and was traumatized into believing men were unreliable and would always leave her—and they always did.

Radiance may have let four husbands get away, but she hadn’t lost her touch. Within two months of employment, Mike left his wife and kids for her and for two years, Mike was in orbit around this red-haired vixen. He severed all ties to his first family, never returning sobbing calls from his children. In 1956, he married Radiance and adopted Bobbie, her daughter. Less than nine months later, my brother David came along. Fifteen months after that, I landed on the planet.

~~~~

Links to ELIZABETH’s website, blog, books, etc.

www.elizabeth-allen.com

http://www.amazon.com/Who-Got-Gardner-Elizabeth-Allen/dp/184923888X/ref=sr_1_1?ie=UTF8&qid=1373293746&sr=8-1&keywords=who+got+liz+gardner

http://www.amazon.com/Discovering-Arugula-Book-GARDNER-Series/dp/1432766627/ref=pd_bxgy_b_img_y

http://www.goodreads.com/book/show/17664477-ima-pigg

http://www.amazon.com/Ima-Pigg-ebook/dp/B00BUVDMEE/ref=sr_1_1?ie=UTF8&qid=1373293623&sr=8-1&keywords=ima+pigg

~~~~

I hope you enjoy the recipe Elizabeth is sharing with us today on Karen’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 101 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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

HOMEMADE TOM KA GAI SOUP
(Thai Coconut Soup aka Thai One On)

1 can coconut milk
Thai fish sauce
lemongrass stalk
lime
brown sugar
ground garlic powder
toasted sesame oil
1 cup chicken broth
1 cup chopped vegetables ( broccoli and napa cabbage work nicely)
1/2 cup chopped scallions
1/2 cup chopped cilantro
1 cup cooked chicken tenders (or shrimp)
Bring coconut milk to low simmer and add 3 tablespoons of brown sugar, the cup of chicken broth, 3 teaspoons of fish sauce, the lemongrass stalk, the juice of one lime, the garlic powder and a touch of sesame oil. Bring back to low simmer and add vegetables for five minutes. Turn down heat and add cooked chicken.
Can be served over rice or Thai rice noodles. If you like it spicy, add a dash of cayenne to taste!

~~~~

 **SPECIAL ANNOUNCEMENT:  Elizabeth will give away a Kindle version of both of her releases, WHO GOT LIZ GARDNER and DISCOVERING ARUGULA, to one of her lucky readers who comments on Friday Killer Fixin’s **Author Special** blog!!  Winner will be randomly selected and announced Monday, July 29, 2013.  Thanks, Elizabeth, for sharing your stories with us!

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Blueberry Buckle

Leave a comment

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 BLUEBERRY BUCKLE!!

I love blueberry pie for a change once in a while but I haven’t nearly the time I used to have to make pie crust.  I’m more inclined to throw together a buckle or crisp because it’s easier.  Not to mention delicious ~ I’m a crumb topping lover!!  This is a great special dessert for your next summer picnic!

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

Karen

P.S. We’re at 100 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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

BLUEBERRY BUCKLE
[Serves 6]

 ½ cup butter, room temperature
½ cup sugar
1 egg, beaten to blend
1 cup flour
1-1/2 tsp. baking powder
¼ tsp. salt
½ cup milk
2 cup fresh or frozen, thawed blueberries

Preheat oven to 375 degrees.  Butter 9-inch square baking pan.  Cream butter with sugar three minutes.  Add egg and beat 1 minute.  Combine flour, baking powder and salt.  Add to butter mixture in 4 batches, alternating with milk.  Turn into pan, spread evenly.  Top with berries.

Crumble Topping:

¼ cup butter, room temperature
1 cup sugar
½ cup flour
½ tsp. cinnamon
Whipped cream

Cream butter with sugar, add flour and cinnamon and blend until crumbly.  Sprinkle over blueberries.  Bake @ 45 minutes (brown & bubbly).  Serve immediately with whipped cream.

Karen's Killer Fixin's

Karen’s Killer Fixin’s **Author Special** with Christine Warner

8 Comments

Following_Recipe

   Karen’s Killer Fixin’s **AUTHOR SPECIAL** with CHRISTINE WARNER

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 favorite 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, CHRISTINE WARNER, and her favorite recipe for THE JUICY LUCY!

christine9SMALLER    About the author, Christine Warner….

Christine Warner is living her dream in Michigan along with her husband, three children, one laptop and a much loved assortment of furry friends.

Besides laughing and a good round of humor, she enjoys spending time with her family, cooking, reading, writing but no arithmitic.  A confessed people watcher, she finds inspiration for her stories in everyday activities.  She loves to read and write about strong heroes and determined, sometimes sassy, heroines.

A girl gone wild, at least where social media is concerned, she enjoys meeting other avid readers and writers on facebook, twitter and her website.

~~~~

    BS COVER  Bachelors Special SMALLER

[Editor’s Note: Entangled Publishing is revamping their Indulgence Line covers and Christine’s cover will be replaced July 15th. To avoid confusion, I’m placing both covers here so you, my wonderful readers, know what you’re looking for.]

BACHELOR’S SPECIAL by CHRISTINE WARNER

Book Blurb

Jill Adgate wants three things from life: a successful catering business, a family, and the love of an exceptional man. What she has is no job, a mounting pile of bills, and her outspoken best friend—who sets her up on a blind date with the man who inadvertently ruined Jill’s life.

Chet Castle is a businessman who has everything, except the ability to trust. Burned by a money-hungry fiancée, he refuses to get involved in any relationship that has a shelf life longer than a head of lettuce.

Intrigued by her ambition—and determined to get her in bed—Chet offers Jill the chance of a lifetime: work as his live-in chef and he’ll help her get her catering business off the ground. When sparks fly in the kitchen, Jill realizes what’s cooking is a recipe for disaster…

BACHELOR’S SPECIAL

Excerpt

Author’s Note: The excerpt I’m sharing has a little taste from both Jill and Chet’s perspective. ENJOY!

Her body hummed as his smile wavered. Although he wore sunglasses, she’d bet her last dollar his gaze swept across her chest, lingering on the betrayal of her pert nipples pushing against the fabric of her suit.

Until this moment, shyness had never been a trait she possessed. Air stalled in her lungs, her palms grew sweaty, and she itched to cover herself with a towel. Even though her replica vintage swimsuit hid more than most sets of women’s underwear, she felt too exposed. She turned to the side slightly and folded her legs up. Not that it helped, but it made her feel a bit less exposed.

Chet slid his feet from his sandals, brushing a hand through his hair. The heat from the sun wasn’t the only thing scorching her skin. She trickled several droplets of water over her arms, but she couldn’t drag her focus from his toned flesh.

Jill soaked in his ripped abs and the obvious package of goodies covered by his brown swimsuit—the same sexy brown as his hair. Damn, did a man have a right to fill out a pair of swimming trunks like that? Flecks of hair, just enough to give him a manly appeal, covered the etched muscles of his long, tan legs.

She licked her lips, hoping she could still speak. “Do you want some privacy?” Yes, say yes. She needed an excuse to make an escape without coming off like someone desperate to be making an exit.

***

Hell no, he didn’t want privacy. Through the shield of his sunglasses, he inspected her body from the tips of her pink-painted toenails to the top of her brightly flowered swimming cap. Did people still actually wear those things? “No, you look comfortable. Stay and enjoy the day.”

“Oh…are you sure?”

“Sure.”

Amazed at his own ability to talk without his tongue hitting the cement, Chet turned to throw his towel and sunglasses on a nearby lounge chair. Damn.

The red and white polka-dot halter-style suit featured a tight bodice, but her slender hips and shapely thighs hiding beneath a matching skirt grabbed his attention until all oxygen left his blood. Even showing less skin than the average girl on the beach, she far exceeded sexy and alluring.

Get a grip, Castle. She’s off limits, no matter how delectable.

He turned and stepped onto the diving board. He bounced along the surface as he made his way over the water. When he looked at Jill’s bathing cap covering her head, he held back his grin. The neon rubber flowers reminded him of something his grandmother would’ve worn, but there the similarity ended.

Everything beneath that cap was far from making him think of Grandma.

~~~~

CONNECT WITH CHRISTINE AND HER BOOK:

Website:  http://christine-warner.com/

Twitter under @ChristinesWords: https://twitter.com/#!/ChristinesWords

Facebook page : http://www.facebook.com/pages/Christine-Warner/143430882396013

Goodreads:  http://www.goodreads.com/author/show/5763713.Christine_Warner

BUY LINKS:

Barnes & Nobel: http://www.barnesandnoble.com/w/bachelors-special-christine-warner/1115250848?ean=9781622661312

Amazon: http://www.amazon.com/Bachelors-Special-Entangled-Indulgence-ebook/dp/B00CNTSVB6/ref=sr_1_1?ie=UTF8&qid=1369342052&sr=8-1&keywords=christine+warner

Kobo: http://www.kobobooks.com/ebook/Bachelors-Special/book-ymNN_qSIaUi8PBWwPe_JyA/page1.html?s=K2kMxRAOXE-3u7T7udMTew&r=2

~~~~

I hope you enjoy the recipe Christine is sharing with us today on Karen’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 99 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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

THE JUICY LUCY
[Makes 1 Burger]

The recipe Christine is sharing is one that is mentioned in Bachelor’s Special. Jill is a chef, but one night Chet decides to take Jill out to the Burger Bar and give her a break from the kitchen. In the process Jill has an adventure with a new burger.

 

THE JUICY LUCY…perfect for this summer’s menu.

 

Lightly mix 6 ounces ground beef chuck with a big pinch of salt. (I use sea salt)

Form into two equal balls, and then shape into two flat patties.

Take 2 slices of your favorite prepackaged cheese. (I use American and Swiss). After I open each slice and divide into 4 smaller individual slices…so I finish with 8 tiny squares. You can also leave them whole if you prefer and just lay each slice on top of the other on one patty.

After you have your cheese on one patty, place the other patty on the top and crimp along the edges so that the cheese is hidden and you have 1 patty total. Make an indentation in the center of the patty.

Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun with your favorite toppings and enjoy the gooey cheese-filled center when you bit into your Juicy Lucy.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: BBQ Mexican Sandwiches w/Tomato Salsa

2 Comments

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 BBQ MEXICAN SANDWICHES with TOMATO SALSA!!

Since this recipe uses tortillas and not bread, some might quibble about calling these sandwiches. But not quibbling! These are a flavorful lunch or dinner, and sooooo easy to make with just a little forethought for marinating time. Have to love the grill cooking, too. No heat in the kitchen…a real bonus if it’s a hot, summer day!

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

Karen

P.S. We’re at 98 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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

BBQ MEXICAN SANDWICHES

¼ cup olive oil
1 large 1 ½  lb. flank steak
¼ cup white vinegar
12 large flour tortillas
½ tsp oregano
1 ripe avocado
1/8 tsp pepper
3 cloves garlic

Stir together oil, vinegar, oregano pepper and garlic. Pour over meat in close-fitting container, marinate for 6 hrs to overnight.  To cook, drain meat and place on grill.  Cook 5-8 min each side.  Cut across grain for thin slices.  Heat tortillas, stuff with meat, top with salsa.

Tomato Salsa:  Use container with lid, combine 2 medium tomatoes, finely chopped, 3 finely chopped green onions (include tops),  2 T. chopped canned green chiles,  2 T. chopped cilantro and 1 T. olive oil.  Cover and refrigerate at least 5 hrs.  Fold in chopped avocado before serving.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Rice Pudding

6 Comments

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 RICE PUDDING!!

Rice pudding is one of my husband’s favorites. It’s funny I didn’t learn that early in our marriage. As the “perfect” wife, you’d think I’d have figured it out.  Although it kind of fit into the same “I should have known” story I tell of when I went to the trouble of mastering the “over easy” egg.  I didn’t eat eggs back then so I had to work really hard to learn how to make them, only to find out years later that he actually preferred his eggs with broken yolks and over hard!  🙂  Ah, well, at least I can now make eggs any way anyone likes them. 

When my husband reads today’s Fixin’s, he’ll be craving a batch of rice pudding.  It’s been a while.  Nice thing is he can have his pudding, and eat it, too! This one won’t heat up the kitchen. He might even make it himself.  Wanna bet it’s a double batch? 🙂

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

Karen

P.S. We’re at 97 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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

RICE PUDDING
[Serves 6-8]

3 beaten eggs
½ tsp. salt
2 cups milk
2 cups cooked rice
1/3 cup sugar
1/3 cup raisins
1 tsp. vanilla
ground cinnamon
light cream

In 2-quart casserole, combine eggs, milk, sugar, vanilla and salt.  Add rice and raisins.  Mix well.  Microwave, uncovered, just until thickened, 8-10minutes, stirring every 1½-2 minutes.  Sprinkle with cinnamon.  Let stand 30 minutes without stirring.  Serve warm or chilled with light cream.