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, ELLIE MACK, and her favorite recipe for MANICOTTI!!
Book 1 of Valkyrie’s Curse Series
BY ELLIE MACK
Helena Eskildson is obsessed with Vikings and Norse Mythology. Neither Helena nor her sister knows they are Freya’s daughters – Valkyries, the shield maidens to Odin.
When her obsession leads her to a remote site at Roskilde and it’s two monolithic rune stones, her destiny is awakened.
While the team wages a battle between a cursed site and a sociopathic killer, time is ticking closer to Ragnarok.
Will her friends be able to save her before the gjallerhorn sounds?
The Awakening: Book 1 of Valkyrie’s Curse Series
Author: Ellie Mack
Release date – June 20, 2018
Cover Designer: Shannon Nemechek with Nemo Designs
Model: Savanna Rundel
Available for Preorder NOW on Amazon for 99 cents!
He felt he had the favor of the Norns, the three goddesses associated with destiny, that were akin to the Greek gods of fate.
Having the favor of the gods meant success in his goals. He was destined to be Lif, the last man standing, the lone man that would repopulate the earth after Ragnarok. In essence, he would become the new Adam.
The rituals were necessary, an integral part of the process before using the key. Unfolding the linen handkerchief carefully, the ancient bronze key looked nothing like what most would think of as a key. A circular piece, about six inches in diameter spanned from his thumb to the tip of his middle finger. Runic writings along the outside edge written within the form of the great serpent Jormungand, the great dragon conquering the gripping animal grouping in a circular band about two inches wide, the design in the eternal triskell pattern. Inside of that, written in runes was the location of the gjallerhorn. At the center were nine swords pointing to an amber stone, nine strands over an open area, the stone center raised with a square notch in the back. It had to be positioned precisely at the solstice.
Since leaving the corporate world for the title of MOM, Ellie Mack has pursued her writing dreams. This former columnist is using her sassy opinions to shape her writing in novels. She lives near St. Louis, MO with her husband and two daughters. Ellie is a breast cancer survivor and wants to encourage others who are going through this battle.
When she’s not writing she can be found bullet journaling, crocheting, or cooking. You can find her musings on her blog: https://quotidiandose.wordpress.com
OTHER BOOKS BY ELLIE MACK:
Links to Ellie’s website, blog, books, etc.
The Awakening, Amazon https://amzn.to/2Ehc4sB
Amazon Author page – Ellie Mack author
It’s fun and easy, and you’ll never miss out on meeting new authors or having a chance to win great prizes. Here’s the link – https://www.bookbub.com/authors/ellie-mack
Pinterest Ellie Mack
I hope you enjoy the recipe Ellie is sharing today on Karen’s Killer Fixin’s. Happy Eating!
P.S. We’re at 401 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.
1 pkg manicotti noodles, 1 16 ounce container of ricotta, or 2 8 ounce, 2 eggs, garlic, parsley, italian seasonings, 8 ounces mozzerella
1 jar of spaghetti sauce – I use Prego.
Parboil noodles – I have to do this in 2 batches. You want the noodle al dente. Take out of pan with tongs and place in bottom of baking dish (9 x 13)
In medium bowl, combine ricotta and 2 eggs, garlic – either garlic powder or minced garlic – I use minced- 2 tsp. plus one tsp Italian seasoning and 1 tsp parsley. Stir together until evenly combined.
Take a gallon storage bag and fill it with the ricotta mixture. The noodles should be cool enough to handle by now. squeeze the gallon storage bag as if it were a pastry bag. Note: if you have a pastry bag, feel free to use it. I find the convenience of the gallon bag being disposable better than worrying about cross contaminating my pastry bag with raw egg.
Once the noodles are filled and you’ve used all the ricotta mixture ( I fill till it’s oozing out the ends) Top with spaghetti sauce, then top with mozerella cheese and sprinkle with parsley.
Bake in 375 oven for 30 minutes. I often serve with Italian salad and Cheese garlic bread!
Thanks, Ellie, for sharing your book with us!
Don’t miss the chance to read this book!