Karen's Drop-In Diary

Karen’s Diary Drop-In ~ 08-23-12

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[[Welcome to my weekly writer’s diary where I’ll share my “Woot Woot!” moments and the not so “woot woot” moments of my writing world. And, yes, I might even share the occasional musing or two about reading and writing, two of my favorite things!]]

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Dear Diary,

            It’s Thursday ~ 08/23/12 ~ and…

Had a marvelous time escaping to the mountains last weekend with my family. We haven’t had a chance to camp all summer. Was beginning to think we might not make it at all this year. Only had one night out and didn’t get in any fishing, but it was great to get out of my office and into the fresh air.

Did wonders for my muse!  Pesky thing frolicked into the forest and took a character with her who was standing in the way of a scene I couldn’t quite write. It was tough letting Jack (hero’s cop brother) toddle off but it was for the best. I know he’ll be back for his own book, 3rd in the Thorne’s Thorns series.  Just wish I didn’t have to keep pushing him off the page. I’m soooo in love with him already!  Anyway, my hero and heroine are now talking to each other without the buffer. The scene was simply too cluttered with people! Didn’t finish the scene because the battery died on my laptop but know it’s working and it will finish up cleaner when I can tackle it again.

I didn’t mind too much that the battery died. It allowed me to enjoy some quality time with my husband, my middle daughter and husband and their little girls.  It was the first camping experience for both my newest granddaughter and our puppy. They both did beautifully. I see more camping trips in their future.  Of course, the eight-year-old already loves camping. She hit the trails with Grandpa whenever she could talk him into taking her. And we all tried a S’more’s Sundae (basically S’more’s in a sugar cone, all melted togther), a recipe we spotted on Pinterest. Something that didn’t require a fire…we’ve had enough of those in Colorado this year, so we ran a “cold” camp and used the trailer stove. It was fun and tasty, but doesn’t replace toasted marshmallow s’mores.

Last week, I debuted my new book cover for SATIN PLEASURES on Kindle. Today, as you read this, I’m tearing my gray hairs out reformatting the paperback version. What can I say? I’m a multi-tasker! Those gray hairs need reformatting, too!  Since I decided to change up the cover, it just made sense (at the time ~ today I’m ambivalent 🙂 ) to go ahead and reformat the book size.  I’m not overly fond of the trade paperback size and want my books to fit in my hands like traditional paperbacks. This means I have to make the type smaller but that’s okay. Should be able to do it without increasing the price on the book. At least, that’s the plan. In practice…? Guess we’ll see! With any luck, I’ll have this baby back up on Amazon soon.

I have an interview that will be posted this Saturday, August 25th, at The Reading Café << http://thereadingcafe.com/ >> Hope you’ll check it out! Hope they liked SATIN PLEASURES, which they’re also reviewing. Nervous much? Hmmm, no, I always have this twitch! At least, I will…until Sunday. 🙂

This weekend, I hope to finish up the ceiling paint in my office, as well as another short wall that’s been keeping me from moving my desks around. Been up to my eyebrows in office debris for months and I need to get organization out of this chaos. It’s making my Type-A personality a bit crazy. So distracting! When I get things moved around, I’ll have one last wall to paint (buried right now behind my desk and treadmill) and I can start decorating.  Can’t wait to take pictures to share my oasis!

Okay, that’s it for now. Doesn’t sound like I’ve been working all that hard but there it is, short and sweet, just as I promised last week. (Yeah, yeah, I know it’s not that short! It’s shorter than last week so I’m satisfied. Rome wasn’t built in a day, you know! 🙂 )

See you next Thursday for another rousing entry in Karen’s Diary Drop-In….

 

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Fried Catfish with Toasted Walnuts

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  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 FRIED CATFISH WITH TOASTED WALNUTS.

We all know fried foods  are not particularly good for us, however, like any other food moderation is the key. This really is a delicious meal and a great way to ensure your family eats fish, which I think takes a little of the sting out of the “fried” aspect of this dish. Personally, catfish is one of my particular favorites. I enjoy the mild flavor ~ it’s not as “fishy” tasting as a lot of other varieties. I love the more “meaty” texture.  Like most fish, catfish can be cooked with a lot of different flavors.

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

Karen

P.S.  We’re at 51 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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FRIED CATFISH WITH TOASTED WALNUTS
[Serves 4]

½ cup flour
1 T. paprika
¼ tsp. dried thyme
¾ tsp. salt
¼ tsp. cayenne
½ cup milk
2 T. vegetable oil
4 catfish fillets (about 5 oz. each)
2 T. butter
1/3 cup walnuts, coarsely chopped
1/8 tsp. black pepper
2 T. chopped parsley
1 T. lemon juice

In shallow dish, whisk flour, paprika, thyme, ½ tsp. of the salt and 1/8 tsp. of the cayenne.  Place milk in another shallow dish.  Set both aside.

In large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.  Dip fillets in the milk and shake off the excess.  Dredge fillets in the four and place in a single layer in the skillet.  Cook for about 5-6 minutes, turning halfway through cooking time or until golden brown.  Repeat, using remaining oil as needed.  Remove to plate lined with paper towels; keep warm.

Wipe out skillet; melt butter over medium heat.  Add walnuts, remaining cayenne and salt, and the black pepper. Cook, stirring frequently until nuts are fragrant about 2-3 minutes.  Take off the heat.  Stir in parsley and lemon juice.  To serve, spoon equal amount of nut mixture over each fillet.

Serve with steamed snow peas and sautéed sweet peppers, if desired. This dish also goes well with brown or wild rice.

Karen's Drop-In Diary

Karen’s Diary Drop-In ~ 08-14-12

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Dear Diary,

            It’s Thursday ~ 08/16/12 ~ and…

 

This is the first entry in my new weekly writer’s diary where I’ll share my “Woot Woot!” moments and the not so “woot woot” moments of my writing world. And, yes, I might even share the occasional musing or two about reading and writing, two of my favorite things!

I’ve been missing the personal touch on my blog lately. Don’t get me wrong. I love highlighting the fantastic array of authors and books I’ve been sharing on Mondays and Wednesdays. But I also enjoy sharing bits and pieces about me with readers. After all, you are one of the main reasons why I write…well, except for that whole “can’t breathe unless I’m writing” thing!

For those who have followed me any length of time, you know I used to have a Musings newsletter.  However, I tend to write “long” – I was one of those nasty students who wrote ten pages for every five page essay assigned in school – and found I was spending more time fiddling with my Musings than my books. I went from weekly musings to monthly articles to quarterly to…well, let’s just say I eventually set my newsletter aside and toddled off into the sunset of good intentions.

Yes, it had to be done.  In the past year, I’ve regained my momentum and published my first book. I finally joined the real world of social media and met a bunch of wonderful new friends on Facebook and Twitter. I’m still missing my personal chats with readers though, so I started wondering – a dangerous thing – how can I reconnect with my readers but not get so carried away it takes me three days to share what’s on my mind?

Voila! My answer is this diary. I had one growing up. I kept it locked and hidden from my sisters so they couldn’t read it. Of course, I want you to read this one! 🙂  A diary doesn’t allow much room which is why it’s the perfect solution to my need to share while also curbing my need to expound.

Yeah, yeah! I know I’m expounding! But this entry is the first and demands explanation, and I promise to keep it short and sweet next week. Maybe! I’ve called this feature “Diary Drop-In” as much for my benefit as yours.  Drop-In suggests short and sweet. Here’s hoping I can convince my brain in the weeks to come! 🙂

Okay, what’s been happening this past week in my writing world…?

For those who haven’t come across my multitude of posts on Facebook and Twitter, I was thrilled to release a new book cover for SATIN PLEASURES, my romantic comedy released on Amazon in February 2012.  I liked my original cover well enough. At the time I thought I needed an illustrated cover to get the cutesy feel I wanted. In truth, though, the cover just didn’t quite hit the mark with readers.  Not like the story did anyway. So, with a kick-in-the-pants from my critique partners, I redesigned the cover. I love, love, LOVE my new cover and hope readers like it as well. Just in case you missed it….

As one of my favorite country music artists asks, “How do you like me now?” 🙂  I still need to reformat the paperback version of the book with the new cover but that’s a project for this next week.

Many of you know I also started a new blog feature on Tuesdays called “Novel Gems”, sharing bits and pieces from my current project. It’s been fun and you seem to enjoy them so those will continue.

I also finished up two interviews this past week. One will post on August 25th at The Reading Café << http://thereadingcafe.com/ >> along with a review of SATIN PLEASURES.  Yes, I’m sitting on pins and needles about that one! Will they like the book? Ack. The angst of a writer!  My second interview isn’t scheduled yet but check out Mary Metcalfe: Lakefront Muse at http://lakefrontmuse.blogspot.com/ to take a peek at her fun site.

I’ve set myself a deadline to finish the first of my Thorne’s Thorns series books, KILLING SECRETS, around the end of September. I need to write 1,550 words a day for next 32 days to get the approximate word count remaining or 2,175 words a day if I only work weekdays. The first word count is more reasonable considering my schedule, however, I know I tend to “live” on weekends and don’t get much writing done. Guess we’ll all see how I do, huh?

Speaking of which, I need to get back to work! See you next week with a much shorter Diary Drop-In….

 

Karen's Killer Fixin's

Karen’s Killer Fixin’s **Author Special** with Ashlynne Laynne

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  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, ASHLYNNE LAYNNE, and her favorite recipe for SAUSAGE-CHEESE BALLS!

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ASHLYNNE ~~First off, I’d like to thank Karen for hosting me again. I enjoy cooking and sharing recipes with others. After I tell you a bit about my latest release, Blood Bonds, I’m going to share a recipe from the Bisquick Cookbook for Sausage-Cheese Balls. This appetizer has been a holiday favorite and tradition in my family, and it’s super simple to make.

Blood Bonds Blurb (The Progeny Series #2)

“Forever. For always. For eternity.”

The ties that bind two hearts are powerful. For Ascher Rousseau and Shauna McCutchin, it’s more than just a blood bond. Their union is that of vampire legend. Their love is a predestined prophecy foretold centuries ago.

It’s a week before Ascher and Shauna’s sealing and the couple is making final preparations for their eternity, but Ascher’s ex has other plans. Ursula is hell-bent on revenge—revenge fueled by lover’s scorn and her father’s death—and she begins breeding a fresh army of newborn darklings to do her bidding.

When Ursula finds a new weapon—an ally with the capability to dismantle the Rousseau clan— Ascher and Shauna’s bond is tested and they must stand together against Ursula or lose each other for eternity.

  About the author, Ashlynne Laynne….

Ashlynne Laynne has always had a soft spot in her heart for vampires but grew tired of the garlic fearing, sun-loathing creatures of old. An avid horror movie fan, she tends to enjoy media and music that is of a younger, more eclectic nature. This was the catalyst for her writing The Progeny. The vampire/witch pairing is unique and different when most books pair vampires with werewolves.

Ashlynne loves writing on the edge and teetering between the erotica and romance genres, and thinks of Ascher and Shauna as the wicked, damned version of Romeo and Juliet. She is currently working on books three and four of her Progeny Series, book one of her upcoming Rocker Series, and an untitled novella WIP. In her spare time, she enjoys cooking, reading and spending time with her family. She juggles the hats of wife, mother, full time employee and part-time writer, hoping to write full time one day soon.

Ashlynne lives in North Carolina with her husband and teenage son.

Connect with Ashlynne….

Buy the Progeny Series!!

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

Karen

P.S.  We’re at 50 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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Sausage-Cheese Balls (From the Bisquick Cookbook)
Makes about 8 ½ dozen

3 cups Original Bisquick
1 pound uncooked bulk pork sausage
4 cups shredded Cheddar cheese (16 oz)
1/2 cup grated Parmesan cheese
1/2 cup milk
½ teaspoon dried rosemary leaves
1 ½ teaspoons chopped fresh parsley or ½ teaspoon flakes

Heat oven to 350 degrees. Lightly grease a jellyroll pan. Stir all ingredients until they are mixed well, and you may have to use your hands. Shape mixture into 1 inch balls and place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan and serve warm.

 

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Magic Cookie Bars

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  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 MAGIC COOKIE BARS.

Have company coming? Want to relax and enjoy their visit? Need a quick dessert, something special to serve without all the fuss and muss? These cookie bars are quick to make, full of flavor, and so easy to make ahead of time. Not your usual lunchbox cookie either!

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

Karen

P.S.  We’re at 49 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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MAGIC COOKIE BARS

[2 dozen bars]

½ cup (1 stick) butter, cut into 4 pieces
1-½ cups graham cracker crumbs
1 can sweetened condensed milk (14 oz.)
1 cup sweetened coconut flakes
1 cup milk chocolate chips
1 cup butterscotch chips

Preheat oven to 350 degrees.  Place butter in 9×13-inch baking pan and melt butter in oven for 5 minutes or until butter melts.  Remove from oven, cool 5 minutes, and sprinkle with graham cracker crumbs over the butter.  With your fingers, moisten the crumbs with the butter and pat into an even layer.  Pour the sweetened condensed milk over the crumbs. Evenly scatter the coconut, chocolate chips and butterscotch chips over sweetened condensed milk.  Bake 20-25 minutes or until golden brown around the edges.  Be careful not to over-bake or the cookies around the edges of the pan will be dry and hard.  The middle of the pan should still be slightly jiggly when the cookies are done.  Cool in pan for about 30 minutes before cutting into bars.  Store in airtight container, between layers of waxed paper, for up to 4 days or freeze for up to 1 month.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Salisbury Steak

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  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 SALISBURY STEAK.

This is a satisfying family dish, not to mention tasty! It’s a nice change from plain hamburgers and wonderful for those “company” dinners on a limited budget. I like to make this meal whenever I find fresh mushrooms on sale. Same with ground hamburger — it’s not as inexpensive as it used to be! One of my family’s favs!

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

Karen

P.S.  We’re at 48 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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SALISBURY STEAK
[Serves 6]

1½ lbs. hamburger
1¾ cup sliced mushrooms
1 cup chopped onion
2 T. Worcestershire Sauce
½ cup cooked rice
½ tsp. salt
¼ tsp. pepper
2 (13 ¾ oz.) cans beef broth
1 egg
3 T. water
2 T. cornstarch
Vegetable cooking spray

 

Combine hamburger, onion, cooked rice, pepper and egg.  Stir well.  Divide into 6 equal portions, shaping into 1” thick patties.  Coat skillet with cooking spray.  Add patties and cook 5 minutes each side.  Drain on paper towels; set aside and keep warm.  Add mushrooms and cook 3 minutes.  Add Worcestershire Sauce, salt and broth, and cook for 10 minutes.  Return patties to skillet.  Cover, reduce heat, and simmer 15 minutes.  Place patties on platter and keep warm.  Combine water and cornstarch; add to broth mixture, stirring well.  Bring gravy to boil and cook 1 minute.  Serve over patties. Good with mashed potatoes, rice or noodles.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Quick & Easy Oven Fries

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  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 QUICK & EASY OVEN FRIES.

There are a number of good recipes for oven fries but this is one that made it to my personal cookbook. I’m sharing the original, basic recipe with you. However, I’ve made some adjustments for my own personal tastes which I’ll share in parentheses. I’m a garlic girl! I prefer a stronger garlic flavor to all of my dishes. I also have moved away from the typical, plain Parmesan most of us sprinkled over our spaghetti in our childhood.  I know…spoiled! 🙂

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

Karen

P.S.  We’re at 47 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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QUICK & EASY OVEN FRIES
[Serves 4]

2 lb. baking potatoes (I prefer red potatoes for their flavor and tender skins)
¼ cup plus 1 T. olive oil
2 cloves garlic, crushed (I keep a huge jar of chopped fresh garlic in my fridge and heap my spoonfuls)
1 T. Italian seasoning (Be sure to shake the package up a bit before spooning out)
1 tsp. salt
1 tsp. black pepper
2 T. finely grated Parmesan Cheese (I use a 4-cheese blend with parmesan, asiago, Romano & provolone and sprinkle a LOT more than 2 T. so it’s ultra cheesy – yummmm!)

Preheat oven to 400 degrees.  Scrub potatoes, then cut into even-size wedges to ensure uniform cooking.  In large bowl, mix olive oil, garlic, Italian seasoning, salt and pepper.  Add potato wedges to bowl and mix well to coat.  Spread potato wedges in single layer on large baking sheet. Bake 20-25 minutes, depending on thickness of wedges, turning wedges halfway through cooking time.  Sprinkle Parmesan over potatoes.  Return to oven and bake until crisp and golden, about 10 minutes longer.  Serve hot.

NOTE: If you’re like me and love to cook with a lot of garlic, I highly recommend buying a jar of freshly chopped garlic. It keeps forever in the fridge (in my experience) and it’s only a spoonful away. There’s nothing more frustrating than reaching for garlic cloves and discovering they’ve all dried up or you’re out! I’m all for no muss, no fuss.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chicken Marsala

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  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 CHICKEN MARSALA.

When I have a hankering for Italian food, it’s always difficult to choose just one flavor, especially when I go out to a restaurant. So many choices! Chicken Marsala is one of my top favorites though and this recipe is one of the easiest to make at home.  Takes hardly any time at all to prepare a classic Italian meal that is simply delicious. You’ll fast find this becoming a family favorite.

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

Karen

P.S.  We’re at 46 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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CHICKEN MARSALA
[Serves 6]

2 tsp. olive oil
1 medium onion, chopped, cooked
1 ½ lbs. Boneless skinless chicken breast halves, pounded into ¼-inch thickness
1 cup dry Marsala wine
¾ cup chicken stock, low fat & sodium
1 T. cornstarch
salt & pepper to taste

In large skillet over medium-high heat, heat oil.  Add onion and sauté 5 minutes.  Add chicken and cook on each side 5 minutes.  Add wine and cook 4 minutes until wine looks syrupy.  In small cup, dissolve cornstarch in stock.  Add to chicken and cook until sauce thickens, about 2 minutes.  Add salt & pepper to taste. Serve with pasta or potatoes.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Swedish Meatballs

4 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 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

Karen’s Killer Fixin’s with Elizabeth Haysmont

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  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 Book Bench