Category Archives: Recipes

Devilishly Delicious

Hey, all, Suze here. Here’s a quick and easy recipe for you in case you need to bring something to a holiday potluck–Deviled Eggs. They might seem a little bit old-fashioned, but people love them. Bonus? They’re very inexpensive to make. (Let somebody else bring the shrimp, LOL!) This recipe can be easily halved if you don’t have a big crowd. Sorry there’s no picture, but here’s how I do it:

Suze’s Deviled Eggs

  • 1 dozen medium or large eggs (tip: buy your eggs at least a week in advance and of course keep in the fridge–super-fresh eggs are difficult to peel)
  • 1 tablespoon mustard (whatever you have on hand–but I like a spicy brown mustard like Gulden’s)
  • 1/4 to 1/2 cup mayonnaise (I like the kind that’s made with olive oil, such as Hellman’s)
  • 2 tablespoons sweet pickle relish (dill pickle relish is also delicious, for a different taste)
  • Pinch each of salt and pepper

First, boil the eggs. Here’s how to do it to get a perfectly yellow yolk, with no ugly green ring (that comes from overcooking). Place your eggs in a large saucepan (I use a Dutch oven) and cover with cold water. Turn on the heat, cover the pot, and bring the water up to a boil. Now set a kitchen timer and allow the eggs to boil for 4 minutes (medium eggs) or 6 minutes (large eggs). Remove the pot from the burner, keep the lid on, and leave the eggs sitting in the hot water for 7 minutes (medium eggs) or 9 minutes (large eggs). Do not walk away and forget them! Immediately plunge the eggs into a bowl of ice water to stop the cooking process. At this point you can let them cool in the fridge until you are ready to assemble them.

Peel the eggs. To do this, hopefully without damaging the whites, give the egg a firm but gentle tap on the counter to crack the shell. Roll it around in your hand to further break and loosen the shell, then begin to carefully peel the egg. Give the denuded egg a rinse to remove any stray bits of shell, and set it on a paper towel to drain/dry. Repeat till all the eggs are finished.

Slice the eggs. Using a sharp knife, slice the eggs in half lengthwise, popping the yolk out into a separate bowl. Wipe the knife with a paper towel in between to keep your whites looking nice.

Mix the filling. Using a fork, mash up the yolks into a fine crumble. Add the mustard, pickle relish, salt, pepper. Add the mayonnaise, starting with the smallest amount and adding more as needed–you can always add more, but you can’t take it out! Don’t make the mixture too runny, otherwise it won’t stay in the egg. Mix up and taste for seasoning.

Stuff it! Now comes the fun part. Using a decorator doohickey (I have one from Pampered Chef) or a teaspoon and a knife (same way you would make a drop cookie), fill each egg. Not too full, or you may run out of filling before you get to all the eggs. You can always go back and add more at the end.

Decorate. If you want to get extra fancy, you can add a tiny decoration to each egg. Some suggestions are: little sweet gherkin pickles sliced into rounds; sliced pimiento-stuffed olives; a wee sprig of fresh dill; a few (well-drained) capers; an itty-bitty slice of roasted red pepper. Some people like to sprinkle paprika over the eggs for color, but I don’t really care for the raw paprika taste so I don’t do this.

That’s it! What appetizers always make an appearance on your holiday table?

A Great Whodunit, Sandra Orchard Style

“Step into my parlor for a cuppa tea,” said the spider to the fly.Deadly_Devotion_Sm

I am a huge tea drinker, but Sandra Orchard’s latest suspense series, the Port Aster Secrets, now has me questioning every ingredient that fills my teabags. The titles of the teas on my canisters all sound delightful, but after reading the first book in Sandra’s series, Deadly Devotion, I have to question what exactly goes into my African Autumn Surprise teabags…eeeek!

Deadly Devotion is the first book in a three-book mystery series in which a romance arcs the series, along with an underlying suspense plot. The heroine of the series, Kate Adams, is a research scientist who knows her herbs. She knows which ones are deadly and which ones could go undetected in an blind trustautopsy. But knowing this doesn’t mean she’s safe from their poison–especially when she starts sniffing more than tea leaves. She’s putting her nose where it doesn’t belong, and her amateur sleuthing is going to get her into trouble. Will the handsome FBI agent-turned cop, Tom Parker, be able to help her out? All I will say is they make a great team, and I am looking forward to Book Two, Blind Trust, releasing in January.

If you haven’t read the Port Aster series, you can get started with Deadly Devotion now, then preorder Blind Trust for January. Or see below for a chance to win them!

Deadly Devotion

Research scientist Kate Adams and her colleague Daisy are on the brink of a breakthrough for treating depression with herbal medicine when Daisy suddenly dies. Kate knows that if it hadn’t been for Daisy’s mentorship, she wouldn’t have the job she loves or the faith she clings to. So when police rule Daisy’s death a suicide, Kate is determined to unearth the truth.

Former FBI agent Tom Parker finds it hard to adjust to life back in his hometown of Port Aster. Though an old buddy gives him a job as a detective on the local police force, not everyone approves. Tom’s just trying to keep a low profile, so when Kate Adams demands he reopen the investigation of her friend’s death, he knows his job is at stake. In fact, despite his attraction to her, Tom thinks Kate looks a bit suspicious herself.

As evidence mounts, a web of intrigue is woven around the sleepy town of Port Aster. Can Kate uncover the truth? Or will Tom stand in her way?

Blind Trust

Kate Adams had no idea she was carrying counterfeit money, and she can’t believe that it came from her sweet neighbor. Or that it lands her in the middle of another one of Detective Tom Parker’s investigations. Determined to prove her neighbor’s innocence, Kate stumbles into a pit of intrigue that is far deeper than a two-bit counterfeit operation–and strikes too close to home for comfort. As family secrets come to light, her world–and her budding romance with Tom–begin to crumble. To Kate, it’s clear that she won’t be safe until she uncovers all of Port Aster’s secrets. But is it too late for her and Tom?

Sandra_Orchard_3

Sandra Orchard is a multi award-winning author of inspirational romantic suspense with Harlequin’s Love Inspired Suspense imprint, and Revell Publishing. She is an active member of American Christian Fiction Writers, Romance Writers of America and The Word Guild (Canada). A mother of three grown children, she lives in Niagara, Canada with her real-life-hero husband and now writes full time…when not doting on her young grandchildren.  You can learn more about Sandra’s books and bonus features at www.SandraOrchard.com or connect at www.Facebook.com/SandraOrchard

At her website, Sandra loves to offer readers extra bonus features for each of her books such as deleted scenes, character interviews, location pics and even related recipes. And…

Christmas_gifts_pd

…as a special Christmas gift for her newsletter subscribers, she sends them a Christmas short story (this year’s is more like a mini-novella) that springboards from one of her novels.

If you’d like to receive it, click here to subscribe. You will receive a link to her 2011 Christmas story within the next day or two, so if you don’t see it in your inbox, be sure to check your spam folder. Your 2013 story will arrive in your inbox in December.

In the meantime, you can check out the rest of Sandra’s bonus features here:

http://sandraorchard.com/extras/bonus-book-features/

She also has a giveaway going on now until November 26th.

If you’d like an opportunity win a copy of Deadly Devotion (or an advanced copy of the second book in the series, Blind Trust) for yourself or as a gift for a friend, please check out the Rafflecopter below.

a Rafflecopter giveaway

Friday Favorites – There’s Beer in my Bread!

Welcome friends! Casey here!

I never thought I’d be typing these words – the first draft of Mystic Hero is finished! It’s not IMG_1187pretty, but it’s done and will be heading to my beta readers shortly. Whew! Just in time for NaNo (which I usually unofficially participate in), so I can finish my other manuscript – Lachlan’s Curse.

To celebrate, I’m sharing a recipe I recently re-discovered. When I was a teen, my mother used to whip up a loaf of beer bread and, man, was it delicious. And super simple to make. After my sons were born, I made it a time or two (using non-alcoholic beer) then I kind of forgot about it.

I’m not sure what triggered the desire for beer bread. Maybe it was the stew I was making at the time. After a quick search of the internet, I managed to find one that replicated my mother’s recipe at Food.Com. If this one doesn’t tickle your fancy, there are dozens of variations out there in cyberspace.

A note about flour. This recipe uses either all-purpose flour or self-rising. If you use self-rising, omit the baking powder and salt.

Also, I don’t actually sift my flour (you can if you want to). Instead, I stir it first (in the bag), then scoop it into the measuring cup and gently level it off. This is the proper way to measure flour.  Never tap the measuring cup against the counter or scoop flour directly from the bag using the measuring cup. If you do this, your baked goods will resemble a dense brick. Don’t say I didn’t warn you first!

Enjoy!

Classic Beer Bread:

Ingredients:

3 cups flour (see note above about proper scooping) OR self-rising flour

3 tsp baking powder (skip it if you use self-rising flour)

1 tsp salt  (skip it if you use self-rising flour)

1/4 cup of sugar

1 – 12 oz of beer (I used Sam Adams because that is what hubby had stashed in the cellar. If you don’t want a strong beer taste try something paler)

1/4 to a few tablespoons melted butter (Mom never used butter so you can skip it. But try it. You might like it).

Oven temp: 375 degrees

Grease the bottom of a 9″ loaf pan.

1. Combine all the dry ingredients with the beer.

2. Put in the loaf pan. (I’ve heard of people mixing ingredients right in the pan, but I don’t see how without making a big mess).

3. If using melted butter, pour over the top (this will make the crust crispy).

4. Bake 1 hour. Remove from pan and cool about 10-15 minutes. Try not to skip the cooling step. Otherwise the bread will fall apart when cutting (Not that it stops my husband or older son!)

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Anyone else love beer bread? Have any variations to share or other simple bread recipes?

Yum, Yum. Plum, Plum!

Happy Friday. Casey here with a delicious plum torte recipe that I’m shamelessly IMG_3600borrowing from my friend and passing it along to all of you.

If you don’t like plums, no worries. The recipe works just as well with other fruit like cherries, peaches, pears or apples.  And it freezes too.

Enjoy!

The notes in ( ) are mine.

B-girl’s Plum Torte

You’ll need:

1 cup sugar
1/2 cup unsalted butter (and do use unsalted butter. It’s not as good with salted butter)
1 cup unbleached flour (I used regular all purpose flour and it came out fine)
1 teaspoon baking powder
Pinch of salt
2 eggs
24 halves pitted purple or prune plums (see note above – other fruit works too)
Topping: sugar, lemon juice, cinnamon
9 inch springform pan

Cook Time: 1 Hour
350 Degree Oven
Yield: 8 servings

Ingredients Assemble!

1. Cream the sugar and butter. Add flour, baking powder, salt and eggs. Beat well.

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2. Spoon the batter into the springform pan (I have used cooking spray or Cricso on the bottom to keep it from sticking).

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3. Place the plums skin side up on top of the batter. Sprinkle lightly with with sugar and lemon juice. Sprinkle about a teaspoon of cinnamon or however much you like.

We interrupt this recipe for cat cuteness!
We interrupt this recipe for cat cuteness!

5. To serve frozen torte, defrost and reheat briefly at 300 degrees.

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And there you have it! Who else enjoys fall baking?

Fun With Ground Beef

TGIF!! Casey here.

IMG_3320Today, I’m poking my head out of the writer’s cave to share a quick, easy recipe that I call Casey’s Taco Beef Melt. This is one of those recipes that I just threw together using things I had already had on hand and, added bonus, it cooks quickly without heating up the house too much.

Feel free to substitute chicken (or other meat) for the ground beef or use only beans, or use tortilla chips instead of Doritos. Also, this can be used as topping on a salad or rolled into a soft tortilla.

Ingredients:

  • 1 – 2 lbs ground beef (I used two because I have hungry men to feed)
  • 1 can black beans (drained and rinsed)
  • 1 – 2 packages low sodium taco seasoning (if you use 1 pound of beef, use 1 package)
  • Water – according to seasoning packages.
  • Doritos (about 1/3 of an 11 ounce bag)
  • 1- 2 cups shredded  cheddar cheese of your choice

1. In a skillet, brown beef (or meat of your choice). Drain excess fat once browned.

2. Add beans, then taco seasoning and water.

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3. Once the seasoning is thickened, crush up chips and place over top until covered.

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4. Sprinkle shredded cheese over the tops of the chips. Cover with lid until chees melts.

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Enjoy!IMG_3325

Please share your favorite “go to” summer foods!