I want to celebrate this day by eating chocolate with all of you!!
My kids often ask, “If you could have one special power, what would you want?” Of course, they mean the ability to fly (which could be handy when we’re running late for the school bus) or lasers shooting from my eyes (also handy for cooking dinner) or super speed (great for cleaning the house in the blink of an eye) but what I would really want, would be the ability to make baked goods appear out of thin air and then send them to anywhere in the world on a thought. I believe that power is the true path to world peace.
Anyway, to day is release day for Christmas Kisses: An Echo Ridge Anthology and I wanted to share a little known fact about the book. We slipped in some pretty awesome recipes. That’s right, each story has a recipe that goes with it!
In The Candy Counter Heiress, Andy has a thing for banana flavored chocolates (and kisses) so Lucy whipped up a recipe for Chocolate Banana Nut Bread.
Christmas Makeover introduces you to one of the hot spots in Echo Ridge where the pizza is to die for. Cami Checketts has included a recipe for Emma’s Homemade Bread that will have you going back for seconds.
Rachelle Christensen’s Hope for Christmas is a story with a whole lot of heart and her recipe for Carlos’s White Chicken Chili
w/Optional Slow-Cooker tips has a whole lot of flavor!
Soda Fountain Christmas, by Connie Sokol, celebrates the fun of yesteryear as Kenworth’s Department Store works to regain the sense of community department stores were built upon. To celebrate days gone by, Connie included a recipe for Martha Jean’s Apple Cider Donuts.
Heather Tullis, author of One Winter Night, knows how to spice up a story and her recipe for Fay’s Gingerbread Cupcakes is just the thing to cap off your holiday parties.
BUT, you get so much more than wonderful recipes with Christmas Kisses
. The stories are sure to capture your imagination–and your heart–and transport you to Echo Ridge where romance, Christmas music, and twinkling lights abound. You can pick up your copy and start reading TODAY because, ta da! it’s release day!!!
The last two weeks have been INSANE around here!
The anthology my book, Blue Christmas, is a part of, hit #1 on 6 Amazon lists. What a blast that has been. You can check it out for 99 cents here.
In the midst of marketing, writing another book, family parties, Halloween, directing the adult and children’s choir at our church, and a family rock climbing adventure, I wanted to make a warm breakfast for my kids. Usually, because I wake up with a to-do list in one hand, we’re a cereal-for-breakfast kind of family. But, every once in a while, I like to send my kids out the door with a hearty breakfast. This recipe adaption for my waffle recipe works great.
These pumpkin waffles are easy to make and taste delicious. Since you start out with your basic waffle recipe (or waffle mix) that your family already adores, your kids are sure to love them!
Your basic waffle recipe (or waffle mix and eggs/oil/water called for on the box)
1/2 of a can of pumpkin
1 1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla
Mix it all together and throw it in the waffle iron. I like to serve ours with fresh whipped cream or organic whipped topping found in the freezer aisle, walnuts (only me and Mr. 8 will eat those) and blueberries. Also, I happened to have sugar free cranberry syrup today and it was de-vine on top.
I hope your family enjoys the flavors of fall as much as ours!
All the best!
This is so delicious. With a new job, new calling, and the same old four kids and a husband I have been super busy. This soup saved me last week when we needed a good dinner that was good for us. Plus, it looked so pretty in this red pan!
To make this you will need:
1/2 lb Italian Style turkey sausage
4 cloves of garlic, minced
1/2 carrot, chopped small
1 T fresh basil, minced
1/4 tsp each salt and pepper
1 can (28 ox) petite diced tomatoes
1 can chicken stock
1 can beans (your choice I like Great Whites)
1 cup chopped broccoli
1/3 cup parsley, chopped
Heat sausage in a non-stick skillet (I just browned mine in the bottom of this big pan.) Add garlic, onions, carrots, basil, salt and pepper. Cook 3 minutes. Add tomatoes and stock and bring to boil. Add beans, broccoli and parsley and simmer 5 minutes. serve topped with shredded Parmesan cheese.