Feb 13, 2016
Welcome to the first of my Countdown to Vulnerable Grab Bag Giveaways! VULNERABLE goes on sale Tuesday, May 29th and I’m declaring this and the next six Saturdays and Sundays my very own “romantic suspense weekends.” Why? Because I think the advent of Georgia’s story in the fourth of my four Morgan Family novels deserves major fanfare.
I’ve had such a great time with each of the Morgan siblings and fell in love with my Nashville characters beginning with Deke, (Cover Your Eyes), followed by Rick (Be Afraid), Alex (I’ll Never Let You Go) and, now, Georgia.
Here’s the plan. Every Saturday beginning February 13th until publication date I’m celebrating by giving away a grab bag of my books. That’s one winner a week for seven weeks!
I hope you’ll join the fun and enter this and every week.
a Rafflecopter giveaway
Feb 12, 2016
It’s time for a Giveaway! It’s the middle of February and I can now see my Morgan Family suspense novel, VULNERABLE, hovering on the horizon. Publication date is March 29th. In
celebration of all four books featuring the Morgans, I’m giving away the first, COVER YOUR EYES. Enter and enjoy and if you’ve already read the book, feel free to share the contest with friends.
a Rafflecopter giveaway
Feb 11, 2016
3 cups of shredded carrots
2 eggs
½ cup sugar
¾ cup brown sugar
¾ cup vegetable oil
2 teaspoons vanilla
2 cups of flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
To the shredded carrots add eggs, sugar, brown sugar, vegetable oil and vanilla. Mix well. Shift flour, salt, cinnamon, baking power and baking soda into carrot mixture. Gently mix and scoop into muffin cups. Makes about 12. Bake at 350 for 20-25 minutes.
(If possible, hand shred the carrots. It takes a bit longer to shred by hand but the carrots hold more moisture and this really enhances the texture of the muffins.)
Muffins can be dusted with powdered sugar or topped with a cream cheese icing. Both are delicious.
Cream Cheese Icing
½ cup cream cheese
1 teaspoon vanilla
2 cups of powdered sugar
1-2 tablespoons of milk
Cream all together until fluffy. When the muffins have cooled ice with frosting.
Nov 23, 2015
As you know, the Morgans are not only about crime, firearms and forensic evidence despite the law enforcement prowess they demonstrate in Cover Your Eyes, Be Afraid and I’ll Never Let You Go.
They are, among other things, very much about family. So it shouldn’t come as surprise, despite Georgia’s reputation as a bit of a disaster in the kitchen and scant evidence of the men’s culinary prowess, that Deke, Rick, Alex and Georgia have favorites that are very much a part of their holiday gatherings.
I’m excited to share this one, which graces their Thanksgiving table each year. It’s Walnut Pumpkin Cake and it’s my pleasure to add it as my latest “Killer Recipe.”
So, bon appéitit, and please let me know how it turns out for you.
Morgan Family Walnut Pumpkin Cake
2 cups all-purpose flour
1 ⁄ 2 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups sugar
1 cup corn oil
4 eggs
2 cups canned pumpkin
½ cup walnuts
Cream Cheese Icing
8 ounces of cream cheese
½ cup or one stick of butter
4 cups confectioners’ sugar
2 teaspoons vanilla
Cake
Sift together flour, salt, baking soda, baking powder, and cinnamon. In a separate bowl blend sugar and oil and then mix in eggs one at a time. Add pumpkin to oil/ sugar mixture. Add dry ingredients and blend until smooth. Add walnuts. Bake at 350 degrees for40 to 50 minutes in a parchment lined baking bread pan.
Icing
Cream together softened cream cheese and butter. When well blended add vanilla. Mix in confectioner’s sugar until smooth.
Nov 20, 2015
As promised, here it is—me baking my Killer Recipe: Pumpkin Bread to Die For on WTVR’s Virginia This Morning! Thanks again to host Cheryl Miller, producer Torri Strickland and all over at Central Virginia’s Ch6/WTVR who welcomed me to the show!