Down & Dirty in the kitchen with Elena Kincaid #DownandDirty #D&D @romancerebels69 @elenakincaid1

Today we have fellow Down & Dirty anthology author Elena Kincaid here to share with us one of her family’s favorite recipes, along with her story, When Fire Meets Flame!

 

When a daring rescue turns out to be the least of their worries, Tristan vows to keep Riley safe. He’s not letting her out of his sight again.

 

Blurb:

As a private detective, Riley Scott has witnessed her fair share of the ugly side of relationships. She guards her heart like a fortress, but a pair of sizzling blue eyes threatens to take down all of her barriers. He came to her rescue through a blazing fire. Now, she could only hope he would not incinerate her heart.

Tristan Cain hasn’t been able to let go of his red-headed angel, or his promise to get justice. Fate throws them together again when he once thought it would be impossible, and when a daring rescue turns out to be the least of their worries, Tristan vows to keep her safe. He’s not letting Riley out of his sight again.

 

Purchase Links:

Amazon: https://www.amazon.com/dp/B07B3X69KL/

iBooks: https://itunes.apple.com/us/book/down-dirty/id1331942239

Nook: https://www.barnesandnoble.com/w/1127784443

Kobo: https://www.kobo.com/us/en/ebook/down-dirty-10

 

Recipe Intro:  

Let me start off by saying I am not a great cook, baker, or candlestick maker, 😉 so the dessert recipe I am sharing with you was actually prepared by my fourteen year old niece for one of our big family dinners. This girl can definitely bake because these mini cheesecakes were absolutely delish.

 

Recipe:

Vanilla mini cheesecakes

Ingredients
1 cup crushed graham crackers
3/4 cup + 2 Tbsp sugar, divided
4 Tbsp melted butter
3 8 oz. packages cream cheese, softened
1 tsp. Vanilla extract
3 eggs, room temperature
1 cup whipping cream (or heavy cream)
1 cup raspberries
1/4 cup confectioners sugar

Directions
1. Preheat oven to 325°F
2. Combine graham cracker crumbs, 2 Tbsp sugar, and 4 Tbsp melted butter. Press onto bottoms of 18 paper- lined muffin cups. Refrigerate until needed.
3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Do not over blend
4. Spoon batter into crusts.
5. Bake for 30-35 minutes, or until centers are almost set. Cool completely. Refrigerate 2 hours.
6. Beat whipping cream with mixer in medium speed until stiff peaks form. Do not over beat. Add confectioners sugar and mix together with standard whisk.
7. Spread whipping cream onto cheesecakes. Top with raspberries.
8. Enjoy!

 

 

Author Bio:

Elena Kincaid is an award-winning and Amazon best-selling author. She writes Paranormal and Contemporary Romances with alpha males who stop at nothing to protect their women, heroines who are anything but damsels in distress, and stories where the only love worth fighting for is the forever kind of love.

She was born in Ukraine and raised in New York, where she currently lives with her daughter. Her desk is constantly cluttered with journals, sticky notes, and torn-out pieces of paper full of ideas. When not working, Elena loves to spend time with her family, travel the globe, curl up with a good book, and catch up on her soaps.

Author Social Media links:

Blog: http://elenakincaid.blogspot.com/

Website: http://www.elenakincaid.com/

Twitter: https://twitter.com/elenakincaid1

FB Author Page: https://www.facebook.com/elenakincaidthree

Amazon: http://www.amazon.com/Elena-Kincaid/e/B011IOY3KE

Goodreads: https://www.goodreads.com/author/show/7060236.Elena_Kincaid

Street Team: https://www.facebook.com/groups/SMEstreetteam/

Instagram: https://www.instagram.com/elenakincaid/

Newsletter: http://eepurl.com/dlrLFz

 

 

Down & Dirty in the kitchen with Rose Nichol #DownandDirty #D&D @romancerebels69 @RoseNickol

Today we have fellow Down & Dirty anthology author Rose Nichol here to share with us one of her family’s favorite recipes, along with her story, Rescuing Trent!

 

 

 

Trent Simmons has spent his life rescuing others. Can Pricilla rescue him from himself and teach him it’s okay to love again?

 

 

Blurb:

Trent Simmons had spent his life helping others. While recovering from the injury that got him discharged from the service, he met the woman he thought he was going to spend his life with, but it was not meant to be. He spent the next several years infiltrating a human trafficking slavery ring recusing countless women. Pricilla Wilder had decided she was happy living alone. She had watched her mother raise two children on her own and do a wonderful job. She didn’t need a man in her life. Then an insane madman targeted her and her sister trying to extract revenge on their father. Trent was assigned to be one of Pricilla’s bodyguards. The woman was smart, and sexy. Trent can’t ignore the feelings she awakens within him—feelings he thought had died years ago. Can he convince her to give him a chance or will fate once again destroy his world?

 

Purchase Links:

Amazon: https://www.amazon.com/dp/B07B3X69KL/

iBooks: https://itunes.apple.com/us/book/down-dirty/id1331942239

Nook: https://www.barnesandnoble.com/w/1127784443

Kobo: https://www.kobo.com/us/en/ebook/down-dirty-10

 

Recipe Intro:

I found this recipe on the web about a year ago and it quickly became a family favorite.  This is not an original recipe.  It can be found on this website.  https://www.delish.com/cooking/recipe-ideas/recipes/a46964/tamale-pie/

Recipe: 

Tamale Pie Ingredients

YIELDS: 8 SERVINGS

 

1 box JIFFY corn muffin mix

1 egg

1/2 c. sour cream

1/2 c. creamed corn

1/3 c. red enchilada sauce

1 onion, chopped

2 cloves garlic, minced

1 tsp. cumin

1 tsp. chili powder

1 lb. ground beef

1 c. cheddar cheese, shredded

1 c. Monterey Jack Cheese, shredded

small handful cilantro leaves, chopped (optional)

kosher salt

ground pepper

Directions

PREP TIME: 0:10

COOK TIME: 0:40

TOTAL TIME: 0:50

  1. Preheat oven to 400 degrees F.
  2. Prepare cornbread base. In a medium bowl, combine corn muffin mix, sour cream, creamed corn and egg. Whisk until evenly combined. Pour into a large cast iron skillet and bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.
  3. Meanwhile, make your taco meat. Sauté onions over medium heat. Season with salt, pepper and spices and cook until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Season to taste and sauté until cooked through. Remove skillet from stovetop and drain excess fat.
  4. Poke entire surface of cornbread with a fork. Pour enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes.
  5. Top with cilantro, if desired.

 

 

Author Bio:

  Rose Nickol started writing in high school and although she played with it for years she wasn’t published until June of 2014.  Since then she’s published twenty books with more to come.  She’s mother to a 15 yo daughter, 8 yo puppy and 1 yo kitten.  She lives with her family in central Florida enjoying the sun. 

 

Author Social Media links

Facebook Author Page:  https://www.facebook.com/rosenickolauthor/ 

Facebook Readers Group:  Petal of Rose  https://www.facebook.com/groups/402075540218527/ 

Website:  http://rosenickol.com/

Twitter:  @RoseNickol

Instagram:  nicko.rose

Newsletter subscribe: https://rosenickol.us17.list-manage.com/subscribe?u=b8ee549f2028fa1133ca91153&id=ef6d40c51a

 

Down & Dirty in the kitchen with Lucy Felthouse #DownandDirty #D&D @romancerebels69

Today we have fellow Down & Dirty anthology author, Lucy Felthouse, sharing one of her favorite recipes as well as her story, Good With His Hands!

 

When Layla is driven to shelter by inclement weather out on a walk, she discovers a sexy park ranger who’s good with his hands.

Blurb:

Layla is enjoying a beautiful moorland walk in the English countryside when suddenly, clouds start to roll in. The weather was forecast to be fine all day, so Layla is woefully unprepared when the heavens open and her visibility is reduced to next to nothing. Trying hard not to panic, she carefully makes her way towards a remote hut she spotted before the fog descended. When she arrives, though, she discovers park ranger Stuart already there, and luckily for her, he’s much more prepared than she is, and they soon find a way to pass the time until the storm blows over.

 

Purchase Links:

Amazon: https://www.amazon.com/dp/B07B3X69KL/

iBooks: https://itunes.apple.com/us/book/down-dirty/id1331942239

Nook: https://www.barnesandnoble.com/w/1127784443

Kobo: https://www.kobo.com/us/en/ebook/down-dirty-10

Recipe Intro: 

 I am no kind of cook. If I can take something out of the fridge or freezer and put it in the oven or into a saucepan, I’m all good. Otherwise, I’m not interested, LOL. Having said that, though, I can be tempted to “make” some things…

Recipe:

Oreo “bark” (nothing to do with your dog):

Ingredients:

Oreos

Large bar of white chocolate

Method:

Crush the Oreos into small pieces

Melt the white chocolate, then stir in the Oreo pieces

Put the mixture in a flat baking tray of some kind and spread it out so you have a huge flat slab of chocolate/Oreo mix

Allow to cool in the fridge

Eat

This can, of course, be switched up easily to include your favourite types of chocolate and favourite “fillings”, but the combination of the flavours here is amazing.

 

Author Bio:

Lucy Felthouse is the award-winning author of erotic romance novels Stately Pleasures (named in the top 5 of Cliterati.co.uk’s 100 Modern Erotic Classics That You’ve Never Heard Of, and an Amazon bestseller), Eyes Wide Open (winner of the Love Romances Café’s Best Ménage Book 2015 award, and an Amazon bestseller), The Persecution of the Wolves, Hiding in Plain Sight and Mia’s Men (The Heiress’s Harem Book 1). Including novels, short stories and novellas, she has over 160 publications to her name. She owns Erotica For All, and is one eighth of The Brit Babes. Find out more about her writing at http://lucyfelthouse.co.uk, or on Twitter or Facebook. Sign up for automatic updates on Amazon or BookBub. Subscribe to her newsletter and get a free eBook: http://www.subscribepage.com/lfnewsletter

 

Down & Dirty in the kitchen with Maia Dylan #DownandDirty #D&D @romancerebels69 @Maiadylanauthor

Today we have fellow Down & Dirty anthology author, Maia Dylan, here to share one of her favorite recipes as well as her story, Scout’s Honor!

 

 

 

His rig. His job. His Honor.

 

Blurb:

As the manager of an oil rig in the Gulf of Mexico, the safety of the men under his control was the most important thing to Cooper. That was until Dr. Honor Jennings stepped from a helicopter and proceeded to show him that playing it safe wasn’t always the best way forward.

When Honor arrived onboard the rig, she was fully prepared to uncover the safety breaches an anonymous source had advised her were taking place. She was completely unprepared for her reaction to the rig manager. The cold-blooded murder she witnessed came as a downright shock!

Can Cooper keep Honor safe with a murderer on the loose and a storm keeping them isolated from the mainland, or will the risk prove too much and cost them everything?

 

Purchase Links:

Amazon: https://www.amazon.com/dp/B07B3X69KL/

iBooks: https://itunes.apple.com/us/book/down-dirty/id1331942239

Nook: https://www.barnesandnoble.com/w/1127784443

Kobo: https://www.kobo.com/us/en/ebook/down-dirty-10

Recipe Intro

THE LAZY SUNDAY AFTERNOON LAMINGTON

Now, the lamington is a kiwi icon.  An afternoon tea delight that reminds me of lazy Sunday afternoons spent with my family, making these for school lunches, but taste testing a few for quality assurance purposes only — honest!  My Aussie authors in this fabulous boxset might contest and argue that the humble lamington is theirs but trust me… this is all Kiwi!

Recipe:

INGREDIENTS

Sponge Cake

½ cup self-raising flour

½ cup plain flour

½ cup wheaten cornflour

6 extra large eggs, at room temperature

1 cup raw caster sugar or just plain caster sugar

1 Tbsp boiling water

15g butter

4 cups shredded coconut (for rolling pieces in)

 

Icing:

100g dark chocolate

¾ cup water

2 cups icing sugar, sifted

1 cup cocoa, sifted

½ cup milk

 

METHOD:

 

  1. Preheat oven to 190°C conventional or 170°C fan forced. Grease a 30cm x 29cm lamington tin. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
  2. Sponge cake Sift the combined flours three times into a bowl. Using an electric beater whisk eggs in a large clean, dry bowl until thick and pale. Gradually add raw caster sugar or caster sugar, 1 tablespoon at a time, whisking well after each addition until mixture is thick and sugar dissolves.
  3. Sift the combined flours over the egg mixture. Combine butter and boiling water and pour down the side of the bowl. Use a spatula to gently fold in until just combined.

Pour mixture into the prepared tin. Bake for 20 -25 minutes or until a skewer inserted into the centre comes out clean. Turn cake onto a wire rack to cool. Place in an airtight container. Cake is best made the day before cutting.

  1. To make lamingtons Cut sponge cake into 18 pieces. Put coconut into a wide bowl. Make icing by combining chocolate and water in a heatproof bowl over a saucepan of simmering water. Stir until chocolate has melted and mixture is smooth. Remove from heat.
  2. Sift icing sugar and cocoa over chocolate mixture, stir until smooth. Add milk and mix until well combined. Work quickly as chocolate sauce will thicken on cooling.
  3. Using a large fork, dip sponge cake pieces into chocolate mixture, drain slightly then roll in coconut. Leave to set on a tray.

 

 

Author Bio:

I write the kind of books that I love to read. Love stories between strong men and their independent soulmates. Usually, their path to Happily Ever After is a bumpy one, but there is always a Happy Ever After.

In the world’s I create there is someone (or two, or three) for everyone! Love comes in many forms and I believe it is all beautiful and should be celebrated!

I live, love and write in New Zealand, married to my husband of twelve years with two beautiful children.

Author Social Media links:

WEBSITE  I  FACEBOOK  I  TWITTER  I  INSTAGRAM

NEWSLETTER

 

Down & Dirty in the kitchen with Eva Moore #DownandDirty #D&D @romancerebels69 @AuthorEvaMoore

Today we have fellow Down & Dirty anthology author, Eva Moore here to share her favorite cookie recipe as well as her story Dirty Demo!

 

 

Homebuilder Winston never bargained on reality TV lust turning to love off-screen, but can he and Trina build a future on a foundation of lies?

Dirty Demo Blurb:

When Winston Hartwell’s construction crew ends up on a reality TV show, there’s no way he’s going to sing for his supper, no matter how nicely the curvy camera lady asks. He’s terrified of the limelight, and he doesn’t trust these Hollywood types as far as he can throw them.

Trina McCallister is one last reality show away from her dream job of filming movies. She’ll do whatever it takes to get the footage she needs and get the hell out. But she isn’t prepared for the sexy giant with a voice of gold to demolish her carefully constructed defenses.

When lies and fear shake their newly laid foundation, only an act of bravery and trust will save them from ruin.

Purchase Links:

Amazon: https://www.amazon.com/dp/B07B3X69KL/

iBooks: https://itunes.apple.com/us/book/down-dirty/id1331942239

Nook: https://www.barnesandnoble.com/w/1127784443 

Kobo: https://www.kobo.com/us/en/ebook/down-dirty-10

Recipe Intro:

My mother always told me the way to a man’s heart is through his stomach. My husband would not disagree. So when I started writing my first romance novel, Someone Special, my heroine made an epic first impression with a plate of to-die-for chocolate chip cookies. My readers were up in arms demanding cookies to satisfy their urgent cravings. How could I refuse? I hope you enjoy these cookies as much as they have.

 

Recipe:

Dani’s Chocolate Chip Cookies
3 cups of flour
1 t baking soda
½ t salt
1 c butter, softened
½ c granulated white sugar
1 c brown sugar, tightly packed
2 t vanilla
2 eggs
1 c semisweet chocolate chips
1 c dark chocolate chips
½ c walnuts (optional)

Directions:
Cream together butter, sugar, and vanilla until pale yellow and fluffy, either with a mixer or a wooden spoon. Add eggs one at a time and mix well. Sift flour, baking soda, and salt together and add to the wet mixture. Mix until well combined. Add chocolates at the end and mix again. Drop heaping teaspoons of dough two inches apart on greased cookie sheets. For larger cookies, use a measured 1/3 cup and flatten a little before baking. Bake at 350 degrees F for 8-10 minutes. If you want them soft, remove them when lightly browned. Let them go a little longer for a crisper finish. Leave them to set on the baking sheet for 1 minute before moving to a cooling rack. Makes 6-7 dozen, depending on size.

 

Author Bio:

Eva Moore began reading steamy books when she was 12. Now, she writes sexy contemporary romances in between soccer practices and glasses of rosé. Eva now lives in Silicon Valley, after moving around the world and back, with her college sweetheart, her three gorgeous girls, and a Shih Tzu who thinks he is a cat. She can be found most nights hiding in her closet-office, scribbling away, and loves to hear from the outside world. Please visit her at www.4evamoore.com.

 

Author Social Media links:

www.facebook.com/4evamooreauthor

www.facebook.com/4evamoore

www.twitter.com/AuthorEvaMoore

www.pinterest.com/authorevamoore

www.instagram.com/authorevamoore

Friends For Eva Reader Group : https://www.facebook.com/groups/602016323302421/

 

Down & Dirty in the kitchen with London Saint James #DownandDirty #D&D @romancerebels69 @LSJRomance

Today we have fellow Down & Dirty anthology author, London Saint James, here to share one of her favorite recipes, as well as her story, Destiny Happened.

 

 

When it comes to luck in love, well…let’s just say I had none. That is, until the day I kissed a stranger.

Destiny Happened Blurb:

Desi
Of course, I noticed Mr. Shirtless. With a bod like his, who wouldn’t? But his hot-factor didn’t matter. What did? My asshat ex and the need to make him jealous. So, I strolled up to the panty-melting stranger as though I knew him and laid one on him, hoping said asshat would see I’d moved on just fine without him. Only, he never saw me kissing another man.

Kash
I spotted her—honey-blonde hair gleaming in the sun as she came my way. I’d flirt. Smile. Maybe get her number. I sure the hell didn’t expect her to toss her arms around my neck, mashing her body against mine, and kiss the ever-loving shit out of me. Then, she stopped. Stepped back. Blushed. Whispered “Sorry” and blended into the crowd.
 
I never got her name that day. Or her number. However, fate had other plans and Destiny happened…again.

 

 

Purchase Links:

Amazon: https://www.amazon.com/dp/B07B3X69KL/

iBooks: https://itunes.apple.com/us/book/down-dirty/id1331942239

Nook: https://www.barnesandnoble.com/w/1127784443 

Kobo: https://www.kobo.com/us/en/ebook/down-dirty-10

Recipe Intro:

I will confess. I am a chocolate lover. Yes, I love the stuff. And you know what? I happened to catch a man—or maybe he caught me *Wink*—who loves to indulge me. Soon after we first met, he made me a chocolate pie from one of his grandmother’s recipes. I knew then he was a keeper.  

Recipe:

Deliciously Decadent Chocolate Pie

Ingredients

Makes Two Pies 

  • 2 pre-made pie shells (this saves time but for those of you who love to bake, feel free to make the pie shells from scratch)
  • 2 cups of white sugar
  • 2 heaping tablespoons of self rising flour
  • 1 pinch of salt
  • 1/3 cup of Hershey’s Cocoa
  • 4 egg yolks
  • 4 cups of whole milk
  • 1/2 teaspoon of vanilla
  • 1 stick of butter
  • 1 large tub of Cool Whip topping

Directions

  1. Pre-bake the pies shells in your oven until golden brown and flakey then let them cool.
  2. In a large bowl mix all the dry ingredients together, white sugar, self rising flour, salt, and cocoa. Blend well.
  3. In a large sauce pan mix the eggs yolks, the whole milk, the vanilla, and the butter together. Add all of the dry ingredients once the better melts completely into the liquid ingredients. Stir well over a medium heat.  Do not let the mixture stand without continuous stirring until the contents becomes thick.
  4. Once the pie filling has reached a thick, chocolaty consistency, pour the filling into the pre-made, pre-backed pie shells.
  5. Let the pies cool. Once the pies are cool, add Cool Whip to cover the top of the pies. Then serve, and enjoy.

 

Author Bio:

London Saint James has lived in many places, but never felt “at home” until she met the real-life man of her dreams and settled down in the beautiful Smoky Mountains of Tennessee. London lives with her husband and their fat cat who thinks he owns them.

As an award-winning, international bestselling author, London is living her childhood dream. She knew all the scribbling she did, that big imagination of hers, and all those clamoring characters running around in her head would pay off someday.

Author Social Media links:

Website: http://www.londonsaintjames.com

Twitter: @LSJRomance

Instagram: https://www.instagram.com/londonsaintjames/

Facebook: https://www.facebook.com/LSJRomance/

Join London’s Facebook Group: https://www.facebook.com/groups/SlipBetweenthePageswithLondon/

Sign up for London’s monthly news letter: http://eepurl.com/cHacXb

 

Down & Dirty in the kitchen with CR Moss #DownandDirty #D&D @CRMoss @romancerebels69

Today we have fellow Down & Dirty author CR Moss with us to share one of her favorite recipes, along with her story in the anthology, Keep You Safe!

 

A stalked artist. A sexy wrangler. She’d watched over him once upon a time. Now it’s his turn to keep her safe.

Keep Her Safe Blurb:

I’m Professor Arianna Perez, and I’ve been asked if I’ll ever trust, let alone love, another man again. After dumping an abusive boyfriend, I doubted I would. At least, that’s how I felt until fate had sexy wrangler, Kian Bishop, reappearing in my life in a way I never expected.

Against my better judgement, I fell hard for the cowboy, believing everything he said, including how he wanted to treat me like a queen and keep me safe. Little did I know, though, that the circumstances that’d brought us together could also tear us apart…and possibly claim my life.

Purchase Links:

Amazon: https://www.amazon.com/dp/B07B3X69KL/

iBooks: https://itunes.apple.com/us/book/down-dirty/id1331942239

Nook: https://www.barnesandnoble.com/w/1127784443 

Kobo: https://www.kobo.com/us/en/ebook/down-dirty-10

Recipe Intro:

I have a thing for potatoes. I have thing for soups, too. Put them together and… Yum! So one day when I was craving some Olive Garden Zuppa Toscana, I started searching the web for a copy cat recipe. I came across this link: https://happyhooligans.ca/zuppa-toscana-olive-garden-knock-recipe/ The recipe looked easy enough, and the author’s claims seemed interesting. I figured I’d give it a go. And, OMG! So good! There was one day that I bought enough items to make a super huge batch, and I ended up having to grab one of my husband’s beer brewing pots to be able to fit the soup in to cook it. Luckily, the five-gallon pot fit on the stove! After we gorged ourselves on the soup, we froze the rest. It’s a nice surprise to find containers of soup out in the garage freezer when you’ve forgotten you have them. LOL! Below is the original recipe from the link I provided above. After the recipe I’ve shared my tweaks to it. Enjoy!

 

Recipe:

Zuppa Toscana

Ingredients:

    1 lb spicy ground sausage (I often just chop up 3 jumbo sausages.  I like the “medium-spicy” ones, but use mild if you’re opposed to heat)

    1 large white onion, diced

    4 slices fried, chopped bacon

    3 cloves garlic, crushed

    9 cups water

    1 cup heavy cream

    5 cubes of chicken bouillon (or as much liquid bouillon as you’d need for 9 cups of liquid water)

    3 large potatoes, peeled and cubed

    2 cups fresh kale, chopped

To make your soup:

Sauté your sausage in a large pot until it’s cooked through.  Drain the grease, and remove the sausage, and pop it into the refrigerator.  You won’t be needing it for a while.

Leave a little bit of grease in the pot (maybe a tbsp or so).

Now you’re going to fry your bacon in this pot.  You want to use the pot that you just cooked your sausage in because it has all that flavourful sausage goodness in there.

Sauté your bacon until it’s half-way cooked, and then add your onions and garlic, and continue to cook over LOW heat until the bacon is fully cooked and the onions and garlic are soft.

Add a bit of your water to deglaze your pot, and then add the rest of the water and the bouillon, and bring it all to a boil.

Toss in your cubed potatoes, and cook over medium heat until the potatoes are cooked.  This generally takes about a half-hour.

Stir in the cream.

Add your sausage and chopped kale, and heat through.

Serve your amazing Zuppa Toscana with a crusty loaf or my easy bread-machine dinner rolls.

 

My tweaks that help to save a bit of time…

I use a package of ground hot sausage (example: Johnsonville All Natural Fresh Italian Hot Ground Sausage) and cook it as one would do ground beef. Then I drain all the grease and put the meat aside. The onion is sweet. Bacon… Well, I like bacon, so I usually go overboard with it. I tend to buy the pre-cooked kind that you can microwave in a few seconds (example: HORMEL® BLACK LABEL® Fully Cooked Bacon). This I’ll cut up and throw in the pan, let it cook a bit and then add in the onion. As for the water & chicken bouillon, if salt/sodium is an issue, I found that doing about 4.5 cups of water and 4.5 cups of chicken broth works just as well. These amounts you can play around with as you make batches to see what fits your tastes. Potatoes – I’ve used regular baking potatoes, and I’ve used red potatoes with their skins left on (peeling red potatoes is not fun, IMO). Again, depending upon your tastes you can use what you want. Granted, if you go with red, since they’re usually smaller, I suggest cutting up about six to seven. The kale I use is pre-chopped, bagged organic. After I’ve done most of the prep work and got the soup going, I’ll work on plucking the hard, thick stems from the leaves and just use the leafy bits in the soup.

Author Bio:

Hi everyone, my name is Casey, and I write under the names C.R. Moss for erotic and mainstream romance and Casey Moss for mainstream dark fiction (horror, suspense, urban fantasy) and sometimes the stories have an erotic flare to them. My professional bio for C.R.: An eccentric and eclectic writer, C.R. Moss pens stories for the mainstream and erotic romance markets, giving readers a choice of sweet, savory or spicy reads, usually within a sub-genre or two — paranormal, sci-fi/fantasy, time travel, or western flare. The bio for my other persona: Casey Moss delves into the darker aspects of life in her writing, sometimes basing the stories on reality, sometimes on myth. No matter the path, her stories will take you on a journey from the light-hearted paranormal to dark things unspeakable. What waits around the corner? Come explore…

Author Social Media links:

Website – C.R. Moss: https://crmoss.com/  

Website – Casey Moss: http://caseymossbooks.com/  

Blog: https://caseymscorner.wordpress.com/

Twitter: https://twitter.com/CRMoss

Instagram: https://www.instagram.com/author_crmoss/

Newsletter: http://eepurl.com/dl_rin

Amazon – C.R. Moss: https://www.amazon.com/C.R.-Moss/e/B002DBE49W

Amazon – Casey Moss: https://www.amazon.com/Casey-Moss/e/B0080RC9DQ