Bell Bridge Books

It’s the perfect time to try out some new dishes with the holidays just around the corner! Maybe you want to wow your coworkers at the annual office party, or you want to spice up Christmas dinner.

Whatever it is, we’ve got you covered!

Since it’s National Recipe Greetings for the Holidays week, we’re going to post a new recipe each day!

Have a recipe you just can’t keep to yourself? We’d love to hear from you! All recipes will be sent at the end of the week to our newsletter subscribers! Sign up here so you don’t miss out!

A delicious treat for the end of the week!

Rose’s Chocolate Meringue Pie

Chocolate Filling:
2 cups half-n-half
1 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
1-1/2 tablespoons Hershey’s Unsweetened Cocoa
3 egg yolks (beaten) [save the whites for meringue]
2 teaspoons vanilla
2 tablespoons butter
1 deep dish pie crust, baked according to directions

Instructions:

1. Heat 1-1/2 cups of the half-n-half, but don’t let it boil.
2. While heating half-n-half to a near simmer, mix together dry ingredients: cocoa, cornstarch and salt in a separate bowl.
3. Separate yolks from whites. Set aside whites in large metal or glass bowl to get to room temperature for making the meringue later.
4. Whisk the remaining 1/2 cup of half-n-half with the egg yolks. Whisk the mixed dry ingredients into the egg yolk and half-n-half mixture until smooth. Remove half-n-half from heat and gradually whisk into chocolate/yolk mixture.
5. Once everything is incorporated, place back on heat on medium-high and continue to whisk (so as not to burn the bottom) until the mixture boils. Remove from heat, add butter and vanilla and whisk. Cover with plastic wrap while cooling and make meringue.

Meringue:
3 egg whites
½ teaspoon cream of tartar
4 tablespoons powdered sugar
½ teaspoon vanilla

Instructions:

1. Beat egg whites until frothy. Add cream of tartar and continue beating until soft peaks form. Beat in powdered sugar until stiff peaks form. Add vanilla.
2. Pour chocolate mixture into cool pie crust. Spread meringue over chocolate filling, covering crust edge. Use spoon to create peaks.
3. Bake at 325° in preheated oven for 10-15 minutes, until peaks are browned. Cool for one hour, then refrigerate until serving.

For when the holidays become a little too stressful!

Santa Paws needs treats, too!

Today’s recipe is courtesy of Caro Lamont, former psychologist turned pet therapist, from The Pampered Pets Mysteries Series!

Caro’s PAWS Good Dog Treats

Ingredients:
1/ 2 cup of creamy unsalted peanut butter
1 cup oat flour
1 cup brown rice flour (Caro uses organic)
1 egg
1 tablespoon of honey
1/ 2 cup finely grated carrot (Dogbert loves carrots and so does Abbey)

1. Preheat your oven to 350 ° F.
2. In a big bowl, combine all the ingredients with just enough water to make it the consistency of cookie dough. Optional: You can also add cooked bacon, a bit of grated cheese, or other ingredients for flavor, but don’t add too much or it will mess with the consistency of the dough, and cause your treats to fall apart.
3. Once you’ve got your treat dough all stirred up, put it between pieces of parchment paper and roll it out to about ¼ inch thickness. Then cut the dough with a cookie cutter. You can use whatever shape strikes your fancy. Caro often uses dog bone shapes of different sizes.
4. Next, put them on a regular cookie sheet and bake them between fifteen and twenty minutes or until they’re Golden Retriever brown. Let them cool and then put them in an airtight container.
5. You can store your PAWS Good Dog treats for about a week (or you can freeze them for later use) but keep an eye on them.

There are no preservatives, so watch out for spoilage.
This makes a couple of dozen treats so there’s plenty to go around.
Please share them with your dog.

Enjoy!

You can find more recipes like this in Desperate Housedogs, book 1 in The Pampered Pets Mystery Series! Be sure to check back tomorrow for another dish!

Our first recipe is courtesy of  Bubba Rice, owner and head chef of Bubba Rice Lunch and Catering Diner, from The Mossy Creek Hometown Series.

Roasted Asparagus with Red Pepper & Scallions

Serves 4

Ingredients:
1 bundle of fresh asparagus
1 bundle of fresh scallions or green onions
1/2 cup of diced red bell pepper
3 tbsp extra virgin olive oil
Salt & pepper to taste

1. Trim the asparagus and the scallions and dice the red pepper.
2. Place the asparagus spears in a baking dish. Add the scallions on top of the asparagus, then sprinkle the diced red pepper evenly over the top.
3. Drizzle the olive oil evenly over the dish. Add salt and pepper and place in a 375 degree oven for 15—20 minutes.

Enjoy!

You can find more recipes like this in A Day In Mossy Creek, book 5 in The Mossy Creek Hometown Series! Be sure to check back tomorrow for another dish!

TIKI ROAD TRIPS AND FLAMING COCKTAILS

by Jill Marie Landis

According to Wikipedia (and we all know how reliable Wikipedia is!) the tortured artist is both a stock character and a real-life stereotype. Artists who suffer for their work often succumb to self-mutilation, a high rate of suicide, hours of therapy and/or gallons of Ben and Jerry’s.

I wouldn’t exactly describe myself as a tortured artist, but I will go to just about any length in the name of research. When I wrote western historical romances, I rode horses and rounded up cattle. I watered down pigs. I’ve visited so many historical sites and museums that my husband now punches the car accelerator as we approach any building or rock that might be sporting an historical marker.

Since I began writing The Tiki Goddess Mystery Series for Belle Books, I’ve gone overboard doing research. I’ve devoted countless hours to paging through Pintrest, pinning photos with the subject heading “Tiki.”  I’ve shopped eBay for tiki mugs to add to my collection. I’ve spent many a night in the local watering hole here on Kauai writing notes on cocktail napkins and taste testing umbrella drinks. An author’s life is one of sacrifice. Believe me, I’ll go to any length to get things right on the page.

So, in the name of research, I’ve visited Tiki Bars on Kauai and on every other Hawaiian Island. When we’re on the mainland (you know it as the continental US), I refer to my handy dandy “Tiki Road Trip, A Guide to Tiki Culture in North America” by James Teitelbaum. I’ve been in tiki bars in some of the most unlikely, out of the way places in the world and lived to tell about it.

I’ll have to admit my husband and our dinner guests were surprised on evening when I walked into the kitchen armed with a long handled gas lighter and a fire extinquisher. I explained I’d decided to create a recipe to include in TOO HOT FOUR HULA, Book 4, the latest of the Tiki Goddess Mysteries and I needed assistance.

I handed my friend and fellow author, Stella Cameron, a fire extinguisher. As I recall, I said something like, “Stand back Stella, and if I blow myself up, use that thing!”

Stella laughed until I started lining up the ingredients which included chocolate candy kisses and three kinds of liquor, one of which was a bottle of 151 Proof rum, the liquor most mixologists recommended for igniting a flaming cocktail.

That night “The Flaming Manic Monkey” cocktail was born. The drink was inspired by a scene in TOO HOT FOR HULA when Uncle Louie relates a trek to the Amazon in search of the legendary Amethyst Monkey Skull.

Thankfully, Stella didn’t have to use the extinguisher after all because we later noticed that warranty on the thing expired ten years ago!

Do stop by and visit me at www.thetikigoddess.com and sign up for my newsletter and read other fun blogs.

Don’t forget to grab Jill Marie Landis’s newest release

– TOO HOT FOUR HULA –

out today!!

Just click the link above!

And make sure you grab the other fabulous books in the Tiki Goddess Series! Just click the links below!