Thanks to everyone who has dropped by to give us yummy recipes. Drop by NEXT Thursday to see what thrills we have in store!
Don't forget to check out Changeling Press's newest releases. CLICK HERE!
Michele :-)
Friday, August 31, 2007
Monday, August 27, 2007
MySpace
For those who like to follow authors on MySpace, I have a new page there:
http://myspace.com/elizabeth_jewell
Check it out!
Enjoy!
http://myspace.com/elizabeth_jewell
Check it out!
Enjoy!
Friday, August 24, 2007
Winner of Recipe Thursday!
A big thank-you to Maria, who dropped by our blog and gave us the only, and therefore the WINNING, recipe.
Coconut Icy
http://www.ricanrecipes.com/recipes/detail.php?category_id=10&id=44
1/2 can evaporated milk
1/2 can coconut milk
1/4 cup sugar
1 tsp. vanilla
1 egg yolk
Cinammon to taste
Directions
Mix evaporated milk, coconut milk, sugar, vanilla, egg yolk and cinammon in a bowl.
Add additional sugar and cinammon to taste.
Pour in plastic glasses or ice trays.
Maria, email me and tell me which Changeling Press e-book you would like! Thanks again!
Coconut Icy
http://www.ricanrecipes.com/recipes/detail.php?category_id=10&id=44
1/2 can evaporated milk
1/2 can coconut milk
1/4 cup sugar
1 tsp. vanilla
1 egg yolk
Cinammon to taste
Directions
Mix evaporated milk, coconut milk, sugar, vanilla, egg yolk and cinammon in a bowl.
Add additional sugar and cinammon to taste.
Pour in plastic glasses or ice trays.
Maria, email me and tell me which Changeling Press e-book you would like! Thanks again!
Thursday, August 23, 2007
Recipe Thursday ~ Away From Home
Every Thursday, we feature a yummy recipe. this week's recipe: Sweet Potatoes With Vanilla Bean.
We will be partying down with those who are Away From Home during our 24-hour Bar & Grill party on the Changeling Press list. In that spirit, our recipe theme this week will be DESSERT.
We invite readers to post favorite recipes in the comments section. The recipe that whets our appetites the most will win the cook a FREE E-BOOK OF THEIR CHOICE from Changeling Press. Post your comment BEFORE 3 p.m. EST on Friday. The winner will be announced at 8 p.m. EST in the Bar & Grill. Join now!
Sweet Potatoes With Vanilla Bean
Always a favorite, sweet potatoes made even sweeter with real Blue Bunny Premium French Vanilla Ice Cream and toasted marshmallows.
Ingredients:
3 large sweet potatoes, peeled and diced
4 ounces marshmallows
6 ounces cream cheese
4 ounces Blue Bunny Premium French Vanilla Ice Cream
Preparation:
Preheat the oven to 400 degrees. You will need a large pot and a potato masher for this recipe.
For the sweet potatoes:
In a large pot, boil water. Add the peeled and diced sweet potatoes for 45 minutes or until tender. Strain the potatoes from the liquid. Return the potatoes to the pot. Combine the marshmallows, Blue Bunny French Vanilla ice cream and cream cheese with the potatoes in the pot. Mash on high heat. When all the ingredients are well mixed, place the mixture into a bowl. Place more marshmallows on top and brown in the oven at 400 degrees, about 10 minutes.
CREDITS:
Blue Bunny Ice Cream
Home & Away Magazine
We will be partying down with those who are Away From Home during our 24-hour Bar & Grill party on the Changeling Press list. In that spirit, our recipe theme this week will be DESSERT.
We invite readers to post favorite recipes in the comments section. The recipe that whets our appetites the most will win the cook a FREE E-BOOK OF THEIR CHOICE from Changeling Press. Post your comment BEFORE 3 p.m. EST on Friday. The winner will be announced at 8 p.m. EST in the Bar & Grill. Join now!
Sweet Potatoes With Vanilla Bean
Always a favorite, sweet potatoes made even sweeter with real Blue Bunny Premium French Vanilla Ice Cream and toasted marshmallows.
Ingredients:
3 large sweet potatoes, peeled and diced
4 ounces marshmallows
6 ounces cream cheese
4 ounces Blue Bunny Premium French Vanilla Ice Cream
Preparation:
Preheat the oven to 400 degrees. You will need a large pot and a potato masher for this recipe.
For the sweet potatoes:
In a large pot, boil water. Add the peeled and diced sweet potatoes for 45 minutes or until tender. Strain the potatoes from the liquid. Return the potatoes to the pot. Combine the marshmallows, Blue Bunny French Vanilla ice cream and cream cheese with the potatoes in the pot. Mash on high heat. When all the ingredients are well mixed, place the mixture into a bowl. Place more marshmallows on top and brown in the oven at 400 degrees, about 10 minutes.
CREDITS:
Blue Bunny Ice Cream
Home & Away Magazine
Monday, August 20, 2007
Don't Panic
UPDATE:
Okay, looks like everything is back to 'normal', LOL. Thankfully, this was a quick fix, but be aware they are still working on cleaning up the backlog of mail in their systems. Once that's done, according to their blog, everything will be smooth sailing.
Emma Ray, back to being naughty!
Yes, we know that the Changeling Press reader's loop has suddenly disappeared off the Yahoo map. As far as we know, this is a temporary problem, and everything should be back to rights soon.
Until then, be naughty and love it! ROFL, doesn't that sound like a great idea?
Emma Ray
Okay, looks like everything is back to 'normal', LOL. Thankfully, this was a quick fix, but be aware they are still working on cleaning up the backlog of mail in their systems. Once that's done, according to their blog, everything will be smooth sailing.
Emma Ray, back to being naughty!
Yes, we know that the Changeling Press reader's loop has suddenly disappeared off the Yahoo map. As far as we know, this is a temporary problem, and everything should be back to rights soon.
Until then, be naughty and love it! ROFL, doesn't that sound like a great idea?
Emma Ray
Sunday, August 19, 2007
What Kind of Sexy Girl Are You?
I think readers and authors of erotic romance are naturally sexy. What kind of sexy girl are you?
Apparently, I'm:
Lacey
http://www.laceysavage.com
Apparently, I'm:
You Are Sensual Sexy |
 You exude a luxurious sensuality in your everyday life Turning heads everywhere you go, it's all about your sexy attitude. You're naturally hot - gorgeous in both sweats and stilettos. Your biggest problem is that your ultra sexy self sometimes scares men away. |
Lacey
http://www.laceysavage.com
A Cover To Blow Your Mind!
Viva Los Regalos: Kat and Mouse
I have to share the cover for my next Changeling Press release, Viva Los Regalos: Kat and Mouse. Renee and Bryan have done an AMAZING job and I want to publicly thank them for their brilliance!
I love it so much I'm going to announce a Viva Los Regalos: Kat and Mouse contest soon where one reader can win a copy of the book AND a Viva Los Regalos: Kat and Mouse t-shirt. Stay tuned....
Oh, and here's the link to check out the book itself.
Keep smiling,
Lexxie
Saturday, August 18, 2007
Winner of Oh Brother! Recipe Contest
The WINNER of this week's blog recipe contest is CATHY. Please email me at michelebardsley @ yahoo.com (no spaces). You've won a FREE E-BOOK OF YOUR CHOICE. Here is Cathy's winning recipe:
++++++++++++++++++++++++++++++++++++++++++++++++++++++++
One of my favorite summer time dinners is Chicken Piccata. It is easy and fast and delicious served over spaghetti.
8-10 pieces of chicken tenders (defrosted)
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/2 cup of white wine
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
1 lb cooked spaghetti noodles
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 4 tablespoons of butter with 4 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. (Adjust time for really thin chicken pieces)
Remove pan from heat and move chicken to a plate.
Reduce heat to medium low and add the lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and cooked spaghetti noodles and garnish with parsley.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Next week, we will post another yummy recipe and host another contest for readers. Dig into your boxes and cookbooks and bring out your best! And don't forget to check out our delicious fiction:
http://www.changelingpress.com
THANKS to everyone who made our first Recipe Thursday so much fun!!!
++++++++++++++++++++++++++++++++++++++++++++++++++++++++
One of my favorite summer time dinners is Chicken Piccata. It is easy and fast and delicious served over spaghetti.
8-10 pieces of chicken tenders (defrosted)
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/2 cup of white wine
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
1 lb cooked spaghetti noodles
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 4 tablespoons of butter with 4 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. (Adjust time for really thin chicken pieces)
Remove pan from heat and move chicken to a plate.
Reduce heat to medium low and add the lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and cooked spaghetti noodles and garnish with parsley.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Next week, we will post another yummy recipe and host another contest for readers. Dig into your boxes and cookbooks and bring out your best! And don't forget to check out our delicious fiction:
http://www.changelingpress.com
THANKS to everyone who made our first Recipe Thursday so much fun!!!
Thursday, August 16, 2007
Recipe Thursday ~ Oh, Brother!
Welcome to a new feature on the Changeling Press Blog. Every Thursday, we will feature a yummy recipe or two.
We invite readers to post your favorite recipe in the comments section. The recipe that whets our appetites the most will win the cook a FREE E-BOOK OF THEIR CHOICE from Changeling Press. Post your comment BEFORE 3 p.m. EST on Friday. The winner will be announced at 8 p.m. EST in the Bar & Grill: Join now!
We will be partying down with brothers (blood or otherwise) during our 24-hour party on the Changeling Press list. In that spirit, our recipe theme this week will be BARBECUE. Give us your best recipe: oven, grill, slow cooker ... the method isn't as important as making our mouths water.
The Deen Brothers' BBQ Chicken
Makes 3 to 4 servings
Tennessee barbecue usually means pork: pork shoulder, ribs, or the whole hog. But where we come from, it means a great sauce, like this one, and good old chicken, the mainstay of our family business.
Ingredients:
1 cup ketchup
¼ cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
½ teaspoon dry mustard powder
½ teaspoon cayenne pepper
One 3½ pound chicken, cut into 8 pieces
Directions:
1. Preheat oven to 375° F or prepare a grill (brush the grill grate lightly with oil).
2. In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
3. Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.
LINKS
Ugly Brothers BBQ Recipes
Road Tasted with Bobby and Jamie Deen
The Lee Bros (Southern Cooking)
Don't forget to taste some of our delicious fiction. CLICK HERE for our newest releases.
We invite readers to post your favorite recipe in the comments section. The recipe that whets our appetites the most will win the cook a FREE E-BOOK OF THEIR CHOICE from Changeling Press. Post your comment BEFORE 3 p.m. EST on Friday. The winner will be announced at 8 p.m. EST in the Bar & Grill: Join now!
We will be partying down with brothers (blood or otherwise) during our 24-hour party on the Changeling Press list. In that spirit, our recipe theme this week will be BARBECUE. Give us your best recipe: oven, grill, slow cooker ... the method isn't as important as making our mouths water.
The Deen Brothers' BBQ Chicken
Makes 3 to 4 servings
Tennessee barbecue usually means pork: pork shoulder, ribs, or the whole hog. But where we come from, it means a great sauce, like this one, and good old chicken, the mainstay of our family business.
Ingredients:
1 cup ketchup
¼ cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
½ teaspoon dry mustard powder
½ teaspoon cayenne pepper
One 3½ pound chicken, cut into 8 pieces
Directions:
1. Preheat oven to 375° F or prepare a grill (brush the grill grate lightly with oil).
2. In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
3. Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.
LINKS
Ugly Brothers BBQ Recipes
Road Tasted with Bobby and Jamie Deen
The Lee Bros (Southern Cooking)
Don't forget to taste some of our delicious fiction. CLICK HERE for our newest releases.
Cat's news and a contest
The August issue of my newsletter is now online! I've also done a teensy bit of redesigning on the website (call it a work in progress): let me know what you think! Some pages might need to be refreshed before they load correctly--don't ask me why, it's just the way they go. A quick check on the News or Contest pages should tell you if it's loaded right: News will be headed August, and Contest will have the Drive Me Daisy details.While you're on the Contest page, don't forget to enter to win a download of Drive Me Daisy.
Adam was the first man Daisy ever saw. When the faeries sent her back to the mortal realm, his werewolf pack took her in. Adam was the first man to make love to her, and the first to break her heart. Now, fifteen years later, Adam's back, and he needs Daisy: in his work, in his life, and in his bed.
But fifteen years can change a person, and now Daisy's not so sure she can forgive Adam for what happened all that time ago. Plus, there's the little matter of the secret she's been keeping since she last saw him...
Wednesday, August 08, 2007
Emma Ray in Babeville
Hi everyone! I'll be hanging out today with DC, Michele, and Isy over in Babeville from eleven to five, central time, today! (that's noon to six, eastern) That's right, I'm Promo-Ho-La-ing in Babeville and it's going to be wild!
I've got prizes, a joke or two, and all the time to entertain! The link to the group is in this blog's title, so come on over and join in! I've promised to be an open book, and to offer up plenty of naughty goodness, ROFL, so don't miss out!
I think I'll even write a couple of hot shorts just for the babes, *BG*
See you there!
Emma Ray
I've got prizes, a joke or two, and all the time to entertain! The link to the group is in this blog's title, so come on over and join in! I've promised to be an open book, and to offer up plenty of naughty goodness, ROFL, so don't miss out!
I think I'll even write a couple of hot shorts just for the babes, *BG*
See you there!
Emma Ray
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