Potatoes Extraordinaire from Karyn Gerrard
What you need:
© 5 pounds of potatoes
© 8 oz of cream cheese (can be light)
© 1 cup sour cream (should be regular)
© 1/4 cup of butter or margarine
© 1 T onion salt
© 1 t salt
© 1/4 t pepper
© Butter and paprika for garnish
How to put it together:
© Cook potatoes as usual in salted water until tender. Drain. Mash well.
© Add cream cheese in pieces. Add next 5 ingredients. Beat until smooth and fluffy Scrape into a 2 quart (2 L) casserole dish.
© Place dabs of butter here and there over top of potatoes. Sprinkle with paprika. Cover and heat in 350F (180 C) oven until heated through. Makes 12 servings.
Serving suggestion:
This dish can be made the day before and heated the day of the meal.
KARYN GERRARD
Living in a small town in a corner of Ontario, Canada, I wile away my spare time writing, reviewing and reading romance. As long as I can avoid being hit by a runaway moose here in this wilderness paradise, I assume everything is golden. Originally from the east coast of Canada, I've been happily married for a long time to my own hero. His encouragement keeps me moving forward. I have five books with Evernight Publishing, Timeless Heart, Timeless Love, Black Desire, Black Lust and The Riding Crop. Coming Jan 2013~ Black Heart.
www.karyngerrard.com
Too Hot Hominy from Carlene Flores
What you need:
© 3 cans white hominy, drained
© Small tub sour cream
© Small jar cheese salsa, the spicier the better
© Small can of chopped green chilies
How to put it all together:
© Mix all ingredients in a casserole dish sprayed with cooking spray.
© Bake uncovered at 350 degrees for 20-25 minutes.
Serving suggestion:
Best enjoyed while hot and bubbly, the hominy that is! Spoon feeding to your honey highly encouraged ;)
CARLENE LOVE FLORES
Carlene Love Flores lives in the Washington DC area where she can be found snuggling up close to her travelling soldier on those blistery cold winter nights. She will soon publish her first book, Sidewalk Flower, with Evernight. You can find her at www.carlenelove.com , on Twitter @clove1974 and on Facebook, and frolicking around with her mermaid sisters at www.waterworldmermaids.com
Delicious Drinks
Asher’s Dirty Sexy Money Vodka Martini
from Sandra Bunino
What you need:
© 3 oz. Ketel One Vodka
© 1 oz. Dry Vermouth
© 1/2 oz. Olive Juice
© Dash of Bloody Mary Mix
© 2 Olives
How to put it all together:
© Pour all liquid ingredients into a cocktail shaker half filled with cracked ice.
© Shake well.
© Strain into a chilled martini glass.
© Garnish with olives.
© Serve with a sexy smile.
Serving suggestion:
Feeling extra dirty? Add extra olive juice and pop in another olive. Best if served by candlelight dressed in your sexiest lingerie.
SANDRA BUNINO
Sandra Bunino began a love of romance stories while penning a creative writing assignment in high school. The story ended with the heroine receiving a long stem red rose in her locker on Valentine’s Day. Since then, all of her stories feature the hero presenting the heroine with roses. Sandra is constantly searching for different ways to achieve a heart-pumping, stomach-flipping, breath-catching reaction from her readers.
She’s published Mia’s Submission and Brooke’s Wish, Books 1 and 2 of The Satin Rose Experience series with Evernight. The introduction to SRE can be found in Evernight’s Keyboards and Kink Anthology.
These days, Sandra lives on a wooded mountaintop not far from New York City with her family. She always looks forward to hearing from her readers and she may be contacted at [email protected]. You can also follow her on Facebook and Twitter (@sandrabunino). Remember, following is sexy!
“The After” from C.R. Moss
“The After” … or is it “Before” or even “During” … You decide! (An adult drink.)
What you need… (Don’t skimp, get the good stuff!):
© French Vanilla Ice Cream
© Crème de cacao
© Amaretto
© Chocolate Syrup
© Milk
© Whipped Cream (optional)
How to put it all together:
© Depends upon how much you need to make and how strong you want it to be. ;)
© To start, get a blender. Put a couple scoops of ice cream in it, a couple shots of Crème de cacao, a shot of Amaretto, and then a good squirt of chocolate syrup.
© Blend it, add a bit of milk to thin it out and make it drinkable, blend it some more. Taste and check milkshake consistency.
© If it’s liquid enough and you like it, then it’s good to go.
© If you need more quantity and/or need it stronger, add small amounts of the items as needed and to your taste. It’s one of those recipes you can play with to make it just how you like it.
Serving Suggestion:
Find a festive glass, pour some of the milkshake into it, top with whipped cream and drink. Good for after dinner as a dessert…or to drink at a party…or to sip on while cooking…or when the stress of the holidays has become too much…or when you just want to kick back. Actually it’s good for whenever you want! :) It’s good to drink with the significant other, too, since you don’t need to top the drink with the whipped cream. The whipped cream can then be used in other fun and sexy manners… ;) Drink as much or as little as needed to have a happy holiday, but be safe—imbibe responsibly!
C.R. MOSS
An eccentric and eclectic writer, C.R. Moss pens stories for the mainstream and erotic romance markets, giving readers Worlds of Possibilities when it comes to love. She has three stories with Evernight Publishing—one in Stockings and Suspenders (Chasing Miss Kringle) then there are the books Wild West Weekend and Wild West Hauntings. Find her at www.crmoss.net.
Adding Spice to your not-so-ordinary Sangria
from D.C Stone
What you need:
© Color Rossi Sangria
© ½ pint of Hennessy
© One bottle of any red wine
© Red Apple
© Green Apple
© Orange
© Two peaches
© Bosc Pear
© Macintosh Apple
© Guava
© 3 Tablespoons of Cinnamon
How to put it together:
© Mix the liquids in first and then add the fruit.
© Letting it sit overnight will draw out the juice in the fruits and allow it to blend.
Serving suggestion:
On a night when the wind is howling outside, the snow falling, and the cold seeping deep into your bones; light a fire, turn up the music, and work up your own version of a sweat with your significant other. Now, everyone always says you need to hydrate after a good work out – so this would be the time to break out the Sangria!
D.C. STONE
D.C. Stone is an e-book author and full-time fraud investigator when she isn’t diving into the world of Fiction. She lives in the north-east with her incredibly supporting husband, two kids, and the all American black Labrador puppy. She’ll deny any association with the grumpy cat that also resides in the house, but he is there, never-the-less.
Reading has always been a passion of hers, getting lost in a good, steamy romance one of her favorite past times. That passion took a back seat as soon as she discovered her own love for writing and recreating her own stories and characters. Her writing concentrates on Romance with specifics in Paranormal, Suspense and Erotica.
She’s published one book with Evernight,
Are Best Seller, High Scandal and has another due out at the end of 2012, Feral Craving. She is a member of the Romance Writers of America, New Jersey Romance Writers, and the Liberty State Fiction Writers. Come stop by on Facebook, Twitter or her website and say hello!
Crema de Vié or the Cream of Life
from Elyzabeth M. VaLey
What you need:
© Cup of water
© 1 cup of sugar
© 1 Cinnamon stick
© 2 eggs
© ½ tsp of salt
© 1 ½ cup of condensed milk
© ¾ cup of rum
How to put it all together:
© Make a thick syrup with the water, sugar, and cinnamon stick.
© Let it cool and discard cinnamon stick.
© Beat eggs with salt until thick.
© Add the cool syrup, condensed milk and rum.
© Beat 2 to 3 minutes or until very creamy.
© Serve cold.
Serving suggestion:
Put on a slinky, sexy dress, pour in a stem glass with plenty of ice and let yourself be transported into another dimension as you sip the Cream of Life.
Warning: This is a very sweet drink and can quickly become an addiction
ELYZABETH M. VALEY
Author Elyzabeth M. VaLey leads a double life. By day, she is a secret agent helping Santa classify the naughty from the good by answering telephone calls. By night, when the jolly old man is asleep her mischievous side surfaces with a creative streak bent on enticing readers into the dark (and much more fun) side of romance, magic and fantasy.
She's published four books with Evernight: A Decade of Longing, the ARE best sellers The Mercenary Knight and The Mercenary Slave and The Lost Mercenary, all part of the series The Mercenary Tales. You can find more about her at www.elyzabethmvaley.weebly.com or www.inadreambeyond.blogspot.com.
Sinfully Sweet
Secret Kisses from Marie Medina
What you need:
© 2 egg whites, room temperature
© 1/8 tsp cream of tartar
© 1/8 tsp salt
© 2/3 cup sugar
© 1 tsp vanilla
© Hershey's Kisses (6 oz. package, unwrapped)
How to put it all together:
© Beat egg whites with cream of tartar and salt in small mixer bowl until soft peaks form.
© Gradually beat in sugar and continue beating until stiff peaks form.
© Add vanilla.
© To make your kisses festive, add red or green food coloring at this point.
© Drop meringue mixture by half tspfuls onto greased cookie sheets.
© Top each with a Hershey's Kiss.
© Cover kiss completely with a small tspful of meringue.
© Place in a preheated 375 degree oven.
© Immediately turn off oven and let cookies remain in oven overnight or until completely dry.
Serving Suggestion:
These are wonderful for any holiday gathering. They’re fabulous with ice cream or hot cocoa, but are absolutely the best when eaten with someone you love.
MARIE MEDINA
Marie Medina lives in a faraway land with an adoring husband and three adored cats. She has written many books for Evernight Publishing, including the ARe best sellers Taming His Beast, Gothic, and Somewhere Only We Know.
Rum ‘n’ raisin Christmas Frosty Pudding
from Pamela-Mae
What you need:
© 300ml (1/2 pint) milk
© 15g (1/2oz) cornflour
© 25g (1oz) plain flour
© 25g (1oz) caster sugar
© 1 medium egg
© 25g (1oz) butter
© 150ml (1/4 pint) double cream
© 50g (2oz) raisins
© 50g (2oz) currants
© 50g (2oz) glacé cherries, finely chopped
© 1/2 tsp ground cinnamon
© Dark rum for soaking raisins
How to put it all together:
© Put raisins in a small bowl and cover with rum. Leave a couple of hours, or overnight for rum to soak in.
© Heat the milk gently.
© Place the cornflour, plain flour, sugar and egg into a bowl and blend them thoroughly.
© Pour the warmed milk into the bowl, stirring well. Return the mixture to the pan and cook it over a low heat, stirring constantly until it thickens and just begins to boil.
© Remove the pan from the heat. Beat the custard until smooth. Cut the butter in small pieces and add it to the custard, stirring until it is completely melted and blended in.
© Leave the custard in the refrigerator until it is completely cold.
© Whip the cream lightly. Stir into the cold custard with the rum-soaked raisins and currants. Add the cherries and cinnamon.
© Spoon it into a 900ml (1½ pint) pudding basin or mould.
© Place the basin in the freezer for about 2 hours when it will be lightly frozen, firm and ready to serve.
Serving suggestion:
Either bring out to suitable sounds of admiration at the end of a dinner party, or snuggle comfortably with a hot man. Frosty pudding is perfect for licking off broad chests. Please note, however, that this can cause matting to furred chests. Shared showers are therefore recommended.
PAMELA-MAE
Pamela-Mae, who also writes M/M fiction under the pseudonym Pelaam, is an Art Historian. She lives with her partner in New Zealand where Christmas comes in summer. BBQs, salads, and cold desserts perfect for Christmas parties or picnics. She’s published two books with EP: Bloodline and Dressed for Dinner.
Chrusciki from Nicola Cameron
What you need:
© 1 cup all-purpose flour
© 3 egg yolks
© 3 tblsps dairy sour cream
© 1 tsp vanilla extract
© 1 tblsp vodka, whiskey or vinegar
© Pinch of salt
© Vegetable shortening or oil for deep frying
© Powdered sugar
How to put it all together:
© Place the flour in a large bowl: make a well in the center.
© Add egg yolks and rub in with the fingers until combined.
© Add all the other ingredients except powdered sugar, and blend well.
© On a lightly floured work surface, knead the mixture for a good long while into a smooth dough. NOTE: You must trap as much air in the dough as you can. If kneading by hand, repeat a pattern of kneading the dough and then flattening it for at least half an hour. If using a mixer with a dough hook, knead for at least fifteen minutes. You should be able to see little air bubbles in the dough.
© Wrap in plastic wrap and allow to rest in the refrigerator for 20-30 minutes. (You can let it rest overnight if you like.)
© When ready to fry, roll out 1/16th inch thick. Slice into 1 1/2-inch wide strips. Cut the strips diagonally into 5-inch lengths.
© In each strip, cut a one-inch slit the long way, in the middle of the strip. Pull one end of the strip through the slit so that it looks like a bowtie.
© Heat the frying oil to 375°F / 190°C, or until a 1-inch bread cube turns golden brown in 50 seconds. Deep-fry the strips in small batches until they turn light golden, turning once.
© Drain on paper towels and allow to cool. Dust with powdered sugar.
Serving suggestion:
This is guaranteed to get powdered sugar everywhere, so make sure you use a napkin. Alternately, eat it naked in bed with someone you love, and have them lick the powdered sugar off afterwards. Either way, you’ll enjoy yourself.
NICOLA CAMERON
Nicola Cameron lives in the clavicle of Texas and does way too much stuff to list here. Her short story “Tied With a Bow” will be coming (heh — I said coming) out in the Christmas Manlove anthology from Evernight Publishing in December 2012.
Evernight's Naughty Nibbles Page 3