Contest #18 Kelley Armstrong

Kelley Armstrong is one of my favorite authors. I can’t pass on any of her books when I see them at the store. I have 3 more books by her to giveaway. They are:

  • Bitten
  • Stolen
  • Dime Store Magic

To enter the giveaway, share one of your favorite recipes with me (ingredients, etc.). It could be small, like for chili, or something bigger, or something for the holidays even. :o)

Please be sure to read my rules for entering and remember, I no longer can ship outside US/Canada. Thanks, and good luck. More giveaways to come.

Deadline to enter is
November 23rd, 2011 @ 5pm EST
Advertisements

About Mary Abshire

Paranormal Romance & Urban Fantasy Author
This entry was posted in Contests/Giveaways and tagged , , , , , . Bookmark the permalink.

8 Responses to Contest #18 Kelley Armstrong

  1. Denise Z says:

    Mary you are spoiling me with your awesome posts and giveaway fun. I love Kelly Armstrong’s books. I love the goodies at the holidays. In fact I enjoy them more than the main meal. One of our household staple goodies that is a must serve at every holidays opportunity is what we call Cheesy Artichoke Squares. I have copied a recipe and pasted it below. I have been making these so many years that I generally do not follow a recipe and go by what our palates enjoy. For instance I always add more coarsely chopped marinated artichoke hearts than any of the recipes call for LOL and I generally use a blend of cheeses rather than just one. But this recipe I found on the internet at “Cooks.Com” is close to what I do 🙂 They are beautiful and yummy, best served warm or at room temp and reheat really well in the miicrowave 🙂
    dz59001[at]gmail[dot]com

    ARTICHOKE CHEESE SQUARES
    2 tbsp. olive oil
    1/3 cup minced onion
    3 minced garlic cloves
    4 eggs
    1 (14 oz can) artichoke hearts, drained, chopped
    1/4 cup dry breadcrumbs
    1/2 lb. low-fat Swiss cheese
    1/2 tsp. dried thyme
    2 tsp. dried parsley
    1/4 tsp. dried oregano
    1/2 tsp. salt
    dash pepper
    dash hot pepper sauce

    In a large skillet over medium heat, heat oil, add onion and garlic. Saute until onion is soft.

    In a large bowl, beat eggs, add artichoke. Stir in remaining ingredients. Spray a 7 x 11-inch baking dish with cooking spray.

    Heat oven to 325°F. Pour artichoke mix into baking dish. Bake for 25-30 minutes or until set.

    Cool before cutting into squares.

    A very easy, but delicious appetizer.

    Submitted by: Sherry Monfils

  2. AmyS. says:

    Thanks for the giveaway. truebloodfan AT rock DOT com
    My favorite holiday recipe is Coconut Cake. I have it every Thanksgiving and Christmas. I love Coconut Cake. Here is the recipe:
    For the Cake:
    5 egg whites
    1/2 cup milk
    1-2 tablespoons coconut flavoring or extract*
    3 cups cake flour
    2 1/3 cups sugar
    4 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup unsalted butter at room temperature
    1 cup unsweetened coconut milk
    1 1/2 cups sweetened flaked coconut

    For the Cream Cheese Buttercream Frosting:
    12 ounces cream cheese, slightly chilled
    1/2 cup plus 6 tablespoons unsalted butter, at room temperature
    1 cup powdered sugar
    2 teaspoons vanilla extract
    1 cup granulated sugar
    1/4 cup water
    3 egg whites

    Preheat oven to 350 degrees. Butter and flour two 8-inch cake pans and line with parchment paper (The original recipe is for a triple layer cake, but I only have two 8-inch pans and so I adjusted the cooking time for two thicker layers instead of three thinner layers.)

    Put the egg whites in a bowl and whisk slightly. Add the 1/2 cup milk and coconut flavoring and mix thoroughly. Set aside.

    In the mixing bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed. Increase speed to medium and beat until light and fluffy, about 2 minutes.

    Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.

    To make the frosting, put the cream cheese in the bowl of an electric mixer and beat on medium speed until fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the powdered sugar and vanilla and mix until creamy. Set aside.

    Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.

    Meanwhile, have the egg white in the bowl of an electric mixer, ready for when the syrup is at the proper temperature. Slowly add the hot syrup to the egg whites, while mixing on medium-low. Take care not to cause the hot syrup to splash. When all of the syrup is incorporated, raise the speed to medium-high and beat until the mixture has cooled to body-temperature and it forms stiff peaks.

    With the mixer on medium-low, add the cream cheese and butter mixture one spoonful at a time. When all is incorporated, raise the speed to medium and whip until the frosting is smooth and fluffy.

    Frost the cooled cakes and cover with shredded coconut.

  3. Julie Witt says:

    I’m going to be making my kick-a** drop biscuits again this year! I’m going to list the basic recipe, although I usually add garlic powder and shredded cheddar cheese to mine!

    2 cups flour
    1 tbsp. baking powder
    1 tsp salt
    1/4 tsp sugar
    5 tbsp cold butter
    1 cup milk

    Preheat oven to 400 deg. Sift together the flour, baking powder, salt and sugar in a large mixing bowl. Using a fork or pastry blender, cut the butter into the mixture. Slowly stir in the milk and mix gently until the dough comes together. Drop the dough onto a baking sheet by spoonfuls to make 12 biscuits. Bake for 12 to 15 mins, until the biscuits are golden brown.

    Other things you can add are cooked bacon or sausage, or for a sweet biscuit add cinnamon sugar, some chopped apple, and a handful of raisins!! Excellent 🙂

    And very excellent giveaway, Mary!! As usual ;D

  4. June M. says:

    I don’t cook a lot but on recipe that my family enjoys.

    Sausage Balls
    3 C Bisquick
    2 C Shredded Cheese
    1 lb ground sausage

    Preheat oven to 350. Mix all ingredients together. Form 1 in balls and place on cookie sheet and bake for approximately 20 minutes.

    I usually use cheddar cheese but you can use any type, depending on your taste.
    June M.
    manning_j2004 at yahoo dot com

  5. i do not know if you now buckeye ball they popular in ohio area MIX 3 C OF CREAMY PEANUT BUTTER
    1/12 STICKS SOFTEN BUTTER
    2LB OF CONFECTION SUGAR
    FORM INTO BALLS USE A TOOTHPICK TO HOLD ON THEM
    DIP BALL IN TO 16 OF CHOCOLATE UNTIL ALMOST COVERED LEAVING SOME PB SHOWING
    PUT THEM ON PAPER AND COOL
    MY FAMILY HAS WON DIFFERENT AWARD FOR THIS MY BROTHER MAD E THEM FOR THE MILITARILY KITCHEN
    DESITHELBONDE2MSN.COM

  6. Mary Abshire says:

    OMG, ya’ll have given me some great ideas. I’m printing them out! Thanks so much for sharing with me. I’m not much of a cook, so I can really use the help. Your recipes are perfect!

  7. Here is a quick & satisfying soup, that I make a lot over the cooler months.

    Red Lentil Soup

    2 Tbsp Olive Oil
    1 med Onion, chopped
    2 Carrots, chopped
    2 Stalks Celery, chopped
    1 Clove Garlic, minced

    Heat oil in skillet & sauté vegetables & garlic

    In 6 qt or larger pan, combine

    2 c Red Lentils
    10 c Water
    1 lg can diced tomatoes

    Add sautéed vegetables

    Season with

    1 Tbsp Chicken flavored seasoning (we use McKays)
    2 Tbsp Parsley, dried
    1 Tbsp Salt
    ¼ tsp Thyme, dried

    Simmer covered for 30-45 minutes, or until lentils are cooked through.

    drainbamaged.gyzmo at gmail.com

  8. Chinyere Ezinwanyi Etufugh says:

    Chinyere
    ezinwanyi1@yahoo.com

    I don’t like Macaroni & Cheese so I make Broccoli & rice casserole for thanksgiving.

    Recipe:
    Get 2 packages of of frozen finely chopped broccoli. I let it thaw on my counter. In a casserole dish or baking pan, I add 3-4 cups of cooked rice (soft but not mushy) to your liking. Then add the broccoli to rice.

    In a bowl, I mix, 1 can of cream of chicken soup and i can of cream of mushroom soup, I tbsp of lawry’s seasoning salt and then 1 cup of water. mix them together and pour over the rice and broccoli.

    Last, I pour 2 bottles of cheez whiz sauce, mix it all together and throw it ito the oven at 375 degrees.

    My best friend prefers Velvetta cheese, some people use just kraft american cheese. I like Cheez Whiz for my casserole. After about 20-25 mins, the brown should be slightly browned on top. Take it out and yummy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s