Tuesday, November 30, 2010

Recipe: Cherry Almond Balls

http://www.LenaAust in.comhttp://depravedduch ess.blogspot. comhttp://third- infinity. blogspot. comhttp://fatfrogdiary .blogspot. com
I made these the other day. OMG, they are candy...don' t treat them like anything else. Oh, and keep the dough chilled. Do not neglect the sprinkles. You need a coating.
KaroCherryAlmondBalls.jpg Cherry Almond Balls picture by voiceomt2002

Writing blog:
Craft and Pagan blog:
Low Carb Diet blog:

KittenWatchesSoldier-1.jpg Watch over the Fireman Kitten image by voiceomt2002

Lena Austin

Adult Excerpt: Dire Wolves: White Heat by Shelby Morgen (Paranormal, AA, Werewolves)

Posted: 27 Nov 2010 04:36 AM PST
Dire Wolves: White Heat

by Shelby Morgen

Cover art: Bryan Keller

ISBN: 978-1-60521-479-5

Genre(s): Paranormal, Action/Adventure

Theme(s): Werewolves

Series: Dire Wolves (Multi-Author)

Length: Novella


Time to take down the fanatical Human Defense League. The Ulfhednar Council's got just the men for the job. But the last thing Jake Parker wants is a partner. Especially not another Alpha wolf -- and definitely not the man who stole his woman.

Heather Grant's got far too much experience working with stubborn males. She figures it would serve both Alphas right if their pride blows their cover. But someone's got to salvage the mission. What she doesn't count on is her instant reaction to Jake Parker's wolf. Just the scent of this particular Alpha's got her hormones racing.

How's a man supposed to concentrate with an utterly sexy Dire Wolf bitch flashing her tail at him? If he gets out of this mission alive, Jake swears he's going to kill the woman. Or claim her.

Dire Wolves: White Heat

Shelby Morgen

All rights reserved.

Copyright ©2010 Shelby Morgen

This e-book file contains sexually explicit scenes and adult language which some may find offensive and which is not appropriate for a young audience. Changeling Press E-Books are for sale to adults, only, as defined by the laws of the country in which you made your purchase. Please store your files wisely, where they cannot be accessed by under-aged readers.


"No shit." At least two dozen more M16s, equipped with four rail hand guards, scopes, and collapsible stocks, as well as a couple M50 machine guns, and stack after stack of tactical readiness packs full of thirty round mags. Fuck. There was enough ammo in this room alone to take out Denver.

Not to mention the case cleaner, loading press, and crimper. The air reeked of silver. If he'd ever had any doubt --

"What the hell are you two doing?"

Jake resisted the urge to spin on his heel and land an elbow in the chest of the person who'd managed to sneak up behind him -- but only because the whispered voice belonged to a woman. No matter how deep undercover he was, he didn't hit women.

He might shoot her, but there was no way he was going to hit her.

A glance over his shoulder almost made him regret that decision. Heather Grant. Of all the gin joints... "What the hell are you doing here?"

"My job. Which is to get your sorry asses out of whatever cluster-fuck you two have gotten yourselves into."

John Wolfe treated Heather to a throaty growl of disapproval. "We're doing fine, thanks. Who's this?" He addressed the question to Jake, though he didn't take his attention off the woman.

Jake sighed. "My wife."

"Your what?"

Jake took a small bit of satisfaction in the bigger man's obvious surprise. "I told you I wasn't after Doc Grier." Which was the truth. Mostly.

The Council had decided Wolfe needed backup on this mission. They neglected to ask. Though that was nothing new. The Council never really asked anyone. They just issued orders. So here Jake was, trying to run an undercover op, sandwiched between the big, rangy wolf who thought Jake was after his woman, and Heather, the hard-headed handler who'd played the role of his wife for the last five years. Really. Could life get any better?

John frowned at them speculatively. "Zan said you were married, but..."

"Would you two shut the fuck up before you get us all killed? Between the two of you you're about as subtle as a herd of moose."

Red hair and a temper to match. Not to mention a killer bod that looked even better in tight fitting jeans and that scrap of camo. Jake grinned, enjoying her fit of pique. Maybe he'd tell Wolfe they weren't really married, and then again, maybe he wouldn't. This could be fun. Wolfe had it coming, too, after the way he'd been acting so proprietary around Doc Grier. Two Alpha wolves. One woman. A recipe for disaster.

The heavy tread of boots in the corridor brought an immediate halt to the get-to-know-you bullshit.

Before Jake had time to react, Heather dove at Jake, landing with her legs wrapped around his waist and her lips plastered over his in what had to be the least romantic kiss of his life. Though, perversely, his cock sprung to immediate attention. Had to be a proximity thing, because there was nothing even vaguely sexy about getting shot.

"Hey! You there! What the hell are you two doing in here?" Wolfe's voice sang out loud enough to wake the dead.

The sudden appearance of multiple M16s had an immediate calming effect on Jake's libido. He peeled Heather off his waist and set her on the floor, pushing her protectively behind him. "Dude, if you have to ask..."

"I can see what you're doing, idiot. Why are you doing it here? In this room? In this building? This area's supposed to be secure!"

Wolfe was way too into his role, Jake thought with a barely disguised grin. But it was working. The guards immediately moved to back up their new head of security.

There were three of them, all armed to the teeth. With a bit of a distraction, Jake might be able to take down two of them, but three? Not unless he went wolf...

"For fuck's sake, Val, it's a closet. Where the hell else are we supposed to make out?" Val. Trust Heather to get their cover names right. He'd find out what the hell hers was and what she was doing here later. Damn the Council and their interfering ways, anyway. Though right now, she was damn handy.

Wolfe wasn't the only one who could play his part. Jake turned on Heather, pouring his frustration into his act. "Look, woman, if you don't clean up that raunchy mouth of yours, we're not going to be making out anywhere. You got a mouth like a toilet on you, you know that?"

"You didn't say that when it was wrapped around that little prick of yours, did you?"

"You didn't say it was little then, either. More like Oh, Burt, you're so big... Oh, Burt, give it to me harder! I should have listened to my mother." (Who'd told him, Go to medical school. The pack needs more doctors.)

It wasn't easy to defy your mother, especially when she was a Dire Wolf. And a member of the Ulfhednar Ruling Council. If he got shot out here, she'd never forgive him.

"All right! All right! That's enough," Wolfe barked. "We got a mission to prepare for. You two deserve each other. Get the hell out of here."

Jake reached for Heather and she ducked away, sliding between the men and heading for the doorway. "Besides, you said you like it when I talk dirty."


Monday, November 29, 2010

ADULT Excerpt: Eyes of the Cowan by Lena Austin

Eyes of the Cowan by Lena  Austin
Read an excerpt

Eyes of the Cowan

by Lena Austin

Cover art: Reneé George

ISBN: 978-1-59596-770-1
Genre(s): Paranormal
Theme(s): Magic and Mayhem, BBW
Length: Novella
 Excerpt: Eyes of the Cowan

Lena Austin
All rights reserved.
Copyright ©2007 Lena Austin
An Authorized Excerpt

This e-book file contains sexually explicit scenes and adult language which some may find offensive and which is not appropriate for a young audience. Changeling Press E-Books are for sale to adults, only, as defined by the laws of the country in which you made your purchase. Please store your files wisely, where they cannot be accessed by under-aged readers.


Valda bent her head and nodded. She wasn't going to describe those first couple of years, living off a receptionist's salary and submitting articles she typed up at night in a tiny rented trailer just outside Boulder, Colorado. "Took me two years to make it to -- what did you call it? -- token coward."

"Cowan. Cow Ann." He poured the contents of the pot into something else, staring intently at his work for a moment. "They certainly needed the eyes of a cowan on things. We forget non-believers don't see things like we do."

See things? Like men who glowed golden even inside houses, like Blaze did now? Even the stupid log in front of her glowed slightly. Her hands shook and the little rose in her hand ended up glued sideways on the log. Valda shuddered and changed the subject. "Hey, aren't I supposed to be interviewing you, Mr. Famous Author?"

"Anytime you're ready." He laughed and shoved something that sounded like plastic to the side. "These will take a while to harden."

Spike had reappeared, in that silent way cats had, and was now yowling and begging. She snorted as he stretched himself to his fullest length to reach the top of the counter, pawing at something.

Blaze shooed him away. "No, I am not giving you LSD for cats. Go chase a mouse or eat your cat food."

"LSD for cats?" she repeated. "Chocolate? What are you making, anyway?" It smelled like a confectionary in the kitchen with the bread and chocolate smells.

"Come see, if you like."

Curiosity got the best of her. It always did. That was what made her a journalist instead of some comfortable wage slave in a cubicle. She sighed and got up to wander behind the island.

Penises. Chocolate penises, all lined up in neat little molds on the counter. Some were life-sized and some were no bigger than her thumb. The larger versions were three dimensional, and the smaller were flat on one side.

The surprise made her lifelong curse activate. She tripped on the rug in front of the sink and went sprawling. Naturally, because Murphy hated her, she fell sideways and slapped her hand into a mold of the largest penis collection as she attempted to catch herself.

On her way to the floor, everything slowed, like some sort of hokey scene out of a movie. She saw the first splash of chocolate catch a flabbergasted Blaze right in the face and chest.

Her impact at his feet might have been funny to anyone else, and probably twice as hilarious when the rest of the mold teetered off the counter to dump the remainder on her until it rattled on the tiles beside her. Upside down, of course. Her glasses skittered across the floor and disappeared from view.

Silence was not golden, not when you wallowed in humiliation with your eyes shut. She broke it with the only thing left to her -- humor. She didn't bother opening her eyes. "Did I mention my middle name is Grace?" It wasn't really, but he didn't need to know that. She waited, praying for laughter.

Her prayer was answered. His chuckle started low, and began to crescendo like music. She cracked an eye.

Blaze, his handsome face a startling mask of chocolate, like the Phantom of the Opera in a negative print, was guffawing so hard he had to hold his side. "And how was charm school, Grace?"

Perversely, Valda got annoyed. "It's not that funny!"

The big buffoon collapsed down on the floor beside her. In between chuckles and wiping his eyes, he managed to say, "You're priceless, pretty owl." He suppressed his laughter and wiped a tear from his un-chocolate-covered eye. "Valda Anastasia Lyman, no one has ever reacted quite that way to my cooking."

Shock made her roll over and sit up in the confined space between the cabinets. "How did you know my full name?"

He gave her That Look again. That superior, slightly smug, I'm-a-witch look. They were almost nose-to-nose. The wish to slap the smugness and humor off his face warred with the need to do something shocking. Shocking won.

She would never know the reason why she did it. Impulse took over, and she licked the chocolate off his neck. The rich flavor slid over her tongue. "Your cooking is excellent, by the way."

She sat back, her face dripping with warm chocolate, intending to get a laugh then quietly exit to die of mortification in her room. Maybe hara-kiri was in order.

Those dark sapphire eyes of his matched his name. Strong hands clamped over her arms and yanked her until their noses touched. Then his head tilted to the side and he nibbled the chocolate off the side of her chin. "It tastes much better this way," he murmured.

The heated ball of lust she'd managed to control up to now flared. Valda couldn't stop the moan that pushed its way past her lips.

Blaze was nibbling his way down to her neck. "No objections?" He waited a moment. "Good." He pulled her into his lap without removing his lips from her neck. "I've wanted to do this since I laid eyes on you." He looked down at the cat, busily licking some of the spill off the floor. "Beat it, Spike."

Object? She could barely think. This gorgeous, talented man wanted her? Aw, to hell with it. Why not? It wasn't going to affect whatever she chose to write about him. Besides, what he was doing to her skin was driving her insane. A nice, slow carriage ride to madness sounded like the perfect way to go.

"Yeah? The feeling is mutual." She leaned back on his left arm and bared all her throat.

He was licking his way down to the hollow of at the base of her neck. "Last chance, Valda. I don't coerce." His free hand was working her shirt from her waistband by inches.

"Your safe sex or mine?" God, her voice was wanton, husky and had a distinctly feline purr in it.

"Mine." The hand that had been working on her shirt dug in a drawer above their heads and brandished a foil packet. "I had hopes, so I put this where I could get it easily."

She let him pull her shirt off her while she pondered the implications of the packet. "I'm not... I don't... oh, God." He'd unsnapped her bra without her being aware of it, pushed it aside, and buried his face underneath one of the heavy orbs.

"I know you don't." He licked the underside of her breast and shifted her off his lap to put her on the rug. "But that fancy nightgown of yours last night has been killing me by inches. A man can dream, can't he?" He switched to the other breast without touching her aching and rock hard nipples.

Her hands moved of their own volition to get under his tee shirt. The body under it was the stuff her dreams were made of. Fair was fair. "I didn't know you saw me. Shit, Blaze, if you don't do something about my tits, I'm going to rip this shirt off you."

He lifted his head and looked fully into her eyes. Mischief lit his face. In a bad Romanian accent, he quoted an old comedy. "'For you, never a quickie. Always a longie.'" But he took off the shirt.

"Right here?"

"Right here, right now." He bent and brushed his lips over hers. "I've waited long enough for you."

That slow southern drawl of his would have fired up any woman's lust. His right hand cupped one of her breasts and lifted the weight of it without attempting to dial Radio Free Europe. Most men, upon seeing a pair of tits that matched the rest of her abundant flesh, seemed to think nothing of causing pain in their excitement, forgetting they were still attached to a living woman. His head bent to lap at the areola and crinkling nipple between his thumb and forefinger.

It should have been funny. The man's face was half-covered in chocolate. Instead, she found it erotic. "I'll never look at chocolate again without thinking of this." She chuckled and added, "When I'm old and gray, I'll ask, who was that masked man?"

Blaze looked up at her in puzzlement for a moment before releasing her breast. He fingered his face. "Oh. Yeah." Then he reached up on the counter and pulled down a bowl. "I think I have another use for my Beltane chocolate recipe."


Website URL: http://www.lenaaustin.com/ 

Recipe: Chuck Wagon Beans

1/2 lb bacon slices (Cut while cold for best results)
3 lbs ground beef
1 lg onion, finely chopped
1 c celery, chopped
2/3 c beef broth
1-1/2 cloves garlic, minced
1-1/2 c catsup
3 T prepared mustard
1/2 t pepper
2 13 oz cans Bush baked beans, maple and bacon preferred

In larg pan fry bacon until crisp, remove and drain. Pour drippings away and discard. In same frying pan, add and cook ground beef, onions, and celery. Drain. Pour beef and vegetables into large casserole. Stir in broth and remaining ingredients. Top with bacon. Bake at 350F foro about 1 hour or in crock pot until hot and bubbly.

Makes 12 (1 cup) servings

Recipe: Exquisite Eggnog

 So, here's my secret family recipe for eggnog. (Warning-- contains raw eggs)
Dec08ExquisiteEggNog.jpg Exquisite Egg Nog picture by voiceomt2002

  http://www.LenaAust in.com
Writing blog: http://depravedduch ess.blogspot. com
Craft and Pagan blog: http://third- infinity. blogspot. com
Low Carb Diet blog: http://fatfrogdiary .blogspot. com

KittenWatchesSoldier-1.jpg Watch over the Fireman Kitten image by voiceomt2002

Lena Austin

Sunday, November 28, 2010

Recipe: Crock Pot Chai Tea (Make ahead)

Crock Pot Chai Tea

2 quarts (8 cups) water
8 bags black tea
3/4 cup sugar or Splenda **
16 whole cloves
16 whole cardamom seeds, pods removed
5 cinnamon sticks
8 slices fresh ginger
1 cup milk
Optional: more cinnamon sticks

** Chai is generally a sweet drink, but you may reduce the sweetener to taste

If whole spices are not easily available, you may use powders. However, you will

wish to strain through several layers of cheesecloth or a coffee filter before

1. Combine water, tea bags, sugar, cloves, cardamom, cinnamon sticks and ginger
in your slow cooker. Cover and cook on HIGH 2-2.5 hours.

2. Strain mixture and discard solids. (At this point, the chai tea may be
covered and refrigerated up to 3 days.)

3. Just before serving, stir in the milk. Serve warm or chilled with additional
cinnamon sticks for garnishes, if desired.

Makes 8-10 servings.

Saturday, November 27, 2010

Thanksgiving Leftovers 1-- Thanksgiving Pie

Alice Johnston's Thanksgiving Pie
Serves 4 to 6

Leftover gravy, heated
Leftover turkey, chopped
Leftover stuffing/dressing (whatever you call it at your house)
Leftover mashed potatoes
Leftover veggies
Leftover cranberries

Preheat 375 degrees.

In an 8 to 9 inch pie pan, press the leftover stuffing into a bottom to make a pie shell of sorts. Next, make a layer of potatoes, then veggies. Add the chopped turkey to the heated gravy and mix well. Pour that turkey mixture into the middle of your pie and put it in the oven. Bake for 20 minutes or so until completely heated through. Serve with leftover cranberries.

Note from Lena: Yeah, yeah! I know, you're not sure this will taste good. Trust me. The dressing/stuffing makes a fantastic crusty pie shell. In fact, you may want to make this in a casserole dish. The guys were disappointed there was "so little."

 Lena Austin

Friday, November 26, 2010

Thanksgiving Leftovers 2-- Turkey Carcass Soup

Thanksgiving Leftovers are never a problem with the Dinner Diva (http://www.savingdinner.com/) on the case!
If you don't take care of the bones in short order after the turkey is history, open the trashcan and give them a proper burial. They have been good to you and your family and have fed you well. I freeze the carcass as soon as I've picked off the last of the meat to avoid the "should I use it or dump it?" quandary.

To make delicious Roast Turkey Carcass Soup beyond your wildest dreams, follow these simple directions.

First, pull the carcass apart, throw it in a roaster and fling some quartered onions, carrots and celery in there, and about 8 whole cloves of garlic. Drizzled this mess with some olive oil and toss it in the oven at 425 for about 45 minutes. Pull the roaster from the oven and let cool for about 10 minutes. Then put the roaster on the stovetop, add cold water (about 3/4 of the way up in the pan) and boil the whole thing right there (uncovered) for another hour (obviously we're talking about METAL pans here!!). Strain it, put in the fridge overnight, take off the top layer of grease and now this incredibly wonderful broth is ready for some action.

Note from Lena— I break the carcass a little until it fits in my large crock pot and let it do the work. Adding the onions, garlic, carrots, and celery are just part of good broth making, IMHO.

Roast Turkey Carcass Soup
Serves many

2 tablespoons olive oil
2 large onions, chopped
4 carrots, chopped
3 celery stalks, chopped
Salt and pepper to taste
Roast Turkey Carcass broth (see above directions to make)
1/2 to 1 teaspoon of thyme (depending on taste and quantity of soup)
1 bag (10.5 oz.) extra wide egg noodles

In a soup pot, heat the olive oil till hot over medium high heat. Add the onions and cook 5 minutes till soft and translucent. Add the carrots and celery and cook another five minutes stirring occasionally. Salt and pepper well to taste.

Now add the Roast Turkey Carcass broth you just made. Bring everything to a rolling boil; don't cover the soup. Add the thyme and the egg noodles and serve when the noodles are al dente.

Lena Austin

Tuesday, November 23, 2010

Recipe: Roast Turkey with Sage Butter

Lena Austin


Monday, November 22, 2010

Recipe: Praline Yams

This recipe has been in my stash for the past twenty-plus years. I got it off a can of yams, and it's been the best recipe I've found to date. If you serve a lot of folks with a sweet tooth, double or triple this. You've been warned.



Sunday, November 21, 2010

Recipe: Apple Caramel Pie in the Crock Pot

Apple Carmel Pie
Sue Hamilton, Minooka, IL
Makes 8-10 servings
Prep. Time: 5 minutes
Cooking Time: 3 hours
Ideal slow-cooker size: 4- to 5-qt.

2-crust refrigerated pie dough pkg.
2 22-oz. cans apple pie filling
1 tsp. cinnamon
12 caramel candies

1. Press one crust into half the bottom of a cold slow cooker, and an inch or so up half its interior side. Overlap by ¼ inch the second crust with the first crust in center of slow cooker bottom. Press remainder of second crust an inch or so up the remaining side of the cooker. Press seams flat where two crusts meet.
2. Cover. Cook on High 1½ hours.
3. In a bowl, mix together pie filling, cinnamon, and caramels.
4. Pour mixture into hot crust.
5. Cover. Cook on High an additional 1½ hours.
Coming Soon!
A Haunted Halloween Blog Tour
Lena Austin

Posted By Lena Austin to Duchess of Depravity at 9/26/2010 07:13:00 AM

Saturday, November 20, 2010

Thanksgiving Recipe: Green Bean Bake Revisited

Green Bean Bake Revisited
Makes: 10 to 12 servings
Prep: 50 minutesChill: overnightBake: 35 minutesStand: 30 minutes

Green Bean Bake Revisited


  • 1  large  sweet onion (white, yellow, or red), cut into 1-inch wedges, or 4 cups cipollini onions (wild onions), halved
  • 1/4  cup  cooking oil
  • 3  Tbsp.  packed brown sugar
  • 2  lb.  fresh or frozen whole green beans, trimmed
  • 6  oz.  baby portobello (cremini) or button mushrooms, halved
  • 2  Tbsp.  olive oil
  • 1  Tbsp.  soy sauce
  • 2  tsp.  balsamic vinegar
  • 6  oz.  goat cheese (chevre), softened or cream cheese, softened
  • 2  to 3 Tbsp.  milk


1. In a large skillet cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; add brown sugar. Cook and stir over medium-high heat for 3 to 5 minutes or until onions are golden and caramelized. Cool slightly; transfer to a storage container. Cover and chill up to 24 hours.
2. In a Dutch oven cook green beans, covered, in a small amount of boiling water for 4 minutes. Drain. In a 3-quart au gratin or baking dish combine green beans and mushrooms. Cool slightly; cover and chill up to 24 hours.
3. Let onions and bean mixture sit at room temperature for 30 minutes. Combine olive oil, soy sauce, and balsamic vinegar. Pour over vegetables, tossing to coat. Preheat oven to 400 degrees F. Roast beans, uncovered, for 30 minutes, stirring once until crisp tender. Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on medium speed.
4. Spoon cheese in lengthwise mounds along center of baking dish. Top with caramelized onions. Return to oven; heat 5 to 8 minutes or until cheese and onions are heated through.
To serve right away: Chilling step may be omitted. Roast beans only 15 to 20 minutes until crisp tender; add cheese and onions as in step 4.

Nutrition Facts

  • Servings Per Recipe 10 to 12 servings
  • Calories173,
  • Total Fat (g)12,
  • Saturated Fat (g)4,
  • Monounsaturated Fat (g)5,
  • Polyunsaturated Fat (g)3,
  • Cholesterol (mg)8,
  • Sodium (mg)163,
  • Carbohydrate (g)12,
  • Total Sugar (g)7,
  • Fiber (g)3,
  • Protein (g)6,
  • Vitamin C (DV%)18,
  • Calcium (DV%)6,
  • Iron (DV%)8,
  • Percent Daily Values are based on a 2,000 calorie diet

    Lena Austin

    Friday, November 19, 2010

    Thanksgiving Recipe: Indian Corn

    This is a little treat I serve to keep the grandchildren happy while the adults indulge in the pies.

    Warning! This recipe is addictive! If you want one for yourself, wrap and hide it as soon as you make it
    A Haunted Halloween Blog Tour
    Visit the Depraved Duchess for a Sexy Halloween
    With Lena and her Friends
    Lena Austin


    Thursday, November 18, 2010

    Recipe: Impossible Hot Toddy Pie

    Impossible Hot Toddy Pie

    1 1/2 c. canned eggnog
    1/2 c. sugar
    1/2 c. Bisquick
    4 eggs
    2 T rum OR 1 tsp rum flavoring
    ground nutmeg
    Spiced Whipped Cream (optional)

    Heat oven to 350F. Spray a pie plate with non-stick cooking spray, butter flavored is best. Place all ingredients except nutmeg in blender or food processor. Cover and blend on high 15 seconds. Pour into prepared pie plate. Sprinkle with nutmeg. Bake until knife inserted in center comes out clean, about 40 minutes. Cool at least 5 minutes. Serve with Spiced Whipped Cream if desired.

    Spiced Whipped Cream: Beat 1/2 cup chilled whipping cream in a chilled bowl, adding 1 T. sugar and 1/4 tsp. ground nutmeg until stiff peaks form. Do not over beat.

    Note from Lena: I'm not kidding on the chilled bowl for the whipped cream. Place your mixer bowl in the refrigerator before you even make the pie. The colder your bowl is, the easier the whipping of the cream becomes and you're less likely to have it "break" if you're unfamiliar with beating whipped cream to stiff peaks.  

    As an alternate, please feel free to use Cool Whip Free or other product of a similar nature.  

    Writing blog: http://depravedduchess.blogspot.com
    Craft and Pagan blog: http://third-infinity.blogspot.com
    Low Carb Diet blog: http://fatfrogdiary.blogspot.com

    KittenWatchesSoldier-1.jpg Watch over the Fireman Kitten image by voiceomt2002

    Lena Austin

    Tuesday, November 16, 2010

    Thanksgiving Recipe: Two-Bread Stuffin Muffins

    Two-Bread Stuffin' Muffins
    Before beginning this recipe, make the cornbread yourself. If you don't know how, go to Food Network or any other source and find the simplest plain cornbread recipe you can that contains at least 2-4 tablespoons of sugar. You may do this a day or two ahead of time, but beware cornbread snatchers. Take your portion and hide it before letting the rest of the family know. Better yet, prepare the bread mixture in advance as directed below in step 3.
    9 bacon strips, diced (use scissors and cut them up to bite-sized or less)
    1 cup chopped celery
    1/4 cup onion
    6 slices of bread, toasted and cubed (bread heels are very economical)
    3 cups coarse corn bread crumbs
    1/3 cup minced fresh parsley
    1-1/2 teaspoons rubbed sage
    1 teaspoon dried thyme
    1 teaspoon dried rosemary, crushed
    1-1/2 cups chicken broth
    2-3 eggs, lightly beaten
    1. Prepare your muffin tins by spraying with cooking spray. Set aside.
    2. In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Set bacon aside to drain. Sauté celery and onion in drippings until tender. Set aside.
    3. In a large bowl, toss bread, parsley, sage, thyme and rosemary. (You may do this in advance to discourage the cornbread snatchers if they're particularly a problem in your home. Store in a 2-gallon Ziploc bag until needed.)
    4. Turn on the oven to 350°F. Add celery, onion and bacon to bread mixture. Add eggs and broth, mixing gently until all is moistened.
    5. Spoon into muffin tins, filling no more than halfway full. Do not overfill. A large ice cream scoop is very helpful here to aid in removal.
    6. Bake at 350°F for approximately 25-30 minutes or until heated through and just beginning to brown around the edges of the tins.
    Hint: You may add to this recipe with ease. Suggested extra ingredients might be 3 peeled, cored, and diced apples, mushrooms, golden raisins, cranberries, and cooked crumbled pork sausage.
    By using muffin tins, everyone gets more of the crunchy part, even portions to discourage dressing hogs, and less chance of salmonella poisoning. It's not a perfect solution. There will always be those who prefer to take the salmonella risk and stuff the bird. No thanks. I'll stuff the bird with onions, celery, and apples instead to give it flavor, then toss those out.


    Monday, November 15, 2010

    Glazed Nuts

    Glazed Nuts
    Glazed Nuts (Better Homes and Gardens Cookbook)

    1-1/2 cups raw or roasted nuts
    1/2 cup sugar
    2 T. margarine or butter
    1/2 t. vanilla

    Line a baking sheet with foil. Butter the foil; set aside. In a heavy 10-inch skillet combine nuts, sugar, butter, and vanilla. Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt. Do not stir at this temperature. Shake.

    Reduce heat to low and cook until sugar is golden brown, stirring occasionally. Remove skillet from heat. Pour onto prepared baking sheet. Cool completely, overnight is best. Break candy into clusters. Store tightly covered. Makes about 10 oz, or 12 servings.

    Sunday, November 14, 2010

    Thanksgiving Recipe: Oven Roasted Asparagus and Leeks

    Oven Roasted Asparagus and Leeks
    Serves 4
    Note: If thick asparagus is unavailable, use thin spears and adjust cooking time accordingly. Thin asparagus will cook faster.
    6 medium leeks
    20 thick asparagus spears (about 1 pound)
    1 tablespoon olive oil
    1/2 teaspoon salt
    Freshly ground pepper to taste
    Balsamic vinegar (optional)
    1. Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold water, and pat dry.
    2. Heat oven to 400°F. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables and toss to coat. Add salt, pepper, and toss again.
    3. Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heatproof surface until vegetables are cool enough to serve. When ready to plate, drizzle with balsamic vinegar, if desired. Serve quickly.
    I am not normally a fan of Martha Stewart, but this recipe came from her magazine, Martha Stewart Living, May 1998. I give credit where credit is due when I can.  


    Friday, November 12, 2010

    Recipe: Not Yo' Mama's Banana Pudding

    Not Yo' Mama's Banana Pudding

    Paula Deen
    Show: Paula's Home CookingEpisode: Dessert Cocktail Party
    Rated: 5 stars out of 5Rate itRead users' reviews (1696)


    30 min
    Inactive Prep
    30 min

    • 2 bags Pepperidge Farm Chessmen cookies
    • 6 to 8 bananas, sliced
    • 2 cups milk
    • 1 (5-ounce) box instant French vanilla pudding
    • 1 (8-ounce) package cream cheese, softened
    • 1 (14-ounce) can sweetened condensed milk
    • 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream


    Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
    In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

    Lena Austin

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