Sloane Taylor - Sweet as Honey, Hotter Than Hell

Archive for the 'Holidays' Category

February 1, 2017

TOFFEE FOR YOUR VALENTINE

by Sara Daniel

Buying your valentine chocolates? Yep, you and millions of other shmucks.

Going with flowers? Ditto. Sorry.

How about making a sweet for your sweetie this year? It’s sweet, chocolate-y, and easy to make. And the personal effort is worth far more than that bouquet of roses you were eyeing.

Chocolate Toffee
1 ½ cups butter
1 ½ cups sugar
½ tsp. vanilla
Pinch salt
2 cups semi-sweet chocolate chips
½ cup chopped almonds
½ cup chopped pecans
Sea salt

Combine butter, sugar, vanilla and salt in a saucepan over medium heat for 12-15 minutes, stirring constantly with a spatula.

Line baking sheet with parchment paper and spread toffee mixture. Top with chocolate chips. When chips begin to melt, spread chocolate over toffee.

Sprinkle with almonds, pecans, and/or sea salt.

Refrigerate for 1 hour then break into pieces.

Serve with a Sara Daniel romance for the sexiest Valentine’s Day ever!

He’s supposed to be the town hero. He’s not!
Haunted by comrades he was unable to save, Drake Miller walks away from his military career for the relaxed, quiet life of running his father’s bar in Regret Hollow. Too bad no one tipped him off that his father sold the bar.
While the townspeople treat him to a hero’s welcome that he doesn’t want and doesn’t deserve, he finds one person who doesn’t fall at his feet, calls him out for bad behavior, and kisses like a fantasy. Unfortunately, she also owns the bar that was supposed to be his.
As a single mom and small business owner, Mallory Marquette takes her commitments and responsibilities seriously. She can’t give away her livelihood just because Drake thinks he’s entitled to it—even if he is the town hero and the first man in a decade who gets her blood flowing. Besides, she needs a reliable bartender much more than she needs a lover.
Can this hero turned bad boy step up to a lifetime commitment, or will the freedom he sacrificed so much for cost him everything?

Buy links:
AmazonBarnes & NobleiTunesKoboGoogle Play


Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.

Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.

Stay connected on Facebook, Twitter, and Pinterest.

Sloane said @ 1:25 am | Author Friend Promo,Cooking,Holidays | Comments are off

November 16, 2016

Time for an Old Favorite

Hi Everyone,

The following menu is what I normally prepare each Thanksgiving. But not this year. This year Mr. & Mrs. Studs will be enjoying Southern hospitality as we travel through Memphis (that you Jean Paquin for all your terrific suggestions) New Orleans, and Nashville on our two week honeymoon. Yep, Studs and I are getting married this Saturday and celebrating with family and close friends.

But your family and friends can enjoy all this delicious food. So turn on the football game, grab your aprons, and let’s start cooking!

Roast Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Sautéed Broccoli
Corn
Cranberry Sauce
Gravy
White Wine – Riesling

Roast Turkey
Turkey
Butter
2 leeks including some green – chopped
2 large onion – chopped
15 baby carrots – chopped
4 tomatoes – chopped
1 tbsp. dried thyme
1 tbsp. dried marjoram
1 large bay leaf
Bacon strips to cover breast

Chicken stock
Disposable pan
Cooking rack
Cookie sheet – for stability

Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey.

Thanksgiving Morning:
If turkey’s not completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.

Preheat oven to 325°F.
Cooking times:
10 – 18 lbs. 2 – 2½ hrs.
18 – 22 lbs. 2½ – 3 hrs.
22 – 24 lbs. 3 – 3½ hrs.

Melt 1 stick of butter in a large frying pan. When the foam subsides, lay the turkey on its side breast down. Brown the breast until golden, first one side then the other. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Insert cooking rack. Add chopped vegetables. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. If you use a meat thermometer it should read 185° when inserted in the thigh. For an accurate reading, be sure not to touch bone. Tent with foil and allow to rest 30 – 45 minutes before carving.

Stuffing
1 package bread stuffing cubes plain or seasoned
½ pound Jimmy Dean Original Sausage in the tube
1 rib celery chopped
½ medium onion chopped
1 stick butter
Chicken stock about 2 cups maybe a little more
1 tsp. dried sage
1 tsp. dried thyme
1 egg

The stuffing may be prepared a day or two in advance up to the baking point.

Fry sausage, breaking into small chunks until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Empty bread cubes into a large bowl. Add sausage and vegetables with all their juices. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

Spoon into baking dish, do not pack in, and cover tightly with foil. (This is your stopping point if you make this before Thanksgiving. Refrigerate the stuffing until you are ready to bake it.)

Thanksgiving Day:
Remove stuffing from the refrigerator early in the day to allow it to come to room temperature.

Preheat the oven to 350°F.

Bake the stuffing for a half hour. Remove foil and continue to bake until the top has browned.

Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper

The Day Before:
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.

Thanksgiving Day:
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.

Candied Sweet Potatoes
32oz. can of sweet potatoes – my favorite is Royal Prince Candied Sweet Potatoes
½ cup brown sugar firmly packed
1 stick of butter
1 cup mini marshmallows

Preheat oven to 375°F.

Drain the potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13×9 inch glass baking dish.

Sprinkle brown sugar across the top, then dot with butter.

Bake for 20 minutes.

Scatter marshmallows over the yams and bake for 15 minutes or until the marshmallows are brown.

Services 8.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 – 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 – 6 so adjust accordingly.

From the corn through the gravy you’ll learn just how lazy I can be on holidays.:) 
Corn
1 can of corn per 4 people – my favorite is Green Giant Niblets
butter

Drain corn, then pour into micro wave safe bowl. Lay 2 or 3 pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Frozen corn:
Follow package instructions

Cranberry Sauce
1 can of sauce per 6 people – my favorite is Ocean Spray Jellied

Lay the sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.

Gravy
1 jar of gravy for 4 people – my favorite is Heinz Home Style Gravy Roasted Turkey

Pour the gravy into a saucepan. Stir in a few tablespoons of the juice from the roasted turkey pan. Heat through and serve.

I’ll be back Monday. Until then…

Have a wonderful holiday!

Sloane Taylor
Twitter
Amazon Author Page

Sloane said @ 12:09 am | Cooking,Holidays | Comments are off

October 31, 2016

Humor is Good – Even in Bloodsuckers!

by Lizzie T. Leaf

I like humor in my life. I like to read humor and to write it. So when originally approached to write a Halloween story, no surprise my mind went in the humor direction.

When I mentioned to a friend the possibility of a vampire story that wasn’t horror, she suggested making the heroine Jewish (which my friend is) and throw in Kosher (yet again, my friend’s food style) to add conflict to the drinking blood issue. I took the bull by the horns and off I went. Thus evolved DEAD Awake, where the heroine is a socialite whose grandmother, a Reform Jew, keeps a Kosher Kitchen.

Our gal, is a little on the wild side…think Paris Hilton…and a paparazzi darling. Her connection with the hot guy in a vampire costume at her Halloween party, leads to a life change she’s not too pleased about.

She wakes up smelling pine and discovers, thanks to the helpful stranger lurking outside the mortuary, she’s not one of the living dead. And, her new main food supply is blood. Yuk! She doesn’t eat food that’s snuggled with blood, let alone drink the stuff.

Not to bore you with details, I finished the book and moved onto other work—my vampire days behind me—so I thought.

Then readers started to ask, “When’s the next book in the series?” Series? My mind hadn’t gone down that path, so what to write next? Then another friend said, “How about a vampire who faints at the sight of blood?”

Once she planted the seed, my mind wouldn’t leave the idea alone and plans for DEAD Faint came to be and with that the DEAD series was born. The next book in the works is DEAD Hunter, about what else…a vampire hunter (or so she thinks…snicker).

Then there is DEAD Memory. What if you’re a vampire, but don’t remember that little detail. All you know while you’re recovering from your wounds from what must have been an awful beating is blood smells wonderful. Why does his hot care provider insist on cooking the food…raw works.

Vampires don’t always have to be blood thirsty beasts. They can have an attitude that will make you smile and love problems, too. Check out Mary Janice Davidson’s, Undead series (which I had not read until after my first DEAD released and readers kept telling me I had a similar style, to which I say “thank you for the compliment,”) and you’ll find humor.

Are there more in my DEAD series? Definitely! DEAD Hot is another story in the planning stages and there are several more on the dying to come onboard.

People have to stop planting seeds in my head. Combined with all that appear on their own, I have a headache. Now I’m off to pop a couple of martinis and write…which is the only true way I can purge the noise.

Here’s a brief intro to my vampire story that is guaranteed to heat up your chilly fall nights.

Socialite Deb Stein lives a life of luxury until she takes the hunk dressed as a vampire to her bed. When she wakes up one of the living dead, she’s pissed-off. To complicate matters more, she has to find a new identity since everyone thinks she’s dead. Plus, if she’s dead, she can’t touch her trust fund, and that means she has to work! How can someone who has never had a job find one?

And her social life is in the tank. Her new friends are a street guy called Rat and fellow strippers at the dive where she works. If she ever sees Aaron Lowell again, she’ll put a stake in his heart.

Aaron Lowell feels guilty he took his mentor’s advice and left town after taking the sexy socialite into the undead world. Concerned, he returns to check on her and discovers she’s become a stripper – and not a very happy one when she sees him. But she’s still hot, and he can’t stay away from her, even if their meetings are explosive.

Can two vampires move beyond anger, combined with a strong sexual attraction, to find the kind of love they both crave?

Buy Links
Decadent Publishing
Amazon

To read excerpts from other books by Lizzie T. Leaf please click onto Amazon.

Lizzie T. Leaf loved books since she opened her first one. Her dream was to write them herself. Lost in the hectic day to day world of family, job, laundry and housework, writing became a distant memory. When the twinkling ember did spark, it was usually doused by someone demanding their share of her time.

Lizzie’s life went full circle. The desire to put the stories that continued to play in her head on paper emerged stronger than ever, and at a time when there was someone who encouraged. Now she lives her dream.

Learn more about Lizzie T. Leaf on her website and blog. Connect with Lizzie on Facebook and follow her on Twitter.

Sloane said @ 12:19 am | Author Friend Promo,Holidays | Comments are off

October 3, 2016

ROSH HASHANAH
Photo by Boaz Yiftach
The Taylor Family
Wishes you and yours
a
Healthy and Prosperous
New Year!
Sloane said @ 12:04 am | Holidays | Comments are off

September 5, 2016

To All Our Friends,
from 

the Taylor Family

Sloane said @ 1:00 am | Holidays | Comments are off

May 30, 2016

Please take a moment today to remember
the men and women who served our country.
They gave more than any of us can ever imagine.
Thank you,

The Taylor Family
Sloane said @ 12:37 am | Holidays | Comments are off

March 16, 2016

KISS ME, I’M IRISH!

by Sharon Ledwith

Actually, I’m one-quarter Irish thanks to my maternal grandmother, Grandma Foster, but that never stopped me from celebrating St. Patrick’s Day! So, sit down, take a load off, and pour yourself a pint of green ale. Aye, here’s to Saint Paddy, banisher of snakes, and founder of monasteries and churches! Now, while you’re waiting for your corn beef and cabbage dinner to boil, have a gander at these six amazing places to visit if you ever get a chance to venture over to the Emerald Isle, suggested to me by our own Dominique Eastwick.

Giants Causeway in Northern Ireland

Renowned for its polygonal columns of layered basalt, is the only World Heritage site in Northern Ireland. Resulting from a volcanic eruption 60 million years ago, this is the focal point of a designated Area of Outstanding Natural Beauty and has attracted visitors for centuries.

Newgrange

Constructed over 5,000 years ago (about 3,200 B.C.), making it older than Stonehenge in England and the Great Pyramid of Giza in Egypt. Newgrange was built during the Neolithic or New Stone Age by a farming community that prospered on the rich lands of the Boyne Valley. Archaeologists classified Newgrange as a passage tomb, however Newgrange is now recognized to be much more than a passage tomb. Ancient Temple is a more fitting classification, a place of astrological, spiritual, religious and ceremonial importance, much as present day cathedrals are places of prestige and worship where dignitaries my be laid to rest.

Kilmainham Gaol Prison in Dublin

Built in 1792, it is Ireland’s most famous disused prison. It held throughout the years many famous Nationalists and Republicans in members of the Society of United Irishmen (1798), Young Irelanders (c1840s), Fenians and Land agitators, Parnell, Davitt. The leaders of the 1916 Easter Rising were executed here. The prison was closed in 1924. This building gives a good insight into the history of Irish Republicanism.

Dublin Castle

(doing Kilmainhaim Gaol first helps with the history) Originally built in the 13th century on a site previously settled by the Vikings it functioned as a military fortress, a prison, treasury, courts of law and the seat of English Administration in Ireland for 700 years. Rebuilt in the 17th, 18th, 19th and 20th centuries, Dublin Castle is now used for important State receptions and Presidential Inaugurations.

Cliffs of Moher

The Cliffs of Moher are one of Ireland’s top Visitor attractions and are a designated UNESCO Geo Park.

The Cliffs are 214m high at the highest point and range for 8 kilometres over the Atlantic Ocean on the western seaboard of County Clare. O’Brien’s Tower stands proudly on a headland of the majestic Cliffs. From the Cliffs one can see the Aran Islands, Galway Bay, as well as The Twelve Pins, the Maum Turk Mountains in Connemara and Loop Head to the South.

The Cliffs of Moher take their name from a ruined promontory fort “Mothar” which was demolished during the Napoleonic wars to make room for a signal tower.

And I saved the best for last…

Guinness Storehouse

The best view of the city and Ireland’s number one visitor attraction. Go figure! The home of the world famous GUINNESS® brand, this historical building is central to Dublin’s and Ireland’s heritage, and has been continually updated to create a blend of fascinating industrial tradition with a contemporary edge. Oh yeah, and you’re also invited to pour your own perfect pint. Cheers!

Now, before you go check on your corn beef and cabbage, please raise your frosty glass high to toast Saint Patrick and Ireland with me: May your pockets be heavy and your heart be light, may good luck pursue you each morning and night.

Slainte!
Sharon

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, available through Mirror World Publishing, and is represented by Walden House (Books & Stuff) for her teen psychic series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Google+, and Goodreads. Look up her Amazon Author page for a list of current books.

Sloane said @ 12:44 am | Author Friend Promo,Holidays | Comments are off

December 30, 2015

HAPPY NEW YEAR

To Everyone All Around the World

from Studs, Sloane, and all the Taylors

Sloane said @ 1:23 am | Holidays | Comments are off

December 23, 2015

WISHING YOU ALL

A very Merry Christmas

Along with
Pleasant memories from holidays past.

Sloane and the entire Taylor family

Sloane said @ 1:15 am | Holidays | Comments are off

December 21, 2015

Filling Appetizers Work as Super Easy Dinners

New Year’s Eve is a short time away. My friends are in party mode and have assigned me the appetizers. Not an easy task considering my small stash of finger food recipes. I called on two author friends to help me out. You’ll love their recipes and their books. Both are a perfect way to kick off the New Year. First up is sexy Sara Daniel followed by sex kitten Emilia Mancini. The kitchen is all yours, ladies.

These are so easy I commissioned my nine-year-old to make them when she wanted to cook dinner for the family to give me a break. (Yes, she can be absolutely adorable when she wants to be, and yes, I still supervised the chopping and the oven.) These roll-ups also make a wonderful appetizer for holiday parties.

Ham and Broccoli Roll-Ups
2 cups chopped broccoli
2 tbsp. parsley flakes
2 tbsp. margarine/butter softened
1 ½ cups shredded Colby-jack/cheddar cheese
2 cups ham chopped
2 (8-roll) cans crescent dinner rolls

Preheat oven to 350°F.

Cook and drain broccoli.

In a large mixing bowl, combine parsley and margarine. Add cheese, broccoli and ham. Mix. Set aside.

Grease a round pizza pan. (A rectangle cookie sheet works too.) Separate the crescent roll dough into the pre-cut triangles. Arrange triangles around the outer edge of the pan, points hanging over the outside of the pan, bases overlapping. If you have more rolls than the pan will hold, you can use the remaining rolls to make a small inside circle as shown in the picture.

Spoon ham filling evenly over the bases of the triangles. Fold points of triangles over the filling and tuck under the bases toward the center of the pan.

Bake for 17-20 minutes or until golden brown.

Here is a little Wicaan Haus teaser from my latest release.

Psychic Lies

What if you could read minds during sex? What if the government wanted to exploit you for your ability?

Fiona Vetter has spent her life hiding her sexual mind-reading power, pretending to have normal, safe powers like the rest of her family. When her charade results in the death of an innocent woman, her life of lies unravels. With nowhere else to turn, she retreats to the Wiccan Haus.

To expose her as an enemy of his government, Armando Verdad follows Fiona to the Wiccan Haus. Her beauty dazzles him, her personality seduces him, and her web of lies intrigues him. But with his career and the safety of his countrymen on the line, only the truth matters.

The harder Fiona tries to keep Armando away, the more she falls for him. When enemies come searching for her, she is forced to trust him to protect her life and her psychic lies, but nothing can protect her heart.

AmazonAll Romance eBooksGoogle PlayiTunesKobo

Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.

Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.

Stay connected on Facebook, Twitter, and Pinterest.

Emilia Mancini is here with a delicious appetizer that is quick and easy. And it works great with chicken or pork.

Super Easy BBQ Chicken from Emilia Mancini

4-6 uncooked boneless chicken breasts (or small pork roast)

1 bottle of your favorite BBQ sauce (Hey, this still counts as homemade!)
¼ cup white vinegar
1tsp. red pepper flakes
¼ cup brown sugar
1tsp. minced garlic
½ small onion diced

Mix BBQ sauce, vinegar, pepper flakes, brown sugar, garlic and small onion in medium sized bowl. Place meat in slow cooker. Pour BBQ sauce mixture over meat. Cook on low for 4-6 hours.

Done!

To serve slice the chicken an inch or so thick. Lay the slices in a pretty bowl or curved plate and ladle a little sauce on the side.

Here’s a short tease from my latest erotica to heat up your holiday. Enjoy!

It took Kyle one look to realize he wanted to seduce his best friend’s mother. And one kiss to realize he didn’t have to.

It was lust at first sight for Kyle when he met his roommate Justin’s mother Kate. Kyle, a college transfer, was too far from home to visit on short school breaks, so Justin took him to Minneapolis where his mother was serving up a family meal for Thanksgiving.

One look left Kyle with a healthy obsession for Kate which grew with each visit. When he landed an internship in Minneapolis, he moved in with Kate for the summer, and got in touch with his voyeuristic side. It wasn’t until one late evening and a few too many glasses of wine that Kyle began to suspect his attraction wasn’t one-sided.

When he dared to push the issue, he found Kate more than willing to succumb to his seduction.

BUY LINKS
AmazonBarnes & Noble

Emilia Mancini is the naughtier side to author Marci Boudreaux. Emilia stays hidden in the shadows like a nefarious side kick, slipping out only when the stories Marci wants to share are a little too grown up to be called sweet romance.

Seducing Kate is Emilia’s second release and, at least for the moment, her crowning glory.

Be sure to check out the Pinterest board for Seducing Kate.

Visit Emilia on her website. Stay connected on Twitter and Facebook.

Sloane said @ 12:43 am | Author Friend Promo,Cooking,Holidays | Comments are off