Author in the Kitchen: Holiday Brunch Served Up by Cookbook Author Sloane Taylor...

After we entertain Christmas Eve, we tear through the house cleaning up before the kids and grands come for brunch Christmas Day. This meal is wonderful because so much can be prepared well in advance and stored in the fridge until it’s time to cook. 

MENU 

Breakfast Soufflé 

Hash Browns 

Fresh Fruit Salad 

Mini Croissants 

Christmas Cookies & Leftover Desserts 

Mimosas 

Breakfast Soufflé 

1 lb. (½kg) ham, bacon, or breakfast sausage 

9 eggs, lightly beaten 

3 cups (750ml) milk 

1 tsp. (5ml) dry mustard 

Diced green, red, and/or yellow pepper to taste 

½ lb. (57g) sharp cheddar cheese, grated 

½ lb. (57g) Swiss or Gruyere cheese, or a combination of the two, grated 

Diced onion to taste 

Freshly ground black pepper to taste 

4 – 1 in. (2.54cm) slices Vienna or French bread, cubed 

Preheat oven to 350°F (180°C). 

Dice ham or bacon. If you use ham, set aside in the bowl you use for the eggs. Fry bacon to the crispness you prefer. Drain on paper towels. If you use breakfast sausage, fry meat until no longer pink. Be sure to break up any clumps. Drain meat in a colander while you continue to prepare the soufflé.

Add all ingredients, except bread, to eggs. Stir well. Gently stir in bread. 

Pour mixture into an ungreased 9 x 13-inch (33 x 22cm) glass baking dish. Bake 1 hour or until a knife inserted in the center has no egg clinging to it. 

This dish can be assembled one or two days ahead of time. On serving day allow the soufflé to sit on your counter 1 – 2 hours before you bake it. 

Leftovers are excellent from the microwave. 

Hash Browns 

If you need to increase the hash browns recipe for a larger group of people, it’s best to sparingly add more garlic powder. As is this recipe serves 6. Leftovers reheat beautifully. 

3 russet potatoes (about 1½ pounds), peeled 

1½ tsp. (7.5ml) garlic powder, not salt 

Freshly ground pepper, to taste 

¼ cup (60ml) extra virgin olive oil 

Shred potatoes on the large holes of a box grater or use the coarse grater disk on a food processor. Transfer them to a bowl of cold water. Allow them to soak for 2 minutes. Drain in a colander and then rinse under cold water. You do this to remove the starch that makes hash browns gummy. 

Transfer shreds to a kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible. This step creates crisp hash browns. Transfer potatoes to a medium bowl and toss with garlic powder and pepper. Be sure to evenly distribute the seasonings. 

Heat olive oil in a large skillet over medium heat. Add potatoes, press down to form a thin layer and cook for a minute or two. Stir and then press down again. Cook until a dark golden crust forms, about 5 minutes. 

Turn potatoes in sections. This is easier than trying to turn the food as a whole. Continue to fry until hash browns are crisp and browned all over, 5 minutes or so. Transfer to paper towels to absorb excess oil. 

Fresh Fruit Salad 

1 banana, peeled 

1 pear, cored 

1 tbsp. (15ml) lemon juice 

¼ pineapple, peeled, cored, and diced 

1 kiwi, peeled and sliced 

10 seedless red grapes, halved 

10 blueberries 

10 raspberries, optional 

Slice banana into bitesize pieces. Scoop into a medium-sized bowl. Dice pear and add to bowl. Sprinkle lemon juice over fruit to stop it from turning brown and mix well. 

Gently fold in remaining fruit. 

Spoon into a glass bowl, cover with cling wrap, and chill until time to serve. Leftovers are still good the next day.

Mimosas 

1 bottle sparking white wine or champagne, cold 

1 carton orange juice, cold 

Tall slender glasses 

Fill glasses half full with wine. Tip the glass slightly as you pour to retain the fizz. Top off with orange juice. Don’t stir. That will destroy the bubbles. 

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor's cookbooks, Date Night Dinners, Date Night Dinners Italian Style, Summer Sizzle, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

Rock Victoria Day with Your Family Fairy Falls-Style...

Are you ready to rock this Canadian holiday? I've always looked forward to the first long weekend heralding the upcoming summer season. Loved all the firework displays put on by the surrounding small tourist towns while we lived in cottage country. Hated those dreaded blackflies. One thing we became accustomed to was the rain that usually accompanied this particular weekend. It was usually 50-50 weather, getting rain on Saturday or Sunday, or both. Victoria Day Monday could be a mixed bag, as cottagers and campers would pack up and head home after opening their cottages or trailers. Ah, those good old days!

So that said, I'd thought I'd help out all my fellow Canadians who decide to brave this unpredictable long weekend with a quick and easy soup recipe, that will allow you more time to spend with your family...or fix those nasty problems around the cottage or trailer that seemed to have cropped up over the winter.

Who doesn’t love a hearty bowl of soup, especially on those cold or rainy nights? Makes for a wonderful meal at the cottage when unexpected guests pop in, or in the comfort of your home if it’s just you and your significant other. Easy to prepare, this delightful Italian cuisine takes about an hour to prep and cook. Perfect for a weekend lunch, and plenty of leftovers for the week, serve with half a baguette, sliced and buttered, and ready to dip! Bon Appetit!

Stick-to-your-Ribs Minestrone Soup

2 tbsp. extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
⅓ lb. green beans, trimmed and cut into ½ inch pieces (about 1½ cups)
1 tsp. dried oregano
1 tsp. dried basil
¾ tsp. salt freshly ground pepper to taste
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
⅓ cup Parmesan cheese, finely grated
2 tbsp. fresh basil, chopped

HEAT olive oil in a large pot over medium-high heat. Add onion and cook until translucent, about 4 minutes. Add garlic and cook 30 seconds. Add celery and carrot, and cook until they begin to soften, about 5 minutes.

STIR in beans, dried oregano and basil, salt, and pepper; cook 3 more minutes. Stir in diced and crushed tomatoes and chicken broth to the pot and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Stir in kidney beans and pasta. Cook until pasta and vegetables are tender, about 10 minutes. Ladle into bowls and top with the Parmesan and chopped basil.

While you’re waiting for the minestrone soup to digest why not put your feet up and relax on the dock or couch with a good book? May I suggest a visit to Fairy Falls, or if you’re feeling really adventurous, a trip back in time with The Last Timekeepers? Whichever you choose, either series will transport you to another time and place, leaving the busyness of life far behind.

Here's a glimpse into one of the books from Mysterious Tales from Fairy Falls, my teen psychic cottage country mystery series.

The only witness left to testify against an unsolved crime in Fairy Falls isn’t a person…

City born and bred, Hart Stewart possesses the gift of psychometry—the psychic ability to discover facts about an event or person by touching inanimate objects associated with them. Since his mother’s death, seventeen-year-old Hart has endured homelessness, and has learned ways to keep his illiteracy under wraps. He eventually learns of a great-aunt living in Fairy Falls, and decides to leave the only life he’s ever known for an uncertain future.

Diana MacGregor lives in Fairy Falls. Her mother was a victim of a senseless murder. Only Diana’s unanswered questions and her grief keeps her going, until Hart finds her mother’s lost ring and becomes a witness to her murder.

Through Hart’s psychic power, Diana gains hope for justice. Their investigation leads them into the corrupt world threatening Fairy Falls. To secure the town’s future, Hart and Diana must join forces to uncover the shocking truth, or they risk losing the true essence of Fairy Falls forever.

Mysterious Tales from Fairy Falls Teen Psychic Cottage Country Mystery Series:

Lost and Found, Book One Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

Blackflies and Blueberries, Book Two Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

Get Ahead of Holiday Baking and Shopping with this Sweet Treat and YA Read...

This wonderful peanut brittle has a WOW factor that adds to any celebration or holiday. Give as gifts (tie a bag of brittle to a bottle of wine, or fill a decorated mason jar for party favors) or just enjoy with family and friends. This recipe is a sure-fire crowd-pleaser! Make sure you have all the ingredients measured and ready to go, as it requires you to react quickly between steps.

FATHER (CHRISTMAS) KNOWS BEST PEANUT BRITTLE

1 cup white sugar
½ cup light corn syrup
¼ tsp. salt
¼ cup water
1 cup peanuts
2 tbsp butter, softened
1 tsp. baking soda
Candy thermometer

GREASE a large cookie sheet. Set aside.

BRING sugar, corn syrup, salt, and water to a boil in a heavy 2 quart saucepan set over medium heat. Stir until sugar is dissolved.

STIR in peanuts.

SET candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300° F (150° C).

REMOVE heat. Immediately stir in butter and baking soda. Pour at once onto cookie sheet. With two forks, lift and pull peanut mixture into rectangle about 14x12 inches. Allow to cool.

SNAP candy into pieces and enjoy while you take a glimpse at my latest novel that will whisk your avid reader away to a supernatural adventure in the mysterious town of Fairy Falls.

Fairy Falls was bores-ville from the get-go. Then the animals started talking... 

The Fairy Falls Animal Shelter is in trouble. Money trouble. It’s up to an old calico cat named Whiskey—a shelter cat who has mastered the skill of observation—to find a new human pack leader so that their home will be saved. With the help of Nobel, the leader of the shelter dogs, the animals set out to use the ancient skill of telepathy to contact any human who bothers to listen to them. Unfortunately for fifteen-year-old Meagan Walsh, she hears them, loud and clear.

Forced to live with her Aunt Izzy in the safe and quiet town of Fairy Falls, Meagan is caught stealing and is sentenced to do community hours at the animal shelter where her aunt works. Realizing Meagan can hear her, Whiskey realizes that Meagan just might have the pack leader qualities necessary to save the animals. Avoiding Whiskey and the rest of shelter animals becomes impossible for Meagan, so she finally gives in and promises to help them. Meagan, along with her newfound friends, Reid Robertson and Natalie Knight, discover that someone in Fairy Falls is not only out to destroy the shelter, but the animals as well. Can Meagan convince her aunt and co-workers that the animals are in danger? If she fails, then all the animals’ voices will be silenced forever.

BUY LINKS

Amazon Kindle - Amazon Paperback - Barnes & Noble 

Mirror World Publishing ebook Mirror World Publishing Paperback

Ring in Summer with these Holiday Pork Kabobs…

The encroaching summer season in the northern hemisphere is filled with long weekends, vacations, and family get-togethers. In the Ledwith house, we have a sure-fire recipe that is guaranteed to fill your guests and family members’ bellies when they come a-calling during their holidays. We’ve used this recipe time and time again, and it has never disappointed even the fussiest eater. I hope you share this wonderful feast with your family, no matter what season it is!

Note: The total prep time takes 6 hours which includes marinating the pork tenderloin plus another 20-25 minutes to cut up the veggies and fruit. This kabob recipe serves approximately 6 – that’s with 2 kabobs a piece. Baked potatoes and corn on the BBQ make for excellent sides, and this mouth-watering meal is always a crowd pleasure on those hot summer days!

What You Need:

2 Tbsp. Asian Sesame Dressing (we use Kraft® brand dressings)

2 Tbsp. honey

2 Tbsp. reduced-sodium soy sauce

1 Tbsp. minced garlic

1 Tbsp. grated fresh gingerroot

1 pork tenderloin (1 lb./450 g)

What You Do:

MIX all ingredients except pork; cut meat up into 1- 1½ inch cubes, and pour marinade over meat in a large plastic bag. Seal bag and turn to evenly coat meat. Refrigerate for 6 hours to marinate. We find marinating the longer the better, so if you prefer, mix the marinade the night before.

PREPARE pork kabobs with your favorite veggies and fruit. Remove the meat from plastic bag and discard the marinade. We use an orange and red pepper, a sweet onion, and pineapple chucks to create our kabobs. You can use 3-4 pieces of pork, depending on your tastes and desires.

PREHEAT barbecue on high, then lower heat. Cook potatoes first. Corn can be put on with kabobs.

BARBECUE kabobs approximately 20 minutes or until meat is done. Make sure pork is thoroughly cooked.

DIG in and enjoy this feast with your family or friends!

That’s it! Easy-peasy, right? Now what will you do with all that time on your hands while the pork tenderloin is marinating in the fridge? How about relaxing in the sun, and indulging in one of my books from The Last Timekeepers series? Wink. Wishing you a safe and happy summer! Cheers!

LIFE is too Short not to ENJOY the SWEET THINGS…

In my book, Legend of the Timekeepers—the prequel to The Last Timekeepers series—my 14-year-old protagonist Lilith is faced with the reality that Atlantis is on the brink of being destroyed, and her family must evacuate their home immediately.

While many of us look back on our lives and think—where the heck did the time go?—it doesn’t take a catastrophe like Lilith and her father had to endure to make us realize that life is indeed short, and we’d better be grateful for what we have in the present. During the month of March, the sap begins to run up here in the northern hemisphere, and I can't think of a better way to ring in Spring than with a mouth-watering treat from nature. The following recipe will make you appreciate the sweet things in your life, and is great to prepare on those cherished afternoons of baking with a loved one.

Maple Madness Butter Tarts

Tart Shells

2 cups (500 mL) all-purpose flour
1 tsp. (5 mL) salt
¾ cup (175 mL) all-vegetable shortening, well chilled (we use CRISCO® Golden All-Vegetable Shortening)
4-8 tbsp. (60-120 mL) ice cold water

BLEND flour and salt in medium mixing bowl. Cut ½-inch (1.5 cm) cubes of chilled shortening into flour mixture using a pastry blender or two knives until mixture resembles coarse crumbs with pea-sized pieces remaining.

SPRINKLE 4 tbsp. (60 mL) of the ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top; press chunks down to bottom of bowl with fork. Add more water by the tablespoon, mixing until dough holds together.

DIVIDE dough into two balls. Flatten balls into ½-inch (1.5 cm) thick disks, wrap in plastic wrap and chill for 30 minutes or up to 2 days.

PLACE ball of dough on lightly floured work surface. With floured rolling pin, roll out thinly from center outward. Cut out 6 rounds with 4” (10 cm) cutter. Repeat with second ball of dough. Fit rounds into 12 medium-sized muffin cups.

Filling

½ cup (125 mL) packed brown sugar
¼ cup (60 mL) pure maple syrup
¼ cup (60 mL) corn syrup
¼ cup (60 mL) all-vegetable shortening
1 egg, slightly beaten
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) salt
¾ cup of raisin or pecans (if desired)

PREHEAT oven to 425°F (220°C)

COMBINE all filling ingredients except raisins (or pecans); mix well.

EVENLY divide raisins (or pecans) into pastry shells.

FILL cups ⅔ full with syrup mixture.

BAKE on bottom shelf for 12 to 15 minutes or just until set. DO NOT OVERBAKE. Cool completely before removing from the pan.

MAKES 12 Maple Madness butter tarts.

Now, while you’re waiting for your butter tarts to cool, why not partake in an afternoon of cozying up on the couch with a good book? Ready for a trip to Atlantis?

There is no moving forward without first going back. Lilith was a young girl with dreams and a family before the final destruction of Atlantis shattered those dreams and tore her family apart. Now refugees, Lilith and her father make their home in the Black Land. This strange, new country has no place in Lilith’s heart until a beloved high priestess introduces Lilith to her life purpose—to be a Timekeeper and keep time safe.

Summoned through the seventh arch of Atlantis by the Children of the Law of One, Lilith and her newfound friends are sent into Atlantis’s past, and given a task that will ultimately test their courage and try their faith in each other. Can the Timekeepers stop the dark magus Belial before he changes the seers’ prophecy? If they fail, then their future and the earth’s fate will be altered forever.

To read an excerpt from Legend of the Timekeepers or purchase a copy, please click a vendor's name Mirror World Publishing - Amazon US - Amazon CA

If you haven’t already read Sharon Ledwith's novel, The Last Timekeepers and the Arch of Atlantis, here’s the blurb…

When 13-year-old Amanda Sault and her annoying classmates are caught in a food fight at school, they're given a choice: suspension or yard duty. The decision is a no-brainer. Their two-week crash course in landscaping leads to the discovery of a weathered stone arch in the overgrown back yard. The arch isn't a forgotten lawn ornament but an ancient time portal from the lost continent of Atlantis. 

Chosen by an Atlantean Magus to be Timekeepers--legendary time travelers sworn to keep history safe from the evil Belial--Amanda and her classmates are sent on an adventure of a lifetime. Can they find the young Robin Hood and his merry band of teens? If they don't, then history itself may be turned upside down.

To read more of the Arch of Atlantis or purchase a copy, please click a vendor's name Mirror World Publishing - Amazon US - Amazon CA

BONUS: Download the free PDF short story The Terrible, Mighty Crystal HERE.

Family Day Feast: Savory Sausage Soup…

Families. They challenge us. They shape us. They define us. Here in Ontario, Canada, we’re celebrating Family Day today. Although not a statutory holiday, Family Day was originally created to give people a day off to spend with their families because of the long period of time between New Year’s Day and Good Friday. Common Family Day activities include skating, playing hockey, snowboarding/skiing, snow shoeing, and going to various winter festivals. So I figured, after a day spent doing fun things with your family, there’s nothing better than coming home to a big crock pot of homemade savory sausage soup!

What you Need:

1½ pounds sweet Italian sausage

2 cloves garlic, minced

2 small onions, chopped

2 (16 ounce) cans whole peeled tomatoes

1¼ cups dry red wine

5 cups beef broth

½ teaspoon dried basil

½ teaspoon dried oregano

2 zucchini, sliced

1 green bell pepper, chopped

3 tablespoons chopped fresh parsley

1 (16 ounce) package spinach fettuccine pasta (or plain, whatever your heart desires)

Salt and pepper to taste

What you Do:

IN a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons. If desired, instead of ground sausage, cut sausages in thin slices.

COOK garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.

COVER, and cook on LOW for 4 to 6 hours.

BRING pot of lightly salted water to a boil. Break pasta into smaller pieces, then cook in boiling water until al dente, about 7 minutes. Drain water, and add pasta to slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

SERVE topped with grated parmesan.

This is a fantastic soup to serve to your crew, and freezes well. Salad, hard rolls, and wine (red or white) complete this meal! You can make it 24 hours ahead of time without the noodles and wait to add noodles until soup is reheated for serving. Whatever you decide to do this Family Day (or any other holiday), enjoy your time with your loved ones, and cherish the memories you create! Cheers and thank you for reading my blog!

A Meal Fit for a High Priestess...

In my book, Legend of the Timekeepers—the prequel to The Last Timekeepers series—Istulo, a high priestess from the Black Land is a whiz when it comes to concocting potions and elixirs. But I bet she’d trade an arcane secret or two just for a taste of this mouth-watering ham and potato brew. Easy to prepare with a prep time of 20 minutes and cook time of 25 minutes, this heavenly soup will get a thumbs-up from even the fussiest high priest or priestess in your brood.

Thumbs-Up Ham and Potato Soup

3½ cups peeled and diced potatoes
⅓ cup diced celery
⅓ cup finely chopped onion
¾ cup diced cooked ham
3¼ cups water 2 tbsp. chicken bouillon granules
½ tsp. salt, or to taste
1 tsp. ground white or black pepper, or to taste
5 tbsp. butter
5 tbsp. all-purpose flour
2 cups milk

COMBINE potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil. Lower temp to medium heat. Cook until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt, and pepper. 

MELT butter over medium-low heat in a separate saucepan. Whisk in flour and cook, stirring constantly until thick, about 1 minute.

STIR in milk lowly as not to allow lumps to form until all. Continue stirring over medium-low heat until thick, 4-5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through.

SERVE immediately.

Now, while you’re waiting for the potato and ham soup to digest why not put your feet up and relax with a good book? Ready for a trip to Atlantis?

Blast from the Past: Grandma's French Soup...

In my middle grade/young adult time travel books I try to write in a scene where my characters sit down for a meal or share some food together. In The Last Timekeepers and the Arch of Atlantis, I’ve got a scene where Melody Spencer is dishing out rabbit stew in bread bowls for the kids. In Legend of the Timekeepers, two of the characters—She-Aba and Tau—are introduced to a ‘long yellow fruit’, a.k.a. bananas. Why do I do this? Simply put, so readers can relate to my characters. We all need to eat, and coming together to eat gives my characters a place to talk over their dilemmas, make plans, reassess the situation, and recharge their batteries.

So when I finally got my hands on my grandmother’s coveted French Soup recipe, I thought it fitting to share this fabulous meal. It’s so easy to put together and a bonus for those cool days or evenings. Many a tale has been told digesting this soup around the table, and my hope is that this meal will spark new conversations between you and your loved ones.

Vive la French Soup!

1 lb lean ground beef
2 small cans or 1 large can of tomato soup
1-14 oz can of green wax beans (do not drain)
1-14 oz can of yellow wax beans (do not drain)
1-14 oz can of peas (do not drain)
1 can sliced mushrooms (if desired, drained)
4 medium-large potatoes (cubed)
½ teaspoon of salt
Dash of pepper
Worcestershire sauce or Tabasco sauce to taste
Garlic powder to taste (if desired)
Crock pot

FRY the lean ground beef and drain.

ADD the canned vegetables, potatoes, tomato soup, drained ground beef, and seasonings into the crock pot.

COVER and cook on slow for approximately 8 hours.

SERVE with biscuits or rolls.

NOTE: Please feel free to experiment with this recipe. My mom adds one small can of tomato sauce to add flavor to the soup. The above recipe will serve a family of eight. Voila. Dinner is done. Now what will you do with all that time on your hands while the soup is cooking in the crock pot? How about indulging in one of my books from The Last Timekeepers series?

S'Mores Please! Maple-Planked Stuffed S’Mores…Mmmm

Sticky, gooey, melt-in-your-mouth heaven. I’m talking about S’Mores – one of the mainstays of camping and a first choice with kids around the campfire. Here’s an easy-peasy treat that takes five minutes to prep, fifteen minutes to make, and serves eight. And guess what? No campfire is required. You can create this treat in the comfort of your own back yard with your barbecue.

What You Need:
8 jumbo marshmallows
16 milk chocolate squares
3 tbsp butter, melted and cooled
½ cup of crumbled honey graham wafers (about 3) spread on a plate, plus 16 whole wafers for serving
Maple grilling plank, soaked in water for 2 hours

What You Do: Preheat barbecue to medium.

MAKE a slit in the middle of each marshmallow end. Stuff each marshmallow with 2 squares of chocolate (one in each end), hiding chocolate inside. Lightly brush stuffed marshmallows with butter and roll in graham crumb to coat evenly.

GRILL soaked plank for 2 to 3 minutes on each side (to help intensify smoky flavor and prevent warping). Once plank begins to smoke and crackle, place prepared marshmallows on top and close barbecue lid. Bake for 3 minutes or until marshmallows are lightly toasted and slightly gooey. 

REMOVE plank from barbecue and set on metal pan. Serve marshmallows directly on plank with whole wafers for scooping and sandwiching.

ADDED BONUS – if you feel adventurous you can spread smooth peanut butter over the milk chocolate squares before stuffing it into the marshmallow. Trust me—it will make a peanut butter cup blush. Oh, and make sure you have plenty of napkins or wipes on hand. Enjoy!

While you're waiting for your S'Mores to cook, why not think about taking a trip to Atlantis this August via the prequel to The Last Timekeepers series...

There is no moving forward without first going back.

Lilith was a young girl with dreams and a family before the final destruction of Atlantis shattered those dreams and tore her family apart. Now refugees, Lilith and her father make their home in the Black Land. This strange, new country has no place in Lilith’s heart until a beloved high priestess introduces Lilith to her life purpose—to be a Timekeeper and keep time safe.

Summoned through the seventh arch of Atlantis by the Children of the Law of One, Lilith and her newfound friends are sent into Atlantis’s past, and given a task that will ultimately test their courage and try their faith in each other. Can the Timekeepers stop the dark magus Belial before he changes the seers’ prophecy? If they fail, then their future and the earth’s fate will be altered forever.

To read an excerpt from Legend of the Timekeepers please click HERE.

A Legendary Campfire Recipe...

In my upcoming release, Legend of the Timekeepers—the prequel to The Last Timekeepers series—my adolescent characters Lilith, her BFF She-Aba, and an annoying goat-herder named Tau are transported from the ‘Black Land’ through the seventh Arch of Atlantis, and travel back in time to Atlantis one hundred years before the continent’s final destruction. There, Tau finds that he has an insatiable taste for a strange, long yellow fruit he’s never seen before. Fortunately for us, this long yellow fruit—a.k.a. bananas—are readily available at our local markets, and used in some wicked-awesome recipes. The following recipe is great for families to bond over at campsites or even in their own backyards:

Campfire Peanut Butter-Banana Boat S’Mores

4 bananas, unpeeled
¼ cup smooth peanut butter
4 graham wafers, coarsely chopped
½ cup semi-sweet chocolate chips
½ cup miniature marshmallows

HEAT barbeque to medium-high heat. If doing on campfire, make sure you have a grill over the pit and the fire has died down to coals.

MAKE deep lengthwise cuts along inside curve of each banana. Be careful not to cut through to opposite side. Place bananas on centers of 4 large heavy duty foil sheets.

OPEN bananas gently and spread evenly with peanut butter. Top with chopped wafers, chocolate chips, and marshmallows. Fold foil to make 4 packets.

GRILL, filled-sides up, 8-10 minutes or until heated through. Cut slits in foil to release steam before opening packets.

TOO RAINY FOR THE BBQ? No problemo. Make it in the oven. Fill bananas and wrap in foil as directed. Bank in 350°F oven 15 to 20 minutes or until heated through.

This is a definite family pleaser where the melty marshmallow classic meets the banana split in this ooey-gooey dessert that cooks in the peel. Too bad Tau couldn’t sample this yummy dish. But allow me to offer you a sample of what to expect in my newest time travel romp Legend of the Timekeepers set to be re-released this August 1st through Mirror World Publishing.

There is no moving forward without first going back.

Lilith was a young girl with dreams and a family before the final destruction of Atlantis shattered those dreams and tore her family apart. Now refugees, Lilith and her father make their home in the Black Land. This strange, new country has no place in Lilith’s heart until a beloved high priestess introduces Lilith to her life purpose—to be a Timekeeper and keep time safe.

Summoned through the seventh arch of Atlantis by the Children of the Law of One, Lilith and her new-found friends are sent into Atlantis’s past, and given a task that will ultimately test their courage and try their faith in each other. Can the Timekeepers stop the dark magus Belial before he changes the seers’ prophecy? If they fail, then their future and the earth’s fate will be altered forever.

If you haven’t already checked out my young adult time travel read, The Last Timekeepers and the Arch of Atlantis, here’s the blurb…

When 13-year-old Amanda Sault and her annoying classmates are caught in a food fight at school, they're given a choice: suspension or yard duty. The decision is a no-brainer. Their two-week crash course in landscaping leads to the discovery of a weathered stone arch in the overgrown back yard. The arch isn't a forgotten lawn ornament but an ancient time portal from the lost continent of Atlantis. 

Chosen by an Atlantean Magus to be Timekeepers--legendary time travelers sworn to keep history safe from the evil Belial--Amanda and her classmates are sent on an adventure of a lifetime. Can they find the young Robin Hood and his merry band of teens? If they don't, then history itself may be turned upside down.

Candy Cane Cookies compliments of Romance Author Sara Daniel...

My favorite holiday recipe is for Candy Cane Cookies. I love these festive cookies for their hint of almond flavor and the crushed candy canes on the top. I only make them once a year, and I double the recipe below.

 I will warn you to make sure that you only use peppermint candy canes (or peppermint candies). A couple years ago, I went around our family Christmas tree, plucking off all the red and white candy canes. I crushed them into the topping, which I then sprinkled onto the cookies. Well, you can imagine my dismay when I took a bite and discovered mixed in with the refreshing mint flavor was also the not-so-refreshing taste of watermelon candy. Yes, unbeknownst to me, one (or more) of the candy canes I crushed was watermelon flavored, not mint, and I can NOT in good conscience recommend it to anyone! This year I used round peppermint candies to ensure there was no mix-up!

Candy Cane Cookies

½ cup butter, softened
½ cup shortening
1 cup powdered sugar
1 egg
1½ tsp. almond extract
1 tsp. vanilla
½ cups flour
1 tsp. salt ½ - 1 tsp. red food coloring
1 cup crushed candy canes or peppermint candy

Preheat oven to 375° F.

Combine butter, shortening, and powdered sugar. Mix in egg, almond extract, and vanilla. Continue mixing as you add in flour and salt.

Divide dough in half. Place in separate bowls. Blend food coloring into one bowl of dough.

Shape one tablespoon of dough from each color into a rope. Place ropes side by side on a cookie sheet. Press together lightly and twist. Curve down the top third to form a candy cane.

Bake for 8-10 minutes.

Remove from oven and immediately sprinkle cookies with crushed peppermint candy.

Wait until cookies are cool to prevent breakage when removing them from the pan.

Enjoy the tastes and smells of the season. Happy holidays! ~Sara

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Fire-up your Summer with Mouth-watering Maple-Planked Stuffed S’Mores...

Sticky, gooey, melt-in-your-mouth heaven. I’m talking about S’Mores – one of the mainstays of camping and a first choice with kids around the campfire. Here’s an easy-peasy treat that takes five minutes to prep, fifteen minutes to make, and serves eight. And guess what? No campfire is required. You can create this treat in the comfort of your own back yard with your barbecue.

What You Need:
8 jumbo marshmallows
16 milk chocolate squares
3 tbsp butter, melted and cooled
½ cup of crumbled honey graham wafers (about 3) spread on a plate, plus 16 whole wafers for serving
Maple grilling plank, soaked in water for 2 hours

What You Do:
Preheat barbecue to medium.

Make a slit in the middle of each marshmallow end. Stuff each marshmallow with 2 squares of chocolate (one in each end), hiding chocolate inside. Lightly brush stuffed marshmallows with butter and roll in graham crumb to coat evenly.

Grill soaked plank for 2 to 3 minutes on each side (to help intensify smoky flavor and prevent warping). Once plank begins to smoke and crackle, place prepared marshmallows on top and close barbecue lid. Bake for 3 minutes or until marshmallows are lightly toasted and slightly gooey.

Remove plank from barbecue and set on metal pan. Serve marshmallows directly on plank with whole wafers for scooping and sandwiching.

ADDED BONUS – if you feel adventurous you can spread smooth peanut butter over the milk chocolate squares before stuffing it into the marshmallow. Trust me—it will make a peanut butter cup blush. Oh, and make sure you have plenty of napkins or wipes on hand. Enjoy!