Author Trish Perry & Her Sister's Mud Pie

My guest author and cook today is Trish Perry who writes for Harvest House Publishers. She had a pie recipe I can't wait to try. My dh will LUV it! Here's Trish:

"Whenever I make this recipe I think about my amazing sister, Noreen, who is no longer with me. She passed away at the age of 36. She was smart, funny, artistically gifted, and had the personality of a cheerleader, despite many physical struggles from the day she was born until the day she joined the Lord. Noreen pressed on in life, determined to live as “normally” as she could. She went to college and supported herself until her health necessitated her moving back home with my parents. Noreen loved people, animals, laughter, and God. She also loved making excellent pies, and this was one of her most popular.

MUD PIE

Preheat oven to 375 degrees.

8 ounce package chocolate wafers

1/2 cup butter and 3 tablespoons butter

1-1/2 pints coffee ice cream, softened

1/3 cup cocoa

1/3 cup sugar

1-1/3 cups heavy whipping cream

1 teaspoon vanilla extract

2 squares semisweet chocolate (shaved for garnish)

Crush chocolate wafers into fine crumbs. Melt butter and mix in pie plate with crumbs. Press up sides and bottom of pan. Bake at 375 degrees for 10 minutes.

Cool completely.

Carefully spread softened ice cream into crust. Freeze until firm (about 2 hours).

In saucepan over medium heat, cook cocoa, sugar, 1/3 cup cream and 3 tablespoons butter until mix is smooth and boils. Remove from heat and stir in vanilla. Cool slightly, and then pour over ice cream.

Freeze until firm (overnight is best).

To serve: whip remaining cream to dollop on pie. Sprinkle chocolate shavings on top of cream.

A note of caution: my other sister, Donna, served this pie for guests once, and when she went to make the first cut, the entire frozen pie shot out of the pan and skittered across the hardwood floor, stopping at the feet of her guests. She was happy she had made two. You might want to do the same. You can always eat the leftovers!--Trish"

Trish, Personally we go by the 5 second rule in our house, so we would definitely eaten the pie AFTER the company left.

If you want to know more about Trish and her FUN books, drop by her website.


Thanks, Trish.--Lyn

PS: Here are Trish's books. If you'd like an autographed copy, go to her web page

Author Stacey Deanne Talks Trash about Internet

Online Badmouthing Can Cause A Writer Their Career. Don’t Do It!
Author: Stacy-Deanne

The Internet is a wonderful thing for writers. It gives us information and makes research available to us within minutes. It is also a portal to misconceptions, lies and viciousness when used the wrong way. These days more writers, especially aspiring ones are running to the Internet with their disgruntled feelings and broken hearts. It seems very harmless to talk about your latest experience with a literary agent on Twitter or to blog about your somewhat negative brush with a publisher at this year’s BEA, but it’s not harmless at all. Badmouthing people on the Internet is not as "safe" as you think. Even if you’re posting anonymously. There are many reasons and examples why not to do it.

I don’t know why people think that talking about someone on the net is safe. Why do you think that the target of your venom won’t find out? If you do then you’re living in a fantasy world. Out of all the people who are badmouthed in the industry, agents are the number one targets. Some writers despise agents to the point of tearing down their characters and devoting entire blog posts on how they feel about an agent. Be warned, the agent will find out one way or another. People think agents do not search the net. They do. They are busy people but they search the net from time to time and mostly, they Google themselves just to see where their name leads them. If you speak about them on any portion of the net, Google Alerts lets them know immediately. Do not do it.

How do I know? Well, I have Google Alerts myself and I love it. Any time someone writes my name down or one of the names of my books on the net, I get an email informing me. I started Google Alerts after I found out I’d been the target of a two-faced book reviewer. I googled myself one night and came upon a book review blog where people were discussing recent books. One person left a not-so-flattering review of my recent novel. That didn’t bother me. I am an author. I expect to get all kinds of reviews. What bothered me was the person who wrote it. This had been the same person who praised my book on other sites, saying it was one of the best of the year. Yet on this site I lucked up on, she’d said it was the worst she’d read of the year. Hmm, I didn’t understand it. It hurt a little because if you claim to like a book, why turn around and say you didn’t? I realize some reviewers have motives. Some reviewers do not review books just for the fun of it or to educate the public. Some actually review to tear down books. It’s not something I understand and these fake reviewers give real book reviewers a bad name.

So what did I do about it? I did the professional thing and left it alone. I didn’t email the woman and I didn’t confront her. It confused the heck out of me and I discussed it with some of my friends who shook their heads too. But as far as contacting the lady, I left it alone. I am smart enough to know that contacting a reviewer is only asking for trouble. If she could badmouth my book like she did then she could easily do more damage if I’d contacted her. My point is that you should keep your negative comments to yourself. As you can see, when you talk about someone, they will find out. Agents and publishers have many friends in the industry. These friends might read something you’ve written and report it. The agent’s loved ones could find your rant and do the same thing. It is much more serious than people believe.

Authors have lost book contracts because of their behavior about their publishers and agents. Some go beyond blogging and choose to badmouth their agents/publisher at conferences and festivals to other professionals. And guess how the info gets back to the person? Through the same professionals you sprouted off to. Twitter is the most damaging thing that can happen to an author or aspiring writer if they use it negatively. Authors are using Twitter to bully book reviewers and to "warn" writers about various agents they’ve worked with or were rejected by. Authors form online cliques and use these groups as a way to harass anyone who has said anything bad about their books. They go as far as putting people’s personal information online or anything else to embarrass or threaten the target’s wellbeing. I don’t care if you’re published or not, this behavior is never acceptable. If you have problems with an agent or publisher, be professional and take it up with them in private. If you have a problem with a book reviewer, you can email them but I wouldn’t. Book reviewers have a right to their opinions. Even unfair reviews have a right to be read. An author’s unreasonable and childish antics would hurt their career and sales more than any bad book review. Remember that everything you do on the net is visible. The writing world is too big of a place to take the chance.

Resist the urge to badmouth. Most times, if you feel the need to badmouth than the issue is not that serious. Every agent isn’t going to want to represent you. Every publisher isn’t going to be the greatest one you’ve worked with. Every author isn’t going to be your friend. Every book reviewer isn’t going to give you a glowing review or be fair about it. But just like you have the choice on how you want to use the net for your career, others do too. This is a big world and the Internet has made it even more gigantic. There are no such things as secrets online. If you don’t know this, it could cost you the chance of a lifetime.

Article Source: http://www.articlesbase.com/writing-articles/online-badmouthing-can-cause-a-writer-their-career-dont-do-it-1012088.html

About the Author:

Stacy-Deanne is a best selling author and novelist. She's been in the writing industry for twelve years. She is a novelist with Simon and Schuster. Stacy was featured in 2006's "Literary Divas: The Top 100+ Most Admired African-American Women in Writing". She was born, raised and resides in Houston, Texas. You can visit her sites to learn more about her and her books.

http://www.stacy-deanne.net
http://www.myspace.com/stacydeanne

Lyn Cote's Tart 'n' Cheesy Green Beans

Here is a recipe I made up years ago when I was harvesting a rich crop of green beans.

Ingredients:
2 Tb margarine or butter
2 Tb flour
1 tsp salt
1 Tb onion flakes (or 1/2 chopped onions)
dash of pepper
1/2 c. plain, unflavored yogurt
2/3 c. cottage cheese
3 cups fresh green beans (or frozen), steamed tender and drained
1/2 to 3/4 c. shredded mild cheddar cheese
1/2 to 3/4 c. bread crumbs
2 slices of bacon

Make white sauce of butter, flour, salt and pepper. Then add onion, yogurt and cottage cheese. Mix well. Heat just to bubbling.
Mix in green beans and 1/2 bread crumbs.
Pour into greased casserole dish.
Top with the rest of bread crumbs, cheddar cheese and bacon strips.
Bake at 350 F. for 30 minutes. Serves 2-3 adults.

This is a mild recipe but choosing a different cheese, such as a jalapeno mix and adding such spices as garlic powder could change the flavor.

I suggest you try it and then experiment.
People rave when I serve this.

To quote Julia Child, "Bon Appetit!"

Author Irene Hannon & an English Recipe that can be patriotic!

It's my pleasure today to share a yummy recipe from another Love Inspired Author Irene Hannon, a bestselling, award-winning author, who writes romance and romantic suspense. Here's Irene:

"This is one of my favorite summertime recipes. It’s easy to make, cool and refreshing, and relatively healthy (for a dessert!). It was shared with me by a dear friend, and has become a staple at hot-weather family gatherings. If you want to go for a patriotic touch, substitute blueberries for the kiwi!

ENGLISH TRIFLE

1 angel food cake

1 (3 ½ -ounce) package vanilla instant pudding mix

2 cups skim milk

2 cups whipped topping

1 pound of strawberries, sliced

1 kiwi, halved longwise and sliced

Brush any extra-brown crust from cake. Tear cake into 1-inch pieces.

Prepare pudding using skim milk. Fold in whipped topping.

Place 1/3 cake in 3-quart glass bowl. Top with 1/3 pudding mixture and 1/3 strawberries. Repeat twice. Add kiwi to top layer. Refrigerate at least 4 hours before serving.
Yield: 8-10 servings--Irene"

That sounds excellent! Thanks, Irene.

If you want to learn more about Irene, drop by her website.

Upcoming Releases THE HERO NEXT DOOR—August 2009 (Book 2: Lighthouse Lane Series)

AN EYE FOR AN EYE—September 2009 (Book 2: Heroes of Quantico Series)

THE BEST GIFT/GIFT FROM THE HEART—September 2009 (2-in1 “Love Inspired Classics” reissue)

Irene also has a page on her website titled, "What's Cooking?" and features a delicious sounding chicken salad recipe.


I didn't realize that Irene and I both have a Love Inspired Classic out in September. Mine is FINALLY HOME/FINALLY FOUND. I find myself in good company!


Well, that gives you not one but two great summer recipes!
Happy summer cooking...and eating. GRIN

Author Renee Ryan & a Norwegian Recipe

Today, Author Renee Ryan shares a recipe she can't make but it's one of her husband's favorites--Oh, dear, sounds like me and making cakes not from a box. Here's Renee:

"One of my biggest pleasures writing a new book is the research phase. I’m sure that’s why I love writing historical romance. I learn so many new things. For example: In the process of researching my current release, HANNAH’S BEAU, I found out a lot about the American theater in the late 1800s. For my February 2010 release, HEARTLAND WEDDING, I made my heroine a Norwegian-immigrant-turned-cook at a boarding house in 1860 Kansas. That meant I had the pleasure of researching some of my favorite Norwegian dishes.


No, I’m not Norwegian. But my darling husband is, all the way down to his blond hair, blue eyes and Nordic good looks. Every time he mentions a new adventure that involves a cross-country trek I find myself thinking about his Viking ancestors. I must point out that my husband grew up in a good Christian home under the guidance of loving, godly parents who taught him good values and a strong work ethic. No pillaging and plundering allowed. Since I knew how much my husband enjoyed hearty dishes from the old country, I took it upon myself to make a few of the easier recipes in my own kitchen. An added benefit to this culinary undertaking was a newfound appreciation for my mother-in-law, Dee.

Because of distance, Dee was unable to guide me personally through the cooking process. However, she was gracious enough to send her most treasured recipes to me. I was determined to do each and every one of them justice. Unfortunately, I managed to fail more often than not. I will never master Kumla, one of my husband’s favorites, and a very difficult dish to make. I bow to Dee’s expertise on that one.

Kumla is essentially a dumpling-type recipe that uses potatoes rather than flour. Warning: the Kumla making process is messy. The dumplings have been known to drop a large Norwegian male into a half-day slumber. It is an amazing dish.

Although I can’t make Kumla very well, I continue to attempt some of the easier Norwegian recipes. For more information about my upcoming releases, or for a Norwegian recipe or two, please contact me at my website.

BEST KUMLA RECIPE

4 to 6 lb. of picnic ham.
Cover with water about 1/2 the depth of ham.
Boil from 2 - 3 hrs., or until tender and done.
Cook the ham in a large kettle with a lid.
When the ham is done, take out of the broth to be served later with the potato dumplings.

How you make the Dumplings:
Start preparing the dumplings about an hour before the ham is done.
5 cups grated and peeled raw potatoes
About 6 cups unsifted flour
9 tsp. baking powder, should be level

Taste the broth to see if it is salty- if not salty add 1 tsp. or a little more salt.
Mix flour, baking powder and salt together. Add to the grated raw potatoes.
Stir together, should be like biscuit dough.
Take some of the dough, about the size of a tennis ball, roll in flour to absorb some of the
stickiness, shape into round dumplings with your hands- drop into boiling ham broth.

Boil very gently for 1 hour, turning dumplings for more even cooking.
Do not put too many in kettle, allow some room to raise.
Use the cover when boiling dumplings.
Serve with ham broth poured over the dumplings on plate along with the ham.
Use butter also or whatever you wish!"--Renee

Renee, it sounds delicious! But I don't know if I'd make it in summer. No doubt Norwegian summers are a bit cooler. --Lyn

Author Ruth Axtell Morren & Her Colombian Mother's Apple Pie

These days, as I weather the storms of having three teenagers, I think more and more of my mother when my older brother and I were teenagers. I find myself thinking, “Now, I understood what she must have gone through.”

My mother is Colombian and I grew up on all kinds of Spanish proverbs. Now, that I am around her age when we were teenagers, I also find myself repeating those sayings in so many situations. Here are a few, which lose something in the translation, but at least you'll get the gist:

* He was left without the goat or the rope
* There is no bad from which some good doesn't come forth
* Don't look for the three legs on the cat (meaning, don't look for trouble)
* For a good time, there's always a good fright (this one rhymes in Spanish)

Anyway, you get the idea.

My mother is not doing too well these days. She suffered a stroke a few years ago and slowly is declining. But she was a strong woman, who had to do a lot on her own in a strange country, to give us a good start in life. I know I'll have to say a temporary goodbye to her soon, but I know when we next see each other, it'll be better, when we're not weighed down by these mortal bodies.

My mother was a very good cook. She never read recipes much. Instead, she watched someone make a dish, and the next time, she was able to make it herself. This is the way she learned how to cook traditional New England dishes when she first came to the U.S.

She made the best apple pie—as well as pumpkin, blueberry and strawberry rhubarb. She didn't have as much opportunity to cook her own native dishes, but her most famous dish which we did enjoy often was Arroz con Pollo (chicken and rice), which was like paella but without the seafood.

Here's her apple pie recipe, which she learned from a little old lady in Maine:

Apple Pie

6-8 sour apples

½ to ¾ c. sugar

¼ teas. cinnamon

1/8 teas. salt

½ tbsp. butter

2 teas. lemon juice

2 tbsp. corn starch

Plain Pastry

1 ½ cups flour

½ c. lard or other shortening (incl. Butter)

½ teas. Salt

ice water (about 3/8 cup)

Add salt to flour and work in lard with fingertips or pastry knife until shortening is evenly mixed in bits the size of peas. Moisten with ice water. Chill.

Toss onto board or cloth dredged sparingly with flour, pat and roll out to about 1/8 inch thickness.

Line pie plate with pastry. Pare, core, and cut apples into slices. Sprinke lemon juice over them. Combine sugar, cinnamon, salt and corn starch. Sprinkle a tablespoon on bottom of pan. Line with apples, then sprinkle more of the sugar mixture over these. Continue layering apples and sugar mixture till pie plate is heaping. Dot with butter. Cover with pastry and crimp edges. Cut a whole in center top of pastry and/or make slashes around it with a knife.

Cover pie edges loosely with foil and place in preheated 425o oven for 10 min. Lower heat to 350o and bake 45 minutes more or until juices are bubbling and apples are tender if pricked with fork.

For more about Ruth's books:

www.RuthAxtellMorren.com
http://ruthaxtellmorren.blogspot.com

The Making of a Gentleman, Steeple Hill mass market.,Aug.'08
A Man Most Worthy, Love Inspired Historical, Oct.'08

Thanks, Ruth. But I'd like your mother's Arroz con Pollo recipe too! Anybody else?--Lyn

Reader Caroline G & Her Recipe for THE PERFECT PICNIC SANDWICH

Readers are starting to send me their summer recipes for our Yummy July! Here's one that I'm going to try soon. Here's Caroline:


"I was told this is called THE PERFECT PICNIC SANDWICH, and it is!
Easy to make the night before (better tasting).


Simply hollow out a loaf of your favorite bread — we used round crusty loaf — and fill it with a truly delicious filling.


The loaf can be transported to the picnic site in a cooler, then cut in wedges and served from a napkin lined basket.

We also tried it with roast pork and it was just as delicious but required a bit more mayo.

Servings:6-8
Ingredients:

1 load bread (crusty round works well, but a baguette does too)

1/2 cup (125 mL) mayonnaise or miracle whip (approx)

3 cups (750 mL) cubed cooked chicken

1 cup (250 mL) green grapes, halved

1/2 cup (125 mL) chopped celery

1/2 cup (125 mL) toasted sliced almonds

1/4 cup (50 mL) sliced green onions

Salt and pepper to taste

romaine_lettuce

1 sweet red pepper, slivered


Preparation:
Cut top off loaf. Hollow out bread, leaving 1/2-inch (1 cm) shell.
Mix together 1/3 cup (75 mL) of the mayonnaise, chicken, grapes, celery, almonds, onions, and salt and pepper to taste.

Brush the shell generously with remaining mayonnaise and line with lettuce.

Spoon about two-thirds of the chicken mixture into romaine-lined shell.

Layer slivered red pepper over salad; spoon remaining chicken mixture on top.

Replace bread top.
Wrap sandwich tightly in plastic and refrigerate until picnic time. Then eat!"

Thanks, Caroline. I luv it!--Lyn