Easy Strawberry Fudge

     Looking for an easy but delicious Valentine's Day treat that the kids will love?  Look no further!  This strawberry fudge has only 2 ingredients plus decorations and whips up in under 10 minutes.  It tastes great and it's easy to customize with different toppings.

     I made 2 batches of this fudge and the first one was gone before I got a picture. I topped the first one with chocolate jimmies and chocolate dipped mini marshmallows.  They were delicious!  The ones I got the picture of have Valentine's Day sprinkles on them and heart shaped marshmallows.  I served these to the kids at school and they were asking me for the recipe!  I printed it out and sent it home with them since it's such an easy one and they could make it at home with parental supervision.

Easy Strawberry Fudge (from Cookies and Cups)
1 (12 oz) can of whipped strawberry frosting
12 oz. white chocolate
Sprinkles for decoration

1.  Spray an 11 x 7 pan (or 9 x 9) with cooking spray.

2.  Heat the white chocolate in a double boiler, stirring frequently until it is melted.

3.  Remove the chocolate from the heat and stir in the strawberry frosting.

4.  Spread the fudge into the prepared pan and smooth it down.  Sprinkle with sprinkles and any additional decorations.

5.  Place in the refrigerator for at least 1 hour.

6.  Cut into squares and serve.

**Store in an airtight container in the refrigerator for up to 1 week.

This post linked to: 
Two Cup Tuesday, Back for Seconds, Wonderful Food Wednesdays, Whatcha Whipped Up, Cast Party Wednesday,

Double Pork Chili Colorado (Secret Recipe Club)

    Here it is the middle of February and it's been a cold one!  Last week we got a lot of snow and it was so cold I didn't want to eat anything that wasn't piping hot.  I needed to choose a recipe from my assignment for this month's Secret Recipe Club and I was hoping for something warm and comforting.

    The blog I was assigned to this month is On The Move-In the Galley which has a ton of wonderful recipes.  I really wanted to try the Wonton Lasagna Cupcakes, Butter Brushed Soft Pretzels, and the Pork Spring Rolls, but I stuck to what I originally wanted to make a found a delicious soup.

     I made the Triple Pork Chili Colorado except I turned it into Double Pork Chili.  It was perfect for the snowy night when we had it for dinner.  The beans, pork, and corn make it hearty enough to eat as a main course.  It was a little spicy, filled with delicious vegetables, and finished off with pork chops and chorizo sausage.

Double Pork Chili Colorado (adapted from On The Move-In the Galley)
1/2 lb. Mexican chorizo
2 boneless pork chops, chopped in small chunks
1 small onion, chopped
4 garlic cloves, minced
4 oz. can diced green chilies
1 t. oregano
1 T. cumin
1 T. chopped cilantro
1 T. chili powder
1/2 t. black pepper
1 (14.5 oz) can diced tomatoes
3 T. tomato paste
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can red beans, rinsed and drained
1 (15 oz) can Fiesta corn
2 c. beef stock
1 T. lime juice
1/2 c. cilantro, chopped
1 c. Jack cheese, shredded
1/2 c. sour cream

1.  In a heavy bottomed pot saute the chorizo and boneless pork chops for 5-6 minutes or until the are browned.

2.  Add the onion, garlic, green chilies, oregano, cumin, cilantro, chili powder, and black pepper.  Saute for 4-5 minutes or until the onions are soft.

3.  Stir in the tomatoes, tomato paste, beans, corn, and beef stock.  Bring to a boil then lower the heat and simmer for 1 hour.

4.  A few minutes before serving add in the lime juice.  Cook for 2-3 minutes.  

5.  Ladle the soup into bowls and top with cilantro, Jack cheese, and sour cream.    

     This post linked to: 
Tempt My Tummy Tuesday,  Trick or Treat Tuesdays, Tasty Tuesdays,

Red Velvet Cheesecake Brownies #SundaySupper

     Valentine's Day is less then a week away!  What will you be doing this year?  My husband and I usually end up going out to dinner and spending a quiet night a home.  It's a nice day to spend time together without all the interruptions of a normal day.  While we do order dessert out sometimes, more often then not I end up making us a dessert when we get back home.

     Not sure what you are doing yet?  Never fear, #SundaySupper is here!  This week our theme is Savory and Sweet treats for Valentine's Day.  I wanted to share a sweet and delicious dessert that is great to share with your loved ones on Valentine's Day.

     These Red Velvet Cheesecake Brownies are rich, sweet, and chocolatey.  Not to mention they are really pretty with red and white swirls.  For an extra special treat serve them with ice cream on the side.

Red Velvet Cheesecake Brownies (adapted from The Novice Chef)  
1 box red velvet cake mix (plus oil and eggs to make the cake)
2 T. milk
2 (8 oz) packages cream cheese, softened
3/4 c. sugar
2 large eggs
2 t. vanilla

1.  Preheat the oven to 350 degrees.  Grease a 13 x 18 jelly roll pan.  I didn't have one this large so I used a 15 x 10 pan and an 8 x 8 pan.

2.  In a large bowl prepare the red velvet cake mix according to the package directions.  Remove 3/4 cup of the batter and place it in a medium bowl.

3.  Pour the remaining batter into the prepared pans and use a spatula to smooth out the batter to the edges.

4.  In a large bowl combine the cream cheese and sugar.  Use a hand mixer and beat until fluffy.  Add in the eggs and vanilla, mixing until there are no more lumps.

5.  Pour the cream cheese mixture on top of the red velvet cake mix in the pans.  Smooth with a spatula to the edges.

6.  Add the milk to the reserved red velvet cake batter.  Mix well.

7.  Drop spoonfuls of the red velvet batter on top of the cheesecake batter.  Drag the tip of a knife through the mixture to make a swirled pattern on top of the cakes.

8.  Bake for 30 minutes, rotating the pans halfway through the cooking time.

9.  Remove the cakes from the oven and cool on a wire rack.  Cut the cakes using a heart shaped cookie cutter or cut in to squares.  I ended up cutting one pan into squares and the other in to hearts.

Check out what the rest of the #SundaySupper crew is serving up for Valentine’s Day.  And get ready…everything is so fabulous you’ll feel like you’ve been shot in the behind with cupid’s love arrow…

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

• Asparagus, Clam & Bay Shrimp Pasta from Galactopdx
• Bacon Double Cheese Burger Bites from In the Kitchen with KP
• Cheese Stuffed Cannelloni from Curious Cuisiniere
• Garlic Shrimp Bruschetta from MarocMama
• Green Olive, Goat Cheese & Basil Crostini from Hip Foodie Mom
• Indian Shrimp Pulao from Soni’s Food
• Individual Beef “Phyll-ingtons” from Cupcakes & Kale Chips
• Ranch, Bacon and Cheese Crisps from Daily Dish Recipes
• Red Velvet Pancakes with Cream Cheese Frosting from Peanut Butter and Peppers
• Rissóis de Camarão | Portuguese Shrimp Dumplings from Family Foodie
• Spicy Red Cabbage Quiche | Veggie Quiche Recipe from Masala Herb

#SundaySupper Valentine’s Day Sweet Eats:

• Banana Bourbon Blondies from The Messy Baker
• Banana Cream Napoleon from Food Lust People Love
• Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
• Brown Butter Rolo Toffee Chocolate Chip Cookies from Damn Delicious
• Chocolate Baumkuchen from Webicurean
• Chocolate Bread Pudding from La Cocina de Leslie
• Chocolate Chip Banana Cake with Banana Cream from The Lovely Pantry
• Chocolate Covered Bacon from I Run For Wine
• Chocolate Covered Stuffed Strawberries from Country Girl in the Village
• Chocolate Mousse from Mom, What’s For Dinner?
• Chocolate Roll filled with Nutella Cream from Basic N Delicious
• Chocolate Velvet Ice Cream with Cherry Sauce from Vintage Kitchen Notes
• Cinnamon Sugar Tortillas with Chocolate Sauce from The Roxx Box
• Coconut Sweetheart Cookies from Cindy’s Recipes and Writings
• Coeur a la Creme from That Skinny Chick Can Bake
• Cream Cheese Mints from Simply Gourmet
• Dark Chocolate Pomegranate Mousse with Coconut Cream from Sue’s Nutrition Buzz
• Dark Chocolate Raspberry Torte from Kelly Bakes
• #GlutenFree Chocolate Almond Cloudless Cake from Cooking Underwriter
• Heart Shaped White Chocolate Cakes with Raspberry Cream from Noshing with the Nolands
• Homemade Cherry Mash Candies from Juanita’s Cocina
• Maple-Date Bars from Diabetic Foodie
• Meyer Lemon Marmalade from Shockingly Delicious
• Mini Samoa Bundt Cakes from Ruffles & Truffles
• Molten Chocolate Lava Cake from Gotta Get Baked
• Peanut Butter and Jelly Cupcakes from The Meltaways
• Pistachio and Chocolate Souffle from Small Wallet Big Appetite
• Raspberry Custard Tart from Kudos Kitchen
• Raw Fudge Love from Mama’s Blissful Bites
• Red Velvet Cheesecake Brownies from Hezzi-D’s Books and Cooks
• Red Velvet French Macarons with White Chocolate Cream Cheese Filling from The Girl in the Little Red Kitchen
• Red Velvet Ice Cream Sandwiches from Cravings of a Lunatic
• Red Velvet Sandwich Cookies from Magnolia Days
• Red Velvet Sugar Cookie Bars from Chocolate Moosey
• Red Wine Cupcakes with Mascarpone Frosting from The Urban Mrs.
• Strawberry Shortcake! from The Foodie Army Wife
• Strawberry Valentine Cake Hearts from Ninja Baking
• Tres Leches Tea Cakes with Honey Riesling Soaked Fruit from Neighborfood
• Valentine’s Bakewell Tarts from Happy Baking Days
• Valentines Chocolate Apples from Big Bear’s Wife

#SundaySupper Valentine’s Day Drinks:

• Blood Orange Vodka Martinis from The Catholic Foodie
• Bloody Raspberry Cocktail from My Cute Bride
• Strawberry Gin Fizz from girlichef

#SundaySupper Valentine’s Day Tablescape:  A Romantic Table For Two Please from An Appealing Plan

This post linked to:
Mealtime Monday, Melt In Your Mouth Monday, Mop It Up Monday, Mangia Monday, Meatless Mondays,

Lean Cuisine Chef's Pick Culinary Collection

     I love to cook.  If I could I would make my lunch and dinner every day.  Unfortunately while I am able to make dinner for us every night I work 8 hours a day and it's just not possible to make lunch during my 30 minute lunch period.

     When I'm looking for something to eat for lunch I want it to be easy to prepare and healthy.  That means low in calories, low in fat, but great tasting as well.  I love Lean Cuisines for days when I need a healthy meal on the go.  I stock my freezer at work with several different entrees and my freezer at home with several more.  They are so convenient and I don't have to worry about fat or calories when I'm eating a Lean Cuisine.  A few of my favorites are the French Bread Pizza, Pot Stickers, and the Four Cheese Cannelloni.

      Recently they've come out with a new line of products.  The new Salad Additions are perfect for a healthy salad on the run.  I simply pack a box of the Salad Additions and a bowl full of lettuce and I have a healthy salad with chicken, dressing, and fixings!

     Another one of their new lines is the Chef's Pick entrees.  The Cuisine Culinary Roundtable -- Michelle Bernstein, Brad Farmerie, Paul Kahan, Anita Lo, Lior Lev Sercarz & Lucien Vendome -- are embracing the bolder colors and tastes of the season to create recipes with exciting flavors for Lean Cuisine's Culinary Collection.  There are so many delicious choices including Spinach Artichoke Ravioli, Chile Lime Chicken, Steak Tips Portobello, and Orange Chicken.  

     I had a hard time choosing just one but I finally decided on the Mushroom Mezzaluna Ravioli.  With just 290 calories, 9 grams of fat, and 3 grams of fiber it's a healthy meal that's ready in under 5 minutes.  The description on the box reads, "ravioli filled with portobello & button mushrooms, romano & ricotta cheeses in a creamy marsala wine sauce with spinach & red peppers".   I was pleasantly surprised to find that the description matched the taste!

     The ravioli was tender and stuffed with mushrooms and cheese.  They were very flavorful and I gobbled them up.  The sauce was rich and creamy and the entire meal was topped off with spinach and red peppers.  Not only did it taste good but it looked really appetizing as well.  I enjoyed this meal a lot and actually went back to the store the next day and bought 2 more of the ravioli for my lunches.

 I have partnered with Lean Cuisine through DailyBuzz Food to help promote their new line of Chef's Pick products. I have been compensated for my time commitment to work with this product. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you Lean Cuisine!

11 Freezer Meals Prepared in 1 Day!

     A few weekends ago I had absolutely no plans and didn't know what I wanted to do.  My husband headed off to an auction early Saturday morning and I didn't have aerobics.  While surfing on the Internet I came across something I had pinned on Pintrest about making freezer meals.  I searched the site and found several meals I wanted to make.  I then found another site with several different meals to make.  With nothing else to do I hopped in my car and drove to the nearest Sam's Club which is an hour away in Morgantown, WV.

      While at Sam's Club I bought all the meat I would need way cheaper then I would have gotten it at the market.  I also bought large bags of onions, peppers, carrots, and freezer bags.  After my trip to Sam's I headed over to Giant Eagle while I picked up the rest of the ingredients for my freezer meals.  The bill was just under $100 but for 11 freezer meals I thought that was a good price.

      When I got home I sorted my ingredients and put the meat in the refrigerator.  I chopped all of the vegetables and put them into freezer bags.  I then got a Sharpie marker and wrote the name of the recipe, the date, and any instructions needed on the freezer bags for the meals.  I got to work and in about 2 1/2 hours I had all 11 freezer meals ready to go!  I placed them on top of each other in the freezer where they froze flat which made stacking them easy.

       In addition to the freezer meals I had 1 pound of chicken, 1 pound of beef stew meat, carrots, onions, mushrooms, and some other veggies left over for other meals.  Not bad for a few hours work of work and $100!  I've since tried most of the recipes and they are all very tasty.  I like that some of the meals are prepared in the crock-pot and others can be made on the stove top.  The variety of soups, stews served over rice or noodles, and one dish meals is great as well.  I've included the recipes and a grocery list, including pantry staples, at the bottom of my post.

Teriyaki Chicken  (2 bags)  adapted from The Test Kitchen of Melissa Falls
4 c. baby carrots divided between 2 freezer bags
1 large red onion cut into chunks and divided between 2 freezer bags
1 (20 oz) can pineapple chunks, undrained, in each bag
2 garlic cloves, minced, in each bag
1 1/2 lb. boneless, skinless, chicken breast tenders divided between 2 freezer bags (about 5-6 in each)
1/2 c. teriyaki sauce in each bag
1 t. black pepper in each bag
1 t. ground ginger in each bag

1.   Place all ingredients in the two freezer bags.  Seal and freeze.
2.  Directions:  Add 1/4 c. teriyaki sauce and cook on low in a crock-pot for 8 hours.  Serve over rice.

Healthy BBQ Chicken (2 bags)  adapted from The Test Kitchen of Melissa Falls
2 green bell peppers, cut into thin slices, divided between 2 freezer bags
1 red bell pepper, cut into thin slices, divided between the 2 bags
1 zucchini, chopped, divided between the 2 bags
3 onion, chopped, divided between the 2 bags
4 garlic cloves, minced, divided between the 2 bags
1 1/2 lb. boneless, skinless, chicken breast tenders divided between 2 freezer bags (about 5-6 in each)
1 (15 oz) can tomato sauce in each bag
1 T. brown sugar in each bag
1 T. Worcestershire sauce in each bag
1 T. mustard in each bag
1 t. vinegar in each bag
1/2 t. salt in each bag
1 t. black pepper in each bag

1. Place all ingredients in the two freezer bags.  Seal and freeze.
2.  Directions:  Cook on low in a crock-pot for 8 hours.  Serve over rice or egg noodles.

Goulash/Beef Stew (2 bags)  adapted from The Test Kitchen of Melissa Falls
1 green bell pepper, chopped, divided between the 2 bags
1 onion, chopped, in each bag
1/2 c. carrots, chopped, in each bag
2 garlic cloves, chopped, in each bag
3 lb. beef stew meat, divided between 2 bags
1 (15 oz) can tomato sauce, divided between 2 bags
1 (6 oz) can tomato paste, divided between 2 bags
1 c. beef broth in each bag
2 t. paprika in each bag
1/2 t. black pepper, in each bag

1.  Place all ingredients in the two freezer bags.  Seal and freeze.
2.  Crock-Pot Directions:  Cook on low in a crock-pot for 8 hours.  Add 1/2 c. sour cream, stir, and heat for 10 additional minutes.  Serve over egg noodles.
3.  Stove Top Directions:  Bring to a boil in a large pot over medium high heat.  Reduce heat to low and simmer for 2 hours.  Add 1/2 c. sour cream, stir, and heat for an additional 10 minutes.  Serve over egg noodles.

Hawaiian Pork (2 bags)  adapted from Dreaming of Poultry
3 lb. boneless pork chops, cut into 1 inch pieces, divided between 2 bags
1/2 c. ketchup in each bag
1/2 c. orange juice in each bag
3 T. soy sauce in each bag
3 T. lemon juice in each bag
1 t. nutmeg in each bag
1/2 t. paprika in each bag
4 T. brown sugar in each bag
1 green bell pepper, chopped, divided between 2 bags
1 onion, chopped, divided between 2 bags
1 T. cornstarch in each bag
1/4 c. water in each bag

1.  Place all ingredients except the cornstarch and water in the two freezer bags.  Seal and freeze.
2.  Directions:  Cook on low in a crock-pot for 8 hours.  Pour 1 cup of the juices into a saucepan and bring to a boil.  Mix in the cornstarch and water.  Cook until thickened.  Pour over top of the pork.

Italian Sausage Soup with Tortellini (2 bags)  adapted from Dreaming of Poultry
1 lb. Italian sausage, divided into 2 bags
1 large onion, chopped, divided into 2 bags
2 garlic cloves, minced, divided into 2 bags
4 c. beef broth, divided into 2 bags
1 c. water, divided into 2 bag
1 (14.5 oz) can diced tomatoes, divided into 2 bags
1/2 c. carrots, chopped, in each bag
1 t. oregano in each bag
1 (15 oz) can tomato sauce divided into 2 bags
1 zucchini, chopped, divided into 2 bags
1 t. parsley in each bag
1 green bell pepper, chopped, divided into 2 bags
1 t. black pepper in each bag
2 (1 lb.) bags frozen tortellini
Parmesan cheese

1.  Brown the sausage in a large skillet.  Allow to cool and divide between the bags.  Place all remaining ingredients, except the tortellini and Parmesan cheese, in the bags.  Seal and freeze.
2.  Directions:  Bring the soup to a boil in a large pot over medium high heat.  Reduce heat to low and simmer for 30 minutes.  Add the tortellini and cook an additional 10 minutes.  Sprinkle with Parmesan cheese.

Chicken and Wild Rice Soup (1 bag)  adapted from Dreaming of Poultry
2 T. butter
1 onion, chopped
1 box long grain and wild rice
1 lb. chicken, cooked and shredded
4 c. chicken broth
2 garlic cloves, minced
4 oz. mushrooms, chopped
4 T. almond slices
1 c. carrots, chopped
1 c. half and half
3 T. flour

1.  Cook the rice according to the package directions.  Set aside.  In a small pan saute the onions in the butter until they are translucent.  Place all the ingredients except the half and half and flour in a freezer bag.  Seal and freeze.
2.  Directions:  Thaw soup and place in a large pot.  Bring to a boil then reduce heat.  Simmer for 20 minutes.  Stir in the flour and half and half.  Heat for an additional 5 minutes.

Grocery List:
5 lb. chicken breast tenders
3 lb. beef stew meat
1 lb. Italian sausage
3 lb. pork chops
7 c. baby carrots (2 bags)
1 red onion
4 oz. mushrooms
16 garlic cloves
5 green peppers
1 red pepper
2 zucchini
9 onions (I bought a 5 lb. bag)
6 c. beef broth
4 c. chicken broth
2 (20 oz.) cans diced pineapple
4 (15 oz) cans tomato sauce
1 (6 oz) can tomato paste
1 (14.5 oz) can diced tomatoes
4 T. sliced almonds
1/2 c. orange juice
1 c. teriyaki sauce
1 box long grain and wild rice
1 c. half and half
2 (1 lb) bags frozen tortellini

Pantry Staples:
Black Pepper                         Mustard
Salt                                        Ketchup
Parsley                                  Vinegar
Oregano                                Soy Sauce
Paprika                                 Worcestershire Sauce
Ground ginger                       Lemon Juice
Nutmeg                                 Parmesan Cheese
Brown Sugar                         Butter
Cornstarch                            Flour

This post linked to:
Foodie Friday, Foodtastic Friday, Foodie Friends Friday, Shine on Friday,

Lighter Baked Macaroni and Cheese

      So we've been on a healthy eating kick for about a month now and one thing I've learned is that I love carbs a little too much.  I wish I could give them up but there is just no way so I've settled for cutting back.  The problem is, I still like a side dish with carbs for my dinner and many of the ones I used to eat are filled with fat as well.  One thing I haven't made in a while is macaroni and cheese.

     Then I found a lighter version of macaroni and cheese.  I was worried there wouldn't be much flavor because the amount of cheese in this baked version is much less then any other macaroni and cheese I've made.  It turns out this was a great recipe!  A lot of the flavor comes from the garlic and chicken broth added to the macaroni and cheese.  The cream cheese gives it a smooth texture and the small amount of cheddar cheese is just enough to give it a big cheesy flavor.

     The addition of spinach not only adds a bit of nutrition but a pop of color as well.  This is one light dish that was much better then I expected and I can't wait to take it to our next family picnic.

Lighter Baked Macaroni and Cheese (adapted from Skinny Taste)
12 oz. macaroni noodles
2 T. butter
1/4 c. flour
1/4 c. onion, minced
2 garlic cloves, minced
1 c. 2% milk
1 c. fat free chicken broth
1 T. light sour cream
2 oz. cream cheese (I used 1/3 less fat)
4 oz. reduced fat shredded cheddar cheese
2 c. fresh spinach
1/2 t. salt
1 t. black pepper
3 T. grated Parmesan cheese
1/4 c. seasoned breadcrumbs

1.  Cook the pasta according the to package directions.  Drain and pour into a 13 x 9 baking dish sprayed with cooking spray.  Add in the spinach and stir to combine.  (The hot pasta will wilt the spinach.)

2.  Preheat the oven to 375 degrees.

3.  In a large saucepan melt the butter.  Add the flour and stir over low heat for 1 minute.  Add in the onion and garlic and cook for 2 minutes.

4.  Slowly whisk in the milk and chicken broth.  Increase heat to medium high and bring the mixture to a boil.  Stir while boiling for 1 minute.

5.  Remove from heat and stir in the sour cream, cream cheese, and cheddar cheese.  Continue stirring until the cheeses have melted and are well combined.  Stir in salt and pepper.

6.  Pour the cheese mixture over the pasta and spinach.  Stir to combine.  Top with Parmesan cheese and breadcrumbs.

7.  Bake for 20 minutes or until the breadcrumbs begin browning.

This post linked to:
Thursday Treasures, Tasty Thursday, Fantastic Thursdays, Full Plate Thursday,

The Adventures of Jewel Cardwell by Fumi Hancock

     Free-spirited and more than a little rebellious, seventeen-year-old Jewel Cardwell isn't too thrilled when she gains admission to Grayton Preparatory School, a prestigious, girls-only, top-notch private institution nestled in the South African farmlands of Limpopo. Unfortunately, it's a move that will change her life forever. 

     Almost from the moment she arrives, a string of misfortunes and strange occurrences begin trailing her. The comforts of home have been swept away, and she is plunged into a world where she has to fend for herself. But that pales in comparison to what happens on the nights when there's a full moon. Dark forces swirl during those nights and turn up in the form of hideous monsters and frightening demons. Though Jewel has always been drawn to the darker side of life, this is more than she bargained for. 

    She's also caught between two boys: Darwin Morton, a lad she's known growing up, and Eric Broder, a soccer team leader with a silver spoon in his mouth. Why her love life has to get interesting now is a question she can't answer! The key to it all may be in her grandmother's locket, which Jewel always wears. Will Jewel be able to solve the mystery before evil is unleashed against those she loves?

Jewel lives in Africa and enjoys hanging out with her friends.  Riots are going on all around her but she doesn't think about any of that and continues on in her own life.  Everything changes when Jewel's parents tell her she's going to a Prep school far away from her home.  Before she leaves her grandmother tells her the family secret, the one that tells her something evil is coming for her.

I found Jewel to be a strong character who had a lot of opinions but who could also be a total brat.  I also felt that she was angry for much of the book and we didn't really find out why.  There is a lot of action in the book and it is entertaining but I also found several inconsistencies throughout the book which was distracting for me.  

I give this book 3 out of 5 stars.

About the Author:

Ah, yes.... A Grateful Heart for all the awesome people that's crossed my path, an Author of Inspirational Books and Fantasy & Paranormal Romance Young Adult Novels... an avid Book Lover who resides in Spring Hill, Tennessee! ​

Oh, I said it- absolutely crazy about these authors: Stephenie Meyer, Amanda Hocking, Samantha Young...and a Self Proclaimed Writer of the Year (Ok, perhaps a stretch but I'm on my way!).

​ Alright so I'm not in my twenties... probably starting my writing career just a tad-bit late... but I'm determined to be a success story too! I heard 40's s the next twenties in this century... If they are right, then I just peaked! Hooray for me. My friends range from ages 14 - You know... let your imagination run wide.... Ha!

Some call me an Humanitarian and a Life Changer for Children in Africa (http://www.adassafoundation.org).... Host of "From Scratch TV," an Online Inspirational TV Programming (http://www.fromscratchtv.com), Mother of  2 Terrific Sons and Daughters,  and an Adventure Seeking Adult with an unquenchable love for Young Adult Novels.

​To find out more, please visit http://www.worldoffumihancock.com

The Adventures of Jewel Cardwell Tour Page:

http://www.pumpupyourbook.com/2012/10/10/pump-up-your-book-presents-the-adventures-of-jewel-cardwell-hydras-nest-virtual-book-publicity-tour/  

Guest Post by J.E. Dugas, author of Mechanation

Fiction, Fantasy and Realism in Writing

            Every good writer was a reader first. As one transitions from the front view of the page to working behind the scenes, any writer will quickly realize that one of the most time-consuming efforts of writing, whether it be fiction or non-fiction, is doing homework on the intended subject. Getting your point across is important too, but if your facts are just made up as you go along, well, there’s a place for that, and unfortunately, most of those places are filled by our politicians.

            For the bulk of this meandering post, I’m going to be referring primarily to fiction, and more specifically, Science and Speculative Fiction, just because that is my preferred form, and because that is primarily what fictional books were generally intended for: entertainment! (Ron Hubbard, you are dismissed.)

            From the writer’s chair, there will come the occasion where I get a great idea that is bordering on feasibility, but to keep it within the realm of logic, there needs to be some grounding facts to keep my intended audience from wandering off to the fantasy section; a place where ogres and trolls devour people who think logically and care none at all whether a clip or a magazine is the correct nomenclature (more on that later, but first, a gripe!)

                One of my chief complaints when it comes to defining work into one of the less broad fiction genres is giving that work a classification. (Using my own titles, I chunk them into Action/Adventure/Science Fiction/Speculative Fiction, and mostly in that order; this comes into play in just a moment). 

            On occasion, someone will ask “Why don’t you group this as Fantasy?”

            Without being overly rude, I try to quell my furrowing brow and reply, “Because this stuff is feasible! I might not be able to create it beyond an ingenious description in a novel, but somebody could make it real.”

            And that, folks, is where my definition of Science Fiction and Fantasy part ways—where the realism of logic is relevant and not. Why they are often grouped together is yet a question that stymies my writing soul.

            In my personal definition, well-crafted and believable Science Fiction (or any fiction for that matter) could actually happen, regardless of however far-fetched the initial thinking might be. Allow me to detail with some abbreviated current mediums that, with enough research and dozens of large burlap bags filled with cash, could be made real (or already exist, way, way off the map): the fantastic (and by the time you read this, sadly discontinued) television show Fringe, movies such as The Thirteenth Floor and Blade Runner, and any number of the personal favorite Metal Gear franchise of video games. Certainly I could go on all day, but these are foremost in my mind to help you understand where I’m going with this.

            Which is: They are all phenomenal examples where the base writing mixes liberal amounts of speculative fiction with well-researched fact, and as a nice by-product, the reader or audience can completely sink into the respective universe without dispelling any of their logic. (Something I also work diligently to achieve, ahem!)

            In short order, that is why I find the ‘Fantasy’ tag so abrasive. 

            Notwithstanding some of the more unusual of human specimens you might find trolling through your local Wal-Mart, your chances of coming across a giant, axe-wielding ogre, or a fire breathing dragon are remote enough to be called Nil. And I would think that the greater majority of the reading public would agree. 

            While I’m sure some of this thinking has already alienated the Fantasy fans among you out in the world, bear with me, as the rest of this logic-bound critique applies to you, too.

            As our current world stands today, we as both readers and writers must begrudgingly accept that there is a massive body of work already in existence that has formed ‘road blocks’ in people’s minds as to what has been defined as feasible and what is not. (This is the commonly known under the moniker of ‘opinions’.) I’ve quickly found that there’s not much to getting around what the potential reader has been exposed to prior to picking up any prospective book (mine included), but that isn’t to say, to borrow a phrase, that an old dog can’t learn new tricks.

            The beauty of this discouraging fact is that there also exists a wide net of wiggle room for interpretation. And that is where the crucial elements of research and realism fit into this debacle.

            If a far-fetched idea is to succeed, my view is to try not to reinvent the wheel right off the bat, but rather, add new features. Build upon what has already been submitted to the world at large and tweak to my heart’s content. Then, after successful tweaking, reveal the masterpiece gradually so a reader has something to build its credibility upon. This is how new ideas are realized and accepted into the saturated world of logic and reasoning, for those of us still bound to such thinking. (Guilty as charged!)

            Additionally, with the power of the Internet at our fingertips, we as readers and writers are both blessed by the accessibility of this wonderful tool for research and learning, but also cursed to finding out that our idea(s) have already been thought of and released into the wild. Chances are that this prospective moment of brilliance was also realized long before the Internet was even conceived, and quite possibly, by a fiction-centric person well before my father’s father was born. 

            While feeling defeated, that doesn’t mean I feel bound to the task of thinking up of a new, never-conceived-of idea every time I sit behind the keyboard, because try as I may, that’s really, really tough. Much like a patent, any idea can be reinvented and further polished. 

            This doesn’t, however, give me free reign to steal ideas, as that’s also my job as Chief Entertainer to offer something new that hasn’t been rehashed fifty times before; that’s Hollywood’s job, and frankly, they’re pretty damn good at it. 

            By now you’ve noticed that I’m getting a bit preachy for my own good, so I’m going to cap this off with a direct caveat for you on realism in fiction. There are people out in the world that will inevitably know any given subject on a professional basis, so I make it a point to be extra attentive to the thought that they will catch research mistakes.

            I’ll use myself as a reverse example. One of my biggest pet peeves in popular media is the misuse of ‘clip’ for ‘magazine’ (I told you it would come back!). A clip, no matter how well described, will not function in a modern firearm. I have no idea who started this, (non-researching Hollywood writer, perhaps?) but the proper term is Magazine. (Clips were used in older rifles, however. The M1 Garand has an en bloc clip, for instance.) While on that subject, the word ‘bullet’ does not refer to the entire assembly of a bullet, powder, primer and brass case. That is a cartridge. Better known in military-speak as a round. Also, dead bodies will not retain their lively color after lying, hanging, being drowned, being stuffed into ___, or any other ridiculous nonsense I’ve come across in popular fiction. Ever. That color is blood, which after the heart ceases to beat, will pool in the area most affected by gravity. What will remain is yellow skin which slowly turns grey as time and decay continues their unyielding march.         

            Don’t believe me? Research it! Though you could just believe me and your time before bed will thank me. I’m one of those fascist detail nuts who felt that, in my youth, learning through job experience would lead to a more credible story-telling prowess. The unhinging of this theory came after working as a psychiatric technician in a state-run mental facility, in what ultimately led to two chapters in a novel. Or the ten plus years in private security followed by a four year stint at a police department. 

            And now I write action-oriented, feasibly far-fetched Fiction. 

            As they say, live and learn…

ABOUT J.E. DUGAS:

J.E. Dugas is the author of the multi-period action/adventure/science fiction series Rose Petals and Gun Powder (Rose Petals and Gun Powder, including , RPGP: Shadows of Life, RPGP: Lost Cove, RPGP: Wanderlust, and RPGP: Paradoxical, a Double Feature), as well as the new title MechaNation, a NanoPunk Thriller. J.E. is currently at work on its sequel, MechaNation: Rebirth. Prior to writing full time, J.E. spent over a decade in the private security and law enforcement fields.
Visit him at http://www.crimsonworx.com/index.html.

ABOUT MECHANATION

Shortly after the conclusion of the War of 2018, the mechanical evolution of humankind made a dramatic leap forward.
With the Human Guerilla Faction no longer a threat, a biotech company, Lazarus Nanotech Corporation, went from competing to stay in the top ten, to top contender after introducing their revolutionary NanoInjections system.
NI’s were designed to wipe the slate of traditional internal surgery, and go far beyond it. NI’s—composed of targeted nanomachines—could be preprogrammed and injected into the client to vastly transform the client’s body in any chosen manner. Weight loss, facial reconstruction, breast and genital enhancement, intelligence boosters, social elitist; whatever the client desired.
Soon, NI’s became a major vanity movement, and Lazarus Nanotech became the most valuable company in the world.
This success, of course, spawned an entirely new criminal underworld: the Nano Black Market.

Pink Refrigerator Cookies

     Last year I made three different kinds of refrigerator cookies for Christmas.  They were fun to make and people commented how pretty they turned out.  Since they were such a hit I decided to make another version of them for Valentine's Day this year.

     The original recipe simply calls for a sugar cookie dough but the pink dough was screaming peppermint to me so I added in some additional flavoring.  The dough can be rolled in any type of sprinkles but I thought the chocolate sprinkles looked great with the pink and white cookies.  I took these to school for my students and they gobbled them up!

Pink Refrigerator Cookies (adapted from Prudent Baby)
2 c. King Arthur unbleached All-Purpose Flour
1/4 t. salt
1/2 t. baking powder
1 stick butter
1 c. sugar
1 egg, beaten
2 T. milk
1 t. vanilla
1/2 t. red food coloring
1/2 t. Bright White food coloring (optional)
1 t. peppermint extract
2 c. sprinkles

1.  In a medium bowl combine the flour, salt, and baking powder.

2.  In another medium bowl cream the butter and sugar together.  Add the egg, milk, and vanilla and mix well.

3.  Add the flour mixture into the butter mixture and mix until combined.

4.  Divide the dough in half .  Add the red food coloring and peppermint extract to one half of the dough and the bright white food coloring to the other.   Mix until just combined.

5.  Place the white dough between 2 pieces of waxed paper and roll into a rectangle.  Repeat with the red dough.  Place both doughs into the refrigerator for 1 hour.

6.  Remove the dough from the refrigerator.  Peel the paper off one side of the red dough.  Lightly flour your work surface and flip the red dough onto it.  Peel the paper from the other side.

7.  Lightly brush the red dough with water.  Peel the paper off one side of the white dough.  Place it down on top of the red dough.  Gently peel the paper from the other side of the white dough.  Go slowly so as not to break the dough into pieces.

8.  Using a sharp knife trim the edges of the rectangle so they are straight and even.

9.  Starting at one end, slowly roll the dough.  If you see any gaps int the finished roll gently press the dough together to close them.

10.  Empty the sprinkles into a pan.  Brush your dough roll with water and roll into the sprinkles, pushing them into the dough so they stick.

11.  Wrap the dough roll with plastic wrap and refrigerate for at least one or or overnight.

12.  Preheat the oven to 350 degrees.  Remove the dough from the refrigerator.  Evenly slice the dough into 1/4 inch rounds.

13.  Place the cookies on a cookie sheet and bake for 10-12 minutes.  Remove from the oven and allow to cool for 2 minutes then transfer to a wire rack.

This post linked to:
Two Cup Tuesdays, Tasty Tuesdays, Trick or Treat Tuesdays, Tempt My Tummy Tuesdays, Totally Tasty Tuesdays,Whatcha Whipped Up,

The Big Exit by David Carnoy

Carnoy follows his 2010 debut, Knife Music, with a thriller set in California’s Silicon Valley that has it all: a convoluted but convincing plot, a likable protagonist facing terrible odds, and a meaty supporting cast working for and against him.

While Richie Foreman served seven years in prison for vehicular manslaughter, the friend he claims was actually behind the wheel, Mark McGregor, not only achieved success as “a hotshot Internet entrepreneur” but also married Richie’s former fiancée, Beth Hill.

When Beth finds Mark’s bloody body on the floor of the garage of their pricey Menlo Park home, she and Richie become natural suspects in Mark’s murder. Evidence suggests that Richie was at least involved in the killing. While troubled lawyer Carolyn Dupuy represents Beth, and charismatic Marty Lowenstein (aka “the DNA Dude”) defends Richie, local legend Det. Sgt. Hank Madden seeks definitive proof of Richie’s guilt.

This exceptionally satisfying murder puzzle should whet readers’ appetites for more.

 
 Book Details

Genre: Legal Thriller
Published by: Overlook
Publication Date: October 2012
Number of Pages: 320
Purchase Links:  Amazon | Barnes & Noble | Goodreads

Seven years ago Richie Foreman was living the good life.  He had a high profile marketing career, was engaged to a beautiful woman, had an incredible best friend, and was an aspiring singer.  After a spur of the moment bachelor party his life changed forever.  He was charged with vehicular manslaughter but he swears his best friend Mark was driving.  The cops believe Mark's story that Richie was the driver and Richie goes to prison for seven years.

Fast forward to the present and Richie is looking for a job now that he is out of prison.  He begins a trial job working for a law firm that works to exonerate prisoners using DNA evidence.  Things begin to look up when his ex-best friend Mark winds up murdered and Richie is the main suspect.  Mark's wife, Beth, is also Richie's ex-fiancee and it looks like she is trying to set him up to take the fall for the murder.

The story brings together many of the same people that were involved with the vehicular manslaughter trial.  It's interesting to hear what they think of each other and how they interact in the present.   The book is told through multiple points of view which allows the reader to see inside each characters head.

I enjoyed the fast pace of the this and it kept me guessing until the end.  Each time I thought I found a clue as to who murdered Mark another piece of the puzzle dropped into place which led me to another character.

I give this book 4 out of 5 stars.

Tofu with Garlic and Broccoli: Meatless Monday

     After eating our favorite Chili Lime Tofu every other week for almost six months Frank and I decided we needed to switch up our Asian tofu night.  I would have liked to have made General Tso's tofu but I've yet to find a recipe as good as what we get at our local Chinese restaurant.

     When I'm eating Asian food I like to have broccoli with the entree so I went searching for a tofu and broccoli meal.  I should have guessed I'd find one at Mary Ellen's Cooking Creations.  She has a ton of great tofu recipes and this one was no exception.  The tofu is browned and then cooked with the other vegetables.  Then the sauce ingredients are poured over top and it all simmers for a few minutes.  It's slightly sweet but has a spicy aftertaste from the chili oil.  It's delicious and totally satisfied my tofu craving.  It took less then 30 minutes from start to finish on this dish so it's great for a weeknight dinner. 


Tofu with Garlic and Broccoli (adapted from Mary Ellen's Cooking Creations)
1 block extra firm tofu
1 t. sesame oil
3 garlic cloves, minced
1/2 small onion, minced
2 T. dry red wine
1 head broccoli, chopped into florets
1 c. vegetablestock
1/4 c. soy sauce
1 T. rice vinegar
1 t. brown sugar
1 T. Hoison sauce
1/4 t. chili oil
1 t. black pepper
1 T. cornstarch
3 green onions, chopped

1.  Press the tofu to get the excess water out of it.  Cut the tofu into 5 strips.  Cut each strip in half, then cut each half diagonally.  

2.  Spray a large skillet with cooking spray and place over medium high heat.  Add the tofu to the pan and cook for 6-8 minutes per side or until it is browned and crispy.  Remove the tofu from the pan and place on a plate.  Set aside.

3.  Add the sesame oil to the pan along with the garlic and onions.  Saute for 2 minutes.

4.  Add the wine and scrape up any brown bits from the bottom.  Saute for an additional 2 minutes.

5.  Toss the broccoli into the skillet and saute for 4 minutes.

6.  Add the vegetable stock, soy sauce, rice vinegar, brown sugar, Hoison sauce, and chili oil.  Bring to a simmer and cook for 5 minutes.

7.  Remove a few tablespoons of the sauce to a small bowl and mix with the cornstarch.  Pour the mixture into the pan and stir.

8.  Return the tofu to the pan along with half of the green onions.  Let simmer for 3-4 minutes, turning the tofu to coat it with the sauce.

9.  Serve over rice and sprinkle with remaining green onions.

This post linked to: 
Mealtime Monday,  Melt in Your Mouth Monday, Mop It Up Monday, Mangia Monday, Meatless Monday,

Roasted Red Pepper Hummus #SundaySupper

   Are you ready for some football?  Tonight's the Super Bowl!  While my favorite team, the Steelers, is not playing tonight, my husbands favorite team is so we'll be watching.  His number 1 team is the Baltimore Ravens.  So while it pains me to do so, for one night only I'll put on my purple and cheer his team on to a Super Bowl win.

    The best part of the Super Bowl for me is the food.  Good snacks and drinks really make the Super Bowl a winner.  This week #SundaySupper is sharing our favorite Super Bowl foods!

  One of my favorite healthy snacks is hummus.  It's a tasty way to eat vegetables, pita chips, and pretzels.  The only issue I have is the price.  It's getting expensive to buy several containers of hummus every week.  While I love making my brother's bacon cheddar hummus, it has too much fat in it to eat all the time. 

     I also have a recipe for hummus that doesn't use tahini that is good, but it's not something I could eat all the time.  I've tried several other hummus recipes but none of those were very good.  When I saw that red bell peppers were on sale at the market this week for $4.00 for a bag of 7 I decided it was time to try roasting my own red peppers and making roasted red pepper hummus.

     The recipe was incredibly simple.  The red peppers smelled amazing as they roasted in the oven.  I cooked them just until they were black on the edges. Roasted red peppers in a jar can be substituted instead of making your own but I think the flavors are better on ones that are roasted the day you make the hummus.  Then everything gets thrown into the food processor and is processed until smooth.  It's creamy and a bright red color.  There is a lot of flavor from the red peppers, garlic, tahini, and lemon.  This is the best hummus recipe I've made and it's one I'll be making frequently! 

Roasted Red Pepper Hummus (adapted from Taste of Home Magazine)
2 red bell peppers
2 T. olive oil, dived
3 T. lemon juice
2 sprigs of parsley, stems removed
3 garlic cloves, minced
1/2 t. salt
1/2 t. pepper
1/2 t. cumin
1/4 t. cayenne pepper
1 can (15 oz) garbanzo beans, rinsed and drained
2 T. tahini

1. Preheat the oven to 450 degrees.

2.  Cut each red pepper into 4 big pieces and place on a baking sheet.  Drizzle with half of the olive oil.  Bake for around 20 minutes or until the edges of the peppers begin to blacken.  Remove from the oven and cut into pieces.

3.  Combine the red pepper, lemon juice, remaining olive oil, parsley, garlic cloves, salt, pepper, cumin, and cayenne pepper in a food processor.  Cover and process until blended.

4.  Add in the garbanzo beans and tahini and process until smooth.

5.  Spoon into a bowl and refrigerate until ready to serve.  Will keep in the refrigerator for up to 4 days.

Please make sure you check out all of the other Super Bowl #SundaySupper participants to see what they’re bringing to the big game!
#SundaySupper Super Bowl Appetizers & Snacks:

• All American Ranch Cheese Ball from The Weekend Gourmet
• Bacon Double Cheese Burger Dip from In the Kitchen with KP
• Bacon Kettle Corn from The Girl in the Little Red Kitchen
• Baked Crab Cakes from The Meltaways
• Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
• Buffalo Chicken Pizza On A Stick from Neighborfood
• Buffalo Tofu Bites from Soni’s Food
• Cheeseburger Bites from Momma’s Meals
• Cheesy Jalapeno Popper Dip from Daily Dish Recipes
• Cranberry Glazed Meatballs from Curious Cuisiniere
• Easy White Queso with Chorizo from Supper for a Steal
• Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
• #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
• Gulf Coast Smoked Tuna Dip from 30A Eats
• Ham & Cheese Crescents from Masala Herb
• Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
• Little Filo Cheese Rolls from Food Lust People Love
• Mini Crab Bites from Webicurean
• Muffuletta Skewers from Magnolia Days
• Onion Cheddar Cheese Ciabatta from Family Foodie
• Peach Jalapeno Fritters from I Run for Wine
• Philly Cheesesteak Bites from Cindy’s Recipes and Writings
• Pizza Pretzel Rolls from Cravings of a Lunatic
• Pizza Wontons from Peanut Butter and Peppers
• Refried Black Beans with Pita Chips from Basic N Delicious
• Roasted Garlic-Bacon Dip from girlichef
• Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
• Stamp & Go! from The Lovely Pantry
• Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
• Tandoori Spiced Popcorn from MarocMama
• Wonton Cones Filled with Oriental Salad from Simply Gourmet

#SundaySupper Super Bowl Main Dishes:

• Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
• Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
• Chicken in Passion Fruit Crunch from The Urban Mrs.
• Green Chile Cheeseburgers from Juanita’s Cocina
• Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
• Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
• Meatball Sub Sliders from Country Girl in the Village
• Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
• Pigs in Sleeping Bags from Comfy Cuisine
• Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
• Vegan “Hamburger Helper” Soup from What Smells So Good?

#SundaySupper Super Bowl Desserts:

• Shortbread Brownies from Baker Street
• Smores Blossom Cookies from Chocolate Moosey
• Sweet Little Pastries from Happy Baking Days
• Sweet Potato Cake Pops from Ninja Baking
• Toddler Truffles from In the Kitchen with Audrey

#SundaySupper Super Bowl Tablescape:  10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

This post linked to:
Back For Seconds, Wonderful Food Wednesdays, Cast Party Wednesday,