About Donna Fasano

USA TODAY BESTSELLING AUTHOR DONNA FASANO is a three-time winner of the HOLT Medallion, a CataRomance Reviewers Choice Award winner for Best Single Title, a Desert Rose Golden Quill Award finalist, a Golden Heart finalist, and a two-time winner of Best Romance of the Year given by BigAl's Books & Pals Review Blog. Her books have sold nearly 4 million copies worldwide and have been published in two dozen languages. Her books have made the Kindle Top 100 Paid List numerous times, climbing as high as #5. View website

Cheddar Cheese and Bacon Scones by @Donna_Fasano

Cheddar Cheese and Bacon SconesHello! Donna Fasano here. Recently, a good friend of mine told me she’d made a batch of cheddar cheese and bacon scones, and the recipe sounded SO delicious, I had to try it for myself. For my first batch, I used cheddar cheese. I will soon try the recipe using Swiss cheese and I’m certain that will taste good, too. My Cheddar Cheese and Bacon Scones adventure resulted in a light, flaky, and extremely flavorful biscuit-like treat. As you can see from the picture, I cut my scones into triangles rather than the circles called for in the recipe. (When I traveled to Europe, every scone I ate was 3-sided not circular. But you cut yours however you wish.) I hope you enjoy this recipe.

Cheese and Bacon Scones

Makes 1 dozen

  • 1 3/4 cups sifted all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 T butter
  • 1 cup shredded Swiss or Cheddar cheese
  • 6 slices bacon crisply fried and crumbled
  • 1 egg
  • 1/2 cup buttermilk

Preheat oven to 425°. Lightly grease cookie sheet. 

  Combine flour, baking powder, baking soda, and salt in a bowl. Add the butter in chunks and work into the dry ingredients until mixture resembles coarse meal. Stir in the bacon and cheese. 

  Mix the egg and buttermilk together and add them to the dry ingredients. Mix until a soft dough forms. Do not overwork the dough. 

  Roll or pat the dough on a floured board to a 1/2 inch thickness. Cut out circles with a cookie cutter. Place scones on cookie sheet. Bake 12 to 15 minutes or until scones are golden and well risen. 

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There is nothing better on a chilly autumn afternoon than a cup of hot tea, a yummy scone, and a good book. Here are a few of my romances that are very inexpensive… less than $1 each.

Cheddar Cheese and Bacon Scones

Cheddar Cheese and Bacon Scones

Cheddar Cheese and Bacon Scones

HAPPY EATING! AND HAPPY READING!

Harvest Time Recipe by @Donna_Fasano

I went to a local farmer’s market yesterday and discovered that it’s HARVEST TIME. I bought eggplants, tomatoes, a red onion, and some peaches. Yum! Today, I made a veggie bake that turned out really delicious. Here’s my simple harvest time recipe:

Eggplant Tomato Parmesan Bake 

4 baby eggplant, peeled and sliced lengthwise
2/3 cup seasoned breadcrumbs
1 egg, beaten
2 Tablespoons extra virgin olive oil, divided
2 medium tomatoes, sliced
1/2 of a medium red onion, sliced thin and separated into rings
1/2 cup grated Parmesan cheese
Salt and Pepper to taste

1. Preheat oven to 350° F. Fry the eggplant in two batches so the pan isn’t too crowded. To fry: Place 1 Tablespoon of the oil in a skillet and set over medium heat. Beat the egg in a shallow bowl. Place the breadcrumbs on a plate. Dip the eggplant slices into the beaten egg and then coat with breadcrumbs. Fry the eggplant until golden brown, about 5 minutes per side. Remove the first batch to a plate and then add the other tablespoon of oil to the pan and fry the second batch.

2. Layer the vegetables. Spray an oven proof dish with baking spray. (I used a 10-inch quiche dish. Use your favorite dish.) Arrange half the eggplant in a single layer in the bottom of the dish. Sprinkle 1/4 cup of the Parmesan cheese on the eggplant. Spread a layer of onion rings over the eggplant and cheese. Cover the onions with the sliced tomatoes. Season the tomatoes with salt and pepper to your taste. Add the remaining eggplant to the dish for the final layer.

3. Cover with aluminum foil and bake for 30 to 40 minutes, or until the vegetables are baked to your liking. (I baked mine for 30 minutes as I don’t like my veggies to become too mushy.) Remove foil and sprinkle the remaining 1/4 cup of Parmesan over the top. Bake for 5 minutes longer or until cheese is melted.

Harvest time is very, very near! I love fresh vegetables. This simple casserole is easy and it lends itself to any kind of herbs or seasonings you might like to add. If you like spicy food, add a pinch of red pepper over the top. Or try a pinch of Italian Seasoning or oregano. If you like more cheese, add more cheese. If you like a different kind of cheese, add a different kind of cheese.

I hope you enjoy! What are YOUR favorite harvest time veggies?

I have lots of books on sale for just 99¢. If you’ve never read one of my books, this is the perfect time to try one.

Harvest Time RecipeHarvest Time Recipe

Quinoa Salad #Recipe by @Donna_Fasano

Quinoa Salad RecipeQuinoa Salad. I can hear you now. Kwin-what? A highly nutritious and gluten free seed, quinoa (pronounced  KEEN-wah) is originally from the Andean region of South America. It has a mild, slightly nutty flavor that makes it a great substitute for rice or couscous. Quinoa is packed with nutrition; it’s an exceptional source of protein, containing all eight amino acids, which makes it an excellent option for people looking to reduce their consumption of meat. Quinoa a good source of dietary fiber and contains B vitamins, calcium, phosphorus, and iron. Quinoa Salad is easy to prepare, tastes great, is gluten free, and is very versatile.

One note, check the package! If the quinoa you purchase isn’t pre-rinsed, you must rinse it in a fine sieve to remove the bitter-tasting saponins.

I’m the kind of cook who opens the refrigerator and asks, “What’s for dinner?” This recipe is perfect for me as I have used any combination of the veggies listed below to prepare this salad. Whatever is on hand, that’s what I use.

First, cook the quinoa: Bring 3 cups of water to a boil and add 1 ½ cups of quinoa

Turn down the heat and simmer for 10 minutes, then turn off the heat and let the quinoa sit for five minutes.

While the quinoa is cooking, prepare your vegetables. Choose at least three of the veggies listed below, four is better, five is YUM! The mix of cooked and raw vegetables adds to the great texture of this delicious salad.

  • 1 cucumber, peeled, quartered and chopped
  • 2 fresh tomatoes, chopped
  • ¼ cup Kalamata olives, pitted and sliced
  • 1 cup fresh broccoli florets, raw or lightly sautéed in olive oil
  • 1 cup carrot, raw, shredded
  • 1 cup leeks, sliced and lightly sautéed in olive oil
  • 1 cup fresh sugar snap peas, raw
  • 1 small jar of marinated baby beets, drained
  • 1 cup fresh cauliflower, raw or lightly sautéed in olive oil
  • ¼ cup sliced scallions
  • 1 cup frozen baby peas, thawed
  • 1 cup red, yellow, or green bell pepper, seeded and sliced
  • 1 or 2 small zucchini, quartered and chopped, raw or lightly sautéed
  • 1 avocado, peeled and chopped
  • 1 jar of marinated artichoke hearts, drained and sliced thin
  • 1 can chick peas, rinsed and drained
  • 1 cup snow peas, raw
  • 1 cup fresh asparagus, chopped (raw if it’s thin, or lightly steamed if it’s thick)

You get the idea! Any vegetable will work. Use whatever you like.

Other optional ingredients I’ve used (choose 1 nut/seed and/or 1 cheese):

  • ½ cup of walnut pieces
  • ½ cup pecan pieces
  • ½ cup sunflower seeds
  • ½ cup pine nuts
  • 8 oz. mozzarella cheese, cubed
  • ½ cup grated Parmesan cheese
  • ½ cup feta cheese, crumbled

Ingredients I always use in this salad:

To assemble:

Stir together the quinoa, parsley, salt, pepper, and your choice of vegetables/nuts/seeds in a large bowl. Serve warm or at room temperature or chill for several hours. I always get rave reviews when I bring this salad to potluck dinners or family gatherings. Enjoy!

Weddings in the Time of Coronavirus by @Donna_Fasano

Last year, I received a Save The Date card for a huge destination wedding of a family member that was to take place this month. But then COVID-19 hit our country hard and large gatherings were prohibited. The bride and groom have decided to postpone their wedding until 2021. This young couple are going to wait a whole year to tie the knot! I feel so bad for them, but what else could they do?

The question got me thinking about weddings during the pandemic. People have to go on with their lives, right? Or is everyone postponing their nuptials? THOSE questions had me going to Google to do some research.

It seems that lots of couples have put off their weddings. But others have decided to elope… just the two of them. Hey, when LOVE calls, ya gotta do what ya gotta do! Others are settling for what are called “mini-monies,” which are miniature ceremonies that include guests of only 10 family members and friends. The important thing to these people is the “getting hitched” part and they’re not too hung up on the size of the guest list. Even though they must settle for a minimalist approach now, they can always plan a bigger celebration later.

Do you know a couple who was planning a wedding? Did they cancel? Or did they decide to go for it?

This month, I’m offering my book, THE WEDDING PLANNER’S SON, for just 99¢ for Kindle readers. Click the cover below and you’ll be taken to the Kindle Store.