Soup Month: Mom’s Potato Soup by @JoanReeves #mgtab

Did you know that January is National Soup Month?

I guess the people who create these “national” months and/or days figured National Cold, Windy, Rainy Dreary Month didn’t sound very appealing.

Yesterday evening I came home—cold, wet, and bedraggled—from a day of fighting the traffic amidst a downpour. By the time, Darling Hubby and I walked into the kitchen, darkness had fallen.

Image by Kranich17 from Pixabay

What’s For Dinner?

He’d been out in the bad weather with me all day, and we had missed lunch because of one thing or another. I didn’t take offense when he tiredly asked, “What’s for dinner?”

I gave him an equally tired answer. “Soup.”

He brightened, and so did I because soup is my go-to meal for dreary winter days. I fixed Potato & Greens Soup, an unusual potato soup because of the fresh greens in it which is Mom’s effort to push veggies at every meal.

Potato & Greens Soup

  • 1 pound russet potatoes
  • 2 cups chicken broth
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 1/2 pound of your favorite sausage with the casing removed
  • an additional 2 cups of chicken broth
  • 1/2 pound of fresh spinach
  • 1/4 cup heavy cream

Peal and dice the potatoes. Place in a pot with the salt, black pepper, and 2 cups of chicken broth. Cook until potatoes are done then mash the potatoes in the broth that remains. Set aside while you prepare the other ingredients.

Slice the sausage thinly. Saute and drain well. In a large cooking pot, pour in the other 2 cups of chicken broth, heat to boiling. Add the fresh spinach or other fresh greens of your choice to the hot broth. Cook until just wilted. Whisk in the mashed potatoes, cooked sausage, and mix well.

Serve with one or all of the following as garnishes: a snip of fresh greens, a grating of black pepper, and/or a bit of shredded cheddar cheese. Serves 6 hungry appetites.

Warm Up Winter With DEAD HEAT, an Exciting Romance

Sabrina Snow knew she was going to get herself killed if she didn’t get help. Someone was after her, and he wasn’t going to stop. She ran to the only man she trusted…the only man who had the skills to save her. Too bad he probably hated her.

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Gingerbread Cake Means Christmas by @JoanReeves #mgtab

In our home, it’s not officially Christmas until I make Old-Fashioned Gingerbread.

Everyone talks about gingerbread men and gingerbread houses during the holidays, and both of those items are really cute. But, to me, they look better than they taste.

I don’t like crisp, hard-baked gingerbread cookies. Maybe it’s because my mom never made gingerbread people or houses. She made gingerbread cake and served it warm from the oven with a dollop of cream cheese frosting sprinkled with lemon zest on top. From scratch.

Oh, my goodness, the smell of the gingerbread baking made salivary glands go into overdrive. And the taste? Amazing.

Many people think it takes too long to make a cake from scratch so they buy a cake mix. I’m sure the cake mix is probably a good product, and you may want to try it.

However, I’d like to share my recipe for homemade gingerbread with you. It’s darker in appearance than the picture shown on the box. That’s probably because my recipe calls for molasses. That’s what gives it the darker color, rich aroma, and depth of flavor.

Old-Fashioned Gingerbread

  • 1/2 cup sugar, white or brown
  • 1 egg
  • 1 1/2 teaspoon ground ginger
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup softened butter
  • 2 1/2 cups all-purpose flour
  • 1 cup molasses
  • 1 cup hot water (hot from the tap, not boiling)
  1. Butter a 9x9x2 inch baking pan and set aside. Turn your oven on and set it for 350 degrees F.
  2. Sift flour into a small bowl along with the ginger, baking soda, nutmeg, and salt.
  3. Cream the butter and sugar in a large bowl, and add the egg. Beat well.
  4. Add the molasses to the butter mixture and beat well.
  5. Add the sifted dry ingredients to the butter mixture a little at a time. Mix well after each addition until all is incorporated.
  6. Carefully stir in the hot water and mix well.
  7. Pour the batter into the baking pan and place in the preheated oven.
  8. Bake at 350 degrees F. for 40-45 minutes until a toothpick inserted into the middle comes out clean.
  9. Serve warm plain or with a dollop of whipped cream or cream cheese frosting.

I made Gingerbread this past weekend so, for me, it’s officially Christmas!

Be sure and enter our Rafflecopter on our Home Page and check out all the wonderful Holiday Romances—books and box sets galore—you’ll find from the very talented authors of The Authors’ Billboard.

Holiday Romances by Joan Reeves

Above are a few of my Christmas Romances for your consideration. I invite you to sign up for my Newsletter which has new release information and giveaways too.

I wish you a Merry Christmas and a very Happy, Healthy, Prosperous New Year!

Baking up Memories #mgtab #Dessert #Recipes @jacqbiggar

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Photo by rawpixel.com on Pexels.com

One of my favorite treats my mom always made was Lemon Poppyseed Loaf. She had a baking table at our local Farmer’s Market where she sold Nanaimo bars, Butter Tart Squares, Rocky Road Squares, Lemon Pies and the most delicious glazed loaves.

Customers would line up to buy her desserts and she rarely had leftovers- our loss!

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https://tastesbetterfromscratch.com/lemon-poppy-seed-bread/

Lemon Poppyseed Loaf

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This is sure to be a hit in your home, too!

baking

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And that isn’t the only surprise.

Lemon Tree Very Pretty by @JoanReeves #mgtab

You’re probably wondering why there’s a picture of a lemon on top of a can of tuna.

That’s the only thing I could think of to show perspective for this giant lemon my husband picked from our lemon tree today. This was our last lemon of the season, and it’s a whopper.

Since we really like lemon desserts, this beauty will be turned into one that will please us all. It won’t exactly be a cake, and it isn’t quite a pudding.

I call it my Fake Lemon Souffle. Whatever you want to call it, make one. You’ll love it if you like light citrus desserts. Here’s the recipe.

Fake Lemon Soufflé

Ingredients
· 1 cup white sugar
· 1/4 teaspoon salt
· 4 tablespoons plain white flour
· 1 lemon (just a normal size lemon)
· 2 eggs
· 1 cup milk
· 1 tablespoon melted butter

Directions
1. Preheat oven to 325 degrees F. Select an ovenproof baking dish that will make a lovely presentation since you’ll be serving directly from the baking dish. Also put on some water to boil for step 6.

2. Grate the rind of the lemon until you have 2 teaspoons of rind. Squeeze the lemon to yield at least 3 tablespoons of lemon juice. In a bowl, mix sugar, salt, flour, rind, and juice.

3. Separate the eggs, putting the whites in a glass or metal bowl, not plastic. (Egg whites won’t beat well in plastic.) In a large measuring cup or small bowl, beat the yolks, milk, and butter. Add this to the flour mixture. Then beat the egg whites until stiff. Fold carefully into the flour mixture so you won’t lose the lift.

4. Pour the mixture into the ovenproof bowl. Set the dish in a larger ovenproof pan. Pour hot water in the outer pan. (This technique is called a water bath, and it keeps soufflés and puddings from burning or getting hard on the bottom and sides.) The water should come up about an inch on the side of the baking dish holding the pudding.

5. Bake at 325 degrees F. for about 50 minutes. You know it’s done when you insert a knife around the sides and there’s no liquid left because it’s all been absorbed.

6. Serves 4-6. This delicate lemon dessert is as light and delicious as any soufflé you’ve ever had. Best of all, it can be served warm or cold.

If you’d like a sweet treat with no calories, try Brianna’s Season for Miracles, an Man and woman embracing in the winter snow forms the Cover art of Brianna's Season for Miracles by Joan ReevesAmazon exclusive, free read on Kindle Unlimited or buy for $2.99 and keep forever.

About Brianna’s Season for Miracles

Brianna Walker. She hated her life. Too much whisky, too much misery, and too much loneliness had resulted in a very public embarrassment. Vowing never to return to her hometown, she left for Vegas, a city where she could be anonymous instead of grist for her hometown’s gossip mill.

Brianna faced the fact that if she wanted her life to be different, she had to change. Instead of partying all night and sleeping all day, she ditched her so-called friends and the seductive persona she hid behind and vowed to do whatever was necessary so she could look at herself in the mirror without being disgusted. She knew that changing her actions wouldn’t do a darn thing to “fix” her, but she had to start somewhere.

When her father demands she come home for the holidays, she’s devastated and afraid she’ll revert to old habits to deal with social situations that have always terrified her. Then she meets Daniel Kelly.

His warmth and kindness—qualities she’d never found in any of the men she’d dated—attract her. To her surprise, she finds his intelligence, courtesy, and “niceness” enormously appealing—and sexy. Best of all, he’s a stranger in town and doesn’t know her reputation, but she’s learned it’s safer to avoid men like him for fear she might want forever out of the relationship. A man like Daniel would never want forever with her once he knew her true self, but believing that doesn’t stop her from falling for him.

Daniel already knows the secret Brianna is hiding. He knows he shouldn’t complicate the situation he’s in, but the attraction between them is hot and sizzling.

What will happen when Brianna realizes Daniel has a secret too?

Hope you enjoy my Fake Lemon Soufflé and Brianna‘s story too. Happy January!