Category: Bon Appétit and a Book

Synopsis:

DON’T MESS WITH THIS TEXAN! 

On the last leg of his tour of duty, Captain Garrett Lockhart is summoned home to Laramie, Texas, to handle an urgent family matter—a scandal that could destroy the enduring legacy of the Lockharts. Except it’s already being “handled” by Hope Winslow, a professional crisis manager.

Hope is also the beautiful single mother of the most adorable baby boy the Army doctor has ever seen. Garrett is resisting Hope’s efforts at damage control—and pushing her clearly defined boundaries. Too bad she can’t resist him…and fantasies of a future with her Lone Star soldier!

Bon Appétit and a Book: A delicious recipe to enjoy alongside the book!

Triple Berry Scones

2 and ¼ cups all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

1 tsp grated orange or lemon zest

¼ tsp baking soda

1/4 tsp salt

6 Tablespoons salted butter/room temperature

1 cup mixed berries (blueberries, blackberries and raspberries)

2/3 cup buttermilk

1 large egg

1 tsp. vanilla

Directions:  Preheat oven to 400.  Line a rimmed baking sheet with parchment paper.

Combine dry ingredients in a large bowl, and use a pastry cutter to mix, until it resembles coarse crumbs.  Add berries to flour mixture and toss carefully to coat.

Whisk buttermilk, egg, and vanilla in a small bowl.   Gently mix wet and dry ingredients just until combined.  Flour hands and pat out into an 8 inch circle ¾ inch thick.    With a sharp knife, cut into eight pie shaped wedges and place on parchment paper, leaving spaces in between.  Brush with extra buttermilk and sprinkle with sugar.  Bake 14 minutes or until tops are golden brown.  Cool on wire rack, and enjoy!

About the author:

Dear Readers,

The love stories in my family have always been fodder for romance novels.

My maternal grandmother and grandfather simultaneously ran a business together and raised four daughters, long before it was an accepted thing to do. Grandpa O’Dell ran the gas station and the barber shop; Grandma O’Dell managed the grocery and cooked for customers. They were true partners and madly in love and parted, tragically, way too soon when he succumbed to cancer when he was in his early fifties. Grandma grieved deeply but eventually picked herself up, started a new career as a cafeteria chef, and eventually found deep romantic love and happiness again, in the form of a second marriage.

Read more here…

New York Times bestselling author Carla Cassidy kicks off another gripping Colton romance in cowboy country! 

After years in hiding, Josie Colton has her life back. But to settle a family promise, she must find an old clue buried at the Colton Valley Ranch. She enlists the help of ranch foreman Tanner Grange—in exchange for working as his twin toddlers’ new nanny. On their search, the single dad soon begins to lasso Josie’s heart.

Tanner agrees to assist Josie and is alarmed by how the Colton beauty fits so perfectly into his life. He’s got his hands full investigating the disappearance of his boss and caring for his little girls. When it’s clear someone will kill to stop Josie from uncovering the clue, Tanner vows to protect her…for life!

Texas BBQ Recipes from Carla Cassidy:

Carla Cassidy’s Easy Cowboy Barbecue Wings

I love a good meal that is also easy to prepare. These wings fit the bill!

Ingredients

Nonstick cooking spray

3 lbs of chicken wings

Salt and pepper

Your favorite barbecue sauce (mine is Ott’s Silver Dollar City Sweet Hickory)

Directions

Preheat oven to 425 degrees. Spray baking sheet with nonstick spray and then put wings on sheet.

Lightly salt and pepper

Bake until crisp, about 45 minutes

Warm sauce in pan. Add the cooked wings to the sauce and toss.

That’s it and they are delicious!

Carla Cassidy’s Cowboy Finger Licking Good Ribs

Ingredients

4 lbs pork ribs

Your favorite pork rub (I use Grill Mates Pork Rub or

Grill Mates Applewood Rub)

Liquid Smoke

Your favorite barbecue sauce (I love Ott’s Silver Dollar

City Sweet Hickory)

Directions

Preheat oven to 300 degrees.

Peel off membrane that covers the bony side of the ribs.

Rub with a little bit of liquid smoke and the pork rub.

Wrap in aluminum foil and place on baking sheet and bake for 2 ½ hours or until meat starts to shrink away from bones.

Heat broiler. Arrange ribs on broiler pan and brush with sauce. Turn over and repeat.

Broil until sauce is bubbly and cooked on.

Come and get it cowboys!

About the author:
Carla Cassidy lives in the Midwest with her husband, Frank .  Although she always loved to write, initially her dream was to be a dancer and actress.

She was a cheerleader for the Kansas City Chiefs football team and worked in local theater productions before packing her bags and leaving for New York City.
There she got a job as a singer/dancer in a band that traveled the east coast.  It was during those travels that she met her hero and married him.

While her children were small she remembered her love of writing and in 1988 sold her first book, a young adult romance.  In 1991 she sold her first adult romance to Silhouette and since that time has written over eighty books for Silhouette and Harlequin.

In 2004 she sold her first romantic suspense novel to New American Library.

She now writes for Silhouette, Harlequin and NAL Signet.

For more info, visit her website