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This & That

Labor Day

9/5/2017

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     It is September already. Four months until Christmas. Don’t panic. You still have shopping days left. When do you start shopping? I try to start the end of October or the first of December. I usually have an idea of what I’m getting everyone by then.
     Enough about Christmas, it’s only September. My plan for this month is to try and nurse the plants that have come up in the garden until the first frost. Oh, wait. I didn’t bring you up to date on the plants. The garden has supplied us, and many others, with an abundance of fresh vegetables. Every time we shelled peas or beans, processed tomatoes, or shucked corn, the shells or seeds went back into the garden to fertilize the ground. Hubby would turn the left-overs in and voila, we have plants coming up. I picked a fistful of peas today, and there are hundreds of tomato plants. We are going to dig up the big ones, place them in a row so they can be managed, and he will plow under the peas.
     I have some exciting news regarding Mist on Trinity River. That book has outsold every book I have previously written. I’m so happy my fans like it. It has inspired me to start the third book. At the same time, I am working on the revisions for Forever Love. It is a complete overhaul of When the Past Came Back. I really like the way it is going this time and hope everyone likes it as much as the first one.

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     Needless to say, I am very busy. On top of my writing, my doctor has decided it is time for my yearly tests. Good grief, I’m fine. Well, except for being overweight for the first time in my life, but I’m working on that.
     Speaking of weight, the recipe for this month is not a weight watcher’s delight. It’s full of everything good and sweet. It is called Pecan Pie Bread Pudding. Anyone who knows me knows how much I love bread pudding of any kind. Except for orange or lemon. 
     Anyway, here it is and you must try this. It is sooooo good.

​Pecan Pie Bread Pudding

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 Ingredients
 1 (16 oz) loaf of day-old French bread
 2 and 1/2 cup milk
 1 cup half & half (see notes) You can substitute whole milk or heavy cream
 4 eggs, lightly beaten
 1 cup granulated sugar
 1 Tablespoon vanilla
 1/8 teaspoon salt
 1/2 cup butter, softened
 1 and 1/2 cup packed brown sugar
 1 cup pecan, chopped


Instructions
1. Preheat oven to 350 degrees F.
2. Cube bread then place in a large bowl.
3. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5 to 10 minutes
4. In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. This mixture will have the consistency of wet sand.
5. Pour half of the bread mixture into a greased 8x8 inch pan. (Yes, 8x8-inch pan.)
6. Top with half of the pecan mixture.
7. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
8. Top with remaining pecan mixture.
9. Place pan on a cookie sheet with a 1-inch edge to catch any mixture that may boil over.
10. Bake at 350 degrees F 45 to 55 minutes.
11. The center will be slightly jiggly but will set when cool.
12. Allow to cool 20 to 30 minutes before serving so that the slices will hold together.
13. It is a thick bread pudding and I cut into 16 equal servings. Obviously, you can cut larger slices
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August Ain’t for Wimps

7/31/2017

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     I can’t believe it is only five months until Christmas. Wow! Where has this year gone? I think it has something to do with the mild winter we had this year. We used the fireplace, maybe, three times. That’s why there are so many spiders.​​
     Hubby decided to wash the house. We have a log home, and dust accumulates on the logs. Spiders build webs anywhere they think a web should be. Anyway, I went to Wally-world and found some long-handled brushes, and he used soap and water and scrubbed the logs. He then sprayed for any stray spiders. They were everywhere.
We have a covered, wrap-around porch, and you couldn’t walk around the house without encountering a web. Now, it’s clear of all the sticky strings.
     How about this cooler weather? It felt so good to go outside this morning with the temperatures a little lower than normal. I love this weather. It makes me want to cook soup. Which brings me to this month’s recipe I got from my good friend, Tiffany Guess. Jalapeno Popper Soup. More on that at the end of this blog.
     Let me tell you what’s happening this coming Saturday. At Harvey Hall in Tyler, Texas, there will be a giant book signing with over sixty authors. The signing starts at noon and ends at five. I will be there with all five of my books. They will be on sale. What a deal. A book on sale and the author’s signature to boot. Can’t beat that.
     Speaking of books, have you gotten your copy of Mist on Trinity River yet? The book is flying off the shelves. I think this one has done better than any of the others. In case you want a preview, I have posted the first chapter on Facebook. Be sure to read it.
     Now for this month’s recipe. A dear friend gave it to me, and I’ve tried it. You can make it as spicy or as mild as you like it. My sweet hubby doesn't like spicy, so I make it mild. This soup, with a pan of cornbread, is just plain, down-home cooking.
     Be sure to leave a comment, and I’m asking everyone to leave their favorite recipe. It can be a main dish, side dish, or dessert. I love trying new recipes. Hit me with ‘em.

Jalapeno Popper Soup
​(Low Carb & Gluten Free)

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Yield: 4 servings
INGREDIENTS
 4 slices raw bacon
 4 oz cream cheese
 1/2 cup heavy cream
 2 cups water or chicken broth
 2 Tbl salsa verde
 1/2 Tsp garlic powder
 3/4 cup shredded sharp cheddar cheese
 3/4 cup shredded Monterey Jack cheese
 4 large jalapeno peppers
 1/4 Tsp xanthan gum (optional)

INSTRUCTIONS
 Cook the bacon in a medium saucepan until crisp – remove and chop for garnish and set aside. In the same pan, along with the bacon grease, add the heavy cream, water or broth, and cream cheese. Simmer gently, stirring often, until the cream cheese has melted and the liquid is smooth. Whisk in the garlic powder, salsa verde, and shredded cheeses until completely incorporated. Meanwhile, wash the jalapenos and broil or grill them until softened and charred. Remove the skins and seeds and chop finely. Add to the soup and cook for about 5 minutes. Season with salt and pepper to taste. To thicken further, add the optional 1/4 Tsp of xanthan gum stirring until smooth. Remove from heat and serve garnished with chopped bacon.
NOTES
Approx. nutrition info per serving: 425 calories, 38g fat, 2.5g net carbs, 17g protein

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It’s Summer, It’s Hot

6/29/2017

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    I don’t think I have seen a summer with this much rain and below 100-degree temperatures. I’m not going to complain. We still have July, August, and September.
    The garden is slowly dwindling down, thank God. It has been a whirl-wind of picking, preparing, canning, and freezing vegetables. After giving away loads of veggies, we still had to buy another freezer. If I fill this one up, that will make three full freezers. We’re ready for the Zombies when they come.
    The beans, peppers, and strawberries are still producing. I didn’t know strawberries produced this long. Which brings me to the recipe of this month, Strawberry Bliss. Every bite that hits the tongue is like a smooth, sweet, cream of goodness.
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    Do you realize this year is half over? I can’t believe we only have six months until Christmas. July is going to be a great month. Our oldest son is getting married July 1st. It’s about time. He has dated this young lady for over 15 years. They have had their ups and downs and finally decided to get married. This will be a new beginning for both of them, and we wish them all the best in their years together. Love you both, Staci and Craig.
    After a hair-pulling, nerve-wracking battle with KDP, I finally had to re-enter Mist on Trinity River with a new ISBN in order to get the paperback on Amazon. What a nightmare. It is finally correct and ready to order. I want to thank all my many fans who waited patiently for the book. You made my ‘nightmare’ bearable. For those who contacted me for free books, if you haven’t gotten yours, it has been mailed. We got all of them in the mail last week.
    My Great-grandson has done it again. He will be seven on July 4th, and he wants everyone to know. Last Sunday, our preacher announced we will have our fireworks celebration on July 2nd, along with food. On our way out of the church, Nicky stopped to talk to Brother Rohn. That conversation went a little like this:


Nicky-  “You forgot to tell everyone about my birthday.”
Rohn-  “I didn’t know it was your birthday. When was it?”
Nicky-  “It’s July 4th, and I’ll be seven.”
Rohn-  “Well, we’ll sure mention it next Sunday.”

    Up until this year, Nicky thought the fireworks were for his birthday. Imagine his surprise when we informed him it wasn’t. He is still fighting the fact that it’s not for him.
It is never a dull moment with this kid.
    Now for the recipe of the month straight from Taste of Home. Hope you try it.


​

Strawberry Bliss

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An easy-to-make puff pastry crust is topped with a soft-set pudding layer with a hint of strawberry flavor. Because this dessert needs to chill for at least an hour, it's your new go-to for a make-ahead brunch. —Candace Richter, Stevens Point, Wisconsin 
Featured In: 55 of Our Favorite Berry Dessert Recipes 

MAKES: 
12 servings
TOTAL TIME: 
Prep: 30 min. Bake: 20 min. + chilling
VERIFIED BY Taste of Home Test Kitchen 
MAKES:
12 servings
TOTAL TIME: 
Prep: 30 min. Bake: 20 min. + chilling

Ingredients
• 1 cup water 
• 1/2 cup butter, cubed 
• 1 cup all-purpose flour 
• 4 large eggs 
• 1 package (8 ounces) cream cheese, softened 
• 1/2 cup sugar 
• 5 tablespoons seedless strawberry jam 
• 3 cups cold milk 
• 1 package (5.1 ounces) instant vanilla pudding mix 
• 1/2 cup heavy whipping cream 
• 3 cups quartered fresh strawberries 

Directions
Preheat oven to 400°. In a large saucepan, bring water and butter to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes. 
Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. 
Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until puffed and golden brown (surface will be uneven). Cool completely in pan on a wire rack. 
In a large bowl, beat cream cheese, sugar, and jam until smooth. Beat in milk and pudding mix until smooth. In a small bowl, beat cream until stiff peaks form; fold into pudding mixture. Pour over crust. Chill for 1 hour. 
Just before serving top with strawberries.

​https://www.facebook.com/#!/carolbraswellauthor
https://twitter.com/AuthorCarolB 
www.carolbraswell.com
Amazon:http://amzn.to/1QxPtJz
Nook:http://bit.ly/MNIGBraswellNook
KOBO: http://bit.ly/MNIGBraswellKOBO

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Welcome Back!

6/2/2017

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​   After the total fail of my last web page, I have finally gotten my brand-new website back up and, hopefully, it will be here for a very long time. There will be news of my current and upcoming books, family funnies, garden changes, trips we’re on, and recipes.
     Yes, at the end of each blog, I will post my favorite recipe of the month. I love to try new recipes. Some are a success, and some are fails. The good ones will be posted here.
    Every year, my sweet hubby and I plant a ½ an acre garden consisting of onions, peppers, tomatoes, sweet peas, corn, watermelon, squash, potatoes, and four different kinds of beans. This year, God has blessed us with an abundance of produce. So much that, we are swiftly filling up two freezers. Hubby is trying to talk me into buying another freezer. We planted over 300 onions, over 100 tomato plants, 100 corn plants, and rows of beans. It keeps me, and anyone I can recruit, busy cleaning, vacuum sealing, and canning the fresh produce. But it is so worth it when we cook the fresh food. I have shared a picture of how we are storing our onions.
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      Next year, I plan to plant Brussel Sprouts and Broccoli. Which brings me to the recipe of the month, Cheesy Brussel Sprouts. If you don’t like Brussel Sprouts, you will still love this recipe.
       Another topic I’ll let you in on is my hilarious family. Most of the time, it’s either my sweet hubby or my great-grandson, Nicholas. They are two peas in a pod. Nicholas is six, going on thirty, and he wants to be just like his Papaw. His latest, he runs his finger across his face right below his nose and says, “I’m growing a mustache.” Yesterday, he took his shirt off and made me feel his back. “Can you see all the hair on my back?”
Of course, there isn’t anything there but fuzz, but I always agree with him. That boy can come up with some of the most off the wall things, and I want to share them, preserve them to threaten him with when he is a teenager.
    Hubby and I have an RV that we love to travel in. Every year, we spend a week on Wright Patman Lake fishing, (my next favorite hobby). We have been from Glacier National Park to Niagara Falls to Big Bend National Park, and several places in between. I will be telling of some of the most memorable places.
     And most important of all, my books. I am extremely excited about my current release, Mist on Trinity River. It is the second book in my Weber, Texas Series. After a difficult problem with the release, I have friends who helped me get the paperback released. I am still trying to get part of it straightened out, but at least you can purchase the new release at goo.gl/g3fbrR. I hope you enjoy reading it as much as I enjoyed writing it.
    What’s next? I am rewriting When the Past Came Back. It will have a new title, new cover, and I hope new story. After that will be the sequel that continues the story of Dani and Cody. There will be tears, laughs, and anger at the villain.

Cheesy Brussel Sprouts

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    3 tablespoons butter
       1 medium onion (chopped)
¾ cup heavy cream
          2 lbs Brussel Sprouts (cut into halves)
                                                 salt to taste                                                 ½ teaspoon cayenne
          1 cup grated, sharp white cheddar      
                      1 cup Gruyere, grated                    
½ cup cooked bacon


Preheat oven to 375. Melt butter in deep pan or skillet and add chopped onion, Brussel Sprouts you have cut in ½, salt (about 1 teaspoon), and cayenne. Cook over medium heat, stirring occasionally, until tender. Remove from skillet. Add cream, ½ of cheese, and bacon. Whisk to blend until cheese melts. Add the sprouts and onion. Pour into a baking dish and top with remaining cheese. Bake until bubbly and cheese starts to brown. 


​https://www.facebook.com/#!/carolbraswellauthor
https://twitter.com/AuthorCarolB 
www.carolbraswell.com
Amazon:http://amzn.to/1QxPtJz
Nook:http://bit.ly/MNIGBraswellNook
KOBO: http://bit.ly/MNIGBraswellKOBO
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