Parmesan Potatoes

   Hello, Angels. I hope the New Year is going good for you. I made some Parmesan-Herb Baby Klondikes I heated up leftover green beans and BBQ, and it was very good. For the potatoes, you add finely chopped Thyme, basil, parsley, Jane's Krazy Mixed-Up salt, seasoned salt, and garlic.  I heated 1/4 cup extra virgin olive oil and 1/4 butter over medium-high heat and added the halved potatoes. Cook until dark brown on the open side of the potatoes, then turn, reduce heat to medium, and cook additional ten minutes.Add grated Parmesan cheese after turning.

Happy New Year and New Recipe

   Happy New Year, Angels. What are some of your goals for the New Year? Some of mine are as follows....

1. Have more lunches with my family.
2. Publish a quarterly devotional.
3. Coach six new authors.
4. Publish one-hundred short story volumes.
5. Publish ten novels (from short story serials)
6. Travel to Paris, Geneva, and Denmark.
7. Bring The Gospel of Jesus Christ to new countries.
8. Enrich current relationships.
9. Increase income to 10K a month (around 4K-5K now.)
10. Visit and feature ten spas on my travel blog.
11. Travel to Florida to see Gabriel.
12. Book a successful book tour.
13. Visit schools for my Be Real, Stay Strong. Don't Be Bullied, and Don't Do Drugs campaign.
14. Bless more people in need with my #Powerofprayerlunchhour.
15. Triple help to the less fortunate. 
16. Help the food banks more.
17. Double prayer time and quiet time with God.

   On the food front, I made  Mesquite Turkey-Stuffed Burrito with Candied Ambrosia Apples and Cinnamon Tortilla Wedges.  The burrito has Velveeta cheese, Rotel diced tomatoes and jalapenos, taco seasoning, Oscar Mayer Mesquite Turkey Breast Strips, and sour cream.
   I made the Cinnamon Tortilla Wedges by cutting tortillas into wedges, then frying in extra virgin olive oil. You need to drain them on paper towels, then sprinkle with cinnamon and sugar.
   I cooked the Ambrosia apples in extra virgin olive oil, butter, and brown sugar (3 tablespoons each), then added a cinnamon stick halfway through cooking. Cook until a rich, brown color.

Wonderful Recipes Adapted from Betty Crocker's Cookbook

   I get two posts in one day! What a blessing! See the elegant wafer-like cookies and Lime Refrigerator Cookie preparation above. Both were adapted from Betty Crocker's Cookbook.  I've always been a big fan of any refrigerated dough cookies. The key is to roll the log well in parchment. I usually roll in nuts, but since I am still healing from a wisdom tooth extraction, I am trying to stay clear of nuts. The cream for the cookies is a simple vanilla buttercream.

 I am baking for our Christmas dinner tomorrow. I also baked Hot Chicken Quiche for the Lawrenceburg Police Department and me.  I have tea cookies in the oven. two small butter cookies are filled with a light, sweet cream. Line Refrigerator Gelatin Cookies are chilling in my second refrigerator. What are you cooking at your place?

Petite Fours and Bon Bons

I came home from errands and found a gift on my front porch. Thank you to my wonderful eldest son, Angel David Andrew Bentley. I love Bon Bons. But, I have to say it was good to much into a mint cake with a mound of creamy icing without having to slave in the kitchen during book deadlines. I have four short story volumes, each four chapters, to get out by Friday since Sony, Apple, and Kobo are taking of for Christmas break until January. Now...I need coffee.

   I always take my baked goodies to the local police department. I have since I started the bakery years ago. They don't get the credit they deserve. I made them a fudge candy pie. I also took a basket and a plate of fudge cut-outs to my wonderful attorney. I am so blessed to live in a quaint, small Kentucky town. I might write a book about it one day.
   For more #authorfacts, I am  sky-rocketing an author consulting firm, entitled, Simply Success Services. I am very excited about it. For a trial, I will be helping authors for free. Many asked me for my marketing plans and asked how I was able to make almost 50K this year alone. I am always busy writing and testing new recipes, so was hesitant, but I finally decided to leap out and brave new waters. We'll see how it does.

Christmas Fudge Book and Recipes

 The first volume of White Christmas Fudge was released today. Sweet Amish Grace is about a sweet love that blossoms in picturesque Sugarcreek, Ohio. Second chances, love, and the strength of God's hands, touching a whole community is what makes this serial a wonderful Christmas read.


  I delivered some food gift baskets to area merchants today. I also made some Christmas peanut butter fudge and banana bread for tomorrow's gifting. I love the fudge and banana bread. My mother makes the old-fashioned version of peanut butter fudge while I make a quicker version. Recipes are below. Enjoy!

PEANUT BUTTER FUDGE

2 cups creamy peanut butter
1 can vanilla cake icing
1 tablespoon vanilla extract

Line a 4 X 4 baking pan with foil. Spray with cooking spray and set aside. melt peanut butter and cake icing over medium heat until melted. Add in vanilla, stirring constantly for two minutes. Pour into prepared container and refrigerate overnight. You can place in the freezer for three hours if it is needed that evening for dinner.

OLD-FASHIONED COCOA FUDGE

3 cups sugar
2/3 cups cocoa
1 1/2 cups milk
1/8 teaspoon salt
1 tablespoon vanilla extract
1/2 cup butter
1 cup chopped walnuts
Line a 4 X 4 pan with foil, then coat with cooking spray. set aside. Add first four ingredients and cook until 234 degrees on a heavy candy thermometer. DO NOT STIR while cooking.  Add 1/2 cup Land O' Lakes butter, then add a tablespoon vanilla extra, stirring constantly for two minutes or glossy. Add in nuts. Mixture should be 110 degrees when you pour it into prepared pan.

COCOA MARSHMALLOW FUDGE

3 cups sugar
2/3 cups cocoa
1 1/2 cups milk
1/8 teaspoon salt
2 tablespoons corn syrup
1 tablespoon vanilla extract
2/3 cup butter
1 cup chopped walnuts
1 cup mini marshmallows
Line a 4 X 4 pan with foil, then coat with cooking spray. set aside. Add first four ingredients and cook until 234 degrees on a heavy candy thermometer. DO NOT STIR while cooking.  Add 2/3 cup Land O' Lakes butter, then add a tablespoon vanilla extra, stirring constantly for two minutes or glossy. Add in mini marshmallows and nuts.  Mixture should be 110 degrees when you pour it into prepared pan.