Three Christmas Romances on Sale! #Kindle #99cents #KindleUnlimited

Ho-Ho-Ho! I'm offering three Christmas
romances for under $1 each. 




All three books are free reads for Kindle Unlimited members.




Because I am an Amazon Affiliate, I earn from qualifying purchases. 
This site may contain paid links.



Happy Thanksgiving!

May your stuffing be tasty.
May your turkey be plump.
May your potatoes and gravy
have nary a lump.
May your yams be delicious,
and your pies take the prize.
And may your Thanksgiving dinner
stay off your thighs!



Petite Cherry Cheesecakes #Recipe


I spent the weekend with my brother, his wife, and his wonderful family. I stayed at my nephew’s lovely new home and he treated me like a queen! My niece, who lives in Colorado, was home, so we celebrated an early Thanksgiving. I took cranberry sauce, mac and cheese, and these delicious petite cherry cheesecakes. Needless to say, I put on a pound or two. I love spending time with family!


Petite Cherry Cheesecakes

Makes 24

Ingredients -

24 vanilla wafer cookies
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar 
2 eggs
1 tablespoon vanilla extract
1 can (21 oz) cherry pie filling
1/2 cup toasted, sliced almonds

Directions - 

1. Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. (I used festive silver cupcake liners.) Place 1 vanilla wafer cookie in bottom of each cup.
2. In large bowl, beat cream cheese, sugar, eggs and vanilla extract with electric mixer on medium-high speed for 3 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about half full).
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
4. Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

What dishes are you planning for Thanksgiving? 


Butternut Squash Ravioli with Sage Brown Butter #Recipe


I recently made butternut squash ravioli and I cheated. Rather than taking the time to make my own fresh pasta, I picked up a package of won ton wraps at the grocery story. These Ravioli were utterly delicious! I hope you’ll try this super quick method. No one will notice that you didn’t make your own pasta.

Butternut Squash Ravioli
Makes about 48

1 butternut squash, about 2 1/2 lbs
1 tablespoon olive oil, for roasting the squash
1/2 cup Parmesan cheese, grated
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried sage
1/4 teaspoon cinnamon
Salt and pepper to taste
1 12 ounce package of won ton wraps

Sage Brown Butter

1/4 cup butter
10 fresh sage leaves

Directions:

For the ravioli:

1.     Preheat oven to 400°. Carefully cut the squash in half and scoop out the seeds. Discard seeds. Rub squash with olive oil and roast, cut side down, until soft when poked with a knife, about 35-45 minutes. Let cool and then scrape squash flesh out of the peel and place in a bowl. Discard peel.
2.     Mash the squash and add Parmesan cheese, garlic powder, onion powder, sage, cinnamon, salt and pepper. Stir until thoroughly combined.
3.     Fill each wan ton wrap with a heaping teaspoon of squash filling. Moisten the edges of the wrap with water and fold into a triangle, sealing edges tightly. Continue until all wraps are filled. (Don’t be surprised if you run out of filling or if you have some filling left over. It all depends on how large the squash is.)
4.     To cook: Fill a pot with 2 quarts of water and bring to a boil. Add about a tablespoon of salt to boiling water, and then gently drop the ravioli into the water. Simmer for 4-5 minutes. The ravioli are done when they float to the surface. Don’t overcrowd the pot. Cook in batches. Drain with a slotted spoon and place on a warm platter. Serve with Sage Brown Butter.
5.  Optional serving suggestion: After ravioli have been simmered and drained, fry them in olive oil, 3 minutes on each side, to give them a crispy texture. Mmmm.

For the Sage Brown Butter:


1.     Place butter and sage leaves to a small sauce pan. Cook over medium low heat until the milk solids turn brown, about 10-15 minutes. Do not overcook. You want brown butter, not burned butter.
2.     Pour butter sauce over the ravioli and serve.

FREE eBook for YOU!

If you missed getting your copy of 
when it first came out back in Sept, 
you can get it now... FREE
But you have to hurry. 
The free deal only lasts for 2 more days. 
Tell all your friends! (Please?)


Woman of His Heart ~ Now Available! #NewRelease #Kindle @DonnaFaz

New! New! New!

Black Bear Brothers Series, Book 2

Dr. Dakota Makwa’s man-hunting female patients are on the prowl—and he is their prey! The handsome Native American has had enough. He comes up with an unusual proposition for his nurse, Lyssa Palmer, who is facing problems of her own—an unborn baby she wants to protect from her wealthy and powerful ex-husband.

“Marry me.”

The marriage-of-convenience between the sexy Kolheek doctor and the pregnant nurse quickly turns into a heated affair. But both Dakota and Lyssa carry some heavy baggage that threatens their happiness. Will their fiery union prove strong enough to heal the wounds of the past and convince them to trust in their newfound love?

Find this New Release:

This book is a free read for Kindle Unlimited members

Also available in Paperback

Although the books in this series are stand-alone novels, 
reading the books in order will offer the most enjoyable experience. 
Titles in The Black Bear Brothers Series:


An Honorable Man, Book 1 (99¢ for limited time)
Woman of His Heart, Book 2
Healing Chay, Book 3 (99¢ for limited time)



Sweet Potato Soup with Ham and Leeks ~ YUM!


It’s been a long time since I've posted a recipe. Here's a good one! Let me know if you try it.


Sweet Potato Soup with 
Ham and Leeks

Soup Ingredients:
2 teaspoons extra virgin olive oil
1/2 lb fully-cooked ham, cut into small dice (about 1 cup)
1 large leek, cleaned well and sliced thin (about 1 ½ cups)
3-4 sweet potatoes, peeled and cut into small cubes (about 3 cups)
1 clove garlic, minced
1/2 teaspoon dried sage
1 can chicken broth (about 14 ounces)
1 cup water
1 small can evaporated milk (about 5 ounces)
Salt and freshly ground black pepper to taste

Garnish (optional):
Sour cream
Thinly sliced scallions

Put the oil in a pot and fry the ham cubes, stirring constantly, until slightly crispy on the edges (about 5 minutes). Remove the ham from the pot. Add leeks and cook until slightly wilted. Add the sweet potatoes, garlic, sage, chicken broth, water, and evaporated milk. Simmer for 15 minutes, or until the potatoes are tender. Place half the soup into a blender (secure the lid by placing a kitchen towel over the top to prevent splatters) and puree until smooth. Return to the soup pot and add the ham. Add salt and pepper to taste. Garnish each bowl with sour cream and sliced scallions. Enjoy!