Bell Bridge Books

It’s the perfect time to try out some new dishes with the holidays just around the corner! Maybe you want to wow your coworkers at the annual office party, or you want to spice up Christmas dinner.

Whatever it is, we’ve got you covered!

Since it’s National Recipe Greetings for the Holidays week, we’re going to post a new recipe each day!

Have a recipe you just can’t keep to yourself? We’d love to hear from you! All recipes will be sent at the end of the week to our newsletter subscribers! Sign up here so you don’t miss out!

A delicious treat for the end of the week!

Rose’s Chocolate Meringue Pie

Chocolate Filling:
2 cups half-n-half
1 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
1-1/2 tablespoons Hershey’s Unsweetened Cocoa
3 egg yolks (beaten) [save the whites for meringue]
2 teaspoons vanilla
2 tablespoons butter
1 deep dish pie crust, baked according to directions

Instructions:

1. Heat 1-1/2 cups of the half-n-half, but don’t let it boil.
2. While heating half-n-half to a near simmer, mix together dry ingredients: cocoa, cornstarch and salt in a separate bowl.
3. Separate yolks from whites. Set aside whites in large metal or glass bowl to get to room temperature for making the meringue later.
4. Whisk the remaining 1/2 cup of half-n-half with the egg yolks. Whisk the mixed dry ingredients into the egg yolk and half-n-half mixture until smooth. Remove half-n-half from heat and gradually whisk into chocolate/yolk mixture.
5. Once everything is incorporated, place back on heat on medium-high and continue to whisk (so as not to burn the bottom) until the mixture boils. Remove from heat, add butter and vanilla and whisk. Cover with plastic wrap while cooling and make meringue.

Meringue:
3 egg whites
½ teaspoon cream of tartar
4 tablespoons powdered sugar
½ teaspoon vanilla

Instructions:

1. Beat egg whites until frothy. Add cream of tartar and continue beating until soft peaks form. Beat in powdered sugar until stiff peaks form. Add vanilla.
2. Pour chocolate mixture into cool pie crust. Spread meringue over chocolate filling, covering crust edge. Use spoon to create peaks.
3. Bake at 325° in preheated oven for 10-15 minutes, until peaks are browned. Cool for one hour, then refrigerate until serving.

For when the holidays become a little too stressful!

Santa Paws needs treats, too!

Today’s recipe is courtesy of Caro Lamont, former psychologist turned pet therapist, from The Pampered Pets Mysteries Series!

Caro’s PAWS Good Dog Treats

Ingredients:
1/ 2 cup of creamy unsalted peanut butter
1 cup oat flour
1 cup brown rice flour (Caro uses organic)
1 egg
1 tablespoon of honey
1/ 2 cup finely grated carrot (Dogbert loves carrots and so does Abbey)

1. Preheat your oven to 350 ° F.
2. In a big bowl, combine all the ingredients with just enough water to make it the consistency of cookie dough. Optional: You can also add cooked bacon, a bit of grated cheese, or other ingredients for flavor, but don’t add too much or it will mess with the consistency of the dough, and cause your treats to fall apart.
3. Once you’ve got your treat dough all stirred up, put it between pieces of parchment paper and roll it out to about ¼ inch thickness. Then cut the dough with a cookie cutter. You can use whatever shape strikes your fancy. Caro often uses dog bone shapes of different sizes.
4. Next, put them on a regular cookie sheet and bake them between fifteen and twenty minutes or until they’re Golden Retriever brown. Let them cool and then put them in an airtight container.
5. You can store your PAWS Good Dog treats for about a week (or you can freeze them for later use) but keep an eye on them.

There are no preservatives, so watch out for spoilage.
This makes a couple of dozen treats so there’s plenty to go around.
Please share them with your dog.

Enjoy!

You can find more recipes like this in Desperate Housedogs, book 1 in The Pampered Pets Mystery Series! Be sure to check back tomorrow for another dish!

Our first recipe is courtesy of  Bubba Rice, owner and head chef of Bubba Rice Lunch and Catering Diner, from The Mossy Creek Hometown Series.

Roasted Asparagus with Red Pepper & Scallions

Serves 4

Ingredients:
1 bundle of fresh asparagus
1 bundle of fresh scallions or green onions
1/2 cup of diced red bell pepper
3 tbsp extra virgin olive oil
Salt & pepper to taste

1. Trim the asparagus and the scallions and dice the red pepper.
2. Place the asparagus spears in a baking dish. Add the scallions on top of the asparagus, then sprinkle the diced red pepper evenly over the top.
3. Drizzle the olive oil evenly over the dish. Add salt and pepper and place in a 375 degree oven for 15—20 minutes.

Enjoy!

You can find more recipes like this in A Day In Mossy Creek, book 5 in The Mossy Creek Hometown Series! Be sure to check back tomorrow for another dish!

Tikis and Tinsel in the Tropics

by Jill Marie Landis

Celebrating the holidays on a tropic isle is far from the images you see on traditional greeting cards or conjured up by the song White Christmas. I live in a very small town on the North Shore of Kauai, the inspiration for my Tiki Goddess Mystery series from Bell Bridge Books. Hanalei Town definitely has its own unique truly-tacky- tiki style when it comes to dressing up for the occasion.

In mid-November, one of the first signs that the holidays are on way is when poinsettia leaves begin to turn from green to red — one leaf at a time – until they are in their full glory. Gardens pop with showy reds, pinks, and variegated varieties of poinsettias against a backdrop of palms and ferns. Christmas trees are imported and begin to dry out the minute they’re unpacked from the shipping containers. A better bet is a potted palm or star pine, though hanging ornaments on palm fronds can be tricky.

Hotels, shops, and restaurants decorate with island style for tourists who arrive with families in tow to celebrate on the sand. Christmas trees wear hula skirts. Tikis wear tinsel. Blow-up Santas are strapped down so they don’t fly away on the trade winds. There is something so not right about a huge plastic snowman standing under a coconut palm in eighty degree heat.

Festivals of light are celebrated with boat parades where decorated floating craft range from yachts to kayaks. There’s nothing like the sight of bright colorful Christmas lights reflected on shimmering water. Santa is usually the parade’s grand finale as he floats by in his sleigh pulled by eight leaping dolphins or paddles onto the beach in an outrigger canoe full of presents.

Local and tourists alike get together at beach pot-lucks, luaus, fancy hotel buffets, or smaller gatherings at home after a quick surf session, if the waves are good, or a walk on the beach if the sun is shining. Of course, if it rains while you’re out walking, there’s usually a stunning rainbow when the sun breaks through the clouds.

Like everywhere else in the world, Christmas and the Holidays are a time for giving. Tis’ the season, so this month, Three to Get Lei’d, the third book in my Tiki Goddess Mystery series, will be featured as an Amazon Monthly Deal. A quick trip to the tropics might be just the pick-me-up you need whenever you can sneak a quiet moment for yourself or you might gift a copy to a friend as a little treat to savor.

No matter where you are or how you celebrate the season, I wish you and yours Happy Holidays, Merry Christmas, and Happy New Year.

As we say here in the islands, Mele Kalikimaka and Hau’oli Makahiki Hou!

Jill Marie Landis is a best-selling, award winning novelist of at least thirty novels (she’s lost count) who lives on an outer island in Hawaii with her hubby and a very spoiled cat. When she’s not writing she’s probably at the beach soaking up the sun or off somewhere dancing the hula. Read about her Tiki Goddess Mystery Series at www.thetikigoddess.com or join Jill Marie on Facebook and Twitter.

Three to Get Lei’d by Jill Marie Landis is on sale the entire month of December for just $1.99! Click the cover below to purchase!