New Release! IF I LOVED YOU...A few snippets

Here are a few, choice snippets from my new release, IF I LOVED YOU, the first in the new Hollywood Hearts series.

 

Brielle strolled into Meg’s office. “Did you sleep with him?” Brielle lounged against the doorjamb.

“Strictly business. He liked my investment plan.”

“Yeah? I’ll bet that’s not all he liked.” Brielle stared at the neckline of Megan’s silk top, causing heat to rise in Meg’s cheeks.

                                             

                                                ******************

Eyes the color of melted dark chocolate captured her gaze as she raised her eyes to his. She froze for a few seconds, like a deer in headlights.

  *****************

Mark! Shit! Mark! Meg’s hands went cold, the color drained from her face, and a shiver ran up her spine. If Chaz tells anyone... “I never should have told you…he’ll kill me if this comes out."

A bit about the book

Does love always mean total truth? Successfully shunning the limelight, Megan Davis kept her family secret safe. Disrespectful of tabloid superstars, Meg was shocked when selected to launch a celebrity division in her investment firm. Gorgeous, magnetic movie star, Chaz Duncan valued privacy above all else. Drawn to Megan for more than financial advice, will he share a secret or continue his high profile but lonely existence? Jealousy, deceit and scandal threaten two careers and the quest for true love and trust in this roller-coaster-ride contemporary romance.     

To read a longer excerpt or buy the book, CLICK HERE.

   

 

 

 

IF I LOVED YOU - a snippet and my Clam Dip Recipe

Here is a snippet of my newest book, IF I LOVED YOU, coming out TOMORROW, Dec. 27! It's the first book in a new series called Hollywood Hearts. There will be a new book every other month in this series for the entire next year. I'm very excited and busy writing as fast as I can. I hope you enjoy it. The book is up for pre-order on the Secret Cravings Publishing website.

She put the paper down on her desk. “Look, I know you’re famous. My brother is famous…”

“Mark Davis. Star quarterback for the Delaware Demons, right?”

“He’s my twin.”

“You don’t look at all alike. Can you toss a football?” A smile curled his lips.

“Like I haven’t heard that one before. I don’t give a damn you’re famous, okay. Can we get that straight? I’m not impressed, not going to grovel at your feet. You’re simply a potential client whose money I may be managing. No more and no less. I’m not going to swoon and ask for an autograph or throw myself at you. Of course, I’ll do my best to take care of your money as if it was my own, but that’s as far as it goes.”

“Way to use your charm on me to win my business.” Chaz leaned forward. 

 “I don’t need charm; I have brains.” A smug smile crossed Meg’s lips.

“Whoa! Oh, yes…Harvard M.B.A., right? Harvey told me.” Chaz sat back in his chair again.

“Right.” Meg leaned back, too, folding her arms across her chest.

“Yale School of Drama here. So don’t condescend to me. I’m not a ‘dumb’ actor in love with himself. And you’re dressed pretty hot for a financial advisor with only dollars and cents on her mind. Not that I’m objecting. I love eye candy…great rack, too…” He grinned at her then pulled out his cell phone.

“Eye candy? Rack? Did you say rack? Why the nerve! Is that yourcell phone? Turn it off…” She rose up out of her seat.

LINK TO PRE-ORDER

As a few of you have requested, here's my recipe for yummy clam dip:

CLAM DIP

Ingredients:

1 can of whole baby clams (Do not use the clam pieces, only whole baby clams and they only come in one size can)

1 small tin of anchovies (any brand)

1 brick of cream cheese 16 oz. (can use low fat)

16 oz. sour cream, low or no fat Greek yogurt or sour cream

1 lemon 

 Instructions 

Pulverize the anchovies in a Cuisineart with the cream cheese until no large pieces of anchovies are left. Add some of the yogurt/sour cream to soften and blend well until smooth. Add the rest of the sour cream/yogurt to the anchovy mixture and blend until well mixed, either in the Cuisineart or in a large bowl by hand. Drain the baby clams and reserve the juice.  

Fold in the baby clams with a rubber spatula. Mix with a wooden spoon carefully so as not to break up the clams. Add a healthy squeeze of  lemon juice. Taste. Add more lemon juice or some of the clam juice until the flavor blend is exactly to your taste and the concoction is the right consistency for dip. Refrigerate for at least an hour, allowing the flavors to blend into one. Serve with celery, carrots, crackers or whatever. 

Christmas Memories - Molasses Cookies

 I love holiday traditions. There's something reassuring about doing the same things and eating the same foods at holiday times. Ever since I found a couple of good recipes for cookies, I have baked the same ones year after year at Christmas time: lemon bars, molasses cookies and chocolate pixies. Some years I've also done gingerbread. As my sons got older, I included them in these traditions.

Yesterday, Steve, my younger son who is 21, and I baked our hearts out. We now have a tin full of cookies. The recipes came from the Land O' Lakes Cookie Cookbook, which I received years ago for a buck and a proof of purchase. You can't get this cookbook anymore, so I'm sharing two of my favorite recipes. One today and the other tomorrow.

SPICED MOLASSES COOKIES

2 1/4 cups all-purpose flour                                                1 egg

1 cup sugar                                                                         1/2 teaspoon baking soda

1/2 cup butter, softened                                                     1/2 teaspoon ground ginger 

1/2 cup light molasses                                                         1/4 teaspoon ground cinnamon

1/4 cup milk                                                                         1/8 teaspoon salt

                                                                                              Sugar for rolling

_________________________________________________________________________________
In a large mixer bowl, combine flour, 1 cup sugar, butter, molasses, milk, egg, baking soda, ginger, cinnamon and salt. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Cover; refrigerate until firm, at least 2 hours.

Heat oven to 350 degrees. Shape rounded teaspoonfuls of dough into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake for 10 to 12 minutes, or until slightly firm to the touch.  Remove immediately.  Makes about 4 1/2 dozen cookies.
NOTE: I used dark molasses because I can't find the light and it makes no difference. I also don't roll the cookies in sugar and we're fine with that.   

WHAT IS YOUR FAVORITE HOLIDAY COOKIE?

HAPPY HOLIDAYS!

CLICK HERE TO CHECK OUT MY BOOKS