Posts Tagged ‘recipes’

Steamy Scenarios! Torrid Romance! and Great Recipes…if you get that far.

Friday, September 6th, 2013

A change in plans, but not to worry, it’s Friday, the weekend’s here, and I’ve got just the thing for you if you’re wondering what to have for dinner!

overtonpurpleI had previously promised an interview with Overton, today, from Renea Mason’s Symphony of Light and Winter. Earlier this week I had the pleasure of speaking with both Cyril and Linden.  Unfortunately, Overton couldn’t make it today.  He’s feeling a tad under the weather.  I don’t blame him.  Summer’s over, and it sucks.  Well, not to worry, you’ll still get your chance to meet him.  I’m certainly not letting him get away that easily. 😉 He’s promised to make it up to us in a week or so.


So, instead today I decided to share another book with you. A recipe book!  This comes from a new friend of mine, Ginnie Siena Bivona.  Ginnie has written a book called … Dirty Dining, a Cookbook & More for Lovers.  It’s the perfect cook book for me and many of my guests.  Each recipe in her book comes with an amusing preamble, a full dinner menu and the specifics for each recipe.   I love each story and recipe in this book.

Dirty Dining


In this book you have everything you need to create your own Fifty Shades of Grey fantasy romance….lots of laughs, over-the-top romantic scenarios (no red room required) a complete menu for each chapter, great recipes with detailed directions, a game plan (get it all done on time) and a complete grocery shopping list for every chapter. Christian and Anastasia would love it! Besides, who knows…maybe someday you’ll decide to write a book too.

And best of all, the recipes are excellent. We are talkin’ some seriously good food here. The author has whipped up some fast, easy and terrifically tasty dishes. Good enough to serve to your mother if your love life takes a dive. What’s to lose?

Chapter titles will get you to giggling even before you read page one.  This is one of the best wedding shower gift, birthday gift, engagement and/or anniversary gift, or a just for-the-fun-of-it gift you’ll ever come across.


Although today I’m sharing the book itself,  Ginnie has graciously given me permission to showcase a couple of the recipes. Within the next few weeks, I’ll bring you the instructions for a complete evening to share with that special someone … along with the stories that go with them.  Watch for Whips on the Wall to come first.

If you can’t wait, check out Ginnie’s website.

The book is available on Amazon

About the Author

Ginnie Siena Bivona has been cooking, teaching about cooking, and writing about cooking for more years than she will allow to appear in print. And she has no intention of stopping now. She hope you enjoy this book as much as she enjoyed writing it. She lives in Dallas, Texas, where she basks in the perfection of her (what appear to be) adult children, her wonderful grandchildren, her cute little condo and her writing life.


Ginnie’s latest book THE SECRET LIVES OF ORDINARY WOMEN available now as an E-book on 
Ida Mae Tutweiler and the Traveling Tea Party now available as an E-Book, Print & Audio Book on 
See all Ginnie’s books at



Recipe: Chocolate Easter Eggs

Friday, March 29th, 2013

easter eggsSince that special bunny is visiting this weekend, I decided to share a recipe for making chocolate Easter eggs.  My mom made these for us when we were kids. I love them.  They are very sweet, and only meant to be eaten in small doses, but, they’re a treat right?

Decorated Easter Eggs

Makes 2 lbs ~ 10 3oz eggs (I usually double the recipe – these freeze well)

  • 2/3 cup (15oz can) Eagle Brand Sweetened Condensed Milk
  • ½ cup butter
  • 1 tsp vanilla
  • 1 tsp salt
  • 5 ½ cup sifted icing sugar
  1. Cream butter, salt, vanilla.  Add milk & blend until smooth. Gradually add icing sugar. Mix well. It will become very stiff. Knead until all icing sugar is combined.
  2. Place on board or waxed paper and continue kneading for several minutes until smooth but not sticky.
  3. Cut off 1/3 of mixture.  Add a few drops of yellow food coloring for yolks.  Blend the coloring in well. Cut into 10 portions, roll into round balls and set aside.
  4. Cut remaining dough into 10 portions. Pat each one flat and then mold them around the balls of yolk.
  5. Chill, preferably overnight. Remold if necessary.

Dipping Chocolate

Warning: This part gets messy.  If tongs don’t work, just use your fingers.

  • ½ lb of semi-sweet chocolate (I have been using some semi-sweet, some milk chocolate and some white chocolate for variety in the eggs)
  1. Melt chocolate slowly in top of double boiler over hot water (or you can use micro-wave). Stir until well blended and smooth.
  2. Dip bottom half of egg using tongs and let drip for a moment. Turn over (chocolate side up) and place on waxed paper to harden. Repeat for other side.  (I stick them in the fridge for a few minutes to speed up the process)
  3. Continue to melt chocolate as necessary until you have all the egg finished.  Place all in fridge for a short time to ensure the chocolate has hardened.

Royal Frosting

(This does not need to be doubled if you’ve doubled the egg recipe)

This is the official icing to be used, but I’ve used store-bought cookie decorating icing (in pic above) when time was short and kids were doing the decorating.

  • 2 egg whites (room temperature)
  • 2 ¼ cups sifted icing sugar
  • ¼ tsp cream of tartar
  • ½ tsp vanilla
  1. Combine all and beat with a mixer for 5 minutes or until very stiff.  Note: While decorating, keep remaining frosting in a bowl with a damp cloth or wax paper covering so a crust does not form over the top.
  2. Color frosting as needed and decorate eggs using icing in piping bags and different tips for decorating purposes. Frosting becomes very hard and holds its shape well.

Guest Katya Armock

Friday, March 8th, 2013

It’s been a few weeks since I shared a recipe, so today author Katya  Armock is joining me to share one of her favorites and to tell us about her latest release from Etopia PressTo Hiss or to Kiss.

Thanks for hosting me, Anne.

Today, I’m going to share a recipe. My main characters, Chloe and Jorge, share a love a Scotch. My husband and I also enjoy the beverage and a general love for Scotland in general. For his birthday this year, we hosted a party with foods similar to what one would have at a Burns Night party (for more information about the yearly celebrations of Robert Burns, go here). That means we served haggis, neeps (turnips) and tatties (potatoes), and cranachan ( a dessert featuring Scotch).


Recipe Week

Wednesday, February 6th, 2013

Today I’m sharing one of my favourite pasta recipes.  It’s not difficult to make, it smells divine when it’s cooking, and it disappears fast, at least in my house (hence no picture to share).  And when my brother and his family visits, it’s always on the top of their list of requests.

Fettuccine with Tomato

  • 8 bacon slices
  • 1 ½ cups chopped onion
  • 3/4 cups chopped mushroom (my addition)
  • 4 tomatoes, peeled, seeded, chopped into small pieces (I don’t peel)
  • ¼ cup chopped fresh parsley
  • 1 tsp basil
  • ½ tsp garlic powder (I throw in a little extra as well as some fresh minced garlic)
  • 1 lb fettuccine
  • ¼ cup butter or margarine, melted
  • 1 tsp salt
  • 1/8 tsp pepper
  • Grated parmesan cheese

Sauté bacon pieces and onion (and garlic) in frying pan until onion is soft and clear.

  1. Add tomatoes, parsley, basil and garlic powder. Stir and heat through. Keep warm.
  2. Cook fettuccine in boiling water, adding salt/oil as you normally would.  Drain when done and return to pot.
  3. Add butter, salt and pepper to noodles.  Toss.  Add tomato mixture. Toss.  Add additional seasoning if needed.
  4. Sprinkle with cheese.
  5. Note: if you choose to peel the tomatoes, immerse them in boiling water for about one minute or until the skins peel away easily.

The original recipe can be found in Company’s Coming  Pasta by Jean Paré, 3rd edition, 1990. Pg. 86

Merry Christmas & more recipes

Monday, December 24th, 2012

It’s finally here, the day we’ve been stressing about for the last four weeks – or is that just me?

I’ve cleaned, shopped, wrapped, baked, cleaned, hosted, cleaned, shopped some more, baked some more, cleaned yet again, and now I’m hosting again. And there’s still the turkey to do, gifts to unwrap, a ton of food to eat and then cleaning AGAIN.

My house has never been so clean. If everyone (me included) would simply stop making a mess, I’d have less to do.

I’ve spent my morning baking pies, pinwheels, and making dinner rolls. I’ve posted two of my family recipes to share with you. (Now I need to go sweep and wash my kitchen floor.) Thank God it’s all over in about 48 hours (but there’s still another round of cleaning to do!)

Two recipes I’m sharing are below and on the drop down under the recipe tab.  I think you’ll enjoy them. I know I do.


Lemon Squares

I’d like to wish you all a very Merry Christmas, and Happy New Year. If you don’t celebrate Christmas, then I wish health, happiness and success for you and your family.

Keep well, stay safe, relax, and have fun. Happy Holidays. See you in 2013.