From Nine Naughty Novelist Sydney Somers
These yummy squares were an annual favorite growing up.
What you need:
2 1/2 cups graham crumbs
1/2 cup melted butter
1 box vanilla pudding and pie filling
2 cups milk
1 large can crushed pineapple, drained
2 cups whipping cream
1 tsp vanilla
2 tbsp sugar
What to do:
Mix graham graham crumbs (set aside 1/4 cup for topping) and butter together and press into a 9x13 pan. Bake for 10-12 mins at 350º. Let cool.
Cook pudding on stove as per package instructions until thick. Spread over crust. Let cool.
Whip cream, adding sugar and vanilla until thick. Fold in drained crushed pineapple. Spread over pudding layer and sprinkle with remaining graham crumbs. Cover and refrigerate for at least two hours.
Pendragon Gargoyles, Book 3
He will have his revenge–one wicked seduction at a time.
Emma is used to getting dragged into her twin sister’s magical messes, but this time her predicament is more than a minor annoyance. She’s chained to a cat shifter that her sister encased in a curse of stone. Worse, the unfortunate gargoyle’s waking up. And her sister’s not there to take the heat.
After a century suspended in stone, Cian would do anything to get his hands on the sorceress who put him there. Strangely, his dreams of revenge turn into an animal hunger to put his hands all over her—in every delightfully wicked way imaginable.
Never as talented as her sister, Emma doesn’t trust her own magic. But for now she must let Cian believe she’s the culprit in order to strike a bargain: to permanently lift the curse in exchange for his tracking skills to find her missing sister. The longer she is near him, though, the closer she comes to surrendering much more than her body to the brutal warrior.
As their attraction catches fire, Emma dreads what could happen when he learns the truth. If he will sacrifice her to break the spell…or fight for a love that goes beyond animal instinct.
From Guest Author Alanna Coca
I like to call this "Fudge So Easy, Even Alanna Can Make It"
Line one 9x13 pan with foil or butter.
In a large pot, stir the following together over medium heat:
1.5 sticks butter (margarine works, but butter is best)
10 oz evaporated milk (I know, it comes in a 12oz can. Sorry)
3 c sugar
Stir consistently to avoid scorching. Allow to boil for five minutes, stirring constantly, then remove from heat.
Fold in the following ingredients:
1 12 oz package milk chocolate chips (you can use semisweet if you prefer)
1 7 oz jar marshmallow creme
1 t vanilla
Pour into pan and refrigerate until firm. Allow pot to cool before licking out remaining fudge. Trust me on this.
Top with crushed peppermint candies, walnuts, Andes Mints, or colorful sprinkles as the fudge is cooling
Substitute peanut butter or white chocolate chips.
Substitute almond extract or peppermint for vanilla
Leave part of the marshmallow creme until the very end, swirl it through the fudge as it cools
This turns out 99% of the time, but when it doesn't set, it makes a very good ice cream topping.
Always a voracious reader, Alanna began writing poetry in grade school, and short stories in high school. After her first release, a nineteenth-century western love story, she moved to romantic suspense and contemporary romance, but keeps the cowboys close to her heart. For a spicier selection of romance novels by Alanna, visit her alter ego, Olivia Brynn