Sunday, June 28, 2009


No More Secrets, No More Lies will be coming out at my new publisher THE WILD ROSE PRESS.

Until that happens, you can go check out their website to see the great reads this publisher offers.


Sunday, June 7, 2009

A Flag Cake for the Upcoming Fourth of July Holiday

Stormbound takes place during a July 4th weekend. After making this delicious dessert below you can sit down, relax and read my story.


RECIPE FOR FLAG CAKE - Prep time: 20 minutes

1 quart strawberries (4 cups), divided
1-1/2 cups boiling water
1 package (8-serving size) or 2 packages (4-serving size each) JELLO-O Strawberry Flavor Gelatin
Ice cubes
1 cup cold water
1 package (12ounces) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed

SLICE 1 cup of strawberries. Halve remaining strawberries; set aside

STIR boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).

Meanwhil, line bottom of 13x9-inch dis with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.

REFRIGERATE 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store in refrigerator.
Makes 18 servings.