Donna Alward's Daffodil Cake

Donna Alward is on the blog today! Donna writes books with fabulous cowboy heroes - and you KNOW how I love cowboys! Donna's men are everything I love about cowboys - strong, protective, rugged. Her latest book is THE LAST REAL COWBOY from Harlequin Romance. Pick it up today!
Donna is going to share her recipe for delicious Daffodil Cake, but first...

Three Random Questions for Author Donna Alward

HER LONE COWBOY, one of your 2010 books, won all sorts of awards, including the Booksellers’ Best (your second, right?) Congratulations! What did readers love about that story?

HER LONE COWBOY was a fairy dust book - it just seemed to write itself at times, probably because I was totally in love with the hero, Noah. I knew I was taking a risk writing an amputee hero, so right off the bat I told myself that he had to still lead and not wallow in his injury and the potential loss of his career. Getting that straight at the beginning helped a lot, and of course I needed a heroine who was no pushover, either. I think readers responded to that combination as well as the realism in the characters (or at least that's what I've heard!). And it didn't hurt that there were a few scenes that felt like magic to write and made me reach for tissues - namely a dance scene and a scene where Noah reveals all his scars to Lily. I was thrilled with the positive response it got - winning the Bookseller's Best (yes, my 2nd!), the Colorado Award of Excellence and finalling in the Golden Quill. :-)

You can read my first Bookseller's Best winning book HIRED BY THE COWBOY for free right now at www.tryharlequin.com.

You have lots of recipes on your website. How would you describe your cooking style? Are you a gourmand, or do you stick with the basics? Have you ever had a spectacular failure in the kitchen?

Definitely not a gourmand, and in some ways it's funny that I have a recipe page on my site. Not that I don't cook - I do, and a lot! I'm kind of a "comfort" food kind of person, so you won't find a lot that's frilly and fancy but you will find plentiful and delicious. My "style" is very "measure? Schmeasure!" I'm a dumper. Especially with supper dishes and those sorts of things. Baking is more precise, of course. So to sit down and actually figure out how much of something I put in is actually a big chore! The good part of that is that some of the recipes are ones I've tweaked because I'm willing to experiment.

I've had lots of spectacular failures! At both Christmastime and Thanksgiving we made cranberry sauce, but I totally forgot it was on the stove and burned it to the bottom of the pan. Bad enough I did it once, but twice? And back when I was pregnant with my first child, my husband had gone duck hunting. I remembered my Grandmother having duck now and then and since money was tight, I figured why waste a good duck? I had a great Italian recipe book that I used for several recipes, so I trusted it and made this duck dish that had bacon and rice and I don't know what else in it. It didn't smell the best as I was cooking it, but I chalked it up to pregnancy and my warped sense of smell. I served it up, took one bite and got a mouthful of shot. And that was the end of that. I haven't eaten duck since.

Since we're into spring, I'm going to share a recipe that my Mom used to make when we were kids - Daffodil Cake! The white and yellow layers are quite pretty.

Tell us a bit about your latest release, THE LAST REAL COWBOY. What do you love about your hero and heroine?
 
Sam and Angela seem like they're on opposite sides at the beginning of THE LAST REAL COWBOY. He's sexy and arrogant and in control of the money; she's Executive Director of a second-stage housing shelter being opened in Cadence Creek. Both of them have to get over their initial impressions of each other to see the real person inside. Sam's a bit larger than life but he's also gentle, and tries to do the right thing. I had a blast writing this duet - next month The Rebel Rancher is out and has Sam's "brother" Tyson as the hero. Tyson's the family rebel - ex-bull rider and according to some, womanizer. And Clara is very sweet and a nurturer. But she's also got a history that means that Ty has his work cut out for him. :-)

You can read excerpts on my site at www.donnaalward.com.

Recipe: Donna Alward's Daffodil Cake

Bottom: (Dark Part)
6 egg yolks + 2 tsp water
½ cup white sugar
½ cup flour
1 tsp baking powder
¼ tsp salt
½ tsp vanilla

Beat egg yolks and water until light and fluffy. Fold in sugar, flour and baking powder, salt and vanilla.
Pour in an ungreased pan, and add top layer.

Top: (White part)
6 egg whites
¾ tsp cream of tartar
½ cup sugar
½ cup flour
¼ tsp salt
½ tsp vanilla

Beat egg whites until light and fluffy. Add cream of tartar and beat until very stiff but not hard. Fold in sugar, flour, salt and vanilla. Pour carefully over dark part.

Bake at 300 degrees for ¾ hour.

The Best Chicken Noodle Soup Ever from Christine Rimmer

Today, I'd like to welcome my good friend Christine Rimmer, who is one of my favorite Special Edition authors - and one of my favorite people! Christine's latest book is THE PRINCE'S SECRET BABY. The title makes me all quivery because I adore a royalty story, and I adore a secret baby story. This book has both, told in the heart-tugging, emotional way that only Christine Rimmer can tell it.

Christine is going to share her recipe for the Best Chicken Noodle Soup Ever, but first...

Three Random Questions for Christine Rimmer

What is one thing you love about yourself?
My vivid imagination. Luckily, I became a writer. I could have gotten into all kinds of trouble otherwise.

Besides the grocery store, where do you shop most often?
I love the farmer's markets we have all over my new hometown of Portland, Oregon. You never know what you might find there. The best goat cheese you ever tasted, a terrific homemade hummus. The possibilities are endless. I also like our local natural foods chain, New Seasons Market. New Seasons has a great deli. And they make an effort to provide quality local organic meats and produce. And some really good, reasonably price wines, as well.

In THE PRINCE'S SECRET BABY, Prince Rule Bravo-Calabretti visits Dallas to meet the mother of his toddler son. How did Sydney become his baby’s mother if she’s never met Rule before?
I love this question. But I'm not going to answer it. Because I think it's better for readers to discover the answer in the book. To tell would definitely be spoilerish. But I promise, there is a valid reason that she has his baby without knowing that he is her child's father--and Rule's decision to hide the truth eventually gets him into some seriously hot water with Sydney.

Recipe: Best Chicken Noodle Soup Ever

I know, I know. We all think of chicken soup as a winter thing. But I like it in April, too. I like it year-round. Especially this recipe. It essentially takes two days—because you have to make the broth first and then cool it to skim off the fat. But it really is a simple process. And it is soooo good. Enjoy!
--Christine Rimmer , www.ChristineRimmer.com

2 Tbsp olive oil
2 medium onions, chopped
4 medium carrots sliced into quarter-inch rounds
3 celery stalks, CUT into quarter-inch slices
1 (5 ½ to 7-pound) chicken
2 quarts chicken broth
Up to 1 quart cold water
1 bay leaf
4 sprigs fresh thyme or ½ tsp dried thyme
5 sprigs fresh parsley
Salt and pepper to taste
2 cups egg noodles
Chopped fresh parsley for garnish

Cut the chicken into 8 pieces. (Yes, you can buy an already cut-up chicken. Just be sure it still has bones and skin and don’t cut off any extra fat. The fat adds flavor and then you skim it away later.) And of course, always be careful to wash hands, cutting tools and surfaces thoroughly after handling poultry.

Heat the oil over medium heat in a stockpot. Add onions, carrots and celery. Cook, stirring often, until soft, approximately 10 minutes.

Add the chicken pieces to the sautéed veggies and pour in the broth. Add enough cold water to cover veggies and chicken by about 2 inches. Bring to a boil over high heat and skim off the foam that rises to the surface. Add the parsley, thyme and bay leaf (You will remove these later, so if you tie them together or bag them in culinary cheesecloth, removal is easier). Reduce heat to low and simmer until the chicken is very tender, about 2 hours. (I put the lid on for this. My mother always simmered the soup uncovered. Your choice).

Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard parsley, bay leaf and thyme. Degrease the soup. (If you don’t mind skimming it hot, that’s fine—or if you have one of those fat-separating cups, even better. I like to chill the broth and the chicken overnight and then put the broth in the freezer for a few hours the next morning. The fat is thick and floating by then and easy to spoon off.)

Discard the chicken skin and bones and cut the meat into bite-sized pieces. Add the noodles and cook according to instructions on the noodle package (3-10 minutes). Stir the chicken back into the soup, add salt and pepper to taste, serve hot.

The soup will be good refrigerated for four days or so. You can freeze it for up to three months. Makes 12-15 servings

Guest Author Christine Merrill

I'd like to welcome author Christine Merrill to the blog today! Christine is the author of the fabulous LADY FOLBROKE'S DELICIOUS DECEPTION, which is the first book of the Ladies in Disgrace series from Harlequin Historical. Don't you just love that title? And "Ladies in Disgrace" is such a fun, intriguing name for the series.

Christine has a recipe to share with us, but first...

Three Random Questions for Christine Merrill

With two teenage sons and a husband at home, is it hard for you to find recipes that everyone will like? Or are the men in your house more of the "eat whatever's in front of them" variety?

The town boys have grown and flown the coop. As of this year, I we are officially empty nesters, which is weird. They are in college forty five minutes away, so we see them often.

But while they were here, they would eat almost anything put in front of them. The younger son had a difficult childhood, where he would only eat white things. And he still loves potatoes, rice, and cheese. But I taught him to cook as soon as he was old enough to see over the counter, and we watched a lot of Food Network and Cooking Channel. Alton Brown is great for boys, since he gets into the science of cooking.

And when puberty hit, Giada De Laurentiis and her low cut tops made both sons into foodies.

Generally, all three men of the family have been taught that the first one to complain is going to get stuck cooking. When I go wrong, like the time I made a Christmas goose that looked (and probably tasted) like a burned pterodactyl, everyone suffers in silence. Because, although they have kitchen skills, they are lazy.



St. Patrick's Day is coming up. Any Irish in you? Does your family celebrate St. Patrick's Day by doing anything special?

Not a drop. My relatives are a mix of Polish and German and maiden name is long and unpronounceable. But St Patrick’s Day is my mother’s birthday, and we used to spend it listening to her complain that there was nothing in the restaurants to eat but corned beef and cabbage.

I didn’t discover the corned beef brisket until after I was married. It’s delicious. And since you don’t have to do anything but add vegetables and boil it, it’s my kind of recipe. I make one every year for St Patrick’s Day, while listening to the Drop Kick Murphys.

Your latest book, LADY FOLBROKE'S DELICIOUS DECEPTION, is book 1 of the "Ladies in Disgrace" series of Regency romances. I can't tell you how much I love that series name. Ladies in Disgrace. It makes me feel all quivery with glee. How did you come up with the idea, and in what way is each of your three heroines disgraced?

I have to thank my editor for the trilogy name. She came up with it, and the book titles, since I didn’t realize I was writing a trilogy until after I had finished.

I am not much for long term planning. But things seem to work out in the end. I went from story to story, and they all connected.

In the first book, LADY FOLBROKE'S DELICIOUS DECEPTION, Emily’s husband. Adrian, has gone blind and doesn’t want anyone to know. So he’s abandoned her and is drinking himself to death in London. She tracks him down and has a torrid affair with him, even though he doesn’t recognize her.

The second book is LADY DRUSILLA’S ROAD TO RUIN. Dru is taking the mail coach to Scotland to stop her sister’s elopement. She’s traveling without a chaperone, and ends up hiring John, a character from the first book, who is heartbroken that Emily went back to her husband. They spend a lot of time alone, and of course, one thing leads to another...

The third book is LADY PRISCILLA’S SHAMEFUL SECRET, and is about Dru’s sister, who has ruined herself by eloping with a dancing master. Robert falls for Priss and courts her despite her reputation and the fact that she wants nothing to do with men, ever again.

Recipe: Christine Merrill's Posole

Hi, everybody! And, thanks for having me, Susan.

My first response, on hearing that I could guest on a food blog was to laugh, since people rarely come to my house for the cooking. I tend to prefer my recipes filling, spicy and with minimal preparation and will double and triple the recipe to avoid cooking again the next day. My crock pot is my best friend. But I will throw her over in a heartbeat if anyone suggests we eat out.

But for you, I will cook. And it will not be a St Patrick’s Day corned beef. “Throw a brisket in a pot with water and vegetables” is kind of short for a blog entry.

Instead, let me tell you about Posole.

I am from Wisconsin, and had lived 50 years in ignorance of this wonderfully easy stew. Probably because there is no cheese in it. My ancestors were German and Polish, and judging by the family recipes, they came from a region that invented cream of mushroom soup. My mother viewed all ethnic food with suspicion. If a food had to be seasoned, she encouraged me to use paprika because it ‘had no flavor’.

But last year I was looking for some sort of food appropriate to celebrate Halloween that wasn’t chocolate. Google lead me to Day of the Dead which led me to Mexican food, and a delicious stew that seems to have even more versions than its name has variant spellings (pozolé, pozolli, posole). This is my recipe, if you can call a loose collection of inaccurately measured ingredients a recipe.

All ingredients can be adjusted, for personal taste and availability. But you must have meat, hominy and green chilies.

Two pounds of meat.

Chicken or Pork. For the picture, I used pork, since recipes involving chicken all seemed to have the word “shred.” This was an extra step I was unwilling to take, even with a camera present. I got pork stew meat, already cut up.

One or two onions, chopped.
Garlic: approximately 4 cloves.
Salt, pepper and about 2 tsp of oregano and ½ tsp of cayenne pepper.

Put a little oil in the bottom of a Dutch oven or large kettle, and throw everything in to sauté. When the meat has browned, add:
Chicken broth
Diced canned green chilies.
One large can of hominy (aka white corn).

My proportion on this is usually one small can of chilies for every box of chicken broth, but an extra can of chilies wouldn’t hurt.

Add a bay leaf and ¼ cup of chopped cilantro.

People who hate cilantro are now complaining that I am trying to poison their food. They can add come coriander instead. Or maybe some cumin. Or all of the above. You can put some tomatoes in there, I suppose, if you like tomatoes (I don’t). Or use canned enchilada sauce to replace the chilies. Unlike my mother, I like spices, and am wide open to experimentation in the kitchen.

Leave it simmer, until you are tired of simmering it. An hour or so. Or dump it all in a crock pot and leave it all day. Either way will work.

Serve it in a bowl, garnished with chopped things to throw into it:
Radishes
Lettuce or cabbage
Cilantro
Onion
Lime wedges
Avocado
Jalapeño

And starchy things to sop up the juice:
Tortillas
Rice
Tostada shells
Fried tortilla strips

Choose any or all of the above. At the end of the night throw the left over garnishes into the pot and stir it all together. It will taste just as good (or better) tomorrow.

Moroccan Eggs ala Sarah Mayberry

If you love Harlequin Superromance as much as I do, you're in for a treat! Today's guest is author Sarah Mayberry, who writes passionate, sophisticated love stories that will absolutely carry you away. Sarah's latest book is MORE THAN ONE NIGHT.

From bed to baby to…bliss?
A chance encounter. A steamy night together. That's all Rhys Walker signs on for when Charlotte "Charlie" Long sashays across his path. Sure, maybe he catches a glimpse of forever in her eyes. But the brush-off note the gorgeous brunette leaves the next morning says it all, doesn't it? Time to move on.

Rhys never expects that moving on actually means reconnecting with Charlie. Or that her big news changes everything. Becoming a father now, under these circumstances, never factored into his plans. Yet he's not as upset as he thought. Because now he has the opportunity to explore that glimpse of forever…and turn it into reality.

Three Random Questions for Sarah Mayberry

On your website, www.sarahmayberry.com, you mention having worked in television for the Australian drama Neighbours. How do you think that job made you a better storyteller? Have you ever used your background knowledge of the television industry in a book?
Definitely working in TV has made me a better storyteller. The soap opera I worked on, Neighbours, is on five nights a week. Every week, we were plotting more than 100 scenes of (hopefully) emotional drama. Shaping ideas and seeing them executed taught me an enormous amount about story structure. I have used my "insider knowledge" as the background for my Blaze trilogy, Secret Lives of Daytime Divas (Take On Me, All Over You, Hot For Him). They were set on a soap opera in LA and were enormous fun to write.

Cooking is one of your passions. Share a cooking-related memory from childhood.
This is a negative cooking story. My mother (bless her!) was never fond of cooking so we grew up on meat and three vegetables. Invariably the vegetables were boiled until they were pastel colored and mushy. Horrible stuff. I had a whole coterie of tricks to avoid eating them. I think her indifference to food inspired a love of cooking in me. Whatever the reason, I love to cook for friends and family now. It's one of my favorite things.

The heroine of your latest book for Super, MORE THAN ONE NIGHT, is just out of the military, in charge of her own destiny for the first time in her life, when she finds herself pregnant after one romantic night with a take-charge business executive. Sounds like a recipe for some head-on conflict. How does Charlie feel about her unexpected pregnancy, and how does Rhys feel when he first finds out that he’s about to become a father?
Charlie is stunned to find out she's pregnant. It's not part of her life plan at all! But after initial shock and some soul searching, she decides she would be a good mother and she decides to keep the baby. Which means she needs to track down the father, a man she spent one wild, passionate night with, then left the following morning (for reasons which are explored in the book!). Rhys is a guy on the move. He's got a burgeoning IT company and he's just landed a huge contract - the sky's the limit. He has all these plans - and they come crashing down when Charlie turns up on his doorstep to tell him he's going to be a father, whether he planned for it or not. His first - very human - reaction, is to be angry. But then he warms to the idea - and, of course, to Charlie, who has haunted him since that one night they had together.

Recipe: Moroccan Eggs

Serves 2 - 3
1 can brown lentils (400g/ 14oz)
1 table spoon butter
1 table spoon olive oil
1 table spoon ground cumin
sprinkle of smoked paprika
6 eggs
1 - 2 tomatoes, chopped
Fresh coriander, chopped
Salt and pepper to taste
Bread of your choice, toasted

Drain the lentils and rinse them, then spread them on a non-stick tray or baking paper and dry them in the oven for 10 minutes at 200 degrees. They need to be dry enough that they will absorb the spices and oil during the next step of cooking.

Melt the butter in a medium-sized frypan with the olive oil. Add the dried lentils and cumin. Fry for 1 - 2 minutes. Turn the heat down, then add all six eggs and sprinkle the chopped tomato over the top. Dust with smoked paprika and season with salt and pepper to your taste.

Place a lid on the frypan and monitor until eggs are cooked to consistency of your choice. Alternatively, place the frypan in the oven and do the same. Once the eggs are cooked, use a spatula to divide into portions and serve on buttered toast or grilled turkish bread. Garnish with a handful of coriander per serve.

You can vary the recipe by including roast garlic at the tomato stage, or try a squeeze of lemon juice before serving. The oven-dried lentils are deliciously crunchy after being fried. We have this for breakfast, lunch and dinner - basically, whenever the mood strikes.

Cheaters Chicken Stroganoff from Laura Marie Altom

Welcome to Laura Marie Altom, whose latest book is A BABY IN HIS STOCKING, a heartwarming Christmas romance. (How cute is that cover and title?!) In a moment, Laura Marie is going to share an incredibly heartwarming Christmas story from her own life. Seriously, it's going to melt your heart. But first, here's a little bit about A BABY IN HIS STOCKING:

Wyatt Buckhorn is only a pal. If sharing scorching kisses that leave a woman feeble-brained means they're pals! But that's all the oilman-slash-rancher can be to Natalie Lewis. Five months pregnant and jilted, Natalie refuses to trust any man, least of all a man who is the definition of playboy. Throw in that every run-in turns into a fiery encounter, and "just friends" gets complicated. Which is a shame, because Natalie's life is messy enough.

Besides, she knows Wyatt's secret--he's sterile, and so enforces a strict kid-free rule. But when circumstances have them caring for a whole clan of Buckhorn youngsters over the holidays, Natalie sees a side of Wyatt that's definitely kid-friendly. Weakening defenses, and even weaker knees, have Natalie determined to destroy Wyatt's anti-family policy . . . before he leaves town for good.

A Chat with Laura Marie Altom

Share a special holiday memory with us.

When our boy/girl twins were high school freshmen, our son asked if a friend could stay with us for two weeks. His mother had just been evicted and he had nowhere to go. Of course, we welcomed him into our home. He was skinny and literally had nothing except the clothes on his back and a few extra, threadbare shirts. Two weeks flew by and Russell grew more at ease in our home. When the time came for his mother to get him, he became sullen. Only she didn't come.

Months passed and she still hadn't picked up her child. By this time, I was mad. How could a mother do this to her kid? My husband and I called a family meeting and had a talk with our twins about how they wanted to proceed. Would they be okay with us claiming Russell as our own? They agreed and we hired a family law attorney. Russell's mother finally made an appearance--in court. With a simple signature, Russell officially became our son.

We wanted that year's Christmas to be extra special. What could we possibly give Russell to show him how much he'd grown to mean to us, and how permanent his new home was? We decided to give him a kitten, but that was easier said than done! You would think in a town the size of Tulsa, Christmas kittens are easy to find--wrong! LOL!! Hubby and I drove for an entire day to pick just the right kitty.

For two days, our dogs pitching a fit, we hid the kitten in the master bedroom. Keeping the secret was so much fun, and when it came time for Russell to be given the coveted last gift of Christmas morning, we placed Foxy in his arms. That was such a special year. We take for granted how blessed we are to have the basics, but seeing our lives through Russell's eyes, everything felt new.

Russell and our twins are now college sophomores. Like any family, we've had our share of emotional ups and downs. With Christmas 2011 fast approaching, I'm excited to put all of the year's worries aside to instead focus on what's truly important--family.

These are pics of Foxy then and 23lb Foxy now!! She dwarfs our Yorkie, Daisy!!

If you were to win an all-expenses paid vacation, where would you like to go?
Bora Bora!!! I have a serious thing for palm trees, and that crazy aqua-colored water you only see in the tropics. My idea of the perfect day would be exploring some isolated cove, snorkling and lounging and maybe picking up a few shells. If a hunky waiter wanted to bring fancy umbrella drinks, that would be great, too!!

Your parents sent you to a dude ranch when you were a kid. Did that experience inspire your Buckhorns series?
Hmm, wish I had some great romantic tie-in, but nope, the Buckhorn Ranch is WAY ritzier than the place I stayed!! LOL!! I do have magical memories, though. Learning to barrel race, escaping our cabin in the middle of the night to stare up at the stars, jumping into the pool on sweltering Oklahoma summer afternoons. Dude ranch was the best!!

Cheaters Chicken Stroganoff

Since Hubby's an engineer and works a traditional nine-to-five day, I always feel a little guilty for living the writer's lifestyle of lounging in my PJs all day. Sure, I might be typing away, but still, I know I've got it pretty good!! LOL!! As such, I pretty much always have dinner ready for when Hubby gets home. We've been married 22 years, so I guess he likes my cooking!

I loathe following recipes--it's way more fun to just play, so this is my much easier take on a traditional beef stroganoff that usually gets me nice, clean plates. To my way of thinking, that's the best compliment my family can give!!

That said, here are there ingredients. Feel free to add more or less of everything. For me, it's all about personalizing it for your family's tastes.

• Three or four skinless, boneless chicken breasts split and diced into bite-sized cubes • One diced medium sweet onion • 1/3 of a stick of butter. • Salt to taste

Melt butter in a generous skillet, then saute chicken and onion until chicken is cooked. Sprinkle salt over all a few times while stirring.

• 1 can cream of mushroom soup • 1 cup sour cream • 1/4 to 1/2 cup white wine • 1 small can of mushrooms or 1 cup fresh (If using fresh, saute them with the chicken and onions.)

When chicken is cooked, add remaining ingredients and stir. Now's the time to get out your tasting spoon. You might want to add more wine or salt.

I usually pair this with a fresh veggie, or as in the picture, a light spinach side salad. A nice glass of wine is always yummy!! Hope you enjoy!!

Did Laura Marie's adoption story touch your heart? Be sure to post a comment here to let her know. And don't forget to buy A BABY IN HIS STOCKING!

Mac and Cheese ala Marin Thomas Plus Contest!

I'm delighted to welcome Harlequin American Romance author Marin Thomas. Marin's latest book, A RODEO MAN'S PROMISE, is available now. Marin will choose a random commenter today to win a free copy of A RODEO MAN'S PROMISE (US and Canada only). Be sure to post a comment, and then check back tomorrow morning to see if you've won. She will post the winner's name in a comment, along with her email address so you can claim your prize.

Buy from Amazon: A RODEO MAN'S PROMISE

Hot, Young Cowboy...
Winning dominated Riley Fitzgerald’s mind...until the day he met Maria Alvarez. Now, all the rodeo champ can think about is winning Maria’s heart--a task that may be tougher than busting broncs.
Beautiful, Older Teacher...
As a struggling teacher of at-risk teens in an impoverished, gang-infested neighborhood, Maria doesn’t trust the affections of a rich, hot-shot cowboy, especially one who’s ten years her junior. But she can’t deny the attraction between them--and luckily, Riley’s never been one to back down from a challenge.
Is She Out Of Her Mind?
There’s only one thing that’s more important to Riley than earning another world title, and that’s earning Maria’s trust. He’s got one chance to prove to Maria that he’s all the man she’ll ever need, and she’s the only woman he’ll ever want.

Three Random Questions for Author Marin Thomas

Susan: You’ve lived in a lot of different places and recently moved again. What’s the hardest adjustment for you to make when you move to a new state, a new town, a new home?

Marin: New State…Adjusting to a change in political climate…whether it's a red state or blue state every aspect of our lives is affected by the predominant political party of the state we live in….school districts, social programs, taxes, TV news coverage and general laws specific to that state.

New Town…Finding new doctors and dentists.

New Home…Starting from scratch creating that "homey" feel. I hate having to prioritize my wish list of home repairs and makeovers…I want everything done now!

Susan: What’s a non-writing accomplishment that makes you proud?

Marin: My Academic-All American status when I played basketball at the University of Arizona in Tucson.

Susan: You write wonderful cowboy heroes, including this month’s A RODEO MAN'S PROMISE. What’s something interesting that happened to you in real life while learning about cowboys and rodeos?

I attended my first rodeo at age 16 in Colorado. I was wowed by the good looking, larger-than-life cowboys strutting their stuff around the arena. My uncle knew the father of one of the bull riders so he took me down to the cowboy-ready area and introduced me to the bull rider. The cowboy grinned, flashing his missing front teeth then dug around in his gear bag until he found his dental bridge. He stuck it in his mouth and said, "There, now I can talk." That took all the romance out of my cowboy fantasies. When I began writing rodeo stories I decided then and there that my cowboy heroes would not be missing any of their pearly whites!

Marin Thomas's Mac and Cheese

1 (12 oz) container cottage cheese
1 (8 ounce) container sour cream
4 cups cooked elbow macaroni
2 cups shredded cheddar cheese (Sharp or Mild)
½ cup 2% Milk
1 green onion, chopped
½ Teaspoon pepper
½ Teaspoon salt
1 Egg
Topping
½ cup Breadcrumbs
¼ teaspoon paprika

Mix cottage cheese and sour cream in blender until smooth. Combine all ingredients with the noodles and pour into greased baking dish. Mix bread crumbs and paprika, sprinkle on top of casserole then coat top of dish with cooking spray. Cover and bake at 400 degrees for 20 minutes. Uncover and bake 5 more minutes. Makes 8 servings.

Variations: You can use low-fat dairy products in this recipe and it tastes just as good. For a heartier “crunch” use homemade croutons instead of the bread crumbs. Lightly toast croutons in butter and garlic salt spread over casserole and sprinkle with paprika. My husband loves the flavor of crisply browned croutons as you can see in the photo.

Linda Goodnight's Light Chocolate Peanut Butter Chip Cookies

Linda Goodnight is the author of heartwarming, inspirational romance novels, including her latest, THE CHRISTMAS CHILD. Linda has won the RITA Award for excellence in inspirational romance. Visit Linda online at www.lindagoodnight.com.

Linda, I love Christmas romances! Reading them is one of my favorite ways of getting into the holiday spirit. Would you please share the back cover blurb of THE CHRISTMAS CHILD?

Linda: I'd love to!

Who is little Davey?

A young boy is found huddled in a Dumpster in Redemption, Oklahoma, hungry, dirty and clutching a Christmas book. The scared, mute child captures Kade McKendrick’s guarded heart, and the undercover agent is determined to find answers. All he has is a name-Davey-and the boy’s trust of teacher, Sophie Bartholomew. As Christmas draws near, can sweet Sophie help the battle-scarred cop and the silent boy learn to smile-and maybe even to love-again?

In Redemption River, where healing flows...

Three Random Questions for Linda Goodnight

1. Share a random happy memory from childhood.

Let me tell you a story about a book, a mulberry tree, and a mama hog named Sally Ann. I have always been a bookworm and one of my secret escapes from two brothers was to take a book, hide somewhere on the farm and read all afternoon in peace and solitude. Sometimes I hid in the peach orchard and sometimes in the barn loft behind stacks of peanut hay with the barn cat, Bright Eyes. But this particular day I headed for the mulberry tree to indulge my taste buds in the sweet, ripe berries while I indulged my imagination in a book.

Everything went well that afternoon until my book ended and I was ready to climb down. You see, I’d forgotten one thing. The mulberry tree was inside a fence—a fence which happened to house a large Poland China sow and her six piglets. (To a nine year old she looked enormous.) Sally Ann was known to have a fierce temper but at the time I’d climbed up the tree she was nowhere around. Now, as I descended she spotted me and came squealing with jaws agape and evil intent. After scrambling back up, I hovered in the branches for a while and then tried again. Sally Ann was not to be challenged. She charged. I retreated. This went on for some time until I gave up the battle and decided if I was destined to die of old age in a mulberry tree at least I wouldn’t die hungry. After what seemed like hours, Sally Ann lost interest and wandered far enough away for me to escape.

Now, you’re probably wandering why that’s a happy memory. Truthfully, I don’t know why, but it is. I loved those lazy, innocent childhood days on the farm.

2. What kind of commercials make you cry, if any?

My family claims that I cry at anything-which is pretty much true. I am painfully sentimental which means sweet Christmas commercials from Hallmark and the Budweiser Clydesdales get me every time. I particularly love commercials where someone returns home after a long absence, especially if the returnee is a soldier in uniform. The minute I see him walking up to the door with that duffel bag in tow, music playing in the background, snow on the ground and a wreath on the door, I’m sniffling. I also get teary at commercials where the father of the bride fights emotion as gives his little girl away. Though I never remember what they’re advertising, I love those moments. Don’t you?

3. In what ways do you relate to the heroine of your latest book, and how are you different?

The heroine of THE CHRISTMAS CHILD, Sophie Bartholomew is a fifth grade teacher who loves Christmas, kids and baking cookies. That description fits me too, though I’m no longer teaching. We’re also both small town girls, but the similarities end there. Sophie is the eternal optimist, a character trait I envy but don’t have. She has a big, sweet smile and is a doer who thinks she can make the world a better place by giving to others. I wish I was more like her!


It seemed only fitting that I share a cookie recipe that Sophie and her students would make for their annual cookie sale. These are a light, sweet chocolate just perfect with a glass of cold milk.

Recipe: Light Chocolate Peanut Butter Chip Cookies

1/2 cup (1 stick) margarine
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 squares of unsweetened chocolate melted
1 teaspoon vanilla
1 1/4 cups self-rising flour
1 cup peanut butter chips
½ nuts optional

Preheat oven to 350°. Cream the butter and sugars. (I use a mixer.) Beat in the egg, chocolate, and vanilla. Mix in flour. Add the peanut butter chips and if desired, the nuts.

Drop by teaspoonfuls onto lightly greased or sprayed baking sheet. Bake for 10 to 12 minutes.

Dana Marton's Stovetop Chicken Casserole

My friend Dana Marton is the author of fabulous romances filled with international intrigue. Her heroes are powerful, dangerous men with hearts of gold and a desire to serve and protect their country, their family... and the women with whom they fall in love.I recently had the pleasure of reading the first two books of Dana's latest ebook trilogy, Agents Under Fire, starting with GUARDIAN AGENT and continuing with AVENGING AGENT. If you love romantic suspense, you must check out these books!

Amazon: GUARDIAN AGENT, AVENGING AGENT
Barnes and Noble: GUARDIAN AGENT, AVENGING AGENT

When she's not writing, Dana uses her creativity in other ways... such as creating this delicious Stovetop Chicken Casserole. Mmmmmm! It looks as creamy and delicious as the heroes in her books. And now here's Dana Marton...

Recipe: Stove Top Chicken Casserole

(As they say, necessity is the mother of invention. I came up with this stove stop recipe when my husband broke my casserole dish, and found that I can make something very similar in less time than it would take in the oven. Which leaves extra time for reading!)

4 chicken breasts chopped into cubes
2 tbsp olive oil
1 tsp salt
1 package of your favorite noodles (I used wide egg noodles)
1 can of Cream of Broccoli soup
1 cup of milk
1 package of frozen broccoli
Grated parmesan cheese

Take a large non-stick skillet, add olive oil and chicken. Salt, then cook over medium heat. When the chicken is almost done, add frozen broccoli, soup and milk, and stir well. Cover with lid. While that cooks, prepare and drain noodles. When both the meat and the broccoli are ready, stir in hot noodles. Cook for 5 more minutes without the lid. Serve sprinkled with parmesan cheese.

Anyhow… that’s what someone watching me would see while I cooked this. Now here is how it goes in my head. Yes, writers’ brains are that weird.

Love is a Complex Dish

(a story of romance and danger)

“Help!” she cried, despair burning through her.

And he was there, once again, to save her.

“Agent Broccoli,” she sighed his name with relief, even as the dancing flames surrounded them. Did this mean that he’d forgiven her?

He cut the ropes that bound her and dragged her out of the smoke-filled Parmesan Pantry, the cheese store that had been in her family for three generations. Then he dragged her into his arms. “I’ll always be there for you.” His seductive voice whispered into her ear. “And not just because you’re a hot chick. I love you.” His olive color eyes darkened as he kissed her.

But, as the last time, a new wave of attack interrupted. He pushed her protectively behind him to face their evil enemy.

He charged at Wide Noodle, fury pushing him forward, his masculine lips twisted into a growl.

Lord, she loved those lips, his wild, full head of hair, those wide shoulders… She loved everything about him.

“I love you!” she called after him, admitting it at last. She was done pushing him away.

He fought with renewed strength, ignoring his injuries, until Noodle lay limp at his feet, begging for mercy.
His reinforcements were arriving by then, and carted the villain off to the Skillet County Jail.

Then it was just the two of them, and she threw himself into his arms, where they finished that kiss at last. Love really was the salt of life, she thought, dazed by the emotions that swirled through her. She knew now that what she had with him was worth fighting for. She was never going to run from love again.

Hope you enjoy both the dish and the story!
Author, Dana Marton
www.danamarton.com

Renee Ryan's Chocolate Cherry Dump Cake

I'd like to welcome Renee Ryan to the blog, whose next book from Love Inspired Historical, COURTING THE ENEMY, is an inspirational romance set during World War II. Visit Renee online at ReneeRyan.com

Three Random Questions for Renee Ryan

1. Tell us about something fun you did over the summer.
I had the pleasure of moving my daughter out of her dorm and into her very first apartment. Okay, I know that doesn’t sound like a lot of fun, but I was able to reconnect with her after her first year of college. I hadn’t realized I would miss her as much as I did. We had a great time rushing around town, getting lost (on my part) and eating lots of frozen yogurt. I even enjoyed buying all the necessary items for her new apartment, especially the things for her kitchen. Who knew there were so many different sized pans?

2. What do you remember about the first date you ever went on?
We were both way under dressed. It was a semi-formal event for one of the high school clubs. We were naïve sophomores and thought semi-formal meant jeans without holes in them. At least we were both equally embarrassed when we walked into the room. I guess that helped the first-date jitters, or at least put the tension on the situation rather than each other. I dated that boy for months after that, forever in teenage years. :)

3. COURTING THE ENEMY is a World War II historical romance. Share an interesting fact that you learned while researching this time period.
One of the best things about writing COURTING THE ENEMY was that I was able to set it in the United States just a few miles from where I grew up as a child. The story is focused on a Nazi plot to bring the war to American soil. The Nazi’s actually did land a group of saboteurs off the coast of Florida, walking distance from my home. Thankfully, the attempt failed. Because my father is a WWII vet and lived close to where this real-life event occurred I was able to research the area with him by my side. A blessing all around.

Recipe: Renee Ryan's Chocolate Cherry Dump Cake

2 cans of cherry pie filling (21 ounces each)
1 box of chocolate cake mix
2 sticks of butter, sliced into 12 pieces each
2.25 ounce bag of chopped pecans
1/8 cup white sugar
This recipe is so easy and so delicious
Preheat the oven to 350.
In a 9 x 13 cake pan:
Dump the 2 cans of cherry pie filling into the bottom of the pan. Sprinkle the box of chocolate cake mix evenly on top of that. Distribute the butter slices on top of the cake mix. Spread the pecans evenly over the butter and cake mix. Finally, sprinkle the sugar over all.

Bake in the oven for 30-45 minutes and serve warm.

Many variations: 2 cans peach pie filling and yellow cake mix, walnuts. Or 2 cans peach pie filling, white cake mix, pecans or other nuts (or no nuts)... use your imagination!

This is also delicious with a scoop of vanilla ice cream.

Gravlax (Salt and Sugar Cured Salmon)

Find more free recipes - and excerpts of my books, including the latest Fool's Gold romance, ONLY MINE, at www.susanmallery.com!

I'd like to welcome Louisa Edwards to my kitchen! Louisa writes a series of steamy, sexy romances with a cooking twist.

Louisa Edwards:

My next book, Too Hot to Touch, is out on August 2nd! It’s the first installment in my new contemporary romance trilogy, and it introduces a team of talented young chefs competing in a high-stakes culinary competition for fame, fortune…and each other’s hearts.

As you might have guessed, there’s plenty of food in my books! I think you can say a lot with what you choose to cook—and my hero, Max Lunden, definitely understands the language of food. The language of love? That, he needs a little help with. Luckily, he’s got Jules Cavanaugh, their tough-talking team leader…who just happens to have had a crush on Max since they were teenagers. Now that they have to work together, though, she’s determined to keep her cool—no matter how hot it gets!

The competition is fierce, and the whole team has to pull together to create a winning menu. I wanted to share one of the three recipes that appears in the back of Too Hot to Touch. This one is for gravlax, one of my favorite things to make. It’s a super adaptable recipe, perfect when you’ve got houseguests or a dinner party, because it’s one of those where you throw the ingredients together and then just stick it in the fridge and forget about it.

I know it sounds fancy, but gravlax is just salt and sugar-cured salmon—sort of like smoked salmon without the smoke! The salt/sugar blend “cooks” the fish, and leaves it with a firm, supple texture and a delicious, lightly sweet and herbal flavor that you can change, depending on what you add while it’s curing. I’ve made it with dill and gin instead of tarragon and Pernod, with no alcohol at all (it’s completely optional), and it always tastes delicious and refreshing. Perfect for such a hot summer!

I hope you enjoy the Too Hot to Touch team’s version…and if you want to find out whether the recipe helps them win a spot in the Rising Star Chef competition, and if Max and Jules figure out how to tell each other what they really feel, read the book!

Too Hot to Touch on Amazon
Too Hot to Touch on Barnes & Noble

Recipe: Beck’s New York-Style Gravlax

2 lb whole salmon fillet, skin on (ask fishmonger to remove all pin bones)
2 cups granulated sugar
1 cup salt
4 cloves garlic, thinly sliced
1 tablespoon black pepper
4 bunches fresh tarragon
¼ cup Pernod, or other anise-flavored liqueur (optional)

Rinse the fish, checking for loose scales, and pat dry with paper towels.

Stir together the garlic, sugar, salt and pepper in a large bowl. Coat the bottom of a 9 x 13 casserole with about a third of the mixture.
Lay the fish, skin side down, across the sugar mixture in the pan. Place one bunch of tarragon around the sides of the salmon, then pour the rest of the sugar mixture over the top of the fish, making sure to cover it completely.

Spread the rest of the tarragon over the coated fish, then (if you want) pour the Pernod over all and cover with plastic wrap.

You may place a weighted 8 x 11 pan on top of the covered salmon to help the curing process and absorption of the tarragon oil into the sugar, but it’s not strictly necessary.

Put the pan in the refrigerator and allow to cure for two to three days. Check the salmon every twelve hours or so to make sure it’s still covered, adding more sugar and salt if needed.

When ready to serve, remove the gravlax from the pan and rinse well. Pat dry with paper towels and slice thinly across the grain. Great on sandwiches, in salads, with eggs—anywhere you’d use smoked salmon! It’s especially good on crackers with sour cream, diced red onion, and capers…

Donna Alward's Nacho Dip

I'd like to welcome Harlequin Romance author Donna Alward today as a guest cook on Susan Mallery Cooks! Today, we have not one but two of Donna's favorite recipes, which she shares below.

Donna is the author of A FAMILY FOR THE RUGGED RANCHER, a sweet and emotional story of a die-hard bachelor who falls hard for his new housekeeper. Free excerpt of FAMILY FOR A RUGGED RANCHER.

Instant family - just add Daddy!

Gruff rancher Luke Evans's new live-in housekeeper comes with an unexpected addition: a small son! Emily may be a pretty single mum - and even Luke has to grudgingly admit little Sam's quite cute - but a family is not on this die-hard bachelor's wish list!

Luke's plan? To spend as much time away from the house as possible. But, slowly charmed by Emily's sunny smile and Sam's infectious giggle, Luke begins to wonder if there might be room on his ranch - and in his heart - for a family after all!

Three Random Questions for Donna Alward

What was your favorite food that your mother used to make for you? Do you make it now for your family?
One of my faves was what we called Meat Pie but which is really a Beef Pot Pie. She'd cube up leftover roast beef, potatoes, carrots, peas, onions, and of course gravy and seasonings and put it all in a casserole and top with pie crust. I don't make it often for our family as it never tastes quite the same when I do it, but when we go home for a visit she often makes it because we all love it. She usually pairs it with baking powder biscuits. Yum!

What kind of car do you drive, and what does it say about you?
I drive an old Ford F150 pick up. When we first got it, it was my husband's vehicle and I had a minivan. But when we moved he bought a car and I "inherited" the truck. Which is fine by me. It gets me where I need to go (which usually isn't far, since I don't have any commute!) and it's quite practical for hauling around camping stuff or mulch or whatever we want to load into the bed. I expect I will drive it until it dies but when it goes I want another truck. I suppose what it says about me is that it is practical without a lot of fuss.

You love writing romances with rancher and cowboy heroes, such as your current Harlequin Romance, A FAMILY FOR THE RUGGED RANCHER. Who’s your favorite on-screen cowboy and what do you love about him?
Right now I'm REALLY taken with Tim Olyphant as Raylan Givens in JUSTIFIED. He's sexy, edgy, and a real cool customer. Plus he makes me laugh.

Recipe: Donna Alward's Hot Nacho Dip

Donna says, "It's summer time and one of our absolute favourite things to do is hang out next to our pool with friends. All that swimming (and floating and making margaritas) works up an appetite for snacks, so I often whip up nacho dip. Here are two recipes, one hot dip and one cold, both really easy and delicious."

1 250g tub cream cheese
1 can Stagg Chili
1 cup shredded cheddar or monterey jack blend cheese

Spread cream cheese in the bottom of a pie plate. Layer on the chili and top with the cheese. Bake at 400 degrees until cheese is bubbly (you can also do this right on your barbeque!), and serve with your favourite chips!

Recipe: Donna Alward's Cold Nacho Dip

1 cup cream cheese
1 cup Miracle Whip Salad Dressing
1 cup salsa
1/2 cup taco sauce
1 tomato, chopped
1 green onion, chopped
1 cup shredded cheddar
sliced pickled jalapeno peppers (optional)

Whip cream cheese and salad dressing together and spread on the bottom of a pyrex pan (9x13 is a good size). Then layer: taco sauce, salsa, cheddar, tomato, green onion, and jalapenos. You can eat it right away but it's even better if it's refrigerated a few hours ahead of time. Serve with your favourite chips!

Dana Marton’s Tall, Dark and Cool as a Cucumber Salad

I’m happy to introduce my good friend Dana Marton, author of fast-paced, adventurous stories of romantic suspense. Dana’s latest book, GUARDIAN AGENT, takes readers to the dangerous nighttime canals of Venice, Italy, where hero Gabe Cannon is part of an elite covert ops group tasked with bringing in a rogue agent. But when Gabe gets orders to shoot to kill his former friend, he goes rogue, too, to protect the former agent and his friend’s beautiful younger sister.

Read a free excerpt of GUARDIAN AGENT at www.danamarton.com!

Three random questions for Dana Marton

Did you ever have a crush on a teacher or another inappropriate adult? If so, who knew about your crush?
I had a huge crush on my history teacher in high school. He looked like Antonio Banderas. I always made sure to get As in his class :-) As far as who knew about it.... I'm afraid, pretty much all the other students did. I was not very good at disquising my teenage crush.

Where did you and your husband go on your first date?
Perkin's. We lived in a very small town so choices were limited to the extreme. But by the end of dinner he knew I was the one. (He says.) Once when I was overcome by skepticism, I asked him if it was such a momentous occasion for him, does he remember what I wore. I totally didn't expect him to, but he remembered everything to the last detail after 15+ years.

What is something silly you’ve done when playing Truth or Dare?
Ride on the hood of a car, hanging on to the windshield wiper while someone drove it around the parking lot. I was young and very stupid. Do not try this under any circumstances!!!

And one not-so-random question

What makes Gabe, the hero of your latest book, GUARDIAN AGENT, so delicious?
He's tall, dark and hot. And nice. He just has the most amazing heart. On the outside, he's this tough commando soldier with a dark past, but when things come down to the wire, he always does the right thing. He is the type of man who would put his life at risk for a stranger. If you're ever in real deep trouble (as in mercenaries with a kill order are chasing you accross the rooftops of Europe to take you down), he is the guy you'd want by your side.

Recipe: Tall, Dark and Cool as a Cucumber Salad

—a story of summer love for the kitchen, the back yard BBQ and the picnic park—
He stood tall, dark and cool. His very name made her tremble with desire: Sir Cucumber. She rolled with grace, a curvaceous redhead. Lady Tomato.

“Juicy,” he thought the first time he saw her.

But Odorous Onion stood between them.

Their fight shook the garden. Swords flashed. Endless cuts on both sides. Courage and despair. Their grunts peppered the air. As well as Odorous Onion’s salty language, which made Miss Tomato gasp.

“You will be mine, you zesty wench,” Onion threatened.

“I’d rather drink vinegar,” she tossed back.

“She’s my love, my life, my everything!” With that shout, Cucumber surged forward and cut Odorous Onion down where he stood, vanquishing his archenemy at last.

“My Kingdom is yours, Lady Tomato,” the gallant prince kneeled in front of his love at last. “Please come with me to my castle of Mayonnaise.”

She gave him a serene smile. “I do think our flavors will blend beautifully, fair Prince,” she agreed before he kissed her.
----------------------------------------------
Cast of characters: 2 cucumbers, 2 medium tomatoes, ½ red onion, pinch of salt, pinch of ground black pepper, 1 tbsp white vinegar, 3 tbsp mayonnaise.

Synopsis: Cut cucumbers, tomatoes and onion into thin slices then mix in with salt, pepper, vinegar and mayonnaise. Cover and chill in fridge for an hour.

Genre: Cucumber Salad

Good Morning Sunshine Casserole from Jill Shalvis

My friend, Jill Shalvis has a new book out on March 29 called THE SWEETEST THING, the second book of her charming Lucky Harbor series. Tara Daniels thinks she's got it all together. A tightly wound erstwhile Southern belle, she knows all the answers. Until sexy Ford Walker swaggers into her life and turns her brain into pudding.

Click here to read an excerpt of THE SWEETEST THING on Jill's website. We're giving away a copy of THE SWEETEST THING today! Post a comment here for a chance to win. US addresses only.

I invited Jill to join me here today to answer five random questions and share one of Tara's delicious recipes. (Clearly, Jill had much better luck with Tater Tots than I did!)

Five Random Questions for Jill Shalvis

Who taught you how to drive? Have you ever had a fender bender?

My 16 year old boyfriend taught me to drive, and it wasn't pretty. It was a VW Bug, a stick, and I'd never driven a stick before. AND we lived in hilly Los Angeles. It was a nightmare. My first of many fender benders involved the tragic death of a mailbox. It died too young.

What is the biggest failure you’ve ever had in the kitchen?

Oh Lord. Pick one. My favorite is when we moved from Los Angeles to the Sierras. High altitude. Like 6300 feet high altitude. And my favorite kind of cooking is baking. But let me tell you, cooking at 6300 feet is VERY different. I burned bread, I burned muffins, I burned cupcakes, I burned pies. And I burned them all quite spectacularly. One time the fire department even had to get involved, but I don't want to talk about it.

What’s with this famous cookie obsession of yours? How did it start?

I can't even remember how it started. But hi, my name is Jill, and I'm addicted to cookies. Any kind. All kinds.

What’s the weirdest thing you like to eat?

Okay but don't judge me. The day after Thanksgiving, I made bread, slice it thick, load on leftover turkey and lettuce and ... ketchup. Don't ask, I can't explain it.

Writers often put aspects of themselves into the characters in their books. What, if anything, do you have in common with Tara from The Sweetest Thing?

Tara and I have very little in common. She's tall and beautiful and self assured (at least on the outside) and tough. I have far more in common with her sister Maddie (whose story was told in Simply Irresistible 10/10). Maddie's a little bit fumbling and unsure, but she is fierce when it comes to those she loves. I'm definitely fierce. :)

Good Morning Sunshine Casserole

1 layer of tater tots
1 layer of ham or sausage cubes (or crumbled bacon, whatever makes your skirt blow up)
1 layer of grated cheddar cheese (there's no such thing as too much cheese for breakfast)

Pour this over the layer:
6 beaten eggs
1/2 tsp salt (or more, if no one's looking)
1/2 tsp. pepper
1 tsp. dry mustard
1/2 cup of chopped onion
3 cups of milk
2 tsp. Worchestershire sauce
Add 1/2 cup melted butter over all that.

Cook 1 hour at 350 degrees uncovered.