Lisa Renee Jones's Blog, page 128
April 7, 2013
Beneath the Secrets part 3 blurb and short teaser excerpt
Hi All!
I will load Beneath the Secrets part 3 about 10 my time tonight so it should be live by Monday morning.Here is the blurb and a short teaser!
Lisa
BLURB:
Blake has discovered Kara’s true identity and with it the past that has haunted him for two years will be recreated. She is everything that will destroy him and the only one who can save him.
TEASER EXCERPT
I know who you are, Kara.
Kara’s heart raced at Blake’s declaration, his strong, powerful body trapping hers against the entry wall inside her apartment and preventing her escape, his hands pressed to the surface by either side of her head. He was caging her, trying to intimidate her. Trying to get her to admit what he couldn’t know.
April 5, 2013
Daily recipe and prizes in April! Tab down to enter!
It’s fun and yummy and there are prizes to giveaway! Just scroll down and comment to enter! We draw winners the last day of the month so you can still enter every single day you might have missed. Just comment on each post! There may be some random post in between but each day is labeled at Recipe #1, #2 and so on…Good luck!
Beneath the Secrets part 3 is out Monday the 8th! Part 4 is the 30th of April!
Picks up where part 2 leaves off
Blake has discovered Kara’s true identity and with it the past that has haunted him for two years will be recreated. She is everything that will destroy him and the only one who can save him.
April 4, 2013
Day 5 Recipe and a Martha Stewart cookbook for prize!
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Rae makes today’s recipe one that can keep on serving for those delicious leftovers, for kids school lunch sandwiches, for mid-afternoon snacks or for practically any occasion. The best part is that it can be added to another dish to compliment it or to serve all by its lonesome, either way, it works.
As always, Just comment for your chance to win the daily prize. All prizes will be drawn at the end of the month so that means if you get here late you can still comment on every day for your chance to win. Picture of today’s prize is at the bottom of the post.
PULLED PORK IN CROCK POT
YOU WILL NEED:
5 pounds pork shoulder roast
2 medium onions
1 can ginger ale
1 jar of BBQ sauce, use your favorite brand or homemade if you make it
Another BBQ sauce for serving (optional)
Rolls for serving
Slice onions and place on bottom of crock pot
Place roast in crock pot, cover with can of ginger ale
Cover, cook low 12 hours
Remove the roast and onions, set aside, remove remaining liquid.
Using 2 forks shred the meat, remove bones and fat, discard the bones and fat.
Return shredded meat and onions to crock pot. Add I jar BBQ sauce, cook additional 4 hours
Serve with rolls and additional BBQ sauce if you like.
Enjoy!
Recipes with Rae
TODAY’S PRIZE:
Martha Stewart’s Handmade Holiday Crafts Book
April 3, 2013
Day 4 Recipe with a Barefoot Contessa Prize!
QUICK extras contest:
And Dangerous Secrets is on sale for 99 cents everywhere! Amazon and Barnes
And Blake’s story part 3 is out Monday!!!
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Rae’s Recipe for today, April 4th, is a nice pasta dish with her own special twist added to it that gives it a bit of a sweet taste to help bring balance to this GREAT dish, just look at the pic.
As always, Just comment for your chance to win the daily prize. All prizes will be drawn at the end of the month so that means if you get here late you can still comment on every day for your chance to win. Picture of today’s prize is at the bottom of the post.
SOUTHWEST PASTA SKILLET
YOU WILL NEED:
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped green peppers
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1 pkg. (10 oz.) frozen corn
1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme
2 cups hot cooked rotini pasta (I used medium shells)
1 cup KRAFT Shredded Monterey Jack Cheese, divided
DIRECTIONS:
Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 7 to 8 min. or until chicken is done, stirring occasionally. Add tomatoes, corn and cooking crème; cook and stir 3 min.
Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.
Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.
*THIS RECIPE IS FROM WWW.KRAFTFOOD.COM
* I like to use red peppers in place of green, it gives the dish a sweeter taste.
Recipes With Rae
TODAY’S PRIZE
Today’s Prize: Barefoot Contessa’s Brownie Cookie Mix
April 2, 2013
Sweet Day 3 Recipe:
April 3nd Recipe Journal:
Rae is making April 3rd “sweet apple day” with a wonderful creation that is sure to impress at home or at any event, definitely an eye catcher. Just look at the picture, makes your mouth water doesnt it….The prize for today’s blog is located at the bottom, take a look, its really unique.
As always, Just comment for your chance to win the daily prize. All prizes will be drawn at the end of the month so that means if you get here late you can still comment on every day for your chance to win. Picture of today’s prize is at the bottom of the post.
APPLE CAKE
1/2 cup unsalted butter
3 medium apples
1 tablespoon ground cinnamon
1 cup granulated sugar (will be separated)
1 tablespoon granulated sugar (will be separated)
1 cup all-purpose flour
1 egg, lightly beaten
1 teaspoon baking powder
Directions:
* Preheat oven to 350 degrees * melt butter, set aside to cool.
* peel core & cut apples, like you would for an apple pie.
* Combine apples, 1 tablespoons sugar and cinnamon in a bowl, coat apples.
* arrange the apples in a greased, 8 or 9 inch baking dish, or a pie dish. I like to put in a pie dish & arrange the apples in circles so it looks fancy.
* In a new bowl, add remaining sugar, flour, and baking powder. mix to combine.
* add in slightly beaten egg and butter to flour mix.
* mix just until combined. Do Not over mix.
* batter will be stiff, carefully spread batter over apples.
* Bake in preheated oven 40-45 minute
* cool pan on wire rack 15 minute.
* loosen cake with a knife on all 4 sides, flip cake onto a cake plate replace any loose apples.
* Serve warm or room temperature.
* enjoy!
RECIPES WITH RAE
Today’s Prize: Tattoo Pig Spatula by Guy Fieri
April 1, 2013
Rae’s Fest Continues – DAY 2 RECIPE: King Ranch Chicken Casserole
April 2nd Recipe Journal:
For today’s recipe, Rae reached out to a friend, Mandy Hessong, (Thank you Mandy) for this wonderful one dish wonder. As you can tell by the picture, this dish just begs to be dug into as soon as it comes out to the table.
As always, Just comment for your chance to win the daily prize. All prizes will be drawn at the end of the month so that means if you get here late you can still comment on every day for your chance to win. Picture of today’s prize is at the bottom of the post.
King Ranch Chicken Casserole
Ingredients needed:
Either a full chicken, cooked and then Shredded or you can just cheat and use chicken breasts and shred them
A bag of round tortilla chips
shredded cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of ro-tel tomatoes
casserole dish
Directions:
Cook and shred the chicken
Combine the soups and ro-tel tomatoes in a bowl
Alternatley layer the chicken and tortilla chips and pour the mix over each layer. You can spread cheese on each layer too if desired. Cover the top with cheese and then bake at 350 until the cheese is fully melted.
Mandy Hessong
Today’s Prize KitchinAid Classic Utility Whisk (Turquoise)
Today’s Prize: KitchenAid Classic Utility Whisk (Turquoise)
March 31, 2013
Rae’s April Recipe fest begins! Yummy fun and prizes! Day 1: Quesito Recipe, Puerto Rican Cheese Danish
Today’s prize Paula Dean spatula set
Hello everyone!
Let the fun being. Each day my wonderful Underground Angel (my street team) Rae, who is a the most crafty talented person, has gathered some amazing food to share. Most days we will have pictures of the finished products one of my angels created. If only I could eat them!
Just comment for your chance to win the daily prize. All prizes will be draw at the end of the month so that means if you get here late you can still comment on every day for your chance to win. Picture of today’s prize is bigger at the bottom of the post.
Also yesterday’s contest is still open HERE
Quesito Recipe, Puerto Rican Cheese Danish
Quesito’s can be found in neighborhood bakeries all over Puerto Rico.
You will need 1 package Pepperidge Farms Pastry Sheets, Make sure you get SHEETS, NOT puffs.
16 ounces cream cheese, fat free or full flavor is fine. I use fat free myself.
½ cup granulated sugar, can be adjusted up or down, per your taste.
1 teaspoon vanilla
You will also need,
Egg white
Approx. ¼ cup light corn syrup
Colorful sugar crystals, if you don’t have, regular granulated sugar is fine, (for sprinkling)
Make sure you defrost pastry sheets before you prepare dish
Heat oven to 350 degrees
Mix, cream cheese, ½ cup sugar and 1 teaspoon vanilla together.
Cut each pastry sheet into 9 squares, you will have 18 squares when finished.
Fill the pastry with 1 spoon full of cheese mixture. Roll the pastry square and put on a baking sheet with parchment paper, seam side down.
Adjust the amount of filling so you get enough cheese for all pastry squares, a little goes a long way.
When you have all done, brush all with egg white. And add granulate or color sugar crystals. ( I adjust colors to go with holiday theme)
Bake for approx. 12 minutes. Check for golden brown, they may need a few minutes, just watch carefully. Cheese will melt out, that is normal.
When done, take out of oven. Immediately brush with corn syrup. You can add more sugar if you like at this time. Let cool and ENJOY!
No Known source for recipe.
Comment for a chance to win!
Today’s prize Paula Dean spatula set
