On The Menu - Banana Pudding

From Grandma Nancy's Kitchen 

Banana Pudding 

Southern/traditional banana pudding is one of the few things I make from store-bought ingredients as opposed to cooking from scratch. This is a recipe I grew up on (with on slight modification) and it’s one that’s garnered me more than a few proposals of marriage! It is also the most requested dessert from four of my five grandchildren. For some reason, that oddball child prefers my Cookie Monster ice cream! This recipe is enough for 10 or, as my eldest grandson says, “the five of us times two”!


Ingredients:
• 2 boxes of Jello brand Cook & Serve vanilla pudding (MUST be the kind you cook ... do not use instant)
• 4 cans of evaporated milk (full fat – do not use 2%)
• 1 box vanilla wafer cookies
• 4-5 medium bananas (ripe but not bruised) sliced to a 1/8” thickness
• 1 container of Kool Whip OR 8 oz heavy cream, whipped with 2T sugar (Note: I grew up on a meringue topping which was browned in the oven. My grandchildren don’t like meringue so I switched to whipped cream.)

Directions:
• Assembly for the pudding is a very quick process (to keep pudding from getting a skimmy top), so you should have your 13x9 glass pan and clear plastic wrap close by.
• Slice bananas and set aside; open vanilla wafer cookies and pour out for easy reach.
• Pour two cans of evaporated milk into a 2-3 quart saucepan, add both boxes of pudding and whisk to dissolve completely. Add both additional cans of milk.
• Cook over medium heat, stirring constantly until thickened. Remove from heat.
• Assemble as follows: 1 layer of pudding, 1 layer of wafers, 1 layer of banana slices. Repeat layers a second time, reserving enough pudding to top.
• Immediately cover with plastic wrap and press firmly against pudding to eliminate air bubbles.
• Place on wire rack and allow to cool to room temperature.
• Place in refrigerator for at least 3 hours; overnight is better.
• When time to serve, remove plastic wrap and top with Kool Whip. Serve any leftover Kool Whip on the side.

Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people. www.nancyfraser.ca

Pushing the Limits by Nancy Fraser

Can two high-powered attorneys learn to share the courtroom as easily as they’ve shared the bedroom? 
When a case of mistaken identity puts Cade Tucker in the wrong place at the right time, he can't believe his luck. Drawn to the beautiful Julia McCormack, he flirts his way into her bed, and they welcome the New Year together.
https://www.amazon.com/Pushing-Limits-Entangled-Flirts-Fraser-ebook/dp/B00H6EOLMG/

On The Menu - Sweet Potato Pie

From Grandma Nancy's Kitchen 

Sweet Potato Pie 

Thanksgiving is upon us. Even though I live in Canada, I was raised in the U.S. After I married, I moved to Windsor, ON and worked in Detroit, MI. My boys were raised cross-border kids. Which, luckily for them, often meant to versions of the same holidays. The Canadian Thanksgiving is in October and, even though we’re no longer a border family, my youngest son continues to celebrate the American Thanksgiving with a turkey and all the fixings. My contribution is my mother’s version of Sweet Potato Pie. My grandchildren have come to prefer the sweet potato over traditional pumpkin ... mainly because it tastes like candy on plate! 

 Ingredients:

 • 1 lb sweet potato (2 medium)
• ½ cup butter, softened
• 1 cup white sugar
• ½ cup milk (I prefer canned – Carnation or Pet)
• 2 eggs
• ½ t nutmeg
• ½ t cinnamon
• 1 t vanilla
• 1 pie crust (9”) unbaked (deep dish is best)

Directions:
• Boil sweet potatoes in skin for 40-50 minutes or until done. Run cold water over the potato until able to handle and then remove skin.
• Pre-heat oven to 350 degrees.
• Break potato apart in large bowl, add butter and mix well with mixer.
 • Stir in remaining ingredients and then beat on medium speed until mixture is smooth.
• Pour filling into unbaked pie crust. *
• Bake for 55-60 minutes or until knife inserted in center comes out clean. Pie will puff up like a soufflé and then will sink down when it cools.
• Serve with ice cream or whipped cream.

Hint: * Any leftover sweet potato mixture can be placed in an oven proof ramekin and baked along with the pie for an extra treat.

Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people.
www.nancyfraser.ca

The Lawman’s Agreement
Can the lady doctor and steadfast lawman navigate a fake romance? Or will the real thing catch them by surprise?
http://www.amazon.com/The-Lawmans-Agreement-Entangled-Scandalous-ebook/dp/B00FUWUI50/

On The Menu - Fall/Winter Saturdays: Create a Soup

From Grandma Nancy's Kitchen

Fall/Winter Saturdays: Create a Soup 

One of my absolute favorite fall and winter rituals is the weekly pot of soup. My grandchildren look forward to samples for their lunchboxes or just an evening with grandma, good soup, and hot buttered biscuits. This is my basic recipe and some of my favorite variations. 

Base Ingredients:
• 2 tablespoons good quality olive oil
• ½ cup chopped celery
• 1 medium onion chopped
• Choice of: ½ cup chopped red pepper or carrot (I prefer the peppers)
• Optional: ½ cup chopped mushrooms
• 1 tablespoon dry Italian seasoning
• 1 tablespoon minced garlic (I prefer the bottled version)
• 1-2 cartons stock (Choice of chicken, beef or vegetable)
• Choice of: 1 cup dry pasta or 1 cup cooked rice
• Salt and pepper to taste

Add-ons for chicken base:
• 1-2 cups cooked and cubed chicken
• Optional: 1 can cream of chicken soup (if only using 1 carton stock)
• Optional: 1 cup fresh spinach
• Optional: 1 cup shredded cheese (any variety but cheddar works best)
• Optional: 1 cup frozen broccoli florets
• Optional: 1 – 14oz can of chopped tomatoes

 Add-ons for beef base:
• 1-2 cups cooked and shredded beef, pork, or 1 lb cooked ground beef
• Optional: 1 can cream of mushroom soup (if only using 1 carton stock)
• Optional: ½ cup sour cream
• Optional: 1 cup shredded cheese (great with ground beef for cheeseburger soup)
• Optional: 1 cup frozen vegetable of choice
• Optional: 1 – 14oz can of chopped tomatoes

Hint: You can add as many options as you’d like. However, remember, the more options you add, the more stock you will need.

Directions:
• Heat oil in heavy soup/stock pot, cook celery, onion, pepper/carrot/mushroom for 3-5 minutes until onion is translucent.
• Add Italian seasoning and garlic, stir to combine.
• Add any optional frozen vegetables, stir to combine.
• Add stock and bring to boil.
• Add pasta (if using) and cook until al dente.
• Add spinach (if using) and cook 2 minutes until wilted.
• Add canned tomatoes of using
• Add rice (if using instead of pasta), chicken or beef, and creamed soup (do not dilute) and cook through until heated.

The beauty of this base recipe is you can go crazy with anything and everything in your refrigerator/freezer. My grandson’s favorite is cheeseburger soup using the ground beef, pasta, cream of mushroom soup, and cheddar cheese. I usually sneak in a few extra veggies and he doesn’t seem to mind! 

Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people. www.nancyfraser.ca

Bewitched
By Nancy Fraser
Can the sexy bachelor fall for a woman with a house full of children or will his Halloween be more trick than treat?

On The Menu - Berry Impossible Pie

From Grandma Nancy's Kitchen 

Berry Impossible Pie 

The end of Summer is closing in on us. Along with a wonderful harvest of fresh vegetables, we are also feasting on some great berries. My youngest two grandchildren and I are busy prepping the food for either freezing or canning. However, as the youngest asked, “aren’t we gonna make somthin’?” Of course we are! The added plus with this pie ... to pie crust needed! 

Ingredients:
• 1 cup plus 2 tablespoons granulated sugar, divided
• 1 cup all-purpose flour
• 1 teaspoon cinnamon (optional)
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract, or to taste
• 1/2 to 1 teaspoon almond extract, or to taste (optional)
• 2 cups plus 1/4 cup fresh berries, divided (can be any berries you’d like). (Also, frozen berries can be used but should be thawed and drained first.)

Directions:
• Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
• To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
• To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them.
• Add the eggs, extracts, and whisk to combine.
• Pour the wet mixture over the dry and stir to combine; don’t overmix.
• Add 2 cups berries and stir to combine; batter is very thick.
• Turn mixture out into prepared dish, smoothing the top lightly with a spatula.
• Evenly sprinkle 1/4 cup berries over the top.
• Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. The less time, the more gooey the center. ALSO, if using thawed berries, increase baking times to 38 – 44 minutes. 

Hint: Optional: you can also use a 9x9 square pan instead of a pie pan. If you choose to do squares instead of pie, you can either grease the pan or line with parchment whichever you find easier.

Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people. www.nancyfraser.ca

Eye of the Pharaoh

Will an unexpected trip to 1920s Egypt be their downfall or, 

will an ancient guardian keep them safe?

On The Menu - Israeli/Avocado Salad

From Grandma Nancy's Kitchen 

Israeli/Avocado Salad 

Summer is upon us and with it family picnics, backyard parties, and the desire to NOT turn on the stove! This cool summer salad is a favorite of all my grandchildren, especially the five year old who requested it for his recent birthday party! 

Main Ingredients:
• 6 mini cucumbers
• 3 firm Roma tomatoes
• 1 medium red onion
• 2 ripe avocados
• Salt and pepper to taste

Optional: 1 T cilantro OR 1 T parsley (depending on taste)

Dressing: My dressing of choice is Avocado Ranch because there’s no such thing as too much avocado. However, any creamy dressing works. OR for a lighter version mix: ¼ C virgin oil and the juice of one lemon and toss.

Directions:
• Quarter mini cucumbers lengthwise and then slice into bite size pieces.
• Quarter and seed Roma tomatoes and cut into bite size pieces.
• Finely chop onion
• Half and pit avocados, score into squares while inside peel and then scoop out with spoon (much easier than trying to slice when already removed from skin).
• Mix together in bowl, add salt, pepper and either cilantro or parsley if desired.
• Drizzle with dressing (doesn’t take much) and stir until combined.
• Serve immediately.

Hint: This salad can also be done as a LARGE individual serving with 2 cucumbers, 1 tomato, quarter of an onion, 1 avocado, salt & pepper & herb to taste. It’s a big salad, but it’s great for a cool summer lunch!

Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people. www.nancyfraser.ca

Can this unexpected romance become the best gift they’ll both get for the holidays?

Prohibition Era, Chicago

Caught in a raid at an illegal speakeasy, good girl Erin O'Mara loses everything: her job, her home, and her reputation. Handsome and so out of her league attorney Seth Harrison, her best friend's brother, rescues her not once, but twice. He bails her out of jail and offers her a job as nanny for his son.

Seth has no intention of falling in love after the death of his wife. But despite his better judgment, he can't help being drawn to Erin's innocence. This Christmas, letting go of the past and embracing the future may be the greatest present of all. 

http://www.amazon.com/Erins-Entangled-Scandalous-Nancy-Fraser-ebook/dp/B00L0IACMM

On The Menu - World’s Best BBQ Ribs

From Grandma Nancy's Kitchen

World’s Best BBQ Ribs 

Here we are midway through the month of June and gearing up for the end of the school year, the beginning of family picnics, BBQs, and warm, warm weather. Our family loves to BBQ, whether it’s at the local park or just in our own backyard. My sons are both great cooks, especially on the grill. And, like their grandmother, the kiddos love hamburgers, hot dogs and lots of ribs cooked Grandma-style. 

Ingredients (based on an eight-person helping)
• 3-4 racks of pork back ribs (usually half rack per person)
• 1/2 cup Extra Virgin Olive Oil
• 3 Tablespoons finely minced garlic
• 1 Tablespoon onion powder
• 1 Tablespoon soy sauce
• 2 teaspoon cayenne pepper

 BBQ Sauce:
• 4 tablespoons (1/2 stick) unsalted butter
• 1 large yellow onion, finely chopped
• 3 Tablespoons minced garlic (3-4 cloves)
• 1 cup ketchup
• 3 tablespoons tomato paste
• One 12-ounce can Dr. Pepper
• 1/2 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1/2 cup packed dark brown sugar
• 2 teaspoons chili powder
• 1 teaspoon freshly ground pepper
• 1 teaspoon kosher salt

Directions:
• Pre-heat oven to 300 degrees.
• Remove membrane from the back of each rack of ribs (hint: the membrane peels off much easier if you do it before cutting the rack into pieces). This may already be done by the store butcher.
• Cut each rack into 3 sections of 3-4 ribs each, depending on size. Rinse lightly, pat dry with paper towel and set aside.
• Combine the oil, first 3 T of garlic, onion powder, soy sauce and cayenne in a small mixing bowl and whisk together. Spread marinade evenly over the pieces of ribs. (I like to use my fingers to rub the marinade into the meat.)
• Line a cookie sheet with foil and spread the ribs evenly over the surface of the sheet, cover with a second sheet of foil and loosely crimp the seams together to form a pocket. Place on the center rack of the oven and bake for 2 hours.

While the ribs are cooking make the sauce.
• In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce.
• Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree with an immersion or traditional blender-this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.

Once the ribs have finished baking, remove from oven, remove foil top. Liberally brush the sauce over the front and back of ribs. Ribs can now be finished either back in the oven (uncovered) or on the grill. Baste as necessary to get the desire level of sauciness!

Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people. www.nancyfraser.ca

Can a decorated war hero stay out of trouble long enough to fall in love?

Decorated war hero Reece Michaels agrees to go undercover in order to bring down the Irish Mob. In return, the civilian life he’s coveted for the past six years will be returned to him. 

Hired by mob boss Sean O’Malley to protect his youngest son, Reece soon discovers the young man needs more protection from his own family than its enemies. 

What Reece doesn’t count on is his instant attraction to the police chief’s beautiful and willing daughter. Abby Mackenzie is the younger sister of a woman with whom Reece once had a torrid affair. He’s determined to not give in to Abby’s come-hither ways. After all, one Mackenzie woman was more than enough. 
http://www.amazon.com/Do-You-Want-Beyond-Fairytales-ebook/dp/B010P366A4/

On The Menu - Homespun Potato Salad

From Grandma Nancy's Kitchen

Homespun Potato Salad

For my family, the month of May marks the official beginning of picnic season. With two family birthdays to celebrate, a May holiday weekend, and the ... hopeful ... advent of warmer weather, nothing is more fun than a family outing to our local park. My sons take care of the “meat” portion of the menu, my daughters-in-law the desserts and snacks, and I get the honor of making the season’s first potato salad.

Ingredients (based on a six-person helping)
10 medium Yukon Gold potatoes (as close to equal size as possible)
6 extra-large eggs
1 small red, green and yellow pepper (I use the mini-peppers), seeded and chopped
3 ribs of celery, finely chopped
2 large or 3 medium dill pickles, finely chopped
4 green onions, thinly sliced
1 teaspoon paprika

Dressing:
3 tablespoons pickle juice
½ cup good quality mayonnaise (I prefer Hellmans)
½ cup avocado ranch dressing
2 teaspoons salt
1 teaspoon pepper
1 tablespoon yellow mustard

Directions:
• Do not peel the potatoes. Score the potatoes around the center (easier to remove skin) and boil in salted water until tender.
• While potatoes are cooking also boil eggs and then cool to room temp before peeling
• After potatoes have cooled, peel away skin and cut into ¼ inch chunks
• Chop eggs and place in large mixing bowl with potato chunks
• Add chopped pepper, celery, dill pickles and onions
• In a separate bowl, mix together the dressing ingredients.
 • Pour dressing over potato mixture and stir to combine. Add additional salt. If more dressing is required, add additional mayo and ranch dressing in equal amounts
• Cover with plastic wrap and refrigerate until ready to serve.
• Just before serving, remove wrap, stir to re-combine, and sprinkle with paprika.

Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people.  www.nancyfraser.ca

Will an unexpected trip to the future bring them back together? Or will it push them farther apart?

When reporter, Kate Brogan, and her ex-husband vice cop, Matthew Kelly, both end up investigating local psychic Olga Limas, Kate realizes the fluff piece of journalism she'd anticipated might just turn into something more. Out to debunk the woman's claim of being able to guide seance participants into the future, both hers and Matt's skepticism is put to the test when they find themselves transported to 2065. Certain the only one they can truly trust is each other, they form an alliance that quickly stirs more intimate and loving memories. Just as they are about to be shown the way home, a presidential assassination puts their lives, and their chances for a "happily ever after," in jeopardy. 

https://www.amazon.com/Time-Again-Nancy-Fraser-ebook/dp/B0028Y4OF8/

On The Menu - Cheeseburger Chowder

From Grandma Nancy's Kitchen 

Cheeseburger Chowder

Spring has almost...almost arrived. Still, even if the snow disappears, we’ve still got at least of month of rain. Here in Atlantic Canada, that month can stretch to two. And rain makes for cool evenings. I thought, even with the winter behind us, I’d offer up one more hearty soup. I grew up on thick, rich soup just like this one so every time I make it, I become just a touch nostalgic for the 1960s! Also, this cheeseburger delight is a favorite of my four-year-old grandson, William.

Ingredients:
2 Tablespoons extra-virgin olive oil
1 yellow onion, chopped
3 stalks of celery, chopped
½ bell pepper, seeded and diced
2 Tablespoons of chopped fresh parsley (optional)
1 lbs of lean ground beef
2 medium potatoes, peeled and diced
1 teaspoon of Worcestershire sauce
2 cups of beef stock
1½ Tablespoon of cornstarch
2 cups of whole milk or coffee cream
1 cup of shredded sharp cheddar
Salt and pepper to taste

Instructions:
Warm olive oil in 3 quart sauce pan. Add onion, celery, bell pepper and parsley. Cook over medium heat until onion is tender.
Add beef and brown over medium-high heat.
Add potatoes, worcestershire and stock. Cover and simmer, until potatoes are tender (about 45 minutes).
Stir cornstarch into milk/cream and add to pot. Simmer uncovered, stirring constantly, until thickened (about 3 minutes).
Add shredded cheese and simmer, stirring gently, just until melted. Add salt and pepper if needed and serve immediately.

Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people. www.nancyfraser.ca

Play It Again: Nostalgia’s not just for soup. Go back in time with five delightful stories spanning the first half of the Golden Age of Rock and Roll from 1955-1959.

Love is a Many Splendored Thing - 1955: Will an army widow find love with another military man? Or, will their romance crash and burn?

Love Me Tender - 1956: Can a lady lawyer break the glass ceiling before a younger co-worker breaks her heart?

Wake Up Little Susie - 1957: Will a modern day woman be able to navigate the past, the man she's fallen for, and a younger version of her grandmother?

April Love - 1958: Can the perfect secretary run interference between her boss' family and the many women who want to bed and wed him without losing her heart in the process?

Dream Lover - 1959: What's so special about Nanny #5? Will the bright lights of Paris be her ultimate downfall or the answer to her steamiest dreams?

https://www.amazon.com/Play-Again-Golden-Rock-Roll-ebook/dp/B00V5BL14C/

On The Menu - Heart Attack Potatoes

From Grandma Nancy's Kitchen 

Heart Attack Potatoes 

In case you haven’t noticed, the Easter holiday is early this year. April 1st to be exact. For my family that means a bigger-than-usual family dinner complete with ham and salads and vegetables. No matter how fabulous everything else tastes, the star of the meal is always the potatoes. Rich, creamy and a definite upgrade from the usual scalloped or mashed. 

Ingredients:
6-8 large Yukon Gold or Red potatoes
1 stick (1/2 cup) butter (do NOT use margarine)
1 large onion, sliced thin
1 – 8 oz tub of Herb & Garlic cream cheese (Or, 1 – 8oz brick, 1 Tablespoon Italian seasoning, 1 teaspoon garlic powder)
1 cup heavy cream
½ cup 2% or whole milk
1 tablespoon each of salt and pepper
½ cup grated parmesan cheese (the real stuff, not canned)

Instructions:
Preheat oven to 350 degrees. Lightly spray a 9×13 pan with cooking spray or grease with extra butter
Peel and thinly slice potatoes, place in bowl of cool, salted water.
In large, deep frying pan, melt ½ cup of butter on medium heat and cook onions until almost translucent (approx. 5 minutes)
Add cream cheese (add by the spoonful across the pan, rather than in one lump) and cook, stirring frequently, until melted. If using plain cream cheese, also add seasonings at this time.
Once cream cheese has melted, add heavy cream and stir until combined.
Add milk, salt and pepper and stir until combined. Allow to simmer for a couple of minutes, stirring frequently to keep sauce from sticking.
Drain potatoes and spread evenly over the bottom of the prepared baking dish.
Cover with sauce and sprinkle top with parmesan cheese.
Bake for 50 minutes. Check potatoes with fork to assure they’re done. Sauce may still appear runny. If not done, cook another 10 minutes.
Remove from oven and allow to sit at least 15 minutes before serving. This allows the cheese sauce to thicken even more.

Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people. www.nancyfraser.ca

Speaking of home and family...

How do you tell the man you’ve always loved that you’re not just his son’s aunt, but also his mother?

Home is Where the Hunk Is

When globe-trotting photographer Allison Cain comes home to her family ranch in Montana it’s to get to know her nephew and to make amends with the widowed brother-in-law she’s left alone to raise his young son.

Evan Carver could never deny his late wife’s younger sister anything, despite the fact she’s been conspicuously absent over the past three years since her sister’s death. Now she’s home again on what she’s called an extended vacation.

Allison has no intention of going back to work. In addition to getting to know Cody, she needs to confess her biggest secret to Evan. How do you tell the man you’ve always loved that you’re not just his son’s aunt, but also his mother?

http://www.amazon.com/Home-Where-Hunk-Nancy-Fraser-ebook/dp/B00OPJECVU/

On The Menu - Valentine Fudge

From Grandma Nancy's Kitchen

Two Ingredient Strawberry Fudge

In honor of February’s favorite holiday, Valentine’s Day, I’m sharing one of my eldest grandson’s favorite treats...my Strawberry Fudge. Decorated appropriately for the holiday, it’s an easy-to-make winner every time!

Ingredients:
1 - 16 oz can of strawberry frosting
1 - 12 oz bag of white chocolate chips
Optional: Valentine related candies or sprinkles, colored sugar, for decorating. If you like your fudge with nuts, you can add but nuts should be fine chopped so the fudge sets properly.

Instructions:
Lightly spray a 9×9 pan with cooking spray. OR, if you plan to cut into heart shapes, line the pan with parchment paper for easy removal.
Put white chocolate chips in microwave safe bowl and heat in 30 second spurts, stirring in between until all chips are melted.
Stir in entire can of strawberry frosting.
If adding nuts, stir in at this point.
Spread into pan and chill in refrigerator for at least 30 minutes.
If using parchment, lift from pan and cut into shapes. Or, cut into squares and remove from pan to serve.

Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people. www.nancyfraser.ca

Speaking of Sweet...

Can the doctor and the pianist make beautiful music together? Or, will the notes turn sour?

Paging Dr. Cupid
    Dr. Garrett Langley can’t seem to find a secretary who can keep up with his demands. Piano prodigy Grace Valentyne desperately needs a job to afford the last year of her education.
    When offered the opportunity to work for the physician nicknamed Dr. Cupid, Grace jumps at the chance. She soon finds herself in over her head—and not just with the office equipment. Falling for the boss won’t get her back to Julliard but may just make her dreams come true.

Paging Dr. Cupid is the sequel to 2016’s Valentine’s novella, Only Yours.

Paging Dr. Cupid: https://www.amazon.com/Paging-Dr-Cupid-Nancy-Fraser-ebook/dp/B01MXX6RR8/
Only Yours: http://www.amazon.com/Only-Yours-Candy-Hearts-Romance-ebook/dp/B019YI0YYA/

On The Menu - Taco Pie

From Grandma Nancy's Kitchen

Easy, Peasy Taco Pie

"Nothing beats something warm from the oven during the winter months. And, when that something is as easy as this Taco Pie, you’ve got a winner that will keep the family coming back for more! A favorite of my eldest grandson, this pie can be seasoned from mild to spicy just by adjusting the amount of taco seasoning. Or, for the daring, adding some chopped jalapenos."

Ingredients:
1 1⁄2 lbs ground beef, cooked and drained
1⁄4 cup of chopped onion
1 - 8 ounce can tomato sauce
1 - 15 ounce can whole kernel corn, drained
1⁄2 cup water
3 tablespoons taco seasoning (more or less to taste)
1 tablespoon chopped jalapeno (optional – very optional)
1 (8 ounce) package cornbread mix (such as Jiffy)
1⁄3 cup shredded sharp cheddar cheese or 1⁄3 cup shredded Mexican blend cheese

Instructions:
Brown ground beef and onion until beef is thoroughly cooked. Drain off excess fat. Add tomato sauce, corn, water, and taco seasoning and stir to combine.
Spoon into a greased deep dish pie plate or a 2 ½ quart baking dish.
Prepare the corn bread according to the package directions. Pour over the beef mixture.
Bake uncovered at 400 degrees for 20 minutes or until the cornbread is done.
Top with cheese and bake 5 more minutes to melt the cheese.

Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people. www.nancyfraser.ca

Speaking of “spicy”...

Liam McGregor is a career soldier chosen to transport a government protectee to safety. Alora of Delawon is an alien princess who holds the key to the survival of mankind. What’s more dangerous...the possibility of kidnapping by lawless marauders? Or, their own forbidden desires?

https://www.amazon.com/dp/B071FP7VDW/