All Roads Lead to You by @JenniferProbst #NewRelease #Romance #jennw23


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All Roads Lead to You, an all-new standalone contemporary romance by New York Times bestselling author Jennifer Probst is LIVE!

 

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Happily single, Harper Bishop trusts in only one passion—her rescue farm and healing her thoroughbred, Phoenix. Her dream is to lead him to the Triple Crown. But how unreachable is it without experience or help? A handsome new guest at her family’s B&B has what it takes to make it come true. And with his irresistible brogue, warm smile, and soothing touch, he’s a major distraction.

After a bitter betrayal, horse trainer Aidan O’Connor has fled Ireland for a vacation in New York’s Hudson Valley. When he sees the horse with the fighting spirit he’s inspired with a new goal: to train Phoenix to win. He’s also facing an unexpected new challenge: his feelings for Harper.

How can she dare to open her heart to a man who’ll only be there long enough to break it?

So Harper and Aiden agree: try to keep it professional, and focus only on Phoenix and the finish line. But along the way they could also learn a few lessons in love, trust, and taking chances. And as painful as it promises to be, saying goodbye.

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Download your copy today or read FREE in Kindle Unlimited!

Amazon US: https://amzn.to/2ENAauO

Amazon Worldwide: http://mybook.to/AllRoadsLeadToYouJP

Add to GoodReads: http://bit.ly/2tMYruI

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About Jennifer:

Jennifer Probst wrote her first book at twelve years old. She bound it in a folder, read it to her classmates, and hasn’t stopped writing since. She holds a masters in English Literature and lives in the beautiful Hudson Valley in upstate New York. Her family keeps her active, stressed, joyous, and sad her house will never be truly clean. Her passions include horse racing, Scrabble, rescue dogs, Italian food, and wine—not necessarily in that order.

She is the New York Times, USA Today, and Wall Street Journal bestselling author of sexy and erotic contemporary romance. She was thrilled her book, The Marriage Bargain, spent 26 weeks on the New York Times. Her work has been translated in over a dozen countries, sold over a million copies, and was dubbed a “romance phenom” by Kirkus Reviews. She is also a proud three-time RITA finalist.

She loves hearing from readers. Visit her website for updates on new releases and her street team at www.jenniferprobst.com.

Connect with Jennifer:

Website: https://www.jenniferprobst.com/

Twitter: https://twitter.com/jenniferprobst

Facebook: https://www.facebook.com/jenniferprobst.authorpage/

Goodreads: https://www.goodreads.com/author/show/2965489.Jennifer_Probst?origin=

Instagram: https://www.instagram.com/authorjenniferprobst/

YouTube: https://www.youtube.com/channel/UCbWMa2ZgsoCt3sWbU1zdpww/featured

Amazon Page: https://www.amazon.com/default/e/B004V56P04/ref=sr_tc_2_0?qid=1532703430&sr=8-2-ent&redirectedFromKindleDbs=true

Pinterest: https://www.pinterest.com/jenniferprobst/

Sign up for her newsletter at www.jenniferprobst.com/newsletter for a chance to win a gift card each month and receive exclusive material and giveaways.

 

Cooking up Memories-Cousin Jack Pasties #Recipe #Familyfirst


Photo by Pixabay on Pexels.com

This post started out one way, but took a different turn after a distressing end to my week. Let me explain.

As a child I was what’s known as a tomboy. I’m sure I disappointed my mom, who liked to place my long, wavy brown hair in braids or barrettes and dress me in pretty dresses I couldn’t wait to get out of. While she dreamed of a daughter to do crafts like crochet or paper toíle with, I was outside playing marbles or catching bugs with the neighborhood boys.

One thing that I did have in common with my mom is a love of animals. We didn’t have a lot of extra money growing up, but she always made room for the strays I routinely brought home.

Which brings me to this week:

Eight years ago, DH (Darling Hubby) brought home a six month old pup. His workmate was going to have her put down because she was the runt of the litter, didn’t have the markings people looked for, and was horribly thin and skittish. We had just lost a dog a couple of months earlier that was precious to us and had decided not to take in any more for a while, but this pup needed help, so…

DH stayed in the backyard with her for hours until she got brave enough to come and check him out. You should have seen it–the most amazing connection happened between man and dog. She crawled on her belly to where he lay under the lilac tree, her sides heaving with stress, but so, so wanting to trust this human who waited with such patience.

I still tear up when I think of that moment.

For a while now, Annie (our Shepherd) has been suffering from degenerative hip disease. Friday she fell down the stairs because her hip let go and her mobility hasn’t improved. DH is carrying her in and out to do her business, but she weighs over one hundred pounds– he can’t continue to do this for long.

We can take her to the vet, of course, but her age is against her and hip replacement surgery is astronomical in price. Needless to say, we’re heartbroken. She’s our baby, quite literally because she is still that scared little pup on the inside and doesn’t trust anyone except us- her family.

She’s not in pain and is still eating, so I guess we’ll play the waiting game for now. One thing I have found that helps, is Absorbine Junior. She doesn’t like the coldness against her skin, but it seems to give some relief. All we can do is hope and pray for a few more years with our girl.

Do you have a favorite pet or a home remedy you can suggest? I’d love to hear from you and thanks in advance.

Cousin Jack Pasties the way Grandma made Them

This is a favorite in our family and brings fond memories of afternoons spent with my grandma and mom over a flour-covered kitchen table. I hope you give them a try.

3-4 white or russet potatoes, cleaned, peeled and cut in small bite-sized pieces. (On the small side is best)

1 chuck or round steak, cut into bite-sized pieces (on the small side is best)

1 large onion, cleaned and cut into small bite-sized pieces.

Salt

Pepper

Mix all except spices in a large bowl. Add salt and pepper to taste, stir and set aside.

If you’re good at pie pastry you can make your own (like Grandma did 🙂 ) or you can buy frozen large pastry shells (like I would do, lol)

Add approx two tablespoons of mix to shell and then run a finger wetted down with water around the edge and pinch closed.

Cook for 35-40 minutes in 350 oven until crust is a nice golden brown. (Hint: a light egg white wash over the top will give a nice sheen to the crust)

Enjoy!

Cooking up Memories-Breakfast Wraps #Recipe #MealIdeas


Now that January has arrived, many of you are busy making those pesky resolutions and wondering how to keep them.

I have an easy #MealIdea to help!

I developed this wrap at the restaurant one spring when the tree planters were in town. They could eat like, well, tree planters, lol.

My grandson dressed up for Christmas- my café in the background

I only had room for fifty guests and a grill no more than three feet wide, but none of that mattered when those kids came to town. They would fill the booths and had no problem with pitching in to help my girls serve them.

One young man even took off his boots at the door because they were muddy! They were the best of customers and I really miss their smiles. They loved their breakfasts and especially liked my place for the cooked to order items. No pre-made sausages or bacon in my restaurant!

Blessed to be highlighted in this foodie guide!

The wrap I’m sharing today was a favorite with my customers.

Breakfast Wrap

3 large eggs

chopped tomato

chopped mixed peppers

chopped onion

Grated cheese mix (Cheddar, mozzarella, swiss or gruyere)

2 slices cooked bacon

12 inch tortilla (tomato, spinach, whole wheat)

In a medium bowl mix eggs, tomato, peppers and onion, then scramble until cooked in medium-low frying pan.

Once the egg sets up, you can lay the tortilla over the top to warm, then remove it to add cooked bacon and cheese mixture to the eggs and cover until cheese melts.

Lay egg mix down the center of the wrap, fold up from the bottom until tortilla cradles the eggs, then fold in left and right sides until covered (like a baby’s diaper 🙂 )

I used to leave mine open on top and seal with a toothpick through the middle, but you can also close both ends and cut through the middle. The choice is yours!

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Baking up Memories- Pumpkin Bread Pudding #Recipe #Desserts


Christmas is right around the corner and with it, the joy and love of family. In our house, it’s going to be quiet this year with my daughter and grandson on the other end of the country. It’s been a struggle to retain the holiday spirit, so last night we took my mom on a drive to see the lights.

And my daughter and grandson did the same!

Near or far, love knows no boundaries. Though we can’t be together in body, we are in spirit.

Today’s recipe is great warmed up with caramel sauce and can be made a day or two ahead of time.

Pumpkin Bread Pudding with Caramel Sauce


Fill Dutch oven with mixed bread cubes. I save my crusts of white, brown and cinnamon raison and then rip them into bite size pieces.

Add a couple handfuls of raisins for flavor.

In a separate large bowl, mix 6-8 large eggs and approx. 2 cups of sugar, cinnamon and shake of salt. Add can of pumpkin puree (not pie fill), mix. Slowly add milk until mixture is loose, approx. 1 litre.

Pour mix over bread and stir, should be soupy (not too loose though) Just so you see the liquid through the bread. If not, add a couple more eggs and milk blended together to the mix.

When you have a nice consistency: sprinkle brown sugar, cinnamon and small dollops of margarine over the top.

Cook in pre-heated 350 oven for 1- 1.5 hours. Top will gain a nice crunchy golden look. Take a knife and spread the center apart to tell if done.

Drizzle some of your favorite caramel sundae sauce over the top and enjoy.

Cooking up Memories- Waldorf Salad #Family #Inspiration


The Christmas season is my favorite time of year. An air of festivity takes hold as stores bring out their holiday decorations and old time favorites play on the television.

One of my favorite Christmas recipes came from my grandmother- Waldorf salad. Every year I’d look forward to seeing that fancy glass bowl filled with chopped up apples taking pride of the place on our dining room table. It was Grandma’s donation to our holiday dinner.

Grandma and her sister

We’ve kept the tradition going, even though she passed away a few years ago. Now, when I look upon that simple bowl of salad every year, I feel her presence among us and smile.

WALDORF SALAD

1 cup Mayo

4 tbs. milk

2 tbs. sugar

Whip Mayo, sugar and milk together to form a loose dressing.

6 Spartan or Mac Apples

1 cup Chopped Walnuts

3 Stalks Celery

Use lemon juice or citric acid to whiten apples.

Peel and chop apples and celery into bite-size pieces, sprinkle with lemon juice. Add walnuts. Stir in dressing and refrigerate until use. Enjoy.

***

Papa and buddy- 2013

Cooking Up Memories- Oriental Chicken Wings #Recipe #GreatMealIdeas


It’s the Holiday Season and Christmas Parties are just around the corner!

With Christmas just a few short weeks away, I thought I’d share a family favorite recipe with you today-Oriental Chicken Wings

When I went into the restaurant business in 2001- January 1st :)- I had no concept of what it would entail. I’d been a waitress- server as they’re called these days- for most of my career, so I had a good idea of the day-to-day work, but it turned out that’s just the tip of a very slippery iceberg!

My plan (and you know what they say about plans) was to continue serving while the previous owner, a long-time family friend, would stay on in her capacity as a cook. This worked fine for the first two months, then the doctor told her she had to get off her feet (too many years on cement floors destroyed her knees) and I was suddenly on my own.

I had two options; try to find a fitting replacement I could afford in our town of seven thousand, or take on the job myself.

Now you have to understand something; I was previously known as the KD (Kraft Dinner) queen, I kid you not. I had a basic knowledge of cooking, enough to keep my family alive, and that was all. And little or no interest in learning. But… I had no choice.

Stubbornness, will power and a hunger to succeed got me through those early days, along with the support of my mother, who taught me how to make killer soups. 🙂

 I had the restaurant for thirteen, mostly happy, years and if there’s one thing I learned, it’s to go after your dreams- you never know if you’ll succeed if you don’t try!

Okay, on to the recipe. This was a favorite at the BlueJay (my place) and will be a hit at your next holiday function.

Oriental Chicken Wings

Ingredients

3 pounds chicken wings (either whole or split wing- I use whole)

3/4 cup soya sauce

3/4 cup sugar

3/4 cup water

1 tsp ginger

1 tsp garlic salt

9×13 pan

Preheat oven to 350 degrees. Add wings to pan and set aside. In small bowl mix soya sauce, sugar, water, ginger and garlic until well blended. Carefully pour over wings. Use a serving spoon to turn wings over in mixture to coat both sides, then set uncovered in oven for 1 hour.

After 1 hour remove wings and turn them in pan to cook on other side, then return to oven for approx 1/2 hour longer (should be a rich, dark brown when done)

Now you can start the rice.

Cool Tip:

When cooking rice expect it to double its size. I vary between long grain white rice and some really nice multi-grain blends.

Rather than measuring everything out I use a medium heavy duty steel pot. Add approx. 1 inch of rice to the bottom, then place your index finger on top of rice, nail down like you’re pointing. Add cool water up to the first knuckle of your finger:

Bring water to a boil, then cover with lid and simmer on low for half an hour, but DON’T lift the lid! 

Your dinner is ready- enjoy 🙂

Baking up Memories-Rice Pudding #Recipe #Cooking


Rice Pudding

My family didn’t have a lot of extra money when I was growing up, but there always seemed to be enough to get by.

My dad would hunt and fish to fill the freezer, and Mom canned all kinds of fruit and vegetables for the pantry. I remember jar after jar of peaches and pears, jams and jellies. Dad drove truck for a big grocery chain and would get the damaged stock at discount prices, which was great, but it had to be immediately processed so Mom had her hands full.

We had two big canners, those blue enamel ones with the metal jar lifter that looked way too flimsy for the weight of those steaming jars. I imagine she suffered some nasty burns providing for her family.

This rice pudding recipe reminds me of those days. Times filled with the scent of baking and the kitchen counter filled with delicious treats. It’s like a warm hug in a mug 🙂

Ingredients

Servings-4/ Prep Time-45 min

2 cups cooked long grain white rice

1 ½ cups milk

1 cup sugar

2 tsp Corn Starch

2 eggs

2 tsp Cinnamon

1 tsp Vanilla

½ cup golden raisins

Directions

Add 1 cup rice to 2 cups water, bring to boil in sturdy pot. Turn heat down to simmer, cover with lid and cook 25-30 minutes. Don’t lift lid!

Set rice aside in medium-sized bowl to cool.

Add milk, sugar and corn starch to emptied pot and cook on medium heat until mixture thickens- approx. 5 minutes. Stir often to avoid scalding milk.

While milk is heating, crack eggs into small bowl and whisk lightly with fork.

When milk has thickened to a sauce consistency, pour approx. 1 cup into egg mixture, (set pot aside off of heat) and stir briskly together with fork. Place pot back on heat and slowly pour egg mix into the pot, stirring constantly.

Cook for 1 minute longer.

Pour over rice in bowl. Add cinnamon, vanilla and raisins. Stir and set aside to cool.

Enjoy!

Sunday #Recipe #Cooking up Memories-Easy Cabbage Rolls


 

Have you ever been at the end of your rope, ready to walk away from it all and give the world the big one finger salute?

My week has gone that way. It’s raining cats and dogs and our RV has developed a leak (over our bed!), I had an issue with a book I’m publishing in December, and the glass shower door shattered over my head and shoulders when I was trying to fix it the other night!

 

 

 

Luckily, I only received a couple of nicks and a sore head- it could have been much worse!

But enough of my whining, we’re starting a new week and I want to share a family favourite recipe with you- Lazy Man Cabbage Rolls

When my daughter was born, DH and I decided it was important for me to stay at home with her until she started school. This strained our finances, so I decided to join my mom and grandma at the local Farmers Market to raise extra cash. Problem was, me and crafts don’t get along. Mom has been taking baking in and Grandma had doilies. They suggested I try my hand at a lunch table, and the rest as they say, was history.

I started with soup and sandwiches and gradually added chilli, shepherds pie, stew. Whatever I made at home seemed to sell well at the market, but the most popular dish was my Lazy Man Cabbage Rolls and perogies.

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Photo by freestocks.org on Pexels.com

 

Ingredients

2 pounds med ground beef

2 cups uncooked long grain rice

1 large head green cabbage- chopped

1 med onion- chopped

3 cans cream of tomato soup ( choose a good brand)

Salt and pepper

1 Dutch oven

Preheat oven to 350

In large bowl, mix hamburger, chopped onion, rice, and a generous sprinkling of salt and pepper.

Using the Dutch oven, place a layer of chopped cabbage in the bottom, then add a layer of hamburger/rice mixture. Continue in this order until ingredients are used, ending with a layer of cabbage on top.

Open two cans of soup and pour into the bowl you used for the hamburger mixture. Add a can and a half of warm water, stir until combined. Gently pour over the cabbage in the Dutch oven.

Place lid, or tin foil if you don’t have a lid, on pot and set in oven for 2.5 hours.

Remove pot from oven, uncover, and spread remaining can of soup over the top.

Return, uncovered, to oven and cook for half an hour longer.

Enjoy!

Sunday #Soup #Cooking up Memories


Do you love homemade soup?

 

Maybe it’s because I owned a restaurant for thirteen years and as chief cook and bottle washer, made a LOT of soup, but I’m very fussy when we go out to eat. It amazes me how so many cooks can’t create a decent soup!

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Photo by Pixabay on Pexels.com

 

I’m trained in the house of mom 🙂

She took pity on me and taught me the rudimentary necessities needed to make a delicious base that will work for 99% of the soups you cook.

The secret?

Onions, carrots, celery. Yep, it’s that easy.

 

Today, I’m going to share my recipe for Cream of Potato Soup. 

Start with a good-sized pot, either a dutch oven or slow cooker if you prefer.

Add:

1 large onion chopped fine

3 med carrots chopped

3 med celery chopped

1 tbsp margarine or olive oil if preferred

Salt and pepper

Simmer together on med-low heat until onions are translucent

 

Ingredients:

5 pounds potatoes- russet

1 litre milk

2-3 tbsp chicken soup base

Salt and pepper

1 1/2 cups flour

shredded cheese (if preferred)

Meanwhile, peel and chop into bite-size chunks 5 pounds of russet potatoes and rinse in pan of cool water. Drain.

Add potatoes to pot, then fill to 1-1 1/2 inches above potatoes with water. Set pot to boil, adding salt and pepper to taste.

Simmer for approx. half an hour or until potatoes are cooked.

In a separate bowl, add 3 cups cold water and salt and pepper. Slowly mix in the flour stirring with a wisk to blend.

Add chicken powder base and milk to soup. Stir and return to slow boil before adding the flour water until soup begins to thicken. Simmer ten minutes more for flavors to bind.

Serve with a little shredded cheese on top.

 

The best thing about this soup is how easy you can change it up.

Add a can of clams for clam chowder

Frozen seafood medley for seafood chowder

Frozen fancy vegetable mix for Cream of vegetable soup

Cooked, chopped bacon for bacon and potato soup.

2 Cans creamed corn for corn chowder

The choices are only limited by your imagination 🙂

Enjoy!

 

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Sunday #Recipes #Baking up Memories #mgtab


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Photo by rawpixel.com on Pexels.com

Are you a baker?

 

For me, baking is like pulling teeth, something to be avoided as long as possible. But I do like the heavenly scent of baking in the oven and my family appreciates when I take the time to try, so I’m going to start a Sunday post with #Family #recipes that are as close to fail-safe as possible!

Today’s recipe comes from my husband’s side of the family. My S-I-L makes the best banana bread I’ve ever tasted, moist, flavorful, and decadent!

 

two green and yellow bananas plastic figures
Photo by Acharaporn Kamornboonyarush on Pexels.com

 

 

Here’s her recipe:

Pre-heat oven to 350 degrees.

 

1/2 cup butter or margarine

1 cup white sugar

2 eggs

1 cup (3 med) very ripe, mushy bananas

 

1 3/4 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 cups choc chips

Cream butter and sugar in medium sized bowl. Beat in 2 eggs until smooth. Add bananas and blend. (If doing by hand, I recommend a potato masher. It dissolves the banana lumps like magic!)

In a second bowl (I don’t like dishes so I add to my first bowl. Just don’t stir yet :)) stir flour, baking soda, baking powder, salt and chocolate chips. Add to banana mixture and stir just to moisten (Now you can mix the ingredients!)

Grease a loaf pan approx: 9x5x3 size. (I recommend the dark pans. I have an old, beaten up one that came from my grandma. It works like a charm)

Add the mixture to the pan and bake for about one hour. You can use a toothpick to test for doneness. Stick it in the top of the loaf, if it comes out clean you’re set.

Let the pan sit on a rack for ten minutes before removing. Use a table knife to score the edge away from the pan, turn it over on a plate, tap the bottom and it should (fingers crossed) release cleanly from the cookware.

Let cool completely before wrapping.

 

Here’s a picture of the recipe I’ve been using. You can see why I needed to set up these posts. I can barely read it anymore! lol

 

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Do you have a favorite family recipe you’d like to share? Send me your info jbiggar@jacqbiggar.com and I’ll add it to my Sunday posts 🙂

Yay, the timer went off just as I was finishing this post, so I can show you the finished product.

 

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Do you know what I see when I look at this beaten up old pan filled with homemade deliciousness?

I see my grandma baking bread and using this very pan to cook it with. I see my mom using this pan to make lemon poppyseed loaves (future recipe to share!) for Farmer’s Market. I see my S-I-L joking about my lack of baking skills and writing out this recipe from her grandmother so I could have that feeling of accomplishment.

I see… Love ❤

 

The Authors of Love, Christmas 2 put together a holiday recipe cookbook, and the best part- it’s #free!

 

Favorite Holiday Recipes: From the Authors of Love, Christmas 2

 

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Favorite Holiday Recipes is a collection of recipes from the New York Times, USA Today and Award-winning, International, Bestselling authors of LOVE, CHRISTMAS – MOVIES YOU LOVE (THE HOLIDAY SERIES BOOK 2)
Read the small excerpts that preface each recipe as each author tells you why her recipe is important to her story.
Full of pictures, these mouth-watering recipes are sure to inspire your culinary (or eating) desires. Included are appetizers (mulled wine, pineapple punch, millionaire’s bacon), main dishes (lasagne, lobster mac and cheese, crock pot venison stew, traditional smoked salmon) and baked goods and desserts (fry bread, almond apricot coffee cake, double chocolate chip cookies, shortbread, cinnamon rolls) – in all, twenty-six recipes by the authors from all around the world.
These yummies are some of the authors’ favorites and a gift to our readers from us. We hope you enjoy these treats as much as we do.

 

Get your copy here