Book Club Notes

 

BOOK CLUB NOTES

Recently, a book club I belong to in Arizona made their picks for 2024-2025. I'm sharing the titles if you are looking for some new ideas. We have picked an interesting array of titles. 

The All Girl Filling Station by Fannie Flagg

The Lost Girls of Willowbrook by Ellen Marie Wiseman

Shoemaker's Wife by Adriana Trigiani

Forest of the Vanishing Stars by Kristen Harmel

Cutting for Stone by Abraham Vergnese

Me Before You by JoJo Moyes

I did my best to champion Spirit Crossing by Kent Krueger and The Women by Kristen Hannah, but several ladies who belong to other groups had read these two books. Coming to a consensus of opinion on what books to choose can be challenging; lucky we had some fall-ish snacks to fuel up on helping the decision making. 

Ingrid's killer Apple Cider Margaritas were definitely a hit. She made a large pitcher and in each serving were apple slices and a cinnamon stick. What I love most about this apple cider margarita is how it bridges the gap between seasons with its fall flavors. It’s got that refreshing zing of a summer marg, but with a warm, spicy kick that screams autumn. 

Cook's Notes:

• This cocktail uses Blanco tequila because of its lighter flavor profile. However, you can also use gold tequila if you prefer. 
• Triple sec, an orange-flavored liqueur, adds a depth of citrus flavor to the margarita. 
• Freshly squeezed lime juice is best to get the best flavor in this recipe! Don’t have limes handy? You can also use fresh lemon juice. 
• Use fresh apple cider! Make sure that it is not apple juice.

The following recipe serves 8 and is made in a pitcher. 

Apple Cider Margarita  

For 8 people, you will need:

• 2 cups Blanco tequila
• 1/2 cup triple sec
• 1/4 cup fresh lime juice
• 4 cups apple cider
• rimming sugar
  
  
  • 1/3 cup granulated sugar
  • 3 tsp ground cinnamon
• garnish cinnamon sticks and apple slices

Note: You can make this ahead of time in a pitcher with no ice. Store in the refrigerator for up to 24 hours. Add ice and stir to mix up sediment that might have settled on the bottom just before serving.

The recipe is easily halved, and drinks can be made using a cocktail shaker. 

Directions:

• Rim the glass-Stir together the sugar and ground cinnamon for the rimming sugar. Spread the sugar on a small plate evenly. Rub the edge of your cocktail glass with a lime wedge to wet it. Roll the wet rim of the glass through the cinnamon-sugar mixture. Set aside.
• Fill a pitcher with ice, then pour in the ingredients, stirring to combine. Serve in cinnamon sugar-rimmed glasses filled with ice. Garnish with cinnamon sticks!

Caramel Sauce

Cook's Notes: This was one of my food contributions. The caramel sauce was"off the charts" in flavor and taste. I ate a lot of apple slices, so my rational it was sort of a healthy treat😁

The sauce is versatile. Imagine just 5 ingredients and 10 minutes to make! 

Leftover caramel sauce pairs well with ice cream, cake slices, waffles, pancakes, fresh fruit, brownies, or as a jarred gift. It will last up to a month being refrigerated. The recipe is from fivehearthome.com. 
Ingredients:

• 1/2 cup salted butter (1 stick)
• 1 cup brown sugar
• 2/3 cup heavy cream
• 1-1/2 teaspoons pure vanilla
• 1/8 teaspoon sea salt

Directions:

• Melt the butter in a medium saucepan set over medium-low to medium heat. Mix in the brown sugar using a whisk and stir for 2 minutes. Mix in the heavy cream and whisk continuously for 2 more minutes (the sauce should be gently bubbling, so adjust the heat if necessary). Remove the pot from the heat and stir in the vanilla and the salt whisk until well incorporated.
• Pour the hot caramel sauce into a jar and cool completely. Cover and store in the refrigerator for up to a month.

Cooking Notes:
Be sure your saucepan is deep enough to accommodate the bubbling caramel that may rise to the sides of the pot as it cooks.
The caramel sauce will be thin when it is done cooking, but it will thicken up nicely at room temperature and even more once chilled. Use a microwave to thin out later when serving it. 

Puff Pastry with Caramelized Apples, Ice Cream and Butterscotch Sauce

Be sure to get out and vote.

 Puff Pastry  with Caramelized Apples, Ice Cream and Butterscotch Sauce 

Cook's Notes: Start your week with a bit of sweetness with this "off-the-charts dessert." Using puff pastry and store-bought butterscotch or caramel sauce are timesavers. It's an easy fall dessert that showcases fresh apples. Puff pastry shells are versatile for a variety of sweet and savory dishes.

This decadent apple dessert is quick to prepare. The recipe serves two but can be easily doubled. Recipe adapted from Taste of Home
Ingredients:

• 2 large tart apples, sliced (about 2-1/2 cups)
• 2/3 cup apple juice +2 tablespoons apple juice
• 1 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 1/4 teaspoon apple pie spice mix
• 2 tablespoons brown sugar
• 1 heaping tablespoon cornstarch
• 2 tablespoons chopped walnuts
• 4 Puff Pastry Shells
• Jar of caramel sauce or butterscotch sauce
• Sea salt

Directions:

• Line a cookie sheet with parchment paper. Bake shells according to box directions.
• In a saucepan, combine sliced apples, apple juice, and spices. Bring to a boil, reduce heat, and simmer, uncovered, until apples are tender. Stir in brown sugar.
• Mix cornstarch with 2 tablespoons of apple juice and blend until smooth. Add to apple mixture.
• Bring to a boil, lower heat, cook, and until thickened. Stir in walnuts.
• Remove the T from the tops of the cooked Puff Pastry Shells.
• Use a slotted spoon to drain off some of the juices and spoon warm apple filling into each Puff Pastry Shell.
• Top with a scoop of ice cream, and drizzle each shell with a little caramel or butterscotch sauce. Top each serving with a pinch of sea salt and serve. 

Book Review A Montana Feud

As you're back in the saddle with Book Three of The Rodeo in Blood Series, hang on to your hat. You will gallop full speed into the heart of cowboy rodeo culture, being immersed in its jargon, traditions, and superstitions. It's a drama-filled story filled with complicated relationships, family dynamics, and a competitive rodeo circuit impacted by COVID-19. 

While "A Montana Feud" has been written as part of a series, it can be enjoyed as a standalone novel. Author Jim Overstreet is adept at inserting backstory notes from his two other books to keep readers abreast of previous actions and relationships.

The storyline again examines the lives of Rusty Blackstone and Warren Weston but more closely. A 20-year relationship once built on rivalry has now mellowed over the years. While both embrace a competitive spirit on the rodeo circuit, they seem more willing to form an alliance as both men share custodial rights to Todd, a 5-year-old whose mother is Jenny, Warren's former wife. The stakes are high when, unexpectedly, Todd becomes the sole heir to the Weston Ranch. It is Warren's former home where his disabled mother is still living. The scenario becomes complicated when Warren and his ex-wife Jenny struggle over ranch ownership for a portion of what Warren feels is his rightful inheritance. Harlan, a lifelong friend of both Rusty and Warren, steps in. His reliability and trustworthiness help him maintain peace and “mend fences,” finding satisfactory solutions for all.

This book has no shortage of drama when Rusty's wedding to Amanda is marred with several violent events. Buckshot, a young woman introduced in Book Two, plays more of a starring role in Book Three as her romance develops with Casey, part of the rodeo circuit gang. As the drama of these relationships intensifies, so does their competitiveness on the rodeo circuit. With limited opportunities to compete due to COVID-19, many riders have been forced to step back and find other work to supplement their income. Rusty unexpectedly inherits a small ranch home he hopes can be a place for him and Amanda to start their new married life. Warren, having recently married Corrine, has a new opportunity with ranch developers.

Overstreet is an experienced horseman and former rodeo participant who understands the complexity of training for saddle bronc riding, steer wrestling, and how to perfect roping skills. His descriptive writing immerses the reader in cowboy culture and ranch lifestyle. Along with authentic dialogue, he offers the readers a realistic portrayal of how life unfolds on the rodeo circuit. As locations change quickly, the author wisely labels each chapter with a date and location. The book is an excellent mix of rodeo life, ever-changing family dynamics, and ever-evolving relationships. 

ALL ABOUT  THE AUTHOR

JIM OVERSTREET

Jim Overstreet is a lifelong cowboy and author of three books in The Rodeo in Blood Series. Raising horses for most of his life, he earned multiple titles in tie-down roping, from youth rodeo to the senior circuit. He lives in Montana and still rides and trains horses. 

Overstreet is passionate about telling stories of the contemporary West that demonstrate the physical toughness, mental determination, and dependence on community inherent to ranching and rodeos. His work has been published in national magazines, including Reader’s Digest and Persimmon Hill, as well as numerous equine magazines and Western Horseman. The American Horse Publication honored him as a winner in their Feature Article category. 

Check out Overstreet's website https://jimoverstreet.com/ for more information about the author, his books, and future events.

Ushering in November

Ushering in November with a delicious Sunday dinner 

Hoisin Barbecue Chicken

Potato Salad with Snap Peas 

Apple Grape Salad with Mixed Greens

 Puff Pastry with Apples, Vanilla Ice Cream and Butterscotch Sauce    

Hoisin Barbecue Chicken

Cook's Notes: It should be noted we don't eat like this every night.😀 We had company. 

Chicken can either be baked or grilled

Basting sauce can be made up ahead of time.

Ingredients:

• 4 chicken breasts
• 1-1/2 cups buttermilk
• 3/4 cup barbecue sauce (I used Sweet Baby Rays Vidalia Onion)
• 3/4 cup hoisin sauce
• 1/3 cup green onions, diced 
• 2 tablespoons sesame seeds

Directions:

• Mix hoisin sauce and barbecue sauce. Set aside. 
• Marinate chicken in the buttermilk for two hours. Drain meat in a colander.
• Line a baking sheet with foil. Place chicken on the foil. Baste with sauce and sprinkle with sesame seeds and green onions. Grill or bake for about 30 minutes. Baste meat a couple of times.

Herbed Potato Salad with Snap Peas and Celery  

Ingredients 

• 3 lbs. red potatoes
• 3 tablespoons apple cider vinegar
•  3/4 cup each mayonnaise and lite sour cream
•  1 tablespoons Dijon mustard
• 2 teaspoons each of dill and parsley flakes
• 3/4 cup red onion
•  8 oz. snap peas, blanched and halved
• 3/4 cup diced celery
• 3 chopped hard-boiled eggs
• Salt and pepper to taste 

Directions:

• Cook 3 lbs. quartered red potatoes in salted simmering water for 12 minutes until tender. Drain.
• Toss potatoes with 3 tablespoons of apple cider vinegar in a bowl. Let the potatoes cool.
• Mix mayonnaise with 1 cup sour cream. Add Dijon mustard, dill and parsley flakes, diced red onion, snap peas, and hard-boiled eggs.
• Salt and pepper to taste. 
• Refrigerate for at least 4 hours. 

Mixed Greens with Apples, Grapes, Cashews, Cucumbers and Dried Cranberries

Cook's Notes: The amount of ingredients depends on the servings needed.

Ingredients:

• Grapes
• Diced apples
• Dried cranberries 

• Diced Cucumbers
• Cashews
• Greens (romaine  and spinach) 

 Maple Cider Vinaigrette Ingredients:

• 3 tablespoons cider vinegar
• 1/3 cup pure maple syrup
• 1 teaspoon apple pie spice
• 1/2 teaspoon cinnamon 
• 1/8 teaspoon dry mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

Directions:

• Place all dressing ingredients in a blender and mix well. Store in a screw-type jar and refrigerate until needed.

Puff Pastry with Caramelized Apples and Butterscotch Sauce 

Cook's Notes: This recipe deserves a whole posting by itself as it was that good. Look for it on Monday. 

All Hallows Eve

 

The pumpkin grinned from ear to ear, “The moon is bright, the sky is clear. This is the night we’ve waited for, when elves come knocking on the door. When witches ride their broomsticks high and ghosts and goblins fill the sky. Then Jack and Jill, with fairy queen, will dance and sing: it’s Halloween.

by Constance B. Osborne 

Looking for a quick and easy last-minute Halloween treat? This is what one box of brownie mix

can magically be turned into creating Brownie Bites in two different sizes.

BROWNIE BITES

Cook's Notes: 

Two different cupcake liners were used, regular and mini.  

Ingredients Mini or Regular Size Brownie Bites

• Small mini cupcake liners or regular-size 
• Brownie mix
• Finely chopped nuts
•  Halloween sprinkles and candy pumpkins
• Chocolate Frosting 

Directions:

• Makeup brownie mix box according to directions. Fold in nuts. 
• Use a small spoon to scoop batter into cupcake liners and fill them to the top.
• Bake Mini for 7 minutes or Regualr size for 15 minutes
• Cool , frost, and decorate.  
  

Vampire's Dream Drink

This drink is made from two parts cranberry juice, one part pineapple juice, and a splash of grenadine. It serves one.

Blood Orange Margaritas
The drink makes a single-serving.

Ingredients:

• 1 -1/2 ounces tequila (silver or gold, based on your preference)
• 1 ounce Grand Mariner
• 1- 1/2 ounces simple syrup
• 1 ounce fresh lime juice
• 1- 1/2 ounces blood orange juice (about 1-2 oranges)
• salt for the rim, lime/orange wedges for garnish

Directions:

• Rim the ridge of your glass with a lime wedge and dip in margarita salt.
• Fill the glass with ice. 
• Combine tequila, Grand Marnier, simple syrup, blood orange, and lime juice with ice in a cocktail shaker and shake for about 30 seconds. 
• Pour over ice and squeeze in lemon and orange slices.

A sneak peek of our Haloween Dinner 

Meatloaf Cupcakes with Mashed Potato  Frosting 

Recipe and photos tomorrow  

Monster Dark Chocolate M&M Eyeball Cookies

 Make your week a bit sweeter by baking Monster Dark Chocolate M&M Eyeball Cookies.

                                                                       

The recipe does call for a bit of preplanning. Michaels has a plastic container of eyeballs in assorted sizes, which is perfect for this recipe. Later, I found some of these edible eyeballs in the baking aisle at the grocery store. 

You will need Hershey's Special Dark Cocoa Powder to achieve the dark color, readily available at the grocery store.   

Add your favorite Ghoul Mix to your grocery run. If the store is out, a regular bag of M&Ms will do. I just removed the blue and green ones. They were perfect for the cook to snack on.  

This delicious pre-Halloween treat is totally kid-friendly! I ask you, what kid or even adult wouldn't have fun pressing edible eyeballs into warm cookies right out of the oven? The cookies have a brownie-like flavor. 

The recipe makes 18 cookies and is adapted from lovetobeinthekitchen.com

INGREDIENTS;

• ½ cup butter, room temperature
• ½ cup granulated sugar
• ½ cup dark brown sugar, packed
• 1 large egg, preferably room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup + 2 tablespoons Hershey’s Special Dark Cocoa Powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons milk
• 1/2 cup chocolate chips (I used mini semi-sweet)
• Dark Chocolate Ghoul Mix M&M’s or a package of Shareable M&M's
• Assorted candy-coated eyeballs

DIRECTIONS: 

• Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl combine the butter and sugars. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.
• Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. Slowly add the dry ingredients to the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and fold in the chocolate chips. 
• Roll about 2 tablespoons of dough into balls and place on the baking sheets. Keep your hands floured when rolling the balls. Place the baking sheet in the freezer for 15 minutes. 
• Preheat the oven to 350 degrees. Bake for 11-12 minutes. Immediately top the cookies with more M&Ms if needed after placing eyeballs randomly in warm cookies and pressing slightly. Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

Even the M&M guys are doing their happy dance.

Maple Dijon Apple Sauced Pork Chops

 I wanted to capture your attention with this photo of an afternoon high yesterday. We have only been here five days, and each day by afternoon, it warms up to toasty highs of 95, 96, 97, 99, and then 100 yesterday. At the first light of dawn, dog walkers and walkers are out and about each day. The good news is that when the sun goes down after 5:00,  it cools down to tolerable temperatures. So we are still in the grilling season with a 2-hour time difference until daylight savings time when it will be only an hour. We've already had several very early Minnesota callers not realizing the time difference. 😁

Maple Dijon Apple Cider Sauced Pork Chops

Cook Notes: This delicious autumn dish is packed with fall flavors. I made the sauce separately and spooned it over the grilled pork chops. Another dinner alternative would be to use chicken breasts with the apple sauce pictured below, following the same directions.

The meal was paired with parmesan risotto. 

Ingredients:

• Two pork chops or two chicken breasts
• 3/4 cup chopped sweet onion
• 3 garlic cloves, minced
• 2 crisp apples, diced

Sauce Ingredients:

• 2 cups apple cider
• 1/2 chicken broth (low sodium)
• 2 teaspoons Dijon mustard 
• 1 tablespoon maple syrup (not pancake syrup)
• 2 tablespoons cornstarch mixed with 1/3 cup water
• 1 tablespoon apple brandy or dry white wine
• 1/2 teaspoon each thyme, ground cinnamon, and rosemary
• 1/4 teaspoon red pepper flakes 

Directions:

• Grill pork chop or chicken or pan sear in a fry pan.
• Stir fry onions in a large fry pan for about 5 minutes. Add garlic cloves and stir fry for 1 minute more.   
• Mix all sauce ingredients in a bowl, adding diced apples. Add the sauce to a large frying pan with cooked onions, garlic cloves, and meat if not grilling. Cook on low, uncovered, until the sauce thickens, about 25 minutes, and the apples are tender. Add wine or brandy. If grilling, add cooked meat to the sauce. Cook uncovered 5-6 minutes longer. Use a meat thermometer to make sure the meat is done. 

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MONSTER EYEBALL COOKIES