Romance Weekly



Happy Tuesday and welcome to our hop. This week’s challenge comes from the fabulous J.J. Devine:

What is your favorite holiday cookie recipe?

Okay, this is one of my best kept secrets, so don’t tell anyone. Betty Crocker’s Sugar Cookie Mix. Well, not just the mix. But it is the perfect base for so many variations. And, I am not the only one who’s figured this out, since the packages are sold out as soon as they land on the shelves this time of year.

I make chocolate caramel turtles by spreading melted caramel over the finished cookies and then dipping them in chocolate.

I make lemon cookies by icing the finished cookies with lemon curd.

And I add pistachios and cranberries to the batter before baking. So good.

And there are so many other options. Just use your imagination. And so much easier than gathering all the ingredients and baking from scratch.

I love shortcuts like this since I once had a breakfast catering service and had to constantly come up with new ideas. And I didn’t have the luxury of time. And it still counts as homemade, doesn’t it?

Have a delicious holiday!


Now, let’s hop over to the wonderful C.L. Marcolini and see her favorite recipe.


Romance Weekly



Thanksgiving is only two days away and this week’s challenge comes from the fantastic CL Marcolini:

It’s just not Thanksgiving if there’s no _____ on the table. Share the recipe and a memory about dinners with family.

Here’s one dish that always makes me think of Thanksgiving….

Special Cranberry Sauce. (Or drunken cranberry sauce).

1 – 3 oz package of strawberry or raspberry Jello

1 cup boiling water

1 cup dry sherry (instead of cold water)

1 can whole berry cranberry sauce

1 small can pineapple chunks, drained

½ cup pecans or walnuts (optional)

Mix the boiling water with the Jello in a large bowl and stir until dissolved. Then add the sherry and stir well. Fold in the cranberry sauce, the pineapple and the nuts. Refrigerate for 4-5 hours or until set.


I never had a traditional family Thanksgiving, so I don’t really have memories to share. But I am always grateful for my blessings.

Thanksgiving hot men

And now let’s hop over to the wonderful C.L. Marcolini and get her favorite recipe and memory…


Romance Weekly



This week’s challenge comes from the incredible Brenda Margriet:

Brenda Margriet newest

Summer is almost here, and with it barbecuing season. Let’s share grilling recipes!

The thing I like best is that grilling is so easy and there is virtually no clean up. The other thing I like best is that my husband does the grilling so I don’t have to cook. Which leaves me more time to write.

Here’s one of my favorites: (Ingredients are in bold)

First take a flank steak and lay it in a flat pan. Cover with bottled Italian dressing (may take two bottles) and refrigerate at least one day and up to three days.

When it’s time to make dinner, cut up some peppers and onions. Put on a skewer with whole mushrooms and cherry tomatoes.  Brush the vegetables with olive oil.

Place vegetables at the edges of the fire so they will cook more slowly.

Drain the dressing and discard. Place the steak in the middle of the grill. Sear the meat on both sides for a few minutes until it’s dark on the outside and pink in the middle. The vegetables can cook a bit longer if necessary while you slice the meat. Slice the steak against the grain into inch pieces. Serve with the vegetables.

Another favorite…

Rub olive oil on a skinless, boneless piece of Salmon. Add some pepper to taste. Place lengthwise slices of zucchini (also brushed with a bit of olive oil and pepper) directly on the grill around one side. On the other side of the grill, put ears of corn (wrapped individually in foil). The corn can remain in the husk or you can strip the husks and brush with butter, salt and pepper before wrapping in the foil. Let vegetables cook for about ten minutes before adding the fish in the middle. Cook the salmon slowly and turn once. The fish should be pale pink in the center and flaky.

Dinner’s ready!


Let’s hop over to the fabulous Kathryn Renard and see what she’s cooking…

Kathryn Renard newest

Romance Weekly



Happy holidays and thanks for stopping by. I asked the question this time:

If you could get anything in the world you wanted for Christmas, what would it be?

Well, there are all the really important wishes, like peace on earth and that cancer would be eliminated and no one would ever be hungry. If I could right all the wrongs or stop the bullies, that would be excellent.

There are the silly wishes, like my house would never get dirty or my dog would stop shedding mass quantities of hair.

And there are the writer wishes. I wish that the stories I tell would inspire, would help someone through a tough time, would take someone away into another place, another time. I would like to believe that my books have a positive impact and make the world a tiny bit better. If “Hannah’s War” could give one woman the courage to run from an abusive relationship, if “Emma’s Dance” could give someone the strength to fight for love, if any of my other novels could give someone hope for happiness and true love, that would be awesome.


Oh, I write because I love it, I have to, but it would be great to believe that it makes a difference.

Merry, Merry Christmas to you and yours!


Now, let’s hop over and see what the fantastic Tracey Gee wants….…



Romance Weekly



For the US Thanksgiving we’re doing a recipe swap. Give us your best, most favorite yummy. Share the love!

Welcome to out blog hop and Happy Thanksgiving!!!

I would love to say the following was passed down through the generations in my family, but the truth is, I don’t remember anyone in my family who could cook. So, I’m not sure where this came from. But, somehow, it found its way onto the menus when we contributed to the Thanksgiving feast. And I think it’s pretty good! And even if you don’t like it, there’s enough alcohol in it so you might not care.

Special (Tipsy) Cranberry Sauce

1 large package (6oz) Strawberry or Raspberry Jello

2 cans whole berry cranberry sauce

1 can pineapple chunks, drained – reserve juice

Cup of walnuts (optional)

1 cup (or a little more) of dry sherry

Make Jello by adding 2 cups boiling water, stirring well, then instead of adding 2 cups cold water, add juice from the canned pineapple and enough sherry to make two cups. Mix into jello. Then add cranberry sauce, pineapple chunks and, if desired, walnuts. Mix well. Put in refrigerator and allow to set (several hours). Enjoy.


Let’s hop over and check out the fabulous A.S. Fenichel’s favorite recipe.

AS Fenichel

Romance Weekly


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‘Do you like to read romance novels? Wouldn’t you like to know more about your favorite authors? Well you came to the right place! Join the writers of Romance Weekly as we go behind the scenes of our books and tell all….. About our writing of course! Every week we’ll answer questions and after you’ve enjoyed the blog on this site we’ll direct you to another. So come back often for a thrilling ride! Tell your friends and feel free to ask us questions in the comment box. 

Thanksgiving is Thursday and this is when we take the time to actually count our blessings. We should really do it every day, but time gets away from us and things pile up and we forget—I forget—just how lucky I am. So, here are some things I am thankful for…

I am thankful for the time to write and so grateful to those who take the time to read my work. I am blessed to have sold three books this year and so happy that I haven’t run out of ideas for more.

I am so lucky in my friends. The support from my fellow authors at Romance Weekly and the writers in my local chapter surround me with a world of support in a lonely profession. Awesome! And my non-writer friends give me love and inspire confidence every day.

I am happy to be healthy and strong and to have enough food to eat when so many aren’t so lucky. I am thankful that I am warm in the winter and cool in the summer and that I have enough to share. These things we sometimes take for granted and shouldn’t.

I am blessed with my husband, my knight in shining armor, who said ‘don’t give up’ when I wanted to and for caring about me and understanding the importance of my work.

I am grateful for my little dog who reminds there is such a thing as unconditional love.

And finally, I am thankful for my life…it isn’t perfect, but it’s mine and I am fulfilled in it.

Thank you, God, for all my blessings and forgive me for not saying thank you more often.

Happy Thanksgiving!

Now, let’s see what the talented Ronnie Allen (who just sold her second book) is thankful for. Let’s hop on over.

Romance Weekly


RW Banner

‘Do you like to read romance novels? Wouldn’t you like to know more about your favorite authors? Well you came to the right place! Join the writers of Romance Weekly as we go behind the scenes of our books and tell all….. About our writing of course! Every week we’ll answer questions and after you’ve enjoyed the blog on this site we’ll direct you to another. So come back often for a thrilling ride! Tell your friends and feel free to ask us questions in the comment box. 

It’s almost Thanksgiving and we are supposed to post our favorite holiday dish. I would guess that most of us have family recipes which were passed down. I actually have one. The funny thing about this is my mother and my grandmother only had kitchens because they came with the house. So, I have no idea who started this recipe. Anyway, here goes….

Cranberry side dish

1 regular size box of red jello (cherry, strawberry, raspberry)

1 Cup of boiling water

1 Cup of dry sherry

1 Can of chunk pineapple, drained

1 Can of whole berry cranberry sauce

1 Cup of walnuts or pecans (optional)

Mix jello with boiling water and stir until dissolved. Substitute 1 cup sherry for the cup of cold water and stir until mixed. Add pineapple and can of whole berry cranberry sauce. Stir. Add nuts (if desired). Refrigerate and allow to set (about three hours). Even if you don’t like it, there’s enough alcohol to make it better.

Happy Thanksgiving!

I can’t wait to see what the talented Carrie Elks has for us. Let’s hop on over and see.

Carrie Elks