Friday, May 14, 2021

Strawberry Time means a FREE Recipe

The weather is warming up and strawberries are ripening here in North Carolina. Its a treat since I recall having to wait until July to pick strawberries back when we lived in New Hampshire. I saw a recipe and decided to make it as sugar-free as possible. 

Nancy's Strawberry Cheesecake

2 pints strawberries, hulled and divided

2/3 cup plus 2 Tablespoons Splenda

8 rectangles graham crackers, crushed

1/2 cup butter, melted

` 8 oz pack 1/3 Fat cream cheese

2 teaspoons vanilla

3/4 container sugar-free whipped topping

In blender or food processor, roughly cut then blend 1 pint of the strawberries. Add 2 Tablespoons Splenda and the vanilla. Place mixture in a saucepan and bring to a boil, stirring for about 5 minutes. Cool completely.

In a bowl combine the graham cracker crumbs and butter, pour into a 9" springform pan, pie pan, aor cake pan. Tamp down with the bottom of a small measuring cup, then place in freezer. 

In a mixing bowl or food processor, blend the cream cheese until smooth. Add cooled strawberry mixture, 2/3 cup Splenda, and vanilla. Mix. Add cool-wip and blend.

Remove crust from freezer and pour in the mixture. Cover with plastic wrap and refrigerate. at least 4 hours. When ready to serve. add halves of strawberries on top and enjoy!

The weather might be warming up, BUT... if you are in need of a book to read while snacking on your cheesecake, consider The Earl's Treasure. Here is a short sample.


 South of the Scottish border

December 1816


A door slammed, and Adele grabbed the top of her dressing table to keep from tumbling from the cushioned stool. Her startled movement caused Violet to almost pull a handful of her hair from the roots. Closing her eyes, Adele choked back a whimper.

“Be still, my lady. ’Tis only the wind. I fear winter is making itself known.”

Adele shivered. Not from the gathering cold that swept over the English countryside and seeped through the manor’s cracked windows, but from the thought of venturing into the public’s eye tonight.

Light snow had started to fall that morning, darkening her mood and making her rethink her plans. Breathing slowly and pulling strength from deep inside, she concentrated on her young maid. Violet, her dark red hair tucked beneath a white mobcap, hummed a Scottish nursery tune.

The servant helped her dress for an invitation she should have ignored. How unfortunate that Violet ran the hairbrush through Adele’s long curls as if currying a horse. Since trying and failing to sell enough personal effects to pay wages, she had no cause to complain.

However, a question scratched at her mind. In lieu of wages, had Violet taken her silver mirror, the one her father had presented to her as a wedding gift? Would her servants resort to theft without asking for their wages first?

“There, my lady, yer hair shines like spun gold.”

Adele huffed in exasperation as the maid tugged and twirled and pinned her hair upon her head.

“Thank ye, Violet, though my hair is a tad too dark to call gold. Why can I not wear it in a bun at the nape of my neck as I normally do?”

“Nay, my lady! Yer a baroness! ’Tis fine for a simple life at home, here at Maxwell Hall, but not for a ball at the Duke of Bellmeer’s estate!”

“I suppose ye speak the truth, although I am concerned the dress will not do me justice.”

“Doono’ fret. Let me help ye into yer lovely gown.”

Adele had to agree the icy blue fabric’s beauty thrilled her. “’Tis not even mine.” She’d traded several jars of homemade blackberry jam with a neighbor for its use tonight. Violet clicked her tongue and helped Adele to her feet.

The fledgling maid slipped the borrowed gown over the long curls pinned atop Adele’s head. Adele fluffed the skirt and smoothed the shoulder-baring bodice, then stood as still as a Lochmaben Standing Stone.

From the corner of her eye, her image in the cracked looking-glass atop her dressing table was less than flattering. The gown itself was pretty, but two or three years out of fashion. She didn’t mind. The rounded bodice cradled her generous breasts, but felt too loose in other places.

A deep breath and a less than stellar smile would keep Violet from fussing over her any longer, but Adele’s senses reeled as the hour to depart drew near. Panic grew with every labored breath.


She had no reason to be afraid. Any excuse for leaving Maxwell Hall ought to be a cause for celebration, not something to fear. She had to go. She must thank Fanny Hartwell for inviting her to the ball. The dowager duchess had spent months trying to coax her to return to society and would welcome Adele’s presence, tonight.

“Although, staying home would be a lot less trouble.”

“Did ye say something, my lady?”

Adele snorted.

She seldom talked anymore. Over the last few years, she’d lived like a recluse and so unlike the lass of her youth. Fanny’s ball, at her grandson’s nearby great estate, might turn into an opportunity to end her loneliness. Meeting neighbors and nobles from London was a treat and she would mingle, dance, and enjoy the company of ladies and well-dressed men.



Keep safe and enjoy Spring!

Nancy Lee Badger

Friday, April 30, 2021

Low Sugar Cherry Cheesecake and a book by Nancy Lee Badger

Prepared in a Springform Pan

Removed with little finesse from the pan

This is a treat I discovered in my recipe collection but modified it to make it as LOW in SUGAR as humanly possible. It is so good that I shared it with family at a relative's birthday celebration. (we have all been vaccinated!)

Celebrating with family is slowly becoming normal so offering treats can be a healthy part of those get-togethers. Give it a try!

Nancy's Low-Sugar Cherry Cheesecake

9 or 10 inch springform pan or pie dish

10 rectangle blocks of graham crackers

7 ounces butter, melted

2 Tablespoons Splenda sugar

1 Tablespoon Splenda brown sugar

1 1/2 pks (12 ounces) Lite cream cheese, softened

1 cup sugar-fee confectioners sugar (mix 1 Cup Splenda & 2 T. cornstarch)

1 carton (8 ounce) Sugar-Free whipped topping, thawed

1 can Cherry pie filling (low-sugar)

Make the crust by crushing in a bag or blending in a food processor the graham crackers into fine crumbs. Add Splenda and brown sugar and blend. Since I found it was hard to remove, I suggest first spray with PAM or place a round piece of parchment paper or wax paper in first) Pour into a bowl and add melted butter. Mix with a fork and pour into pan. Use the back of a small measuring cup to tamp it down. 

For the filling, blend the cream cheese and sugar-free confectioner sugar mix until smooth. Fold in the softened whipped topping until blended. Pour into the pan and spread evenly to the edge. Top with the cherry filling. Cool at least 6 hours. It can keep in the refrigerator for about 5 days.  


Is the 4th book in my Opportunity Falls series

It is available in ebook and print all around the world

AND I just finished revising all four books 

AND am working on a 5th, a novella

Find Buy Links HERE

Keep safe and enjoy Spring!

Nancy Lee Badger

Friday, April 16, 2021

Creamy Swiss Chicken Casserole & a Book by Nancy Lee Badger

My Aunt Almeda shared several recipes with family members before she passed away. As I searched through my recipe box (yep, I still have two actual boxes) I wanted to make something quick and easy with the chicken breast I had just thawed for dinner. The following is a delicious casserole I pared down to feed four.

Nancy's Version of Almeda's Creamy Swiss Chicken Casserole

2 chicken breasts, sliced in half longways

4 to 6 square Swiss Cheese slices

1 can undiluted Cream of Chicken soup (I used Campbell's)

1/4 Cup milk

3/4 Cup Pepperidge Farm or Stove Top stuffing (dry)

1/4 Cup butter or margarine, melted

Preheat oven to 350 degrees F and pull out a 9" square baking dish. Flatten chicken with a mallet until about 1/2" thick. Line pan. Place cheese slices on top to cover chicken. Stir soup and milk together and pour into casserole. Crumble stuffing mix over top. Pour butter evenly over top.

Cook uncovered for 50 to 55 minutes until browned and bubbly. Let stand 5-10 minutes so liquids absorb. Serve hot with mashed potatoes. 

This casserole is packed with protein from the chicken and cheese. The soup makes a delicious 'gravy' and the stuffing adds a nice crunch. Making food from scratch with as few preservatives as possible is a healthy alternative to store-bought or delivered pre-packaged meals. Entertainment during this pandemic is also healthy to a person's well-being so remember to 


For a quick, romantic, and adventurous time-travel story taking place in 16th century Scotland and present-day New England, please check out 




It is available in ebook and print all around the world

Find Buy Links HERE

Keep safe and enjoy Spring!

Nancy Lee Badger

Friday, April 9, 2021

Oatmeal Cookies and a book from Nancy Lee Badger

Spring has sprung and my front yard is alive with all sorts of flowers that came with the place. We have lived here since I retired from my job as a 911 Dispatcher for the State of New Hampshire back in 2007 and bought this house in Raleigh, North Carolina in June 2008. We only have a few tulips and they are here one day and gone the next, but they do promise us a colorful spring. .Since the tulips have done their 'raisin' for 2021, here is a favorite sweet treat.

Nancy's Oatmeal-Raisin Cookies

Preheat oven to 350 degrees F and place parchment paper on cookie sheets for easy clean-up (I am all about the easy part!)

1 1/2 Cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 Cup white sugar (I used Splenda)

1 Cup packed light brown sugar

1 Cup shortening (such as Crisco)

1 teaspoon vanilla

2 eggs

2 Cups old-fashion rolled oats

1/2 to 1 Cup raisins (sometimes I change it up and add semi-sweet morsels instead of raisins)

In a bowl combine flour, salt, and baking soda. Set aside. In mixer cream together both sugars and the shortening and vanilla. Once mixed, add eggs one at a time and beat until light and fluffy. Gradually beat in flour mixture and then add the rolled oats. Scrap the bowl. Add the raisins by hand until well incorporated. 

Drop by a well-rounded spoonful onto the cookie sheets, spaced at least two inches apart. Bake 8 to 10 minutes until light brown. Remove from oven and let sit until partially cooled, then place on rack to fully cool. Makes about two-dozen to three-dozen depending on size. . 

(My thanks to son Rob & his hubby Joe for the mug)

These cookies are delicious and go well with a big glass of milk, too. Making food from scratch with no preservatives is a healthy alternative to store-bought cookies. The raisins are a good fruit, too. Entertainment during this pandemic is also healthy to a person's well-being so remember to 


For a quick, romantic, and adventurous paranormal story with an evil witch, a cursed dragon-shifter on an uninhabited Scottish island, please check out 

(Yes, that is Jimmy Thomas the cover model!)


was the 2nd book I ever had published

(by an actual publisher)

It is available in ebook only all around the world

Find Buy Links HERE

Keep safe and enjoy Spring!

Nancy Lee Badger

Friday, April 2, 2021

Easy Chicken Marsala & a Book from Nancy Lee Badger

Easter is the season of resurrection (and chocolate, but I digress). I found a recipe for this dish years ago, but it had at least 15 steps! By trial and error, I RESURRECTED it and created a simpler recipe that tastes fabulous. More importantly, everyone I share the meal with loves it. A side of mashed potatoes is a 'must'.

Nancy's Easy Chicken Marsala.

You will need a 10 in. or 12; diameter covered skillet. 

Olive oil

3 or 4 boneless chicken breasts, cubed (smaller cooks quicker, so your choice)

8-to-16oz package sliced mushrooms

onion, chopped (shallot, yellow, red, whatever)

1/2 Cup flour or Bisquick

1 Tablespoon cornstarch (optional, but will thicken sauce nicely)

Pinch of salt & pepper

1/2 stick butter

4-to--6 oz. Marsala cooking wine

(I had to borrow the above photo because we ate it all before I remembered to take a photo! Thanks,

Drizzle olive oil in the large frying pan. Sauté onions and mushrooms until soften and slightly darkened. Ladle onto a plate. 

In a big bowl, toss chicken with flour, salt and pepper, and optional cornstarch. Dump into hot pan with all the flour mixture and keep turning until all sides of each cube are lightly browned. Add cooked veggies, sliced pats of butter, and Marsala wine. Stir well, and cover. Bring to a boil, then simmer until chicken is cooked through, stirring every 10 minutes. Let sit so it absorbs the wine.

This recipe can be refrigerate then reheated in the microwave. Yo can add extra wine if the broth is too thick. It is YUMMY!

Although this recipe has been stripped down from the one I found years earlier, it is easier while giving you protein and veggies galore. Making food from scratch with no preservatives is a healthy alternative to store-bought. 

Entertainment during this pandemic is also healthy to a person's well-being so remember to READ BOOKS. 

For a quick, romantic, hot, and adventurous story check out


a Time-Travel Romances set in 16th Centruy Scotland and present-day New England. 


Find all ebook & Print Buy Links HERE

Stay Safe & get Vaccinated like I did!

Nancy Lee Badger



Enter by April 8th HERE

Friday, March 26, 2021

Chocolate Chip Cookies from Author Nancy Lee Badger

Life is getting super busy and I keep praying I am up to the task. Scheduling the vaccine for me, hubby, and mom was tougher than it should have been, but I am thrilled we are vaccinated. Assisting my adult son in moving out of his apartment has strained many muscles but I consider it a way to get ready to go back to the gym. I am hard at work finishing up my second book in my Treasure Tales series, a historical romance set in northern England and Scotland. I will get the edits done on The Duke's Diamond after I finalize a fantastic ending, so it can join The Earl's Treasure. Coffee and cookies are my secret to getting through it all!

Nancy's Soft & Chewy Chocolate Chip Cookies

Preheat oven to 350 degrees F. Cover two large baking sheets with parchment paper for easy cleanup. Otherwise use ungreased cookie sheets.

2 1/4 Cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon Crisco or similar shortening

3/4 Cup sugar ( I use Splenda)

3/4 Cup brown sugar

2 teaspoons vanilla extract

2 eggs

2 Cups chocolate chips (I use semi-sweet)

Stir together flour, baking soda, and salt and set aside. Cream together Crisco, sugars, vanilla. Add eggs one at a time. Mix to make sure all are blended. Add dry ingredients, slowly. Fold in chocolate chips and drop by heaping teaspoons onto cookie sheets, leaving about two inches between for spread. Bake about 8 minutes, or until lightly browned on edges. Do not overbake! Let cool on cookie sheets about 5 minutes then slide onto a rack. Repeat and enjoy!

These cookies are delicious and go well with a big glass of milk, too. Making food from scratch with no preservatives is a healthy alternative to store-bought cookies. 

Entertainment during this pandemic is also healthy to a person's well-being so remember to READ BOOKS. 

For a quick, romantic, hot, and adventurous time-travel story set in Scotland, Raleigh, North Carolina, and Cape Hatteras, please check out 


the 2nd book in my Warriors in Bronze series.

It is available in ebook and print from many sources

Find Buy Links HERE

Keep safe and enjoy Spring!

Nancy Lee Badger

Saturday, March 20, 2021

Easy Zesty Seafood Dip from Author Nancy Lee Badger


I miss the ocean. I grew up on the north shore of Long Island in Huntington, NY and we could walk to the beach. On the weekends, we would pile into a station wagon with the neighbor's kids and the adults took us to Jones Beach or Fire Island on the south shore. We grew up enjoying fresh seafood, so today's recipe relives it in an easy way that can be shared once this pandemic is over and we can brings everyone closer again.

Nancy's easy Zesty Seafood Dip

Grab a bowl and mix together:

1/2 pound Chopped Seafood Mix (the white and red chunks)

3 Tablespoons ketchup

1 Tablespoon horseradish

8 oz. cream cheese, softened


Although this recipe can be made without actual seafood, it is a great source of protein when you do, not to mention dairy plus veggies from the ketchup. Making food from scratch with no preservatives is a healthy alternative to store-bought. 

Entertainment during this pandemic is also healthy to a person's well-being so remember to READ BOOKS. 

For a quick, romantic, hot, and adventurous story that brings you excitement and suspense surrounded by the chills of winter EVEN THOUGH SPRING STARTS TODAY please check out With Every Breath, part of my Opportunity Falls contemporary series.

Find all buy links HERE

Please keep warm & stay healthy!

Nancy Lee Badger