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 

HEAVEN-SENT HIGHLANDER

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

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

Crackers

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

Nancy Lee Badger: Cinnamon Coffee Cake and a Book by HCRW

Spring is nearly here and what a better time to share the love of my adopted state, North Carolina. Today's recipe is quick, easy, and delicious. Eat it on a spring morning while reading the new anthology by the authors of the Heart of Carolina Romance Writers.

Nancy's Low Sugar Cinnamon Coffee Cake

1/4 Cup salad oil

3/4 cup milk

1 egg

1 1/2 Cups all-purpose flour

3/4 Cup Splenda 

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 Cup fresh or frozen blueberries (optional)

topping: 1/3 Cup brown sugar

1/4 Cup all-purpose flour

3/4 teaspoon cinnamon

3 Tablespoons cold butter cut into pieces

Preheat oven to 375 degree F. Grease or spray with nonstick spray a 9 inch round pan. By hand or with a mixer, combine salad oil, milk and egg. Blend together flour, Splenda, baking powder, and salt then slowly add to liquids for 1 minute. If including blueberries like I usually do, gently fold into the batter then spread into the pan. 

In another bowl, combine brown sugar, flour, cinnamon, and butter. Using dough blender, fork, or your bare hand, crumble the topping then sprinkle onto the cake. 

Bake 25-30 minutes or until a knife inserted in the middle comes out clean. Cool.

The sweetness is lovely. Yes, you can use real sugar. I used to have sugar-free brown sugar but have not been able to find it in years. If you have some, use it in the topping. This coffee cake has healthy spices as well as fruit (if you add blueberries) and makes a good wake-up meal alongside a cup of tea or decaf coffee. Making food from scratch with no preservatives is a healthy alternative to store-bought. 

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

For a fantastic collection of romance stories 

set in North Carolina, try 

HEARTS OF CAROLINA

AMAZON Ebook or PRINT

Sunshine Chicken and a book from Author Nancy Lee Badger

My mom, my sister, my husband, and even me received our 1st Covid-19 vaccine. Finally, I see sunshine at the end of the tunnel! Once we get our 2nd shot, we will relax and simply enjoy spring. Because of this hope on the horizon, I am sharing my 'sunny' recipe. And, yes...my daffodils have sprouted!

Nancy's Sunshine Chicken

Grab a big COVERED frypan at least 10 inch diameter

2-3 teaspoons curry powder (depends on how spicy you want it)

1 1/4 teaspoons salt (divided)

1/4 teaspoon black pepper

1 1/2 Cups orange juice

4-6 boneless chicken breasts (I cut into 2 in. by 4" pieces, or smaller)

1 Cup uncooked Minute Rice or instant Brown Rice

3/4 Cup water

1 Tablespoon brown sugar

1 teaspoon dry mustard

chopped parsley (optional)

Combine curry, 1/2 teaspoon of the salt, and pepper. Lay chicken on wax paper on counter. Sprinkle both sides with dry mixture. Set aside.

In a 10 in. or 12" covered skillet, combine orange juice, rice, water, brown sugar, mustard, and the remaining salt. Arrange chicken over rice mixture. Bring to a boil.

Cover and simmer 20 minutes. Don't lift lid! Remove from heat and let sit covered about 5 minutes, or until most of the liquid is absorbed. Sprinkle with parsley. 

This tangy, sweet meal will feed four people. If only two of you, refrigerate the rest. Making food from scratch with no preservatives is a healthy alternative, not to mention the fruit and protein. 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 read Heaven-sent Warrior, available as a ebook or print book. This 1st book in my Warriors in Bronze series is a time-travel paranormal set mainly in present day North Carolina. Find all buy links 

HERE

Please keep warm & stay healthy!

Nancy Lee Badger