Love is a Four-Legged Word
For readers who loved Pug Hill-a charming romantic comedy debut novel about matchmaking and a millionaire mutt.
Romance is for the dogs...
Tom O'Brien is close to making partner at the hottest law firm in San Francisco, provided his newest client doesn't foul things up. Brutus Stoddard is rich and spoiled, craves attention, and drools. The fact that he's a dog doesn't help matters.
Brutus has inherited a multimillion-dollar estate from his late owner, as well as a pretty guardian named Madeline Cartwright, professional chef and the eccentric old man's surrogate granddaughter. Tom finds her-and her culinary creations- irresistible.
If Tom is to get that promotion, he has to maintain the terms of the will. That means keeping both Brutus and Maddy happy. He's trying his hardest to keep the arrangement professional, but with two clients this adorable, Tom's suddenly craving a different kind of partnership altogether.
MY REVIEW: Tom O'Brien is an orderly man with a five-year plan to keep his life on the right track. His stellar work as an attorney at a prestigious law firm has him in line for a partnership and a coveted corner office. Into every perfectly aligned life plan, chaos and spontaneity must enter. The delightful disorder in Tom's life comes in the form of a little mixed-breed dog named Brutus who is the heir to a fortune. Along with Brutus comes his undeniably appealing guardian, Maddy Cartwright. Brutus' late owner, Walter Stoddard, had lived a very modest life, and his closest friends, including Maddy, had no idea that he was a multi-millionaire. Tom's law firm is handling Walter's estate, and Tom is responsible for maintaining the terms of Walter's last will and testament. When Tom informs Maddy that she has inherited both Brutus and a vast fortune, she is stunned. Tom is even more stunned by his immediate strong attraction to the charming, red-haired Maddy. A professional chef as delightful as the delicious desserts she creates, Maddy is unprepared for the changes in her life. Most of all, she never expected Walter's lawyer to be a gorgeous, chocolate-eyed hunk whose deep dimples war with his stern exterior. Before Tom and Maddy can find their own personal pot of gold, they are besieged by mischief, meddlers, mystery, and the paparazzi! Kandy Shepherd writes wonderful romances that are as sweet as they are sensual. Her writing gives you that same warm feeling inside that you get when you watch Tom Hanks and Meg Ryan at their romantic comedy best in "Sleepless in Seattle" and "You've Got Mail". It's a feeling that doesn't come along every day, and that makes it even more special. If you love being in love, have a very special affection for your pets and other animals, and you appreciate great food, then you will adore this book! As soon as you read "Love is a Four-Legged Word", you will immediately want to read the sequel, "Home is Where the Bark Is". Both of these books are on my keeper shelf, destined to be reread!
Book Copy Gratis Author
From the author of the delightful Love is a Four-Legged Word comes another novel of romance, mystery, and dogs.
Former model Serena Oakley has opened Paws-A-While, a doggy daycare and spa in San Francisco. When a ruggedly handsome client walks in, holding a Yorki-Poo too dainty for his personality, Serena knows something's not right.
Undercover PI Nick Whalen has followed a series of identity frauds to Serena and is determined to dig up secrets he's certain she is hiding. Despite their mutual distrust, Nick and Serena find themselves bonding over an injured, orphaned dog. And soon they're arousing more than just suspicions. But will the pair trust in love enough to thwart a danger circling too close to home?
MY REVIEW: The sexiest weakness in a man is his vulnerability to that one special woman. No matter how big, gruff, rough, and tough a man may be, love makes him reachable. The bigger they are...the harder they fall. The most invincible Alpha male may offer his heart like a gift to the woman he loves, and then he will wait for the look on her face to make sure she is pleased with the gift. In one who is usually without self-doubt, that moment of uncertainty is very appealing. I love a man who loves dogs and is kind to animals, and Nick Whalen, the sexy P.I. in Kandy Shepherd's "Home is Where the Bark Is", certainly fits that description. When he goes undercover to investigate a fraud scheme, he never dreams that he will fall head-over-heels for his prime suspect. When he meets Serena Oakley, the owner and operator of "Paws-A-While", a trendy doggy day-care center, he is thrown for a loop! She seems sweet and sincere, and Nick definitely finds her sexy! Serena is immediately drawn to Nick, but somehow he just doesn't seem like the kind of guy to own a prissy little toy dog like the one he brings to her pet place. Suspicion, sweet sensuality, and secrets aplenty are combined with mysterious mayhem, great charm and humor for a very satisfying romantic read!
Book Copy Gratis Author
"Private Eye" Special Lasagna
2 (28 oz) cans tomatoes
2 (5 1-2 oz) cans tomato paste
2 cups water
1/2 tsp dried basil
1/8 tsp crushed red pepper flakes
2 (5 1-2 oz) cans tomato paste
2 cups water
1/2 tsp dried basil
1/8 tsp crushed red pepper flakes
1/2 tsp salt
1 tsp sugar
1 lb very lean ground beef
1 clove garlic, minced
1 lb sweet Italian sausage
1 lb lasagna noodles
1 lb ricotta cheese
1 egg
1 tsp dried parsley flakes
1 cup grated Parmesan cheese
Combine the first 7 ingredients in a large pot and simmer 15 minutes. Saute' ground beef and garlic in a little oil. Add to tomato sauce. Cover and let simmer 3 hours on low heat, stirring occasionally. Brown sausage and slice in rounds. Preheat oven to 325 degrees. Cook noodles until al dente. Combine ricotta, egg and parsley in a bowl. Spread 1/3 of sauce on the bottom of a lightly buttered 12in by 9in baking dish. Arrange alternately layers of noodles, ricotta, sausage, sauce and Parmesan, ending with Parmesan. Bake uncovered for 45 minutes. Let sit 5 minutes before serving.
1 tsp sugar
1 lb very lean ground beef
1 clove garlic, minced
1 lb sweet Italian sausage
1 lb lasagna noodles
1 lb ricotta cheese
1 egg
1 tsp dried parsley flakes
1 cup grated Parmesan cheese
Combine the first 7 ingredients in a large pot and simmer 15 minutes. Saute' ground beef and garlic in a little oil. Add to tomato sauce. Cover and let simmer 3 hours on low heat, stirring occasionally. Brown sausage and slice in rounds. Preheat oven to 325 degrees. Cook noodles until al dente. Combine ricotta, egg and parsley in a bowl. Spread 1/3 of sauce on the bottom of a lightly buttered 12in by 9in baking dish. Arrange alternately layers of noodles, ricotta, sausage, sauce and Parmesan, ending with Parmesan. Bake uncovered for 45 minutes. Let sit 5 minutes before serving.
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"BLT" Salad With Creamy Avocado Dressing
Dressing:
1 large avocados, peeled & mashed
1/2 cup sour cream
1/4 cup milk
1/4 cup mayonnaise
1 tablespoon lemon juice
1/8 teaspoon garlic salt
1/8 teaspoon coarsely ground black
pepper
few drops hot pepper sauce
Mix all
ingredients together until smooth. Store covered in
refrigerator.
Salad:
4 cups lettuce, shredded
2 medium tomatoes, cut into wedges
12 ounces bacon, cooked & crumbled
1/c cup shredded Swiss or Monterey Jack
cheese
croutons
Place lettuce in salad bowl or
platter. Top with tomatoes, crumbled bacon, and cheese. Spoon dressing evenly
over salad. Top with croutons.
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"Ought To Be A Law" Barrister's
Brownies
1 Cup Butter
2 Cups Sugar
3/4 Cup Cocoa powder
1 tablespoon vanilla
4 eggs
1 Cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant coffee granules
1/4 teaspoon ground cinnamon
1/2 bag white chocolate chips
1/2 Cup chopped walnuts
2 Cups Sugar
3/4 Cup Cocoa powder
1 tablespoon vanilla
4 eggs
1 Cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant coffee granules
1/4 teaspoon ground cinnamon
1/2 bag white chocolate chips
1/2 Cup chopped walnuts
1/2 bag white chocolate chips
1/2 cup chopped walnuts
In a large saucepan, melt butter over low heat. Allow to cool. Add sugar and cocoa and blend well. Add vanilla. Beat in the eggs one at a time. Add flour, baking powder, salt, instant coffee granules, and cinnamon. Stir until just blended. Lightly stir in the 1/2 bag white chocolate chips and 1/2 cup chopped walnuts. Spread the batter evenly in a greased and lightly floured 13x9x2in baking pan. Top batter with remaining white chocolate chips and chopped walnuts. Bake at 350 for 30-35 minutes. Do not over bake. Brownies pull away from the edges of the pan when done. Allow to cool in pan before cutting. Store in tightly covered container.
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"Sweet & Spicy" Cupcakes With
Caramel Frosting
3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups shredded zucchini
FROSTING:
1 cup packed brown sugar
1/2 cup butter (1 stick)
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups shredded zucchini
FROSTING:
1 cup packed brown sugar
1/2 cup butter (1 stick)
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
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"Tail Waggin' Good" Dog
Treats
1 cup rolled oats
1/3 cup margarine
1 cup boiling water
3/4 cup cornmeal
2 teaspoons white sugar
2 teaspoons instant beef or chicken bouillon granules
1 tsp. garlic powder
1 tbsp. brewer’s yeast (try health food store)
1/2 cup milk
1 cup shredded Cheddar cheese
1 egg, beaten
3 cups whole wheat flour
1/3 cup margarine
1 cup boiling water
3/4 cup cornmeal
2 teaspoons white sugar
2 teaspoons instant beef or chicken bouillon granules
1 tsp. garlic powder
1 tbsp. brewer’s yeast (try health food store)
1/2 cup milk
1 cup shredded Cheddar cheese
1 egg, beaten
3 cups whole wheat flour
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Line cookie sheets with parchment paper. Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed. Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2″ thickness. Cut with cookie cutter (bone shaped is good), and place 1 inch apart onto the prepared cookie sheets. Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.
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“Oh, Behave!” Naughty Little Lemon Tart with Raspberry
Sauce
6 large eggs
1 cup granulated sugar
2/3 cup heavy cream
5 tablespoons lemon juice
1 tablespoon lemon peel, grated
1 (9-inch) unbaked pie shell
5 cups raspberries
1 tablespoon granulated sugar
1 tablespoon lemon juice
1/4 cup powdered sugar
sweetened whipped cream
Preheat oven to 325°F (160°C).
Whisk together eggs and 1 cup sugar. Gradually add cream, 5 tablespoons lemon juice, and grated lemon peel. Pour into a 9-inch unbaked pie shell and bake for 40 minutes. Cool.
Combine raspberries, 1 tablespoon sugar, and 1 tablespoon lemon juice in a food processor. Process until smooth; strain to remove the seeds. Chill.
To serve: Top each wedge of lemon tart with raspberry sauce and whipped cream.
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"Love Me Tender" Chocolate Pudding Cake
1 two layer chocolate cake mix
3 oz. pkg. instant chocolate pudding mix
1/8 tsp. cinnamon
4 eggs
1 cup water
2 cups sour cream
3/4 cup vegetable oil
1 tbsp. vanilla extract
3/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips
Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix, pudding mix and cinnamon. In a medium bowl, beat the eggs with the water, then add the sour cream, oil, and vanilla. Beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips. Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings. If desired, top each serving with a scoop of vanilla ice cream.
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"It's Just Impossible" Tropical Coconut Pie
4 large eggs
1/4 cup milk
1/4 cup rum
2 tbsp. butter, softened
1 (15 oz.) can cream of coconut
1 (8 oz.) can crushed pineapple in juice, well drained
1 cup flaked coconut
1/2 cups baking mix (biscuit mix)
1 cup flaked coconut
Heat oven to 350 degrees. Grease a deep dish 10 inch pie plate. In a large bowl, beat all ingredients together (except last cup of coconut) until well blended. Pour into greased pie plate. Sprinkle with remaining coconut. Bake until knife inserted in center comes out clean, 40-45 minutes.
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"Orange You Special?" Chocolate Chip Cheesecake
2 (8 oz.) pkg. cream cheese, softened
2/3 c. sugar
3 T. orange liqueur (such as Cointreau or Grand Marnier)
2 eggs
1 c. mini semi-sweet chocolate chips, divided
1 ready-to-use chocolate cookie crumb pie crust
For Garnish:
Whipped cream
Chocolate sprinkles
Directions:
Mix cream cheese, sugar and orange liqueur at medium speed with electric mixer until well blended. Add eggs; mix until blended. Stir in 1/2 cup of the chips. Pour into crust. Sprinkle with remaining 1/2 c. chips. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate three hours or overnight. Garnish with thick, sweet whipped cream topped by chocolate sprinkles.
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"My Cherry Amour" Cocktails for Two
4 oz black cherry vodka
1/2 oz grenadine
dash of lemon juice
maraschino cherries for garnish
Pour liquid ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass. If desired, serve over ice in an old-fashioned drink glass. Garnish with maraschino cherries.
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"You're The Cream In My Coffee" Java Dream
1 Part Coffee Liqueur, 1 Part Irish Cream Liqueur, 2 Parts Vodka, 2 Parts Whole Milk or Cream, ice cubes.
Method:
Pour the Coffee Liqueur, Irish Cream Liqueur, and Vodka into a short drink glass half-filled with ice. Top with cream or whole milk. Stir and serve.
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"Pizza My Heart" Appealing Appetizer
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, shredded
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.
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"Fool For Your Love" Berry Delicious Treat
4 cups strawberries or 3 cups blackberries, blueberries, or raspberries
1/2 cup sugar
2 Tbsp. orange or berry liqueur
1 tsp. lemon juice
1 1/2 cups heavy cream
Gently rinse berries. Hull strawberries if using. Set aside a few berries for garnish, if you like. In a medium bowl gently toss berries with sugar, liqueur, and lemon juice. Let sit for 20 min. Put berry mixture in a blender or food processor and whirl until smooth or simply use a potato masher to mash them a bit. Set aside. In a large bowl beat cream until soft peaks form. Gently fold berry mixture into cream until evenly distributed. Spoon into clear serving dishes (wine glasses work well), top with reserved berries for garnish, if you like, and serve immediately or keep chilled up to 1 hour.
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"Quiche Me, My Darling" Savory Sweetheart Pie
1 small ripe tomato, sliced thin
1 (3 ounce) can real bacon bits
1/2 cup chopped onion
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 (9 inch) deep dish frozen pie crust
4 eggs, lightly beaten
1 cup half-and-half cream
Preheat oven to 400 degrees F (200 degrees C). Cover bottom of unthawed pie crust with tomato slices. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture over tomato slices in pie crust. Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.
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"Love Bites" Steak Salad
2 sirloin steaks, cooked medium well, cooled and sliced in thin strips (cut across grain)
2 tomatoes, cut in wedges
1 green pepper, cut in strips
1 c. sliced celery
1/3 c. sliced green onion
1/3 c. sliced fresh mushrooms
4 c. mixed greens, such as Romaine, leaf lettuce, or fresh spinach leaves
Marinade:
1/2 c. teriyaki sauce
1/3 c. dry sherry
1/3 c. salad oil
3 tbsp. white vinegar
1/2 tsp. ground ginger
In a large bowl, combine steak, tomatoes, green pepper, celery, onion and mushrooms. In a screw top jar combine ingredients for marinade and shake well. Pour over beef mixture. Toss to coat well. Cover and refrigerate 2-3 hours. Drain, reserving marinade. To serve, place a handful of greens on each serving plate. Top with about one cup of steak mixture. Pass reserved marinade for dressing. 6 servings.
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"Wild Thing" Cheese & Herb Monkey Bread
1 package (24 count) frozen dinner rolls, thawed
1/4 cup melted butter or margarine
1 cup grated Parmesan cheese
1 teaspoon each of dried Rosemary, Sage, Basil, Thyme
1/4 teaspoon garlic powder
Grease a fluted tube Bundt pan. Combine cheese with herbs and garlic powder. Dip each piece of roll dough in melted butter and roll in cheese/herb mixture to coat. Place coated pieces of dough evenly in pan. Let rise until double in size. Bake in a preheated 350° oven for 30-40 minutes or until golden brown and top of bread sounds hollow when tapped. Remove from oven and pan to cool on wire rack.
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"Love To Love You, Baby" Wicked Little Pasta Dinner
A very simple, sensual shrimp and pasta dish with real butter, Parmesan cheese and garlic. The best pasta to use is spaghetti or linguine, so that you can twirl the long noodles in the buttery, garlicky cheese.
Guilty Pasta:
Boil one pound of spaghetti or linguine until "al dente" or almost done. Drain pasta well, return to pot and cover to keep warm. In a large, deep skillet or Dutch oven, melt together over low heat 1 stick of real butter and 1/2 cup of olive oil. Toss in one pound cleaned, peeled, deveined medium shrimp and four smashed, peeled, chopped garlic cloves (or sprinkle liberally with California-style garlic salt, which contains dried parsley). Cook just until shrimp is nicely pink and done, stirring occasionally. Add cooked pasta and combine until mixed well and pasta is coated with butter. Stir in two cups grated Parmesan cheese and mix well. If desired, add a touch of freshly grated black pepper. Serve immediately. Accompany pasta dish with a basic romaine, tomato, onion salad topped with a vinaigrette dressing, real bacon and chunky croutons. Add some hot, fresh Italian or French bread to wipe the plates! Serve with a very well-chilled white or blush wine. Later, much later, a dessert sampler tray with fruit, cheesecake, and lots of assorted wicked chocolates. Served with hot, rich coffee. Much, much later....eat the leftovers!!!
Kandy Shepherd
Kandy Shepherd is an award-winning author of contemporary romance. She swapped a fast-paced career as a magazine editor for a life writing fun, feel-good fiction.She lives on a small farm in the Blue Mountains near Sydney, Australia with her husband, daughter, and a menagerie of four-legged friends. Kandy believes in love-at-first-sight and real-life romance--they worked for her!
She won the hotly contested RUBY award from RWA for best short romance novel of the year with Conveniently Wed to the Greek (her May 2017 release from Harlequin Mills & Boon).
Kandy's holiday story from Harlequin Romance is the Christmas-themed GREEK TYCOON'S MISTLETOE PROPOSAL (November 2016).
Also published in 2016 books two and three in the Sydney Brides mini-series from Harlequin Romance, CROWN PRINCE'S CHOSEN BRIDE (March 2016) and THE BRIDESMAID'S BABY BUMP (July 2016). Book one GIFT WRAPPED IN HER WEDDING DRESS was published in November 2015.
Two stand-alone romances from Harlequin Romance were published in 2015--HIRED BY THE BROODING BILLIONAIRE (August 2015) and FROM PARADISE TO...PREGNANT! (June 2015.)
Kandy's Dolphin Bay trilogy for Harlequin Romance is now complete--each book can be enjoyed separately but continuing characters all link to the Morgan family. THE SUMMER THEY NEVER FORGOT is the first (February 2014). It is followed by THE TYCOON AND THE WEDDING PLANNER (July 2014) and A DIAMOND IN HER STOCKING (December 2014).
As well as her titles published by both Harlequin and Berkley Sensation, Kandy is the author of the e-book romances THE CASTAWAY BRIDE (an Amazon best-seller) and SOMETHING ABOUT JOE; and the contemporary women's fiction title, REINVENTING ROSE.
REINVENTING ROSE, was inspired by her Kandy's years working as an editor in women's magazines, in particular the reader makeovers she enjoyed so much. REINVENTING ROSE is about love, friendship and the magic of a makeover.
SOMETHING ABOUT JOE is a heartwarming love story. The hero is hot, smart, great with kids, and he can cook--what's not to love about Joe Martin? But stressed-out executive and single mom, Allison Bradley, fights it all the way when she finds herself falling in love with her little boy's new nanny. Joe is one of Kandy's favorite heroes--he actually came to her in a dream!
Kandy's Amazon bestseller, THE CASTAWAY BRIDE, is a sexy, unashamedly escapist romance about a runaway bride who is shipwrecked on a tropical island with a mysterious stranger.
LOVE IS A FOUR-LEGGED WORD, Kandy's debut novel for Berkley Sensation, is a romantic comedy set in San Francisco about a little dog who inherits a big fortune and the people he brings together.
Kandy's second book for Berkley Sensation, HOME IS WHERE THE BARK IS, is a tale of romance, mystery and dogs. It's a follow-on book from LOVE IS A FOUR-LEGGED WORD, and tells the story of Serena, the heroine's best friend in the first book. HOME IS WHERE THE BARK IS is a stand-alone story that can be enjoyed without reading the first book.
Visit Kandy at her website
http://www.kandyshepherd.com
6 large eggs
1 cup granulated sugar
2/3 cup heavy cream
5 tablespoons lemon juice
1 tablespoon lemon peel, grated
1 (9-inch) unbaked pie shell
5 cups raspberries
1 tablespoon granulated sugar
1 tablespoon lemon juice
1/4 cup powdered sugar
sweetened whipped cream
Preheat oven to 325°F (160°C).
Whisk together eggs and 1 cup sugar. Gradually add cream, 5 tablespoons lemon juice, and grated lemon peel. Pour into a 9-inch unbaked pie shell and bake for 40 minutes. Cool.
Combine raspberries, 1 tablespoon sugar, and 1 tablespoon lemon juice in a food processor. Process until smooth; strain to remove the seeds. Chill.
To serve: Top each wedge of lemon tart with raspberry sauce and whipped cream.
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"Love Me Tender" Chocolate Pudding Cake
1 two layer chocolate cake mix
3 oz. pkg. instant chocolate pudding mix
1/8 tsp. cinnamon
4 eggs
1 cup water
2 cups sour cream
3/4 cup vegetable oil
1 tbsp. vanilla extract
3/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips
Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix, pudding mix and cinnamon. In a medium bowl, beat the eggs with the water, then add the sour cream, oil, and vanilla. Beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips. Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings. If desired, top each serving with a scoop of vanilla ice cream.
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"It's Just Impossible" Tropical Coconut Pie
4 large eggs
1/4 cup milk
1/4 cup rum
2 tbsp. butter, softened
1 (15 oz.) can cream of coconut
1 (8 oz.) can crushed pineapple in juice, well drained
1 cup flaked coconut
1/2 cups baking mix (biscuit mix)
1 cup flaked coconut
Heat oven to 350 degrees. Grease a deep dish 10 inch pie plate. In a large bowl, beat all ingredients together (except last cup of coconut) until well blended. Pour into greased pie plate. Sprinkle with remaining coconut. Bake until knife inserted in center comes out clean, 40-45 minutes.
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"Orange You Special?" Chocolate Chip Cheesecake
2 (8 oz.) pkg. cream cheese, softened
2/3 c. sugar
3 T. orange liqueur (such as Cointreau or Grand Marnier)
2 eggs
1 c. mini semi-sweet chocolate chips, divided
1 ready-to-use chocolate cookie crumb pie crust
For Garnish:
Whipped cream
Chocolate sprinkles
Directions:
Mix cream cheese, sugar and orange liqueur at medium speed with electric mixer until well blended. Add eggs; mix until blended. Stir in 1/2 cup of the chips. Pour into crust. Sprinkle with remaining 1/2 c. chips. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate three hours or overnight. Garnish with thick, sweet whipped cream topped by chocolate sprinkles.
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"My Cherry Amour" Cocktails for Two
4 oz black cherry vodka
1/2 oz grenadine
dash of lemon juice
maraschino cherries for garnish
Pour liquid ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass. If desired, serve over ice in an old-fashioned drink glass. Garnish with maraschino cherries.
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"You're The Cream In My Coffee" Java Dream
1 Part Coffee Liqueur, 1 Part Irish Cream Liqueur, 2 Parts Vodka, 2 Parts Whole Milk or Cream, ice cubes.
Method:
Pour the Coffee Liqueur, Irish Cream Liqueur, and Vodka into a short drink glass half-filled with ice. Top with cream or whole milk. Stir and serve.
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"Pizza My Heart" Appealing Appetizer
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, shredded
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.
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"Fool For Your Love" Berry Delicious Treat
4 cups strawberries or 3 cups blackberries, blueberries, or raspberries
1/2 cup sugar
2 Tbsp. orange or berry liqueur
1 tsp. lemon juice
1 1/2 cups heavy cream
Gently rinse berries. Hull strawberries if using. Set aside a few berries for garnish, if you like. In a medium bowl gently toss berries with sugar, liqueur, and lemon juice. Let sit for 20 min. Put berry mixture in a blender or food processor and whirl until smooth or simply use a potato masher to mash them a bit. Set aside. In a large bowl beat cream until soft peaks form. Gently fold berry mixture into cream until evenly distributed. Spoon into clear serving dishes (wine glasses work well), top with reserved berries for garnish, if you like, and serve immediately or keep chilled up to 1 hour.
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"Quiche Me, My Darling" Savory Sweetheart Pie
1 small ripe tomato, sliced thin
1 (3 ounce) can real bacon bits
1/2 cup chopped onion
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 (9 inch) deep dish frozen pie crust
4 eggs, lightly beaten
1 cup half-and-half cream
Preheat oven to 400 degrees F (200 degrees C). Cover bottom of unthawed pie crust with tomato slices. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture over tomato slices in pie crust. Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.
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"Love Bites" Steak Salad
2 sirloin steaks, cooked medium well, cooled and sliced in thin strips (cut across grain)
2 tomatoes, cut in wedges
1 green pepper, cut in strips
1 c. sliced celery
1/3 c. sliced green onion
1/3 c. sliced fresh mushrooms
4 c. mixed greens, such as Romaine, leaf lettuce, or fresh spinach leaves
Marinade:
1/2 c. teriyaki sauce
1/3 c. dry sherry
1/3 c. salad oil
3 tbsp. white vinegar
1/2 tsp. ground ginger
In a large bowl, combine steak, tomatoes, green pepper, celery, onion and mushrooms. In a screw top jar combine ingredients for marinade and shake well. Pour over beef mixture. Toss to coat well. Cover and refrigerate 2-3 hours. Drain, reserving marinade. To serve, place a handful of greens on each serving plate. Top with about one cup of steak mixture. Pass reserved marinade for dressing. 6 servings.
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"Wild Thing" Cheese & Herb Monkey Bread
1 package (24 count) frozen dinner rolls, thawed
1/4 cup melted butter or margarine
1 cup grated Parmesan cheese
1 teaspoon each of dried Rosemary, Sage, Basil, Thyme
1/4 teaspoon garlic powder
Grease a fluted tube Bundt pan. Combine cheese with herbs and garlic powder. Dip each piece of roll dough in melted butter and roll in cheese/herb mixture to coat. Place coated pieces of dough evenly in pan. Let rise until double in size. Bake in a preheated 350° oven for 30-40 minutes or until golden brown and top of bread sounds hollow when tapped. Remove from oven and pan to cool on wire rack.
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"Love To Love You, Baby" Wicked Little Pasta Dinner
A very simple, sensual shrimp and pasta dish with real butter, Parmesan cheese and garlic. The best pasta to use is spaghetti or linguine, so that you can twirl the long noodles in the buttery, garlicky cheese.
Guilty Pasta:
Boil one pound of spaghetti or linguine until "al dente" or almost done. Drain pasta well, return to pot and cover to keep warm. In a large, deep skillet or Dutch oven, melt together over low heat 1 stick of real butter and 1/2 cup of olive oil. Toss in one pound cleaned, peeled, deveined medium shrimp and four smashed, peeled, chopped garlic cloves (or sprinkle liberally with California-style garlic salt, which contains dried parsley). Cook just until shrimp is nicely pink and done, stirring occasionally. Add cooked pasta and combine until mixed well and pasta is coated with butter. Stir in two cups grated Parmesan cheese and mix well. If desired, add a touch of freshly grated black pepper. Serve immediately. Accompany pasta dish with a basic romaine, tomato, onion salad topped with a vinaigrette dressing, real bacon and chunky croutons. Add some hot, fresh Italian or French bread to wipe the plates! Serve with a very well-chilled white or blush wine. Later, much later, a dessert sampler tray with fruit, cheesecake, and lots of assorted wicked chocolates. Served with hot, rich coffee. Much, much later....eat the leftovers!!!
Kandy Shepherd
Kandy Shepherd is an award-winning author of contemporary romance. She swapped a fast-paced career as a magazine editor for a life writing fun, feel-good fiction.She lives on a small farm in the Blue Mountains near Sydney, Australia with her husband, daughter, and a menagerie of four-legged friends. Kandy believes in love-at-first-sight and real-life romance--they worked for her!
She won the hotly contested RUBY award from RWA for best short romance novel of the year with Conveniently Wed to the Greek (her May 2017 release from Harlequin Mills & Boon).
Kandy's holiday story from Harlequin Romance is the Christmas-themed GREEK TYCOON'S MISTLETOE PROPOSAL (November 2016).
Also published in 2016 books two and three in the Sydney Brides mini-series from Harlequin Romance, CROWN PRINCE'S CHOSEN BRIDE (March 2016) and THE BRIDESMAID'S BABY BUMP (July 2016). Book one GIFT WRAPPED IN HER WEDDING DRESS was published in November 2015.
Two stand-alone romances from Harlequin Romance were published in 2015--HIRED BY THE BROODING BILLIONAIRE (August 2015) and FROM PARADISE TO...PREGNANT! (June 2015.)
Kandy's Dolphin Bay trilogy for Harlequin Romance is now complete--each book can be enjoyed separately but continuing characters all link to the Morgan family. THE SUMMER THEY NEVER FORGOT is the first (February 2014). It is followed by THE TYCOON AND THE WEDDING PLANNER (July 2014) and A DIAMOND IN HER STOCKING (December 2014).
As well as her titles published by both Harlequin and Berkley Sensation, Kandy is the author of the e-book romances THE CASTAWAY BRIDE (an Amazon best-seller) and SOMETHING ABOUT JOE; and the contemporary women's fiction title, REINVENTING ROSE.
REINVENTING ROSE, was inspired by her Kandy's years working as an editor in women's magazines, in particular the reader makeovers she enjoyed so much. REINVENTING ROSE is about love, friendship and the magic of a makeover.
SOMETHING ABOUT JOE is a heartwarming love story. The hero is hot, smart, great with kids, and he can cook--what's not to love about Joe Martin? But stressed-out executive and single mom, Allison Bradley, fights it all the way when she finds herself falling in love with her little boy's new nanny. Joe is one of Kandy's favorite heroes--he actually came to her in a dream!
Kandy's Amazon bestseller, THE CASTAWAY BRIDE, is a sexy, unashamedly escapist romance about a runaway bride who is shipwrecked on a tropical island with a mysterious stranger.
LOVE IS A FOUR-LEGGED WORD, Kandy's debut novel for Berkley Sensation, is a romantic comedy set in San Francisco about a little dog who inherits a big fortune and the people he brings together.
Kandy's second book for Berkley Sensation, HOME IS WHERE THE BARK IS, is a tale of romance, mystery and dogs. It's a follow-on book from LOVE IS A FOUR-LEGGED WORD, and tells the story of Serena, the heroine's best friend in the first book. HOME IS WHERE THE BARK IS is a stand-alone story that can be enjoyed without reading the first book.
Visit Kandy at her website
http://www.kandyshepherd.com
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