Indulge With Me by Kristen Proby
Series: With Me In Seattle #10
Release Date: October 2nd, 2018

Synopsis:

The beloved Montgomery Family, from New York Times Bestselling author Kristen Proby’s With Me In Seattle series, is big, and it just keeps growing! There are parties and celebrations taking place at every turn, and we are delighted to invite you to all of the festivities!

Whether it’s a brunch hosted by Nate and Jules McKenna, or a fancy dinner party hosted by Luke and Natalie Williams, you won’t want to miss all we have in store for you! Each all-new story will feature shenanigans, laughter, love and lots of food.

And let’s not forget cocktails!

Kristen, along with USA Today Bestselling author Suzanne Johnson, have teamed up to bring you this cookbook, celebrating family, love, and absolutely delicious foods, perfect for any occasion.

So sit back, or march straight into the kitchen, and get ready to indulge. We hope you’re hungry!

Download Today!
Amazon US: https://amzn.to/2NRW3PU
Amazon US Paperback: https://amzn.to/2GJlYRm
iBooks: https://apple.co/2J2rvYk
Kobo: http://bit.ly/2s51X33
Barnes & Noble: http://bit.ly/2LkshON
Google Play: http://bit.ly/2IasiDF
Add to Goodreads: http://bit.ly/2DmYlBy

Meet Kristen:

Kristen was born and raised in a small resort town in her beloved Montana. In her mid-twenties, she decided to stretch her wings and move to the Pacific Northwest, where she made her home for more than a dozen years.

During that time, Kristen wrote many romance novels and joined organizations such as RWA and other small writing groups. She spent countless hours in workshops, and more mornings than she can count up before the dawn so she could write before going to work. She submitted many manuscripts to agents and editors alike, but was always told no. In the summer of 2012, the self-publishing scene was new and thriving, and Kristen had one goal: to publish just one book. It was something she longed to cross off of her bucket list.

Not only did she publish one book, she’s since published close to thirty titles, many of which have hit the USA Today, New York Times and Wall Street Journal Bestsellers lists. She continues to self publish, best known for her With Me In Seattle and Boudreaux series, and is also proud to work with William Morrow, a division of HarperCollins, with the Fusion Series.

Kristen and her husband, John, make their home in her hometown of Whitefish, Montana with their two pugs and two cats.

Connect with Kristen:

Facebook: https://www.facebook.com/BooksByKristenProby/
Twitter: https://twitter.com/Handbagjunkie
Instagram: https://www.instagram.com/kristenproby/
BookBub: https://www.bookbub.com/authors/kristen-proby
Goodreads: http://bit.ly/2kBRdpj
Amazon: http://amzn.to/2BD4vfq
Pinterest: @handbagjunkie
Website: https://www.kristenprobyauthor.com/
Newsletter: https://mailchi.mp/kristenproby/newsletter-sign-up

About Suzanne:

USA Today bestselling author Suzanne Johnson is family trained, a south Georgia native who’s been cooking all of her life, creating not only some really unique food, but precious memories that reoccur every time she smells something simmering in the oven. In all of her books, Suzanne shows that making a delicious meal doesn’t have to be complicated–it just has to be made with love. So go ahead, don’t be bashful, dive right in. Who knows? You might just make a few memories of your own

Connect with Suzanne:

http://southernbitsandbites.com

RECIPE REVIEW

(Recipe review by Comfy Chair Books/Lisa Reigel September 29, 2018)

Indulge With Me is a collection of short stories featuring well-loved characters from Kristen Proby’s With Me in Seattle series paired with Southern Bits & Bites! Suzanne McCollum Johnson recipes. I made the Spicy Corn Dip with Homemade Chips. The dip was super-fast and easy to make. All ingredients can be found at your local grocery store. This dip will be at hit at upcoming holiday get-togethers and tailgate parties.

(Full disclosure, I failed at making the homemade chips. I blame that on not having a deep fryer or a dutch oven. It seems I did not cook the potatoes long enough. With that said, the dip was delicious with store bought chips)

Hint: if you want a bit more spicy, do not remove the seeds from the jalapeno. If you don’t want as spicy, remove the seeds and omit the cayenne pepper.

#spicycorndip #indulgewithme #indulgent #homecooked #loveineverybite

Spicy Corn Dip with Homemade Chips

 1  (15.5  ounce)  can  white  corn

¼  cup  fresh  jalapeno,  chopped

(seeds  removed)

1  (15.5  ounce)  can  yellow  corn

8  ounces  cream  cheese

1  teaspoon  salt

1  cup  mayonnaise

1  teaspoon  pepper

1  cup  grated  Parmesan  cheese

1  teaspoon  cayenne  pepper

1  tablespoon  garlic  powder

2  cups  cheddar  cheese,  shredded

½  cup  green  onion,  chopped

1  tablespoon  red  pepper  flakes

Preheat  oven  to  350  degrees.  In  a  large  bowl,  mix  together  all  of  the  ingredients

except  for  1  cup  of  the  cheddar  cheese  and  red  pepper  flakes.  Place  in  a

baking  dish  and  top  with  remaining  cheddar  cheese.  Bake  for  30  minutes.

Remove  from  oven  and  top  with  red  pepper  flakes.  Serve  immediately  with

Homemade  Chips

 

Homemade Chips

5  baking  potatoes,  peeled

3-4  tablespoons  seasoning  salt

4  cups  oil

 

Slice  potatoes  with  a  mandolin  on  the  thinnest  setting  or  slice  thinly  with  a

knife.  Heat  oil  to  350  degrees  in  a  Dutch  oven  or  deep  fryer.  Cook  potatoes  in

5  different  batches  for  about  2  minutes  each,  being  careful  not  to  overcrowd.

Sprinkle  each  batch  with  seasoning  salt  immediately  after  removing  from  oil.