Indulge With Me by Kristen Proby
Series: With Me In Seattle #10
Release Date: October 2nd, 2018
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!
Amazon US: https://amzn.to/2NRW3PU
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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:
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:
(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.
Spicy Corn Dip with Homemade Chips
1 (15.5 ounce) can white corn
¼ cup fresh jalapeno, chopped
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
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.