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McShannon’s Heart Holiday Contest!

I don’t have an exact release date for McShannon’s Heart, but I’m expecting it to be available as an e-book before the end of the month, so it’s contest time! Here’s how this is going to work: post a favorite holiday recipe as a comment, and you’ll be entered in a draw for one of three e-copies of Heart, AND a very special prize: A critique of fifteen manuscript pages by freelance editor Patricia Thomas. Pat is an RWA chaptermate of mine, and a good friend. She’s worked for several publishing houses and edited critically-acclaimed novels including Drive-by Saviours by Chris Benjamin. The winner of her critique will be a lucky writer indeed. So, bring on those yummy sweet or savory holiday recipes, and good luck in the draw!


  1. D'Ann
    December 7, 2010 at 11:05 pm

    I can't cook dirt, but sure wish I could come up with a recipe!

  2. Jennie Marsland
    December 7, 2010 at 11:49 pm

    lol! Look one up in a cookbook, D'Ann. I'm not going to ask whether you actually make it yourself.

  3. LighthouseSandy
    December 8, 2010 at 3:40 am

    Great contest and good timing for me, I just got this recipe from a friend and plan on making it for the family at Christmas!

    Pumpkin Pie Dip

    8 ounces cream cheese, at room temperature
    2 cups powdered sugar
    1 (15 oz) can pure pumpkin (not pumpkin pie filling)
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger

    *Place the cream cheese and powdered sugar into a bowl and use an electric mixer to beat at medium speed until smooth.
    *Add the pumpkin, cinnamon and ginger. Beat until well combined.
    *Pour the dip into an airtight container, cover, and chill for at least eight hours before serving.
    *To serve- Allow the dip to stand at room temperature for about 30 minutes and serve with gingersnaps, apple slices, or pear slices.

    *Note- the dip will keep, covered and refrigerated, for up to one week. If giving the dip as a gift, include a note indicating how it should be served and how long it will keep refrigerated.

    *Makes about 3 3/4 cups.


  4. Ann Stewart
    December 8, 2010 at 8:34 pm

    Great contest, Jennie. I'm looking forward to seeing lots of yummy things to eat.

  5. candace
    December 12, 2010 at 5:45 pm

    Okay, I'm trying out this recipe today. It looks good in the picture, here's hoping it tastes good on the tongue.

    Molten Middle Cookies:

    1-1/2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate
    1/4 cup butter
    1 can (300 mL) sweetened condensed milk
    1 tsp. vanilla
    2 cups flour
    1/2 cup finely chopped walnuts
    24 Kraft Caramels, cut in half
    1/4 cup sugar

    HEAT oven to 350°F.

    MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 30 sec. Stir until chocolate is completely melted. Blend in milk and vanilla. Add flour and nuts; mix well. (Dough will be stiff.)

    Shape 1 level tablespoonful dough around each caramel half, enclosing caramel completely. Roll in sugar. Place, 1 inch apart, on baking sheets.

    BAKE 6 to 8 min. or until cookies are until soft and shiny. Let stand 5 min. on baking sheets. Remove to wire racks; cool completely. (Cookies will firm up as they cool.)


    To warm cookies and soften caramel centres after cooling, microwave each cookie on HIGH 10 sec. or just until warmed.

    Anyways, I'm a die hard fan of lava cakes. I figured this was "diet" sized lava cakes, so much better for you. I'm sure you can substitute chocolate in the middle or any other sweetie goodness you happen to be in the mood for. I wonder if homemade fudge would work, mmmmm….


  6. Carol Burge
    December 15, 2010 at 1:28 am

    Oh my goodness, these recipes sound yummy! I can't wait to try them! Jennie, your book sounds yummy, too!

    Okay, here's my recipe.



    Sweet Cheese Delights

    Prep Time: 10 Min
    Total Time: 30 Min
    Makes: 15

    2packages (8 oz each) cream cheese, softened
    1cup sugar
    1egg yolk
    1teaspoon vanilla
    2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
    1cup chopped pecans
    1/2cup packed brown sugar
    2tablespoons butter, melted
    2teaspoons ground cinnamon
    Powdered sugar, if desired

    •In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add egg yolk and vanilla; beat on low speed until blended.

    •Unroll 1 can of dough into 1 large rectangle; press seams and perforations to seal. Press onto bottom of ungreased 13×9-inch (3-quart) glass baking dish. Spread with cream cheese mixture.

    •In small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle half the pecan mixture over the cream cheese layer. On lightly floured surface, press or roll out remaining dough into 13×9-inch rectangle. Place over filling. Sprinkle remaining pecan mixture over top.

    •Bake at 375°F 20 to 25 minutes or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and refrigerate leftovers.

  7. Jennie Marsland
    December 15, 2010 at 9:15 am

    Thanks everyone! Keep 'em coming! There are no calories in holiday treats, right? RIGHT?

  8. Janet
    December 21, 2010 at 2:43 pm

    No calories at all, Jennie – especially when you're eating treats with friends (or standing up)!

    My Eggnogtini Recipe (yes, alcohol and potent, be careful)
    2 oz eggnog
    1 oz amaretto
    1 oz vodka
    Mix well, serve over ice with a dusting of nutmeg

    Cheers 🙂