The Dance (69 page)

Murphy Hopkins (cover designer, Indie Solutions), thank you for another gorgeous cover, teasers, and ads. I don’t know how you decipher my babbling but I’m glad you do.

Abigail Marie, (photographer, Nonpareil Photography) your artistry never ceases to amaze me.

Elaine York, (formatting), thank you for your patience, understanding, and for making the inside of The Dance all pretty. It was a great experience working with you for the first time and I look forward to many more projects.

Nina Grinstead, (Gossip Girls PR), what can I say. From the moment we met I knew we’d be friends. Your love and friendship mean the world to me.

Emily Smith, (Gossip Girls PR), thank you for keeping me on track and calm. Knowing you were at the helm made my life so much easier.

Thank you Sandra Sipple and Hayden (her son) for answering all my questions. The information you gave me made Hart’s character come alive.

Tricia Zoeller (friend/sounding board/talker down off ledge). I will never be able to thank you enough for the hours you listened and gave me your honest thoughts. You challenged me with a new perspective and set me on a better track.

Flavia Viotti and Meire Dias, (agents at Bookcase Literary Agency), it’s been an exciting year ladies and a lot of it is because of your hard work. Thank you for your continued belief in me and my writing.

Bloggers, you work tirelessly for the love of reading. I feel very blessed that so many of you have chosen my books to review and then spread the word to your readers. I appreciate you more than you know.

Readers, I could not do what I do without you. The love and support you’ve given me over the years has been mind-blowing. Whenever I feel like giving up on this writing thing it’s you guys who remind me why I do it. I will never take you for granted and will always strive to give you the quality of stories you deserve.

Christopher and Dana Reeves Foundation, thank you for all the information you sent me regarding spinal cord injury.

Alison was born and raised in Charleston, SC. She attended Winthrop University and graduated with a major in Theater. While at school Alison began writing one-act plays, which she later produced.

Her debut novel, Present Perfect, is an Amazon and International bestseller. The novel won Best Book at the 2014 Indie Romance Convention Awards. Both follow-up novels in the Perfect Series landed on many Best Of Lists for 2014-2015. Stop!, Alison’s first YA novel was named one of the top YA novels of 2015.

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Swiss Chicken

Ingredients:

6 boneless skinless chicken breast halves (1-1/2 pounds)

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup white wine or chicken broth

6 slices Swiss cheese

1 cup crushed seasoned croutons

Directions:

1. Place chicken in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons.

2. Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear.

Makes 6 servings.

Zucchini Pie

Ingredients:

4 cups sliced thin zucchini

8 oz canned crescent rolls

10 oz package of shredded mozzarella cheese

2 eggs

1 medium onion chopped

½ cup butter

2 Tbsp parsley

½ tsp salt

¼ tsp pepper

½ tsp garlic powder

½ tsp basil

½ tsp oregano

Directions:

1. Melt butter in a large skillet.

2. Add zucchini and onion. Cook 10 minutes or until zucchini is somewhat limp.

3. Add seasoning to zucchini and onion.

4. In medium bowl mix the eggs and cheese.

5. Remove zucchini and onions from heat.

6. Add egg and cheese mixture to skillet, mix well.

7. Separate crescent rolls, place in a 9-inch pie pan, form into crust.

8. Pour zucchini and cheese mixture into crust.

9. Bake 375 degrees for 20 minutes.

10. Remove from oven and let stand for 5 minutes. Slice and serve.

Serves between 5-6

Serving suggestions: Great with cooked apples.

Best Ever Chicken Salad

Ingredients:

4 cups cooked chicken, cubed

1 cup celery chopped fine

1 1/3 cups mayonnaise

2 Tbsp Durkee’s sandwich and salad sauce

2 tsp lemon juice

½ tsp pepper

Salt to taste.

Directions:

1. Boil chicken, cube and measure.

2. Mix all ingredients together and let stand for several hours before serving.

Serving suggestions: Add in 1 cup red grapes cut in half and 1 cup of pecans.

Crockpot Spaghetti

Ingredients:

1 lb of ground beef or Italian sausage or ½ a lb each

4 Tbsp extra virgin olive oil

3/4 cup finely chopped onion

2 cloves garlic, peeled and minced

2 1/2 lbs ripe plum tomatoes

Salt

Pepper

Fresh basil, minced (about 10 leaves)

1 bay leaf

Barbeque sauce

Directions:

1. Bring a pot of water to a boil.

2. To prepare the tomatoes, cut steams. Drop tomatoes into boiling water for 2 to 3 minutes or until you see the skins begin to slip off.

3. Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle.

4. Peel off the skins and cut tomatoes in half.

5. Cut out the core and scoop out the seeds.

6. Coarse dice tomatoes.

7. In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent.

8. Add the garlic and cook a minute or two just until fragrant.

9. Add meat to skillet and cook until done, no longer pink. Drain.

10. Transfer all meat, tomatoes, salt and pepper, bay leaf, salt, pepper, and as much barbeque sauce as you like to a 3-quart crockpot.

11. Set on low for 7-8 hours.

12. Stir in fresh basil just before serving.

Serving suggestions: Your choice pasta. Can substitute jar sauce for tomatos.

Lowcountry Red Rice

Ingredients:

1 can tomato paste

1 ½ to 2 cans (tomato paste can) of water

2 onions, chopped fine

3 tsp salt

2-3 tsp sugar

4 strips of bacon, cubed.

8 Tbsp bacon grease (Yes, you read that right)

2 cups white rice

A good dash of pepper

Directions:

1. Fry bacon, remove from pan, sauté onions in grease.

2. Add tomato paste, water, sugar, salt, and pepper to pan of onions. Cook slowly (about 10 minutes) until mixture measures 2 cups.

3. Add mixture to rice in the top section of rice steamer.

4. Add ½ cup additional grease. (You read that right as well)

5. Steam for half hour.

6. Add crumbled bacon and stir with a fork.

7. Cook an additional 30-45 minutes.

Serves 6-8

Present Perfect (Book #1)

Amazon

Audible

Past Imperfect (Book #2)

Amazon

Presently Perfect (Book #3)

Amazon

The Perfect Box Set

Amazon

Stop!

Amazon

Read all of Alison’s books FREE with Kindle Unlimited

For additional information on spinal cord injuries and HIV/AIDS visit

Christopher and Dana Reeves Foundation

https://www.christopherreeve.org/

amFar

http://www.amfar.org/