Catch Me (The Winters Family Series: Book 1) Read online

  Izzy's face lit up, "Awwww, she's is so precious. Why did you...?" Her voice trailed off. She looked down and noticed a key on the collar. "Is this a key... for here? I don't understand?"

  Drew smiled, "She is pretty cute. I thought she could keep you company when I am doing a long stretch at work."

  Looking at Drew, "I don't understand still."

  Drew took her hand, "Isabel Sloane." He knelt down on one knee in front of her, "I love you more than there are grains of sand in the world. Will you marry me?" There was a collective sigh, and sniffles.

  Isabel still had the kitten in her arms, she gasped, "oh my God, Drew, yes, yes, a thousand times, yes!"

  Everyone whooped and hollered.

  Drew looked up into her beautiful green eyes, "I want to marry you my sweet Izzy, have babies, and grow old with you. After you pointed out this home to me the first day we met. I was curious, how could it still be here since all the other homes around this old Victorian were new, and so different. I found out it was owned by a retired couple who didn't use it anymore. It has just been sitting here vacant for over five years. A few weeks ago I was able to talk to the owners.. and they agreed to sell the home to us. Wait till you see the inside. You are going to fall in love with the kitchen."

  Isabel looked down at her lovely little furball. Then she looked at Drew, "You truly are amazing, handsome, and beautiful, and I love you more than chocolate."

  Shawna was standing by a table holding a flute full of champagne. She only knew Isabel and Drew, so she felt a little uncomfortable. She loved spending time with them, they were so in love. After her few years of Hell, she was hoping to find a beautiful man like Drew someday. She turned to grab a few chips at the table, and bumped into what felt like a wall. She looked up and was immediately speechless.

  Danny was watching as Drew asked Isabel to marry him. After all these years, it still hit him in the gut when he knew his best friend was this happy. Isabel was perfect for Drew, they both really balanced each other out. Plus, whenever he saw them together, it seriously looked like they were glowing with happiness. He was lost in thought when he turned to get a handful of chips. He slammed into kid, wait not a kid. Who was she though, her face was angelic?

  Shawna just smiled, "Sorry about that." Then she quickly walked away before Danny could get her name. Well that was just fine, he was going to find out who she was one way or another... and soon.

  Alex, Drew's younger brother, was standing off to the side. He had made one more trip back to the coast for this special day. He was heading out tomorrow, and making his journey to Boise, Idaho. Before he left, he really wanted to wish Drew and Isabel many years of happiness. He was looking forward to the new adventure ahead. Hopefully someday he would find true love like his brother found with Isabel.

  RECIPES

  (Photos of recipes available on www.terrakelly.com)

  Roasted Vegetable Swirl Egg Bread

  Ingredients:

  For vegetables:

  1 lb asparagus, remove ends

  2 large bell peppers, orange & red, sliced into strips

  1 large green zucchini, sliced into ¼ inch medallions

  1 large tomato, cut into quarters

  For bread:

  1/4 cup water

  1/4 cup half and half

  3 Tbsp sugar

  2 1/2 tsp salt

  3 Tbsp salted butter, room temp

  1 Tbsp Red Star Platinum Yeast (1 package of yeast) (or use active dry yeast)

  3 eggs, room temperature

  3 cups bread flour

  For Swirl In Bread:

  1 cup salted butter, room temperature

  1/2 Tbsp garlic paste

  1/2 Tbsp fresh basil

  1/2 Tbsp fresh oregano

  1 cup roasted vegetables, diced

  Directions:

  For Roasted Vegetables:

  Pre-heat oven to 200 degrees F (or set to warm on some ovens.) Brush olive oil on sheet pan. Spread out vegetables on sheet pan in a single layer. Let vegetables dehydrate in oven for three hours. Let cool. (Use one cup of prepared roasted vegetables in bread recipe, and remaining one cup in Roasted Vegetable Chicken Salad recipe.)

  For Egg Bread (Red Star Recipe:)

  In stand mixer:

  Using paddle attachment, add half the bread flour, sugar, salt in mixing bowl. In small sauce pot, warm water and half & half together on medium low heat, heat to 120 - 130 degrees F. Add butter to warm half & half/water mixture to melt. Add yeast to half & half/water mixture and let sit for 2 minutes. Add yeast mixture to bread flour in mixing bowl, mix for 4 minutes on medium speed. Add one egg at a time and mix together, mix for 1 minute on medium speed. Change to bread hook attachment, add remaining flour and mix on medium speed for 5-7 minutes, or until smooth and elastic.

  In large mixing bowl:

  Add about 2 tablespoons of olive oil to bowl, add dough to bowl and turn dough to coat all sides with oil, cover bowl with damp towel and place in warm area. Let rise for about two hours, or until it doubles in size.

  For Roasted Vegetable Swirl:

  Pre-heat oven to 375 degrees F. Spray cooking spray in bread loaf pan. Place small amount of flour on counter, lightly add flour to both sides of dough, carefully roll out dough to about 1/4 inch thick. In small bowl, mix together butter, garlic paste, basil, and oregano. Spread out butter mixture on rolled out dough, sprinkle diced roasted vegetables on butter mixture. Carefully roll dough up, tuck in sides of rolled up dough, place in greased bread loaf pan seam side down.

  Bake bread for 30-40 minutes, depending on oven. Center of dough should be 200 degrees F

  Roasted Vegetable Chicken Salad

  Ingredients:

  (Use the directions for roasting vegetables in Roasted Vegetable Swirl Egg Bread recipe)

  2 lbs boneless chicken, uncooked, cubed

  3/4 cup Greek yogurt

  1/4 cup mayonnaise

  1/2 Tbsp fresh basil

  1/2 Tbsp fresh oregano

  1/2 Tbsp garlic paste

  1 cup roasted vegetables, diced (reserved from Roasted Vegetable Swirl Egg Bread)

  Directions:

  In a large sauce pot, fill half-full with water, set burner to high, add cubed chicken. Boil chicken for about 8-10 minutes, or until fully cooked through. Let cool.

  In medium bowl, mix together Greek yogurt, mayonnaise, basil, oregano, garlic paste, and roasted vegetables.

  Keep chicken in cubes, or cut chicken up into smaller pieces. Mix together herb yogurt mixture with chicken.

  Enjoy with Roasted Vegetable Swirl Egg Bread!

  Please Forgive Me Cheesecake

  (Cherry Limeade Cheesecake)

  Ingredients:

  For Crust:

  3 cups graham cracker crumbs

  1/2 cup pecans, finely chopped

  3/4 cup (12 Tbsp) salted butter, melted

  1/2 cup amaretto

  For Filling:

  16 oz cream cheese, room temperature

  2 cups lime Chobani Greek Yogurt

  Zest of 3 limes

  5 eggs, room temperature

  Juice of 3 limes (about 1/2 cup)

  1 Tbsp vanilla

  For Cherries on Top:

  1/2 cup Amaretto (Or more!)

  16 oz bag frozen sweet cherries

  2 Tbsp sugar

  2 Tbsp cornstarch (mix with 1 Tbsp of Amaretto until smooth)

  Directions:

  Preheat oven to 325 degrees F. Use 10 inch springform pan, spray inside with cooking spray, and completely cover outside of pan on bottom with aluminum foil, (the foil will help cheesecake batter from possibly leaking out the sides.)

  In small sauté pan, melt butter, and let cool.

  For crust: In medium bowl, mix together graham cracker crumbs, pecans, melted butter, and amaretto. (The mixture should not be too wet. If too wet, the sides of the crust could fall when pre-baking.) Place in greased springform pan, and press around sides and bottom of pan. Pre-bake crust for five minutes
, (if sides of crust fall, just press the crust back around sides.)

  For filling: In stand mixer, use paddle attachment, whip cream cheese until smooth, and free of lumps. Add Greek yogurt, lime zest, juice of limes, and vanilla extract, mix together well, until smooth and free of lumps. Next, add one egg at a time and mix well.

  Pour filling into springform pan, place on 1 inch deep sheet pan, place in oven, and add water to sheet pan to cook cheesecake evenly. Bake for 1 hour and 30 minutes, depending on oven. Check with knife in center, it should come out clean. Let it completely cool.

  In large sauté pan, burner on medium heat, add frozen cherries and cook down for about 2-4 minutes, then with potato masher, mash cherries. Next add amaretto, sugar, and cornstarch mixed with Amaretto. (Mixing the cornstarch with small amount of Amaretto will prevent lumps in the cherry mixture.) Let cool!

  Add cherry mixture to top of cooled lime cheesecake. Enjoy!

  Melt-In-Your-Mouth Sweet Rolls

  (Old Fashioned Cocktail Sweet Rolls)

  Ingredients:

  For Dough:

  1/2 cup bourbon

  1/2 cup half and half

  1 pkg Red Star Platinum Yeast (1 Tbsp) (or active dry yeast)

  1/2 cup sugar

  3 cups bread flour

  1/2 tsp salt

  1/4 cup salted butter (4 Tbsp)

  1 tsp vanilla

  1/2 cup plain 4% Chobani Greek Yogurt

  Zest of one large orange

  For Filling:

  2 cups organic brown sugar

  3/4 cup bourbon

  1 cup maraschino cherries, drained, patted dry, and diced (optional)

  Zest of one large orange

  1 stick (1/2 cup) of salted butter, room temperature

  For Glaze:

  3 cups powdered sugar

  Zest of one large orange

  4 Tbsp bourbon

  2 Tbsp water (or could use all bourbon)

  Directions:

  In small sauce pot, medium heat, warm bourbon and half & half together, add butter and let melt. Half & half mixture should be between 120-130 degrees F. Add yeast, let sit for about three minutes.

  In stand mixer, using paddle attachment, mix together 2 cups bread flour, sugar, and salt. Add milk mixture and mix together on medium speed. Add vanilla, Chobani Greek Yogurt, and zest of orange, mix on medium speed for one minute. Add remaining one cup of flour, change to dough hook and knead on medium speed for 5-7 minutes. Dough will look loose, smooth, but not sticky.

  Place dough in bowl with 2 tablespoons olive oil, add dough to bowl and cover all sides of dough with oil. Cover bowl with damp towel and place in warm area. Let rise for 2 hours or until doubled in size.

  In small bowl, mix together brown sugar and bourbon, let soak for 15-20 minutes, stirring frequently.

  Lightly coat surface with flour, place dough on floured surface, roll out dough to a rectangle shape, and about 1/4 inch thick. Carefully spread out butter on rolled out dough. Drain brown sugar carefully with slotted spoon, add sugar to butter, then carefully spread out sugar. Next add diced cherries, and zest of an orange.

  Add butter to sides and bottom of lasagna pan. Roll dough up. Cut each roll 1/2 inch thick, (or bigger,) place in pan with small amount of space in between each roll. Place in oven and bake for 35-40 depending on oven.

  In small bowl, mix together powdered sugar, zest of an orange, bourbon, and water.

  Immediately remove rolls from pan, place on large plate, or another large cake pan. Add glaze while still warm to all areas of sweet rolls, completely cover with glaze.

  Enjoy!

  Connie's Bourbon Lemonade Cocktail

  Ingredients:

  Handful of fresh mint

  Ice

  4 cups prepared lemonade

  3 cups club soda

  4-6 shots (2 oz each) Bourbon (depends on how strong you want cocktail)

  Directions:

  Large pitcher.

  Add handful of fresh mint to pitcher, and muddle the mint really well.

  Fill pitcher half full of ice.

  Add lemonade, club soda, and bourbon and stir well.

  Enjoy!

  Note:

  Will serve 5 if you use 12 oz tall glasses. Will serve about 8 if you use 8 oz glasses.

  ABOUT THE AUTHOR

  A romance nerd at heart, I tend to find inspiration in my dreams, or when walking my dog. My love for romance goes all the way back to when I was 15, and laying on my best friend’s bed reading romance books. It only took me 25 years to start putting all my stories on paper… well, actually a computer. I was born and raised in Michigan, now live in the South in North Carolina. So my accent sounds like a Yankee with a slight Southern drawl. When I am not writing you will find me reading, or baking.

  My real-life romance started when I was just 19. Now, over 20 years later, my husband is not only my lover but my best friend. We only raise furry kids, we have one dog and two cats. Our animals are all rescues.

  I am a foodie, who loves creating recipes. Over four years ago I started a food blog at CafeTerraBlog. My love for food is why each of my books will always share new recipes made by the characters.

  I love connecting with my followers. You can find me on Facebook, Twitter, Goodreads, CafeTerraBlog, Pinterest, or at my website.

  WEBSITE: www.terrakelly.com

  FACEBOOK: www.facebook.com/TerraKellyAuthor

  TWITTER: www.twitter.com/TerraKellyAuthr

  FOR MORE RECIPES: www.cafeterrablog.com

  PINTEREST: www.pinterest.com/cafeterrablog

  EXCERPT

  Alex and Alyssa’s Story

  Coming March 2015

  They arrived at the cafe about 10:00 AM. The place was packed, every seat filled in the little cafe. You could hear clanking of silverware, and loud conversations filling the room. Saturday and Sunday were their busiest days. When she opened the cafe over a year ago, Alyssa was not sure how it would be accepted. She was someone new coming into a new city, and trying to start a new business. The cafe was called "Lexie Eats," named, of course, by Alexandra herself.

  It was open seven days a week for breakfast, lunch, and dinner. They served fresh homemade pastries and bread. Aunt Anna, the pastry chef, made everything fresh each day. Missy, Anna's daughter, helped her make the pastries.

  They also served homemade pizzas baked in a brick oven. Barbecued pulled pork, ribs, and brisket came lovingly slow-cooked from their wood smoker. Other options were salads, soups, and unique breakfast options using the bbq'd meat. The menu was unique, full of flavor, and fun.

  Within the first month, word had spread about her place. Camel's Back Park, where she liked to run, was a very busy place with several trails for runners, hikers, bikers, and people walking their dogs. All were excited to see some fun, nutritional options on the menu at Lexie Eats.

  Up until a month ago she had a full staff. Alyssa was able to work, but with a flexible schedule for Alexandra. Now she was in need of Chef. A few weeks ago she found a potential Chef, who felt like the perfect fit. He would be arriving on Monday for an in-person interview. His name is Alex Winters. He worked in L.A. as a sous chef, but had recently lost his job. Alex had shared on their phone interview last week, that the restaurant had done some restructuring.

  Alyssa was looking forward to having a full staff again. Poor Alexandra basically lived at the cafe these days. The customers loved her, and the employees adored her. She always wanted to help bake something and she loved helping at the cash register. Alyssa could see Lexie helping in the kitchen for many years to come.

  When they walked into the cafe, they were both greeted warmly. Lexie was holding Alyssa's hand, as she hopped from foot to foot in anticipation. Aunt Anna was at the pastry case adding some freshly made Danishes.

  Anna looked up, "Well look who it is, my sweet girl Lexie."

  Lexie ran to the older woman and wrapped her little arms around her waist. "Hi Aunt Anna! Momma said we could have your cinnamon coffee ca
ke." She was now jumping up and down from excitement.

  Anna was in her fifties, and had two children. When she met Alyssa for the first time, she immediately felt a connection. She knew about Alyssa and Alexandra's past. As their relationship grew, Alyssa and Lexie slowly became a part of her family. She loved them both so much. "She did now did she? I think that can be arranged. Grab a seat sweetie. Do you want some milk with your coffee cake?"

  Lexie looked up at her mom, "Do I Momma?"

  Alyssa just smiled, reached over to Lexie and moved a strand of hair behind her ear, "Yes you do, Baby Girl."

  The cafe was small, yet inviting. There was seating for 54 people inside, and about 16 outside on the patio. Bright colors adorned the walls, with pop art from Andy Warhol to Tom Wesselmann. Everyone at the cafe seemed happy and even better, several of the plates would easily pass in the Clean Plate Club.

  At the middle booth, Alex was looking through the menu, impressed with all the menu options. He had arrived in Boise a few days earlier than planned. Since he had a few days to kill he decided to check out the cafe he would possibly be working at very soon.

  The bell on the door rang loudly. Alex looked up from the menu to see a woman and her daughter walk in. The little girl was precious, with loads of energy. The woman seemed curious and took a few moments to look around the cafe. When the woman looked in Alex's direction, he couldn't take his eyes off her. She was gorgeous. She had long blonde hair that was wavy and hung to the middle of her back. Her face was peppered with freckles, and she had piercing caramel eyes. She was voluptuous, with curves in all the right places. She smiled at her daughter, but he noticed the smile never met her eyes. She seemed sad or distracted.