Indulge With Me by Kristen Proby and Suzanne M. Johnson
Series: With Me In Seattle #10
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, has 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!
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 (Note from NICUnurse: I used a 9×13) 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.
First of all, I must admit that I didn’t have time to make the homemade chips this night, but I have actually made them in the past, and they are AMAZING! I’m from the south, so yes, I have fried my own chips many a time! I use my Pampered Chef mandolin to slice the potatoes and they are sliced perfectly (and quickly!) every time.
As for the dip, I had to modify the recipe just a bit, because other than my husband, my family can’t handle really spicy stuff. And the last thing I need to do is eat the entire batch of this stuff by myself! (Hubs is not a big snack food/dip eater.) So…I did not use the jalapenos at all. I *thought* I had cayenne pepper on hand, but when I went to mix all of the ingredients, I sadly did not. And thanks to hurricane Michael, I wasn’t just running out to the store, so I used chili powder sparingly. (Side note: This dip makes for GREAT snacking during bad weather!) I also used the red pepper flakes sparingly and omitted the green onion (my kids can spot green things a mile away). As I was taste-testing, I had the thought that if you wanted to add a bit of a southwestern flair, I think diced green chiles would be phenomenal in this recipe, too. Maybe some homemade taco seasoning instead of the cayenne and garlic? Hmmm…maybe I’ll experiment with that another day! Anyway…back to THIS recipe…
The amount this recipe made fit in a perfect dipping layer in a 9×13 greased pan.
The finished product:
Someone *cough, cough––me* was a little anxious to try it out and forgot to take a picture before taking a bite! It was still hot from the oven, and I burned the roof of my mouth, but it was SO worth it! The flavors blend so well, and it’s the perfect consistency for a hearty dip.
Amazon US: https://amzn.to/2NRW3PU
Amazon US Paperback: https://amzn.to/2GJlYRm
Barnes & Noble: http://bit.ly/2LkshON
Google Play: http://bit.ly/2IasiDF
Add to Goodreads: http://bit.ly/2DmYlBy
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: