Thursday, August 28, 2014



Forget all your preconceptions of old witches with warts, pointed hats and flying broomsticks. Teri Harman brings her readers to a modern-day world of witches where the natural elements of the earth hold the key to their power. And not only are there good witches (light witches) who respect the earth and use magic for the good of humanity, but there are opposing bad witches (dark witches) who are only out for world domination and power. These two forces come head to head in this story of a young woman and young man who have just come to grips with the fact that they are witches. They find opposition and rejection from those they love, but love and acceptance from others of their kind as they learn to develop and control their powers. Set in modern-day United States, we learn that witches lead quite normal lives: They marry, have families and carry jobs. But dark witches are ever seeking to destroy the light witches, so they must remain vigilant at all times. When together, the light witches have more power to fight the dark witches, but dark witches are known for their underhanded and shady tactics, at times catching the light witches off guard. Will the light witch covens survive the onslaught of evil unleashed by the dark covens? Find out in BLOOD MOON, Harman’s first installment in her Moonlight Trilogy.

Harman’s beautiful story-telling envelopes readers, bringing them into the story, and allowing them to feel the characters’ pains, difficulties and triumphs. The story ends with a sum up, but also purposeful loose ends that lead right into her second book, BLACK MOON, due out September 16, 2014.

Come join her launch party for BLACK MOON on September 20, 2014 at THE KING’S ENGLISH bookshop, 7-9pm (located at 1511 South 1500 East, Salt Lake City, Utah, 84105, United States)

BLOOD MOON and BLACK MOON can be found in paperback and on e-book on Amazon, Barnes and Noble, and ordered from any other bookstore.

Teri’s website:


Watch the BLOOD MOON book trailer on Youtube:

Wednesday, August 20, 2014

Easy Creamy Fudge with Variations

With several holidays coming up and occurring one after the other (Halloween, Thanksgiving and Christmas), there will be no shortage of family gatherings and delicious food to celebrate with. One of my favorite treats to bring to parties is fudge, and since my middle name is "make it as easy as possible", this recipe is perfect for me.
Photo Credit:
EASY CREAMY FUDGE (inspired by Eagle Brand Foolproof Fudge)

3 cups chocolate chips (I use a 50/50 mix of semi-sweet and milk chocolate)
1 (14 ounce) can sweetened condensed milk
1 & 1/2 teaspoons vanilla extract
1 cup chopped walnuts (optional)
dash salt

Line an 8 or 9-inch square pan with foil, allowing it to reach up the sides. Set aside. In a saucepan, melt chocolate chips with condensed milk and vanilla until chips are completely melted. Remove from heat and add nuts if desired. Stir to coat. Immediately pour into prepared foil-lined pan and then chill in fridge 1-2 hours until firm. Turn over onto cutting board and remove foil. Cut into squares with pizza cutter (or knife). ENJOY!


ANY FLAVOR of baking morsel can be used in this recipe.
- Using all semi-sweet morsels makes a yummy dark chocolate fudge (this is my favorite)
- All milk chocolate makes a softer, creamier fudge (this is my husband's favorite)
- You can use flavored morsels such as white chocolate, vanilla, cherry, mint, peanut butter, cinnamon and butterscotch.

I like to make LAYERED FUDGE and it's easy to do. Make a half-batch of one flavor, chill it in the fridge, then make a half batch of another flavor and spread it on top of the first layer. Chill until firm. Some of my favorite layered combinations are:
Chocolate-Peanut Butter
Chocolate-White Chocolate
Be creative and have fun!
CHOCOLATE-MINT photo credit:
CHOCOLATE-CHERRY photo credit:

Monday, August 11, 2014


Photo Credit:
ICE CREAM IN A BAG (serves 2, but make as many bags as needed)
(from American Profile – page 10 - year of issue unknown)

3 tablespoons sugar
1 cup half-and-half
½ teaspoon vanilla
1 heavy quart-sized ziptop plastic bag
1 heavy gallon-sized ziptop plastic bag
Rock salt

Place sugar, half-and-half and vanilla in quart-sized bag and seal. Place that bag inside of the gallon-sized bag. Layer ice and rock salt in the gallon-sized bag so it surrounds the quart-sized bag. Seal shut. Toss bag back and forth about 10 minutes.

Can mix in favorite items such as mini chocolate chips, fresh chopped fruits and berries, crumbled cookies, or chopped candy bars.

Photo credit: