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The Eye of Nefertiti: A Pharaoh's Cat Novel By Maria Luisa Lang FREE $0 Expires 4/17/2025 Fantasy Now a New Yorker, the Pharaoh’s cat—the ancient Egyptian feline with human powers—travels back in time to free Egypt’s legendary Queen Nefertiti from a horrific curse, discovering firsthand why her mummy has never been found and her famous bust is missing one eye. Amazon Apple Books Barnes & Noble Kobo Black Pockets By George Zebrowski FREE $4.99 Expires 4/17/2025 Horror In this masterful collection of horror stories, George Zebrowski divides these nineteen tales into personal, political, and metaphysical terrors—stories to scare you individually, stories to frighten you as a social animal, and stories that should terrify the entire human race. Amazon Apple Books Barnes & Noble Kobo Ginny Butterfield Cranberry Twp, Pa

Price Drop Alert On April 17, 2025 at 2:20am PDT, we found that a book by an author you were watching has dropped in price. Kissed by Magic: Paranormal Romantic Comedy (Magic & Mayhem Book 1) by Erica Ridley $0.00 was $2.99 See more Ginny Butterfield Cranberry Twp, Pa

Apricot-Glazed Sweet Potatoes added by Tammy Raynes To save time in the kitchen around the holidays, cook, peel, and refrigerate the sweet potatoes a day in advance. The next day, complete the recipe as directed. Sweet potatoes are one of those Southern vegetables that we can't live without. Like okra, turnip greens, mustard greens, and corn, Louisiana is big on the sweet potato. This is a different take on your normal "candied" yams. Cook time: 30 Min Prep time: 15 Min Yield: 8 - 10Ingredients 3 lb sweet potatoes, cooked, peeled and cut up 1 c packed brown sugar 5 tsp corn starch 1/4 tsp salt 1/8 tsp ground cinnamon 1 c apricot nectar 1/2 c hot water 2 tsp grated orange peel 2 tsp butter or margarine 1/2 c chopped pecansDirections 1. Place sliced sweet potatoes in a greased 13"x9"x2" baking dish and set aside. 2. In a saucepan, combine brown sugar, corn starch, salt, and cinnamon. 3. Stir in apricot nectar, water, and orange peel. 4. Bring to a boil, stirring constantly. Cook and stir for 2 minutes more. 5. Remove from the heat. Stir in butter and pecans. 6. Pour over sweet potatoes. 7. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Source: Just a Pinch ~~~~~ Rhonda in MO

Air Fryer Green Beans Looking for the easiest side dish ever? These Air Fryer Green Beans take minutes to throw together and minutes to cook, giving you a side dish that is delicious and fast. CourseSide Dish CuisineAmerican Prep Time5minutes minutes Cook Time10minutes minutes Total Time15minutes minutes Servings4 servings Calories57kcal AuthorDeborah Harroun Ingredients 1 pound fresh green beans washed and trimmed 2 teaspoons extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper Instructions Preheat the air fryer to 375?F. Place the green beans in a large bowl. Add the olive oil, salt garlic powder, and pepper and toss to coat. Add the green beans to the air fryer basket, spreading them out into a single layer as much as possible. Cook for 4 minutes, then shake the basket. Continue cooking for 4-6 more minutes, until crisp tender. Serve immediately. Notes Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.Nutrition Serving: 1/4 of recipe | Calories: 57kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0g | Polyunsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 298mg | Fiber: 3g | Sugar: 4g Source: Taste and Tell ~~~~~ Rhonda in MO

Ambrosia Salad A classic fruit salad, this Ambrosia Salad is filled with oranges, pineapple, coconut, cherries, and marshmallows mixed in a whipped cream mixture. CourseSide Dish CuisineAmerican Prep Time10minutes minutes Total Time10minutes minutes Servings8 servings Calories205kcal AuthorDeborah Harroun Ingredients 8 oz container frozen whipped topping, thawed 1/2 cup sour cream 11 oz mandarin oranges, drained 8 iz canned pineapple tidbits, drained 1 cup shredded coconut 1 cup maraschino cherries drained and halved 1 cup mini marshmallows Instructions In a large bowl, mix together the whipped topping and the sour cream until smooth. 8 oz container frozen whipped topping, thawed,1/2 cup sour cream Add the mandarin oranges, pineapple, coconut, cherries, and marshmallows. Fold to combine. 11 oz mandarin oranges, drained,8 iz canned pineapple tidbits, drained,1 cup shredded coconut,1 cup maraschino cherries,1 cup mini marshmallows Refrigerate until ready to serve. Notes Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.Nutrition Serving: 1/8 of recipe | Calories: 205kcal | Carbohydrates: 31g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 12mg | Sodium: 54mg | Fiber: 2g | Sugar: 21g Source: Taste and Tell ~~~~~ Rhonda in MO

Chess Pie One of the easiest pies ever, this Chess Pie is a southern classic custard style pie that is perfect for any occasion. CourseDessert CuisineAmerican Prep Time10minutes minutes Cook Time1hour hour 15minutes minutes Cooling Time4hours hours Total Time5hours hours 25minutes minutes Servings8 servings Calories405kcal AuthorDeborah Harroun Ingredients 1 pie crust for a 9-inch pie 1 1/2 cups granulated sugar 2 tablespoons all-purpose flour Fresh nutmeg* 5 eggs 2/3 cup buttermilk 1/2 cup butter melted and cooled 1 teaspoon vanilla extract Instructions Preheat the oven to 350?F. Roll out your pie crust and shape in a 9-inch pie dish. Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Place the pie dish on a baking sheet and place in the oven. Bake for 15 minutes. Remove from the oven and remove the parchment and weights. 1 pie crust for a 9-inch pie In a large bowl, whisk together the sugar, flour, and nutmeg. 1 1/2 cups granulated sugar,2 tablespoons all-purpose flour,Fresh nutmeg* Add the eggs and the buttermilk to the sugar mixture and whisk well, then add in the butter and vanilla extract. Whisk until combined. 5 eggs,2/3 cup buttermilk,1/2 cup butter,1 teaspoon vanilla extract Pour the custard into the partially baked pie crust. Return the pie to the oven and continue to cook until the edges are set. This will take about an hour. The center may look a bit jiggly still, but will continue to cook and firm up when you take it out of the oven. Cover the crust with a pie shield or foil about halfway through baking time to prevent the crust from getting too dark. Let the pie cool completely before serving. Can be served cold or at room temperature. Notes I like to grate fresh nutmeg - you only need 2 or 3 times across the grater. If you don’t have fresh nutmeg, you can use a very small pinch of ground nutmeg. For the butter, you want to melt it and then let it sit for a bit. You want it to still be liquid, but you don’t want it to be hot. The top of the pie will get brown - this is normal and expected! I like to serve this sprinkled with powdered sugar or topped with fresh whipped cream. Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.Nutrition Serving: 1slice | Calories: 405kcal | Carbohydrates: 51g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 147mg | Sodium: 247mg | Fiber: 1g | Sugar: 39g Source: Taste and Tell ~~~~~ Rhonda in MO

French Lemon Cream Tart with Meringue This French Lemon Cream Tart with Meringue starts with a sweet crust filled with a silky lemon cream. Topped off with meringue, this tart can't be beat! CourseDessert CuisineFrench Prep Time30minutes minutes Cook Time1hour hour 5minutes minutes Refrigeration Time4hours hours Total Time5hours hours 35minutes minutes Servings12 servings Calories509kcal AuthorDeborah Harroun Ingredients Lemon Filling: 1 1/2 cups granulated sugar Finely grated zest of 5 lemons 6 large eggs at room temperature 3/4 cup fresh lemon juice 1 1/4 cups unsalted butter cut into tablespoon sized pieces, at room temperature Crust: 1 1/2 cups all-purpose flour 1/2 cup powdered sugar 1/4 teaspoon salt 1/2 cup plus 1 tablespoon cold unsalted butter cut into small pieces 1 large egg yolk Meringue: 5 egg whites 10 tablespoons sugar 1 teaspoon vanilla extract Instructions Make the lemon filling: Fill a small saucepan with about 1 inch of water. Place over medium-low heat. In a bowl that is large enough to fit over the pan without touching the water, off the heat combine the sugar and the lemon zest. Use your fingers to rub the zest into the sugar until it is light and fluffy. Whisk in the eggs, then the lemon juice. Set the bowl over the simmering water and start whisking. Cook until the mixture reaches 180?F using an instant read thermometer. Whisk constantly so that the eggs don’t scramble. The mixture will start out thin, but will start to get thicker as the mixture heats up. You will know that the mixture is up to heat when it has thickened and the whisk leaves tracks in the cream. This can take 10 minutes or longer. As soon as the cream comes up to temperature, remove the bowl from the heat and pour the mixture through a strainer into a blender. Let the cream sit for a few minutes, until the temperature cools down to about 140?F. Turn the blender on high, and as it is blending, start adding the butter, one tablespoon at a time, scraping down the sides of the blender as needed. Once all of the butter has been added, let the blender run for 3 more minutes. Pour the lemon cream into a container and press a piece of plastic wrap over the surface of the cream. Refrigerate at least 4 hours, or overnight. Make the crust: Pour the flour, powdered sugar, and salt in a food processor and pulse a few times to combine. Add the butter to the food processor and pulse until the butter is cut into the mixture. There will be pieces about the size of oatmeal flakes. Break the yolk apart, then pour it over the mixture in the food processor. Start pulsing in longer intervals, 5-10 seconds each, until the dough starts to clump together. Turn the dough out onto a counter and knead a couple of times, just enough to incorporate any dry ingredients that were not mixed in. Butter or spray an 11-inch tart pan with nonstick cooking spray. Press the dough lightly into the pan and up the sides. Try to get it in as even of a layer as possible without overworking the dough. Place the pan in the freezer for 30 minutes. While the crust is in the freezer, preheat the oven to 350?F. After removing the tart shell from the freezer, place a sheet of parchment paper over the top and fill with pie beads or dried beans. Place the tart pan on a baking sheet and bake the crust for 25 minutes. Remove from the oven and remove the parchment and the beads and return the crust to the oven for another 5 minutes, or until golden brown. Allow the crust to cool completely. Make the meringue: Place the egg whites in the bowl of a stand mixer or in a large bowl. Whisk until they are frothy. With the mixer on, start adding the sugar, one tablespoon at a time until all of the sugar has been incorporated. Continue to beat on high until the mixture has stiff, marshmallow-like peaks. Add the vanilla and beat until mixed in. To assemble the tart: Preheat the oven to 350?F (if you do not still have it on from making the crust). Remove the filling from the refrigerator and whisk a few times to loosen it up. Spoon the cream into the tart shell and smooth into an even layer. Add

Shortbread Lemon Tart Recipe Perfectly sweet and perfectly tart, this Shortbread Lemon Tart Recipe tastes like the best lemon bars in pie form. CourseDessert CuisineAmereican Prep Time20minutes minutes Cook Time35minutes minutes Total Time55minutes minutes Servings12 servings Calories370kcal AuthorDeborah Harroun Ingredients Lemon Filling: 4 large eggs 1/3 cup fresh lemon juice 1 1/2 cups granulated sugar 1 tablespoon lemon zest 1 tablespoon orange zest 1/3 cup butter melted powdered sugar for topping Shortbread Crust: 2 cups all-purpose flour 1/2 cup powdered sugar 3/4 cup cold butter cut into cubes Instructions Preheat the oven to 350?F. In a blender, combine the eggs, lemon juice, granulated sugar, lemon zest and orange zest. Process on high until smooth. Add the butter, replace the cover, and blend again on high until smooth. Set aside. In a food processor, combine the flour and powdered sugar. Pulse a few times to combine. Add the butter and continue to pulse until the mixture looks sandy and the butter is fully incorporated into the flour and sugar. Place an 11-inch tart pan on a baking sheet. Pour the crust mixture into the pan. Press the mixture firmly and evenly into the bottom and up the sides of the pan. Pour the filing into the crust, then transfer the tart into the oven. Bake until the center is almost set, 30-35 minutes. Cool the tart completely. When ready to serve, sprinkle powdered sugar over the top and cut into slices. Notes Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.Nutrition Serving: 1serving | Calories: 370kcal | Carbohydrates: 48g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 44mg | Sodium: 65mg | Potassium: 37mg | Fiber: 1g | Sugar: 32g Source: Taste and Tell ~~~~~ Rhonda in MO

Key Lime Pie This authentic homemade Key Lime Pie made with a gingersnap crust will deliver the perfect tart mouthwatering dessert topped with fresh whipped cream. Prep Time20minutes mins Cook Time20minutes mins Total Time40minutes mins Course: Dessert Cuisine: American Servings: 8 servings Author: Krissy Allori Equipment Pie Dish Mixing Bowls KitchenAid Stand Mixer Ingredients crust: 9 ounces ginger snaps processed into fine crumbs, I used Trader Joe's Triple Ginger Cookie Thins 8 tablespoons unsalted butter filling: 3 large egg yolks 14 ounces sweetened condensed milk 2 teaspoons key lime zest can use regular lime zest 1/2 cup key lime juice use 2/3 cup if you prefer it to be more tart, may take approximately 16 key limes to get this much juice, can substitute with bottled key lime juice topping: 1 cup heavy whipping cream 1 tablespoon confectioner's sugar more if you like it sweeter Instructions Preheat oven to 350°F. Make crust: Combine 9 ounces ginger snaps crumbs and melted 8 tablespoons unsalted butter in medium-sized bowl and mix well until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. Crust will be slightly thicker than a quarter-inch. Bake crust in preheated oven for 10 minutes. Set on cooling rack while you prepare filling. Allow oven to remain at preheated temperature. Prepare filling: Beat 2 teaspoons key lime zest and 3 large egg yolks in stand mixer with whisk attachment on medium high speed until pale and thick, about 5 minutes. Add 14 ounces sweetened condensed milk and beat until thickened again, about 3 minutes more. Whisk 1/2 cup key lime juice into mixture until combined. Bake pie: Pour prepared filling into parbaked gingersnap crust and bake pie for another 10 minutes, until set but not browned. Let pie cool completely before adding whipped topping. Ideally, key lime pie should be chilled overnight before serving so that it can fully set and can be easily sliced. Make topping: To make the topping, beat 1 cup heavy whipping cream with 1 tablespoon confectioner's sugar in stand mixer using whisk attachment until soft peaks form. Take care not to over or under beat. Spread over top of chilled pie. If entire pie won't be eaten, don't add whipped cream until pie has been sliced and served so that the remaining pie can be stored easily in the refrigerator. Notes Serving size: Recipe makes one whole pie and nutritional information is based on one slice when the pie is sliced into 8 pieces. Storage: This delicious pie will last 3-5 days if refrigerated (store without whipped cream on top), but is best enjoyed after chilling overnight. Substitutions: Bottled key lime juice can be used in place of fresh and regular lime zest can be used in place of key lime zest. A graham cracker crust can be used instead of a gingersnap crust, but a tablespoon of sugar will need to be added to the crumbs.Nutrition Calories: 524kcal | Carbohydrates: 55g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 161mg | Sodium: 239mg | Potassium: 342mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1025IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 2mg Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

Blackberry Cobbler Indulge in the ultimate summer dessert, Easy Blackberry Cobbler. Its bursting with juicy berries and a sweet golden biscuit topping. Prep Time10minutes mins Cook Time50minutes mins Total Time1hour hr Course: Dessert Cuisine: American Servings: 6 servings Author: Krissy Allori Equipment 9x9 baking dish Mixing Bowls Ingredients 4 cups blackberries zest from one lemon 1 tablespoon lemon juice 1 cup flour 1 cup sugar 1 large egg 6 tablespoons butter Instructions Preheat oven to 375°F. Add berries to a 9x9 baking dish. Zest the lemon and set the zest aside. Squeeze about a tablespoon of lemon juice over the blackberries. In a small bowl, combine flour, sugar, egg, and lemon zest. The mixture will be crumbly. Cover the berries with the mixture. Slice butter into thin slices and spread as evenly as possible on top of cobbler mixture. Bake in preheated oven for 45-50 minutes until golden brown. Nutrition Calories: 357kcal | Carbohydrates: 59g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 102mg | Potassium: 195mg | Fiber: 6g | Sugar: 38g | Vitamin A: 595IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 2mg Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

Sweet Potato Pie Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests. Prep Time20minutes mins Cook Time1hour hr Total Time1hour hr 20minutes mins Course: Dessert Cuisine: American Servings: 12 slices Author: Krissy Allori Equipment Pie Dish baking sheet KitchenAid Stand Mixer Ingredients Crust: 12 ounces gingersnap cookies Must be crispy cookies, similar to graham crackers. Gingersnap thins from Trader Joe's recommended. Do not use soft chewy ginger cookies. 8 tablespoons unsalted butter melted Filling: 15 ounces sweet potato puree canned or fresh 1/2 cup granulated sugar 1/4 cup golden brown sugar packed 2 large eggs room temperature 12 ounces evaporated milk 1/2 teaspoon salt 2 teaspoons pumpkin pie spice substitute with 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger Instructions Prep work: Preheat oven to 425° F with a rimmed baking sheet on a rack that is in the lower third of the oven. For easy clean up, line the baking pan with parchment paper. Make the crust: Combine gingersnap crumbs and melted butter in bowl. Press into the bottom and up the sides of a deep 9-inch pie dish. Mix the filling: In the bowl of a stand mixer with the paddle attachment, combine sweet potato puree with sugar and eggs. Stir in evaporated milk, pumpkin pie spice, and salt. Beat on high speed until fully combined, no longer than 3 minutes. Add filling to prepared crust: Pour mixture into the prepared crust. Using a pie shield or a strip of foil around the edges will prevent the cookie crust from browning too much. Bake the pie: Place the pie on the hot baking sheet and bake in preheated 425° F oven for 15 minutes. Without opening the oven door, reduce oven temperature to 350° F and bake for an additional 40 to 50 minutes or until a knife or toothpick inserted near the center comes out clean. The center should appear slightly jiggly but not wet. You can test the doneness by inserting an instant-read thermometer into the filling. The internal temperature should be at least 180°F. Cool the pie on a wire rack for 2 hours. Enjoy! Serve chilled with freshly whipped cream. Store leftover pie in the refrigerator. Notes Nutritional information is based on a 9-inch pie sliced into 12-servings. If crispy ginger thin cookies are unavailable, they can be replaced with 1 and 1/2 cups graham crackers (about 12 full sheet graham crackers) and 1/4 cup granulated sugar.Nutrition Calories: 316kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 310mg | Potassium: 373mg | Fiber: 2g | Sugar: 24g | Vitamin A: 7152IU | Vitamin C: 8mg | Calcium: 122mg | Iron: 2mg Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

https://www.foxnews.com/food-drink/recipe-devils-food-cake-has-important-family-connection-chef Dessert Recipes Recipe for devil's food cake has important family connection for chef Chef says his mom made this 'amazing cake' for him on his birthday By Peter Burke Published March 1, 2025 Chef shares tips for baking devil's food cake James Beard Award-nominated chef Gregory Leon, owner of Amilinda restaurant in Milwaukee, Wisconsin, shares top tips for baking the perfect devil's food cake. Devil's food cake has been a chocolate lover's delight since it was invented in the early 20th century. But it has an even greater significance for James Beard Award-nominated chef Gregory Leon, who owns Amilinda in Milwaukee, Wisconsin. Leon's mother made a devil's food cake for him every year on his birthday before she died when he was just 19. Now, he bakes it for himself annually on the first day of August. (See the video at the top of this article.) Not only is that his birthday, it's also the anniversary of the day his restaurant opened. Leon spent his early childhood in his father's native Venezuela, he said. He didn't have any connection to Milwaukee when he moved there in 2012 after 18 years in San Francisco. Chef Gregory Leon's devil's food cake is a birthday tradition that reminds him of his mother, he told Fox News Digital. (Gregory Leon) "I knew that I would never be able to own my own restaurant there, which was the ultimate goal," Leon told Fox News Digital; he said he recognized that it had become too expensive in California. He packed up his dog and his belongings and headed to Milwaukee to visit a friend. Leon had "set his sights on a different city," he said, but he fell in love with Milwaukee and decided to stay, opening Amilinda in 2015. "Inspired by the cuisine of Spain and Portugal," Leon said, Amilinda's dishes use locally sourced ingredients paired with specialty items from the Iberian Peninsula. A limited menu that changes weekly offers a variety of flavors and options. Leon is a three-time James Beard Award nominee, honored as a finalist for best chef in the Midwest in 2022 and 2023 and as a semifinalist for outstanding chef in 2024. But no accolades compare to his mother's "classic" recipe for devil's food cake, he said. Leon said his mother's "classic" devil's food cake is a chocolate lover's delight. "It stands on its own. It doesn't need a lot of bells and whistles." (Fox News Digital) "It's an amazing cake," Leon said. "It stands on its own. It doesn't need a lot of bells and whistles. It's 100% chocolate – and it's one of the things that stand the test of time." Devil's Food Cake recipe by Gregory Leon Ingredients 2 cups flour ? cup margarine ? cup cocoa 2 cups sugar 3 eggs 1? cups milk 1 teaspoon baking powder A devil's food cake is layers of chocolate made from some basic ingredients. (iStock) 1 teaspoon baking soda ? teaspoon salt 1 teaspoon vanilla Directions In a bowl, stir flour, cocoa, powder, soda and salt. In a large bowl, cream margarine and sugar until light and fluffy. Add eggs. Stir in flour and milk, alternating until all are blended. Add vanilla. Place in two greased 8- or 9-inch pans. Bake at 350 degrees Fahrenheit for 25 to 30 minutes. Cool for 10 minutes in the pan. Directions for butter frosting: Combine the below ? cup margarine 2-3 tablespoons warm milk 1 teaspoon vanilla ? cup cocoa 2 cups powdered sugar This recipe is owned by Gregory Leon and was shared with Fox News Digital. Peter Burke is a lifestyle editor with Fox News Digital.