I love to cook and entertain and sharing is caring, right? Below, you will find some of my personal favorites that have been mentioned in my books out or ones coming in the future.

Take Booty Call, for example. The hero, Max, tries to perfect his QUESO. Or, if you’re a cookie dough enthusiast and have read 5th Avenue Romance Series, you will remember that Chelsie, Ty, Ian and Oliver love her cookies. Chelsie would keep the dough in her freezer. Below are a few of my favorites. Also in Complicated on 5th Avenue, Jason loves pies and cheesecake. Who can go wrong with a CHOCOLATE CHIP PIE?

You get the picture?

Enjoy these tasty treats with your family and friends. THE QUESO is a MUST! Hands down easy and delicious! Do you love to entertain and show off a little but, it’s so easy you don’t want to share the recipe? Scroll down to my Chipotle Chicken Salad recipe and make note of the entertaining suggestion.

Queso Blanco

1 lb box of Velveeta Queso Blanco (not the regular kind) or 1 lb. or white American Cheese from the deli
1 cup of HEAVY whipping cream in the carton (not cool whip)
1 cup whole milk
1 tsp. finely minced garlic
1/2 tsp. cumin
1 or 2 Serrano peppers
1 poblano pepper
1/2 cup diced yellow onion
Heat oven to broil. Rub peppers with a small amount of olive oil and place on baking sheet under broiler, roasting and turning until all sides become slightly charred. Remove from oven and let cool for 15 minutes. When cool, peel charred flesh from poblano. You may not be able to peel from Serrano, but that’s okay. Remove stems and seeds from both peppers and discard.  Finely chop both peppers and place in a bowl. Wash hands after handling peppers.
In a large sauce pan, add  peppers, onions and spices, cooking on medium until onions are tender, stirring frequently.
Add milk and cream to the pepper and onions and leave heat on medium for 5 minutes to heat thoroughly.
Cube cheese and add to mixture, turning heat to LOW.  Let the cheese slowly melt, stirring frequently.
Remove from heat and serve immediately.


3/4 Cilantro leaves
2 cloves garlic
1 Tablespoon lime juice
2 chilies from a can of Adobo Chilies. Do not use a whole can without a fire truck parked outside.
1 Bell pepper
3 cans petite tomatoes
1 can Rotel tomates
Put all ingredients in blender or Ninja and pulse until smooth. If chunky salsa is preferred, keep 2 cans of tomatoes out until after blending. Refrigerate until ready to serve. Keeps in refrigerator at least a week.

Gourmet Oatmeal Cookies

1 cup toasted pecans, chopped
2 sticks butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 cup raisins
Preheat the oven to 350 degrees.
Beat butter ans sugars together until creamy. Add in eggs, one at a time then add vanilla. Mixture should be smooth and creamy.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. Mix in dry ingredients with the mixer on low. Once well blended, add in the oatmeal, raisins and pecans until well incorporate. Mixture will be stiff.
Roll into balls or use a small cookie scoop and put on a cookie sheet lined with parchment paper. Bake for 12 to 15 minutes, until lightly browned. Delicious hot, but be careful, the cookies should be placed on a rack to cool before storing in a dry tin.

Chocolate Chip Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
 PREHEAT oven to 325° F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired. * If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

Chipotle Chicken Salad

(see hors d’oeuvre suggestion at end of recipe)

1 whole Rotisserie Chicken
1 Celery Stalk, diced small
2 Green Onions, sliced
1/4 cup finely diced Red Onion
1/4 cup finely diced Red Bell Pepper
1/4 cup finely diced Orange Bell Pepper
1/4 cup roughly chopped Fresh Cilantro
2 Chipotle Peppers in Adobo, finely minced
2 teaspoons Adobo Sauce
1/2 cup Mayo, plus more if needed
1 tablespoon Freshly Squeezed Lime Juice {or half a lime}
Kosher Salt and Black Pepper to taste
Optional sprig of Chive for garnish

Optional Hors d’oeuvre items:

Wonton cones either purchased or premade

2-3 bags of dried black beans


While the rotisserie chicken is still warm; remove both light and dark meat and shred into small pieces in a large bowl.

To the chicken add; finely diced celery, sliced green onions, red onion, diced peppers and chopped cilantro. Feel free to use a food chopper to get the pieces small.

In a small bowl combine the minced chipotles, the adobo sauce, mayo, lime juice, kosher salt and black pepper. Stir to combine and taste to check for seasoning. Pour the chipotle-lime-mayo over the shredded chicken and vegetables and toss to coat evenly.

Serve immediately or cover and refrigerate until ready to serve.

To make a cute presentation, place a spoonful of the prepared chicken salad in a wonton cone. Snuggle down in a decorative container that has been filled with dried black beans. These cones can be made very simply click here to see instructions or pre-purchase. Store in fridge until ready to serve.