I was excited to recieve this e-mail!
Wanted: your favorite recipe!
PublishAmerica is going to publish the Published Authors Cookbook. And we want your favorite dish in it. PublishAmerica staff connoisseurs will also add their best and tastiest.
Publication date: before the holiday season!
Email your favorite recipe to us by no later than Sept. 20. In max. 100 words also tell us why it's your favorite. Add your recommended wine or other beverage. Remember to include your name and the title of your book; you and the book will be mentioned with your recipe. All authors of included recipes will be notified before we release the book.
Royalties will go to the American Red Cross for their soup kitchen programs in disaster areas.
By submitting your text you irrevokably authorize PublishAmerica, LLLP, at its sole discretion, to include it in the book presently known as the "Published Authors Cookbook" without compensation for you in any manner at any time, and to include it in any and all promotional activities and/or publications in any form or format that benefit the book and/or PublishAmerica who reserve the right to refuse or edit for spelling, grammar, or size.
--PublishAmerica Author Support Team
Lori E. Mazzola
Author of Tales of the Tree People
1 stick of butter
1 jar of creamy peanut butter
1 tsp. of vanilla
1 lb. of powdered sugar
12 oz. bag of semi-sweet chocolate chips
1 tbs. vegetable shortening
Cream butter, peanut butter and vanilla together in a mixing bowl, adding powdered sugar until mixed thoroughly. Flatten mixture over wax lined baking sheets.
Melt chocolate chips and shortening together in the top of a double boiler over low heat.
Pour chocolate mixture over peanut butter mixture, spread evenly with spatula.
Dust with powdered sugar and place in refrigerator to cool.
Buckeye Bark stores best in covered container in refrigerator.
This is my favorite recipe because it looks like Buckeye tree bark.
It’s the bark you can bite!
Buckeye Bark goes great with milk or coffee!
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