Forbidden love… Murder…Ghosts… Hidden treasure… Holy water… Voodoo…
All of these take place at Whispering Willows.
Whispering Willows Plantation was a place that knew love, loss, heartache, and anger. When things take place that causes a chain reaction that affects not only Whispering Willows, but also the people who live there, you learn that sometimes people leave more behind than they realize when they leave.
Caitlyn Reed’s life changed drastically when she met Gregory Ferris, and not for the best in the long run. When she finds out what Gregory has done at Whispering Willows, she decides she has to do what she can to release the evil that he has left on the amazing home. What she didn’t realize was that it wasn’t just Gregory’s evil that had taken over the home, but someone else’s–someone from the past.
Murder isn’t something that Pointe Creole hasn’t dealt with in the past. When a new string of murders leaves the police with no leads, that’s when Caitlyn realizes there might just be more to the noises the old house is making.
With the handyman, Scott, by her side, Caitlyn embarks on her mission to rid the house of the evil. While at the same time, trying to ensure that the murderer that is on the loose isn’t after her as well.
Will Caitlyn be able to free Whispering Willows of the evil that haunts it, or will it be too much for her? Are the police of Pointe Creole going to be able to catch the serial killer before another woman is found?
If you enjoy reading suspenseful books that have a few twists of romance, murder, and paranormal, then join the journey through time on Whispering Willows Plantation.
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My husband loves si mian soup and I am addicted to the house soup Zen’s serves.
The other day I came up with a recipe that satisfied both of our cravings.
In a large soup pot add 32 ounces vegetable broth, 1 onion peeled and quartered.
Season with 1 teaspoon Beazell’s Cajun Seasoning and 1 tablespoon minced garlic.
Add a handful of baby carrots to broth and 32 ounces water.
Simmer on medium heat.
Add 32 ounces of chicken broth and season with a little more Beazell’s.
Add 64 ounces beef broth.
Add 1 small container of washed mushrooms and 1 pound boneless chicken breasts.
Season a little more with Beazell’s and simmer for another hour. Turn up heat and reduce for approximately 15 minutes.
Remove chicken breasts and strain soup. Dice chicken and add to strained broth.
We like udon noodles. I purchased an udon noodle soup base from the grocery store, and added the seasoning packet to the broth also.
Add udon noodles to bowl and pour broth with chicken over noodles.
I added sliced mushrooms, chopped green onions and French fried onions to my bowl of soup.
I also like to add a drop of soy sauce to mine.
I know I’ve posted this before, but it is so good that I had to share it once again.
2 1/2 pounds of ground chicken thigh meat
1 bottle of Frank’s Hot sauce
8 to 10 ounces crumbled blue cheese
3 teaspoons Beazell’s Cajun Seasoning
A couple of dashes Dat Sauce (to give it an extra kick)
I grind my own chicken meat, but most stores now sell ground chicken.
Mix all ingredients well. Form into patties.
Before cooking, I place the patties in the freezer for a few minutes to get good and cold.
Cook in a pre-heated, non-stick skillet on medium heat. The patties will not throw off a lot of grease. Also, it is best to cook these with a lid and allow them to steam a little but before flipping.
My daughter does not like a lot of blue cheese in her burger, but please feel free to add more.
When serving, I add Litehouse Blue Cheese Dressing and shavings of celery on the patties.
Eggs are my nemesis. I will honestly admit that in the past when I scrambled eggs even the dog turned her nose up at them.
If you are like me, do not fear the blasted things – just keep practicing. I finally found something that works for me.
Preheat a nonstick skillet on medium low heat. Add 1/2 cup diced ham (I cut up a few pieces of smoked ham sandwich meat).
Crack 3 eggs over ham and sprinkle liberally with Beazell’s Cajun Seasoning and a dash of Dat Sauce. Mix well.
While eggs are slowly cooking add a handful of shredded cheese. (I added a slice of Swiss cheese on top of eggs and folded in while scrambling eggs).
Do NOT cook eggs until dry. You want them a little moist.
Also, a medium heat is essential. I have discovered that cooking at a high heat gives you rubbery eggs.
Next, warm the flour tortilla in microwave for about 7 – 10 seconds. I have found that this is the secret to wrapping the tortillas.
Add eggs to one end of tortilla.
Wrap, tucking ends in as you are rolling. The heat from eggs should seal the tortilla up for you.
With this recipe I made 2 nice sized breakfast burritos. Enjoy
8 ounces shredded Muenster Cheese, provolone, Gouda, or cheddar cheese
8 ounces diced smoke turkey, ham, crumbled bacon or Ground breakfast sausage
1/2 cup milk
1 can flaky Grands Biscuits
1 1/2 teaspoons Beazell’s Cajun Seasoning
Dash Of Dat Sauce
Dash of Worcestershire Sauce
In a buttered 10 inch square casserole dish whisk eggs, milk, and seasonings. Add meat of your choice. Sprinkle cheese on meat and eggs. Place biscuits on top.
Bake at 350 degrees for approximately 25 minutes.
I will post an exact cost of this recipe as soon as I can. I couldn’t wait to share the recipe though, it was that good.
While on Facebook the other night a recipe really similar to this one was being shared. As soon as I saw it, I knew I had to try it. I am always looking for quick and easy recipes that my family will eat.
Of course, I had to tweak the recipe to our liking. I increased the eggs to 6 and used our favorite seasonings. Also, I used sliced Muenster cheese (a staple in our house) and smoked turkey sandwich meat. For the biscuits I had a can of savory cheddar biscuits that I used in replace of plain Grands Biscuits.
This is definitely a keeper recipe for me. Everyone came back for seconds. With so many variations that can be done with this recipe, it will take a while before anyone grows tired of it.
For a vegetarian option, you could use spinach and mushrooms instead of the meat.
This would also make a good, quick supper. Replace the meat with boiled, peeled crawfish tails and a salad as a side dish. Yum