Sunday, December 20, 2009

Welcome guest blogger Cindi Myers!

I'd like to welcome my friend
Cindi Myers. Not only is she a
fabulous writer but she's a
fascinating person as well!

Cindi worked as a newspaper reporter, travel agent and medical
clinic manager before turning to writing full time. She's written both
historical and contemporary romance, as well as dozens of short stories
and nonfiction articles. Cindi thinks writers have the best job in the world.

Former president of San Antonio Romance Authors, Cindi is a member
of Romance Writers of America, Novelists Inc., and Rocky Mountain
Fiction Writers.

She and her husband and their two dogs live in the mountains
Southwest of Denver. When she's not caught up in creating new
characters and stories, Cindi enjoys reading, quilting, gardening,
skiing and hiking. She's also in demand as a speaker, teaching
workshops and making presentations to both local and national
writing groups.

Here's Cindi:

I have a split personality when it comes to holiday baking. On one
hand, I love making all kinds of fancy cookies, breads and candy
and handing them out to neighbors and friends. On the other, I really
don't have time most years to do a lot of baking. And who really
needs all those extra calories and sugar, anyway?
But I do like to indulge a little for the holidays. So as a compromise,
this year I ditched the elaborate, fancy cookies and went straight
for the one thing I never indulge in any other time of year. It's super
fast, super easy and super delicious. Fudge. Specifically, the kind
made with marshmallow cream and chocolate chips. I like mine with
nuts, but it's also awesome with crushed peppermint or peanut butter
chips mixed in. You can whip up a big batch in about 15 minutes.
Everyone will love it, I promise.

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan;
bring to full rolling bail, stirring constantly. Continue boiling 5 minutes
over medium heat, stirring. Remove from heat, stir in chocolate till
melted. Add marshmallow creme, nuts & vanilla beat till blended.
Pour into greased 13 x 9-inch baking pan. Let cool and cut into
1-inch squares.

Cindi's latest release is HER CHRISTMAS WISH from Harlequin
American Romance (Available Now).
You can visit Cindi at:


  1. You know, Cindi, that's a great idea. You're still making homemade gifts for neighbors, kids' teachers, etc, but you don't have to make all the different batches and dirty up all your cookie sheets! Very nice.

    I LOVE fudge. Thanks for the recipe.

    And thanks for visiting the Kitchen!

    Mystery Writing is Murder

  2. Cindi, welcome. I've made this fudge dozens of times as gifts. It's absolutely fabulous. For even more decadence, you can sprinkle on chocolate chips or crushed peppermint at the last. Thanks for sharing!

  3. Welcome, Cindi! I love the idea of putting crushed peppermint into fudge. I'll have to try that. It's very popular around here. The stores have been (no kidding) wiped out of Marshmallow Creme for a week!

    ~ Krista

  4. My sainted mother made this every year. You are right, only at Christmas time would we get this treat! Course, that is probably best, as i can feel my ass growing just reading this post.

    Welcome to blogdom

  5. Welcome, Cindi! This fudge sounds decadent and my mouth is watering... it would go wonderfully with my cup of coffee right now. Yum.

    Thanks for blogging with us!

  6. I love this! Fudge is my weakness!
    Thanks for sharing, Cindi!

  7. This is my husband's favorite kind of fudge too! In fact, I'll be making some within the next couple days.

  8. Who does not love fudge?! Thank you for hanging with us today, Cindy. Happy Holidays!

    ~ Cleo Coyle
    author of The Coffeehouse Mysteries
    “Where coffee and crime are always brewing…”
    Cleo Coyle on Twitter

  9. Thank you everyone for making me feel so welcome. Cindi