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Melinda's books

I Am Watching You
The Maid
Hopeless
It Ends with Us
Unmissing
The All New Ball Book Of Canning And Preserving: Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes
Ball Complete Book of Home Preserving
Jurassic World: The Official Cookbook
Halo: The Official Cookbook
Ugly Love
Verity
Where the Crawdads Sing
The Moonlight Child
Becky: The Heartbreaking Story of Becky Watts by Her Father Darren Galsworthy
Freed
Drowning in Stars
Behind Her Eyes
The Girl in the White Van
Regretting You
Defending Jacob


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Sourdough Sandwich Bread

Honestly, we will never ever buy bread from the store again. This was amazing! Fluffy! My kids dang near half ate it all after it came out the oven. This bread toasts up really well too. It really is the perfect sandwich bread and I know what I am feeding my family. If you give this a try, lmk how it is on my facebook page or comment on here.  You Will Need:  500 grams Bread Flour 20 grams Sugar 250 grams Warm Water 7 grams Yeast 100 grams sourdough discard 6o grams Butter (soften, not melted) 10 grams salt Throw it all in your bread machine, press dough setting and let it do its own thing. Now, go clean your house.. we both you prob need too as do I with a big party coming this weekend. 
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Graham Cracker Crust

Having a graham cracker crust recipe in the back of your files is always important! You never know when you will need one for baking strawberry pie, cheesecake, or something else that requires a good graham cracker crust. This is super simple to make that you will never need to buy another from the grocery store; plus buying from the grocery store has so much added junk in it, that you just do not need in your crust. Enjoy this pure ingredient recipe! Share with friends and family this Holiday Season!
You Will Need:
1 1/2 Cups Homemade Graham Cracker Crumbs
1/4 Cup Sugar
Pinch of Salt
1/2 Cup Unsalted Butter, Melted
Melt the butter
Blend, or crush your graham crackers; I used my Vitamix Blender; mix the butter into the crust, adding sugar and salt, mix well
Press into the pan VERY well, you want to make sure it is press down extra tightly.
*No Bake- Chill in refrigerator for 2-3 hours
**Bake- Preheat oven to 325 degrees, bake 10 minutes or until golden brown- cool completely before filling
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