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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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Beef Stew

Winter time for me means crockpot soups, stews and more comfort foods. Beef stew is a family favorite like most my recipes. I swear the kids tell me all the time "mom you are an amazing cook." Sometimes, I do not believe them because I make mistakes, I fuck up, it is called being human. Butttttt other times, I am like hells yes I am!!! That dinner was amazing!!! This is one of those. You Will Need: 1 Chuck Roast 1 Bag Small Potatoes, cut 1 Bag Baby Carrots 64 oz. Beef Bone Broth (this is important) 4-6 packets Beef Gravy (I use Kinder Bone Broth Gravy) It is important you use beef bone broth. Why? Because bone broth is sooooo good for you! It has natural collagen and fats that keep you from getting sick. We switched to bone broths ONLY and have rarely gotten sick during winter months. Nothing more than a common cold, no flu, no covid *knocks on wood*! Crockpot cook on high for 4 hours, low 6 hours. I like low and slow!!     
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Pumpkin Pie Cheesecake


16 oz. (2 pkg)  Cream Cheese, softened
1/2 - 3/4 Cup Pumpkin Puree
1/2 Cup Sugar 
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Cloves
2 Large Eggs, room temp
Directions:
1. Mix the cream cheese, and sugar until smooth, about 2 to 3 minutes. Add vanilla and 1 egg at a time, and mix to combine. Scrape sides down, and mix a bit more.
2. Pour half the mix in your pie crust.
3. Add pumpkin puree, and spices to the other half of the mixture, and mix to combine; do not over mix. Spread over the plain cheesecake, and slowly spread out to cover the plain cream cheese. 
4. Bake 35 to 45 minutes or until the center is almost completely set. Turn the oven off and all the cheesecake to cool in the oven, door closed, 1 hour. Then open and cool another hour. Refrigerate for 3 hours, or overnight

**Serve with homemade whipped cream on top and a bit of cinnamon sprinkled on top**

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