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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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Focaccia

Focaccia is soooo fun to make esp with kids. I love getting my kids involved in cooking. The younger you get them cooking, the more love they have for it and want to do it. I started my son off at 4 years old.. today he LOVES to cook. I did not do the same with my daughter and she is really not into cooking. So, I decided any children we have going forward, their little butts will be cooking. Anytime my nieces or nephews are over, we cook together (bread, pizza, biscuits, whatever).  You Will Need: 4 Cups Bread Flour (King Arthur) 2 tsp Salt 1 tsp Sugar (honey or agava)  1.5 tsp Yeast 1 tbsp Oil (olive or avocado) 1 3/4 Cups Warm Water  Bake at 445 degrees 10-12 minutes
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Pumpkin Pie Cheesecake

You Will Need:
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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