We are thankful for...

JLB Creatives Publishing staff and authors are most thankful for all of you readers. Those who buy our books, check them out of the library, and dive into the stories from cover to cover. We wish you and yours a most joyous holiday feast. 

Happy Thanksgiving!

Be sure to stop by JLBCreatives.com for the perfect gift this holiday! 

Spark Your Creativity!

Every Wednesday we offer you a special photo taken by our CEO Janet Beasley to help spark your creativity. Whether you're an author, a painter, a musician, or clay sculpture artist we think you'll find her photos very inspiring!

Harvest Time!

Happy Creating!

Leftovers

At JLBCP we all remember the good ol' days of
helping grandma in the kitchen as she prepared
a feast that was always fit for a king
on Thanksgiving Day. 
Photo courtesy of Janet Beasley - copyright

After Thanksgiving celebration here in America, there are always tons of leftovers. We feast on turkey dishes for a week after (at least)! Here's some great leftover ideas you can do with your leftover feast.

• Chop leftover turkey and use in soups and stews.
• How about turkey enchiladas? Chop it up and add some of your favorite Mexican seasonings.
• Turkey sandwiches can become humdrum...so why not add some avocado slices, sprouts, and/or olives to mix it up.
• Sweet potatoes? Mash 'em up and make a casserole...don't forget the yummy little marshmallows.
• Sliced turkey? Make some quick turkey roll-ups. Spread with cream cheese, add a dash of garlic pepper, and green onion. Roll 'em up and enjoy!
• Freeze turkey in individual serving sizes to use in future recipes
• Combine your left over turkey and mashed potatoes to make a base for a turkey casserole.
• Grab a bag of dry Fettuccine Alfredo to whip up, and add your left over turkey, some peas, and onions to make a warm, hearty meal
• Save your leftover cranberry sauce and use it on pancakes or waffles
• Use that leftover dressing to make a tasty filling in baked acorn-squash cups
• Leftover muffins can easily be cut in half and grilled in butter for a breakfast twist
• Too much pudding leftover? Divide into single serving cups, cover, and refrigerate for a great after-school snack.

From all of us at JLB Creatives Publishing, here's wishing you and yours a super weekend!

Happy Thanksgiving from JLB Creatives Publishing!

JLB Creatives Publishing Team and Authors wish you and your family a Happy Thanksgivgiving! We are so thankful for all of you for reading and following, helping us bring you wonderful books for your bookshelves.

We hope your day is filled with moments that will become fantastic memories. If you're looking for a great read for all ages visit our site JLBCreatives.com There are children's books, Epic Fantasy, Science Faction, Historical Fiction and more!

 Happy Thanksgiving to you and yours! Don't forget the pumpkin pie and stretchy pants! 

WEDNESDAY FEATURE "Spark Your Creativity"

#Harvest #Autumn #Pumpkins #Fall 

This week's photo takes us to Thanksgiving

Janet has titled this photo, "Bountiful Harvest"

Happy Creating!

On Wednesdays we're posting a photo taken by our CEO, author Janet Beasley to help inspire authors, painters, musicians, and other awesome artists. We've titled the new feature, "Spark Your Creativity." How did we come up with this? Read on...

When Janet isn't hard at work in the literary world, you'll find her and her husband kayaking the crystal clear, spring fed rivers of Florida. Janet's second passion next to writing is photographing nature as they glide through the serene settings these rivers have to offer. She and her husband also enjoy traveling the US, so you'll also be seeing some of Janet's

photos taken from hikes and journeys she and her husband have done nationwide. She has used her photos time and again for her own inspiration when it comes to many of her stories, and decided she would like to share the same inspiration with the literary and arts world.

And not to worry if you're not inspired this week, come back each Wednesday to catch a glimpse of what could "spark" your next amazing piece of work. And if you don't want to wait until next Wednesday, we'd like to invite you to visit our JLB Creatives Photo Gallery on Flickr where the photos are always free to download and use as book covers, business cards, wallpaper, etc. All we ask is that you give credit where credit is due - perhaps by something as simple as adding a credit link to the JLB Creatives/Janet Beasley Flickr site in your book or on your presentation. 

We hope you enjoy our new Wednesday feature, "Spark Your Creativity." And we want to let you know, if a photo inspires you to write a story that you would like to have considered for publication by JLB Creatives Publishing, be sure to visit our website at http://www.JLBCreatives.com where you'll find our company's history, be introduced to the publishing team, discover our Submission Guidelines, and may submit your work for consideration.

Enjoy!

Our CEO Dog's Favorite Recipe

Happy Thanksgiving week to all of our US fans, friends, and followers! Here's one last recipe for the Thanksgiving season from our CEO, author Janet Beasley - this time she's bringing you something
special to fix for Fido! All natural gourmet dog treats made with no added salt, sugar, artificial colorings, artificial flavorings, or preservatives.

I LOVE these treats when my mommy
bakes me some. I like to get my crunch on
with the crispy ones!

PUMPKIN DIVINE DOGGIE DELIGHTS

In mixing bowl A whisk together:

2 c Pillsbury® whole wheat flour

1 c Pillsbury® unbleached flour

1 c cornmeal

1 c wheat germ

1 c dry milk

1 T cinnamon

In mixing bowl B whisk together:

1 egg

¼ c dry yeast

½ c Crisco® canola oil

1¾ c warm water

¼ c all natural canned pumpkin

1 T honey

Preheat oven to 400º F.

1.      Put bowl A on electric mixer and gradually add liquid mix from bowl B and mix well. Gradually add additional ¾ to 1½ c unbleached flour to form a stiff dough (the dough will pull off the sides of the bowl, leaving the sides clean, when it reaches the correct texture. Dough will be thick and heavy).

2.      Allow dough to rise for 10-15 minutes.

3.      Roll out dough to ¼ inch thickness and cut with 1-inch shape cutter of your choice (circle, star, bone, square, etc). Place on un-greased cookie sheet.

4.      Bake for 8-10 minutes (oven temperatures/times may vary). 

5.      Remove pan from oven. CAUTION—PAN WILL BE HOT! Place pan on cooling rack.

For crispy treats:  Allow baked treats to remain on a cooling rack in the open air for several days. Once all moisture is gone, store them in an airtight container.

For freezer treats:  Allow the treats to cool, then put cool soft treats in a plastic bag and store in the freezer. Optional:  They can be warmed in the microwave to return back to a soft texture if your pet does does not care for the cool hard chew. 

JLB Creatives Publishing's Media Director's Favorite Recipe...

Today we are happy to bring you our Media Director's favorite recipe. To find out more about JLBCP's Chief Designer visit Elise VanCise on the JLB Creatives Publishing website.

Sweet Potato Croquettes from Elise:

Our Turkey Day table was never complete without these little guys. They’re simple and fun even for the kids to join in the kitchen. I can remember making these with my mom for many holiday occasions and church dinners since I was a kid. There are a lot of memories attached to this recipe that has become a staple for our holiday table. I hope you enjoy it as much as we have!

Sweet Potato Croquettes are quick and easy to whip up. Toss these ingredients into your shopping cart:

1 box corn flakes cereal

1 40 oz can yams or same amount in fresh boiled sweet potatoes

1 bag mini marshmallows

Cinnamon or Allspice

When you get home preheat your oven to 400 degrees. Next you can get rid of all your holiday stress by crushing the corn flakes, don’t make them too fine though you want some nice bits.

Now put the yams in a bowl mash and mix with cinnamon or allspice to taste. Once thoroughly mixed roll yams into ping pong or golf ball size balls with a marshmallow or two in the center.

Next just roll the yam balls in the crushed corn flakes until coated and place on a lightly greased cookie sheet. Once all rolled pop your croquettes into the oven for 10-15 minutes or until done.

Serving size 2 croquettes, though we usually go for 3 or 4. Hey, it’s Thanksgiving after all! :o)

Happy Thanksgiving and don’t forget to check out the great books at JLB Creatives Publishing! 

JLB Creatives Publishing's Senior Executive Editor's Favorite Recipe

Hello fans and followers. For the month of November we are going to be featuring some of our authors' and team members' favorite recipes every Tuesday and Friday right here on the JLB Creatives Publishing Blog.

Today we are featuring our Senior Executive Editor's favorite recipe. To find out more about our Senior Executive Editor visit Dar Bagby on JLB Creatives Publishing's website.

PARMESAN ONION BAKE

(makes 6 side servings)

½ c margarine

5 sweet onions (such as Vidalias), thinly sliced

1 c Kraft® grated Parmesan cheese

36 butter-flavored crackers, crushed

2-3 tsp milk (optional)

Preheat oven to 325º F.

Melt margarine in skillet over medium heat; add onions and cook till transparent—DO NOT brown the onions.

Place half of the cooked onions in a greased 2-qt baking dish and top with half of the Parmesan cheese and half of the crushed crackers. 

Repeat layers.

Bake for 20-25 minutes. (Add milk to casserole if it appears dry)

Serve warm

Author Thom Battisto's Favorite Recipe...

Hello fans and followers. For the month of November we are going to be featuring some of our authors' and team members' favorite recipes every Tuesday and Friday right here on the JLB Creatives Publishing Blog.


Today we're featuring children's author Thom Battistos's favorite recipe. Find out more about Thom's children's books by visiting Sydney Finds a Job.

This is one of my many favorite Thanksgiving foods:

PUMPKIN CHEESECAKE

CRUST:

1-3/4 cups graham cracker crumbs

3 tlb brown sugar

1/2 tsp. ground cinnamon

1 stick melted butter

FILING:

3 8oz. packages of cream cheese at room temp.

1 15oz. can pureed pumpkin

3 eggs + 1 egg yolk

 1/4 cup sour cream

1 1/2 cups of sugar

1/2 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1/8 tsp. ground clove

2 tlb. all purpose flour

1 1/2 tsp. vanilla extract

Preheat oven to 350 F.

Directions:
CRUST

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter then press crumb mixture flat into a 9" spring form pan. Set aside.

FILLING

Beat cream cheese until smooth. 
Add pumpkin puree, eggs, egg yolk, sour cream, sugar and all the spices. 
Add flour and vanilla. 
Beat together until well combined.

Pour into crust and spread evenly

Bake in oven for 1 hour
Turn off oven and crack oven door open, leaving pie in oven for 1/2 hour 
Remove from oven and let sit for 1/2 hour, then cover with plastic wrap and refrigerate for 4 hours.