Tuesday, December 20, 2011

Holiday Recipe Week (Tuesday)~ Featuring Multi Award-Winning Writer/Producer/Director Susan Rohrer

This week I am posting recipes I've received from individuals in the publishing world (authors, editors, etc). I will post one or more recipes a day. In case you missed my original blog post requesting recipes, please click HERE to read.

Next featured recipe is from multi award-winning writer/producer/director, Susan Rohrer.

God Bless!
T Denise Clary

Author Susan Rohrer
and her "Daddy's Christmas Beans"

Susan Rohrer is a multiple award-winning professional writer/producer/director in
the entertainment industry. Susan’s credits in one or more of these capacities include: an adaptation of Gods Trombones; 100 episodes of drama series Another Life; Humanitas Prize finalist & Emmy winner Never Say Goodbye; Emmy nominees Terrible Things My Mother Told Me and The Emancipation of Lizzie Stern; anthology No Earthly Reason; NAACP Image Award nominee Mothers Day; AWRT Public Service Award winner (for addressing the problem of teen sexual harassment) Sexual Considerations; comedy series Sweet Valley High; telefilms Book of Days and Another Pretty Face; Emmy nominee & Humanitas Prize finalist If I Die Before I Wake; as well as Film Advisory Board & Christopher Award winner About Sarah.

Susan is also the author of the book, THE HOLY SPIRIT: Amazing Power for everyday people. Holy Spirit is a step-by-step guide to growing in dynamic relationship with the Holy Spirit. It explores how even the most ordinary of believers can experience the extraordinary power of God in everyday life. You can check it out at this LINK. All correspondence about Holy Spirit can be directed to InfiniteArtsMgmt@gmail.com

Susan's Holiday Recipe
"Daddy's Christmas Beans"
"Daddy's Christmas Beans"
(Stock photo)

"I was taught to cook in the South, where we’d eyeball how much of this or that went into a dish and creativity was encouraged (I added the garlic—which Daddy wouldn’t touch). Here are the basics of this healthy, low-fat favorite." --Susan Rohrer
  • Fresh Green Beans (about a handful per person to serve)
  • Chopped yellow onion (sized proportionately to amount of green beans)
  • 1-2 T. Olive oil
  • Diced tomatoes (enough for color, but not so much to upstage the green beans)
  • Vegetable bouillon and/or water (enough to simmer the beans)
  • Minced garlic cloves
  • Salt & pepper to taste
  • Toasted slivered almonds
Wash and cut the stems off the green beans. Snap or cut to size. Chop onion and sauté in olive oil in large pot on stovetop till tender and golden. Add prepped green beans and vegetable bouillon to the same pot. Bring to a boil, and then reduce heat to simmer. Add diced tomatoes, garlic, salt & pepper. Simmer till beans are tender. Toast almonds on a tray in oven. Set aside in separate dish. Serve using slotted spoon. Garnish with toasted almonds to taste.


Holiday Recipe Week (Tuesday)~ Featuring Author, Terry Kincaid Verduin

This week I am posting recipes I've received from individuals in the publishing world (authors, editors, etc). I will post one or more recipes a day. In case you missed my original blog post requesting recipes, please click HERE to read.

Next featured recipes are from independent author, Terry Kincaid Verduin.

God Bless!
T Denise Clary

Author Terry Kincaid Verduin
and her "Delightfully Delectable Pumpkin Cheesecake"
and "Pumpkin Vegetarian Four Cheese Lasagne"
-recipes courtesy of allrecipes.com-

Terry Kincaid Verduin, who writes under the registered pen name of V. R. Duin, has written several children's books including, The Amazing Flight of Little Ray, The Goopy Ghost at Halloween, The Goopy Ghost at Thanksgiving, and The Goopy Ghost at Christmas.  Terry's 'Goopy Ghost' series of books are a rhyming, illustrated series about the 'heart and soul' of a pumpkin and are designed to put all of us into the “spirit” of the season throughout the year. To check out the 'Goopy Ghost' series, please visit www.goopyghost.com and on Facebook at this LINK.

Terry is a disability lawyer by trade and a proud parent and grandparent. She and her family live on a small horse farm with their two dogs. Readers may visit http://www.vrduin.com/ for additional information on the author and additional books.

Terry's Holiday Recipes
"Delightfully Delectable Pumpkin Cheesecake"
"Delightfully Delectable Pumpkin Cheesecake"
(Stock photo)

  • 1 1/2 cups gingersnap cookie crumbs
  • 3/4 cup ground hazelnuts
  • 3 tablespoons brown sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup brown sugar
  • 1 1/2 cups canned solid pack pumpkin
  • 1/2 cup heavy cream       
  • 1/3 cup maple syrup     
  •  1 tablespoon vanilla extract    
  •  3/4 teaspoon ground cinnamon    
  •  1/2 teaspoon ground allspice   
  •  4 eggs


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
  2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
  3. With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
  4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.    

"Pumpkin Vegetarian Four Cheese Lasagne"     
"Pumpkin Vegetarian Four Cheese Lasagne"
(Stock photo)
  • 2 cups peeled and diced pumpkin
  • 1 eggplant, sliced into 1/2 inch rounds  
  •  5 tomatoes
  • 1 pint ricotta cheese
  •  9 ounces crumbled feta cheese 
  •  2/3 cup pesto 
  •  2 eggs, beaten 
  •  salt and pepper to taste
  • 1 (15 ounce) can tomato sauce
  • fresh pasta sheets  
  • 1 1/3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
  3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
  4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
  5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.