I'm delighted to share the cover of the final book of the Big Heart Ranch series. This is Tripp Walker's story. The official print launch date of Her Last Chance Cowboy is February 19, 2019 and the ebook releases March 1, 2019.
She came seeking family… Will she find love at Big Heart Ranch?
When pregnant single mother Hannah Vincent shows up professing to be the half sister of the Maxwells of Big Heart Ranch, horse trainer Tripp Walker is wary. Wounded before, he doesn’t trust easily. If only Hannah and her feisty five-year-old daughter weren’t so impossible to resist. Now, despite his doubts, joining this little family is quickly becoming the cautious cowboy’s greatest wish.
Spicy Three Layer Carrot Cake by Tripp Walker
2 cups sugar
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 1/4 cups oil
3 cups grated carrots
Combine dry ingredients and mix well. Add eggs and oil and blend well. Now add carrots and beat on medium speed with electric mixer about two minutes.
Grease and flour 3 (9") pans. Preheat oven for 10 minutes at 350 degrees. Pour batter into the pans and bake 25-30 minutes. Cool ten minutes and then turn out onto cake racks. Cool and frost with Cream Cheese Filling.
Cream Cheese Filling
1 stick butter
1 (8 oz.) package cream cheese
1 box confectioners sugar
1 tsp vanilla
1 cup chopped pecans
Cream butter and cream cheese until light and fluffy. Beat in sugar gradually. Add vanilla and pecans.
Tripp's Vegetarian Chili
Tripp says he already gave us the cake recipe. If he shares his chili recipe he's setting himself up for failure in next year's Big Heart Ranch Chili Cook-Off. He recommends we check out Martha Stewart's recipe, which is ALMOST as good as his.
Hannah's Beef Chili from the Dripping Falls Diner
3 cups of your favorite tomato sauce (home made or store bought)
2 pounds ground beef
1 large onion
2 cans kidney or pinto beans with liquid (or one of each)
Dice and brown onions with butter. Add ground beef. Brown nicely, seasoning to taste with salt and pepper. Add to large pot with tomato sauce and beans with liquid.
1/4 cup chili powder (preferably from dried ancho chiles)
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried oregano
1/8 teaspoon ground cayenne pepper
Simmer for forty-five minutes until bubbly and velvety, stirring occasionally .
Top with grated cheddar, sour cream and a sprinkle of green onions.