Come join in the fun at our Marketing for Romance Writers Summer Camp, July 12th -14th and let our workshops hone your skills and take your knowledge to the next level.
Marketing for Romance Writers MOTTO: Seek, teach, share, learn, succeed.
MFRW is open to the literary community. We focus on marketing and publicity efforts. We brainstorm ideas, get feedback, and find others for mutual promotion. If you seek advice on how to promote you’re welcome here. We enforce our simple group rules. Keep it business-only. No promos, excerpts, contests, newsletters, or flaming. We respect those on digest by trimming our posts. Questions, promo ideas, requests for help are welcome.
Membership is free: http://tinyurl.com/mfrwgroup
While you’re making your plans for Summer Camp, whip up and enjoy a yummy dessert. Since today is Mother’s Day, here’s one of my favorite Mother’s Day recipes. Easy to make and yummy to eat.
Strawberry Cheesecake Bars
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
2 tablespoons Gold Medal® all-purpose flour
2 packages (8 oz each) cream cheese, softened
¾ cup sugar
1 teaspoon vanilla
¾ cup strawberry spreadable fruit
Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms.
Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.