Wednesday, November 29, 2023

Book Update: Art!

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I've got some good news and I've got some bad news. Let's get the bad news out of the way so we can focus on the good stuff. Remember that cough I've had? Well, just before Thanksgiving, it got a lot worse. I thought I'd just gotten bronchitis or something. I gave it a week and when it wasn't getting better, I went to the doctor. Well, I've been diagnosed with COPD. Just what a girl needs, more initials in her life. In my case, I've irritated it and now I'm on medication to help settle things back down. It's slowed me down but I'm trying my best to press forward.

Now for the good news! Maxx has completed all of the art work for the coloring book, Holidays at the Toy Store and some new sticker designs. I'm in love with all of them and can't decide which is my favorite. Here's a sneak peek at a few of them:

What do you think? Aren't they great? I can't wait for you to see all of her designs. On top of that, Phoebe is working on the blurb and Eric is throwing around some cover ideas. I can't wait to see what they come up with. Maybe I'll have more to show you next week. 

For now, take care of yourselves and each other. 

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Monday, November 27, 2023

Crockpot Monday: Chicken Enchilada Chili

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Chicken Enchilada Chili:


1.5 pounds chicken (boneless & skinless)
1.5 cups prepared enchilada sauce

2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning
2 (15 oz) cans pinto or kidney beans, undrained

1 onion, diced (or 1 tablespoon dried, minced onion flakes) 
1-2 teaspoons chili powder 
1 teaspoon cumin 


Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart crockpot. Add beans, celery, onion and spices. Stir to combine. Place chicken on top. 

Cover and cook on low for 7-8 hours.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired. 

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Wednesday, November 22, 2023

Book Update!

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Guys, it's happening! After months of trying to figure out how to make it happen, it's happening. I've spoken with both Maxx and Eric and they've agreed to take payment from the Kickstarter campaign! That means that instead of me worrying over where to find the funds to pay them, I just get to gush about how awesome this book is and raise the funds to not only pay them but to take the book to print. 

Plus, I have a secret I've been keeping. The campaign will be not for just Holidays at the Toy Store, but also my first ever coloring book! People have been asking for one for the past couple of years and finally, it's going to be ready to go! It will be filled with all of the images from the books plus some extra images. Each picture will be on the right side of the page with the reverse being blank. This should help prevent bleed through. I can't wait to share it with all of you.

I can't begin to express how excited I am to be able to share both of these books with you. A lot has gone into them and a lot more will before they're ready for printing and shipping. Maxx and Eric are already hard at work on interiors and covers. I'm going to be touching base with Phoebe about the blurb. Then, I have to record the audio for the campaign video and build the page. 

So, lots to go! But keep your eyes right here and I'll post updates as they happen!

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Monday, November 20, 2023

Crockpot Monday: 21 Ingredient Chili

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21 Ingredient Chili:


2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)

1 onion, diced

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can white cannellini beans, drained and rinsed

1 (15-ounce) can corn (drained and rinsed)

1 (15-ounce) can fire roasted tomatoes (whole can)

1 (4-ounce) can diced green chilies

1 medium sweet potato, peeled and grated

1/2 cup spicy brown mustard

2 Tablespoons soy sauce

2 Tablespoons honey

3 Tablespoons chili powder

1 Tablespoon chipotle chili powder 

1 Tablespoon onion powder

1 Tablespoon garlic powder

1 teaspoon white pepper 

1 teaspoon oregano

1 teaspoon cumin

1/4 teaspoon cinnamon

1/4 teaspoon cloves

2 cups chicken broth



Put the chicken into the bottom of your cooker. Add the diced onion, canned beans, tomatoes, chilies, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices. Pour in the chicken broth.

 Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. This will taste best if cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings. 

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Wednesday, November 15, 2023

Announcement: Sales! Sales! Sales!

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Can you believe that it's already November 15th? This year has flown by and for some of us, it's going to be good to see 2024. Before we get there though, we have the holidays! Personally, I love them. I already have my tree up and decorated. It's really early for us this year, but the oldest seemed to want to get it up and who was I to argue with some Christmas cheer?

Speaking of those holidays though...Have you started your shopping? I have and man, sticker shock was a real thing this year. Luckily, I've found some good sales. It seems the older my kids have gotten, the more I have to stretch that budget. With that in mind, I wanted to do something for all of you!

From now (November 15th) until the end of the month (November 30th), I have marked down my books from $10 down to $8. These are signed copies that come directly from me. My Amazon prices are set so if you prefer to order from them, know that those copies aren't signed. Signed copies can only be ordered directly from me. Shipping will be $5 for the first book and an additional $2 per book after that. I've included copies of three of the book covers below. I don't have a good image of Tales from the Toy Store. If you'd like more information on each book, head over HERE to read their descriptions. To place your order, message me on Facebook or send an email to -- Books will arrive in time for the holidays! 

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Monday, November 13, 2023

Crockpot Monday: Tamale Pie

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Tamale Pie:


Cornbread topping:

3/4 cup cornmeal

1 1/4 cup all purpose flour

1 cup milk

1/4 cup sugar

1 egg

1 teaspoon baking powder


The Filling:


1 pound ground beef, browned and drained

1 (15-ounce) can drained and rinsed black beans

1 (14.5-ounce) can fire roasted tomatoes
1 (15-ounce) can drained corn

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1/4 cup diced onion

1/2 cup shredded cheddar cheese

The Directions:

Spray your crockpot with cooking spray. Dump in the filling ingredients and stir well to distribute the spices. Make sure that the spices aren’t clumped up.

In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.

Cover and cook on low for 4-7 hours or on high for 2-4. This does cook pretty quickly!

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Monday, November 6, 2023

Crockpot Monday: Puffy Pizza Casserole

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Puffy Pizza Casserole:


1 pound lean ground beef 
1 small onion, diced
1 garlic clove, minced
1 (1.5) ounce packet of spaghetti mix (Recipe included!)
1/2 teaspoon oregano
1 (15-ounce) can tomato sauce
1/2 cup water

for puffy topping:

1 cup all-purpose flour 

1 cup milk
2 eggs
1 cup shredded mozzarella cheese
20 pepperoni slices
1/2 cup sliced olives, optional

Homemade Spaghetti Sauce Mix:
yields 1 packet

1.5 teaspoons kosher salt
1 Tablespoon cornstarch
1 Tablespoon dried minced onion
1 Tablespoon parsley flakes
1 teaspoon granulated white sugar
1/4 teaspoon garlic powder
2 teaspoons green pepper flakes
3/4 teaspoon Italian seasoning


In a very large skillet, brown beef, onion, and garlic. Drain fat, and add spaghetti sauce mix, oregano, tomato sauce, and water. Stir over low heat until tiny bubbles appear. Remove from heat and scoop into the slow cooker.

In a mixing bowl, combine the ingredients for your puffy topping: flour, milk, eggs, and cheese. Pour evenly over the top. Place pepperoni slices and olives on top of the topping.

Cover and cook on high for 4 hours, or until the topping has turned golden brown, puffed up, and pulled away from the sides. 

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Wednesday, November 1, 2023

NaNo & Mall

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I can't believe it, but it's November 1st already. That means that today is the first day of NaNoWriMo! Every year I tell myself that I don't have the time and this year it is more true than ever. With the kid's school schedule and everything else, I don't know when I'll fit in time for writing an entire book. I also feel the littlest bit guilty starting a new book when I don't have the art done for Holidays at the Toy Store. Still, I'm hopeful that I make enough money at Fett's Holiday Market this weekend to take care of that. Soooo...NaNo, anyone?

Other than that, there's not a whole lot new happening. Roger and I will be at Fett's Holiday Market this coming weekend. I'll have all four books as well as prints, bookmarks, pins and stickers. I may even have  single copy of Cthulhu Invades with me. I'll be restocking on those for the show in March. If I have one, it will be out on the table! If you're in the area, stop by the mall and say hi. We'll be by the kids play zone near the food court. 

Hire me : email
If you'd like to place an order, just click this link: Kat Scratch Press Merch Link ! 

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