Changing the world one recipe at a time.


I am pleased to showcase the cover for the soon-to-be-released recipe book, “COOK LIKE A WRITER” by The Book Posse. 

COOK LIKE A WRITER is written by myself plus five other authors (we call ourselves the Book Posse) who are helping to change the world one word at a time with our fiction work, and in the case of this cook book, we’re helping to change the world one recipe at a time—-while having fun in the kitchen and with foodies worldwide.

Since Valentine’s Day is a few days away, I thought I’d share one of the recipes from this soon-to-be-released cook book. From the Epilogue (Holiday Eats) section of the book, here is a sampling.

Cooking for Love and Fun for Valentine’s the Fast and Munchy Treat Way by Selena Robins

Valentine’s Day is a day to celebrate love and not just for those who are in a relationship or marriage. It’s a great excuse to invite some friends over and celebrate friendship or gather your family and have a fun meal. One thing my family loves to do is make a meal out of a variety of finger foods.

Here are a couple of recipes that are popular in our household and are easy to make.

Cheese Filled Romaine Lettuce Cups


2 cups soft cream cheese

3/4 cup, diced sweet red peppers

2 TBSP chopped fresh basil

1 clove garlic, minced

sea salt and freshly ground black pepper to taste

1 head of fresh romaine lettuce

1 cup toasted pine nuts (or toasted halved pecans)


In large bowl, add: cream cheese, red pepper, basil, garlic, salt and pepper and set aside.

Trim bottom off each lettuce leaf, wash, and pat until thoroughly dry.

Spoon 1 TBSP of the cream cheese mixture near the bottom of each romaine lettuce leaf.

Top with either roasted pine nuts or pecans.

Prosciutto Wrapped Peaches


2 peaches

8 slices prosciutto, thinly sliced

1/3 cup soft goat cheese

2 TBSP prepared basil pesto

16 small arugula leaves, trimmed


Add basil pesto to goat cheese and mix well, set aside.

Slice peaches lengthwise into quarters; pit and set aside.

On one slice of prosciutto, evenly spread 2 teaspoons of goat cheese/basil mixture.

Arrange two arugula leaves and one peach quarter at one end of the prosciutto.

Roll up tightly, pressing so the roll is neat.

Repeat with the remaining prosciutto slices.

Cut each roll into 3 pieces and arrange on serving platter.

Check out some of the other members of The Book Posse as they give you a sneak peak into one of their recipes:

Denise Agnew

Nancy Lauzon

Kimberley Troutte

A. Catherine Noon

“COOK LIKE A WRITER” by The Book Posse will be available on Amazon in a few short weeks. Stay tuned for details.

12 responses to “Changing the world one recipe at a time.”

  1. I love the cover for the book so much. Your recipe sounds good will give it a try. Looking forward to the cook book coming out.


    1. Kelly, thanks so much for commenting, and I’m glad you love the cover.


  2. I love finger foods any time of year. These sounds delish!


    1. They’re easy to make, Nancy. You can experiment with different fruit and cheeses and nuts.


  3. I love the cover! I can’t wait to check out the cook book.


    1. Hi, LB, so glad you love the cover. We’re pretty happy with it too.

      thanks for popping in. 🙂


  4. Once again Selena, you’ve made me go YUM. Just wait until everyone sees the recipes in the book. I’m so excited!


  5. I’ll have to take down this recipe fur sure! Thanks again for sharing our great cover Selena. 🙂


  6. Will be adding your cookbook to my TBR list!
    I love to read cookbooks, people think I am
    strange when I say that!

    Pat C.


Let’s chat

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: