town, when it comes to love, sometimes you’ve got to take the
bitter with the sweet . . .
that the summer Honey Festival is finally over. Even better, so is
the annual Lucky Hart carnival, a road show that made off with her
dreams years ago—including the boy she loved. Now she’s got a
divorce behind her, and a successful law career in front of her, but
in a tiny town, big memories die hard. Or they don’t die at all—as
Carmen discovers when she runs into an all too familiar pair of
eyes—older, wiser, and just as heart-melting as ever . . .
carnival gave him adventures, but it cost him much more. Now he’s
home to stay, contracted to create an entertainment complex in
Charmed. He wants roots, a house with a yard and all the mundane
pleasures that go with it. But the girl he loved has become a woman
who still wants freedom. Can she still want him? It seems he and
Carmen are at each other’s throats one minute—and on each other’s
lips the next. Someone’s gotta give . . .
the bestselling, award-winning author of sexy small-town love
stories. Being a Texas girl through and through, she’s proud to say
she lives in Southeast Texas with her retired husband, a tricked-out
golf cart, and two crazy dogs. She is the author of five stand-alone
novels including the bestselling Don’t Let Go,
the exciting Heart Of The Storm series, and the fun and sexy new
Charmed in Texas series. For more about Sharla’s books,
and keep up with all her new book releases easily by subscribing to
her newsletter. She loves keeping up with her readers, and you can
connect with her on Facebook, Twitter, and Instagram as @sharlalovelace.
for exclusive guest posts and a giveaway!
Sex in a Pan (Sully’s dessert)
1 cup pecans, chopped…
3 tbsp white sugar
1/2 cup butter
1 cup flour
Cream cheese layer:
1 8 oz package cream cheese
1 cup powdered sugar
1 cup whipped cream or cool whip
Vanilla pudding layer:
1 package of instant vanilla pudding (5.1 oz or 144 g)
3 cups milk
Chocolate Pudding layer:
1 package of instant chocolate pudding (5.1 oz or 144 g)
3 cups milk
3 cups whipped cream or cool whip
shaved chocolate (enough to cover. took me 3 Hershey bars)
Preheat oven to 350 F degrees.
Spray a 9×13 inch baking dish with cooking spray.
Mix all the crust ingredients together and press the mixture into the prepared baking dish. Bake it for about 20 minutes.
Prepare the vanilla pudding as per the instructions on the package.
Prepare the chocolate pudding as per the instructions on the package.
In a mixer combine the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
Let the crust cool. Spread the cream cheese mixture over the crust evenly.
Spread the chocolate pudding over the cream cheese filling, then the vanilla pudding over the chocolate. (I sprinkled a light layer of additional chopped pecans between the pudding layers just because we are nutty freaks over here but that’s a personal preference)
Top with the whipped cream and sprinkle with the chocolate.
Refrigerate for a couple hours so that it sets.
Oh my my my….