Gail's Latest Book: Barely above Water
An illness comes out of nowhere and strikes Suzie Morris. Her boyfriend dumps her. She has no living family, and her physician can’t diagnose the malady. She turns to a renowned alternative doctor in Destin, Florida, and takes a job coaching a county-sponsored summer league swim team. She’s determined to turn the fun, sometimes comical, rag-tag bunch into winners. Her handsome boss renews her belief in love, but learns of her mysterious affliction and abruptly cuts romantic ties. Later he has regrets, but must overcome his fear of losing someone close then regain Suzie’s trust. She relies on her Christian faith as she faces the uncertainty of the disease, financial burdens without permanent employment and heartbreak in this contemporary romance. Purchase the book HERE.
Gail's Recipe for Chocolate Trifle
½ cup Kahlua (may substitute four tablespoons strong coffee and one teaspoon of sugar)
3 (3.9) packages chocolate instant pudding mix
1 (12 oz.) container frozen whipped topping, thawed
6 (1.4) ounce English toffee-flavored candy bars, crushed (can use Heath Bar bites or
Hershey’s chocolate covered toffee candy with almond bits)
Prepare brownie mix, and bake according to package directions in a 13x9x2-inch pan. Prick the top of the warm brownie at one-inch intervals using a fork then drizzle with Kahlua. Let cool and crumble. Prepare pudding mix according to package directions, omitting chilling. Place one-third crumbled brownies in the bottom of a three-quart trifle dish or large, clear bowl. Top with one-third each of pudding, whipped topping, and crushed candy bars. Repeat layers twice with remaining ingredients, ending with crushed candy bars. Chill eight hours. Serves sixteen to eighteen.