Check out my new book!

It’s really hard to keep up with two different blogs, but I can’t bring myself to get rid of this one. If you’re interested in keeping up with my writing or are looking for a freebie read every now and then, make sure you’re following my blog, abiwalterswrites.

In the meantime, I know you’re dying to hear about my latest book! It’s called “Just You” and it’ the first book in a series about shifters. You don’t know about shifters? Let me introduce you to the magical world! My husband made fun of me for the longest time for being addicted to shifter romance, but after he read Just You, he’s dying for more. So if you’re like my husband, let me bring you to the dark side. We have sexy men who turn into bears!


I’m super proud of this book, and I’ve got to say, it’s my best story (and my best writing) so far. I switched over from third person to first person, which makes the plot so much more personable, I think. Anyhow. Ready to fall in love with a sexy mechanic who likes pancakes and just so happens to turn into a bear?

Escaping the ghosts that haunt her small Texas town after the loss of her best friend and nearly her own life, Callie Marshall ends up in the middle of Montana in a place named after bears. Her guilt and grief left her broken and alone- just what she wanted. She didn’t expect her table of burly lunchtime regulars to make her long for another life. She didn’t expect Parker.

Parker Oakley was drawn to the mousy waitress from the moment he saw her. Except, turns out she isn’t all that mousy and she definitely doesn’t need saved. After Callie’s true colors are shown, the shy waitress turned badass is the talk of the town. Parker thought he couldn’t get enough of her before, but he definitely can’t get enough of her now.

And when the ghosts of her past find their way from Texas to Brown Bear Valley, Parker will do anything to keep her safe. When his secret is revealed and the ghosts swallow Callie whole, their bonds are tested in ways neither expected.

Parker and Callie learn you can’t escape your past, but you can change your future…

Find it on Amazon

And as always, leave a review if you enjoy it!


Sneak Peak into Wildflower!

Hi, everyone!

I decided that I wanted to share the first chapter of Wildflower so you can decide for yourself if you want to read the story, since I keep badgering everyone about it. So here we go! The link below will open up Chapter One as a PDF. If you’re interested in more of Cole and Elle’s story, it can be found on Amazon for Kindle!



Thanks for reading, and I hope you enjoy their story!

I’m a published author!

Hi, everyone! I haven’t posted to this blog in a while. I’ve been busy, which is no excuse, but I’m back to share with you what has exactly been keeping me away from the blog. I’ve published TWO books in my absence here. If you’re a fan of romance, keep on readin’ cause you’re in for a treat.


My first book, Breaking All the Rules, is an erotic romance novel that tells the story of Mia Barnes, a PR agent at a record industry, and a prominent entrepreneur, Benson Ward. Benson is the typical rich playboy, and Mia, who is confident in her sexuality, has a specific set of rules for getting to the top of her career and staying there. Number one on that list is never mixing business and pleasure. Her experience with men in the music industry led her down a bumpy road, but when she meets Benson, everything changes… and he’s not exactly in the music industry… but their relationship turns into something neither of them expected as they find out who they are while discovering each other.

You can get Breaking All the Rules on Amazon for $2.99, or with Kindle Unlimited, for free!


Next up is Wildflower, a story of a girl, her best friend’s brother, and a decade of missed opportunities and stolen glances. Elle Haynes fell for her best friend’s brother when she saw his picture at their house, but he was five years older and already at college. That didn’t stop her from developing major feelings for the brooding and enigmatic Cole Knight. The night of his sister’s graduation party, everything changes. Elle and Cole share a night under the stars. Five years later on the night of his sister’s wedding, Cole has returned from his overseas trip and doesn’t remember who Elle is. She’s dedicated to keeping her secrets, and he’s not looking for a reason to stay in Holland Hills. However, an electric touch rekindles the memories of their night together, and the decision to leave becomes a whole lot harder. Elle doesn’t want to hold him back, but Cole isn’t ready to let go of her again… what happens when the summer draws to an end?

Wildflower is available on Amazon for $2.99 or for free with Kindle Unlimited!

If you check out my books, please review and rate them! I’d appreciate it, and it’ll do wonders in promoting my book. If anyone has any great reads for me to check out, send them my way and I’ll return the favor!

Crab Stuffed Mushrooms

Long time no post! It’s been over a month since I have posted last, and I can’t promise any more regularity. I don’t cook very often, as we live with Brandon’s family at the moment. I had started the blog as a catch all for recipes, (wedding) craft stuff, fashion, etc. However, I don’t do… any of that stuff anymore. I had to leave my job during the move, and despite my hardest efforts, I haven’t been able to get hired anywhere yet. So I don’t even get out of my PJs most days.

But! I did get a craving for my mom’s stuffed mushrooms this weekend. I hate crab and when I think about portabella mushrooms for too long I get sick (even though I love mushrooms), so I obviously have to be in a specific mood for these mushrooms. I spent way too much on the ingredients because I must live in a food desert now, and I ended up throwing most of them away because one woman can only eat so many stuffed mushrooms! But this is a treasured recipe, so I have to share it!


Crab Stuffed Mushrooms

You’ll need:

  • 1-2 packages of portabella mushrooms ( I use the baby bella size)
  • 1 package of imitation diced crab
  • 1 block cream cheese, softened
  • ½ cup mozzarella cheese
  • 1 cup finely diced onion
  • Handful of parmesan cheese
  • 1-2 tablespoons dill weed

You will:

  • Set the oven to 350 degrees
  • Put softened cream cheese in a bowl and mix it up
  • De-stem and use a damp paper towel to wipe off the mushrooms. Don’t rinse them under water!
  • Get a cookie sheet or a cake pan handy. I always put my destemed and cleaned mushrooms on the cookie sheet while I prep!
  • Keep a few stems and dice them finely, adding them to the cream cheese in the bowl
  • Add the mozzarella cheese, onion and dill into the bowl
  • Dice the crab as small as you can/want and then add it to the bowl
  • Mix everything together
  • Fill the mushrooms with heaping spoonfuls of the mixture
  • Sprinkle the parmesan cheese over top of the mushrooms
  • Once all the mushrooms are on the cookie sheet and filled, pour a tiny bit of water along the bottom of the pan
  • Cook for 15-20 minutes

DIY Chipotle Burrito Bowls

It’s been a few weeks since I’ve posted! Brandon and I are in the middle of a move/job change, and things have been a little weird around the house lately… especially food wise. But since we can’t live on frozen pizza and I’m sure my mom is tired of cooking for us, I decided it was time to break out the pots and pans for some delicious DIY Chipotle Bowls.

I don’t know if it’s a universal thing, but Chipotle is a big deal here in Ohio. People go nuts for Chipotle… me included. I’m a little ashamed at how many times I’ve stood in a long line waiting for the place to even open. Opting not to drive 40 minutes to the closest town with Chipotle and trying to avoid the lines and cramped seating, we decided to try our own recipe at home. Here’s how to achieve yummy copycat Chipotle from the comfort of your own kitchen.

DIY Chipotle Burrito Bowl

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  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ red onion, chopped
  • 3 boneless, skinless chicken breasts


  • 1 teaspoon vegetable oil
  • 1 cup of rice of your choosing (we prefer brown)
  • 2 cups water
  • 1 lime
  • freshly chopped cilantro
  • salt to taste

Corn Salsa

  • Two cans sweet corn
  • 1 jalapeno pepper, finely chopped
  • 1 serrano pepper, finely chopped
  • Juice of ½ lime
  • freshly chopped cilantro
  • ½ red onion, finely chopped
  • salt and pepper to taste

Other Toppings (we used)

  • 1 cup black beans
  • guacamole (2 avocados, ½ cup sour cream, salt)
  • mozzarella cheese

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  • Combine all the ingredients in a bowl, making sure to stir and coat the chicken evenly
  • Place the mixture in the fridge to marinate for at least an hour
  • Heat stove to medium high and cook the chicken for about 5 minutes on each side, or until the chicken is cooked
  • Remove, let rest for a few minutes, then chop into small pieces


  • In a saucepan, heat the oil over medium heat
  • Once hot, add the rice and lime juice and sauté the rice for about a minute to toast it
  • Add the water and bring the rice to a boil, then cover and reduce heat
  • Cook until rice is tender and water is absorbed
  • Add cilantro and fluff

Corn Salsa

  • Drain the corn and pour into a large bowl
  • Add the finely chopped jalapeno and serrano peppers
  • Add the finely chopped red pepper
  • Add cilantro
  • Add the juice of half a lime (or more, if you want)
  • Add salt and pepper to taste
  • Mix well

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So there you have it! Our DIY Bowls, which admittedly, tasted pretty darn close to the real thing! I make a quick and easy guacamole that’s just avocado and sour cream, but I know it’s not true to Chipotle. It still tasted yummy! I know the recipes seem like a hassle and are overwhelming at first, but when you get cooking, it’s pretty quick and painless. When preparing the rice, go the extra steps to make it without instant rice. And of course, if you like peppers, salsa, lettuce, etc. with your bowls or burritos, add em! The more the merrier when it comes to Chipotle. Not really. Then your burrito rips. Nobody likes a broken burrito.

15 Minute Calzones

I haven’t been experimenting with new recipes lately because money is tight in our house. Lots of spaghetti has been made the past few weeks! I couldn’t pass up this quick calzone recipe because it was cheap and looked a lot better than frozen pizza (which is also a frequent flyer). Turns out it was just quick and delicious, just like the recipe promised. I know my picture is super lack luster. I didn’t plan on posting this recipe, but last minute I decided it’s a great recipe for those with little kids or who just have a few minutes for lunch or dinner! Enjoy!

15 Minute Calzones
Adapted from Wine and Glue

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• Pillsbury Grand Biscuits
• pizza sauce
• cheese
• pizza toppings of your choosing

• Preheat your oven to 350 degrees.
• Pop open your biscuits, spread out the biscuits so they are thinner.
• Add sauce, cheese, and toppings.
• Fold over, and pinch closed and bake on a greased baking sheet for 12 minutes or until golden

Mini S’mores Cups

What isn’t there to love about s’mores? Oh, yeah. The mess they make! I know the messiness factor is part of the experience of s’mores, but for some folk (like me) it can be too much. Alas! A recipe has been crafted to fit all the neat freaks needs for the ooey gooey match of marshmallow, chocolate, and graham crackers.

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Mini S’mores Cups

You’ll need:

  • 1 box brownie mix of your choice (plus ingredients as directed on the box)
  • Mini Graham Cracker Pie Crusts (I used 3 packages of 6)
  • Mini marshmallows
  • Chocolate chips
  • Crushed graham crackers

You will:

  • Preheat oven to 350 degrees Fahrenheit
  • Fill the cups with about two spoonfuls of mix. You don’t want them too full or they’ll spill over when they cook.
  • Top with a handful of marshmallows, chocolate chips, and crumbled up graham crackers
  • Bake for about 25 minutes, remove, and add a few more marshmallows
  • Cook a few more minutes until the new marshmallows are toasted.
  • Serve warm!

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My only problem with this recipe is that I bought an entire box of graham crackers and only used two pieces of the crackers. The same for the chocolate chips; I didn’t use very many. But having leftover marshmallows, chocolate chips and graham crackers is defiantly not a bad thing. I’m sure they’ll be gone by Sunday night! I can’t stop myself from snacking on all of those things. So yummy! The goods far outweigh my irritation with my leftover ingredients. They’re quick, easy, and basically mess free. If you have kids, I’m sure this would be a great recipe to try for a good dessert or treat! And due to the mess-free nature of the process, I’m sure they could help prepare!

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