Things You Don’t Know About Liz Johnson and a Giveaway!

everyone, I’m so excited to have my friend and author Liz Johnson here today!
Liz and I bonded over a favorite Monday night TV show. Teen Wolf. Don’t judge!
Great cast, great writing, great romance and suspense…speaking of romantic suspense
Liz is sharing the inspiration behind her newest Love Inspired Suspense, Stolen
, sharing some fun facts about herself as well as giving away a copy of
the book! Liz, thanks so much for being here! Tell us what inspired this story.
(Liz) “Stolen Memories came about
in an entirely new way for me. A little over a year ago, I received a call from my
literary agent. The editors at Love Inspired Suspense were putting together a
continuity series featuring books from six of their authors, and I had been
invited to participate. My agent asked if I was interested. Of course, I was. I jumped at the
chance to work with the talented authors writing the other books in
the series. We were each assigned a book in the Witness Protection series and
worked together to keep the overall story arc flowing smoothly between books
about the different characters. It was a brand new writing format for me. I’d
never collaborated with other authors like this, and, while there were some
unique challenges to keeping all the story lines and secrets in place, I really
enjoyed the camaraderie and encouragement of working together.”
(Jessica) That
is so cool, Liz! Now I have to read the other ones. Now that we know how the
story came about, tell us three fun facts about yourself so readers can get to
know better.
3 fun facts about Liz:
I played
the alto saxophone from 5th to 10th grade. And there’s a
very good reason that I haven’t picked it up since then. (I wasn’t very good.) J But I
always wanted to have a musical talent.
When I was
a kid, I wanted to live during the American Civil War. Now that I know it
wasn’t as romantic as the books made it out to be, I’m glad to be alive in
modern times. But I’m still fascinated with the 1860s and love to read fiction
and nonfiction about the people and places of the era. And since I moved to
Middle Tennessee, I love visiting the historic plantations that played a part
in America’s history.
I’m a
terrible cook, but I made a commitment to get better at it this year. So far
I’ve conquered BBQ chicken in my slow cooker and tacos and frozen…just about
Ha! I’m good at frozen anything too and I just made BBQ in my crock pot on
Monday. Great minds, eh?!
Thank you
so much for visiting with us today and congratulations on your new 3-book  Contemporary Romance contract with Revell. Can’t
wait to read them!
Buy the Book! 
Sneak Peek
at Stolen Memories:
and left for dead, “Julie Thomas” has amnesia, and doesn’t know why
anyone would want to hurt her. But when surveillance video of that night shows
Julie holding a baby—a baby nowhere to be found—she panics. Is the child hers?
Where is she now? With no answers and no place to go, Julie accepts Detective
Zach Jones’s offer to help her solve both mysteries. The handsome, loyal cop
makes her feel safe. But someone is trying very hard to make sure her memories
stay buried forever.
Protection: Hiding in plain sight
Liz has graciously offered to give a
copy of Stolen Memories away! To
enter, help us out by entering an easy and favorite recipe in the comments. For
extra entries, share on facebook and twitter and tag me so I can enter you!

5 thoughts on “Things You Don’t Know About Liz Johnson and a Giveaway!

  1. Two of my favorite people in one place?? Yes!! I didn't realize Stolen Memories is part of a continuity. Cool! The Civil War fascinates me too. When we lived in Fredericksburg, VA, I researched the war and traipsed to all the local battlefields. I miss that!

  2. I love Civil War era fiction!!

    Also, the mention of BBQ chicken made me hungry. Like super hungry. And it's only 9:30 a.m.

    Super easy recipe? Well lately I've been obsessed with making crepes. And believe it or not, I've got the recipe right in front of me. (It's on the back of some Here to Stay promo postcards.) Here it is:

    4 eggs
    1 1/2 cups milk
    1 cup flour
    1 Tbsp sugar
    1/4 cup oil
    1/2 tsp salt

    Whisk all ingredients. Pour into greased griddle, tilt the pan until the batter fills it…cook until lightly browned and edges lift up easily.

    I eat these with maple syrup…nutella…blueberries…basically anything delicious! They're SO good. 🙂

  3. I have this book! Liz, you're one of my fav LIS authors and I'm beyond thrilled to hear about your Revell contract. Definitely watching for those:)

    As for a recipe…um, I'm right where you all are with cooking, so I'll stay tuned to see everyone elses. All I have to offer is TACOS. Pretty easy:) So easy, I don't need to leave the recipe. LOL

  4. So very excited for you on your contract! I really love your books!

    A recipe…hmm. How about gluten-free enchilada bake:

    1 pound of ground meat (beef preferably)
    1 can of refried beans
    2 cups of rice

    (Cook these three ingredients above first and mix them together)

    1 can enchilada sauce
    2 cups of cheese
    1 package of white corn tortillas

    Start by putting a few table spoons of the enchilada sauce in the bottom of a glass baking pan. Spread- this will keep the tortillas from sticking. Next layer tortillas, meat mixture, tortillas, and some cheese in alternating layers. Pour enchilada sauce over the top and cover with remaining cheese. Bake on 375 for 30 min. Top with lettuce, tomato, sour cream, and black olives.

  5. I can't wait to read your book!!!!

    I have an enchilada recipe for you:

    1 pound chicken strips, cubed
    I can green enchilada sauce (I use old el paso)
    I can chopped green chiles
    1 package cream cheese
    I package flour tortillas
    shredded cheese

    Preheat oven to 400. Grease inside of oven safe 9×13 casserole dish.
    brown chicken and then add package of cream cheese and chiles and stir.
    place scoops of chicken mixture into individual flour tortilla and wrap up. Place seam side down in casserole dish and pour enchilada sauce over them. Top the whole thing with shredded cheese and bake for 20 minutes.


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