Author Bio
Tracy Krauss writes contemporary Christian romance with a twist of suspense and a touch of humour. Her books strike a chord with those looking for a hard hitting yet thought provoking read – no sugar added. Her work has won multiple awards and has been on Amazon’s bestsellers’ lists. She also writes stage plays tailored to a high school audience, and has contributed to several anthologies, devotional books, and one illustrated children’s book. Tracy has a Bachelor’s degree from the University of Saskatchewan and teaches secondary school Art, Drama and English – all things she is passionate about. She is a member of ACFW, The Word Guild, and is on the executive of Inscribe Christian Writers’ Fellowship, a Canada wide organization for writers of Christian faith. She and her husband have lived in five provinces and territories including many remote and unique places in Canada’s far north. They have four grown children and now reside in beautiful Tumbler Ridge, BC where she continues to pursue all of her creative interests.
Visit her website for more: https://tracykrauss.com
Other work by Tracy Krauss
All buying options can be found @ tracykrauss.com
- fiction on the edge without crossing the line -
Novels
Wind Over Marshdale
Lone Wolf
Play It Again
And the Beat Goes On
My Mother the Man-Eater
Stage Plays
Dorothy’s Road Trip
Ebenezer’s Christmas Carol
Hook’s Nemesis
Mutiny On Mount Olympus
A Midterm Eve’s Phantasm
The Western Tale’
Little Red In the Hood
Non-Fiction
Life is a Highway: Advice and Reflections On Navigating the Road of Life
Children’s book
The Sleepytown Express
Bonus Recipes!
Urban Cowboy Buffalo Wings
Approx. 2 lbs of chicken wings (12 wings)
3 Tbsp butter
1 Tbsp Paprika
½ tsp cayenne pepper
4 Tbsp Hot sauce (bottled variety of your choice)
¼ tsp black pepper
Cut the wings at the joint. (Cut off the wing tips first and discard) Melt butter and combine all other ingredients to make a sauce. Thoroughly coat wings in sauce. Broil for twenty minutes - ten minutes on each side, or until chicken is cooked and meat is no longer pink. Brush the tops of wings with more sauce before serving. (Do not use sauce that has touched the raw chicken.) Serve with blue cheese dressing, sour cream, or ranch dipping sauce.
Urban Cowboy Garlic Ribs
Approx 4 lbs of pork ribs, cut into bite size portions
1 cup soya sauce
3 tsp garlic powder
1 tsp onion powder
¼ tsp black pepper
Vegetable oil for frying (2 to 4 cups if using a pan)
2 cups flour
Garlic salt in a shaker
Combine soya sauce, garlic powder, onion powder, and pepper. Marinate ribs in this mixture for at least half an hour. Drain off excess marinade and thoroughly coat individual pieces in flour. Deep fry in the heated oil, or use a deep fat fryer, until they are crispy and brown. Shake another sprinkling of garlic powder on top once they are cooked.
Lester’s Homemade Beef Burgers
2 lbs lean ground beef
1 egg
Salt and pepper to taste
Mix all ingredients together and form into balls. Press each ball into a patty, smoothing the edges to make them uniform. Barbeque on a gas or briquette grill covered with tin foil. (The foil keeps the fresh meat from sticking.) Once the burgers have formed a crust, they may be transferred directly onto the grill if desired. Once cooked, serve on a bun and top with your favorite garnish and condiments.
Double Decker Pastrami Sandwich
1 lb thinly sliced beef pastrami, warmed
6 slices rye or whole wheat bread
4 slices havarti cheese
Prepared sweet hot mustard
mayonnaise
Thinly sliced sweet onion
2 – 4 dill pickles (Optional)
Warm pastrami on grill or in microwave. Lightly toast and butter bread. Spread a layer of sweet hot mustard on four of the bread slices and mayonnaise on the other two. Arrange equal portions of pastrami on the slices with mustard, topping with havarti cheese and one or two rings of onion. Stack 2 and use the mayo covered bread as a lid. Garnish with pickles. Makes two sandwiches.