Denise Robbins
Books
Connect the Dots

CONNECT THE DOTS

Coming December 15, 2009!
Just in time for holiday shopping.
ISBN: 978-1-60318-164-8
L& L Dreamspell

Read an excerpt | Reviews | Get recipes from the book | Book Video Trailer

CIA Human Intelligence Operator, Charley Duston gets the shock of her life when she opens her freezer to find the picture of her murdered ex-lover. Worse is the implied message: She is next. Not one to give into intimidation tactics, Charley is determined to uncover the truth behind her ex’s death and bring the culprits to justice. Not knowing whom she can trust, she moves to an undisclosed location where she can covertly investigate the death threats. Here she meets her new neighbor Jake Frisbie at gunpoint when she mistakes him for a carjacker. Attracted to the handsome, easy-going hunk, Charley knows her relationship with Jake would only put him in danger. She tries to fight off her feelings but finally gives in just before her world crashes and she is kidnapped.

The beautiful, new neighbor entrances Jake but he can make no sense of her secretive nocturnal disappearances. As a Special Agent, he investigates her and is shocked to learn she is at the center of an international crisis. Despite common sense, he becomes involved with the young woman and when she disappears, he vows to find her. Risking his life, Jake ventures into the world of black sites and international intrigue to save the woman he loves and expose the responsible criminals. No matter how high up in the government they sit.

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Excerpt

Tiny hairs danced on the back of Charley’s neck. Heart thrumming the ‘La Bamba’ inside her chest, she retrieved her Sig-Sauer from her case and set the bag noiselessly on the floor. Easing the door open wider with the toe of her shoe, she aimed the loaded 9-millimeter to the left then swept right covering the rest of the living and dining room. Nothing.

Holding her breath, Charley listened for any sign of an intruder. She didn’t hear anything. Exhaling, she inched her way to the hall and peered around the corner. Nothing.

She slipped off her shoes not wanting her heels to clack against the wood floor and alert whoever might be in her condo then headed toward the back of the house. Her first stop was the kitchen. It was empty. After checking the hall bath and the spare bedroom, Charley moved toward her room.

Outside the door, she stopped in her tracks. It was shut. She never shut the door. Growing up, all doors were always left open all the time, including the bathroom. Her father had taught her that leaving the doors open would be an easily recognizable sign of disturbance. Thieves and worse did not usually pay close attention to such things. She never shut doors. But this one was closed.

 

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Recipes from CONNECT THE DOTS

Enjoy the recipes along with Charley and Jake: Monster Cookies | Russian Teacake Cookies

Monster Cookies

Ingredients:
1 C. Margarine softened
2 C. White Sugar
2 C. Packed Brown Sugar
3 C. Peanut Butter
6 Eggs
1 ½ tsp. Corn Syrup
1 ½ tsp. Vanilla Extract
4 tsp. Baking Soda
9 C. Rolled Oatmeal
1 C. Mini M&Ms
1 C. Mini Chocolate Chips

Directions:
  1. Preheat oven to 350 degrees.
  2. In Large Bowl: cream together the margarine, white sugar, brown sugar, and peanut butter until smooth.
  3. Beat in eggs (2 at a time), then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended.
  4. Stir in M&Ms and chocolate chips.
  5. Roll dough into 2 inch balls and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.
  6. Bake: 12 to 15 minutes in the preheated oven. Cool on cookie sheet a few minutes, before transferring to wire racks to cool completely.

 

Russian Teacake Cookies

Ingredients:
1 C. Butter softened
½ C. Powdered Sugar
1 tsp. Vanilla Extract
2 ¼ C. Flour
¼ tsp. Salt
¾ Finely Chopped Walnuts
Powdered Sugar for decoration

Directions:

  1. Preheat oven to 400 degrees
  2. In Large Bowl: cream together the butter, sugar, and vanilla.
  3. Mix flour and salt together; blend in with cream mixture.
  4. Mix in nuts.
  5. Chill dough.
  6. Roll dough into 1 inch balls and place on an ungreased cookie sheet.
  7. Bake: 10 to 12 minutes in the preheated oven.
  8. While still warm roll in powdered sugar. Cool and roll in powdered sugar again.