Pesto Latkes<\/strong><\/p>\n 2 pounds Yukon Gold potatoes Preheat oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray.<\/p>\n Peel potatoes, then grate them through the large holes of a box grater into a large bowl. Squeeze in small batches between your hands over the sink to remove excess moisture. Then grate onion into the bowl through the same holes in the box grater.<\/p>\n Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper. Place a generous 1\/2 cup of the potato mixture into each muffin cup, packing the mixture firmly.<\/p>\n Bake the latkes until lightly browned and firm, 45 to 50 minutes. Cool in the pan on a wire rack for 10 minutes before unmolding.<\/p>\n *<\/p>\n While you’re munching away, kick back and enjoy some steamy Hanukkah romance!<\/p>\n <\/a>Lucas McKenzie figures spending the holidays with his annoying roommate’s family is better than being alone on campus. The last thing he expects is to lust over Sam’s brother — or for Nate to actually want him back.<\/em><\/p>\n They hide their attraction during Hanukkah celebrations, but behind closed doors, Lucas and Nate can’t keep their hands (or mouths) off each other. Nate’s only looking for a bit of holiday fun, and amazing sex with a hot virgin definitely fits the bill.<\/em><\/p>\n Yet as the candles burn, Nate and Lucas begin to realize eight nights will never be enough.<\/em><\/p>\n
\n1 medium onion
\n4 cloves garlic, minced
\n3\/4 cup packed fresh basil leaves, finely chopped
\n1\/3 cup pasteurized egg substitute
\n1\/2 cup grated Parmigiano-Reggiano cheese
\n2 tablespoons extra-virgin olive oil
\n1 teaspoon salt
\n1\/2 teaspoon freshly ground pepper<\/p>\n <\/em>
\nEight Nights by Keira Andrews<\/a><\/em><\/h3>\n
\nDaybreak by Keira Andrews<\/a><\/em><\/h3>\n