A Rancher's Christmas. Ann Roth
A Holiday Change Of Heart
Gina Arnett comes home to Saddlers Prairie to say goodbye to her uncle and sell the family ranch she’s just inherited. Her focus is on getting back to Chicago and her high-powered job. Two things change her plans: a sudden blizzard that causes the town to be snowed in, and Zach Horton—the ranch foreman who tries to convince her to stay.
Gina’s boundless ambition is something Zach understands all too well. He’s kept his past a secret, and to uncover it, she’ll have to reveal her own uncomfortable truths—and her growing feelings for Zach. He’s not the kind of man she dreamed of falling for. But at the Christmas season, all dreams seem possible.…
“You’re important to this ranch,” said Gina.
“My family and I need you here, Zach. You’re not going to quit, are you?”
“I wouldn’t do that. But you should know that I intend to honor my promise to Lucky. I’ll do what I can to change your mind.”
“Try away. It won’t work.”
With her chin up and the confident smile on her mouth, she was irresistible.
“That sounds like a challenge—and I like challenges,” he said, advancing toward her. “Did you mean that?”
“I… Did I mean what?”
“About me trying to convince you.” Her eyes were the prettiest color, green with little flecks of brown and gold. “Did you?”
He brushed the silky lock back from her face and tucked it behind her ear. Her pupils dilated and he knew she felt some of what he did. She touched her lips with the tip of her tongue in what he recognized as a nervous gesture.
“I—”
He laid his finger over her soft lips. “Shh.” Tipping up her chin, he leaned down.
Dear Reader,
This is the fifth (and last) book set in Saddlers Prairie, a fictitious ranching town in Montana prairie country. But don’t worry—I’ll be back soon with new love stories set in a new fictitious town.
Gina Arnett grew up in Saddlers Prairie and left as soon as she graduated from high school. Now she’s back, but not by choice. Her uncle Lucky has left her his ailing ranch, a ranch Gina doesn’t want.
Foreman Zach Horton is a man with a past he keeps buried—and a mission. He promised Gina’s uncle that he would stick around long enough to convince her to keep the ranch.
Neither of them expects to find love, especially with each other. I hope you enjoy their story.
Happy reading!
Ann Roth
I always appreciate hearing from readers. Email me at [email protected], or write me at P.O. Box 25003, Seattle, WA 98165-1903, or visit my Facebook page. And please visit my website at www.annroth.net, where you can enter the monthly drawing to win a free book! Be sure to visit the Fun Stuff page, where you’ll find my blog and all sorts of fun stuff.
A Rancher’s Christmas
Ann Roth
ABOUT THE AUTHOR
Ann Roth lives in the greater Seattle area with her husband. After earning an MBA she worked as a banker and corporate trainer. She gave up the corporate life to write, and if they awarded PhDs in writing happily-ever-after stories, she’d surely have one.
Ann loves to hear from readers. You can write her at P.O. Box 25003, Seattle, WA 98165-1903 or email her at [email protected].
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BREAKFAST CASSEROLE
18 eggs
2 tbsp milk
1 tsp parsley
½ tsp dill weed
¼ tsp pepper
1 can undiluted mushroom soup
3 tbsp sherry
4 tbsp butter
¼ pound sliced mushrooms
¼ cup chopped onion
6 strips bacon, cooked and crumbled
1½ cup each, shredded and mixed together:
jack cheese and sharp cheddar
Paprika
Grease a 9" x 11" casserole dish.
Beat eggs with milk, parsley, dill weed and pepper, and set aside. In a saucepan, stir soup and sherry until hot and smooth. Remove from heat and let cool slightly.
Melt the butter in a pan. Add mushrooms and onion and sauté 5 minutes. Add egg mixture and crumbled bacon to the pan and cook until the eggs are softly set. Remove from heat. Spoon half the egg mixture into the casserole. Cover with half the soup mixture, then half the cheese. Repeat. Sprinkle the top layer with paprika. May be refrigerated overnight.
Preheat the oven to 350ºF. Bake uncovered until hot and bubbly, about 30–35 minutes if unrefrigerated or for an hour if refrigerated.
Let stand 10 minutes, then cut into squares.
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